Section 5: Making Liquers
** 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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** 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:
-----
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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** Homemade 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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** HONEY LIQUOR (rather strong)
The strong variant is also called "Baerenfang" (bear catch), because it
is said that two or so hundred years ago bears were caught in the
forests of Northern Europe by putting out pans of that brew, and when
they (the bears, not their hunters) got drunkily asleep they could be
caught without danger.
500g pure bee's honey
1/4l water
3/8l spirit of wine (alcohol)
Dissolve honey in hot water. The water should not be hotter than 45
degrees Celsius (113 degrees Fahrenheit).
Let the mixture cool down, then add spirit of wine.
Suggestion: Exchange spirit of wine with spirits like whisky, brandy or
a similar strong liquor, then you'll get a lighter liquor.
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** Irish Cream
1 C scotch wiskey
1 1/4 C half and half
1 can sweetened condensed milk
3 drops coconut flavoring
1 T chocolate syrup
Mix scotch and milk. Add 1/2 and 1/2. Add rest.
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** Irish Cream - Bailey's
In a blender combine the following:
1 pint whipping cream
1-1/2 teaspoons vanilla
1-3/4 cups Brandy
2 Tablespoons chocolate syrup
3 eggs
1-14oz. can of Sweetened Condensed Milk (not evaporated)
Blend on lowest setting until frothy or well blended.
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** Irish Cream - Bailey's
3 eggs
1 teaspoon coconut essence
1and1/2 tablespoons choc. ice-cream topping
1 cup of whiskey (more if desired)
1/2 teaspoon coffee powder
Blend all ingredients in ablender for no longer than 2mins.
Pour over ice and enjoy straight away.
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** Irish Cream - Bailey's
In blender, combine
1 pint half and half
2 eggs
1 1/2 cup Irish whiskey (Canadian Club works too)
2 tblsp. chocolate syrup
dash cinnamon
1 tsp. vanilla
Blend until mixed well, serve cold. Stores up to two weeks in the
fridge, but it's never lasted that long :-).
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** Irish Cream Liqueur
1 can (14 oz) SWEETENED condensed milk
1-3/4 C Irish whiskey
4 eggs (Fresh, Grade A)
1 C cream
2 T chocolate syrup
1 T powdered coffee
1 t vanilla extract
1/2 t almond extract
Combine all ingredients in a blender until smooth. Store in the
refrigerator for up to one month.
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** 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.
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** Irish Cream Liquor
1 3/4 C. liquor (Irish whiskey, brandy, rum,
bourbon, scotch, vodka or rye whiskey)
1 (14 oz.) can Eagle Brand Milk
1/2 pint Whipping Cream
4 Eggs (grade A uncracked)
2 Tbsp. Chocolate Flavored Syrup
2 tsp. Instant Coffee
1/2 tsp. Almond Extract
Blend (use blender) all ingredients until smooth. Store tightly covered
in refrigerator. Shake before serving. Keeps up to one month.
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** Kahlua
1 qt. water
3 c. sugar
4 Tbsp. instant coffee
Bring to boil. Reduce heat and simmer 1 hour. let cool and 1 Tbsp.
Vanilla and either a pint or fifth of Vodka. Drink and Enjoy!!
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** Kahlua
4 cups water
4 cups sugar
2 oz good instant coffee
1 vanilla bean
1 Fifth Cheap Bourbon (that's a 750ml bottle)
Simmer water, sugar, and coffee until the sugar dissolves. Put vanilla
bean and bourbon in a gallon jug and add the coffee syrup you just
prepared. Cover and let sit one month.
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** Kahlua #1
4 C water
5 t instant coffee
2 1/2 C sugar
1 1/2 C vodka
1 T chocolate syrup
Boil water. Add cofee. Add sugar. Simmer, 20 min. Remove from heat, add
chocolate. Alow to cool. Add vodka (or don't cool if you want some of the
alcohol to boil off).
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** Kahlua #2
Mix 3 cups of sugar with one cup of water over medium heat until sugar is
completely in solution. Do not boil or scorch the sugar. Add 1 cup
high-quality instant coffee. Mix into one quart vodka, add 1 vanilla
bean, seal and let sit for three weeks. Discard the vanilla bean and
enjoy. This recipe has a stronger coffee and alcohol flavor.
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** Kahlua #3
3 cups sugar
3 cups water
12 t really good instant coffee
2 T good fresh coarsely ground coffee
3 cups good Vodka
1 cup any Brandy
6 t vanilla extract
Mix first 4 ingredients and simmer them for 1.5-2 hours with occasional
stirring. Cool. Add the rest of the stuff. Filter and pour into dark
bottles. I use a metal mesh to keep out the coffee grounds. Keep the
bottles in a cool, dark place for 3 months. Shake every day.
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** Kaluha
15 12oz bottles with tops (cork is prefered with liquor
bottles)
8 oz of strong INSTANT coffee
8 cups of sugar
8 Tablespoons of Vanilla Powder
12 cups of boiling water
1/2 gallon brandy (you don't have to use expensive stuff)
Make sure the bottles are clean. Mix the coffee, sugar, vanilla
poweder in the largest bowl you have (I mean the largest, since this
makes a great amount). Add the boiling water and make sure all of
the ingredients are blended well. Let cool to room tempature and
then add the brandy (make sure that you give it time to cool so you
don't cook down the brandy). Get a funnel and bottle your Kaluha
immediately. Let stand for a couple of days. Enjoy!!!!
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** Kvas
I got this recipe from a book called 'dinerparty a la perestrojka'. I
tried it once, it tasted terrible, but that was probably due to the fact
that the rye-bread was almost burned.
500 gr. Rye-bread
8 l water
25 gr yeast (the book mentions yeast to make bread)
225 gr sugar
4 spoons of luke warm water
1 lemon
2 spoons of raisins
2 branches of peppermint
1. Put the slices of rye-bread in the oven (200 degrees Celsius) for
about 45 mins, until they're dried.
2. Boil the 8 liters of water. Crumble the dried rye-bread, put it in
the boiling water for about 5 mins.
3. Let it the water, and rye-bread rest for 4 hours, covered with a
tea-cloth.
4. Crumble the yeast, 15 mins before the 4 hours are over. Mix the
crumbled yeast with some sugar and the luke warm water. Let it rest
for 15 mins.
5. Filter the water-rye-bread mix in a kitchensieve. Carefully extract
all water from the rye- bread.
6. Wash, and peel the lemon. Add the lemon-peel, the sugar, the yeast
and the pepermint. Stirr the solution, and let it rest (covered) for
8 hours.
7. Sieve the solution (tea-cloth).
8. Bottle it.
9. Put some raisins, a bit of lemon-peel, and a fresh leaf of peppermint
in every bottle, close the bottles, and keep them in a cool place.
10. Ready when the raisins start floating.
11. Sieve the stuff one more time in a tea-cloth.
12. Put the Kvas in the fridge 4 hours before drinking.
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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:
---------
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:
-----
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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