Homemade liqueurs
I attempted homemade kahlua last weekend. When I went to the ABC store, I couldn't remember how much vodka I needed, so I bought the biggest bottle of cheap vodka I could find – and I only needed 2 cups.
I don't drink hard alcohol, so I was thinking about making different liqueurs. Tips? Recipes? Has anyone made homemade amaretto or hazelnut liqueur, or something citrus-y? Help me use up this yucky vodka!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
17 Comments:
Dissolve skittles in vodka overnight. Strain. I've never tried it myself, but friend swear it's good. Though I wouldn't use the super cheap stuff on it.
stratusgd at 9:26AM on 03/24/09
Try this it would be great for summer hot days;
http://www.recipezaar.com/Limoncello-Lemoncello-Limoncella-167289
WSLunch at 9:33AM on 03/24/09
I use a pealer to take the rine of lemons or oranges then let them soak in the Vodka. The more zest you put in the better the flavor.
Pauhonna at 9:41AM on 03/24/09
WSLunch is correct - limoncello is awesome, especially if you keep it in the freezer for hot summer nights.
sarajane at 10:38AM on 03/24/09
We have grapefruit coming out of our you know what and I pealed some rind and along with some mint, mixed them with a 750ml bottle of vodka (decanted into a pitcher) for 5 days. Very nice with tonic or club soda with a twist of lemon/lime. I like homemade Limoncello too, but this way avoids the added sugar.
finsbigfan at 10:47AM on 03/24/09
I had homemade limoncello in Italy, and thought it was awful (I much preferred grappa). I thought it tasted like a melted lemon Jolly Rancher with a grain alcohol kick. Hmmm, maybe I could try lemon-lime or orange, and greatly reduce the sugar?
KarynMC at 10:51AM on 03/24/09
I saw a magazine article where the made different flavored vodka with vanilla bean, one had chili peppers in it (for yummy bloody mary's), I think another was fruit (watermelon and strawberry?). I think the possibilities are endless. I've tried doing the candy flavored vodkas with jolly ranchers. Trick is with any flavored vodka is to shake it everyday and then strain it really well when you're done. I think when the blueberries are ripe I'm going to try making blueberry vodka and mix it with lemonade. Another tip, if while you're experimenting you don't want to spend a fortune on expensive vodka, buy cheaper vodka and filter it through a brita type pitcher before you flavor it. It's not going to come out Chopin but it's better than it would have been.
coltsfanchris at 11:51AM on 03/24/09
Split a couple vanilla beans, drop them in a jar of vodka, and forget about it for a few months. You'll have homemade vanilla extract.
ProfessorChaos at 12:29PM on 03/24/09
Vanilla is nice, and you can use it as a vanilla-infused votka, or as vanilla in your cooking.
I've also steeped berries and cherries in votka and had good results. Add sugar to taste.
dbcurrie at 1:22PM on 03/24/09
I love Pom in vodka. It is the base for most of the drinks that are so in style right now. Cosmos, flavortinis, etc. I add a bit of lime juice and Pom to vodka and put it in a pitcher out with ice, lemon peels, limoncello, orange juice and let people make their own whatever.
Also OMG OMG Bloody mary, just make a bloody mary bar with good tomato juice, horseradish, tabasco, worcestershire and some celery sticks and your giant bottle O voddie.
JerzeeTomato at 1:55PM on 03/24/09
I've done both the limoncello and vanilla extract. The vanilla was amazing -- I gave some away for Christmas and kept some myself -- but I never got to try the limoncello (stolen, bottle broken, don't ask). But like everyone's said, there are a ton of things you can do with it. Have you tried Googling "infusing vodka"?
Oh, how'd the kahlua turn out?
kfarrel3 at 2:28PM on 03/24/09
Check your local bookstore or Amazon for a cookbook by John Rose called The Vodka Cookbook. I've made a good many of his recipes for infusions and food, all good.
I have to be honest though - when you use really cheap vodka (it can be a bit harsh), your results can be iffy. I just don't want to invest a lot of time or ingredients on a process that could produce something that is only OK. I guess if I had a jug of the stuff, I would use something to infuse that would be very flavorful. I've done a whole variety of hot peppers for a Chile Vodka and it works just great in Bloody Marys where you've got a lot of other flavors going on.
Another thing I've done is just infuse it with a bag of frozen (unsweetened) raspberries and let it sit for a week, then strain it. Easy peasy. Makes a wonderful combo with cranberry juice and slice of lime or orange. The other flavors will help cut the bitter or harsh notes of the inexpensive vodka.
@coltsfanchris - What a great idea to filter the vodka! Thanks!
frederika at 3:05PM on 03/24/09
@kfarrel - I will let you know on 4/20 (I am supposed to let it sit for a month)! Other people who have made it tell me that it comes out very well - it is from an upcoming cookbook. I am testing for the authors.
Also, how many vanilla beans did you need to make a decent extract?
@frederika - I was told that any old vodka would do (and that something pricey would just be a waste of money), so I got Absolut. I really like the idea of chili vodka, but I am not really fond of mixed drinks, so I'm not sure how much use I would get out of it. :-(
KarynMC at 3:44PM on 03/24/09
@Karyn -- hmm, let me think. I started with a handle of (pretty cheap) vodka and new beans, so I think four beans? Split, but not scraped. By the end of the six weeks, though, I think I ended up with six or seven beans total. Fair warning, though -- if you start with fresh beans, the steeping container will look gross. All of the gunk (seeds?) inside the pod will eventually float to and collect on the top, so you will have to strain it at the end. Totally worth it, though.
I ask about the kahlua because I attempted to make a kahlua-like coffee liqueur at the same time, and while it smelled amazing, in the end it was really just too strong to be used in anything other than a very mixed drink. I thought it was okay and gave it out anyway, but my parents were a little taken aback by its strength, haha.
kfarrel3 at 4:13PM on 03/24/09
I've got a sichuan peppercorn infusion going right now and it's "interesting" to say the least. For cocktail use, sparingly is the key word, but it does liven up things quite a bit.
lagomorph at 4:41PM on 03/24/09
I've gotten very tasty infusions in just a few days using a variety of things - berries, citrus, cinnamon sticks (in rum) and chili peppers. The thing to do is shake it once or twice a day and starting the second or third day taste little samples. When it's flavored to your satisfaction, strain. Or not. Sometimes I just put it in the freezer with everything still inside the bottle.
RegrettableFoodie at 12:04AM on 03/25/09
@KarynMC- You know, I was told the same thing, but I could tell the difference in my finished product. I guess it's sort of like when chefs tell you to cook with wine you would like to drink. If you use swill, you won't be fooling anybody. If you use Absolut, you should be fine though. I love Absolut! I've made blackberry brandy for my SO and used inexpensive vodka and grain alcohol. It turned out great. Maybe you could do an eau de vie for sipping rather than an infusion to be used for cocktails. But don't discount infusions for cooking purposes either! Use them for marinades and dressings... I used the hot chile vodka for a Bloody Mary steak marinade that was the bomb.
frederika at 12:23AM on 03/25/09