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! ------------------------------------------------------------------ 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. -------------------------------------------------------------------- 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. -------------------------------------------------------------------- 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. -------------------------------------------------------------------- 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. --------------------------------------------------------------------- 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. -------------------------------------------------------------------- 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. --------------------------------------------------------------------- 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. --------------------------------------------------------------------- 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. -------------------------------------------------------------------- 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. ----------------------------------------------------------- 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.???) ----------------------------------------------------------- KAHLUA ------ 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. -------------------------------------------------------- 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. --------------------------------------------------------- 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). ----------------------------------------------------------- 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 ------------------------------------------------------------