bentonh (03/29/83)
Here follow recipies for several different liquors
received after my 'call for liquor recipies'. I won't
tell you to 'enjoy' after each, I think you know how.
(And if you enjoy your liquors by pouring them over
yourself and a friend while in bed, that's your option.)
At the request of one or more person(s) who asked to
remain anonymous, I've stripped all trace of the sources
of the recipies, except to say they came from a net
request, (proving once again the power of the net!) and
I'm deeply indebted to you. Thanks.
The Kaluha recipies are included once again just for
completeness.
If anyone wants to send more recipies, I'll be happy
to save them till volume warrants another submission.
Benton Holzwarth
...decvax!
...ihnss!teklabs!tekid!bentonh
...pur-ee!
...ucbvax!
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Amaretto Liqueur
You will need a large kettle or pot, a long handled wooden spoon, a funnel,
and 5 (thoroughly cleaned) wine bottles--with corks or caps for sealing.
Boil: 4 cups water
4 cups sugar
Stir continually, so as not to scorch the mixture.
Let cool.
Add: 1 fifth Apricot Brandy
a half gallon of Vodka
2 oz. Almond Extract
1/2 (one-half) teaspoon Vanilla Extract [optional]
Mix well.
Using the funnel, fill the wine bottles and seal. Let "age" approximately
2 weeks. Of course, the longer you let it age, the better the flavor.
Makes approximately 5 fifths.
Amaretto can be used:
on the rocks
straight (at room temperature)
in a Cream Sicle (sp?)
1 - 2 jiggers Amaretto
approximately 5 oz. orange juice
approximatley 2 oz. Half & Half
Process in blender, or stir and serve on
the rocks.
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Galliano
Boil: 2 cups sugar
2/3 cups water
Let Cool (watch for crystallization)
Add: 3 teaspoons pure Vanilla
1/2 teaspoon Anise or Anise Extract
2 teaspoons concentrated lemon or lime jiuce
2 drops yellow food coloring
2 1/2 (two and one-half) cups Vodka
Mix well. Place in thoroughly cleaned bottles, seal. Let it "age", the
longer the better.
Note: I have made the Amaretto many times, it's very good, and makes
great gifts. The Galliano recipe is from a friend of mine, it looks good,
but I've never made this recipe.
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Orange Liquor
3 cups Brandy
1 cup Sugar
2 fresh navel oranges
In large jar put sugar on bottom. Pour
brandy over sugar. Perforate one orange and
thread with string. Suspend orange over
brandy mixture for 5 days with lid on.
Remove orange. Stir sugar if necessary.
Perforate and suspend second orange 5 days.
Ready.
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Irish Cream Liqueur
1 Cup Irish whiskey
(John Jameson recommended)
1 14 oz can sweetened condensed milk
(Not Evaporated)
4 eggs
2 tablespoons vanilla extract
2 tablespoons chocolate extract
1 tablespoon coconut extract
1 tablespoon powdered instant expresso
coffee or other powdered (not
granular) instant coffee
In a blender, blend whiskey,
condensed milk, eggs, vanilla, chocolate, and
coconut extracts, and coffee at low speed until
thuroghly mixed. Transfer to a bottle with a
tight cover and refrigerate over night or longer.
Serve cold and shake well before using. Saves
up to a month in the refrigerator, not longer.
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Irish Dream
8 oz Brandy
2 large eggs (select those without cracks)
1 14 oz can sweetened condensed milk
1 tablespoon chocolate syrup
1 tablespoon vanilla extract
Combine brandy, eggs, condensed milk chocolate
syrup, and vanilla in a blender for 8 minutes.
Keep refrigerated.
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Chopped Almond Liqueur
3 oz Coarsely chopped Almonds
(not too finely chopped)
Pinch of Cinnamon
1.5 cups of Vodka
0.5 cup sugar syrup
Combine almonds, cinnamon, vodka, and
sugar syrup. Shake and steep about 2 weeks.
