Homemade liqueur recipes
I want to get some ideas to make some gifts for Christmas. Liqueurs or cordials. I have a Kahlua that I make that turns out great. Any others would be fun to try. thanks
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19 Comments:
I do a coffee liqueur every year for gifts too--love it!
I like making an orange liqueur too. I simmer orange peels in a simple syrup and add a little orange essence. Then I mix it with vodka or light rum.
This is great mixed with your own cranberry vodka (just chop some fresh ones and infuse the vodka for 3-4 weeks.)
I do a lavender in the summer the same way, and give it in tiny bottles since a little goes a long way. Great added to a vodka lemonade or even in some nice hot teas.
My other favorite is doing an Irish Cream. If you use evaporated milk and a good dark chocolate syrup (which you can make, no need to rely on Hershey's!) it lasts for quite a long time in the fridge--not that it ever lasts long ones people get their hands on it.
You can find a basic Irish Cream recipe on most of the big sites--then just sub out some evaporated milk for the cream. I tend to make mine a bit less sweet and add more whiskey, but that is just personal taste.
sadiepix at 7:37PM on 10/12/09
wonderful ideas thank you
cmiron at 7:45PM on 10/12/09
Umeshu, a Japanese plum liqueur.
http://japanesefood.about.com/od/japanesedrinkgreentea/r/plumwine.htm
Carioca at 7:56PM on 10/12/09
@cmiron - I'm afraid I don't have a recipe for one, but I'd love to see your coffee liquer recipe. Thanks!
bassetgal at 8:36PM on 10/12/09
I've also made Irish Cream with great success. I've also made mixed nut, blueberry, and dried fruit liqueurs. Just about anything within reason can be steeped in alcohol. Try cranberries for the holidays!
finewinendine at 8:49PM on 10/12/09
Here is the recipe, which was taught to me by a Dutch friend, for a tradtional, European, orange/coffee liqueur known as "44".
• 1 liter "Everclear" grain alchohol (151°). Your liquor store can special order this product for you.
1 orange, scrubbed and studded with 44 cloves (the spice, not garlic cloves)
• 44 sugar cubes
• 44 coffee beans
Place all ingredients in a 1–1/2 qt. cannning jar with a tight fitting, rubber gasketed lid. "Marinate" for 44 days, swirling the contents occasionally to dissolve the sugar.
salpico at 8:55PM on 10/12/09
We used to make guinda which is a cherry infused liquer. We used a giant wine jug for throwing it together. It was the perfect dessert drink for special events. I don't know my dad's exact recipe since he just made it about once every few years.
I found this link for a recipe.
Basically it says:
1/2 liter water
600 cc of alcohol (we always used vodka)
750 g of sugar
1/2 kilo of sour cherries
1 vanilla bean
Rinse and dry cherries, pierce or pit them. Pour cherries and alcohol in a bottle, cap tightly and macerate the fruit for 20-25 days. Make a simple syrup with the sugar, water, and vanilla. Cool the syrup and add to the alcohol/fruit. Store for another 15-20 days before using.
We always stored it in the back of the liquor cabinet during the whole process since it was a nice dark and dry spot.
gingercookiewithlime at 9:04PM on 10/12/09
I like Mario Batali's limoncello recipe. I'm planning on making it for gifts this holiday season as well. I can't vouch for the variations just yet, but I plan on making the blood orange version soon. Here's a link: http://www.foodnetwork.com/recipes/mario-batali/lemon-digestive-assistant-limoncello-recipe/index.html
The only thing I would change is a little less simple syrup. It came out just a hair too sweet last time.
annabanannas at 11:06PM on 10/12/09
the only thing i made was skittles vodka and vanilla essence. they are pretty and the vanilla is good for someone who doesnt drink but bakes/cooks.
blizcheetah at 11:43PM on 10/12/09
I've made a version of Chambord from an a 1982 article in Cuisine by Sharon Tyler Herbst and a pretty good sub for Grand Marnier that I found online a year or so ago. Unless you grow raspberries, you don't save a lot on the brandy, but the Grand Marnier version costs lots less than the real thing. Recipe for the Chambord sub is called Very Berry Brandy.
