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Liqueurs

Amaretto

2 cups sugar
2 cups water
Bring to boil, then reduce heat and simmer for 10 minutes.
Stir occasionally. Remove from heat and cool.
Stir in:
2 cups vodka
2 cups brandy
3 to 4 tsp. almond extract
Bottle and let sit in a dark place for 30 days.
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Angelico

4 cups unshelled Hazelnuts (or 2 ½ cups shelled)
4 tsp. Angelica root (available in natural foods stores)
31 oz. Vodka, 80 proof
1 tbsp. Vanilla extract
¼ tsp. Almond extract
1 ½ cups Granulated sugar
¾ cup Water, filtered or distilled
1 tsp. Glycerin (available in pharmacies)
2 drops Yellow food coloring (optional)Preheat oven to 350 degrees F.
Shell hazelnuts
Roast the nuts on a baking sheet for 10 to 15 minutes.
Remove from oven, and allow to cool to room temperature.
Coarsely chop nuts, and place in a large glass container.
Bruise angelica root with a mortar and pestle, and add to container.
Add the vodka
Cap tightly and put in a dark place for 1 month.
Shake jar occasionally
Pour mixture through a fine strainer to remove the larger pieces
Then pour mixture through a cheesecloth,
and finally through paper coffee filters to remove the smaller particles.
After staining and filtering, measure the volume of the alcohol mixture.
It should measure 28 ounces.
If the volume is less, add more vodka to make up the difference.
In a scrupulously clean sauce pan, bring the water to a boil.
Add sugar, stirring until dissolved.
Allow to cool to room temperature.
Add syrup to alcohol mixture
Stir in vanilla and almond extracts, glycerin, and food coloring
Allow to age for at least 3 months.
A second straining may be required after the aging period.
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Bailey’s Irish Cream

Cherry Liqueur

Fill jar w/cherries.
Add alcohol (grain) to cover cherries.
Let sit for a week or so, until the cherries have swelled
and there is less liquid in the jar.
Pour off liquid, but save it.
a)Layer 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.
Mix all the batches that you poured off to suit your taste.
The first is most bitter, the last is the sweetest.
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Cranberry Cordial

1 lb (.5 kg) cranberries, coarsely chopped
3 cups (3/4 liter) sugar
2 cups (.5 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.
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Cream Cordial

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 ¼ cups of your favorite liqueur (almond, coffee, orange or mint)
1 cup (1/2 pint) whipping or light cream
4 eggs (only Grade A clean, untracked eggs)
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.)
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Cream Liqueur

14 oz. sweetened condensed milk
1 cup dark rum
1 cup heavy cream
¼ cup chocolate-flavored syrup
4 tsp. instant coffee powder
½ tsp. ground cinnamon
½ tsp. vanilla extract
¼ tsp. coconut extract
Combine ingredients in blender until well blended and smooth. Serve
immediately over ice. Cover tightly, store in fridge at least 2 weeks.
Stir before serving. (makes: 3 ¼ cups)
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Creme de Menthe

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.
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Egg Nog

Separate 6 eggs.
Beat the yolks until they are lemon color or lighter (the more beating the better).
Beat in ½ cup sugar.
Clean your beaters and, in a large bowl,
beat the whites until they form stiff peaks.
Beat in ½ Cup sugar. Fold the yolks into the whites.
Gently stir in: 1 pt. heavy cream, 1 pt. milk,
1 pt bourbon, and 1 oz rum.
It can be consumed immediately,
although it mellows if you let it chill for a while, even overnight.
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Egg Nog Kentucky-style

1 quart heavy cream, whipped
6 eggs
1 cup sugar
2 cups bourbon
Separate eggs
Beat yolks
add sugar
Add bourbon slowly while beating.
Beat egg whites until stiff.
Fold whites into egg yolk mixture; then fold whipped cream into mixture
Refrigerator for a little less than 4 days
Stir frequently to avoid separation
Color will change to a pale yellow.
Serve w/nutmeg or cinnamon.
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Fruit Liqueur - Berry

Start with fresh fruit (raspberries, blackberries and a mix of both)
Place cleaned fruit into a jar.
Add very strong alcohol(everclear or Double distilled vodka)
just so it barely covers all of the fruit
-Beware though- Apparently operating a still is VERY illegal-
Let the covered jar sit for about a week and a half.
Once you've decided that the fruit has soaked up much of the alcohol
gently pour off the fluid so as not to blemish the fruit
Call this (very strong) fluid batch #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 batch #2.
Now we repeat the layering with sugar step (getting batch #3, batch #4,
etc) until only a very small amount of juice is released.
I have been told that with cherries this can be kept up
until only a tiny little bit of cherry skin is surrounding the pit.
Each batch is sweeter and sweeter.
For time saving for batch #5 take the berries,
throw them into a cloth and and ring them out
to release the vestiges of alcohol and juice
(The left over pulp can be used with ice-cream).
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Fruit Liqueur - Citrus

