Other recipes in this category
  • Daiquiri Liqueur
    "4 limes
    3 cups light rum
    1 1/2 cups superfine sugar

    Pare very thinly the bright-colored rind from the limes no white. Blot the peel on paper towels to remove any excess oil. Put peel in a 4 cup screw-top jar. Add 2 cups of the rum. Close the jar. Store in a cool, dark place for 2 days or until rum has absorbed the flavor. Remove the peel and add the sugar. Shake vigorously until the sugar dissolves and add remaining cup of rum. Close jar and store in a cool, dark place at least 1 month to age"
  • Shrub
    "1 pint orange juice
    2 - 3 lemons
    2 qt rum
    2 lb sugar
    1 qt water

    Begin with gentle fruit juices. Put a little less than 1 pint orange juice and the juice of 2 or 3 lemons into a half-gallon or gallon jar.

    *Before squeezing the lemons, peel the rinds very thinly and add them as well.

    --
    Add 2 quarts rum. Cover and let stand for three days.

    --
    Put 2 pounds sugar into 1 quart water and bring to boil. Add the sugared water to the rum and fruit juice, cover, and let stand for two weeks. Then strain and bottle"
  • Sangria Liqueur 2
    "4 - 5 tbsp sugar
    2 oranges
    1 cup orange juice
    3 apples
    1 bottle red wine
    2 tbsp cognac
    1/2 cup mandarin peel
    2 cups soda water
    10 ice cubes

    Peel the apples and cut into small cubes. Peel the oranges, take out the pips and cut them into small cubes. Warm the orange juice, the sugar and the mandarin peels until the sugar dissolves. Mix all the ingredients - except the ice and the soda. The ice and the soda add just before serving."
  • Homemade Coquito Bueno
    "4 cans Coco Lopez ® cream of coconut
    3 cans evaporated milk
    3 cans condensed milk
    1 1/2 tsp vanilla extract
    2 eggs
    1 gallon vanilla ice cream
    powdered cinnamon to taste
    1 liter white rum

    Combine all ingredients in a blender, and blend well. Store in glass bottles, and place in refrigerator."
  • Grand Orange-Cognac Liqueur
    "1/3 cup orange zest
    1/2 cup granulated sugar
    2 cups cognac
    1/2 tsp grenadine syrup

    Place zest and sugar in a small bowl. Mash and mix together with the back of a wooden spoon or a pestle. Continue mashing until sugar is absorbed into the orange zest and is no longer distinct. Place into aging container. Add cognac. Stir, cap and let age in a cool dark place 2 to 3 months, shaking monthly.

    After initial aging, pour through fine mesh strainer placed over medium bowl. Rinse out aging container. Pour glycerine into aging container and place cloth bag inside strainer. Pour liqueur through cloth bag. Stir with a wooden spoon to combine. Cap and age 3 more months before serving."