Almond Shrub recipe
Put into gallon or half-gallon jar the spirits, thin lemon peel, orange juice, and sugar. Now take the essence of bitter almonds (you can use any amount you please) and add it to the glass of milk. Mix thoroughly and pour into the jar. Cover, put in a warm place (65-70 degrees fahrenheit), and keep it there until the milk has curdled.
This takes from one to three hours. Then filter through filter paper and bottle.
Rest it for two weeks before drinking it.
Angelica Liqueur recipe
3 tbsp dried and chopped angelica root
1/2 cup granulated sugar
1 tbsp chopped almonds
1/4 cup water
1 cracked allspice
1 drop yellow food coloring
1 inch broken cinnamon stick
1 drop green food coloring
3 - 6 crushed anise seeds
1/8 tsp powdered coriander seeds
1 tbsp fresh chopped marjoram leaves
1 1/2 cups vodka
Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or coffee filter, discarding solids. Clean out aging container. Place liquid back in container. Place sugar and water in saucepan and stir to combine over medium heat. When sugar is completely dissolved, set aside and let cool. When cool combine with food coloring and add to liqueur liquid.
Cap and allow to age and mellow in a cool, dark place for one month.
23% (46 proof)
Caribbean Orange Liqueur recipe
1. Pare very thinly the bright-colored rind from the oranges (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 vodka. Close jar.
Store in a cool, dark place for 2 days or until the vodka has absorbed the flavor.
2. Remove peel and add remaining vodka. Close jar and add remaining cup of vodka. Close the jar and store in a cool dark place at least 1 month to age.
25% (50 proof)
Cherry Bomb #3 recipe
Place cherries (drained), mixed with everclear into a sealable cannister for approx. 2 1/2 months.
Serve by the shot.
*To drown out flavor of everclear, put one cherry in shot glass, and fill with sprite or 7up. Take cherry and soda into mouth at same time, chew cherry, and swallow all together. Enjoy!
33% (66 proof)
Serve in: Shot Glass
1/2 liter water
15 oz cream of coconut
12 oz evaporated milk
14 oz condensed milk
4 egg yolks
2 - 3 cinnamon sticks
1 liter white rum
Boil the cinnamon sticks in the water. Take the sticks out when the water is yellow and has the smell and taste of cinnamon.
Add the evaporated milk, condensed milk and egg yolks and cook at low temperature. While it's cooking stir to avoid it sticking to the bottom of the pot.
When it is boiling for a few minutes, add the cream of coconut and rum. Stir well and take off the burner.
Let it cool and it will be ready.
Keep it in the refrigerator and it will last for a very long time.
14% (28 proof)
Cranberry Cordial recipe
Place the chopped cranberries in a 2 liter jar that has a tight-fitting lid. Add the sugar and rum. Adjust the lid securely and place the jar in a cool, dark place. Invert the jar and shake it every day for six weeks.
When ready, strain the cordial into bottles and seal with corks.
11% (22 proof)
Cream Cordial recipe
In blender container, combine all ingredients, blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator for up to one month. Stir before using.
*The Coffee Liqueur can be substituted for Almond, Mint or Orange Liqueur.
7% (14 proof)
Daiquiri Liqueur recipe
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
24% (48 proof)
Fresh Mint Liqueur recipe
1 1/4 cups fresh mint leaves
3 cups vodka
2 cups granulated sugar
1 cup water
1 tsp glycerine
8 drops green food coloring
2 drops blue food coloring
Wash leaves in cold water several times. Shake or pat dry gently. Snip each leaf in half or thirds. Discard stems. Measure cut mint leaves, packing lightly. Combine mint leaves and vodka in aging container. Cap and let stand in a cool place for 2 weeks, shaking occasionally.
After initial aging, strain leaves from liqueur, discard leaves. In a saucepan, combine sugar and water. Bring to a boil, stirring constantly. Let cool. Add cooled syrup to liqueur base, stirring to combine. Add glycerine and food color, pour into aging container for secondary aging of 1-3 more months.
19% (38 proof)
Grand Orange-Cognac Liqueur re...
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.
28% (56 proof)
Hot Summer Breeze recipe
Soak several slices of habanero pepper in the bottle of vodka for 3 months before using. It will give you that feeling of a summer hot breeze.
5% (10 proof)
Serve in: Highball Glass
Italian Limoncello recipe
1. Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.
In a 1-gallon glass jar, add one fifth vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place.
3. In a large saucepan, combine the sugar and water and cook until thickened, appx. 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10 to 40 days.
