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Liqueurs (douces)

Les liqueurs se classent dans trois Elles


peuvent
catgories de base
faites en

tre

Utilisant
Fort : 33-45% abv, avec du sucre
31-55%,
Dessert : 25-30% abv, avec du
sucre 32-50%, ou

1. fruits et baies,
2. herbes,

Crme : 20-23% abv, avec du


sucre
50-60%.

3. citron, ou

Elles peuvent tre simplement


macres avec des armes, ou
certaines sont redistilles aprs

5. noix et graines,

4. pices,

6. mulsions avec de
la crme ou des
oeufs

Fruit macrs
(Notez que la macration est trs voisine de l'infusion.
Apparemment la macration s'effectue froid et l'infusion
chaud.)
Les liqueurs de fruit sont tout fait franches ; faite
simplement
tremper votre fruit favori dans votre alcool le plus fort,
avec 1 tasse de sucre en poudre pour chaque tasse de fruit.
Laissez les s'imbiber une paire de mois, puis filtrez pour
liminer le fruit, et diluez l'alcool pour le ramener 20-30%.

~1~

Il y a une mthode applicable la plupart des liqueurs


de fruit et qui a t observe en Pologne :

Liqueur de fruit
o Placer le fruit nettoy dans un grand rcipient.
o Ajouter l'alcool (50%abv) pour qu'il couvre le
fruit.
o Fermer et laisser macrer 10 jours. Le fruit
absorbe l'alcool et libre du jus.
o Premire tape. Verser doucement le liquide pour
ne pas endommager le fruit.
o Mettre le fruit dans le rcipient avec du sucre
(recouvrir le fruit).
o Fermer le vaisseau. Grace au sucre le fruit libre
ses armes dans l'alcool et se ratatine
lgrement. Au bout d'une paire de jours le
niveau du jus dans la fiole monte presque
jusqu'au dessus du fruit.
o Deuxime tape. Vider le liquide.
o Remettre encore du sucre sur le fruit
o Troisime tape. Revider le liquide.
o Rpter le processus jusqu' ce que le fruit ne
rende plus que trs peu de jus.
Chaque tape est plus faible que la prcdente.
Mlanger les diffrentes tape pour obtenir la force et
la douceur dsires. Avec le reste faire un grand sirop
pour une glace.
Une autre mthode employe est de mettre le fruit
dans une grande bouteille, ajouter du sucre et le
placer dans un endroit chaud pour une fermentation
~2~

naturelle, en utilisant les levures sauvages prsentes


sur les peaux. Le jus est libr. Ensuite on ajoute de
l'alcool pour arrter la fermentation. La teneur en
alcool est habituellement de 20%.
Il y a des recettes folkloriques bases sur l'exprience
plutt que sur des quantits exactement mesures.
Vous voyez de grandes bouteilles en verre sur des
tagres avec des fentres partout. Pour ceux qui
aiment les quantits exactes voici une: Cherry
liqueur (en anglais) ou liqueur de cerise (en
Franais) ou Cigliegiolo (en Italien)
o 1 kg de cerises noires
o 1 litre de vodka (50%abv)
o 350 g de sucre
craser les cerises et la moiti de leurs noyaux. Placer
dans une grande bouteille qui ferme. Ajouter l'alcool,
fermer et oublier un mois. Verser le mlange de cerise
dans une mousseline et presser pour exprimer le jus.
Filtrer et ajouter le sucre. Mettre en bouteille et laisser
vieillir.

Liqueur de mandarine Corse


Ingrdients pour liqueur de mandarine Corse :

1 litre d'alcool 40
25 cl d'eau
1 bton de vanille fendue en deux
10 mandarines corses
400 g de sucre en poudre
~3~

Prparation de la liqueur de mandarine Corse :


1. Mlanger et faire bouillir 25 cl d'eau avec le sucre.
Laisser refroidir.
2. Laver et essuyer les mandarines Corses. Prlever les
zestes des 10 mandarines Corses et les mettre dans
un bocal muni d'un joint en caoutchouc avec la vanille
et le litre d'alcool.
3. Verser le sirop refroidi et fermer le bocal. Secouer..
4. Ranger le bocal sur une tagre et secouer une fois
par jour pendant 10 jours. (on peut aller jusqu' 15
suivant le got)
5. Retirer les zestes et filtrer au travers d'un filtre caf
au moins 3 fois

PRUNEAUX A L'EAU DE VIE


500 g de pruneaux d'Agen
100 g de sucre semoule
1 litre d'eau de vie 40
25 cl d'eau (pour le sirop)
1 litre d'eau (pour macration)
4 sachets de th nature
1 gousse de vanille fendue

1. La veille : dans une casserole prparer du th avec un


litre d'eau pour quatre sachets de th nature. Laisser
infuser, le th doit tre fort. Retirer les sachets et laisser
tidir. Mettre les pruneaux, recouvrir la casserole d'une
assiette et laisser macrer une nuit.
~4~

2. Le lendemain : faire bouillir 25 cl d'eau avec le sucre et


laisser refroidir.
3. Ajouter l'alcool cette prparation.
4. Installer les pruneaux dans le bocal avec la gousse de
vanille et recouvrir d'alcool, fermer le bocal avec un joint
adapt et laisser macrer pendant trois mois

Pour des tas d'excellentes recettes voir la fabrication des


liqueurs de Gunthers - principes et techniques. Celles-ci
incluent la crme irlandaise, le Galliano, le Grand Marnier,
le Kahlua, l'Amaretto, la crme De Menthe, et le Drambuie
de
Bailey
pour
en
nommer
quelques-unes.
De mme allez voir RecipeSource : Boissons alcooliques
Pour
le
fun
employez
les
comme
Jell-o,
http://www.boston-baden.com/hazel/Jello/jello8b.html

voir

Pour plus de dtails voir


LiqueurWeb,
De Zein's Code Imports - vente d'essences etc.
Aromatisation italienne pour liqueur.
Liqueur de fruits de Big Al's.
Un bon livre How to Make Liqueurs (comment faire des
liqueurs) par R.M. Byrne, ISBN 0-86417-384-9 (1991) que
j'ai trouv dans notre bibliothque locale.
Est-il dangereux d'inclure les ppins et les noyaux
des fruits ?
Certaines espces de la varit prunus et de pommier
sauvages ont des glycosides cyanognes (l'amygdaline ?),
qui lors de la digestion librent du HCN (acide
cyanhydrique). Vous devez craser les noyaux pour pour
librer ce produit. Il faut manger 50-70 amandes amres (la
concentration la plus leve) pour tuer un adulte. Par
~5~

consquent ne pas manger plus d'une pleine tasse de


noyaux de prunus et de ppins de pommes sauvages. Les
noyaux crass de cerises, d'abricot, de pche et de prune
sont employs pour aromatiser les liqueurs - elle donnent
une saveur d'amande amre. Le Maraschino bien connu est
fait comme a, par exemple. Un peu (pour le got) c'est
BIEN car les produits dangereux faible doses sont
neutraliss et limins par l'organisme. Ils ne s'accumulent
pas. Votre prune de satsuma ne devrait librer aucune
substances toxiques si vous ne cassez pas la coquille dure.
La chaleur dtruit le HCN, aussi la distillation c'est le BON
TRUC.
Fortifier les liqueurs
Dans la vinification l'quation de Pearson est
employe pour dterminer la quantit d'alcool
ncessaire la fortification d'un vin. Elle peut
galement tre employe pour enrichir un jus de raisin
ou de pomme pour faire un ratafia ou pour augmenter
le niveau d'alcool d'une passe pourcentage faible.
Voici un exemple de fonctionnement :
A = degr de l'alcool fortifiant. Disons 40%
B = degr du vin relever (ou liqueur, ou 0 si c'est du
jus). Disons 15%
C = degr obtenir.. Disons 20%
1) C-B = 20-15 = 5 parts d'alcool fortifiant
2) A-C = 40-20 = 20 parts de vin
Par consquent nous devons rajouter de l'alcool
d'enrichissement dans la proportion de 1 part pour 4
parts de vin pour obtenir un vin 20%abv.
CORDIAL POIVR DE FRAISE
~6~

2kg (4 livres) de fraises fraches


1 litre (1 quart) de vodka
1 1/3 tasse de sucre
2 cuillres soupe de miel
1/2 cuillre caf de macis
1/2 (3 " ou 8 cm) bton de cannelle
4 clous de girofle
2 grains de poivre
Nettoyer et couper les fraises. Placer dans la cruche de 5
litres (1 gallon). Recouvrir avec de la vodka. Secouer tous
les jours pendant 1 semaine. Ajouter les pices. Laisser
reposer 2 jours. Filtrer dans un deuxime rcipient. Ajouter
le sucre et le miel. Laisser clarifier.

Sirop de sucre
La faon la plus commode d'employer le sucre est
sous forme de sirop fait dans les proportions de 2
parts de sucre compltement dissous dans une part
d'eau, par exemple 2 tasses de sucre et une tasse de
l'eau donneront un sirop, dont une tasse sera
l'quivalent
d'une
tasse
de
sucre
sec.
Certains recommandent de transformer le sirop de
saccharose en sirop de sucre inverti en ajoutant un
acide tel que citrique, tartrique ou de la crme de
tartre (tartrate d'hydrogne de potassium). Pour 2
livres de sucre (1 kilogramme.), 1 pinte de l'eau (500
ml.), ajouter 1/4 cuillre caf d'acide (1 g.) (ou le jus
de 1/2 citron). Porter bullition et laisser frmir 15
minutes. Laisser refroidir. Le saccharose est
dcompos en glucose et en fructose. On dit que le
sirop de sucre inverti donne un got plus doux.

~7~

L'addition du sucre ne devrait pas affecter les huiles


essentielles. Souvent 1 cuillre caf de la glycrine
par litre de liqueur la rend plus paisse et onctueuse.
La recette de base pour une liqueur de fruit est o 1 kilogramme de fruit
o 500 ml d'alcool (50%bv)
o 1 tasse de sucre (225 g)
Le sirop de sucre est 1 part d'eau pour 2 parts de
sucre.
1/2 tasse d'eau + 1 tasse de sucre quivaut 1 tasse
de
sirop
1 tasse de sirop + 3 tasses d'alcool (40%bv) = liqueur
30%bv
2 tasses de sirop + 3 tasses d'alcool (40%bv) = liqueur
24%bv
Si on utilise l'alcool 95%bv, employer deux fois plus
de sirop, avec une 1/4 tasse supplmentaire d'eau par
tasse
de
sirop.
Site trs utile, particulirement la recette de base pour
les liqueurs et les conseils sur les quantits de sirop de
sucre. Voir galement la page d'accueil :
http://www.greydragon.org/library/cordials.html

Sambuca
Nera Sambuca est produit partir d'une infusion des
baies de sureau (Sambuca nigra), de l'anis, de la rglisse et
d'autres herbes aromatiques. Le Romana Sambuca
blanc est fondamentalement une anisette ou un Raki
doux ou Ouzo . La liqueur noire originale de Sambuca
est plus intrigante. Les baies de sureau, l'anis, la rglisse et
le citron sont tout ce que j'ai pu trouver concernant les
~8~

ingrdients. La couleur (presque noire) pourpre fonce est


probablement lie aux baies de sureau en quelque sorte
semblables du Pacharan et du genivre de prunellier.
Ce qui suit est une tentative de copie de la version noire
originale - Liquore alla Sambuca, (par exemple Opal Nera
Sambuca) :

Sambuca noir
1 litre d'alcool (40%abv)
1 litre (4 tasses) de baies de sureau mres
1/8 de cuillre caf d'huile essentielle d'anis (15
gouttes ou l'quivalent d'extrait pur d'anis de
supermarch)
1/8 de cuillre caf d'extrait pur de rglisse en bton
une pelure de citron
2 tasses de sucre en poudre (peut tre sous la forme
de sirop inverti)
1 cuillre caf de glycrine (pour la douceur)
Faire macrer les baies de sureau dans l'alcool jusqu' ce
que cela devienne d'une couleur fonce caractristique,
puis ajouter le sucre, l'anis, la rglisse, le citron et laisser
macrer
pendant
30
jours.
Filtrer.
Pour un Sambuca blanc (bianco) (par exemple Romana
Sambuca)
:

Sambuca blanc
1 litre d'alcool (40%abv)

~9~

1/8 de cuillre caf d'huile essentielle d'anis (15


gouttes ou l'quivalent d'extrait pur d'anis de
supermarch)
2 tasses de sucre en poudre (peut tre sous la forme
de sirop inverti)
1 cuillre caf de glycrine (pour la douceur)
Ajouter l'huile d'anis l'alcool et secouer vigoureusement
pour dissoudre. Ajouter le sucre et la glycrine.
Sambuca accompagne bien un caf noir serr (espresso)
(caffe corretto). Il y a galement le rituel de faire flotter
plusieurs grains de caf dans un verre liqueur de
Sambuca et de les allumer. J'ai vu faire ceci - et le verre
liqueur onreux a pt !

Liqueur d'anis (c'est probablement voisin du Villacidro


jaune liqueur commerciale sarde 40%abv et 15% de
sucre, la couleur jaune est celle du safran.)
40 g d'anis vert
20 mm (3/4 pouce) de bton de cannelle
5 graines de coriandre
1 litre d'alcool 90%bv
500 ml d'eau
400 g de sucre
Faire macrer les pices dans l'alcool pendant 8 semaines.
Filtrer. Ajouter le sirop de sucre.
Dans Liquore Galliano ont trouve apparemment 30
plantes, mais les saveurs dominantes sont l'anis et la
vanille. J'ai trouv une recette italienne qui pourrait
~ 10 ~

soutenir un certain resemblence avec le produit commercial


- a vaut le coup.
La vraie Liquore Galliano est faite en faisant macrer les
plantes dans de l'alcool, et puis on redistille. C'est une
liqueur utilis dans des cocktails (par exemple Harvey
Wallbanger ).

Liqueur

d'anis

http://www.agriturismoitaly.it/cucina/liquori.htm
1 litre d'alcool 90%bv
500 ml d'eau
1 kilogramme de sucre
1 pelure de citron
100 g d'anis
1 gousse de vanille
1 morceau de cannelle

Faire macrer les plantes dans l'alcool pendant 2 semaines.


Filtrer. Ajouter le sirop de sucre. Pour une couleur jaune
(comme Galliano ) employer du safran. Laisser vieillir
pendant 4 semaines.

Liqueur d'Anis-caf
Sambucca, une liqueur anise italienne est souvent ajoute
au caf espresso. J'ai vu une suggestion pour faire une
liqueur combinant ces deux ingrdients. Voici mon
interprtation :
750ml de vodka
~ 11 ~

3 cuillre soupe de graines d'anis


6 cuillre soupe de caf frachement moulu (ou du
caf soluble)
1 tasse de sucre
1/2-1 tasse d'eau
Ajouter l'anis et le caf au sirop de sucre et puis ajouter la
vodka. Laisser macrer pendant au moins 4 semaines.
Filtrer ou dcanter. Servir avec un zeste de citron.

Zammu
Zammu est une liqueur aromatise l'anis de Sicile.
Sambuca est le nom utilis en Italie centrale pour une
liqueur semblable. Sambuca est italien pour la baie de
sureau (nigra de sambucus), et bien que les sureaux soient
employs en tant que plante en Italie centrale, la saveur
dominate est l'anis. On croit que le zammu a une origine
arabe, et qu' l'origine c'tait une boisson importe base
d'eau aromatise l'anis, puisque les Arabes qui rgnaient
en Sicile n'avaient pas le droit de boire de l'alcool.
Pendant ma pause de midi j'ai trouv une recette de
zammu dans un livre de cuisine sur la Sicile. C'est
galement une bonne indication de la quantit de plantess
exiges pour faire un ouzo grec car ils sont trs semblables.
Votre produit final ne devra pas tre moins de 40% pour
empcher le trouble du l'anis. Vous pouvez galement
faire macrer les plantes dans de l'alcool chaud pendant 24
heures et ensuite redistiller pour obtenir un produit trs
clair, ou vous pouvez employer des huiles essentielles
d'anis ou un extrait pur pour aromatiser l'alcool.
Il y a un article en italien au sujet de zammu ici
http://www.tutone.it/storia.htm et l

~ 12 ~

http://cyberitalian.com/html/gal_73.htm

Zammu
1 litre d'alcool (40%)
3/4 tasse d'anis
2 cuillre soupe de coriandre
1 bton de cannelle
2 clous de girofle
1 pelure d'orange
2 tasses d'eau
2 1/2 tasses de sucre
Faire macrer les plantes dans l'alcool pendant 4 semaines.
Filtrer. Faire un sirop de sucre et une fois refroidi ajouter
l'alcool
aromatis.
Sambuca est une liqueur anise italienne. Le nom est la
dformation du nom d'un sirop anis arabe (zammut) de
Sicile.
The Household Cyclopedia Information (1881)
(L'encylopdie du foyer) recommande pour un cordial
d'anis (par exemple Sambuca) de faire macrer 200g
d'anis cras par 1 litre 50%abv et puis de redistiller. Ce
livre
se
trouve
sur
deux
sites
http://www.mspong.org/cyclopedia/distillation.html ou
http://www.publicbookshelf.com/public_html
L'anisette est une liqueur franaise base d'anis avec
d'autres herbes et pices (de mme que l'Ouzo) pour
donner
plus
de
complexit.
Sur un site franais maintenant ancien (www.lodace.com)
~ 13 ~

on trouve la recette suivante pour faire de l'anisette, dont


les proportions sont ramenes 1 litre 50% abv :

Anisette
1 litre d'alcool 50%bv
37.5 g d'anis
0.5 g d'anis toil
10 g de graine de fenouil
10 g de coriandre
Les autres ingrdients suivants sont facultatif (du moins je
le pense)
10 g de sassafras
8 g de feuilles de th
0.6 g de graines d'ambrette (Hibiscus abelmoschus)
Faire macrer et redistiller. Ajouter le sucre (dbuter avec 1
tasse/litre).

Liqueur de pistachier lentisque (arbre mastic)


(mastika, masticha, mastikha, mastiha)
Il y a des rfrences sur la gomme de mastic (tire du
Pistacia lentiscus) utilise comme aromatisation en Grce
(ouzo de Masticha, liqueur de Chios Masticha, liqueur de
mastic de Kalamata), et en Bulgarie (Mastika). On ne trouve
la rsine aromatise la rglisse que sur l'le grecque de
Chios et elle est employe dans tout le Moyen-Orient
comme une pice, un chewing-gum qui possde des
proprits anti-bactriennes, une mdecine pour les maux
d'estomac. Souvent le mastic de Chios fait partie des
~ 14 ~

plantes pour l'ouzo, ou il peut tre cras et ajout plus


tard au distillat.
Je n'ai trouv aucune recette, mais seulement des
rfrences une liqueur de mastic, eau-de-vie fine grecque
aromatise avec du mastic. Il existe un sirop grec sans
alcool de mastic (ipovrichio/hypovrychio) qui peut tre
employ comme base pour faire une liqueur de mastic :

Ipovrichio
4 tasses d'eau
2 tasses de sucre
jus 1/2 citron
1 blanc d'oeuf battu (employ pour clarifier le sirop en
bullition)
2 1/2 cuillres caf de rsine de mastic de Chios
Le mastic est cras avec 1/2 cuillre caf de sucre et
ajout au sirop tide. Nous pouvons modifier ceci mon
avis pour les liqueurs de Mastic et d'Ouzo en utilisant de
l'alcool neutre ou une eau-de-vie fine et de l'ouzo/raki :

Liqueur de mastic
3 tasses d'alcool (40%abv)
1 tasse d'eau
1 1 1/2 tasse de sucre
jus 1/2 citron
2 1/2 cuillres caf de rsine de Mastic de Chios
cras.

~ 15 ~

Mastic Ouzo/Raki
750 ml ouzo/raki (ou de la vodka avec une cuillre
soupe d'extrait d'anis)
2 cuillres caf de Mastic de Chios
1-2 cuillres caf de sucre
craser le mastic avec du sucre et ajouter l'alcool

Liqueur de myrte
Une traduction de Ratafia de Myrtilles d'un site
franais.
o 1 kilogramme de baies de myrte
o 1 litre d'alcool 80%bv
o 1 kilogramme de sucre
o 700 ml d'eau
Lavage et schage des baies de myrte
craser en pure
Tremper dans l'alcool pendant 2 mois, filtrer
Ajouter le sirop de sucre

Liqueur de myrte d'un site sarde


o 250 g de baies de myrte
o 250 g de sucre (une recette a donn la moiti de
cette quantit)
o 350 ml d'eau
~ 16 ~

o 350 ml d'alcool 95%bv


Faire macrer les baies dans l'alcool pendant 4
semaines. Filtrer. Ajouter le sirop de sucre.

