Shop Online Here  Mixology Liquor Recepies Party Drink Recipes | Punches and party drinks | L-Z
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Party Drink Recipes | Punches and party drinks | L-Z |
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** Liquor Story *-
JOHNNY WALKER ----Was hunting with
MARTINI & ROSSI ----when he met
HIRAM WALKER ----coming down
COBBA CREEK ----with
QUEEN ANNE ----who lived on the
CUTTY SARK ----up in
HUDSON'S BAY ----near the
GREEN RIVER ----He took her, smelling like
FOUR ROSES ----over to the
TOWN TAVERN ----where he removed her
GOLD LABEL ----and tickled her with
THREE FEATHERS ----until she was
BLACK & WHITE ----and dying for his
CANADIAN CLUB ----with the
RED CAP ----He put his
STANDFAST ----in her
JORDAN VALLEY ----so they rented
OLD OVERHOLT'S ----room at the
MARYLAND CLUB ----and it was
PERFECTION ----when he stuck his
WHITE HORSE ----into her
VAT '69 ----times and pumped his
TEACHER'S HIGHLAND CREAM --until her
OLD DRUM ----was stretched as wide as
MOUNT VERNON ----and being
SCOTCH ----he didn't even give her a
SILVER DOLLAR
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** Mead **
3 lbs honey (lighter the better)
1 lemon
1 orange
1/2 oz citric acid,
2-3 drops Tannin or 1/16th oz yeast
1. Put honey into large pot add hot water to make up total to 1 gallon
stir well until honey melts, simmer low for further 5 minutes
2. Add the juice of lemon and orange, the tannin citric acid
3. Strain liquid into fermentation vessel,place in warm spot and plug
the top with cotton wool.
Wait 4 days then......
4. Now fit fermentation lock onto vessel. ASIDE ( glass jar large
enough to take all the liquid is all that is needed To make
ferm.vessel..as for the lock...use a rubber bung with a hole punched
into the top..now buy an air lock (used in beer fermenting) and use that
as the lock ...cost... $2.50)
5. After the mixture stops bubbling (approx 3-5 days) siphon into
sterilized container add one Campden tablet and close the container with
air lock.
6. Let stand until clear then siphon into sterilized bottles,add 1
teaspoon of sugar per 750 ml bottle and cap... wait 14 days then drink.
I use old beer bottles sterilized with MILTON antibacterial solution.
This stuff is used in sterilizing baby's bottles. You can use sodium
bi-metasulphate but it works out to be more expensive than milton. This
gives 1 gallon for approx 75c per 750 ml bottle of wine Sorry to mix
measurements but we use metric and u guys use imperial,in aus the large
beer bottles are 750 ml standard so everything is in proportion to the
750 bottle.
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** Medd (Met, Honey Wine) **
2.3 l (4 pints) honey
9 l (2 gallons) water
4 lemons
30 g (1 oz) cloves
900 g (2 lb) white sugar
piece of ginger (scoured)
60 g (2 oz) yeast
small piece of bread
Spread the yeast on a piece of bread. Boil the water, honey and sugar.
Stand in an earthenware pot. Skim off anyscum. Add lemon juice, cloves
and ginger. Leave to cool. When just warm, float the bread and yeast
on the top. Cover with a clean cloth. Leave for about 6-8 days.
Strain and bottle. Corks should be loose to start with. Leave for at
least 5-6 months.
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** 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.
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** Pineapple Liqueur (20 vol.) **
400 g pineapple (1 can)
100 g sugar
1/8 l rum blend (80 vol.)\\[1ex]
1/8 l vodka (40 vol.)
a little lemon juice
pineapple juice
Crush pineapple pieces *very* finely. Put together with the pineapple
juice in a pan, add the sugar. Leave to stand over night.
Drain syrup and strain pineapple pieces through a cheese cloth or in a
food processor.
Mix juice with rum and vodka, add lemon juice to taste. Pour in a 0.7 l
bottle and fill to the brim with pineapple juice or water.
Leave at least one week.
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** 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.
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** Scottish Highland Liqueur
-Taken from 'Classic Liqueurs' by Cheryl Long and Heather Kibbey
1 fifth Johnny Walker Black Label Scotch *
1 1/2 cups mild honey
2 tsp. dried, chopped angelica root **
1/4 tsp fennel seeds, crushed
2 2" strips lemon zest
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.
* Highly recommended by the authors.
** May be very difficult to find, I'm still looking. The health food
store owner that I asked told me that I could try Britain.
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** Sweet/Sour Mix **
6 oz tequila
1.5 oz Triple Sec
Sour mix:
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1.5 oz sugar
4.5 oz water
2 oz fresh squeezed lime juice
lime zest (grated lime peel)
Let sour mix sit in fridge 1 hour to several days. Combine with tequila
and Triple Sec, shake over ice, strain, and serve.
Note:
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Use good tequila (i.e., Comemorativo or 1800 if you only have access to
Sauza and Cuervo); the Triple Sec doesn't matter much.
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** Tia-Maria
1 cup of water
3/4 to 1 cup of brown sugar
4 taespoons coffee powder
Boil for 10 mins and let cool.
Add 1 cup of Bundy Rum
4 teaspoons vanilla essence
Put in clean bottle(s) and leave for 1 week before using.
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** Vanilla-Coffee Liqueur
Makes 5 cups
1 1/2 cups brown sugar, packed
1 cup granulated sugar
2 cups water
1/2 cup instant coffee powder
3 cups vodka
1/2 vanilla bean, split (or 2 teaspoons vanilla extract)
Combine sugars and water. Boil for 5 minutes. Gradually stir in
coffee. Cool. Add vodka and vanilla and mix thoroughly. Cover and let
ripen for 1 month. Remove vanilla bean.
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** Vanilla Liqueur **
3 pods vanilla
500-600 ml clear brandy or vodka
ca. 1 cup sugar-candy (or to taste)
Cut vanilla pods first lengthwise, then in 1/2 inch pieces. Put in a
bottle, add brandy and sugar, and shake *very* well until the sugar has
dissolved.
Now leave the mixture about 1 month so that the vanilla flavour has time
to develop properly. After one month you can strain the liqueur so that
the vanilla particles are removed.
The vanilla liqueur keeps a very long time (I made it one year ago and
it's still okay).
To serve you have two possibilities: either use the liqueur as it comes
out of the bottle, or mix with half'n'half or whipping cream. The
latter doesn't keep too long though, it should be used in the next days
(or right now). You can also pour a small amount of the liqueur in a
glass of milk as a kind of alcoholic vanilla milk.
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