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)
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
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)
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)