Liqueur de piment (poivre de la Jamaque)


Voir dans
http://www.guntheranderson.com/liqueurs/flavors.htm

Liqueur de piment
o 3/4 cuillre caf de piment pil/moulu
o 1 1/2 tasses d'alcool (40%bv)
o 1/2 tasse de sirop de sucre
Laisser macrer 10 jours. Dcanter et filtrer. Ajouter le
sirop. Oublier pendant 1-6 mois. Le rhum fonc irait
bien. Les rhums pics sont traditionnels dans les
Carabes.

Liqueur d'pines ou poire de cactus


En Italie du sud, le fruit d'une varit de cactus le
figuier de barbarie (opuntia ficus-indica) est employ
intensivement. Il est mme ferment et distill pour
produire une boisson alcoolise. Il n'a pas un taux
important en sucre cependant - seulement 4.2%. Une
liqueur faite en infusant le fruit dans de l'alcool est
une spcialit du Sud de l'Italie. En Sardaigne o on le
connat sous le nom de figu morisca on ajoute un
zeste de citron la liqueur. Voici une recette pour la
Liquore di Fico d'India d'un site italien. La patrie de
la poire de cactus, sont les tats du dsert des tatsUnis et du Mexique!

~ 17 ~

Liqueur de poire de cactus (Liquore di Fico


d'India )
o 10 poires mres de cactus
o 500 ml d'alcool 95%bv
o 500 ml d'eau
o 400 g de sucre
Peler les poires de cactus. Laisser macrer le fruit
dans de l'alcool pendant 10 jours. Il acquiert du fruit
une couleur orange-fonc rouge. Enlever le fruit et
ajouter du sirop de sucre. Filtrer et laisser vieillir
pendant 20 jours.

Liqueur d'arbousier
Intress aux boissons alcooliques rares, celles base
d'arbousier europen (Arbutus Unedo) mont demand
un certain temps dpister. Un cousin amricain
(tats-Unis), le "Madrone" est infrieur en douceur et
en saveur la varit europenne.
tymologie :
o Anglais - Arbutus, arbousier
o Portugais - Medronho, Medronheiro
o Espagnol - Madroo (avec la marque diacritique
au-dessus du n)
o Franais - Arbousier
o Italien - Corbezzolo, Albatro
C'est un arbuste feuilles persistantes ou un petit
arbre de 1-5 mtres avec un fruit rouge fonc d'un
diamtre de 25 mmm et qui pse entre 4 et 8
~ 18 ~

grammes. Il pousse principalement dans le secteur


mditerranen oriental, mais on le trouve galement
en tant que survivant de la priode glaciaire en Irlande
mridionale. Le fruit mr contient environ 15% de
sucre et 0.66% d'acide malique, et en raison de son
taux lev en sucre, le fruit est employ pour faire de
la confiture et est ferment pour faire du vin qui est
galement distill pour faire une eau-de-vie blanche.
Le fruit est galement macr dans de la grappa/orujo
pour en faire une liqueur.
Aguardente de Medronho ou simplement
Medronho est un alcool spcifique la province
portugaise d'Algarve, o il est gnralement produit
par une distillation maison et est vendu sous le
manteau . Un site portugais indique qu'il est produit
en faisant fermentant 5 parts de fruit avec 1 part
d'eau pendant plus de 2 semaines et puis en distill
la force de 50%abv.
Voir
:
http://www.gastronomias.com/barbebidas/frutos.htm.
Le Brandymel portugais galement d'Algarve, est
fait avec du medronho adouci avec du miel. Sur l'le
franaise de Corse ils font une liqueur d'Arbouse et
une Crme d'Arbouse plus douce. Sur l'le italienne
de Sardaigne ils fabriquent de l' Acquavita di
Corbezzolo semblable de l' Aguardente de
Medronho portugais, et galement une liqueur
30%abv, la Liquore di Corbezzolo (di Sardegna)
tandis qu'une autre distillerie fait une liqueur
24%abv appele Fior di Corbezzolo . J'ai galement
trouv une recette espagnole pour la Licor de
Madrono qui parait plutt douce

Liqueur de Madrono (liqueur d'arbouses)


o 1 kilogramme d'arbouses
o 1 litre d'alcool (50%bv)
o 250 ml d'eau
o 0.5 kilogramme 1 kilogramme de sucre
~ 19 ~

Laver les fruits et les placer dans un grand rcipient


en verre. Dissoudre le sucre dans l'eau chaude pour
faire un sirop de sucre. Verser l'alcool et le fruit sur le
sirop de sucre refroidi dans le rcipient. Oublier 6
mois.
Filtrer
et
mettre
en
bouteille.
Je n'ai trouv aucune rfrence au fruit de l'arbousier
comme tant employ pour faire les boissons
alcooliques en Irlande, et maintenant qu'il se
dveloppe galement en Angleterre, il y aura une
source intressante de fruit fermentiscible pour la
Grande-Bretagne.

Employer des herbes

On doit faire attention avec les herbes et les pices naturelles ne signifie pas que ce n'est pas dangereux pour
des prdateurs comme les humains. Les plantes se
protgent elles-mme.
Je crois qu'il faut employer des herbes et des pices
naturelles plutt que les essences commerciales, qui, j'en
conviens, sont nettement plus commodes, mais acheter
une bouteille de boisson alcoolise dans un magasin est
galement plus commode.
Des liqueurs d'herbes aromatiques sont faites partir d'un
grand nombre d'herbes et d'pices. Du 15me au 19eme
sicle ces liqueurs ont t employes pour leurs proprits
mdicinales. La plupart contiennent approximativement
30% de sucre dont le meilleur emploi sera le sirop de sucre
- 1 livre (450 g) de sucre, 1 tasse (250 ml) d'eau d, 1/4 de
cuillre caf d'acide. Faire bouillir environ 15 minutes.
~ 20 ~

Les principales herbes et pices utilises pour faire


des liqueurs chez soi :
Baies de poivre de Jamaque (Pimenta Dioica
Merr.)
Racine
d'anglique
officinale
(Angelica Archangelica L.)

et

graines

Graines d'anis (Pimpinela Anisum L.)


Graines de Cardamone (Elettaria Cardamomum
Maton)
corce de cannelle (Cinnamomum Zeylanicum
Bl.)
Bourgeons de fleur de clous de girofle (Eugenia
Carophylata Thunb.)
Graines de coriandre (Coriandrum Sativum L.)
Graines de fenouil et sommits (Foeniculum
Vulgare Mill.)
Racine de gentiane (Gentiana Lutea L.)
Feuilles d'hysope (Hyssopus Officinalis L.)
Baies de genvrier (Juniperus Communis L.)
Feuilles de mlisse (Melissa Officinalis L.)
Feuilles de marjolaine (Origan Majorana L.)
Feuilles d'origan (Origan Vulgare L.)
Feuilles de menthe poivre (Menthax Piperata
L.)
Graines d'anis toil (Illicium Verum Hook)
~ 21 ~

Feuilles de thym (Thymus vulgaris L.)


Racine de safran des indes (Curcuma Longa L.)

Graines de vanille (Vanilla Planifolia Andr.)

On enseigne aux dgustateurs qu'il y a seulement


quatre saveurs : sucr, acide, sal et amer - toutes les
autres sensations sont des armes ou des odeurs.
Pour le vermouth on fonctionne galement avec 3
sensations : chaleur, fracheur et picotement. Le
vermouth est un vin fortifiant aromatis avec des
herbes et des pices. Les herbes et les pices les plus
habituellement utilises sont l'anglique officinale, le
jus d'alos, la cannelle, les clous de girofle, la
coriandre, la gentiane, l'hysope, la mlisse officinale,
la marjolaine, le macis, la peau d'orange (amre et
douce), le quinquina [quinine], la sauge et le thym,
l'absinthe.

Quelques herbes ont un effet pharmacologique prcis et


doivent tre employes avec discernement - par exemple la
racine de valriane, le millepertuis (herbes de la St Jean), la
reine-des-prs. en cas de doute regarder sur internet :
http://www.botanical.com/botanical/mgmh/mgmh.html
http://wwwang.kfunigraz.ac.at/~katzer/engl/generic_frame.html
Pour raliser diverses saveurs, un site russe donne
les quantits suivantes d'herbes et d'pices
(grammes/litre, faire macrer pendant 2 semaines dans
de l'alcool). Elles peuvent tre combines, mais dans ce cas
il faut rduire en proportions.

Herbe/pice

Quantit
(grammes/litre)
~ 22 ~

Peau d'orange
peau de citron
Peau d'orange amre
Romarin
Safran
Anis toil
Cannelle
Vanille
Feuilles de laurier
Cardamone
Noix de muscade
Piment
(poivre
Jamaque)
Gingembre
Clous de girofle
Poivre noir

50-100
60-250
2.5-50
0.5-1
0.1-0.5
3-20
3-15
0.5-2
0.5-2
4-20
3-6
de

3-6
1.5-12
0.6-3
2-24

Apritifs et Digestifs (bitters).


L'apritif sert stimuler l'apptit. par exemple les vins de
vermouth. Les alcools base de l'un d'entre eux incluent
l'Aperol italien (11%abv) qui est fait partir d'une infusion
de racine de rhubarbe, de quinquina, de gentiane et peau
d'orange amre). Jagermeister est une boisson allemande
d'aprs dner bien connue base sur diverses herbes. Elles
ont leur origine dans des mdecines prpares par les
moines. Du miel/sucre, et des pices ont t ajouts pour
en allger l'amertume. Les mixtures modernes contre la
toux nous rappellent ces origines.
Bitters
Amaro signifie amer (bitter en anglais) en italien. C'est une
infusion d'herbes dans de l'alcool et les amari (pluriel
d'amaro) sont encore populaires en Italie comme digestifs,
ou comme boissons consommer aprs dner. Il y a
beaucoup de marques sur le march. Le got amer est
fourni par l'absinthe, la racine de gentiane, le quinquina, la
centaure, la peau d'orange amre, la rhubarbe, le
houblon, le croton, les orties. L'arme est fourni par le
genvrier, l'anis, la coriandre, l'hysope, le fenouil, la
~ 23 ~

cannelle, la cardamone, la noix de muscade, le romarin, la


lavande, le cumin, la camomille, la menthe poivre, le
safran des indes, la vanille, la mlisse, la sauge, la
marjolaine, l'origan, la racine d'anglique officinale, la
racine d'orris (varit d'iris), le thym, la racine douce
d'acore
odorant.
Le Fernet Branca produit Milan depuis 1845, contient
de l'alos, des feuilles de laurier, de l'absinthe, de l'anis, de
la peau d'orange amre, du basilic, de la cardamone, de la
rglisse, de la noix de muscade, de la menthe poivre et du
safran. Voir la recette Amaro alle erbe sur cette page
http://italianfood.miningco.com/library/rec/blr0484.htm
Une recette pour un simple Amaro ou Bitters :

5 feuilles de mlisse
5 feuilles de sauges
10 feuilles de romarin (pas les brins)
10 feuilles d'absinthe
Sommits fleuries de centaures europennes (voir
l'herboriste)
15 baies de genvrier
5 clous de girofle
un morceau de 12mm de cannelle
Un morceau de racine d'orris (iris florentin)
Un morceau de racine d'acore (roseau aromatique)
Un morceau de racine de gentiane
2/3 tasse d'eau

~ 24 ~

L'absinthe, la centaure et la gentiane fournissent


l'amertume. laisser macrer les herbes dans de l'alcool
pendant 2 semaines, ajouter le sirop de sucre. Filtrer,
mettre
en
bouteille
et
laisser
vieillir.
La plupart des recettes pour les liqueurs base d'herbes
ont entre
0-100 g d'herbes/litre d'alcool. J'ai trouv un site franais
avec une recette qui utilise des baies de laurier plutt que
les
feuilles.
Recette pour Liqueur de Laurier :

100 g de baies de laurier


4 g de noix de muscade
1 clou de girofle
1 litre d'alcool (50%bv)
750 g de sucre
500 ml d'eau
La liqueur de Marialuisa

100 feuilles de verveine


1 citron (en tranches)
600 g de sucre
600 ml d'alcool
500 ml d'eau
Faire macrer les feuilles de verveine et les tranches de
citron dans de l'alcool. Filtrer. Ajouter le sirop de sucre.

~ 25 ~

Une liqueur de menthe

35 feuilles de menthe
la peau d'un citron
300 g de sucre
300 ml d'eau
300 ml d'alcool
Faire macrer les feuilles de menthe dans l'alcool pendant
4 semaines. Filtrer. Faire un sirop de sucre,et faire bouillir
avec la peau de citron. Laisser refroidir et ajouter l'alcool.
Sicilian Home Cooking (cuisine familiale sicilienne) par
W et G Tornabee :
Liqueur de feuilles de laurier

2 tasses (500ml) d'alcool neutre (40%bv)


2 tasses d'eau (500ml)
2 tasses de sucre
50 feuilles fraches de laurier
1 grand bton de cannelle
les zestes d'un grand citron
Laisser macrer pendant 2 semaines. Filtrer. Ajouter le
sirop de sucre. Mettre en bouteille et laisser vieillir.

Fenouil sauvage
Un Italien de la province de Campania m'a dit qu'il
employait 13 sommits fleuries de fenouil sauvage
~ 26 ~

pour

un

litre

de

grappa.

Une liqueur commune en Italie est Liquore de


Finocchietto Selvatico (30%abv) obtenue par la
macration des sommits de fenouil sauvage (pas des
graines comme les liqueurs anises) avec du sucre
supplmentaire. Elle a apparemment des proprits
digestives.
Vermouth
Le vermouth est apparu quand un amaro a t ajout du
vin. les proportions ont changes pour suivre les gots de
chacuns. Le premier succs commercial est crdit
Antonio Carpano de Turin qui a commenc par vendre une
formule prmlange en 1786 qu'il a appel Punt e mes
(un entier et une moiti). En 1813, Joseph Noilly de Lyon,
France a cr un vermouth sec franais base de blancs
dlicats infuss avec de l'absinthe et des plantes locales. Le
vermouth est le terme franais pour le mot allemand
wermut (absinthe), l'agent principal d'amertume. En
Europe le vermouth est bu comme apritif ou avant dner. Il
est essentiel d'ajouter du vermouth sec votre genivre
pour faire un cocktail de martini.
La recette la plus lmentaire que j'ai vue vient d'un site
franais -

1 poigne d'absinthe
1 litre de vin rouge
1 verre d'alcool neutre
1 verre de sucre
1 anis toil
Laisser macrer l'absinthe dans le vin pendant 5 jours,
filtrer. Ajouter l'alcool, le sucre et l'anis toil. Enlever l'anis
toil aprs plusieurs jours.
~ 27 ~

Une recette plus complexe pour le vermouth est trouve


sur
cette
page
http://www.makewine.com/makewine/vermouth.html
J'ai trouv une recette pour 20 litres de vermouth
20%abv qui pourrait tre aussi faite avec de l'alcool neutre
ou pour camoufler quelque chose de pas trop bien russi.
Laisser macrer pendant une semaine. Centaure,
gentiane, absinthe fournissent l'amertume.
L'corce de quinquina, asprule, millefeuille, aune,
haricots de tonka ne sont pas facilement disponible. Les
haricots de Tonka contiennent de la coumarine aromatique
mais galement un taux lev de thujone

Quantit d'herbe (grams/20 litres)


14 Absinthe
7 Origan
7 Grande Aune
Chardon bni 7
7 Feuilles de mlisse
3 Millefeuille
3 Centaure
3 Gentiane
1 Racine d'anglique officinale
1 Camomille
7 Haricots de Tonka
3 Peau d'orange
~ 28 ~

1 corce de quinquina
1 Safran
Plus 1g de mlange de marjolaine, romarin, sauge,
sarriette, basilic, thym.
D'un site italien (liquori fatti in casa) une recette pour un
vermouth (qu'il est inhabituel de trouver).
Vermouth :

1 litre de vin blanc


150 g de sucre
cannelle
clous de girofle
absinthe
sauge
coriandre
racine de gentiane
la peau de 2 oranges
Faire macrer dans le vin une pince de chacune des
herbes et pices, pendant 3 jours. Filtrer, ajouter le sucre,
mettre en bouteille. Consommer aprs 15 jours. L'absinthe
et la gentiane fournissent l'amertume, les autres herbes et
les pices la saveur.

Vin d'orange de Josphine


1 litre de bon vin ros
~ 29 ~

3 zestes d'oranges non traites


51 morceaux de sucre
3 verres d'eau de vie 40
1 sachet de sucre vanill
Prlevez dlicatement le zeste des trois oranges (faites
attention de ne pas prlever de peau blanche avec le zeste)
1. Mettez les morceaux de sucre dans un bocal de deux
ou trois litres
2. Ajoutez le sucre vanill
3. Ajoutez le vin ros, l'eau de vie et les zestes
d'oranges
4. Refermez hermtiquement le bocal avec un joint pour
conserves
5. Laissez macrer 15 jours l'abrit de la lumire
6. Au bout de ce temps passez le vin au travers d'une
passoire fine (pour sortir les zestes)
7. Filtrez au travers d'un filtre pour cafetire
8. Cet apritif peut se boire frais ou temprature
suivant le got

Bitters des Highland


En Ecosse les bitter taient bus traditionnellement avant
les repas, particulirement le djeuner, afin de renforcer
l'estomac et par l mme fortifier la sant en gnral .
N'importe quel genre d'alcool a pu tre employ et parfois
vin ou de la bire anglaise.

1 3/4 once (55 g) de racine de gentiane


~ 30 ~

1 once (30 g) de graines de coriandre


1/2 once (15 g) de peau d'orange amre
1/4 once (7 g)de fleurs de camomille
1/2 once (15 g) de clous de girofle (entiers)
1/2 once (15 g) de bton de cannelle
2 bouteilles de whisky
Couper finement la racine de gentiane et la peau d'orange
(exemptes de moelle). Placer dans un mortier avec les
graines, les clous de girofle, la cannelle et de les fleurs de
camomille. Tout piler ensemble, les placer dans un pot en
grs [en faience], verser le whisky et fermer
hermtiquement. Oublier dix jours, puis filtrer et mettre en
bouteille. ( A country cup W. Paterson, 1980)
Wilma Paterson qui nous salue depuis l'ile de Skye, donne
galement sa recette pour la bire anglaise de Heather en
utilisant de la bruyre (Erica cinerea ; Erica Tetralix, Calluna
vulgaris) la place du houblon. Elle dit qu'il y a des crits
comme quoi la bruyre tait employe jusqu'aux 18me et
19me sicles.
Bire anglaise de Heather :

1 gallon (4.5 litres)de sommits de bruyre


2 livres (1 kilogramme) d'extrait de malt
1 1/2 (700 g) livre de sucre
3 gallons (13.5 l) d'eau
1 once (30 g)de levure
Couper les sommits de bruyre avec des ciseaux quand
elle est entirement fleurie, mais non passe, et les faire
~ 31 ~

bouillir dans 1 gallon (4.5 l) d'eau pendant presque une


heure. Passer sur l'extrait de malt et le sucre travers une
mousseline et remuer jusqu' dissolution. Ajouter l'eau
restante et, seulement si tide, ajouter la levure sche.
Aperol italien est un apritif faible teneur en alcool fait
partir de rhubarbe, gentiane, quinquina, peau d'orange
amre.
Pour une information sur les herbes des recettes voir :
http://www.botanical.com
Avec autant de versions diffrentes sur le march, le
distillateur amateur peut exprimenter pour produire ses
propres
produits.
Pour ceux qui ne veulent pas employer du sucre pour
adoucir leurs liqueurs vous pouvez utiliser de la poudre de
stevia (dans les boutiques bio) ou des feuilles fraches de
stevia. Un produit de remplacement de sirop de sucre peut
tre fait en infusant 10 feuilles fraches de stevia dans
200ml d'eau bouillie.
Grappa Alla Stevia

1 litre de grappa
50 feuilles de stevia
Laisser macrer pendant 2 semaines
Liqueur d'herbes espagnole

2 1/4 tasses de liqueur d'anis sche (raki, ouzo)


2 1/4 tasses de liqueur douce d'anis (anisette,
sambuca blanc)
3 brins de thym
~ 32 ~

3 brins de romarin
3 brins de sarriette
1 brin de verveine citron
6 feuilles de sauge
6 feuilles de menthe
la peau d'1/2 orange
Faire macrer les herbes et la peau dans les liqueurs
sches et douces pendant 2 mois. filtrer et mettre en
bouteilles. Mettre un couple de brins d'herbes dans chaque
bouteille.
Liqueur d'herbes italienne (Liquore di erbe)

200 ml d'alcool 95%bv


500 ml d'eau
400 g de sucre
6 feuilles de laurier
1 brin de romarin
10 feuilles de menthe
10 fleurs de camomille
10 feuilles de basilic doux
10 feuilles de citron
15 feuilles sauges
3 clous de girofle
3 filaments de safran
~ 33 ~

Laisser macrer les plantes dans l'alcool pendant 20 jours.


