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by flavorLovecocktails homepage >> Liqueurs >> by flavor
Recipes: 1-10 of 22 recipes
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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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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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Saurian Brandy
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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.
Alcohol: 20% (40 proof)
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Scottish Highland Liqueur
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1 fifth Johnnie Walker® Scotch whisky
1 1/2 cups mild honey
2 tsp dried and chopped angelica root
1/4 tsp crushed fennel seeds
2 2-inch strips lemons peel
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.
Alcohol: 29% (58 proof)
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Shrub
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1 pint orange juice
2 - 3 lemons
2 qt rum
2 lb sugar
1 qt water
Begin with gentle fruit juices. Put a little less than 1 pint orange juice and the juice of 2 or 3 lemons into a half-gallon or gallon jar.
*Before squeezing the lemons, peel the rinds very thinly and add them as well.
--Add 2 quarts rum. Cover and let stand for three days.
--Put 2 pounds sugar into 1 quart water and bring to boil. Add the sugared water to the rum and fruit juice, cover, and let stand for two weeks. Then strain and bottle
Alcohol: 17% (34 proof)
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Caribbean Orange Liqueur
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3 large oranges
3 cups vodka
1 1/3 cups superfine sugar
1. 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.
2. 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.
Alcohol: 25% (51 proof)
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Cherry Bomb #3
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1 fifth Everclear® alcohol
48 oz cherries
Place cherries (drained), mixed with everclear into a sealable cannister for approx. 2 1/2 months.
Serve by the shot.
*To drown out flavor of everclear, put one cherry in shot glass, and fill with sprite or 7up. Take cherry and soda into mouth at same time, chew cherry, and swallow all together. Enjoy!
Alcohol: 33% (66 proof)
Serve in: Shot Glass
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Coquito
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1/2 liter water
15 oz cream of coconut
12 oz evaporated milk
14 oz condensed milk
4 egg yolks
2 - 3 cinnamon sticks
1 liter white rum
Boil the cinnamon sticks in the water. Take the sticks out when the water is yellow and has the smell and taste of cinnamon.
Add the evaporated milk, condensed milk and egg yolks and cook at low temperature. While it's cooking stir to avoid it sticking to the bottom of the pot.
When it is boiling for a few minutes, add the cream of coconut and rum. Stir well and take off the burner.
Let it cool and it will be ready.
Keep it in the refrigerator and it will last for a very long time.
Alcohol: 14% (28 proof)
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Cranberry Cordial
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1/2 kg coarsely chopped cranberries
3/4 liter sugar
1/2 liter 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.
When ready, strain the cordial into bottles and seal with corks.
Alcohol: 11% (22 proof)
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Recipes: 1-10 of 22 recipes
Pages: 1 2 3 | Next >>
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