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Subject: Re: Homemade Schnapps?
From: Kent Garber
Posted: Sun Sep 23. 2001, 02:01 UTC
Followup to: "Homemade Schnapps?"  by stacy  (Sun Sep 23. 2001, 00:27 UTC)
The only differences between a liqueur and a schnapps is a schnapps is 
normally a clear liqueur, and America schnapps is a low proof liqueur and a 
European schnapps is a high proof.  However, any recipe for a liqueur can be 
adjusted to the proof you desire.  If you want a higher proof in the following 
recipes replace the vodka with an equal amount of vodka, but a higher proof, 
or even everclear.
---------------------
All recipes from "Cordials from Your Kitchen," by Patti Vargas & Rich Gulling

Vanilla Butternut Coffee Liqueur

2 ½ cups water, divided
6 tablespoons Columbian coffee
3 cups Sugar
1 teaspoon pure vanilla extract
2 ½ cups 80-proof vodka
1 cup brandy
1 ½ teaspoons concentrated butternut flavoring extract
1 ½ teaspoons glycerin (optional)

Combine 1 ½ cups water and coffee to make a very strong brew.  Set aside.  
Make a simple syrup by bringing remaining 1 cup water and sugar to a boil over 
medium-high heat, stirring constantly to prevent scorching.  When clear, 
remove from heat and let stand until just warm.  Add vanilla and coffee.  
Combine vodka, brandy, flavoring, and glycerin (if using) in clean 2-quart 
container.  Add coffee mixture.  Cover and let stand in a cool, dark place for 
at least 1 month before serving.  Yield: Approximately 1 ½ QUARTS.
----------------------------
French Vanilla Coffee Liqueur

2 ½ cups water, divided
6 tablespoons Columbian coffee
3 cups Sugar
5 teaspoons pure vanilla extract
2 ½ cups 80-proof vodka
1 cup brandy
1 ½ teaspoons glycerin (optional)

Combine 1 ½ cups water and coffee to make a very strong brew.  Set aside.  
Make a simple syrup by bringing remaining 1 cup water and sugar to a boil over 
medium-high heat, stirring constantly to prevent scorching.  When clear, 
remove from heat and let stand until just warm.  Add vanilla and coffee.  
Combine vodka, brandy, and glycerin (if using) in clean 2-quart container.  
Add coffee mixture.  Cover and let stand in a cool, dark place for at least 1 
month before serving.  Yield: Approximately 1 ½ QUARTS.
---------------------------------
Cinnamon Bam

This liqueur is Rich’s rendition of a high-proof cinnamon schnapps.  It’s 
called cinnamon Bam because it has a real kick.  It was so popular with our 
tasters that we suggested you make a double batch.

4 bags Celestial Seasonings Bengal Tea (trade mark)
2 cups water
½ pound Red Hots (little red cinnamon-flavored candies)
1 dried cayenne pepper or pinch ground cayenne pepper
1 ½ cups pure grain alcohol or 100-proof vodka
6 drops red food coloring

Combine water, tea bags, and cayenne in a saucepan. Bring to a boil over 
medium-high heat and boil for 2 minutes.  Remove from heat; then remove tea 
bags and whole cayenne pepper (if using).  Add Red Hots and stir until 
dissolved.  Let stand until just warm.  Pour into a clean 1-quart container.  
Add alcohol or vodka and food coloring.  Cover and let age for at least 1 
month before serving.  Yield: Approximately 1 quart.


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