Ajouter le sirop de sucre. Filtrer. Attendre 4 semaines avant
de
consommer.
Beaucoup de liqueurs d'herbes taient l'origine des lixirs
monastiques et leurs recettes restaient secrtes. Voici une
recette qui prtend tre celle de la Trappistine et qui vient
d'un site franais. Elle donne une indication des herbes et
des pices qui ont t employes, et pourrait tre utilise
comme base pour votre propre exprimentation.
Trappistine (pour 2.5 litres 35%abv)

10 g de vraie absinthe
10 g de cardamone
10 g d'anglique officinale
30 feuilles de menthe
5 g de myrrhe
7.5 g de mlisse
5 g d'acore odorant
1 g de cannelle
0.5 g de macis
1 g de clous de girofle
1 litre d'alcool 85%bv
300 ml d'eau
900 g de sucre
Faire macrer et redistiller. Ajouter le sucre, et le safran
pour colorer en jaune.
~ 34 ~

Persicot c'est une liqueur qui maintenant ne fait plus. Voici


une recette pour 2 litres (36%abv) de liqueur claire.

90 g d'amandes amres (vous pouvez employer des


noyaux d'abricot)
12 g de peaux de citron
4 g d'corce de cannelle de chine
1 g de noix de muscade
1 g de clous de girofle
450 g de sucre
930 ml d'eau
850 ml d'alcool (84%abv
Laisser macrer pendant plusieurs jours et redistiller

Krambambuli c'est une autre liqueur oublie. Voici une


recette pour 2 litres (40%abv).

8 g camomille romaine
6 g de feuilles fraches d'anis
4 g de sauge
4 g de marjolaine
6 g de cannelle
6 g d'acore odorant
6 g de gentiane
~ 35 ~

4 g de galanga
4 g de fleurs de lavande
4 g de cardamone
40 g de sucre
831 ml d'eau
944 ml d'alcool (84%bv)
4 g de peau d'orange
Laisser macrer plusieurs jours et redistiller. Colorer avec la
peau d'orange.
Bndictine
Les monastres du moyen-ge ont une fire rputation
liquoriste. Les ordres monastiques font toujours du vin, de
la bire et des liqueurs, et leur ferveur religieuse a un petit
cot commercial. Les plus clbres sont les Bndictins et
les Chartreux. Actuellement, seule la Chartreuse reste sous
le contrle des moines. La formule secrte de la
Bndictine, que l'on avait crue perdue quand l'abbaye de
Fecamp en Normandie a t dtruite en 1789 pendant la
rvolution franaise, est rapparue en 1863 dans la maison
d'Alexandre Le Grand. Il a modernis l'lixir de 27 plantes
et pices et l'a appele Bndictine. D.O.M. sur l'tiquette
signifie Deo Optimo Maximo ( Dieu, le plus grand, le
plus fort). On dit que la recette contient de la racine
d'anglique officinale, des fleurs d'arnica, de la peau
d'orange, du thym, de la cardamone, de la menthe poivre,
de l'acore odorant, de l'hysope, des clous de girofle et du
cognac. J'ai vu une recette bndictine complique prise
dans un vieux grimoire pharmaceutique anglais sur la page
http://www.guntheranderson.com/liqueurs/benedict.htm et
qui ne contient surement pas autant d'herbes et pices.
Chartreuse
~ 36 ~

La Chartreuse est encore faite sous le contrle des moines


de Carthusian prs de Grenoble dans les Alpes franaises.
La formule pour cette Elixir de longue vie t donn
au monastre de La Grande Chartreuse au 17me sicle
par le Marechal d'Estrees. Un total de 130 ingrdients sont
dans la formule. Ils sont macrs dans l'alcool et redistills.
L'lixir originale est 71%abv, le vert 55%abv et le jaune
plus doux 40%abv. On rajoute du miel dans tous les deux
avant d'tre mis vieillir dans des tonneaux pendant 8
annes, bien que la Chartreuse VEP soit conserve plus
longtemps. Personnellement je crois que la macration de
tant d'herbes, et ensuite une redistillation produit un alcool
trs complexe, qui une fois adouci avec du miel donne une
liqueur - ce qui pourrait tre copi par le distillateur
amateur comme variation sur un thme (Pepsi est une
variante fiable de coca-cola bien que tous les deux soient
arrivs leur formule indpendamment). Les dbuts des
liqueurs d'herbes se trouvent dans les monastres italiens
et sont l'origine des mdecines base d'herbes.
Centerbe (100 herbes), amaro (bitter), les vins infuss
(vermouth) sont encore populaires en Italie. Strega
(sorcire en italien) qui a t invent en 1860 contient 70
plantes qui sont macrs et redistilles. Galliano contient
40 herbes et pices avec un got dominant d'anis et de
vanille.
Comme exemple, depuis un site franais voici un lixir sur
le modle Chartreuse lixir pour des difficults de
digestion et des ennuis intestinaux.

1 litre d'alcool (90%bv)


1 litre d'eau
2 g d'anis toil
1 g de racine d'anglique officinale
1 g de graines carvi
10 g de graines de coriandre
1 g de sauge
~ 37 ~

0.5 g de safran
700 g de miel
Piler les graines, laisser infuser 1 semaine. Filtrer et ajouter
1 litre d'eau et le miel. Re-infuser pendant 24 heures. Filtrer
nouveau et mettre en bouteille.
Pour de vieilles liqueurs, y compris ce qui prtend tre de la
Chartreuse, voir : http://lodace.com/ C'est en franais, mais
on peut s'en sortir avec la rptition des ingrdients, ainsi
qu'un bon dictionnaire. Il y a un glossaire gastronomique
partiel
sur
cette
page
http://ourworld.compuserve.com/homepages/vinnytt/fdicepi
c.htm
J'ai trouv 4 recettes supplmentaires de prtendues
Chartreuse sur un sitefranais
http://perso.wanadoo.fr/hugues.sauvage/tablerecette.html.
Il serait plus prcis de les appeler liqueurs d'herbes
franaises car elles n'ont pas autant d'herbes que les 130
que l'original est cens avoir d'aprs les informations
connues. Ceux qui sont intresss par des infusions
d'herbes devraient les trouver utiles.
Chartreuse Verte 1

5g de feuilles d'pinards haches


45g de myrrhe
9g de macis
60g d'hysope
70g anglique pulvrise? [glace]
10g de tiges fraches d'anglique officinale
50g de feuilles fraches de mlisse
~ 38 ~

50g de menthe
50g de fleurs d'oranger
1 litre d'alcool (80%bv)
800g de sucre
Faire macrer les pinards dans 200ml d'alcool. Faire
macrer les autres ingrdients dans l'alcool, dans un
rcipient spar, pendant 2 semaines. Filtrer. Ajouter le
sucre et l'infusion d'pinards. Laisser vieillir 1 semaine.
Mettre en bouteille.
Chartreuse Verte 2

1g d'anis toil
10g de coriandre
1g de feuilles de sauge
1g de feuilles de mlisse
1g de feuilles de menthe
1g de feuilles d'anglique officinale
10g de tanaisie commune
0.5g de safran
700g de sucre
2 litres d'eau
1 litre d'alcool 90%bv
Piler Coriandre et anis toil. Hacher les herbes (except la
tanaisie et le safran) et faire macrer dans l'alcool pendant
18 heures. Ajouter la tanaisie, le safran et laisser macrer 6
~ 39 ~

heures de plus. Ajouter le sirop de sucre (700g de sucre


dans 2l d'eau). Filtrer et mettre en bouteille.
Chartreuse Jaune 1

4.5g de safran
1.5g de cannelle
4g de coriandre
6g de mlisse
6g de tiges et feuilles fraches d'hysope
3g d'anglique officinale
1 litre d'alcool 90%bv
300g de sucre
Piler la coriandre et la cannelle, ajouter le safran. Placer
toutes les plantes dans une bouteille ferme. Laisser
macrer dans l'alcool pendant 2 semaines. Filtrer. Ajouter le
sucre. laisser vieillir pendant plusieurs jours. Mettre en
bouteille.
Chartreuse Jaune 2

2g de noix de muscade
1g de racine d'anglique officinale
2g d'anis toil
1g de graines de fenouil
1g de graines de carvi
1g de graines de cumin
~ 40 ~

0.25g fils de safran


1 litre d'alcool neutre 70%bv
250ml d'eau
1kg de sucre
Placer les plantes dans une grande bouteille en verre
ferme. Faire macrer les plantes dans l'alcool pendant 3
jours. Filtrer. Ajouter le sirop de sucre (1kg de sucre dans
250ml d'eau). Laisser vieillir 1 semaine. Mettre en bouteille.
Voici un autre qui se fonde juste sur l'infusion :
Grande Chartreuse

400ml d'alcool 95% abv


300ml d'eau distille
250g de sucre
10g de mlisse
5g d'hysope frache
3g de racine d'anglique officinale
1g graine de coriandre
0.5g de cannelle
0.5g de macis
0.5g de graines de fenouil
1 clou de girofle
Piler les pices. Placer les plantes dans un rcipient en
verre avec un couvercle et laisser macrer dans l'alcool
~ 41 ~

pendant 2 semaines, agitant deux fois par jour. Ajouter le


sirop de sucre. Oublier plusieurs jours. Filtrer et mettre en
bouteille.
Voici la recette que j'ai trouve dans un vieux livre.
D'abord l'essence de chartreuse :
o 3 parts d'huile essentielle de menthe
o 4 parts d'huile essentielle de citron
o 2 parts d'huile essentielle de cannelle de chine
o 2 parts d'huile essentielle de clou de girofle
o 3 parts d'huile essentielle de macis<
o 2 parts d'huile essentielle russe d'anis
o 80 parts d'huile essentielle d'anglique
o 1 part d'huile essentielle d'amande amre
o 40 parts d'huile essentielle d'absinthe
o 2 parts d'huile essentielle de neroli
o 30 parts d'huile essentielle de cognac
o 600 parts d'alcool
Pour faire la chartreuse :
o 12.5 litres d'alcool
o 5 grammes d'essence de chartreuse
o 4.5 litres de sirop de sucre 65%
o 12.5 litres d'eau

~ 42 ~

C'est tout que j'ai pu tirer du livre. Sur un site Web, j'ai
lu que la coloration verte tait ralise avec de la
chlorophylle
Du The Complete Book of Spirits and Liqueurs
C.Ray, 1978. Ce sont les 3 moines qui, en
permanence ont la charge du secret des 130 herbes
desquelles 5 extraits concentrs sont drivs ; et dans
quelle proportion ils sont mlangs pour produire la
Chartreuse verte trs forte, la jaune plus sucre et
moins forte, et l'lixir fortement concentre.
J'en suis venu la conclusion qu'il est impossible de
trouver la recette authentique pour une liqueur
d'herbes avec autant d'ingrdients. Une meilleure
approche est de faire votre propre variante. Le type
Chartreuse mlange les herbes de sorte qu'aucune ne
prdomine. Les autres liqueurs de cette catgorie sont
:
La Senancole , semblable la Chartreuse jaune.
Aiguebelle , dans une version verte forte et jaune
plus douce .
Izarra , une liqueur espagnole verte (plus forte) et
jaune (plus douce).
Etaller , une liqueur allemande verte et jaune.
Voici 3 recettes franaises supposes tre de la
Charteuse mais qui n'ont pas les 130 plantes, et sont
donc des variantes base d'herbes :
1) Chartreuse blanche (La coloration verte et jaune
est obtenue partir de plantes) recette pour 10 litres Il faut re-distiller (du site http://www.lodace.com/
o 50g d'absinthe
o 10g d'aloe vera
~ 43 ~

o 50g de graines d'anglique officinale


o 12g de racine d'anglique officinale
o 6g de fleurs d'arnica
o 60g soit de chrysanthemum balsamita ou
plus vraisemblable - tanacetum balsamita
(sur l'original il y a de grand camel balsamide
ce qui est ou une erreur de transcription ou un
nom local/archaque.)
o 12g d'acore odorant
o 30g de cannelle de chine
o 12g de coriandre
o 5g de jus de fve de tonka
o 10g de clous de girofle
o 50g de sommits d'hysope
o 12g de macis
o 6g de noix de muscade
o 8g de bourgeons de peuplier
o 50g de mlisse
o 100g de menthe poivre
o 12g de thym
o 12l d'alcool
o 3l d'eau
2) Chartreuse - Il faut re-distiller (du site
http://www.lodace.com/)
~ 44 ~

o 200g de racine d'anglique officinale


o 40g de cannelle
o 100 g de racine d'acore odorant
o 200g de myrrhe
o 100g d'absinthe
o 12l d'alcool 86%bv
o 3l d'eau
3) Chartreuse (du site
http://jg.graessel.free.fr/Liqueur/Chartreu.htm)
o 225mg de clous de girofle
o 15mg d'anis toil
o 1,025g d'anis
o 57mg d'hysope
o 225mg de safran
o 225mg de cannelle
o 4.025g de coriandre
o 1,042g de graines d'anglique officinale
o 57mg de mlisse
Laisser macrer 2 semaines dans un litre d'alcool
(90%bv). Ajouter un sirop de sucre fait avec 875g de
sucre
et
1
litre
d'eau.
Alchermes :

~ 45 ~

Recette de cuisine quelquefois appele par les Italiens


liqueur Alchermes (prononcer "alkermes"). La
liqueur vient d'Italie depuis l'Espagne et est
probablement arabe l'origine. Elle est rouge vif de la
couleur de la cochenille. La cochenille est un
coloptre (cocciniglia) nomm alquermes en
espagnol, qui vient de l'arabe quirmiz qui signifie
carlate. En Italie, ce sont les moines de Florence qui
font cet elixir. Voici une recette depuis un site italien :
o 500 ml d'alcool (90%bv)
o 500 g de sucre
o 1/2 bton de vanille
o 15 g de cannelle
o 10 g de coriandre
o 2 clous de girofle
o 5 g de sommits fleuries d'anis (Vous pouvez
faire pousser votre propre anis dans un pot)
o 10 g de cardamome
o 10 g de cochenille (on peut remplacer avec le
colorant de cochenille)
o 100 ml d'eau de rose
o De l'eau - la quantit n'est pas indique, 1 litre
donnerait une liqueur une concentration
normale.
Piler herbes et pices et faire macrer 2 semaines
dans l'alcool dilu avec un verre d'eau. Ajouter le sirop
de sucre. Laisser encore 2 jours. Filtrer, ajouter l'eau
de rose.
Camomille

~ 46 ~

C'est en regardant un site espagnol de boisson que j'ai


not la Manzanilla Xoriguer une liqueur de
camomille , manzanilla tant le mot espagnol pour la
camomille. Les fleurs sont employes comme plantes,
et puisque la camomille a des proprits mdicinales,
j'ai trouv une recette franaise de liqueur de
camomille, et une recette franaise et italienne pour
un vin aromatis la camomille pour ceux qui
voudraient employer la camomille autrement qu'en
infusion :
Liqueur de camomille
o 50g de fleurs de camomille sches
o 1 litre d'alcool 90%bv
o 800 g de sucre
o 1 litre d'eau
Laisser macrer les fleurs dans l'alcool pendant 2
semaines. Filtrer et ajouter le sirop de sucre. Laisser
vieillir 3 mois.
Vin de camomille
o 1 litre de vin blanc sec
o 40 fleurs de camomille
o 40 morceaux de sucre
o 1 petit rhum de verre
o 1/2 gousse de vanille
Faire macrer 12 jours. Filtrer et mettre en bouteille
Vin de camomille (site italien)
~ 47 ~

o 1 litre de vin blanc doux


o 60 g fleurs de camomille sches
o 4 cuillres soupe de miel
o 20 g de feuilles d'oranger
Chauffer 1/2 l de vin de et dissoudre le miel. Faire
infuser les plantes pendant 30 minutes. Enlever les
feuilles d'oranger, ajouter le reste du vin et laisser
macrer pendant 7 jours. Filtrer et mettre en bouteille.
Il n'y a aucune raison pour ne pas pouvoir remplacer le
vin par de l'alcool.

o0o

~ 48 ~

Making Liquers

** Absinthe **
1 pint Vodka
2t crumbled wormwood
2t crumbled anise seed
1/2 t fennel seed
4 cardamom pods
1/2 t ground corriander
2 t chopped angelica root
Steep wormwood in vodka for 48 hours. Remove, add the
rest & steep for 1 week. Age.

** Absinthe - Commercial Recipe **


Scientific American, June 1989.
recipe for the preparation of
distillation:

It gives a commercial
absinthe using steam

2.5 kg dried wormwood


5 kg anise
5 kg fennel
95 l ethanol, 85%
Mix above ingredients and steep 12 hours. Then add
l water
Heat, and collect 95 l of distillate. Set aside 55 l,

45

To the other 40 l of distillate, add


1 kg Roman wormwood }
1 kg hyssop
}all dried, finely divided
0.5 kg lemon balm
}
Extract the above (with heat), and siphon off liquor, filter,
and
~ 49 ~

recombine with remaining 55 l. Dilute the result to yield


74% ethanol - about 100 l.
Thus this liqueur is made with part distilled and part doubly
distilled
extract of wormwood. A much more powerful dose than a
simple infusion.

** Absinthe 2 **
1 c Vodka
1 t crumbled wormwood
2 T peppermint leaves, dried+chopped
1 3/4x2" lemon peel
1/3-1/2 c sugar syrup
48 hour steep for wormwood, 8 day steep for the rest, add
syrup, age.

** Absinthe:
1 bottle vodka
50 g sugar
1 vial pure anise extract
1 small handful chopped licorice root
1 twig wormwood
Mix together and let sit a few days. Strain through a coffee
filter. To serve mix 1 part absinthe to 4 parts water, add ice,
enjoy.

** Amaretto Liqueur
1 cup granulated sugar
3/4 cup water
coloring
2 dried apricot halves

1 cup brandy
3 drops yellow food
6 drops red food coloring
~ 50 ~

1 Tbsp. almond extract


coloring
1/2 cup pure grain alcohol and
1/2 cup water

2 drops blue food


1/2 tsp. glycerine

Combine sugar and 3/4 cup water in a small saucepan.


Bring to a boil, stirring constantly. Reduce heat and simmer
until all sugar is
dissolved. Remove from heat and cool.
In an aging container, combine apricot halves, almond
extract, grain alcohol with 1/2 cup water, and brandy. Stir
in cooled sugar syrup mixture. Cap and let age for 2 days.
Remove apricot halves. (Save apricot halves, can be used
for cooking). Add food coloring and glycerine. Stir, recap
and continue aging for 1 to 2 months.
Re-bottle as desired. Liqueur is ready to serve but will
continue to
improve with additional aging.
Variation: For a more prominant 'bitter almond' flavor, add
4 apricot nuts,** split in half, to basic mixture. Leave in for
2 days to 2 weeks depending upon depth of flavor desired.
Remove and discard apricot nuts. Continue as directed.
**Note: Apricot 'nuts' come from within the apricot pit. You
may split pits yourself or obtain them dried at a health food
store.

** Angelica Liqueur
3 Tbsp. dried chopped angelica root
1 Tbsp. chopped almonds
1 allspice berry, cracked
1 one-inch piece of cinnamon stick, broken
3-6 anise or fennel seeds, crushed
1/8 tsp. powdered coriander seed
1 Tbsp. chopped fresh marjoram leaves or 1 tsp. dried
1.5 cups vodka
~ 51 ~

1/2 cup granulated sugar


1/4 cup water
1 drop each yellow and green food color,(optional)
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.
**Microwave Directions: This step may be done in the
microwave oven using a glass bowl. Microwave on HIGH for
1 to 1.5 minutes, stirring every 30 seconds.

** Caribbean Orange Liqueur


Makes 1 quart
3 large oranges
3 cups vodka
1 1/3 cups superfine granulated sugar
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.
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.
~ 52 ~

** Cherry Bomb
Take a jar of maraschino cheeries. Drain off the sickly red
syrup.
Replace it with Clear Spring / Everclear / Any-other-grain /
Bacardi 151(for those without grain) / Vodka (for wimps).
You will notice a cloudiness as the alcohol strips some
coloring from the cherries (good solvent, eh?). When the
cloudiness is gone, it means the cherries have reabsorbed
the coloring, and incidentally a good bit of 90% EtOH. Pop
one in the mouth and chew. Also can be used to efficiently
spike a drink.

** Coffee Liqueur
10 T. instant coffee
2 1/2 C. sugar
2 1/2 C. water

4 T. vanilla extract
1 quart vodka

Combine coffee, sugar and water. Simmer 1 hour and let


cool. Add
vanilla and vodka. Age in sealed jar 2 to 3 weeks.