Filter and sweeten to taste. Mature 4 more
weeks. Yields 2 cups.
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Almond Liqueur (from extract)
2 cups Sugar
2 cups Water
2 cups Vodka
2 cups Brandy
3 - 4 teaspoons Almond extract
In medium saucepan combine sugar and water.
Bring to boiling. Reduce heat and simmer, uncovered,
for 10 minutes, stirring occasionally. Remove from
heat.
Stir in vodka, brandy, and almond extract.
Transfer to tightly covered decanters or pint or
quart jars. Yields 6 cups.
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Almond Flavored Liqueur
2 cups Water
2.5 cups Sugar
1.5 cups Brown Sugar
2 teaspoons real Vanilla extract
2 tablespoons Almond extract
1 Fifth Vodka
Boil water and sugars 10 minutes. Add vanilla and
almond extracts, and vodka. Pour into bottles. Mature
2 weeks. Yields about two 5ths.
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Almond Liqueur
4 cups Sugar
1 oz instant Coffee
3 cups Water
1 qt. Arkansas Corn Squeezings
(or substitute 1 - 5th cheap Vodka)
1 small bottle Almond extract
6 whole candy Red-Hots
Mix sugar and instant coffee. Bring water to boil;
stir in sugar-coffee mix. Stir while boiling until
thuroghly dissolved. Let cool. Skim any foam of the top.
Stir in corn squeezings or vodka, and almond extract.
Put whole (not crushed) candy red-hots in a dark
colored 0.5 gal bottle. (Brown or green is best.)
Pour mixture over red-hots and seal. Store in a cool
place. Age at least 30 days.
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Kaluha
2 oz. jar instant coffee
4 cups of sugar
2 cups boiling water
3 cups brandy
1 vanilla bean (or 2 Tlbs. vanilla extract)
Mix sugar and coffee, add to boiling water, stir until dissolved.
Remove from heat, add brandy. Pour into container, add vanilla
bean cut lengthwise, let cool. Seal container and age 30 days.
(Makes one quart.???)
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KAHLUA
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1 qt. water
3 cups sugar
10 tbls. instant coffee
1 qt. vodka
2 1/2 tbls. pure vanilla extract
Bring water, sugar, and coffee to the boil and cook
for 1 hour. Allow to cool, then add vodka and vanilla
extract.
This is drinkable immediately, but gets better as it
ages.
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Coffee Liqueur
2 cups Water
2.5 cups Sugar
1.5 cups Brown Sugar
2 teaspoons real Vanilla extract
0.33 - 0.5 cup instant Coffee
1 - 5th Vodka
Boil water and sugars 10 minutes. Add vanilla, instant
coffee, and vodka. Pour into bottles. Mature 2 weeks.
Yields about 2 - 5ths.
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And what do you do with your fancy new liquor?
Spanish Coffee
In a tall wine-style glass, put one shot of
151 rum. Add ~5-6 oz. fresh hot coffee, brewed
to taste. Add one shot Kahlua and ~1/2 shot
Triple Sec (to taste). Top with whipped cream,
serve immediately.
Optional: Flame the rum (careful!) and extinguish
with the coffee (impressive).
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Random comments:
For added thickness, Glycerin may be used
without affecting the taste or color. Available at
drugstores. Use 1 teaspoon per quart.
For Drambuie, it's suggested experimenting
with heather, honey, angelica, and scotch whiskey.
My kahlua recipe is similar to that already given, except I use
(Someone elses 'my')
a vanilla bean (cut up) in place of the vanilla extract, and
Spice Island Antigua or Medaglia d'Oro Expresso as the coffee.
Also, rum or brandy can be substituted for the vodka.
I have a 'Hot Buttered Rum' mix that I'll send to anyone
who asks, but it really doesn't tie in with liqueurs, so I'll
hold off here. (It's also the wrong season.) - Benton
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