Shop Online Here  Mixology Liquor Recepies Party Drink Recipes | Punches and party drinks | D-G
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Party Drink Recipes | Punches and party drinks | D-G |
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** Daiquiri Liqueur
Makes 1 quart
4 limes
3 cups light rum
1 1/2 cups superfine granulated sugar
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.
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** Eau d'absinthe
In a mortar bruise:
1 oz. cinnamon bark. 33 oz. wormwood
1/4 oz. Angelica root. 24 oz. refined sugar
4 oz. juniper berries.
Place the above ingredients in an earthen jar and pour in:
4 oz. flower water.
2 1/2 gallons spirits (10 U.P.) (UP-above proof-10UP-110proof)
(brandy works)
Set aside for 30 days, stirring well every day. Press; filter; bottle.
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** Fresh Mint Liqueur
1 1/4 cup fresh mint leaves, slightly packed
3 cups vodka
2 cups granulated sugar
1 cup water
1 tsp. glycerine
8 drops green food coloring (optional)
2 drops blue food coloring (optional)
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.
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** Fruit Liqueur - Berry **
(Tested on raspberries, blackberries and a mix of both).
Start with fresh fruit. Place cleaned fruit into a jar.
Add very strong alcohol just so it barely covers all of the fruit.
-I used double distilled vodka (alcohol content probably about 55-65%).
-Beware though- Apparently operating a still is VERY illegal ;-)
Let the covered jar sit for about a week and a half (it's covered so
the alcohol doesn't evaporate). Note that no fermentation takes place
here- all that happens is that the fruit soaks up the alcohol, and
releases some of its juices. Depending on the type of fruit the level
of fluid may decrease. Once you've decided that the fruit has soaked
in much of the alcohol gently pour off the fluid so as not to blemish
the fruit (try one now for a taste experience :-). Call this (very
strong) fluid rack #1.
During the following steps you probably should avoid blemishing the
fruit if at all possible.
Replace the fruit in the jar, but layer it with sugar. How much sugar
is a bit difficult to say here. I usually tried to do my best to cover
almost all of the fruit with _some_ sugar. Cover the jar again. What
happens now is that the sugar makes the fruit give off its alcohol and
shrivel slightly. In a couple of days the level of juice in the jar
should reach almost the top of the fruit. This means it is time to pour
it off again, call this rack #2.
Now we repeat the layering with sugar step (getting rack#3, rack#4,
etc) until only a very small amount of juice is released. I have been
told that with cherries this can be kept up until only a tiny little
bit of cherry skin is surrounding the pit. Each rack is sweeter and
sweeter.
With rasp[black]berries I got to rack #4 and then got bored waiting for
really small amounts of juice. So I took the berries, threw them into a
cloth and twisted the hell out them to release the vestiges of alcohol
and juice. This was rack#5. The left over pulp can be used with
ice-cream. Note that this step is entirely optional, four racks were
plenty enough (but why waste alcohol :-).
Now comes the fun part.
Invite several friends (I used 5) and mix the different racks in
various proportions and get some feedback on how they taste (too sweet,
too alcoholic, too dry, etc). Don't use too many friends or else you
won't have any left after the tasting. Now you should know what
proportions to mix the final product in. Disposing of juice _not_ used
in the final mix is left as an exercise to the reader (I had some sweet
stuff left over and use it on ice cream).
Thoughts on the final mix:
In my case the final mix was very close to the ratio of rack#1: rack#2:
rack#3 etc. This was convenient because I got the maximum of liqueur
with minimal leftovers.
After a visit to a friends house in Poland and a sampling of his Cherry
Liqueur (THE BEST liqueur I have EVER tasted)- I have decided to make
liqueur also. Here are the directions he gave me (for cherry liqueur):
Fill a Jar with cherries.
Add alcohol to cover all the cherries.
Let sit for a week or so, the cherries should have swelled and
there should be less liquid in the jar.
Pour off the liquid.
a)Layer the cherries with sugar and let sit another week.
b)Pour off resulting fluid.
c)Repeat steps a) and b) until the cherries are so small that they're
just basically the pit covered with a very thin skin.
Now mix all the batches that you poured off to suit your taste. The
first is most bitter, the last is the sweetest.
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** Fruit Liqueur - Citrus
- Find a glass container with an opening large enough to comfortable
accept a medium size orange. the small the container the better.
- Invert a glass shot glass and center in the bottom of the container.
- Pour a cup of Everclear into the container without wetting the shot
glass top.
Place a fresh orange on top of the shot glass. The orange
should have a moderately thick skin, but not excessive.
- A ground glass top is ideal, if not, a closely fitting plate
will do to cover the brue.
_ Check daily as the orange "sweats" its oils. It will slow after
three or four days (a week is OK but not necessary). DO NOT OPEN
AT ANY TIME till done.
- Remove orange and shot glass and pour in a cup of bar syrup.
Theres no majic here, find your own sweetness level, this is
just for openners.
- Pour into a regular bottle and stopper tightly (after you've
tasted it, clear, crisp, intence, pure, WOW, no more of those
orange liqueurs again).
This stuff is fragile so plan on using it soon and don't make more
than you can use, one week is fine, after two it very drinkable
but the flavor is noticably less. And, it will get cloudy with
no appearent affect.
Yes any citris will work (never tried a grapefruit), we even put
two dozen mint leaves on a thread and hung over. The leaves turned
black and crumbly, but the taste; sheer POWER.
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** Galliano
Makes 4 1/2 cups
2 cups distilled water
1 cup white corn syrup
1/2 cup sugar
2 or 3 drops yellow food coloring
1 1/2 cups grain alcohol (188 proof)
6 drops anise extract
2 teaspoons vanilla extract
Boil water, corn syrup and sugar for 5 minutes. Add the remaining
ingredients and stir. Cover and let stand 1 month.
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** Grand Orange-Cognac Liqueur **
1/3 cup orange zest*
1/2 cup granulated sugar
2 cups cognac or French brandy
1/2 tsp glycerine
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.
Note:
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Grand Marnier is a classic orange liqueur to be savored. While ordinary
brandy can be used, we recommend a good cognac or French brandy for best
flavor. Ready in 5 to 6 months. Makes about 1 pint.
* Authentic Grand Marnier uses bitter Haitian oranges to produce its
classic taste. You may use any type of orange peel you wish; however, a
bitter type, such as Seville, is preferred for authenticity.
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