Vodka and other Booze

[westbrook]

Grand Marnier

2/3 cup Triple sec 1/3 cup Brandy 1 tblsp Sugar

Mix to disolve sugar.

 

----

not sure about this one... I might mix the sugar in water and boil to dissolve.. simple syrup then mix the brandy and triple sec...

[westbrook]

Pineapple Liqueur

400 gr Pineapple 100 gr Sugar 1/8 L 151 proof rum 1/8 L Vodka 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.

 

 

[westbrook]

Don't you think these would make great gifts????

 

 

[westbrook]

Coffee Liqueur

10 tblsp instant Coffee 4 tblsp Vanilla extract 2 1/2 cups Sugar 1 qt Vodka 2 1/2 cups Water

Combine coffee, sugar and water. Simmer 1 hour and let cool. Add vanilla and vodka. Age in sealed jar 2 to 3 weeks.

[westbrook]

Cranberry Cordial

1/2 kg coarsely chopped Cranberries 3/4 L Sugar 1/2 L Light rum

Place the chopped cranberries in a 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.

[westbrook]

Homemade Southern Comfort

1 1/2 lb Peach 1 cup Sugar 4 strips Lemon peel 2 cups Bourbon or brandy

Peel, pit and slice peaches. Place in saucepan. Add sugar, stir well to combine. Warm over low heat until sugar is well dissolved and peaches are juicy. Place mixture into aging container. Add lemon peels and alcohol, stirring to combine. Cover container and put in a cool, dark place (or refrigerate if necessary). Stand for 1 week, stirring occasionally. Strain and filter: press out liquid from peaches with the back of a wooden spoon. Strain again. Ready for cooking now, ready for drinking in another month.

[westbrook]

Creamy Rum Liqueur

400 ml Condensed milk 300 ml Cream 300 ml Milk 3/4 cup Rum (Bundy) 2 tblsp Chocolate syrup 2 tsp instant Coffee 2 tsp boiled Water

Dissolve coffee in water. Mix all ingredient's slowly in a blender. Serve chilled. Keeps, sealed in the fridge, for 2 weeks.

[westbrook]

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 2 drops blue Food coloring

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.

[westbrook]

Vanilla Liqueur

3 Vanilla beans 500-600 ml Brandy (or vodka) 1 cup Sugar

Split vanilla beans 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. 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.

 

 

[westbrook]

Coffee-Vodka

2 cups Water 2 cups white Sugar 1/2 cup instant Coffee 1/2 Vanilla bean, chopped 1 1/2 cup Vodka Caramel coloring

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. Its also best to let the sugar mixture cool completely so the vodka won't evaporate when its added. If you like a smoother feel to the liqueur you can add about 1 teaspoon of glycerine to the finished product.

[westbrook]

Angelica Liqueur

3 tblsp dried and chopped Angelica root 1 tblsp chopped Almond 1 cracked Allspice berry 1 one-inch Cinnamon stick, broken 3-6 crushed Anise seeds (or fennel seeds) 1/8 tsp powdered Coriander seed 1 tblsp fresh chopped Marjoram leaves 1.5 cup Vodka 1/2 cup granulated Sugar 1/4 cup Water 1 drop yellow Food coloring 1 drop green Food coloring

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.

[westbrook]

Galliano

2 cups distilled Water 1 cup white Corn syrup 1/2 cup Sugar 2-3 drops yellow Food coloring 1 1/2 cup Grain alcohol (188 proof) 6 drops Anise extract 2 tsp Vanilla extract

Boil water, corn syrup and sugar for 5 minutes. Add the remaining ingredients and stir. Cover and let stand 1 month.

[ArmyOfFive4God]

Originally Posted By: westbrook

had to include this for a nice summer evening adult drink


Vodka Cremecicle

6 ounces vodka
10 ounces pure orange juice
4 small scoops vanilla ice cream


Pulse til smooth and creamy in a blender.

Pour into tall glass.

Enjoy in moderation.

Vut is dees mod-her-rhay-shun you speeeek uv?

[westbrook]

Creme de Menthe

8 cups Sugar 6 cups Water 1 pint Grain alcohol (188 proof) 1 oz pure Peppermint extract 1 tblsp green Food coloring

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.

 

[westbrook]

Vanilla-Coffee Liqueur

1 1/2 cup Brown sugar, packed 1 cup granulated Sugar 2 cups Water 1/2 cup instant Coffee (powder) 3 cups Vodka 1/2 Vanilla bean , split

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.