** COFFEE LIQUEUR
>From "COFFEE: A Guide to Brewing and Enjoying"
by Kennith Davids
1
1
1
1
1
1

part water
part finely ground coffee
part brown sugar
part 90 or 100 proof vodka
inch fresh vanilla bean per cup ground coffee
tsp glycerin per cup ground coffee [optional]

Use a filter cone or pot to make the coffee. Slit the vanilla
~ 53 ~

bean and
add it to the water: bring the water just to boiling and
simmer for 15 minutes, covered. Remove the vanilla bean
and reserve. Pour the hot water over the coffee slowly,
making sure to wet all the grounds. Pour the resulting
concentrated coffee through the grounds a second time.
Immediately dissolve the sugar in the hot concentrate. Add
the vodka and the reserved vanilla bean, and refrigerate in
a sterilized , stoppered bottle for a few days. Taste: when
you can begin to distinguish the vanilla flavor, discard the
vanilla bean and store the liqueur in a second bottle, or
pour and serve. If you're impatient, substitute vanilla
extract for the bean. Add 2 or 3 drops per cup of vodka any
time after you've brewed the coffee. If you want your
liqueur to have the very heavy body of the commercial
product, add the glycerine before refrigerating. Variations:
Substitute light rum for the vodka, or add a dash of tequila
to every cup of rum or vodka.
The simple addition of chocolate turns coffee liqueur into
Mocha Liqueur.
Thoroughly mix one part hot water and one part
unsweetened cocoa powder.
Add 1/2 tablespoon of this mixture to every cup of the
finished coffee liqueur, and mix thoroughly.
[1] Styles of coffee liqueurs differ. Before making your own,
I suggest you determine which style you prefer: Kahlua, for
example, is heavy-bodied and based on a dark-roast coffee;
others, like Tia Maria or liqueurs based on Kona coffee, use
a lighter roast. If you prefer Kahlua, use a dark-roasted
coffee and go a little heavier on the vanilla and (if you use
it) glycerin; if you prefer one of the liqueurs based on a
lighter roast, use a medium-roast, acidy coffee, like a Costa
Rican or Colombian, and go a little lighter on the vanilla and
glycerin.

** Coffee-Vodka (Kahlua)
2 cups water
~ 54 ~

2 cups white sugar


1/2 cup dry instant coffee
1/2 chopped vanilla bean (I use vanilla extract about 1 to 2
t.)
1 1/2 cups vodka
caramel coloring (optional)
Boil water and sugar until dissolved. Turn off heat. Slowly
add dry
instant coffee and continue stirring. Add a chopped vanilla
bean to the vodka, then combine the cooled sugar syrup
and coffee solution with the vodka. Cover tightly and
shake vigorously each day for 3 weeks. Strain and filter.
Yield: about 4 cups
Its also best to let the sugar mixture cool completely so the
vodka won't evaporate when its added. I've never added
the caramel coloring. You really don't need it.
If you like a smoother feel to the liqueur you can add about
1 teaspoon of glycerine to the finished product.

** Cranberry Cordial
1 lb (1/2 kg) cranberries, coarsely chopped
3 cups (3/4 liter) sugar
2 cups (1/2 liter) light rum
Place the chopped cranberries in a 2-quart (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. Strain the cordial
into bottles and seal with corks.

** Cream Cordial
1 (14 oz.) can Eagle Brand Sweetened Milk
1 1/4 C. liqueur (almond, coffee, orange or
mint)
~ 55 ~

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.)

** CREAMY RUM LIQUEUR


400ml can condensed milk
300ml cream
300ml milk
up to 3/4cup rum(preferably Bundy-rum)I use between
1/2 to 3/4
2 tablespoons chocolate sauce
2 teaspoons instant coffee dissolved in,
2 teaspoons boiled water
Mix all ingredient's slowly in a blender. Serve chilled.
Keeps, sealed in the fridge, for 2 weeks.

** Creme de Menthe
Makes 1/2 gallon
8 cups sugar
1 oz. pure peppermint
extract
6 cups water
1 Tbl. green food coloring
1 pint grain alcohol (188 proof)
Bring sugar and water to a boil and simmer for 10 minutes.
Cool. Add the remaining ingredients and stir. Cover and let
ripen for 1 month.

** Daiquiri Liqueur
~ 56 ~

Makes 1 quart
4 limes
3 cups light rum
1 1/2 cups superfine granulated 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.

** Eau d'absinthe
In a mortar bruise:
1 oz. cinnamon bark.
1/4 oz. Angelica root.
4 oz. juniper berries.

33 oz. wormwood
24 oz. refined sugar

Place the above ingredients in an earthen jar and pour in:


4 oz. flower water.
2 1/2 gallons spirits (10 U.P.) (UP-above proof-10UP110proof)
(brandy works)
Set aside for 30 days, stirring well every day. Press; filter;
bottle.

** Fresh Mint Liqueur


1 1/4 cup fresh mint leaves, slightly packed
~ 57 ~

3
2
1
1
8
2

cups vodka
cups granulated sugar
cup water
tsp. glycerine
drops green food coloring (optional)
drops blue food coloring (optional)

Wash leaves in cold water several times. Shake or pat dry


gently. Snip each leaf in half or thirds. Discard stems.
measure cut mint leaves, packing lightly.
Combine mint leaves and vodka in aging container.
and let stand in a
cool place for 2 weeks, shaking occasionally.

Cap

After initial aging, strain leaves from liqueur; discard leaves.


In a sucepan, combine sugar and water. Bring to a boil,
stirring
constantly. Let cool. Add cooled syrup to liqueur base,
stirring to
combine. Add glycerine and food color; pour into aging
container for secondary aging of 1-3 more months.
A real good aging container is 1/2 gallon canning jars. If
you want more of this get the book " Classic Liqueurs; The
Art of Making and Cooking with Liqueurs " by Cheryl Long
and Heather Kibbey.

** Fruit Liqueur - Berry **


(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 ;-)
~ 58 ~

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
rack#3, rack#4,
etc) until only a very
have been
told that with cherries
little
bit of cherry skin is
sweeter and
sweeter.

layering with sugar step (getting


small amount of juice is released. I
this can be kept up until only a tiny
surrounding the pit. Each rack is

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
~ 59 ~

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.
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, 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.

** Fruit Liqueur Citrus


- Find a glass container with an opening large enough to
comfortable accept a medium size orange. the small the
~ 60 ~

container the better.


- Invert a glass shot glass and center in the bottom of the
container.
- Pour a cup of Everclear into the container without wetting
the shot glass top.
Place a fresh orange on top of the shot glass. The orange
should have a moderately thick skin, but not excessive.
- A ground glass top is ideal, if not, a closely fitting plate
will do to cover the brue.
_ Check daily as the orange "sweats" its oils. It will slow
after
three or four days (a week is OK but not necessary). DO
NOT OPEN AT ANY TIME till done.
- Remove orange and shot glass and pour in a cup of bar
syrup.
Theres no majic here, find your own sweetness level, this
is
just for openners.
- Pour into a regular bottle and stopper tightly (after you've
tasted it, clear, crisp, intence, pure, WOW, no more of
those
orange liqueurs again).
This stuff is fragile so plan on using it soon and don't make
more
than you can use, one week is fine, after two it very
drinkable
but the flavor is noticably less. And, it will get cloudy with
no appearent affect.
Yes any citris will work (never tried a grapefruit), we even
put
two dozen mint leaves on a thread and hung over. The
leaves turned
black and crumbly, but the taste; sheer POWER.

~ 61 ~

** Galliano
Makes 4 1/2 cups
2 cups distilled water
1 cup white corn syrup
1/2 cup sugar
2 or 3 drops yellow food coloring
1 1/2 cups grain alcohol (188 proof)
6 drops anise extract
2 teaspoons vanilla extract
Boil water, corn syrup and sugar for 5 minutes. Add the
remaining
ingredients and stir. Cover and let stand 1 month.

** Grand Orange-Cognac Liqueur **


1/3 cup orange zest*
1/2 cup granulated sugar
2 cups cognac or French brandy
1/2 tsp glycerine
Place zest and sugar in a small bowl. Mash and mix
together with the back of a wooden spoon or a pestle.
Continue mashing until sugar is absorbed into the orange
zest and is no longer distinct. Place into aging container.
Add cognac. Stir, cap and let age in a cool dark place 2 to 3
months, shaking monthly.
After initial aging, pour through fine mesh strainer placed
over medium bowl.
Rinse out aging container.
Pour
glycerine into aging container and place cloth bag inside
strainer. Pour liqueur through cloth bag.
Stir with a wooden spoon to combine. Cap and age 3 more
months before serving.
Note:
----Grand Marnier is a classic orange liqueur to be savored.
While ordinary brandy can be used, we recommend a good
cognac or French brandy for best flavor. Ready in 5 to 6
~ 62 ~

months. Makes about 1 pint.


* Authentic Grand Marnier uses bitter Haitian oranges to
produce its classic taste. You may use any type of orange
peel you wish; however, a bitter type, such as Seville, is
preferred for authenticity.

** 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.)

** HONEY LIQUOR (rather strong)


The strong variant is also called "Baerenfang" (bear catch),
because it is said that two or so hundred years ago bears
were caught in the
forests of Northern Europe by putting out pans of that brew,
and when they (the bears, not their hunters) got drunkily
asleep they could be caught without danger.
500g pure bee's honey
1/4l water
3/8l spirit of wine (alcohol)
Dissolve honey in hot water. The water should not be hotter
than 45 degrees Celsius (113 degrees Fahrenheit).
Let the mixture cool down, then add spirit of wine.
~ 63 ~

Suggestion: Exchange spirit of wine with spirits like whisky,


brandy or a similar strong liquor, then you'll get a lighter
liquor.

** Irish Cream
1
1
1
3
1

C scotch wiskey
1/4 C half and half
can sweetened condensed milk
drops coconut flavoring
T chocolate syrup

Mix scotch and milk. Add 1/2 and 1/2. Add rest.

** Irish Cream - Bailey's


In a blender combine the following:
1 pint whipping cream
1-1/2 teaspoons vanilla
1-3/4 cups Brandy
2 Tablespoons chocolate syrup
3 eggs
1-14oz. can of Sweetened Condensed Milk (not
evaporated)
Blend on lowest setting until frothy or well blended.

** Irish Cream - Bailey's


3 eggs
1 teaspoon coconut essence
1and1/2 tablespoons choc. ice-cream topping
1 cup of whiskey (more if desired)
1/2 teaspoon coffee powder
~ 64 ~

Blend all ingredients in ablender for no longer than 2mins.


Pour over ice and enjoy straight away.

** Irish Cream - Bailey's


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 :-).

** Irish Cream Liqueur


1 can (14 oz) SWEETENED condensed milk
1-3/4 C Irish whiskey
4 eggs (Fresh, Grade A)
1 C cream
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.

** Irish Cream Liqueur


2 eggs
1 1/3 cups evaporated milk
~ 65 ~

1/2 tsp. chocolate syurp


1 Tbsp. pure vanilla extract
1/3 tsp. lemon extract
1/4 tsp. instant coffee
1/4 cup granulated sugar
1 3/4 cups Irish whiskey
Place all ingredients in a blender; blend well. Bottle and let
mellow in refrigerator at least one week befor serving. this
has been found to be best after 1-2 weeks. Store in
refrigerator. Liqueur at room
temperature by removing form refrigerator 1-2 hours before
serving.

** 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.

** Kahlua
1 qt. water
3 c. sugar
4 Tbsp. instant coffee
Bring to boil. Reduce heat and simmer 1 hour. let cool and
1 Tbsp.
~ 66 ~

Vanilla and either a pint or fifth of Vodka. Drink and Enjoy!!

** Kahlua
4
4
2
1
1

cups water
cups sugar
oz good instant coffee
vanilla bean
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.

** Kahlua #1
4
5
2
1
1

C water
t instant coffee
1/2 C sugar
1/2 C vodka
T chocolate syrup

Boil water. Add cofee. Add sugar. Simmer, 20 min. Remove


from heat, add chocolate. Alow to cool. Add vodka (or don't
cool if you want some of the alcohol to boil off).
-------------------------------------------------------------------------

** Kahlua #2
Mix 3 cups of sugar with one cup of water over medium
heat until sugar is completely in solution. Do not boil or
scorch the sugar. Add 1 cup
high-quality instant coffee. Mix into one quart vodka, add 1
vanilla
~ 67 ~

bean, seal and let sit for three weeks. Discard the vanilla
bean and
enjoy. This recipe has a stronger coffee and alcohol flavor.
-------------------------------------------------------------------------

** Kahlua #3
3 cups sugar
3 cups water
12 t really good instant coffee
2 T good fresh coarsely ground coffee
3 cups good Vodka
1 cup any Brandy
6 t vanilla extract
Mix first 4 ingredients and simmer them for 1.5-2 hours
with occasional stirring. Cool. Add the rest of the stuff.
Filter and pour into dark bottles. I use a metal mesh to
keep out the coffee grounds. Keep the bottles in a cool,
dark place for 3 months. Shake every day.
-------------------------------------------------------------------------

** Kaluha
15 12oz bottles with tops (cork is prefered with liquor
bottles)
8 oz of strong INSTANT coffee
8 cups of sugar
8 Tablespoons of Vanilla Powder
12 cups of boiling water
1/2 gallon brandy (you don't have to use expensive
stuff)
Make sure the bottles are clean. Mix the coffee, sugar,
vanilla
poweder in the largest bowl you have (I mean the largest,
since this
makes a great amount). Add the boiling water and make
sure all of
the ingredients are blended well.
Let cool to room
tempature and
then add the brandy (make sure that you give it time to
cool so you
~ 68 ~

don't cook down the brandy). Get a funnel and bottle your
Kaluha
immediately. Let stand for a couple of days. Enjoy!!!!
-------------------------------------------------------------------------

** Kvas
I got this recipe from a book called 'dinerparty a la
perestrojka'. I
tried it once, it tasted terrible, but that was probably due to
the fact
that the rye-bread was almost burned.
500 gr. Rye-bread
8 l water
25 gr yeast (the book mentions yeast to make bread)
225 gr sugar
4 spoons of luke warm water
1 lemon
2 spoons of raisins
2 branches of peppermint
1. Put the slices of rye-bread in the oven (200 degrees
Celsius) for
about 45 mins, until they're dried.
2. Boil the 8 liters of water. Crumble the dried rye-bread,
put it in
the boiling water for about 5 mins.
3. Let it the water, and rye-bread rest for 4 hours, covered
with a
tea-cloth.
4. Crumble the yeast, 15 mins before the 4 hours are over.
Mix the
crumbled yeast with some sugar and the luke warm
water. Let it rest for 15 mins.
5.
Filter the water-rye-bread mix in a kitchensieve.
Carefully extract all water from the rye- bread.
6.

Wash, and peel the lemon.


~ 69 ~

Add the lemon-peel, the

sugar, the yeast and the pepermint. Stirr the solution, and
let it rest (covered) for 8 hours.
7. Sieve the solution (tea-cloth).
8. Bottle it.
9. Put some raisins, a bit of lemon-peel, and a fresh leaf of
peppermin in every bottle, close the bottles, and keep them
in a cool place.
10. Ready when the raisins start floating.
11. Sieve the stuff one more time in a tea-cloth.
12. Put the Kvas in the fridge 4 hours before drinking.
-------------------------------------------------------------------------

** Mead **
3 lbs
honey (lighter the better)
1
lemon
1
orange
1/2 oz
citric acid,
2-3 drops Tannin or 1/16th oz yeast
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 minutes
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
fermentation 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)
~ 70 ~

5. After the mixture stops bubbling (approx 3-5 days)


siphon into
sterilized container add one Campden tablet and close the
container with air lock.
6.
Let stand until clear then siphon into sterilized
bottles,add 1
teaspoon of sugar per 750 ml 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 750 ml bottle
of wine Sorry to mix measurements but we use metric and
u guys use imperial,in aus the large beer bottles are 750 ml
standard so everything is in proportion to the 750 bottle.
-------------------------------------------------------------------------

** Medd (Met, Honey Wine) **


2.3 l (4 pints) honey
9 l (2 gallons) water
4
lemons
30 g (1 oz) cloves
900 g (2 lb) white sugar
piece of ginger (scoured)
60 g (2 oz) yeast
small piece of bread
Spread the yeast on a piece of bread. Boil the water, honey
and sugar.
Stand in an earthenware pot. Skim off anyscum. Add
lemon juice, cloves and ginger. Leave to cool. When just
warm, float the bread and yeast on the top. Cover with a
clean cloth. Leave for about 6-8 days.
Strain and bottle. Corks should be loose to start with.
Leave for at
least 5-6 months.
-------------------------------------------------------------------------

** Mexican Coffee Liqueur


~ 71 ~

2 cups water
1/4 cup + 2 tsp. instant coffee granuales( the best you
can find )
3 1/2 cups granulated sugar
1 vanilla bean, split
2 3/4 cups vodka
3/4 cup brandy
1/4 tsp chocolate extract
1 drop red food coloring
Heat water in medium saucepan. when hot add coffee and
stir until
dissolved. Add sugar and vanilla bean, stirring well to
combine. Bring
to boil, stirring constantly. Imediately reduce heat so that a
very low
boil is maintained for one minute. Remove from heat and
cool to
lukewarm.
Pour vodka and brandy into aging container. Add the
cooled coffee
mixture and the chocolate extract. Stir well. Cap and let
age in a cool
dark place for 3 weeks.
After initial aging, strain liqueur through a cloth-lined wiremesh
strainer over a large bowl. Repeat until desired clairity is
reached.
Stir in food coloring. Bottle, cap and let age an additional
1-3 months.
-------------------------------------------------------------------------

** Pineapple Liqueur (20 vol.) **


400 g pineapple (1 can)
100 g sugar
1/8 l rum blend (80 vol.)\\[1ex]
~ 72 ~

1/8 l vodka (40 vol.)


a little lemon juice
pineapple juice
Crush pineapple pieces *very* finely. Put together with the
pineapple
juice in a pan, add the sugar. Leave to stand over night.
Drain syrup and strain pineapple pieces through a cheese
cloth or in a
food processor.
Mix juice with rum and vodka, add lemon juice to taste.
Pour in a 0.7 l
bottle and fill to the brim with pineapple juice or water.
Leave at least one week.
-------------------------------------------------------------------------

** Plum Liqueur
2 lbs. plums
2 cups granulated sugar
2 cups vodka
1/2 cup brandy
Wash plums and pat dry. Cut plums in half or smaller; pit.
Place plums
in aging container. Pour sugar over plums, stir. Add vodka
and brandy
stirring to partly disolve sugar. Cap container and place in
a cool,
dark place for 2 months, stir occasionally.
Place a strainer over large bowl and strain liqueur. Press
liquid from
plums with the back of a wooden spoon. Discard plum
pulp. Re-strain
liqueur through cloth until clear. Bottle as desired. Ready
for
drinking or cooking but best if aged another month.
-------------------------------------------------------------------------

** Scottish Highland Liqueur


~ 73 ~

-Taken from 'Classic Liqueurs' by Cheryl Long and Heather


Kibbey
1 fifth Johnny Walker Black Label Scotch *
1 1/2 cups mild honey
2 tsp. dried, chopped angelica root **
1/4 tsp fennel seeds, crushed
2 2" strips lemon zest
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.
* Highly recommended by the authors.
** May be very difficult to find, I'm still looking. The health
food
store owner that I asked told me that I could try Britain.
-------------------------------------------------------------------------

** Sweet/Sour Mix **
6 oz
tequila
1.5 oz Triple Sec
Sour mix:
--------1.5 oz sugar
4.5 oz water
2 oz
fresh squeezed lime juice
~ 74 ~

lime zest (grated lime peel)


Let sour mix sit in fridge 1 hour to several days. Combine
with tequila
and Triple Sec, shake over ice, strain, and serve.
Note:
----Use good tequila (i.e., Comemorativo or 1800 if you only
have access to
Sauza and Cuervo); the Triple Sec doesn't matter much.
-------------------------------------------------------------------------

** Tia-Maria
1 cup of water
3/4 to 1 cup of brown sugar
4 taespoons coffee powder
Boil for 10 mins and let cool.
Add 1 cup of Bundy Rum
4 teaspoons vanilla essence
Put in clean bottle(s) and leave for 1 week before using.
-------------------------------------------------------------------------

** 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.
~ 75 ~

-------------------------------------------------------------------------

** Vanilla Liqueur **

3 pods
vanilla
500-600 ml clear brandy or vodka
ca. 1 cup sugar-candy (or to taste)
Cut vanilla pods first lengthwise, then in 1/2 inch pieces.
Put in a
bottle, add brandy and sugar, and shake *very* well until
the sugar has dissolved.
Now leave the mixture about 1 month so that the vanilla
flavour has time to develop properly. After one month you
can strain the liqueur so that the vanilla particles are
removed.
The vanilla liqueur keeps a very long time (I made it one
year ago and it's still okay).
To serve you have two possibilities: either use the liqueur as
it comes out of the bottle, or mix with half'n'half or
whipping cream. The latter doesn't keep too long though, it
should be used in the next days (or right now). You can
also pour a small amount of the liqueur in a glass of milk as
a kind of alcoholic vanilla milk.

