a221@mindlink.UUCP (Richard E. Maddocks) (03/13/91)
Just a short note to thank all of you who responded to my posting re:
LIQUEUR RECIPES. I'm sure you will see from the enclosed compilation
that my friends in the "Territories" are sure to be pleased with the
results of my enquiry.
As I promised, please find enclosed all recipes received.
THANKS AGAIN and ENJOY!
Rick. (maddog@mindlink.uucp)
--------
Taken from MIND LINK! on Sun Mar 3 23:29:32 1991
Fri Mar 1 14:01:04 1991
Letter : 254922 From: rsoft!van-bc!uoneuro.uoregon.edu!SRUSSELL
Subject : liqueur recipes
Here are a few recipes that your friends might enjoy. I have worked at
getting the flavour and alcohol content as close as possible to the
originals.
I have also included the name of a few books that contains a number of
decent recipes. Note that most of the recipes in the books do not add
enough alcohol to bring the percentage up to that of the liqueur that
they are trying to emulate. In any case, enjoy!
-Steven Russell srussell@uoneuro.uoregon.edu
===
"How To Make A World Of Liqueurs"
by Heather Kibbey and Cheryl Long
First Edition
Copyright 1983 by Culinary Arts Ltd.
ISBN #0-914667-02-5
An order form in the back of the book gives the following address:
Culinary Arts Ltd.
Dept. BD
8050 S.W. 85th
Portland, Oregon 97223
How To Make A World Of Liqueurs $6.95
How To Make Danish Liqueurs $5.95
(plus $1.00 per book postage and handling)
Homemade Liqueurs
Dona and Mel Meilach
Copyright 1979 by Dona and Mel Meilach
ISBN #0-8092-7137-0 (cloth)
ISBN #0-8092-7582-1 (paper)
Contemporary Books, Inc.
180 North Michigan Avenue
Chicago, Illinois 60601
Published simultaneously in Canada by
Beaverbooks, Ltd.
150 Lesmill Road
Don Mills, Ontario M3B 2T5
Canada
===
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.
===
Taken from MIND LINK! on Wed Mar 6 16:56:36 1991
Wed Mar 6 11:01:18 1991
Letter : 256411 From: allanc@physiol.su.oz.auallanc@physiol.su.oz.au
Subject : Re: REQUEST: Home Liqueur Recipes
I don't have a recipe for Irish cream but I do have one for Rum Cream,
perhaps it can be adapted.
Myers Rum Cream
8 oz Myers Rum
1 can (14oz) sweetened condensed milk
1 egg
1 tbls vanilla
Mix all ingredients in a blender and blend for several minutes on medium.
Refrigerate overnight (important).
Enjoy
Haven't gotten around to trying this yet, but I found it a while ago in
(probably) either Women's Day or Family Circle . . . one of the fall
issues where they give loads of recipes for things to make for gifts
for the holidays.
HOMEMADE CREAM LIQUEUR
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.
Makes 3 1/4 cups for $6.07 (Price at the time)
Nutrient Value Per 1 Ounce: 107 calories, 1 g protein, 5 g fat, 10 g
carbohydrate, 26 mg sodium, 18 mg cholesterol. While this is probably
not 'homebrewing' in the strict sense of the word, here's how I
recently made some rather nice fruit liqueur. (This is a recipe I got
when I was in Poland this summer- tasting a truly awesome Cherry
Liqueur that a friend made)
Instructions for making fruit liqueur:
(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.
Suggestions? (although I am pretty pleased with the result) If anybody
has similar recipes I would love to hear them. How about calvados? or
some other fruit liqueur?
re: Apple Cider
I like sweet apple cider so for the next batch I plan to use ale yeast
instead of champagne yeast (hoping that it will die off while there is
still some sugar in the juice). Will this work? Are there better ways
to stop the fermentation (other than refrigeration)?
Happy brewing,
mark
Unless you add quite a lot of sugar, the alcohol content will not get
high enough to kill off the yeast. Use an inherently non-attenuative
yeast. I find that Red Star California Champagne yeast is just right,
though Red Star Pasteur Champagne yeast makes it too dry.
Yes, if you're distilling alcohol for consumption. However, 100 proof
vodka should be easily available (I don't drink the hard stuff, so
haven't kept up on exactly what proofs are available), and if you would
like a slightly different flavor, you can always use Bacardi 151 (75%
alcohol).
Drop in 1 Campden tablet per gallon, when you decide it's fermented
enough. Adding lots of sugar will let the yeast eat themselves to
death, but will leave you with a high alcohol content. If you don't
want that, the Campden tablets give you control. You can stop it when
it tastes right. Look for them in winemaking/homebrewing shops, they're
primarily used for sterilizing must in winemaking.
After a visit to a friends house in Poland and a sampling of his Cherry
Liqueur (THE BEST liqueur I have EVER tasted)- I have decided to make
liqueur also. Here are the directions he gave me (for cherry liqueur):
Fill a Jar with cherries.
Add alcohol to cover all the cherries.
Let sit for a week or so, by this time the cherries should have swelled and
there should be less liquid in the jar.
