Académique Documents
Professionnel Documents
Culture Documents
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,
3. citron, ou
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~
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~
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~
voir
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~
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~
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~
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
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 ~
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 ~
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).
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 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.
~ 17 ~
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 ~
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 ~
et
graines
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
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 ~
~ 25 ~
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
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.
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 ~
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 grappa
50 feuilles de stevia
Laisser macrer pendant 2 semaines
Liqueur d'herbes espagnole
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)
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 ~
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 ~
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
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 ~
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 ~
~ 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 ~
~ 45 ~
~ 46 ~
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.
It gives a commercial
absinthe using steam
45
** 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 ~
** 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 ~
** 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
** 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 ~
** 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 ~
** 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
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)
Cap
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.
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.
~ 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.
Store tightly
covered
in refrigerator up to one month. Stir before using.
(Makes
about 1 quart.)
** 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.
** 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 ~
** Kahlua
4
4
2
1
1
cups water
cups sugar
oz good instant coffee
vanilla bean
Fifth Cheap Bourbon (that's a 750ml bottle)
** Kahlua #1
4
5
2
1
1
C water
t instant coffee
1/2 C sugar
1/2 C vodka
T chocolate syrup
** 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.
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 ~
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.
-------------------------------------------------------------------------
** 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.
-------------------------------------------------------------------------
** 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 ~
** 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
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
Goldwasser
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:
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 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.
CINNAMON CORDIAL
12 stick cinnamon
1 qt vodka
1 and 1/3 cp sugar
2 tbsp honey
~ 83 ~
Krupnik Litewski
Honey Vodka
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%.
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 ~
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.
http://www.botanical.com/botanical/mgmh/mgmh.html
http://www-ang.kfunigraz.ac.at/~katzer/engl.html
Quantity ( grams/litre)
60-250
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
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 ~
Marialuisa's Liqueur
100 verbena leaves
1 lemon (quartered)
600 g sugar
600 ml alcohol
500 ml water
Mint Liqueur
35 mint leaves
peel of 1 lemon
300 g sugar
300 ml water
300 ml alcohol
Steep for 2 weeks. Filter. Add sugar syrup. Bottle and age.
~ 92 ~
Wild Fennel
Vermouth
1 handful of wormwood
1 litre red wine
1 glass neutral alcohol
1 glass of sugar
1 star anise
Vermouth:
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
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:
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.
~ 97 ~
For
information
on
herbs
http://www.botanical.com
in
the
recipes
see:
1litre grappa
50 leaves of stevia
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 ~
Persicot
Krambambuli
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
Chartreuse
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
~ 104 ~
Green 'Chartreuse' 1
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
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 ~
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
Grand Chartreuse
~ 107 ~
6g nutmeg
8g poplar buds
50g melissa
100g peppermint
12g thyme
12l alcohol
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 ~
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 ~
Citrus Liqueurs
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 ~
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).
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.
Curacao recipe:
1litre of orange distillate (1/3 of which is a bitter
orange distillate)
1.5 litres water
~ 117 ~
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.
~ 119 ~
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
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.
Cordials
Southern Comfort
~ 122 ~
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.
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.
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)
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 ~
~ 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.
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 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.
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Likewise
check
out
Recipe
Source
Alcoholic
Beverages
For fun using them with Jell-o, see http://www.bostonbaden.com/hazel/Jello/jello8b.html
LiqueurWeb,
Des Zein's Code Imports - essences etc for sale.
Italian liqueur flavouring.
Big Al's fruit liqueur.
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
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
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.
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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 ~
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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.
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
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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 ~
Coffee
COFFEE LIQUEUR
INGREDIENTS
METHOD
~ 144 ~
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 ~
Advocaat
~ 148 ~
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.
Atholl Brose
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 ~
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 ~
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.
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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.
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 ~
1 litre dalcool 90
500 g de sucre
Prparation
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
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~ 170 ~