CLASSICS

Homemade Benedictine (Killmister) Recipe


Benedictine by John Killmister
Benedictine is regarded as one of the world's classic
liqueurs. It's recipe is supposed to be a closely guarded
~ 76 ~

secret of the Benedictine Monks. The following recipe was


unearthed from an ancient book of pharmaceutical
formulae from England.
Benedictine Essence
Cardamom seeds, myrrh, & mace, of each 15 gr.
Galangal root, ginger, & orange peel, of each 2.5 dr.
Extract of aloes 1 dr.
Alcohol (90%) 6 oz.
Water 2.5 oz.
Macerate for a week, press, & filter. To the filtrate addCaramel 10 dr.
Spirit of nitrous ether 8 oz.
Solution of ammonia 15 minim
Vanillin sugar 15 gr.
Liquorice juice 5 dr.
Acetic ether 1 oz.
Coumarin 1.5 gr.
Oils of lemon & bitter orange, of each 1 dr.
Oil of anise 15 drops
Oil of bitter almond 12 drops
Oil of sassafras 7 drops
Oil of hyssop 4 drops
Oils of hops & cardamom, of each 2 drops
Oil of galangal 0.5 dr.
Oil of wormwood 40 drops
Oils of ginger & cascarilla, of each 15 drops
Oil of millefoil 10 drops
Oil of angelica 6 drops
Oils of juniper & rosemary, of each 1 drop
Bring up the volume to 17.5 oz. by the addition of alcohol
(90%). The essence should be matured for 2 years before
being used for the following:Liqueur
Benedictine essence 1 oz.
Alcohol (90%) 24 oz.
~ 77 ~

Sugar 22 oz.
Water 20 oz.
Dissolve the sugar in the water, & to the syrup add the
essence, previously mixed with the spirit.
Conversions.
1
1
1
1

oz. = 28.35 grams.


drachm = 3.88 grams.
grain = .065 grams.
minim = .059 c.c.

Goldwasser

Goldwasser was first produced in 1598 in the Prussian


port of Danzig (now Polish Gdansk). It contains infusions of
botanicals with flakes of real gold, which makes it a unique
liqueur. "Goldwasser or Danziger Goldwasser to give it its
archetypal name, recalls the great Catalan physician
Arnaldo de Villanova who, in the 13 th century, is reputed to
have cured the Pope of a dangerous illness by giving him an
elixir containing specks of gold." (Spirits & Liqueurs
Cookbook) There was for a time a silver version Silberwasser. Liqueur d'Or or Eau d'Or was a now extinct
French version. A Danziger Goldwasser is made in Germany,
while the Polish Distillery Polmos makes a Goldwasser (Zlota
Woda) not in Gdansk, but in Poznan, from esential oils
according to the label. There is a Swiss version containing
gold flakes but which has a strong cinnamon character,
which does not resemble the Polish or German versions. For
those who want to make an impression as a 'Goldfinger' or
~ 78 ~

want to cure a dangerous illness, gold flakes can still be


obtained. Here are the Polish and French versions. Note that
the Polish version relies only on maceration, as a double
home distillation is illegal.

Goldwasser - zlota woda


Ingredients for 1 litre of liqueur.
35 ml 'Goldwasser Essence'
450 g sugar
25 ml cognac
430 ml alcohol 95%bv
60 g water
'Goldwasser Essence'
5 g star anise
2 g cinnamon
3 g nutmeg
1 g cloves
1 g cardamon
4 g coriander
4 g melissa
4 g peppermint
1 g rosemary
6 g lemon peel
8 g orange peel
500 ml alcohol 55%bv
~ 79 ~

Dilute 300 ml 95%bv alcohol with 210 ml water,


making 500 ml alcohol 55%bv. Place botanicals in a jar, add
alcohol and macerate for 2-3 weeeks. Strain and keep in a
warm place. Add sugar dissolved in the water, to Essence.
Add cognac and alcohol 95%bv. Add water to make 1 litre
and leave for 4-6 months. Filter and add gold flakes.

Eau d'Or
60 g cinnamon (cassia)
60 g aniseed
50 g juniper
30 g nutmeg
30 g orris root
30 g rosemary flowers
20 g cardamon
20 g cloves
peel from 10 lemons
peel from 5 oranges
12 litres (3 U.S. gals) alcohol 85%bv
3 L water
Macerate.
Double distill.
Color lightly yellow with saffron.
Add gold flakes.
Perfume with orange blossom water.

~ 80 ~

Spiced Rum
Came across a Spiced Rum recipe that apparently is
better than Captain Morgan:

1) Cinnamon Spiced Rum


rum 750 ml
cinnamon 3 sticks
cloves 5
peppercorns 5
nutmeg 1/2 crushed
ginger fresh, size of tip of little finger
vanilla bean 12-25 mm
Infuse for several weeks

2) "Nannie" - rosemary spiced rum

Place a few sprigs of fresh rosemary in a bottle of rum.


Makes a great rum'n coke.

Captain Morgan Original Spiced Rum apparently contains


cinnamon, cloves and vanilla. Another combination found in
other spiced rums is cinnamon, nutmeg, vanilla. In the West
Indies the common flavoring spice added to rum is
cinnamon or rosemary.

Here is a recipe for a Spiced Rum (Ron con Especias)


~ 81 ~

3) Spiced Rum

rum 1 litre
cinnamon 3 sticks
cloves 6
nutmeg 1 whole crushed
pimento 4
star anise 3
aniseed pinch
vanilla bean 1

Make a slit in vanilla bean. Scrape pulp into a glass jar. Add
bean only and remaining ingredients and cover. Infuse for at
least 2 weeks. Strain and bottle.

Cinnamon and Nutmeg


The Italians have a 'Rosolio de cannella', the French have
a 'Liqueur de cannelle', a 'Firewater Cinnamon Schnapps' at
50%abv (made by the Dutch De Kuyper firm I think) is
available in the U.S. Schnapps are usually less sweet than
most liqueurs. Here is a recipe for the French version that I
got from a site that contains a vast number of recipes in
French (sorry, site no longer available):

Cinnamon Liqueur
10 sticks of cinnamon
~ 82 ~

500 ml rum
500 g sugar
500 ml water
Macerate cinnamon in the rum for 2 months
Strain and add sugar syrup (500g suar dissolved in 500
ml water)
Leave for 3 months before drinking.

Nutmeg () is a mild hallucinogenic drug, somewhat like


marijuana. Eating as few as two nutmegs can cause death.
('The Herb Book', John Lust, 1974) "Contraindications: May
cause temporary constipation and difficulty in urination.
Nutmeg oils increase fat deposits on liver. Safrole is
carcinogenic and toxic to liver. Beneficial as spice or in
small amounts, not recommended as hallucinogen."
Strounge, this explains why it "gets you sleep on cold
winters night."

Stolen from Basic Brewing: Introduction to Meads, Wines,


Beers, Cordials, and Exotics.

CINNAMON CORDIAL

12 stick cinnamon
1 qt vodka
1 and 1/3 cp sugar
2 tbsp honey

~ 83 ~

Place cinnamon sticks in container. Cover with vodka. Let


stand for 1 week. Strain into second container. Add sugar
and honey. Allow to clear.
A spice and honey flavored vodka called 'Krupnik' that I got
from a Polish cookbook:

Krupnik Litewski

300g honey (1 cup)


750ml vodka (40%abv)
1/4 piece vanilla bean
1/4 nutmeg
10g cinnamon
2 cloves
1 strip of lemon peel

Macerate and strain after 10 days

Honey Vodka

Preparing the essence : Combine all ingredients and


dissolve in the sprits as much as possible

3 grams of Cinnamon.
~ 84 ~

1 gram of cloves.
3 grams of ginger.
2 grams of nutmeg
4 grams of vanilla
150 mL of sprits, 60%.

INGREDIENTS: (for 1 litre of product)

0.5 kg of honey
0.5 Litres of sprits, 95%
5-10 mL of essence (see above)
4 mL of lemon juice.
200 mL of water, approx.

METHOD
In an enamel pot pour the water (200 mL) and bring to boil.
Add honey, the pot should be at least double the height of
the water as to prevent the honey from boiling over. For
prefect results, bring the honey to boil and boil for about a
dozen minutes, until all the froth is gone, then turn off the
heat. After the honey has slightly cooled, add lemon juice
and essence. Then slowly pour the sprits into the honey,
constantly stirring. Bottle the drink into large bottles and
leave for approx 3-6 months, until nice and transparent. As
the solution can not be easily filtered, the clear liquid
should be syphoned into another bottle, and only the
remaining drink filtered. The amount of essence added
depends on the samplers personal taste, for those who

~ 85 ~

prefer a strong root flavour upto 10 mL of essence may be


added.

Using Herbs

Caution. One must take care with herbs and spices natural does not mean it is not dangerous to predators like
humans. The plants are protecting themselves.

I believe in using natural herbs and spices rather than


commercial essences, which I agree are definitively more
convenient, but then buying a bottle of liquor from a store is
also more convenient.

Herbal liqueurs are made from a large number of herbs and


spices. In the 15th -19th centuries these liqueurs were used
for their medicinal properties. Most liqueurs contain
approximately 30% sugar which is best to use as a sugar
syrup - 1 lb (450 g) sugar, 1 cup (250 ml) water, 1/4 tsp
acid. Simmer for about 15 minutes.

The principal herbs and spices used for making liqueurs at


home:

Allspice berries (Pimenta Dioica Merr.)


~ 86 ~

Angelica root and seeds (Angelica Archangelica L.)


Anise seeds (Pimpinela Anisum L.)
Cardamon seeds (Elettaria Cardamomum Maton)
Cinnamon bark (Cinnamomum Zeylanicum Bl.)
Cloves flower buds (Eugenia Carophylata Thunb.)
Coriander seeds (Coriandrum Sativum L.)
Fennel seeds and tops (Foeniculum Vulgare Mill.)
Gentian root (Gentiana Lutea L.)
Hyssop leaves (Hyssopus Officinalis L.)
Juniper berries (Juniperus Communis L.)
Lemon Balm leaves (Melissa Officinalis L.)
Marjoram leaves (Origanum Majorana L.)
Oregano leaves (Origanum Vulgare L.)
Peppermint leaves (MenthaxPiperata L.)
Star anise seeds (Illicium Verum Hook)
Thyme leaves (Thymus Vulgaris L.)
Tumeric root (Curcuma Longa L.)
Vanilla seeds (Vanilla Planifolia Andr.)

Winemakers are taught that there are only four tastes:


sweet, sour, salt and bitter - all other tastes aresaid to be
aromas or smells. For vermouth one works also with 3
sensations: warmth, coolness and tingling. Vermouth is a
fortified wine flavored with herbs and spices. The most
common herbs and spices used are angelica, aloe juice,
~ 87 ~

cinnamon, cloves, coriander, gentian, hyssop,lemon balm,


marjoram, mace, orange peel (bitter & sweet), quinine,
sage and thyme, wormwood.

Some herbs have a definite pharmacological effect and


should be used with care - e.g. valerian root, St John's wort,
meadowsweet. If in doubt look it up on the Internet:

http://www.botanical.com/botanical/mgmh/mgmh.html
http://www-ang.kfunigraz.ac.at/~katzer/engl.html

A Russian site gives the following amounts of herbs and


spices (grams/litre, to be steeped for 2 weeks in
alcohol) to achieve various flavors. They can be combined,
but need to be reduced proportionally.
Herb/Spice

Quantity ( grams/litre)

Orange peel 50-100


Lemon peel

60-250

Bitter orange peel


Rosemary

2.5-50

0.5-1

Saffron 0.1-0.5
Star anise

3-20

Cinnamon

3-15

Vanilla

0.5-2

Bay leaves

0.5-2

Cardamon

4-20

Nutmeg 3-6
~ 88 ~

Pimento (allspice)
Ginger

1.5-12

Cloves

0.6-3

Black pepper

3-6

2-24

Aperitives and Digestives (bitters).

The aperitif serves to stimulate the appetite. e.g. vermouth


wines. Spirit based ones include the Italian Aperol (11%abv)
which is made from an infusion of rhubarb root, quinine,
gentian and bitter orange peel). Jagermeister is a well
known German after dinner drink based on various herbs.
They had their origin in medicines prepared by monks..
Honey/sugar, and spices were added to alleviate the
bitterness. Modern cough mixtures remind us of this
background.

Bitters
Amaro means bitter in Italian. It is a herbal infusion in
alcohol and amari (plural of amaro) are still popular in Italy
as digestives, or after dinner drinks. There are many brands
on the market. The bitter taste is imparted by wormwood,
gentian root, quinine, centaury, bitter orange peel, rhubarb,
hops, cascarilla, nettles. Aroma is provided by juniper,
anise, coriander, hyssop, fennel, cinnamon, cardamon,
nutmeg,
rosemary,
lavender,
caraway,
camomile,
peppermint, tumeric, vanilla, lemon balm, sage, marjoram,
oregano, angelica root, orris root, thyme, sweet calamus
root.
~ 89 ~

'Fernet Branca' produced in Milan since 1845, contains aloe,


bay leaves, wormwood, aniseed, bitter orange peel, basil,
cardamon, liquorice, nutmeg, peppermint and saffron. See
the 'Amaro alle erbe' recipe at
http://italianfood.miningco.com/library/rec/blr0484.htm

A recipe for a simple Amaro or Bitters:

5 leaves melissa (lemon balm)


5 leaves sage
10 leaves (not sprigs) rosemary
10 leaves wormwood
Flowering top of a European centaury plant (from herbal
shop)
15 juniper berries
5 cloves
12mm piece cinnamon
A piece of orris root (Florentine Iris)
A piece of calamus root ( Sweet Flag)
A piece of gentian root
2/3 cups water

The wormwood, centaury and gentian provide the


bitterness. Macerate herbs in alcohol for a 2 weeks, add
sugar syrup. Strain, pace in a bottle and allow to age.
~ 90 ~

Most recipes for herbal liqueurs have between 40-100 g of


herbs/litre of alcohol. I came across a French site with a
recipe that uses laurel tree berries rather than the leaves.

Recipe for 'Liqueur de Laurier' :

100 g laurel (bay tree) berries


4 g nutmeg
1 clove
1 litre alcohol (50%bv)
750 g sugar
500 ml water

Marialuisa's Liqueur
100 verbena leaves
1 lemon (quartered)
600 g sugar
600 ml alcohol
500 ml water

Macerate verbena leaves and quartered lemon in alcohol.


Strain. Add sugar syrup.
~ 91 ~

Mint Liqueur

35 mint leaves
peel of 1 lemon
300 g sugar
300 ml water
300 ml alcohol

Macerate mint leaves in alcohol for 4 weeks. Strain. Make a


sugar syrup, boiling together the lemon peel. Cool and add
to alcohol.

from 'Sicilian Home Cooking' by W & G Tornabee:

Bay Leaf Liqueur

2 cups (500ml) neutral spirit (40%bv)


2 cups water (500ml)
2 cups sugar
50 fresh bay laurel leaves
1 large cinnamon stick
zest from a large lemon

Steep for 2 weeks. Filter. Add sugar syrup. Bottle and age.
~ 92 ~

Wild Fennel

An Italian from Campania province told me that he uses


13 flowering tops of wild fennel per one litre of grappa.

A common liqueur in Italy is 'Liquore de Finocchietto


Selvatico' (30%abv) obtained by the maceration of the
tops of wild fennel (not seeds like aniseed based liqueurs)
with added sugar. It apparently has digestive properties.

Vermouth

Vemouth arose when an amaro was added to wine.


Proportions varied to suit individual tastes. The first
commercial success is credited to Antonio Carpano from
Turin who began selling a pre-blended formula in 1786 he
named 'Punt e mes' (one and a half). In 1813, Joseph Noilly
of Lyons, France created a French dry vermouth based on
delicate whites infused with wormwood and local plants.
'Vermouth' is the French term for the German
'wermut'(wormwood), the principal bittering agent. In
Europe vermouth is drunk as an aperitif or pre-dinner drink.
Dry vermouth is essential to add to your gin to make a
martini cocktail.

The most basic recipe I have seen is from a French site ~ 93 ~

1 handful of wormwood
1 litre red wine
1 glass neutral alcohol
1 glass of sugar
1 star anise

Macerate wormwood in the wine for 5 days, strain. Add


alcohol, sugar and star anise. Remove star anise after
several days.

A more complex recipe for vermouth is found at http://www.makewine.com/winemaking/methods/vermouth/

Came across a recipe for 20 litres of vermouth at 20%abv


which could be also made with a neutral spirit base or to
camouflage something less successful. Steep for a week.
Centaury, Gentian, Wormwood provide the bitterness.
Quinine bark, woodruff, yarrow, elecampane, tonka beans
are not readily available. Tonka beans have aromatic
coumarins but also contain high amounts of thujone.

Herb Quantity (grams/20L)


Wormwood 14
Oregano 7
Elecampagne 7
Blessed thistle 7
~ 94 ~

Lemon bslm leaf 7


Yarrow 3
Centaury 3
Gentian 3
Angelica root 1
Camomile 1
Tonka beans 7
Orange peel 3
Quinine bark 1
Saffron 1
Plus a total of 1g mix of Majoram, Rosemary, Sage,
Summer savory, Basil, Thyme.

From an Italian site (liquori fatti in casa) a recipe for


vermouth (which is quite unusual to find).

Vermouth:

1 litre white wine


150 g sugar
cinnamon
cloves
wormwood
sage
coriander
~ 95 ~

gentian root
peel from 2 oranges

Steep in the wine, a pinch each of the herbs and spices, for
3 days. Strain, add sugar, bottle. Consume after 15 days.
The wormwood and gentian proveid the bitterness, the
other herbs and spices are for flavor.

Highland Bitters

"In Scotland bitters were traditionally drunk before meals,


especially breakfast, 'for the purpose of strenthening the
stomache, and by that means invigorating the general
health'. Any kind of spirit could be used and sometimes
wine or ale.

1 and 3/4 oz (55 g) gentian root


1 oz (30 g) coriander seed
1/2 oz (15 g) bitter orange peel
1/4 oz (7 g) chamomile flowers
1/2 oz (15 g) cloves (whole)
1/2 oz (15 g) cinnamon stick
2 bottles whisky

Finely chop the gentian root and orange peel (free of


pith).Place in mortar with seeds, cloves, cinnamon and
~ 96 ~

chamomile flowers. Bruise all together, place in an


earthernware jar, pour in the whisky and make the jar airtight. Leave for ten days, then strain and bottle." ('A
Country Cup' W. Paterson, 1980)

Wilma Paterson who hails from Skye, also gives her recipe
for Heather Ale using heather (Erica cinerea; Erica tetralix,
Calluna vulgaris) instead of hops. She says that there are
records of heather being used as late as the 18th and 19th
centuries.

Heather Ale:

1 gallon (4.5 litres) heather tops


2 lb (1 kg) malt extract
1 and 1/2 lb (700 g) sugar
3 gals (13.5 l) water
1 oz (30 g) yeast

Cut the heather tops with scissors when in full bloom, but
not overblown, and boil them in 1 gal (4.5 l) of the water for
nearly an hour. Strain on to the malt extract and sugar
through a jelly bag and stir till dissolved. Add remaining
water and , when lukewarm, add the dried yeast.

'Aperol' from Italy is a low-alcohol aperitif made from


rhubarb, gentian, quinine, biter orange peel.

~ 97 ~

For
information
on
herbs
http://www.botanical.com

in

the

recipes

see:

With so many differing versions on the market, the home


distiller can experiment to produce equally valid ones.

For those who don't want to use sugar to sweeten their


liqueurs you can use stevia powder(from health food shops)
or fresh stevia leaves. A sugar syrup substitute can be
made by infusing 10 leaves of fresh stevia leaves in 200ml
of boiled water.

Grappa alla Stevia

1litre grappa
50 leaves of stevia

Macerate for 2 weeks

Spanish Herb Liqueur

2 and 1/4 cups dry anise liqueur (raki, ouzo)


2 and 1/4 cups sweet anise liqueur (anisette, sambuca
white)
3 sprigs thyme
3 sprigs rosemary
3 sprigs savory
~ 98 ~

1 sprig lemon verbena


6 sage laves
6 mint leaves
peel 1/2 orange
Macerate herbs and peel in dry and sweet liqueurs for 2
months. Strain and bottle. Put a couple sprigs of herbs in
the bottle.