Find a glass container with an opening large enough to comfortably
accept a medium size orange.
The smaller the container the better.
Invert a shot glass and center in the bottom of the container.
Pour a cup of Everclear into the container without wetting the top of the shot glass.
Place a fresh orange on top of the shot glass.
The orange should have a moderately thick skin, but not excessive.
A round glass top is ideal, if not, a closely fitting plate
will do to cover the brew.
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.
There's no magic here, find your own sweetness level,
this is just for openers.
Pour into a regular bottle and stopper tightly
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 weeks it very drinkable but the flavor is noticably less.
And, it will get cloudy.
Yes any citrus will work (never tried a grapefruit or tangerine, etc.),
I have even put two dozen mint leaves on a thread and hung over.
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Galliano

2 cups Sugar
1 cup Water
Boil gently for 5 min.
Cool completely and add:
3 tsp. Pineapple Extract
3 tsp. Vanilla Extract
½ tsp. Banana Extract
¼ tsp. Anise Extract
5 drops yellow food coloring
1/5 100 proof Vodka
Mix and pour into bottle. Drink and enjoy.
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Irish Cream Liqueur

1 ¾ cups of your favorite liquor (Irish whiskey, brandy, rum, bourbon, scotch or rye whiskey)
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 cup (1/2 pint)whipping or light cream
4 eggs (only Grade A clean, uncracked eggs)
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla extract
½ tsp. almond extract
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 serving. (Makes about 5 cups.)
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Honey Liquor "Baerenfang" (bear catch)

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.
Suggestion: Exchange spirit of wine with spirits like whisky, brandy or
a similar strong liquor, then you'll get a lighter liquor.
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Kahlua

3 cups Water
3 cups Sugar
14 tsp. Instant Coffee
Simmer these ingredients for 1 hour. Stir occasionally.
Bring to boil, then turn the burner down and simmer for one more hour. Take
off of heat and cool slightly. Add 1/5 100 proof Vodka and 4 tsp. Pure
Vanilla. Cut one Vanilla Bean in ¼’s and place 2 pieces in each bottle.
Fill with Kahlua. Place bottles (makes about 2) on sides and turn bottles
over once a week for 3 weeks. Then it is ready to drink!
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Kvas

500 gr. Rye-bread
8 l water
25 gr yeast (the book mentions yeast to make bread)
225 gr sugar
4 spoons of lukewarm water
1 lemon
2 spoons of raisins
2 branches of peppermint

Put the slices of rye-bread in the oven (200 degrees Celsius)
for about 45 mins, until they're dried.
Boil the 8 liters of water. Crumble the dried rye-bread,
put it in the boiling water for about 5 mins.
Let it the water, and rye-bread rest for 4 hours,
covered with a tea-cloth
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.
Filter the water-rye-bread mix in a kitchen sieve.
Carefully extract all water from the rye-bread.
Wash, and peel the lemon.
Add the lemon-peel, the sugar, the yeast and the peppermint.
Stir the solution, and let it rest (covered) for 8 hours.
Sieve the solution (tea-cloth).
Bottle it.
Put some raisins, a bit of lemon-peel,
and a fresh leaf of peppermint
in every bottle, close the bottles,
and keep them in a cool place.
Ready when the raisins start floating.
Sieve the stuff one more time in a tea-cloth.
Put the Kvas in the fridge 4 hours before drinking.
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Mead

3 lbs honey (lighter the better)
1 lemon
1 orange
0.5 oz citric acid,
2-3 drops Tannin or 1/16th oz yeast

Put honey into large pot
add hot water to make up total to 1 gallon
stir well until honey melts, simmer low for 5 minutes
Add the juice of lemon and orange, the tannin citric acid
Strain liquid into fermentation jar,
place in warm spot and plug the top with cotton wool.
Wait 4 days
Now fit fermentation lock onto jar.
After the mixture stops bubbling (approx 3-5 days) siphon into
sterilized container add one Campden tablet
and close the container with air lock.
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.
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Medd (Met, Honey Wine)

4 pints honey
2 gallons water
4 lemons
1 oz cloves
2 lb white sugar
piece of ginger (scoured)
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 any scum.
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.
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Mint Liqueur