Newsgroups: rec.food.recipes Path: nuchat!taronga!arielle From: ikirk@bcm.tmc.edu (I. Darlene Kirk) Subject: COLLECTION: Liqueurs Message-ID: <199311301945.NAA18449@bcm.tmc.edu> Followup-To: poster Sender: arielle@taronga.com (Stephanie da Silva) Reply-To: ikirk@bcm.tmc.edu (I. Darlene Kirk) Organization: Taronga Park BBS Date: Tue, 30 Nov 1993 13:45:03 CST Approved: arielle@taronga.com A COLLECTION OF HOME-MADE LIQUEUR RECIPES ***************************************** E R S A T Z K A H L U A 53 proof -------------------------- 3 oz (by weight) Medium to dark roast coffee, finely ground 2 3/4 cups Vodka, 80 proof 3/4 cups Brandy, 80 proof 4 tsp Good quality instant coffee 1 Tbl Vanilla extract 1 tsp Chocolate extract 1 tsp Glycerine (at most pharmacies) 1 drop Red food colouring (optional) 7/8 cups Distilled water 1 3/4 cups Granulated sugar Place the ground coffee in a large wide-mouthed glass bottle. Add the vodka and the brandy. Allow the mixture to sit approximately 18 to 20 hours. Use coffee filters to remove the coffee from the alcohol -- discard the spent grounds. Add the instant coffee, the extracts, the glycerine, and the food colour to the mixture. Set aside. In a scrupulously clean pan, boil the water. Add the sugar, stirring rapidly. When the sugar is dissolved, remove from heat. Allow the sugar syrup to return to room temperature. Add the syrup to the alcohol mixture. Store in a tightly capped glass bottle. The liqueur is better when aged for 3 or more months. ---------------------------------------------- T E A L I Q U E U R 60 proof --------------------- 6 teabags Earl Grey tea (or other fine tea) 24 oz. Vodka (80 proof) 1 tsp. Glycerine 1 cup Granulated sugar 1/2 cup Distilled water Combine tea and vodka in a large glass jar. Steep tea in alcohol for approximately 20 to 22 hours, but no longer. Remove tea. Add the glycerine. In a scrupulously clean pan, boil the water. Add the sugar, stirring rapidly. When the sugar is dissolved, remove from heat. Allow the sugar syrup to return to room temperature. Add the syrup to the alcohol mixture. Store in a tightly capped glass bottle. The liqueur is better when aged for 2 or more months. ----------------------------------------------------- K U M M E L 60 proof ----------- 2 Tbl. Caraway seeds 1 1/2 tsp. Anise seeds 1 tsp. Fennel seeds 1 tsp. Angelica root (crushed) 2 Cloves 3/4 tsp. Cumin 1 pinch Pepper 24 oz. Vodka (80 proof) 1 tsp. Glycerine 1 cup Granulated sugar 1/2 cup Distilled water Combine spices, seasonings, and vodka in a large glass jar. Put jar in a cool, dark place, and allow to steep for three weeks. Strain and filter alcohol mixture. Add the glycerine. In a scrupulously clean pan, boil the water. Add the sugar, stirring rapidly. When the sugar is dissolved, remove from heat. Allow the sugar syrup to return to room temperature. Add the syrup to the alcohol mixture. Store in a tightly capped glass bottle. The liqueur is better when aged for 3 or more months. ---------------------------------------------------- C H E R R Y L I Q U E U R --------------------------- (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. ----------------------------------------------------- R U M C R E A M L I Q U E U R --------------------------------- 1 can (14 oz) sweetened condensed milk 1 cup dark rum 1 cup heavy cream 1/4 cup chocolate-flavored syrup 4 tsp instant coffee powder 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1/4 tsp coconut extract Combine all ingredients in blender or food processor. Whirl at high speed until well blended and smooth. Serve immediately over ice. Or cover tightly and store in refrigerator up to 2 weeks. Stir before serving. ---------------------------------------------------- I R I S H C R E A M --------------------- 1 can (14 oz) SWEETENED condensed milk 1-3/4 C Irish whiskey (I've substituted Canadian Club with success even though the flavor is quite different) 4 eggs (fresh uncracked grade A eggs are imperative since this won't be cooked) 1 C cream (the calorie conscious can fool yourselves with half-half or milk) 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. --------------------------------------------- B A I L E Y'S I R I S H C R E A M ------------------------------------ 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 :-). ----------------------------------------------------- G L U E W E I N --------------- 4 litres of cheap red wine 250 ml of cheap brandy/vodka 1 cup sugar juice of 3 Lemons pinch of carddamon 6 cinnamon sticks 6 full slice of lemon approx 5mm thick 1 bay leaf...... Chuck all ingredients in large pot EXCEPT for the sugar. Cover , simmer gently for 10 mins, taste. Now add 2 teaspoons of sugar per person (level NOT heaped) Simmer for 10 mins. Place lemon slices in glass mugs and ladel the concotion into glass.... The lemon must float. If not, disgard lemon and cut new slices.... The secret is to drink the hot mixture thru the lemon..it gives a very distinctive flavour. CAUTION:::::: DO NOT ALLOW THE MIXTURE TO BOIL::::::::: (after all you wouldn't want all that alchol to evaporate would you?) Variations of this: Rum instead of brandy/vodka, more sugar less sugar...... above will serve 6 people adaquetly, it depends on how drunk you wish to get. I have tried to lessen the amount for less people but it never tasted the same, so I just make it up and store it in fridge and reheat when needed. ------------------------------------------------------ M E A D ------- 3 lbs honey(lighter the better ) 1 lemon 1 orange 1/2 onz citric acid, Tannin 2-3 drops or yeast 1/16th onz METHOD: 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 mins. 2. Add the juice of lemon and orange, the tannin and 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) syphon into sterilised container add one Campden tablet and close the container with air lock. 6. Let stand until clear then syphon into sterilised bottles,add 1 teaspoon ofsugar per 750ml bottle and cap...wait 14 days then drink. ---------------------------------------------------- R U M C R E A M ----------------- 1 14oz can of sweetened condensed milk 1 egg 8 oz Myers (very) Dark Rum 1 tbls (real) vanilla Place all ingredients in a blender and blend on medium for 3-5 minutes. Place in the refrigerator overnite (waiting is the hardest part of this recipe). ------------------------------------------------------ I R I S H C R E A M L I Q U E U R ------------------------------------- 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 untill smooth. Store tightly covered in refrigerator. Shake before serving. Keeps up to one month. ------------------------------------------------------- H O M E - M A D E C R E A M C O R D I A L --------------------------------------------- 1 (14 oz.) can Eagle Brand Sweetend Milk 1 1/4 C. liqueur (almond, coffe, 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 befoer using. (Makes about 1 quart.) ------------------------------------------------------ F R A N K'S G A L I A N O --------------------------- 2 C. Sugar 1 C. Water Boil gently for 5 min. Cool completely and add: 3 tsp Pineapple Extract 3 tsp Vanilla Extract 1/2 tsp Bananna Extract 1/4 tsp Anise Extract 5 drops yellow food coloring 1/5 100proof Vodka Mix and pour into bottle. Drink and enjoy. ------------------------------------------------------- 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. A friend of mine makes Kahlua quite frequently. I asked her for her recipe. 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!! Theresa ua2 To make 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. I. Darlene Kirk ikirk@bcm.tmc.edu Baylor College of Medicine Houston, TEXAS