Italian Herb Liqueur (Liquore di erbe)

200 ml alcohol 95%bv


500 ml water
400 g sugar
6 bay leaves
1 sprig of rosemary
10 mint leaves
10 camomile flowers
10 sweet basil leaves
10 lemon leaves
15 sage leaves
3 cloves
3 saffron filaments

Steep botanicals in alcohol for 20 days. Add sugar syrup.


Strain. Age for 4 weeks before consuming.
~ 99 ~

Many herbal liqueurs were originally monastic elixirs and


their recipes remain secret. Here is a recipe which claims to
be that for Trappistine which came from a French site. It
does give an indication of the herbs and spices that were
used, and could be used as a basis for your own
experimentation.

Trappistine (for 2.5 L at 35%abv)

10 g true wormwood
10 g cardamon
10 g angelica
30 g mint leaves
5 g myrrh
7.5 g melissa
5 g sweet flag (acorus calamus)
1 g cinnamon
0.5 g mace
1 g cloves
1 litre alcohol 85%bv
300 ml water
900 g sugar

~ 100 ~

Macerate and redistill. Add sugar, and saffron to color


yellow.

Persicot

is now extinct. Here is a recipe for 2 litres (36%abv) of the


clear liqueur.
90 g bitter almonds (you could use apricot kernels)
12 g lemon peel
4 g cassia bark
1 g nutmeg
1 g cloves
450 g sugar
930 ml water
850 ml alcohol (84%abv)
Macerate for several days and redistill

Krambambuli

is another exinct liqueur. Here is a recipe for 2 litres


(40%abv).
8 g roman chamomile
6 g fresh anise leaves
4 g sage
4 g marjoram
~ 101 ~

6 g cinnamon
6 g sweet flag
6 g gentian
4 g galangal
4 g lavender flowers
4 g cardamon
40 g sugar
831 ml water
944 ml alcohol (84%bv)
4 g orange peel
Macerate for several days and redistill. Color with orange
peel.

Benedictine

The monasteries of the Middle Ages had a proud alcoholic


reputation. Monastic orders still make wine, beer and
liqueurs, and their religious fervour has a commercial
streak. The most famous are Benedictine and Chartreuse.
Only Chartreuse is presently controlled by monks. The
secret formula for Benedictine, believed lost when the
Abbey of Fecamp in Normandy was destroyed in 1789
during the French Revolution, turned up in 1863 in the
house of Alexandre Le Grand. He modernised the elixir of 27
plants and spices and called it Benedictine. D.O.M. on the
label stands for 'Deo Optimo Maximo'(To God, most good,
most great). The recipe is said to contain angelica root,
arnica flowers, orange peel, thyme, cardamon, peppermint,
cassia, hyssop, cloves and cognac. There is a complex
~ 102 ~

Benedictine recipe from an old English pharmaceutical book


in - http://www.guntheranderson.com/liqueurs/benedict.htm
Others that I have seen certainly do not contain as many
herbs and spices.

Chartreuse

Chartreuse is still made under the control of Carthusian


monks near Grenoble in the French Alps. The formula for
this 'elixir de longue vie' or elixir for longetivity was give to
the Monastery of the Grand Chartreuse in the 17th century
by the Marechal d'Estrees. A total of 130 ingredients are in
the formula. They are macerated in alcohol and redistilled.
The original Elixir is 71%abv, Green is 55%abv and the
sweeter yellow 40%abv. Both of these have honey added
before being aged in casks for 8 years, although Chartreuse
VEP is kept longer. Personally I believe that macerating so
many herbs, and then redistilling produces a very complex
vodka, which when sweetened with honey produces a
liqueur - one which could be emulated by the home distiller
as a 'variation on a theme' (Pepsi is a valid variation of Coca
Cola although both arrived at their formula independently).
The roots of herbal liqueurs lie in Italian monasteries and
originally were herbal medicines. 'Centerbe' (100 herbs),
'amaro' (bitters), infused wines(vermouth) are still popular
in Italy. Strega (witch in Italian) which was invented in 1860
contains 70 botanicals which are macerated and redistilled.
Galliano contains 40 herbs and spices with anise and vanilla
quite prominent.
As an example, from a French site a Chartreuse type elixir is
given for "distestion difficulties and intestinal troubles."

1 litre alcohol (90%bv)


~ 103 ~

1 litre water
2 g star anise
1 g angelica root
1 g carraway seeds
10 g coriander seeds
1 g sage
0.5 g saffron
700 g honey

Crush seeds, steep for 1 week. Strain and add 1 litre of


water and honey. Leave for 24 hours. Strain again and
bottle.

For old liqueurs, including what purports to be Chartreuse ,


see:
http://lodace.com/. Its in French, but the ingredients repeat,
so you can get by with a good dictionary. There is a partial
gastronomic glossary at
http://ourworld.compuserve.com/homepages/vinnytt/fdicepi
c.htm

Found 4 more so-called "Chartreuse" recipes at a French


site
http://perso.wanadoo.fr/hugues.sauvage/tablerecette.html.
It would be more accurate to call them French Herbal
Liqueurs as they do not have anywhere near 130 herbs that
the original reputedly has. Those interested in herbal
infusions should find them useful.

~ 104 ~

Green 'Chartreuse' 1

5g chopped spinach leaves


45g myrrh
9g mace
60g hyssop
70g glace angelica
10g fresh angelica stems
50g fresh melissa leaves
50g mint
50g orange blossoms
1 litre alcohol (80%bv)
800g sugar

Macerate the spinach in 200ml of alcohol. Macerate the


other ingredients in alcohol, in a separate jar, for 2
weeks.Filter. Add sugar and spinach infusion. Age for 1
week. Bottle.

Green 'Chartreuse' 2

1g star anise
10g coriander
1g sage leaves
~ 105 ~

1g melissa leaves
1g mint leaves
1g angelica leaves
10g tansy
0.5g saffron
700g sugar
2 litres water
1 litre alcohol 90%bv

Crush coriander and star anise. Chop herbs (except tansy


and saffron) and macerate in alcohol for 18 hours. Add
tansy, saffron and macerate for an additional 6 hours. Add
sugar syrup (700g sugar in 2l water). Filter and bottle.

Yellow 'Chartreuse' 1

4.5g saffron
1.5g cinnmon
4g coriander
6g melissa
6g fresh hyssop stems and leaves
3g angelica
1 litre alcohol 90%bv
300g sugar

~ 106 ~

Crush coriander and cinnamon, then add saffron. Place all


the botanicals in a jar with lid. Macerate in alcohol for 2
weeeks. Filter. Add sugar. Age for several days. Bottle.

Yellow 'Chartreuse' 2

2g nutmeg
1g angelica root
2g star anise
1g fennel seeds
1g carraway seeds
1g cumin seeds
0.25g saffron threads
1litre neutral alcohol 70%bv
250ml water
1kg sugar

Place botanicals in a large glass jar with lid. Macerate


botanicals in alcohol for 3 days. Filter. Add sugar syrup (1kg
sugar in 250ml water). Age for 1 week. Bottle.

Here is another which relies just on steeping:

Grand Chartreuse
~ 107 ~

400ml alcohol 95% abv


300ml distilled water
250g sugar
10g lemon balm (melissa)
5g fresh hyssop
3g angelica root
1g coriander seed
0.5g cinnamon
0.5g mace
0.5g fennel seed
1 clove

Crush spices. Place botanicals in a glass container with lid


and macerate in alcohol for 2 weeks, agitating twice a day.
Add sugar syrup. Leave for several days. Filter and bottle.
Here I am with the recipe I found in an old book.

First the chartreuse-essence:


Peppermint-oil 3 parts
lemon-oil 4 parts
cassia-oil 2 parts
clove-oil 2 parts
mace-oil 3 parts
russian anis-oil 2 parts
angelica-oil 80 parts
~ 108 ~

bitter almond-oil 1 part


wormwood-oil 40 parts
neroli-oil 2 parts
cognac-oil 30 parts
alcohol 600 parts
To make the chartreuse:
alcohol 12.5 liter
chartreuse-essence 5 grams
sugar-syrup of 65% 4.5 liter
water 12.5 liter
This is all I got from the book. On a website, I read that
the green coloring was done with chlorofyl.

From 'The Complete Book of Spirits and Liqueurs' C.Ray,


1978. "These are the 3 monks who, at any one time, are
entrusted with the secret of the 130 herbs from which 5
concentrated extracts are derived; and in what proportion
they are blended to produce the very strong green
Chartreuse, the sweeter and less strong yellow, and the
highly concentrated elixir."

I have come to the conclusion that it is impossible to find


an authentic recipe for a herbal liqueur with so many
ingredients. A much better approach is to make your own
variation. The Chartreuse type blend their herbs so that
none predominates. Other liqueurs in this category are:
'La Senancole', similar to yellow Chartreuse.
'Aiguebelle', in a strong green and a sweeter yellow
version.
~ 109 ~

'Izarra', a Spanish green (stronger) and yellow (sweeter)


liqueur.
'Etaller', a German green and yellow liqueur.

Here are 3 French 'recipes' supposedly for Charteuse but


which do not have 130 botanicals, and so are really just a
herbal variation:

1) White Chartreuse (use herbal coloring to get


green and yellow) recipe for 10 litres - redistillation
required.
50g wormwood
10g aloe vera
50g angelica seeds
12g angelica root
6g arnica flowers
60g either 'chrysanthemum balsamita' or more likely
alcost/costmary - 'tanacetum balsamita' (the original has
'de grand camel balsamide' which is either a transcription
error or a local/archaic name.)
12g sweet flag (acorus calamus)
30g cinnamon (Chinese)
12g coriander
5g tonka bean juice
10g cloves
50g hyssop tops
12g mace
~ 110 ~

6g nutmeg
8g poplar buds
50g melissa
100g peppermint
12g thyme
12l alcohol
3l water

2) Chartreuse - redistillation required


200g angelica root
40g cinnamon
100 g sweetflag root
200g myrrh
100g wormwood
12 l alcohol 86%bv
3l water

3) Chartreuse
(from http://jg.graessel.free.fr/Liqueur/Chartreu.htm)
225mg cloves
15mg star anise
1.025g aniseed
57mg hyssop
225mg saffron
~ 111 ~

225mg cinnamon
4.025g coriander
1.042g angelica seeds
57mg melissa
Macerate in one litre of alcohol (90%bv) for 2 weeks. Add
sugar syrup made by dissolving 875g sugar in 1litre water.

Alchermes
Cooking recipes sometimes ask for the Italian 'Alchermes'
liqueur (pronounced alkermes). The liqueur came to Italy
from Spain and is probably of Arabic origin. It is bright red
from cochineal coloring. The cochineal beetle (cocciniglia) is
called 'alquermes' in Spanish, which comes from the Arabic
'quirmiz' which means scarlet. In Italy it was made by
monks in Florence as an elixir. Here is a recipe from an
Italian site:

Alchermes:
500 ml alcohol (90%bv)
500 g sugar
1/2 stick vanilla
15 g cinnamon
10 g coriander
2 cloves
5 g anise flowering tops ( grow your own from aniseed
in a pot)
10 g cardamon
~ 112 ~

10 g cochineal (can replace with cochineal coloring)


100 ml rosewater
water - quantity not given, 1 litre would give a usual
liqueur strength.
Steep crushed herbs and spices in alcohol diluted with 1
glass of water for 2 weeks. Add sugar syrup. Let stand for
another 2 days. Strain, add rosewater.

Camomile
While looking at a Spanish beverage site I noticed a
'Manzanilla Xoriguer' camomile liqueur, manzanilla being
the Spanish word for camomile. Flowers are used as
botanicals, and since camomile has medicinal properties, I
found a French camomile liqueur recipe, and a French and
Italian recipe for a camomile flavored wine for those who
like to use camomile not only in the form of a herbal tea:

Camomile Liqueur
50 g dried camomile flowers
1 litre alcohol 90%bv
800 g sugar
1 litre water

~ 113 ~

Steep the flowers in alcohol for 2 weeks. Filter and add


sugar syrup. Age for 3 months.

Camomile wine (vin de camomile)


1 litre dry white wine
40 camomile flowers
40 sugar cubes
1 small glass rum
1/2 vanilla pod
Steep for 12 days. Filter and bottle

Camomile wine (Italian site)


1 litre sweet white wine
60 g dried camomile flowers
4 tbsp honey
20 g orange leaves
Warm 1/2 wine and dissolve honey. Steep botanicals for
30 minutes. Remove orange leaves, add rest of wine and
steep for 7 days. Filter and bottle. There is no reason why
you could not replace the wine with alcohol.

Citrus Liqueurs

Citrus liqueurs (e.g. limoncello, agrumino) are made by


infusing the peel in overproof spirit, and then adding water
and sugar. It recommended to be kept in the fridge,
~ 114 ~

although it seems O.K. on spirit store shelves. You might


have gathered I have plenty of lemon and oranges in the
garden!
Traditionally Limoncello and Agrumino were made by
Italian Amalfi families using handed down recipes originally
for private consumption. Here are two recipes.

Limoncello (aka limoncino, limonce):


Zest of 6 thick-skinned lemons (Lisbon, Citron). Do not
use the white pith as it makes the liqueur bitter.
1 litre rectified alcohol 50%abv
0.5 litre distilled water
500g sugar
Macerate the peel in the alcohol for 10 days. Boil water
and add sugar. Allow to cool. Add sugar syrup and store for
another week. Strain and discard the lemon peel. Store in a
refrigerator.

Agrumino:
Zest of 4 oranges, 2 lemons and 1 lime (or half a
citron)
1 small mandarin, quartered
1 litre rectified alcohol 50%abv
0.5 litre distilled water
500g sugar
Boil water and add sugar. Allow to cool. Add sugar syrup
to other ingredients and macerate for 10 days. Filter and
discard mandarin and peel. The peel of mandarins can also
~ 115 ~

be used - try the zest of 12 mandarins (tangerines) instead


of the oranges and lemons.

Campari
Came across a recipe on an Italian site that possibly
resembles Campari. Originally, Campari was the Milan
based firm's house bitters. It was launched commercially in
1893.
10g orange peel (avoid the white pith)
2g cinnamon
2.5g angelica root
2g aniseed
1g cloves
1g gentian root (bitter root)
1g calamus root (sweet flag)
650ml 40% alcohol
1/2 cup of red wine
Crush the spices and macerate in half the alcohol (510days is usual). Filter and add wine and rest of alcohol.
Add sugar to taste (quantity was not given).

Curacao or Triple Sec


The Dutch not only made gin using juniper berries but
also in the 17th century their firms started using bitter
orange (Seville orange) peels from the island Curacao in the
West Indies. The peel of bitter oranges (with blossoms and
~ 116 ~

leaves) were macerated in alcohol and redistilled to release


their essential oils. This was then blended with neutral spirit
or brandy and sugar added.

The French emulated this and use the term triple-sec for
their orange based liqueurs. Although it means triple-dry,
most are very sweet. Cointreau uses bitter and sweet
orange peels. Grand Marnier uses only bitter orange peels
but this is blended with cognac and sugar and then aged.
Many of these triple-secs have their inevitable secret
ingredients.The literature says that for curacao/triple sec
the orange peels should be infused in high strength alcohol
and then redistilled - in a pot still I would imagine. It is then
blended with water, neutral spirit or cognac. Grand Marnier
is further aged in oak.

I have searched the internet for curacao/triple-sec


recipes.

"The Household Cyclopedia" (1881) suggests redistilling


60g of fresh peel in a litre of proof alcohol and 400ml
water (see orange cordial recipe p.18).

A French site suggests redistilling 165g of peel


(doesn't say whether fresh or dry) in a litre of proof
alcohol and 250ml of water.
Also here is a scaled down version of their

Curacao recipe:
1litre of orange distillate (1/3 of which is a bitter
orange distillate)
1.5 litres water
~ 117 ~

1.4 kg white sugar


350ml proof spirit (for blending)

I suppose you could use a pure essential orange oil which


is usually used in the proportion of 14 drops (1/2 tsp) per
litre of alcohol. The orange oil could be also used to adjust
your own orange distillate.

You could introduce more complexity by making an


orange wine (or mash) and then distilling with added peels.
A recipe for 1 gallon U.S. (4 L) :
2 lbs (2 kg) of over-ripe orange pulp (without peel and
pith)
2 1/4 lbs sugar (1 kg)
1 tsp nutrient
yeast
water to make 1 gal (4 L)

If you can get orange juice without preservatives you


could use 1/2 juice and 1/2 water for 1kg of sugar instead of
whole oranges.

An orange liqueur recipe can also be made by solely


macerating the peel in the manner of Limoncello (6
lemons / 3 cups vodka,sugar, added water to dilute to
30%abv).

To make 1 litre (1 qt) Orange Liqueur:


~ 118 ~

3 large oranges
3 cups of vodka
1 1/3 cups of fine white sugar
Pare the rind (no white pith)
Put peel in a large 4 cup screw-top jar and add 2 cups
of vodka, close and steep for a week until the spirit has
absorbed the flavor
Remove peel and add remaining vodka and sugar.

Orange Bitters is a common ingredient in classic


cocktails, but can be hard to find. Here is a recipe to make
your own:
225g (1/2lb) dried bitter orange peel (Seville orange)
1pinch cardamon
1pinch caraway
1pinch coriander seeds
500ml (2cups) alcohol
4tbsp caramel coloring (burnt sugar)
Chop the orange peel finely, add the seeds and pour on
alcohol. Let it stand for 2 weeks, agitating daily. Pour off
alcohol through a cloth and seal again. Take seeds, put in a
saucepan, crush, cover with water and simmer for 5
minutes. Pour into another jar, cover and let stand for 2
days. Strain and add to alcohol. Add caramel coloring, filter
and let it rest until it settles perfectly clear.

~ 119 ~

Mashes do contribute to flavor. One quickly tires of


drinking watered down 95.7% neutral spirit, and adding
flavors lacks the complexities that mashes give. Even an
unoaked single malt spirit tastes great. Dutch gins used
malted grain mash that was double distilled. The botanicals
were incorporated in the second distillation. A reflux column
which produces 80%abv could do this in one hit. I
personally prefer flavor complexity over alcohol purity as
this requires more artistry (I have nothing against
technomania though).

I made a lemon vodka from a mash of 25 lemons (peel &


juice), 5kg sugar, 25l water. The lemon flavor came across
my reflux still which produces 75%abv. I did an orange
vodka using 15 oranges (peel & juice). The flavor came
across also.

Looking for a present to give for Xmas? What about this


visually impressive citrus drink.

Liqueur 44

1 orange
44 coffee beans
44 sugar cubes
1 litre alcohol
Make 44 cuts in the orange and insert the 44 coffee
beans. Place in a jar with 44 sugar cubes and cover with the
alcohol. Drink after 44 days.

~ 120 ~

Parfait Amour

Food and drink reflect the values held by a society, and


as values change so do these lifestyle products. These days
we give our drinks direct names like 'sex on the beach',
'slow screw' etc. In the 18th century there were liqueurs
that were intended for "stimulating the erotic impulses with
artful concoctions of spices and flowers mixed with the
alcohol. Parfait Amour liqueur is really the only surviving
link to that noble tradition." ('Spirits & Liqueurs Cookbook')

Parfait Amour (Perfect Love), is apparently Dutch in origin


and is presently made by Dutch and French companies.
There was once a red version, but now only the blue version
remains. It is flavored with violets, lemons, and a mixture of
cloves and other spices. The botanicals are macrated in
alcohol and then re-distilled. The blue color is achieved with
a vegetable dye. Here is a redacted recipe from French
sites, reduced to 1 litre :

Parfait amour:
Stage 1)
20 g citron peel
10 g lemon peel
1.25 g cloves
1 litre alcohol (85%bv)
250 ml water
Macerate (steep) then redistill

~ 121 ~

Stage 2)
200 g violet petals
1 litre redistilled alcohol (stage 1, diluted to 40%bv)
500 g sugar (2 cups)
1 cup water
Make sugar syrup from sugar and water. Alow to cool.
Macerate petals in alcohol until desired color is achieved.
Strain and add syrup. Bottle.

Rose petals for a 'Rosolio' and violets for 'Parfait Amour'


were mentioned earlier. The 'Parfait Amour' is colored blue. I
looked up my herb book and found that 'Cornflower' flowers
(Centaurea cyanus) and the stems and leaves of
'Meadowsweet' (Filipendula ulmaria) will give a natural blue
color. I gather then that violets themselves will not, and
steeping for 5 minutes is sufficient for flavoring purposes.
Meadowsweet roots will also give black, while the tops a
green-yellow. Other aromatic flowers mentioned in recipes
are jasmine, orange blossom, elderflower, rosemary flowers,
and lavender flowers. About 1 and 1/2 cups of flowers for 1
and 1/2 cups alcohol seems to be the norm.

Cordials
Southern Comfort

Cordials (liqueurs) and punches were popular in the


U.S. Originally bourbon whiskey was quite rough, as

~ 122 ~

demand did not allow for aging, and therfore invited


additional flavoring.

