** Absinthe **
1 pint Vodka
2t crumbled wormwood
2t crumbled anise seed
1/2 t fennel seed
4 cardamom pods
1/2 t ground corriander
2 t chopped angelica root
Steep wormwood in vodka for 48 hours. Remove, add the rest&steep for 1
week. age.
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** Absinthe - Commercial Recipe **
Scientific American, June 1989. It gives a commercial recipe for the
preparation of absinthe using steam distillation:
2.5 kg dried wormwood
5 kg anise
5 kg fennel
95 l ethanol, 85%
Mix above ingredients and steep 12 hours. Then add
45 l water
Heat, and collect 95 l of distillate. Set aside 55 l,
To the other 40 l of distillate, add
1 kg Roman wormwood }
1 kg hyssop }all dried, finely divided
0.5 kg lemon balm }
Extract the above (with heat), and siphon off liquor, filter, and
recombine with remaining 55 l. Dilute the result to yield 74% ethanol
- about 100 l.
Thus this liqueur is made with part distilled and part doubly distilled
extract of wormwood. A much more powerful dose than a simple infusion.
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** Absinthe 2 **
1 c Vodka
1 t crumbled wormwood
2 T peppermint leaves, dried+chopped
1 3/4x2" lemon peel
1/3-1/2 c sugar syrup
48 hour steep for wormwood, 8 day steep for the rest, add syrup, age.
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** Absinthe:
1 bottle vodka
50 g sugar
1 vial pure anise extract
1 small handful chopped licorice root
1 twig wormwood
Mix together and let sit a few days. Strain through a coffee filter. To
serve mix 1 part absinthe to 4 parts water, add ice, enjoy.
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** Amaretto Liqueur
1 cup granulated sugar 1 cup brandy
3/4 cup water 3 drops yellow food coloring
2 dried apricot halves 6 drops red food coloring
1 Tbsp. almond extract 2 drops blue food coloring
1/2 cup pure grain alcohol and 1/2 tsp. glycerine
1/2 cup water
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, can be used for 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.
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** 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.
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** Caribbean Orange Liqueur
Makes 1 quart
3 large oranges
3 cups vodka
1 1/3 cups superfine granulated sugar
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.
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.
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** Cherry Bomb
Take a jar of maraschino cheeries. Drain off the sickly red syrup.
Replace it with Clear Spring / Everclear / Any-other-grain / Bacardi 151
(for those without grain) / Vodka (for wimps). You will notice a
cloudiness as the alcohol strips some coloring from the cherries (good
solvent, eh?). When the cloudiness is gone, it means the cherries have
reabsorbed the coloring, and incidentally a good bit of 90% EtOH. Pop
one in the mouth and chew. Also can be used to efficiently spike a
drink.
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** Coffee Liqueur
10 T. instant coffee 4 T. vanilla extract
2 1/2 C. sugar 1 quart vodka
2 1/2 C. water
Combine coffee, sugar and water. Simmer 1 hour and let cool. Add
vanilla and vodka. Age in sealed jar 2 to 3 weeks.
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** COFFEE LIQUEUR
>From "COFFEE: A Guide to Brewing and Enjoying"
by Kennith Davids
1 part water
1 part finely ground coffee
1 part brown sugar
1 part 90 or 100 proof vodka
1 inch fresh vanilla bean per cup ground coffee
1 tsp glycerin per cup ground coffee [optional]
Use a filter cone or pot to make the coffee. Slit the vanilla bean and
add it to the water: bring the water just to boiling and simmer for 15
minutes, covered. Remove the vanilla bean and reserve. Pour the hot
water over the coffee slowly, making sure to wet all the grounds. Pour
the resulting concentrated coffee through the grounds a second time.
Immediately dissolve the sugar in the hot concentrate. Add the vodka and
the reserved vanilla bean, and refrigerate in a sterilized , stoppered
bottle for a few days. Taste: when you can begin to distinguish the
vanilla flavor, discard the vanilla bean and store the liqueur in a
second bottle, or pour and serve. If you're impatient, substitute
vanilla extract for the bean. Add 2 or 3 drops per cup of vodka any time
after you've brewed the coffee. If you want your liqueur to have the
very heavy body of the commercial product, add the glycerine before
refrigerating. Variations: Substitute light rum for the vodka, or add a
dash of tequila to every cup of rum or vodka.
The simple addition of chocolate turns coffee liqueur into Mocha Liqueur.
Thoroughly mix one part hot water and one part unsweetened cocoa powder.
Add 1/2 tablespoon of this mixture to every cup of the finished coffee
liqueur, and mix thoroughly.
[1] Styles of coffee liqueurs differ. Before making your own, I suggest
you determine which style you prefer: Kahlua, for example, is
heavy-bodied and based on a dark-roast coffee; others, like Tia Maria or
liqueurs based on Kona coffee, use a lighter roast. If you prefer
Kahlua, use a dark-roasted coffee and go a little heavier on the vanilla
and (if you use it) glycerin; if you prefer one of the liqueurs based on
a lighter roast, use a medium-roast, acidy coffee, like a Costa Rican or
Colombian, and go a little lighter on the vanilla and glycerin.
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** Coffee-Vodka (Kahlua)
2 cups water
2 cups white sugar
1/2 cup dry instant coffee
1/2 chopped vanilla bean (I use vanilla extract about 1 to 2 t.)
1 1/2 cups vodka
caramel coloring (optional)
Boil water and sugar until dissolved. Turn off heat. Slowly add dry
instant coffee and continue stirring. Add a chopped vanilla bean to the
vodka, then combine the cooled sugar syrup and coffee solution with the
vodka. Cover tightly and shake vigorously each day for 3 weeks. Strain
and filter.
Yield: about 4 cups
Its also best to let the sugar mixture cool completely so the vodka won't
evaporate when its added. I've never added the caramel coloring. You
really don't need it.
If you like a smoother feel to the liqueur you can add about 1 teaspoon
of glycerine to the finished product.
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** Cranberry Cordial
1 lb (1/2 kg) cranberries, coarsely chopped
3 cups (3/4 liter) sugar
2 cups (1/2 liter) light rum
Place the chopped cranberries in a 2-quart (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. Strain the cordial into bottles and seal with corks.
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** Cream Cordial
1 (14 oz.) can Eagle Brand Sweetened Milk
1 1/4 C. liqueur (almond, coffee, orange or mint)
1 C (1/2 pint) whipping or light cream
4 eggs (Grade A clean, uncracked)
In blender container, combine all ingredients; blend until smooth. Serve
over ice if desired. Store tightly covered in refrigerator up to one
month. Stir before using. (Makes about 1 quart.)
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** CREAMY RUM LIQUEUR
400ml can condensed milk
300ml cream
300ml milk
up to 3/4cup rum(preferably Bundy-rum)I use between 1/2 to 3/4
2 tablespoons chocolate sauce
2 teaspoons instant coffee dissolved in,
2 teaspoons boiled water
Mix all ingredient's slowly in a blender. Serve chilled.
Keeps, sealed in the fridge, for 2 weeks.
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** Creme de Menthe
Makes 1/2 gallon
8 cups sugar 1 oz. pure peppermint extract
6 cups water 1 Tbl. green food coloring
1 pint grain alcohol (188 proof)
Bring sugar and water to a boil and simmer for 10 minutes. Cool. Add
the remaining ingredients and stir. Cover and let ripen for 1 month.
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