[westbrook]

Plum Liqueur

2 lb 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.

[westbrook]

Daiquiri Liqueur

4 Lime 3 cups Light rum 1 1/2 cup superfine 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.

[westbrook]

Saurian Brandy

1/4 cup grated Orange rind 1 pint 100 proof Vodka 1 cup Sugar 2/3 cup grade "A" Maple syrup

Put orange rind in a half-pint jar with 1/4 cup vodka. Seal it and shake occasionally. Let it steep overnight. -- Pour sugar and 1 2/3 cups vodka into a 28 ounce bottle. Seal it and shake until all the sugar is dissolved, then add the maple syrup. -- Filter the orange extract through a fine handkerchief or coffee filter until it becomes clear. -- Add a tablespoon of the final extract to the vodka syrup mixture and mix well. If your orange peels are much more or less aromatic than average, adjust the quantity so that you have enough to hide the maple flavor, without having enough to make the liqueur bitter or recognizably orange flavored.

[westbrook]

Tia-Maria

1 cup Water 3/4-1 cup Brown sugar 4 tsp Coffee powder 1 cup Rum (Bundy) 4 tsp Vanilla extract

Boil water, sugar and coffe for 10 mins and let cool. Add rum and vanilla. Put in clean bottle(s) and leave for 1 week before using.

[westbrook]

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.

[westbrook]

 

Drink Recipes arrow Homemade Liqueur

Drinks by Mixology Guide

Scottish Highland Liqueur

1 fifth Johnnie Walker 1 1/2 cup mild Honey 2 tsp dried and chopped Angelica root 1/4 tsp crushed Fennel seeds 2 2 inch strips Lemon peel (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.

 

 

[westbrook]

Mexican Coffee Liqueur

2 cups Water 1/4 cup instant Coffee (granuales) 3 1/2 cups granulated Sugar 1 Vanilla bean , split 2 3/4 cups Vodka 3/4 cup Brandy 1/4 tsp Chocolate syrup (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.

[westbrook]

White chocolate liqueur recipe ingredients:

 

* 1 liter milk

* 1/2 liter vanilla milk

* 2 pouch vanilla pudding powder

* 500 grams sugar

* 2 tablespoons vanilla sugar

* 100 grams white chocolate, melted

* 500 ml rum

 

Cooking Calculator

 

Homemade liqueur recipe instruction:

 

Mix milk and vanilla milk. Set apart about 150 ml of milk, so you can mix pudding powder in it to be without lumps.

 

Cook rest of the milk with sugar and vanilla sugar.

 

Remove the milk from the heat, add melted chocolate and stir dissolved pudding in it. Cook it for 3 minutes more to thicken (stir it all the way).

 

Pour rum in hot pudding and mix it.

 

Cool it and pour chocolate liqueur in liqueur bottles.

 

 

[westbrook]

Best chocolate liqueur recipe ingredients:

 

* 6 1/3 cups milk

* 2 pouch instant chocolate pudding

* 100 grams bitter cocoa powder

* 500 grams sugar

* 2 cups rum

* 10 grams vanilla sugar

 

Chocolate liqueur drink recipe instruction:

 

Mix pudding and cocoa in 1 1/3 cups of milk, to be without lumps.

 

In low temperature cook the rest of the milk (5 cups) to boil. Pour sugar and vanilla in boiling milk to melt.

 

Whisk pudding mixture in boiling milk and cook it for about 3 minutes (whisk it all the time).

 

When pudding thicken, remove it from heat and stir rum in it. Cool it.

 

Pour cooled chocolate liqueur in liqueur bottles and seal them.

 

Store the chocolate liqueur bottles in cold place and shake them occasionally and before you use it.

[westbrook]

Homemade white rum chocolate liquor recipe ingredients:

 

* 500 grams sugar

* 1/2 liter milk

* 200 grams dark chocolate, melted

* 1/2 liter white rum

* 10 grams vanilla sugar

 

How to make chocolate liquor recipe instruction:

 

Pour sugar in the half of milk to boil, till sugar melts in it.

 

Mix melted dark chocolate in the other half of milk (without cooking) and pour it in boiling sweetened milk, to become compact mixture. Add vanilla sugar and white rum in it and remove it from the heat.

 

Pour rum chocolate liquor in the chocolate liquor bottles and let it stand like that for 10 days (shake it occasionally), before you use it.

 

It is the best chocolate liquor for those who like rum chocolate combination.