Southern Comfort was first made in New Orleans by


the bartender named H.W. Huron in 1870. The taste is the
result of bourbon whiskey, fruit and spice. The whiskey
provides the tastes of caramel and vanilla. The fruit is
peach with orange and some lemon. The spice seems to be
just cinnamon. It comes in 38%abv and 50%abv strengths.
Could one emulate the bartender Huron?
For 1 litre of bourbon whiskey you could experiment by
macerating for 10 days and then straining:
1-2g cinnamon
3 strips of orange peel
1 strip of lemon peel
1-3 halved peaches
1/2 cup sugar
caramel coloring

I came across Peach and Rose Petal Liqueur,


from an 1830 cookbook:
1 litre proof alcohol (40%abv).
450g honey
2-3 handfuls of scented rose petals
12 peaches, halved, with pits, and a few pits broken
open
Macerate for at least 2 weeks, then strain.
~ 123 ~

The quantity of peaches seem excessive - 500g seems


sufficient. The quantity of honey could be halved, at least
initially.

Peach Liqueur
1 and 1/2 cups fresh peaches; peeled & sliced (another
site suggests 750 g)
2 cinnamon sticks
1 and 1/2 cups sugar
4 strips lemon peel
3 whole cloves
2 cups bourbon
Crush peaches slightly. Place peaches and sugar in a
saucepan and heat over low heat till sugar dissolves. Pour
into a jar. Add spices and bourbon. Steep for 7 days. Strain
and age for 1 month, then strain again and bottle.

Peach Liqueur
2 lb (900 g) fresh peaches; stemmed and washed
1 cup sugar
1 cup water
1 tsp lemon zest
1 tsp orange zest
2 and 1/2 cups bourbon
Make a sugar syrup. Cut peaches in half, remove stones
and slice thin. Place peaches, stones and citrus zest in a
clean 2 quart (2 l) jar. Pour syrup and bourbon over
~ 124 ~

peaches. Steep for 2 weeks. Strain. Let stand for 2-3 weeks.
Decant or filter into bottles.

'Southern Comfort' originally was called 'Cuffs and


Buttons' by the bartender H.R. Heron in the late 1800's.
The 'Fish House Punch' recipe from the mid 1800's shows
that peach flavored drinks were known and could have been
the source of his inspiration.

I don't know if the posted Peach Liqueur recipes are


traditional in line with the 'Cuffs & Buttons', or are just
imitating 'Southern Comfort'. You need to experiment. Here
is another for comparison:

Peach Liqueur
12 medium yellow peaches
4 lemon peel strips (no whites)
1 cinnamon stick
3 cups (750 ml) alcohol (Bourbon)
1 cup sugar syrup (1 cup sugar, 1 cup water)
Peel peaches and cut in quarters. Place in large wide
mouthed jar. Combine other ingredients except sugar syrup
and steep for 1-2 weeks, shaking occasionally. Strain fruit
and filter. Add sugar syrup and age for 6 weeks.

Peach Brandy
4 cups fresh peaches peeled and sliced
1 and 1/2 cups sugar
~ 125 ~

750 ml brandy
Place fruit in a large jar. Dissolve sugar in brandy and
pour over fruit. Steep for 4-6 months. Strain.

Fish House Punch (Original)


3/4 lb (350 g) sugar
2 l dark rum
2 l water
2 cups peach brandy
1 l brandy
1 l fresh lemon juice
Dissolve sugar in water. Stir in lemon juice and add peach
brandy, brandy and rum. Pour into a chilled punch bowl with
a block of ice. Makes approx. 50 servings.

Dates & Raisins


USQUEBATH
(pronounced Ooskebah -- Gaelic for "water of life")

1 qt vodka
1/2 cp sugar
2 oz licorice
4 oz raisins
4 oz dates
4 oz figs
~ 126 ~

2 oz anise seed
1/4 oz nutmeg (broken)
1/4 oz cinnamon
1/4 oz ginger
0.065g musk (use musk essence)
0.065g ambergris (not available these days)

Place all ingredients except musk, ambergreece, and sugar


in 1 gallon jug. Cover with vodka. Let stand in a cool place
for 10 days. Shake well twice a day. Strain into second
container. Add sugar. Allow to clear. Sources: The Queens
Closet Opened, W. M., 1655, p. 23

A slightly different alternative .

1 litre brandy
100g sun dried raisins
7g cinnamon
7g cloves
7g nutmeg
7g cardamon
saffron 3.5g (gives a yellow color)
3 strips of Seville orange (bitter orange) peel
Macerate for 10 days, strain and add 1/2 cup raw sugar

~ 127 ~

As a whisky cordial (in pursuit of a Drambuie), he's


found ..

1 litre proof spirit


250ml water
2g cinnamon
2g ginger
2g coriander
1g mace
1g cloves
1g cubeb
Macerate and redistill.
Steep in 250ml water for 12 hours the following:
3.5g English saffron
45g sun dried raisins
35g dates
20g liquorice
Strain and add to the above.

Dates with a 70% sugar content are an ideal sugar


source for the distiller. Early whisky recipes also used
raisins, figs and dates for flavor and sweetness. 'Thibarine'
is a Tunisian date liqueur and 'Tamara' is an Israeli date
liqueur (tamar means date palm in Hebrew). Here is a basic
recipe:

~ 128 ~

Date Liqueur
500g (1lb) chopped pitted dates
500ml (2cups) neutral alcohol 40%bv
125ml (1/2 cup) water (to dilute to liqueur strength)
125g (1/2 cup) sugar (or honey)
Macerate dates in alcohol for 10 days, strain, add sugar
syrup to taste.

Daniel Rogov, a writer on food and drink provided the


ingredients (dates, crushed cumin & cardamon seeds) and
the method (steep dates, some cooked, others raw together
with cumin & crushed cardamon seeds in alcohol). I have
modified the basic 'Date Liqueur' to resemble 'Thibarine'.

Homemade Thibarine (Tunisian Date Liqueur)


1 kg dates
1 litre alcohol 40%bv
1 tsp cumin seeds
1 tsp crushed cardamon seeds
sugar or honey to taste
Just cover 500 g of dates with water and bring to boil.
Simmer lightly for 5 minutes to extract sugars (dates are
70% sugar). Cool. Steep raw and cooked dates and spices in
alcohol for 10 days. Strain. Add sugar or honey to taste.

There are many varieties of dates. Some are hard and


lend themselves to boiling, while the soft varieties can be
~ 129 ~

used raw. I have found that that the above quantity of dates
gave enough sweetness without adding sugar.

Macerating Fruit
(Note that Macerating is the same as steeping. Apparently
macerating refers to cold steeping and infusing to hot
steeping.)

Fruit liqueurs are quite straight-forward; simply soak your


favourite fruit in your strongest alcohol, with 1 cup of fine
sugar to every 1 cup of fruit. Let it soak for a couple of
months, then strain off the fruit, and dilute the alcohol down
to 20-30%.

I elaborates on this technique...

Came across a method applicable for most fruit liqueurs


that was observed in Poland:

Fruit Liqueur
Place cleaned fruit in a large jar.
Add alcohol (50%abv) to cover fruit.
Seal and macerate for 10 days. The fruit soaks up the
alcohol and releases some juice.
First racking. Gently pour off liquid so as not to blemish
fruit.
~ 130 ~

Layer fruit in jar with sugar (cover most of fruit).


Seal jar. The sugar makes the fruit release the alcohol
and shrivel slightly. In a couple of days the level of juice in
the jar should reach almost to the top of the fruit.
Second racking. Pour off liquid.
Layer fruit again with sugar
Third racking. Pour off liquid.
Repeat process until only a very small amount of juice
is released.
Each racking is sweeter and sweeter. Blend the different
rackings to get the desired strength and sweetness. The
leftover makes a great syrup for ice-cream.

Another method used is to put the fruit in a large jar, add


sugar and place it in a warm place to ferment naturally,
using wild yeasts on the skins. The juice is released. Then
alcohol is added to stop the fermentation. The alcohol
content is usually 20%.

These are folk recipes that are based on experience


rather than exactly measured amounts. You see large glass
jars on window shelves everywhere. For those who like
exact quantities here is a Cherry Liqueur or 'Liqueur

de cerise' (French) or 'Cigliegiolo' (Italian)


1 kg dark cherries
1 litre vodka (50%abv)
350 g sugar
Crush the cherries and half of their pits (stones). Place in
a large jar with a lid. Add alcohol, seal and leave to
~ 131 ~

macerate for one month. Pour the cherry mixture in a


muslin bag and squeeze out juice. Filter and add sugar.
Bottle to age.

For HEAPs of excellent recipes see Gunthers Liqueur making


- principles and techniques. These include Bailey's Irish
Creme, Galliano, Grand Marnier, Kahlua, Amaretto, Creme
de Menthe, and Drambuie to name a few.

Likewise

check

out

Recipe

Source

Alcoholic

Beverages
For fun using them with Jell-o, see http://www.bostonbaden.com/hazel/Jello/jello8b.html

For more details see

LiqueurWeb,
Des Zein's Code Imports - essences etc for sale.
Italian liqueur flavouring.
Big Al's fruit liqueur.

A good book is "How to Make Liqueurs" by R.M. Byrne, ISBN


0-86417-384-9 (1991) which i found in our local library.

Is it dangerous to include the pips and stones from


the fruit ?
Prunus and malus species have cyanogenetic glycosides
(amygdalin?), which on digestion release HCN (hydrocyanic
~ 132 ~

acid). You need to crush the stones/pits for this to leach out.
You need to eat 50-70 bitter almonds (highest
concentration) to kill an adult. Therefore don't eat more
than a cupful of prunus and malus kernels. Crushed
cherries, apricot, peach and plum kernels are used to flavor
liqueurs - it gives a bitter almond flavor. The well known
Maraschino does this for example. Small amounts (for
flavor) are O.K. as sub lethal doses are detoxified and
passed out of the body. They do not accumulate. Your
satsuma plum should not release any toxic substances if
you don't break the hard shell. Heat destroys HCN, so
distilling is O.K.

Fortifying Liqueurs

In winemaking the 'Pearson Square' is used to determine


the amount of alcohol to fortify a wine. It can also be used
to fortify grape or apple juice to make a ratafia or to
increase the alcohol level of a low pecentage batch.

Here is an example how it works:


A = alc. content of fortifying spirit. Say 40%
B = alc. content of exg. wine (or spirit,or if juice this is 0).
Say 15%
C = desired alc. content. Say 20%

1) C-B = 20-15 = 5 parts of fortifying spirit


2) A-C = 40-20 = 20 parts of wine
Therefore we need to add 1 part fortifying spirit to 4 parts
wine to get a 20%abv wine.
~ 133 ~

PEPPERED STRAWBERRY CORDIAL

4 lb fresh strawberries
1 qt vodka
1 1/3 cp sugar
2 tbsp honey
1/2 tsp mace
1/2 cinnamon stick (3")
4 cloves
2 peppercorns

Clean and chop strawberries. Place in 1 gallon jug. Cover


with vodka. Shake well every day for 1 week. Add spices.
Let stand for 2 days. Strain into second container. Add sugar
and honey. Allow to clear.

Using Nuts
Looked up 'Spirits & Cocktails' by Dave Broom. In the
section 'The use of Seeds and Nuts', some of the liqueurs
from spice seed and nuts it mentions are:
'Kummel' (Holland & Germany) uses caraway seeds.
~ 134 ~

'Anisette' (France), 'Sambucca' (Italy) uses aniseed.


'Malibu' uses coconut pulp
'Amaretto' (Italy) uses bitter almond oil and crushed
apricot pits.
'Noisette' (France) uses green hazelnuts
'Nocino' (Italy) uses green walnuts.
'Madrono' (Spain) uses the essential oil from walnuts
with alcohol.
Almonds are part of the botanicals for Bombay
Sapphire Gin which uses redistilling.
Therefore it appears you could use walnuts to make a
liqueur either as an infusion with alcohol, or by redistilling
crushed nuts in alcohol. The following recipes might suggest
what quantity to use:

'Almond Liqueur' (France)


150g sweet almonds
70g bitter almonds
1 litre 40%vol alcohol
500g sugar

'Apricot Kernel Liqueur' (France)


200g apricot kernels (they look like almonds)
1 litre 40%vol alcohol
250g sugar

~ 135 ~

For ripe walnut liqueurs (by maceration) see:


http://www.guntheranderson.com/liqueurs/flavors.htm
Scroll to walnuts.It's a good site for other flavors also.

Nocino is a liqueur from fresh unripe walnuts that is


made all over Italy. It is known in France (Liqueur de noix),
Spain (Licor de nuez) and Eastern Europe. The tannins etc.
have a medicinal value. The walnuts (about 20/litre alcohol)
are picked in June - recipes mention St John's Day (24 June).
Spices (e.g. 1 stick cinnamon, 3 cloves, 1 lemon peel /litre)
are added. A sugar syrup (500 g of sugar, dissolved in 200
ml water) is also added. Green hazelnuts can also be used
(Liqueur de noisette). I came across a recipe from Naples
which is unusual in that it includes rose petals:

Nocino (Napolitano)
1 kg green walnuts
1 litre alcohol
a handful of rose petals
2-3 chopped rose hips
2 tsp vanilla essence
3 cloves
1/2 tsp cinnamon
sugar syrup (3 cups sugar, 1 cup water)
Quarter the nuts and place in a large jar with a lid. Add
all the other ingredients except sugar syrup, close and
macerate in a warm place for 1-2 months. Strain and add
sugar syrup. Bottle. Store in a dark place.

~ 136 ~

Licor de Nuez or Nogado (Spanish Walnut Liqueur):


500 g green walnuts
500 ml dry anise liqueur (ojen, ouzo, raki)
500 ml water
2 sticks of cinnamon
4 cloves
Steep for 40 days, strain and bottle

In Italy the nuts are collected between the night of June


24 & 25 because it is believed that the night is magic,
especially the dew - "St John dew". The Nocino iss served
cold as a digestive after a meal In the past, after strainin
the liqueur, the nuts remaining in the bowl were infused
with a white wine to make a special vermouth.

Here is an Italian 'Nocino' for comparison:


29 green walnuts (traditionally an odd number)
1.5 l alcohol
750 g sugar
10 g cinnamon
10 g cloves
rind of 1 lemon
400 ml water
Quarter the walnuts and place in a 3 litre glass container,
add alcohol, half sugar, spices. Steep for 2 months. Add
sugar syrup made from remainder of sugar and water.

~ 137 ~

Strain and bottle during Autumn Equinox. Store, and


consume after one year.

Liqueur de noisette (Hazelnut liqueur)


50 green hazelnuts
400 ml whisky (Irish or light Bourbon)
300 ml water
1 stick of vanilla
1 tbsp light honey
350 g (1 and 1/2 cups) sugar
Chop the nuts and place in a large jar with a lid. Add
whisky and water and macerate for 1-2 months. Strain and
add honey, vanilla, sugar. Leave for another month. Remove
vanilla and bottle.

Frangelico is an Italian liqueur with a flavor of


hazelnuts, herbs and berries.It appeared on the market in
the 1980's in a monk shaped bottle. It claims the originator
was the monk Fra.Angelico who lived 300 years ago. It's
unusual in that it uses ripe roasted hazelnuts. Green nuts
have a medicinal value and it makes more economic sense
to use thinned out green hazelnuts, and leave the rest to
ripen for food. This could be a modern innovation. Coffee
and cocoa show a level of sophistication in the recipe which
is unusual for a rural monastery. All I can discover about the
ingredients is that toasted hazelnuts are macrated in
alcohol and then redistilled. Other ingredients are added including cocoa, coffee beans, vanilla, berries, rhubarb root
and orange flowers. It is finally matured in oak casks. You
could try to copy the liqueur using the above recipe as a

~ 138 ~

basis. The berries could possibly be elderberries(?). Roasted


carob beans could be a substitute for the cocoa.

Frangelico
4cups (500 g) unshelled hazelnuts (filberts). Shell chop
and roast.
3 cups alcohol (40%abv)
1 and 1/2 cups sugar
1 cup water
1 stick vanilla
berries, cocoa, coffee, rhubarb root, orange flowers.

Macadamia Liqueur:
200 g roasted (160-180C for 6 minutes - light caramel
color)
750 ml alcohol (40%bv)
1 cup honey (or more to taste)
Chop nuts to release flavor. Steep in alcohol for 1 month.
Strain. Add honey.

For Frangelico, Tom suggests :

A version of "FRANGELICO" from Italy - great


Hazelnut
tasting liqueur.
4 and 1/2 C. shelled hazelnuts
~ 139 ~

2 tsp. dried and chopped angelica root


1/2 split vanilla bean
1 fifth vodka
1/2 tsp. almond extract
1 and 1/2 C. sugar
3/4 C. water
1 tablespoon glycerin*
* Glycerin is a thickening agent and does nothing for the
taste of the liqueur or cordial. It does however make a more
rich and aesthetically pleasing drink.
Heat oven to 325 F. Place hazelnuts on cookie sheet and
roast in oven. When toasted, chop coarsely. Add nuts and all
ingredients except water, sugar and glycerin to aging
container and age for a month. At this point, boil the water
and sugar together to make a syrup. Strain the nut mixture
and add the cooled syrup to it. Add the glycerin and age for
another 2 or so months.

Amaretto
From Uncle Jessie ...

Amaretto Liqueur :
1 cup granulated sugar
1 cup brandy
0.75 cup water
3 drops yellow food coloring
2 dried apricot halves
~ 140 ~

6 drops red food coloring


1 Tbsp. almond extract
2 drops blue food coloring
0.5 cup pure grain alcohol and 0.5 tsp. glycerine
0.5 cup water

Combine sugar and 3/4 cup water in a small saucepan.


Bring to a boil, stirring constantly. Reduce heat and simmer
until all sugar is dissolved. Remove from heat and cool.

In an aging container, combine apricot halves, almond


extract, grain alcohol with 0.5 cup water, and brandy. Stir in
cooled sugar syrup mixture. Cap and let age for 2 days.
Remove apricot halves. (Save apricot halves, can be used
for cooking). Add food coloring and glycerine. Stir, recap
and continue aging for 1 to 2 months.

Re-bottle as desired. Liqueur is ready to serve but will


continue to improve with additional aging.

Variation: For a more prominant 'bitter almond'


flavor, add 4 apricot nuts, split in half, to basic mixture.
Leave in for 2 days to 2 weeks depending upon depth of
flavor desired. Remove and discard apricot nuts. Continue
as directed.
Note: Apricot 'nuts' come from within the apricot pit. You
may split pits yourself or obtain them dried at a health food
store

~ 141 ~

'Top Secret Recipes' version of 'Di Saronno

Amaretto' by Todd Wilbur.


1 cup water
1 cup granulated sugar
1/2 cup brown sugar
2 cups 40%abv vodks
2 tbsp almond extract
2 tsp vanilla extract

Combine water and sugars in a saucepan over medium


heat.
Heat until boiling, and all the sugar is dissolved.
Remove from heat and let mixture cool for about 10
minutes.
Add vodka, almond and vanilla extracts. Store in a
sealed bottle.

Coconut
Came across a 'Licor de Coco' recipe in a Brazilian site
which might interest those intrigued by 'Malibu' and clones:

Coconut Liqueur
1 litre white rum
1 freshly grated coconut kernel
800 g sugar
250 mL water
~ 142 ~

Steep grated coconut in the alcohol for 8 days. Strain,


add sugar syrup.

Coffee
COFFEE LIQUEUR
INGREDIENTS

100 grams of very fine grounded coffee.


2 mL of vanilla essence
0.75 Litres of sprits, 45%
0.5 Litres of water.
0.75 kg of sugar
2 tablespoons of milk

METHOD

Combine the coffee, vanilla essence and sprits into a large


jar, seal tight a store for a week, shaking daily. After a week
filter the liquid (without the sedement). Into the bottle with
~ 143 ~

the remaining sedement, add half of the water (250 mL),


when settled, filter the liquid (without the sedement). Add
the other half of the water, and filter. Discard the sedement.
Dissolve the sugar in the coffee extract and add the milk.
Shake well and store in a cool dark place for one week, until
settled. Filter the liquid and store. Liqueur gains taste after
standing of a long time, best after 3-6 months.

After a tiring session of distilling ,it's good to take a


coffee break. Adding spirits like rum, cognac, calvados and
liqueurs like Sambucca to coffee is common in Europe, so
it's no wonder there are coffee based liqueurs - two of the
most well known are 'Tia Maria' and 'Kahlua'.

