RECIPIES: Home made liqueurs; Amaretto, Irish Cream and more
Dave Nelson
unconcerned with copyrights here are a couple of things from a book we have.
Angelica Liqueur
3 Tbsp. dried chopped angelica root
1 Tbsp. chopped almonds
1 allspice berry, cracked
1 one-inch piece of cinnamon stick, broken
3-6 anise or fennel seeds, crushed
1/8 tsp. powdered coriander seed
1 Tbsp. chopped fresh marjoram leaves or 1 tsp. dried
1.5 cups vodka
1/2 cup granulated sugar
1/4 cup water
1 drop each yellow and green food color,(optional)
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.
**Microwave Directions: This step may be done in the microwave oven using a
glass bowl. Microwave on HIGH for 1 to 1.5 minutes, stirring every 30 seconds.
Amaretto Liqueur
1 cup granulated sugar
3/4 cup water
2 dried apricot halves
1 Tbsp. almond extract
1/2 cup pure grain alcohol and
1/2 cup water
1 cup brandy
3 drops yellow food coloring
6 drops red food coloring
2 drops bule food coloring
1/2 tsp. glycerine
Combine sugar and 3/4 cup water in a small saucepan. Bring to a boil, stirring
constantly. Reduce heat and simmer until all sugar is dissolved. Remove from
heat and cool.
In an aging container, combine apricot halves, almond extract, grain alcohol
with 1/2 cup water, and brandy. Stir in cooled sugar syrup mixture. Cap and let age for 2 days. Remove apricot halves. (Save apricot halves, as they may be usedfor cooking). Add food coloring and glycerine. Stir, recap and continue aging
for 1 to 2 months.
Re-bottle as desired. Liqueur is ready to serve but will continue to improve
with additional aging.
Variation: For a more prominant 'bitter almond' flavor, add 4 apricot nuts,**
split in half, to basic mixture. Leave in for 2 days to 2 weeks depending
upon depth of flavor desired. Remove and discard apricot nuts. Continue as
directed.
**Note: Apricot 'nuts' come from within the apricot pit. You may split pits
yourself or obtain them dried at a health food store.
Irish Cream Liqueur
2 eggs
1 1/3 cups evaporated milk
1/2 tsp. chocolate syurp
1 Tbsp. pure vanilla extract
1/3 tsp. lemon extract
1/4 tsp. instant coffee
1/4 cup granulated sugar
1 3/4 cups Irish whiskey
Place all ingredients in a blender; blend well. Bottle and let mellow in
refrigerator at least one week befor serving. this has been found to be best
after 1-2 weeks. Store in refrigerator. Liqueur at room temperature by
removing form refrigerator 1-2 hours before serving.
Mexican Coffee Liqueur
2 cups water
1/4 cup + 2 tsp. instant coffee granuales( the best you can find )
3 1/2 cups granulated sugar
1 vanilla bean, split
2 3/4 cups vodka
3/4 cup brandy
1/4 tsp chocolate extract
1 drop red food coloring
Heat water in medium saucepan. when hot add coffee and stir until dissolved.
Add sugar and vanilla bean, stirring well to combine. Bring to boil, stirring
constantly. Imediately reduce heat so that a very low boil is maintained for
one minute. Remove from heat and cool to lukewarm.
Pour vodka and brandy into aging container. Add the cooled coffee mixture and
the chocolate extract. Stir well. Cap and let age in a cool dark place for
3 weeks.
After initial aging, strain liqueur through a cloth-lined wire-mesh strainer
over a large bowl. Repeat until desired clairity is reached. Stir in food
coloring. Bottle, cap and let age an additional 1-3 months.
Now a couple of our favorites for you to try next summer.
Plum Liqueur
2 lbs. plums
2 cups granulated sugar
2 cups vodka
1/2 cup brandy
Wash plums and pat dry. Cut plums in half or smaller; pit. Place plums in aging container. Pour sugar over plums, stir. Add vodka and brandy stirring to partly
disolve sugar. Cap container and place in a cool, dark place for 2 months, stir
occasionally.
