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LiqueursLovecocktails homepage >> Liqueurs
Recipes: 1-10 of 45 recipes
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Absinthe Liqueur
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1 pint vodka
2 tsp crumbled wormwood
2 tsp crumbled anise seeds
1/2 tsp fennel seeds
4 cardamom pods
1/2 tsp ground coriander
2 tsp chopped angelica root
Steep wormwood in vodka for 48 hours. Remove, add the rest and steep for one week. Age.
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Absinthe Liqueur #2
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1 bottle vodka
50 g sugar
50 ml anise extract
1 tbsp chopped licorice
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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Daiquiri Liqueur
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4 limes
3 cups light rum
1 1/2 cups 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.
Drink this wild rum cocktail while visiting adorable fat chubby teens blog with big cocks and chubby girls videos.
Alcohol: 24% (48 proof)
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Almond Shrub
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1 qt rum
1 glass orange juice
rind of 1 lemons
1/2 lb sugar
1 glass milk
5 - 10 drops almond extract
Put into gallon or half-gallon jar the spirits, thin lemon peel, orange juice, and sugar. Now take the essence of bitter almonds (you can use any amount you please) and add it to the glass of milk. Mix thoroughly and pour into the jar. Cover, put in a warm place (65-70 degrees fahrenheit), and keep it there until the milk has curdled.
This takes from one to three hours. Then filter through filter paper and bottle.
Rest it for two weeks before drinking it.
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Amaretto Liqueur
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1 cup granulated sugar
6 drops red food coloring
3/4 cup water
2 drops blue food coloring
2 apricot dried halves
1/2 tsp glycerine
1 tbsp almond extract
1/2 cup grain alcohol
1/2 cup water
1 cup brandy
3 drops yellow food coloring
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.
Alcohol: 21% (42 proof)
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Angelica Liqueur
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3 tbsp dried and chopped angelica root
1/2 cup granulated sugar
1 tbsp chopped almonds
1/4 cup water
1 cracked allspice
1 drop yellow food coloring
1 inch broken cinnamon stick
1 drop green food coloring
3 - 6 crushed anise seeds
1/8 tsp powdered coriander seeds
1 tbsp fresh chopped marjoram leaves
1 1/2 cups vodka
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.
Alcohol: 23% (47 proof)
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Sangria Liqueur
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1 bottle red wine
1/2 cup sugar
1 cup orange juice
1 cup lemon juice
cloves
cinnamon sticks
Mix all together and put in the refrigerator till cold. Add cloves and cinnamon sticks to taste.
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Sangria Liqueur #2
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4 - 5 tbsp sugar
2 oranges
1 cup orange juice
3 apples
1 bottle red wine
2 tbsp cognac
1/2 cup mandarin peel
2 cups soda water
10 ice cubes
Peel the apples and cut into small cubes. Peel the oranges, take out the pips and cut them into small cubes. Warm the orange juice, the sugar and the mandarin peels until the sugar dissolves. Mix all the ingredients - except the ice and the soda. The ice and the soda add just before serving.
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Sangria Liqueur - Sweet
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2 bottles red wine
1 cup sugar
2 cans Fresca® grapefruit soda
several apples
several oranges
several limes
several lemons
Melt the sugar in a couple of cups of hot water. I do this so I don't end up with a lot of undissolved sugar in the end. Cut apples into small chunks (1" or so)the apples absorb the wine the most, so I tend to use a lot of apples.
Peel the citrus fruits (lemons and limes are difficult to peel) and break into wedges. Mix the wine, sugar, fruit, and Fresca and put in the fridge for a few hours.
I tend to take out the lemons and limes before serving because they get slimy and no one wants to munch on them anyway. Serve in an iced tea glass with a straw and one of those cocktail swords so your guests can get at the fruit without getting their fingers sticky.
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Sangria Liqueur - The World's Best
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1 1/2 liters Cabernet Sauvignon red wine
1 cup sugar
3 - 4 oz brandy
1 large sliced lemon
1 large sliced orange
1 large sectioned apple
1. Mix ingredients together in a large container, stir, and let sit in a refrigerator for 18-24 hours.
Note: A much more delightful sangria is produced when the fruit juice blends with the wine by osmmosis rather than by stirring.
2. Before serving, stir again, and add sugar or brandy to taste. It should be fairly strong and fairly sweet, almost syrupy. Then, cut the mixture with some sort of bubbly water, orange or lemon flavored if possibly, but plain bubbly water is fine, until it seems to have a thinner, more wine like consistency. Serve immediately.
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Recipes: 1-10 of 45 recipes
Pages: 1 2 3 4 5 | Next >>
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