'Tia Maria' comes with a colorful story (yes another


one). "The story of the recipe dates back to the 17th
centurry, when Jamaica was caught up in the colonial wars
that raged across the Caribbean. When one estate was
attacked the owners had to flee, and the young daughter
and her maidservant Maria got separated from the rest of
the family. Maria managed to collect her mistress's
possesions, along with a box containing (wait for it) the
secret recipe for the family's coffee liqueur. Years later the
girl gave the recipe to her daughter, who named the liqueur
Tia Maria (Aunty Mary) after the servant." ('Spirits &
Cocktails' Dave Broom,1998). What I can gather is that it is
a coffee, chocolate and spiced rum liqueur. In the West
Indies, spices such as cinnamon, cloves, vanilla, nutmeg,
rosemary and pepper are used to flavor rums. A well known
brand is 'Capitan Morgan Original Spiced Rum' which
contains cinnamon, cloves, vanilla. Cinnamon, nutmeg,
vanilla is another combination used in other rums.

~ 144 ~

'Kahlua' claims to be Mexican, although the original label


had a turban clad figure within Moorish arches. It now has a
stereotype Mexican in a sombrero, in a siesta posture. It is
the second biggest selling liqueur in the world.
There are numerous coffee liqueur recipes. I tried to
rationalize them to the one below, so that one can
experiment for themselves:

Kahlua style Coffee Liqueur (using real coffee)


2 cups ground coffee beans (medium roast pure
arabica beans - Blue Mountain style would be appropriate)
3 cups boiling water
1 1/2 cups granulated sugar
1/2 cup light brown sugar
3 cups pure alcohol (40%abv)
1 vanilla bean or 1 tsp. vanilla extract
1 tsp. glycerin
Combine boiling water and ground coffee, strain through
sieve filter - basically a filtered coffee (or make it using a
coffee pluger). Combine coffee and sugars, in a saucepan
and heat for 5 minutes, but do not boil. Allow to cool. Stir in
alcohol, vanilla, glycerin. You could try a short cut version
with 10 tsp. of premium instant coffee powder (1/2 cup).

For Tia Maria use a dark spiced rum or make your own
using cinnamon, cloves, vanilla. For the chocolate, we could
add 1 tbsp. cocoa powder, as dark cooking chocolate might
contain too much cocoa butter.

~ 145 ~

Emulsions with Eggs or Cream


Whiskey liqueurs - Bailey's Irish Cream

This is the world's top-selling liqueur. Gilbey's in Ireland


didn't know what to do with its surplus of spirit, but luckily
someone came up with the idea of a bottled Irish coffee. It
was launched in 1975 and was an immediate success
because it contains everything doctors say is good for you alcohol, rich cream, caffeine. It is 17%abv. If we assume
that it is basically an Irish coffee with different proportions,
here is a possible recipe to try out on your
wife/partner/girlfriend:

Bailey's Irish Cream


500 ml. (2 cups) rich (double) cream (the light has
thickeners)
500 ml. (2 cups) Irish style whiskey (40%av)
3-4 tsp. instant coffee (real coffee is acidic, which
might curdle the cream)
1 cup of sugar
Blend and refrigerate.
There are recipes using condensed milk substitutes, but
why not go for the real O'Connor.There is a recipe for a
substitute
Cream
Base
from
http://www.guntheranderson.com/liqueurs/creambas.htm.
~ 146 ~

Bill offers ...

Healey's Irish Cream


3 eggs
1/2 tsp coconut essence
1 and 1/2 tbsp chocolate syrup
1 can eagle brand condensed milk
11oz 15% cream
1 cup of white rum or whatever you like
Blend for 1 min. Enjoy, but not too much!

OldManStranger offers similar ...

Here is a recipe I have used for a long long time with


good reviews:

Bailey's Original Irish Cream


1 cup Light cream (or half&half)
14 oz can Eagle Brand Sweetened Condensed milk
1 and 2/3 cup Irish Whiskey (or scotch)(I don't know
about bourbon)
1 tsp Instant coffee
2 Tbsp Hershey's chocolate syrup
1 tsp Vanilla
~ 147 ~

1 tsp Almond extract


Combine all the ingredients in a blender set on high
speed for 30 seconds. Bottle in a tightly sealed container
and refrigerate. The liqueur will keep for at least 2 months if
kept cool. Be sure to shake the bottle well before serving.
Makes 4 cups.

Advocaat

Alcohol is suitable to emulsify and preserve creamy


ingredients. Advocaat, a Dutch speciality, is an alcoholic
egg yolk emulsion. In Germany it is known as 'eierlikor' or
'eiercognac'. Dave Broom in 'Spirits & cocktails' says this
about its origins: "Its original incarnation was as a planter's
drink in Holland's Brazilian enclaves, where the fruit of the
abacate tree would be fermented and drunk. When the
planters returned home they found that abacate trees were
distinctly thin on the ground and, warping the original name
to advocaat, decided to use eggs instead."
'Abacate' is portugese for avocado, in French it's
'avocat'.
I could not find any reference to fermenting avocadoes,
and it does not seem to me to be a suitable fruit (being high
in oil) to ferment. In Brazil, avocadoes are popular as a
dessert though, and there is a recipe for 'creme de abacate'
(avocado cream). The main product of the former Dutch
colony of Suriname was sugar cane, and I can imagine that
white rum could have been added to an avocado cream to
make a local specialty. Perhaps our Dutch distillers could
help here. In the Philippines you see avocado ice cream and
avocado milkshake, so the idea is not that weird.

~ 148 ~

Although there are recipes for Advocaat that have milk,


condensed milk or cream, the original only uses egg yolks.
'Warninks' is a popular Dutch brand. For those who do not
have a cholesterol problem here is a recipe

Advocaat
10 egg yolks
2 pkts. vanilla sugar (or 2 tsp. extract, or 1 stick of
vanilla)
250 g. (1 cup) sugar
500 ml. (2 cups) brandy or gin 40%abv
250 ml. (1 cup) water
Beat egg yolks and sugar, add diluted gin and vanilla.
It would be advisable to add lecithin as an emulsifier,
otherwise you need to keep shaking the bottle all the time.
About 5 grams (1 tsp.) should be sufficient.

For those who have a cholesterol problem or do not like


eggs, we could attempt to resurrect the original avocado
version. Avocadoes oxidise (turn brown) easily, so acid
needs to be added. Ascorbic acid, is a good anti-oxidant,
and could be added additionally. Try this as an alcoholic
version of 'creme de abacate':

Creme d'avocat (Avocado cream liqueur)


3 large ripe avocadoes (yellow inside)
juice of 1 lime (or lemon)
250 g. sugar (1 cup)
~ 149 ~

500 ml. (2 cups) white rum


250 ml. (1 cup) water
5 g. (1 tsp. lecithin)
Blend avocado pulp, sugar and lime juice and lecithin.
Blend in diluted white rum. It should be absolutely smooth
and creamy. Vanilla is not normally added to 'creme de
abacate'.

Atholl Brose

From the files of http://www.florilegium.org, beveragesmsg. - a forerunner of a Highland Cream:

It was very common to mix whisky with honey and


oatmeal in the past. The resulting brose is even now often
served at festive celebrations, drunk as a liqueur or mixed
with stiffly whipped cream and served with shortbread as a
dessert. Some traditional recipes leave in the whole
oatmeal while the one below, reputed to have come from a
Duke of Atholl, uses only the strained liquid from steeping
the oatmeal in water.

Atholl Brose 1
6 oz/175 g medium oatmeal (1 and 1/2 cups)
4 tbsp heather honey
1 and 1/2 pt/750 ml whisky
3/4 pt/450 ml water (2 cups)

~ 150 ~

Put the oatmeal into a bowl and add the water. Leave for
about an hour. Put into fine sieve and press all the liquid
through. Add honey to the sieved liquid and mix well. Pour
into a large bottle and fill with whisky. Shake well before
use. (The remaining oatmeal is for making porridge or
oatcakes).

Atholl Brose 2
1 qt (1 L) steel-cut oatmeal, uncooked
1 cup heather honey
750 ml single malt whisky
Milk or cream to taste
Put the oatmeal in a 2 qt open glass container and cover
the oats with water. When the liquid is opaque, strain the
liquid through a fine sieve into a sealable container. Add
honey, whisky and cream and refrigerate for 2 weeks.
Agitate daily to ensure a proper emulsion.

Atholl Brose 3
2-3 cups rolled oats
2-3 cups water
1-1 and 1/2 cups additional water
4 cups whisky
1 cup honey
1 cup cream
In a large bowl mix oats and water, stir, let the mixture
sit until the water is totally absorbed (overnight). Add 111/2 cups additional water to mixture. Let it sit 2 hours.
~ 151 ~

Strain mixture through fine sieve. Add whisky, honey and


cream. Mix until well blended. Best served cold.

It looks nutritious, and if you are in a hurry in the


mornings, you could have it for breakfast!

Licor de nueces
COCINA DE
PALMA
MALLORCA

LA
DE

-Ingredientes:
30 nueces
1 litro de agua ardiente o ron
1 palo de canela
1 pizca de nuez moscada
~ 152 ~

litro de agua
kilo de azcar.
-Elaboracin: Poner las nueces
peladas en el aguardiente a
macerar durante un mes con un
palo de canela y un poco de
ralladura de nuez moscada.
Pasado el mes, hace un almbar
con el azcar y el agua. Cuando
el almbar se enfre unir las dos
cosas, colar, embotellar y
guardar.

Licor de comino

Ingredientes:
200g comino en grano,
~ 153 ~

10g ans estrellado,


pizca canela,
750g azcar,
2 lt aguardiente de trigo
Mezclar comino, ans y canela en recipiente
adecuado. Verter aguardiente sobre estas
especias, cerrar recipiente y colocarlo en una
olla con agua fra a fuego lento. Retirar la olla
del fuego una vez que haya hervido el agua
durante 30 minutos.
Dejar enfriar y agregar entonces 750g azcar.
Remover enrgicamente hasta que se disuelva
el azcar. Filtrar licor a las 24 horas siguientes y
verterlo a botellas adecuadas.

ITALIANO (RICO)
3 tomates bien rojos con cascara cortados en gajos
10 granos de pimienta negra
4 clavos de olor
2 trocitos de canela en rama
2 cucharadas de azucar
8 hojas de albahaca tierna
1 gajito de romero de 4 o 5 cm
cascara de 1 limon (solo la piel sacarle lo blanco)
1 taza de alcohol

Para el almibar
almibar de k de azucar
litro de agua.
Poner en un bollon los ingredientes y agregarles el alcohol . Se
deja 12 dias. Pasado ese tiempo se cuela. Se hace el almibar, se
~ 154 ~

deja
Hervir 4 o 5 minutos , enfriar bien y se mezcla con el alcohol, se
filtra y se envaza.

DE CEDRN
Ing: litro agua, kg azcar, 70 hojitas cedrn, cscara de 1 limn, litro alcohol
Prep: Hervir el agua con el azcar hasta disolver, dejar enfriar y poner en un
bolln con las hojitas (recin cortadas), la cscara del limn y el alcohol,
dejar tapado 9 das, filtrar y envasar.

LICOR DE ANIS
90 a 100 semillas de licor estrellado
cascara de media naranja sin lo blanco y deshidratada (tiene que
estar sequita)
1 trozito de 2 cm de canela
taza de alcohol
almibar
k de azucar
1 taza de agua
Machacar las semillas de anis y ponerlas en un frasco junto con
la cascara y la canela y el alcohol.
Dejar tapado de 12 a 15 dias. Pasado ese tiempo se hace un
almibar liviano. Se deja enfriar y se mezcla con el alcohol colado.
Dejarlo por lo menos 3 meses.

~ 155 ~

Licor de Hierbas Monacal seco


Este licor esta compuesto por la mezcla de 73
hierbas.
Comienza a comercializarse en 1984, tras 12
aos de preparacin. Se compone
bsicamente de las mismas hierbas que el
dulce, con algn cambio en la proporcin, y el
aadido de algunas ms.
El Licor monacal, tanto el dulce como el seco,
tiene el sello inconfundible de lo artesanal y
natural, avalado por la calidad que impone la
espiritualidad de los monjes benedictinos,
hecha de oracin, silencio, paciencia y
sabidura. Las viejas tcnicas empleadas en la
creacin del licor, as como el conocimiento y
la experiencia acerca de las hierbas que lo
constituyen, se remontan a una tradicin de
15 siglos.
El Licor Monacal tambin quiere transmitir
algo del rico patrimonio de los monjes
benedictinos de Victoria a todos los hombres y
mujeres e invitarlos a travs del disfrute de
esta bebida espirituosa a penetrar en los
valores humanos y evanglicos que
fundamentan y dinamizan la vida del claustro
y toda vida cristiana.
~ 156 ~

1. Ajedrea. 26. Condurango. 50. Menta


piperita.
2. Alhucema. 27. Congorosa. 51. Mil hombres.
3. Albahaca. 28. Coriandro. 52. Mua-mua.
4. Alpamato. 29. Chachacoma. 53. Naranja
(cscara).
5. Ambay. 30. Chaar (corteza). 54. Naranjo
(hoja verde).
6. Anacahuita. 31. Doradilla. 55. Nencia.
7. Anglica (raz). 32. Dulcamara. 56. Organo.
8. Anglica (semilla). 33. nula campana
(raz). 57. Peperina.
9. Ans (semilla). 34. Enebro (bayas). 58.
Poleo.
10. Ans estrellado. 35. Eneldo. 59. Quina
(corteza).
11. rnica. 36. Equiseto. 60. Romero.
12. Boldo. 37. Fofosa. 61. Salvia blanca.
13. Clamo aromtico. 38. Galanga (raz). 62.
Salvia morada.
14. Cambar. 39. Genciana. 63. Salvia oficinal.
15. Cardamomo. 40. Hinojo (semilla). 64.
Simbol.
16. Canela. 41. Hisopo. 65. T andino.
17. Capilaria. 42. Incayuyo. 66. Tilo.
18. Cardo santo. 43. Jengibre. 67. Tomillo.
19. Carqueja. 44. Laurel nobilis (hoja verde).
68. Toronjil.
~ 157 ~

20. Cedrn. 45. Lemongras. 69. Valeriana.


21. Centaura menor. 46. Limonero(hoja verde).
70. Vernica.
22. Clavo de olor. 47. Lusera. 71. Vid.
23. Cola acuminata. 48. Marcela. 72. Yerba
larga.
24. Colombo (raz). 49. Mejorana. 73. Yerba de
la perdiz. 25 Comino.

Licor de mandarina y jengibre


Licor aromtico
Ingredientes:
400 g. de azcar
800 c.c. de agua mineral
litro de alcohol etlico
Cscaras de 2 mandarinas (sin piel blanca)
chaucha de vainilla
1 trocito de jengibre fresco, del tamao de una
nuez
4 clavos de olor
4 granos de pimienta negra
~ 158 ~

1 ramita chica de canela


1 pedacito pequeo de nuez moscada
cucharadita de semillas de ans o 1 unidad de
ans estrellado
2 semillas de cardamomo
dedal de azafrn
Preparacin:
1. Colocar en un frasco de boca ancha el alcohol con
las cscaras, el jengibre, azafrn, clavos, pimienta,
vainilla, canela, cardamomo, nuez moscada y ans.
Dejar macerar durante 20 das agitndolo un poco
cada da.
2. Llevar a ebullicin el azcar con el agua mineral.
Dejar enfriar y mezclar con la maceracin de
alcohol. Probar y corregir la proporcin, segn el
gusto de cada uno, agregando un poco de almbar,
alcohol o agua mineral (ms dulce, ms fuerte o
ms liviano).
3. Colar y filtrar en una botella con un filtro para
caf puesto sobre un embudo. Dejar estacionar una
semana antes de consumir.

Se puede guardar hasta 1 ao, mejor en la heladera.

~ 159 ~

Licor casero de limn y jengibre


Receta casera de licor de limn y jengibre
Este es un licor perfecto para emplear como
refrescante. La combinacin que se dar entre el
limn, el jengibre y algunas hojitas de menta, que
tambin aadiremos, lo convertir en ideal para los
veranos y, por que no, tambin para esos das
invernales donde la respiracin anda algo
maltrecha. Y si lo pruebas en tu hogar?
Te interesara preparar un rico licor casero
compuesto de dos sabrosos elementos como
lo son el limn y el jengibre? Est bueno para
intentarlo ya que es verstil. Puede ir perfecto como
refrescante en verano, pero tambin beber una
copilla en invierno, puede servir para destapar un
poco la nariz y enfrentar el resfriado. Aqu va la
receta.
Ingredientes:
La piel de seis limones (sin la parte blanca de
adentro)
Una cucharada de raz de jengibre rallada
Hojas de menta o hierbabuena
Medio litro de agua
Medio kilo de azcar
Medio litro de alcohol etlico
Preparacin:

~ 160 ~

Coloca en un recipiente de vidrio hermtico la piel


de los seis limones cortada muy finamente y sin su
parte blanca, aade tambin las hojas de menta o
hierbabuena y tambin la cucharada de raz de
jengibre rallada. Aade el medio litro de alcohol
y deja macerar durante 15 das.
Cuando el tiempo ya haya trascurrido, lo que te
restar por hacer es preparar el almbar, hirviendo
el agua con el azcar durante cinco minutos. Filtra el
alcohol empleado filtro de papel o colador fino y
procede a la mezcla con el almbar. Reserva una
semana ms y consume fro o natural, como tu
prefieras.

~ 161 ~

~ 162 ~

~ 163 ~

~ 164 ~

~ 165 ~

~ 166 ~

Ingredientes para Licor de pimienta


50g de pimienta
700g de azucar
~ 167 ~

1/2 l de agua
1/2 l de alcohol
Preparacin de Licor de pimienta
Poner en un frasco la pimienta y el alcohol. Hervir el agua con el azucar
y enfriar. Mezclar bien las dos preparaciones, embotellar, tapar y guardar
por 15 dias entes de beber.

LICOR DE KMMEL (aroma de alcaravea)

Autentica receta casera para fabricar el licor de Kmmel.


-

Ingredientes
250 gr de semillas de alcaravea
1 litro de alcohol de licorera
1 litro de agua
1 kg de azcar
Preparacin:
Colocar 2/3 de las semillas de alcaravea en una botella
con el alcohol.
Tapar bien la botella y mantener en maceracin
durante 9 das.
Despus de los 9 das se filtra el alcohol y se aade el
1/3 restante de semillas de alcaravea.
Se vuelve a guardar en maceracin otros 9 das.
Despus de estos nuevos 9 das se vuelve a filtrar.
Aparte se disuelve completamente todo el azcar con
el agua.
Entonces mezclar el alcohol de alcaravea con el agua
azucarada.
Volver a macerar otros 9 das.
Por ltimo filtrar y conservar en botellas bien tapadas.
Si se quiere un licor ms suave, usar 1,5 litros de agua
y 1,5 kg de azcar.

~ 168 ~

Kummel de loncle Hansi


Ingrdients

2 cuilleres soupe de graines de cumin

1 cuillere caf de graines de fenouil

1 cuillere caf de graines danis

1 cuillere caf rase de graines de coriandre

1 litre dalcool 90

500 g de sucre

Prparation

1. Rassemblez toutes les graines dans un mortier et pilez-les afin de dvelopper


leur arme et de parfumer plus profondment votre prparation ; versez dans un
petit morceau de tissu blanc (mousseline, de prfrence) la poudre ainsi obtenue.
Fermez le nouet avec une ficelle assez longue.
2. Versez lalcool dans un bocal et suspendez ce nouet de telle sorte quil ne touche
pas le fond. Laissez macrer jusqu ce que lalcool ait pris une belle couleur
dore (quinze jours environ).
3. Prparez un sirop avec le sucre et un demi-litre deau ; laissez-le bouillir jusqu
ce quil ait une consistance huileuse, puis laissez-le refroidir. Versez-le dans le
bocal et laissez reposer 4 ou 5 jours avant de filtrer et de mettre en bouteilles.
4. Cette liqueur se conserve bien mais peut se consommer tout de suite.

Kummel
Ingrdients pour 10 personnes
Ajouter mes ingrdients1 litre d' alcool 45
Ajouter mes ingrdients30 grammes de carvi
Ajouter mes ingrdients1 cuillre caf de graines d'anis
Ajouter mes ingrdients1/2 cuillre caf de coriandre
Ajouter mes ingrdients zeste d'un citrons
Ajouter mes ingrdients500 grammes de sucre

~ 169 ~

Ajouter mes ingrdients20 cl d' eau


Prparation
Ralisez la recette "Kummel" directement en bouteilles.
Faites macrer le zeste et les aromates dans l'alcool et 350 grammes de sucre pendant
une semaine.
Filtrez travers un tamis, puis un papier.
Faites un sirop avec 150 grammes de sucre et l'eau.
Ajoutez le l'alcool quand il est refroidi.
Dans la bouteille, mettez un morceau de ficelle de cuisine, le sucre s'y cristallisera
formant des inflorescences.
Le carvi, c'est de la graine de cumin.

~ 170 ~