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Spice-flavored homemade-liqueurs



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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)

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
water
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.

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)

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)

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1. Angelica Liqueur
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4. Wassail #2


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