Place a strainer over large bowl and strain liqueur. Press liquid from plums
with the back of a wooden spoon. Discard plum pulp. Re-strain liqueur through
cloth until clear. Bottle as desired. Ready for drinking or cooking but best
if aged another month.
Fresh Mint Liqueur
1 1/4 cup fresh mint leaves, slightly packed
[ Grow your own mint. You can find it at any garden shops herb rack. Try ]
[ different flavors. Orange mint is REAL good. ]
3 cups vodka
2 cups granulated sugar
1 cup water
1 tsp. glycerine
8 drops green food coloring (optional) [ It comes out a nice amber color ]
2 drops blue food coloring (optional) [ without the 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 sucepan, 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.
A real good aging container is 1/2 gallon canning jars. If you want more of
this get the book " Classic Liqueurs; The Art of Making and Cooking with
Liqueurs " by Cheryl Long and Heather Kibbey.
have fun
davidn
jon...@ur.msstate.edu
address. Sorry, but here is the recipe I have used and thought
it tasted wonderful.
Homemade Kahlua
1 qt. water
2 1/2 cups sugar
3 tablespoons instant coffee
1 tablespoon vanilla
2 1/2 cups vodka
Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY
slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add
vanilla and vodka. Makes 7 cups.
Kay Jones
jean reese
>Someone wanted a recipe for Kahlua and I lost the e-mail
>address. Sorry, but here is the recipe I have used and thought
>it tasted wonderful.
I have a similar recipe, which is _WONDERFUL_, which was invented by
a friend of mine.
KAHLUA
3 cups sugar
3 cups water
1/4 cup instant coffee
Mix the above and bring to a boil, then simmer for 1 1/2 hours. Bring
the mixture to room temperature, then add:
5 tbsp vanilla extract
1 bottle of white rum
1/2 bottle of triple sec
This is good stuff. I'm giving it to people for Christmas (bottled in the
Grolsch beer bottles that have that pop off cap which is resealable).
Try it!
Jean
>
>Homemade Kahlua
>
>1 qt. water
>2 1/2 cups sugar
>3 tablespoons instant coffee
>1 tablespoon vanilla
>2 1/2 cups vodka
>
>Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY
>slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add
>vanilla and vodka. Makes 7 cups.
>
>Kay Jones
>
>
--
"It is my view that the vegetarian manner of living by its
purely physical effect on the human temperament would most
beneficially influence the lot of mankind." - Albert Einstein
++++++++++++++++jer...@silver.ucs.indiana.edu+++++++++++++++
Barrie Lax
From: Barri...@Synapse.Org
JU<Homemade Kahlua
JU<1 qt. water
JU<2 1/2 cups sugar
JU<3 tablespoons instant coffee
JU<1 tablespoon vanilla
JU<2 1/2 cups vodka
JU<Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY
JU<slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add
JU<vanilla and vodka. Makes 7 cups.
Can you explain the reason you simmer for three hours. This can only
have a deleterious effect on the coffee flavour. The only advantage
would be the concentration of sweetness and coffee flavours but this
could be attained by adding less water and cooking for a shorter period.
Any comments from anyone?
Bar.
---
. 1st 1.01 #300 . It takes courage to innovate, not imitate.
Val Shanahan
I have a similar recipe and the water, sugar and instant coffee only need to be
brought to a boil and boiled for 15 minutes. After that, it is cooled and the
vanilla and booze are added.
Val
jean reese
Right. That's what my recipe reflects: (it was posted piggyback onto
this one). 3 cups sugar and 3 cups water (and more coffee). The effect
is there and it only simmers for 1 1/2 hours.
Jean
>
> Bar.
>---
> . 1st 1.01 #300 . It takes courage to innovate, not imitate.
>