I got a real buy on vanilla beans not long ago and am trying to find some small bottles to give the vanilla extract to my kids for holiday stocking additions.
suegsf at 5:56AM on 10/13/09
My dad always started the New Year planning for Holiday festivities by starting German Rumtoff (sp?), but it can be made any time of the year.
Starting in a huge container with a tight-fitting seal, add 1 pint of seasonal fruit of choice (i.e., berries in summer, switching to oranges, switching to apples, switching to pears by winter). Fruit should be scrubbed clean, without peels if they have them, and sliced relatively thin/smushed if berries. Top with 1 quart of clear rum and 1 cup sugar. Cover top with plastic wrap, and seal tightly with lid. Let sit for a month, repeat. Keep adding until Christmas or whenever you feel ready to stop.
The sugar and rum make almost a brandy consistency as the fruit begins to breakdown, and high alcohol rum lessen spoilage. Now that I'm a grownup and can have more than a tiny taste, I dig this when warmed slightly during the holidays. Fruitcakes are made better when you use liquored fruit :)
SuzyHomemaker at 2:42PM on 10/13/09
Wonderful heartfelt memories and some dandy recipes. thank you
for bassetgal heres my coffee liqueur recipe. Its easy and like the real stuff but with a bigger kick
Boil together 4 c sugar to 4 cups water. Boil for about 15 minutes. Let cool for 1/2 hour
In a 1 gal jar pour a bottle of 100 proof vodka 1 vanilla stick cut to open and release the beads 5 TBlsp instant coffee still to dissolve the coffee granuals add the sugar water and stir. Let set for 21 days or so. stir occassionaly then put into fifths to enjoy or give as gifts. Mine is for Christmas. this makes a 1/2 gallon. I usually double the recipe.
cmiron at 6:29PM on 10/13/09
I used to have a recipe for Irish cream that I gave away as gifts at the holidays.
janaatwg at 6:45PM on 10/13/09
The book "Jam It, Pickle It, Cure It" has some awesome infused drink recipes - mostly using brandy and vodka. Limoncello, creamy lemoncello, walnut brandy...the list goes on. They look pretty easy and straightforward, though I have yet to try them myself.
katieelby at 7:17PM on 10/13/09
I've been making a sweet tea vodka that has been driving my friends insane with love for it. It's just a bit dangerous given that it doesn't taste much like vodka, but more like cool ice tea. I'm planning on giving to everyone in mason jars this Christmas. I live in a place where we drink ice tea- at least ice tea cocktails- all year.
As with all things homemade the exact measurements really come down to taste.
A bottle of vodka.
A tea-bag or two.
Empty the vodka into a large glass container. Add the tea-bags.
Swirl it around a bit and let the tea steep until it has that deep tea color. Not too long though other wise it will become bitter.
Meanwhile, make a simple syrup, and let it cool off it bit.
When the vodka has that perfect tea color add the simple syrup.
Taste. Is it sweet enough? If not. Add more syrup.
Chill.
Enjoy.
deeboochi at 2:13AM on 10/14/09
Limoncello is very nice, but the careful zesting of lemons takes some time:
http://cantaloupealone.blogspot.com/2009/07/limoncello-for-fellows.html
If you have spice junkies on your list try jalapeno infused vodka. Simple:
http://cantaloupealone.blogspot.com/2009/08/drink-heat-its-still-august.html
Also made my own maraschino cherries, and toyed with the idea of making them in my own chocolate infused rum (made from rum and coca nibs). Here is the maraschino cherry recipe: http://cantaloupealone.blogspot.com/2009/07/maraschino-cherries.html
Cantaloupe Alone at 1:28PM on 10/15/09
Limoncello is fantastic, and once Meyer lemons come around, Meyer limoncello is even better.
http://makingitwithmeleyna.com/166/
meleyna at 7:12PM on 10/15/09
Pit 1 pound of peaches. Combine with a 750ml bottle of Alsatian reisling and 1 1/2 cups sugar in a non-reactive pan. Bring to a gentle boil, and stir to dissolve the sugar. Simmer for 5 minutes. Let cool and place in a large jar or crock along with 1/2 cup rum. Let sit in a cool, dark place for 2 days. Strain and transfer to bottles. This will keep in the fridge for up to several months.
Lippy at 9:42AM on 10/16/09
Thanks for all the great recipes. Can't wait to try some!
bassetgal at 8:19AM on 10/17/09