4. After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve.
Limoncello Liqueur recipe
Soak skin of 7 lemons in alcohol for 2 days. Strain. Boil water and sugar and chill. Mix with alcohol. Store in the fridge.
Orange Bitters recipe
1/2 lb dried, bitter seville orange peel
1 pinch cardamom
1 pinch caraway
1 pinch coriander seeds
2 cups grain alcohol
4 tbsp caramel food coloring
1. Chop the orange peel finely and mix it with the herbs and alcohol. Let it stand for 15-20 days in a sealed jar, agitating it every day.
2. Pour off spirits through a cloth, and seal again.
3. Put the strained off seeds and peel in a saucepan, crush it, cover with boiling water and simmer for 5 minutes. Pour into another jar, cover and let stand for 2 days. Strain this off and add it to the spirits. Add caramel coloring, filter again and let it rest until it settles perfectly clear.
Pineapple Liqueur recipe
1. Crush pineapple pieces very finely and add, with the sugar, to pineapple juice in a pan. Leave to stand overnight.
2. Drain syrup and strain pineapple pieces through a cheese cloth or in a food processor. Mix juice with rum and vodka, and add lemon juice to taste. Pour into a 0.7 litre bottle and fill with pineapple juice or water. Leave for one week.
Plum Liqueur recipe
1. Wash plums and pat dry, cut in half or smaller, and pit. Place in an aging container, pour sugar over, and stir. Add vodka and brandy, stirring to partly dissolve sugar. Cap container and place in a cool, dark place for 2 months, stir occasionally.
2. Place a strainer over a large bowl and strain liqueur. Press the liquid from the plums with the back of a wooden spoon, and discard plum pulp. Re-strain liqueur through cloth until clear, and bottle as desired.
3. Plum liqueur is ready for drinking or cooking, however for best results, age for another month.
11% (22 proof)
Raspberry Cordial recipe
Combine all ingredients and stir until sugar is dissolved. Store in large bottles for 22 days. Pour into gift bottles and seal.
Rum Shrub recipe
1. Pare oranges very thinly and place the rinds into a gallon jar. Add their juice, one pint of cold water, and close the jar. Stand for three days, stirring occasionally.
2. Strain into an enamel dish, add two - three pounds of sugar, and bring to the boil. Add pint of orange juice, and strain again. Add rum, and bottle.
18% (36 proof)
Saurian Brandy recipe
Put orange rind in a half-pint jar with 1/4 cup vodka. Seal it and shake occasionally. Let it steep overnight.
Pour sugar and 1 2/3 cups vodka into a 28 ounce bottle. Seal it and shake until all the sugar is dissolved, then add the maple syrup.
Filter the orange extract through a fine handkerchief or coffee filter until it becomes clear.
Add a tablespoon of the final extract to the vodka syrup mixture and mix well. If your orange peels are much more or less aromatic than average, adjust the quantity so that you have enough to hide the maple flavor, without having enough to make the liqueur bitter or recognizably orange flavored.
20% (40 proof)
Scottish Highland Liqueur recipe
1 fifth Johnnie Walker® Scotch whisky
1 1/2 cups mild honey
2 tsp dried and chopped angelica root
1/4 tsp crushed fennel seeds
2 2-inch strips lemons peel
Combine all ingreds in aging container. Cover tightly and shake gently several times during the first 24 hrs. After 24 hrs, remove the lemon zest. Cover again and let stand in a cool, dark place for 2 weeks, shaking gently every other day. Strain through a wire sieve to remove the angelica root and fennel. Return to aging container, cover and let stand undisturbed in a cool dark place for 6 months. Siphon or pour clear liqueur into a sterile bottle. The cloudy dregs may be saved for cooking.
29% (58 proof)
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
17% (34 proof)
Wassail #2 recipe
1 gal apple cider
8 cinnamon sticks
1 washed, sliced lemon
1 washed, sliced orange
1 tbsp cloves
1 tbsp allspice
1 gal white wine
2 cups rum
Simmer the nonalcoholic ingredients together for 1-2 hours, then add the wine and rum about 10 minutes before serving (hot).
7% (14 proof)
Popular drink recipes in this category...
1. Almond Shrub
2. Angelica Liqueur
3. Caribbean Orange Liqueur
4. Cherry Bomb #3
6. Cranberry Cordial
7. Daiquiri Liqueur
8. Grand Orange-Cognac Li...
9. Hot Summer Breeze
10. Italian Limoncello
11. Limoncello Liqueur
12. Orange Bitters
13. Pineapple Liqueur
14. Plum Liqueur
15. Raspberry Cordial
16. Rum Shrub
17. Saurian Brandy
18. Scottish Highland Liqueur
19. Wassail #2