Pour off the liquid.
a)Layer the cherries with sugar and let sit another week.
b)Pour off resulting fluid.
c)Repeat steps a) and b) until the cherries are so small that they're
just basically the pit covered with a very thin skin.
Now mix all the batches that you poured off to suit your taste. The
first is most bitter, the last is the sweetest.
HOMEMADE CREAM LIQUEURS:
Rum Cream Liqueur
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.
Myers Rum Cream
8 oz Myers Rum
1 can (14oz) sweetened condensed milk
1 egg
1 tbls vanilla
Mix all ingredients in a blender and blend for
several minutes on medium. Refrigerate overnight (important).
Irish Cream Liqueur
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.
I only use 1/2 the alcohol, and I got rave reviews from everyone who
had it. I'm not sure how long it will really last; it's long gone
in a month :-).
I got this recipe from John Cooper (gt7545b@prism.gatech.edu) a long while
ago but have never tried it out myself.
JOHN COOPER WRITES:
The recipe that I use I got off the net just before Christmas. Those
who have guinea-pigged it for me like it better than Bailey's. As a
note, the original recipe had twice the whiskey, but I find it much
smoother this way:
Homemade Bailey's Irish Cream
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 :-).
Homemade Kahlua
1 tsp of chocolate syrup
1 qt. water
1/4 cup instant coffee
4 cup sugar
1 pint brandy
1 quart vodka
1 oz. vanilla
In saucepan, combine water, instant coffee, and sugar. Bring to boil.
Remove from heat and cool. Add brandy, vodka, and vanilla.
Gidday, ok here goes....
This one was used for the snow when we were frozen solid and very wet
GLUEWEIN
4 litres of cheap red wine
250 ml of cheap brandy/vodka
1 cup sugar
juice of 3 Lemons
pinch of cardamom
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 ladle the concoction into
glass.... the lemon must float.If not ,discard 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 wouldnt want all that alcohol to evaporate would you?
Variations of this:
Rum instead of brandy/vodka, more sugar less sugar...... above will
serve 6 people adequately, 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...
===
MEAD
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 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 sterilized
container add one Campden tablet and close the container with air lock.
6. Let stand until clear then syphon into sterilized bottles,add 1 teaspoon
of sugar per 750ml bottle and cap...
wait 14 days then drink.
I use old beer bottles sterilized with MILTON antibacterial solution.
This stuff is used in sterilizing baby's bottles. You can use sodium
bi-metasulphate but it works out to be more expensive than milton.
This gives 1 gallon for approx 75c per 750ml bottle of wine Sorry to
mix measurements but we use metric and u guys use imperial,in aus the
large beer bottles are 750ml standard so e'thing is in proportion to
the 750 bottle.
===
Hope this is of some use. The GLUE- is great for cold winter nights
with lotsa friends.... You dont' have to add brandy..etc.. just use
the ruff red and it will be less potent but not as warming.....
CHEERRS...............allanc
Pete's Almost Perfect Rum Cream
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).
Enjoy (nectar of the gods)
===
Taken from MIND LINK! on Sun Mar 3 23:22:06 1991
Thu Feb 28 10:01:06 1991
Letter : 254402 From: rsoft!van-bc!msu2.oscs.montana.edu!ooprb
Subject : Drinks...
Hello,
I hope some of the following is what your looking for. Could your
forward any drink recipes you get to me, PLEASE...
It took me months just to collect the ones I've got.
Thanks in advance.
Rocky B. - ooprb@msu3.oscs.montana.edu
===
Kahlua: 3 C. Water
3 C. Sugar
14 tsp. Instant Coffee
-Simmer these ingredients for 1 hour. Stir occasionally.
Bring to boil, then turn the burner down and simmer for
on more hour.
1/5 100proof Vodka
4 tsp. Pure Vanilla
1 Vanilla Bean
-Take off of heat and cool slightly. 1/5 100Proof Vodka and
4 tsp. Pure Vanilla. Cut one Vanilla Bean in 1/4' and place
two pieces in each bottle. Fill with Kahlua.
-Place bottles (makes about 2) on sides and turn bottles over
once a week for 3 weeks. Then drink!!!
===
Irish Cream Liquor: 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 until smooth. Store
tightly covered in refrigerator. Shake before serving.
Keeps up to one month.
===
Homemade Cream Cordial: 1 (14 oz.) can Eagle Brand Sweetened Milk
1 1/4 C. liqueur (almond, coffee, 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 before using. (Makes
about 1 quart.)
===
Frank's Galliano: 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 Banana Extract
1/4 tsp Anise Extract
5 drops yellow food coloring
1/5 100proof Vodka
mix and pour into bottle. Drink and enjoy.
===
Amaretto: 2 C. Sugar
2 C. Water
Bring to boil, then reduce and simmer for 10 minutes. Stir
occasionally. Remove from heat and cool. Stir in:
2 C. Vodka
2 C. Brandy
3 to 4 tsp Almond Extract
Bottle and let sit in a dark place for 30 days.
===
[compilation by Rick Maddocks ]