Ingredients
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.
Ingredients
In blender container, combine all ingredients, blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator for up to one month. Stir before using.
*The Coffee Liqueur can be substituted for Almond, Mint or Orange Liqueur.
Ingredients
Place the chopped cranberries in a 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.
When ready, strain the cordial into bottles and seal with corks.
Ingredients
1. Wash plums and pat dry, cut in half or smaller, and pit. Place in an aging container, pour sugar over, and stir. Add vodka and brandy, stirring to partly dissolve sugar. Cap container and place in a cool, dark place for 2 months, stir occasionally.
2. Place a strainer over a large bowl and strain liqueur. Press the liquid from the plums with the back of a wooden spoon, and discard plum pulp. Re-strain liqueur through cloth until clear, and bottle as desired.
3. Plum liqueur is ready for drinking or cooking, however for best results, age for another month.
Ingredients
Place cherries (drained), mixed with everclear into a sealable cannister for approx. 2 1/2 months.
Serve by the shot.
*To drown out flavor of everclear, put one cherry in shot glass, and fill with sprite or 7up. Take cherry and soda into mouth at same time, chew cherry, and swallow all together. Enjoy!
Ingredients
Soak several slices of habanero pepper in the bottle of vodka for 3 months before using. It will give you that feeling of a summer hot breeze.
Ingredients
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. Cap and let stand in a cool place for 2 weeks, shaking occasionally.
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After initial aging, strain leaves from liqueur, discard leaves. In a saucepan, 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.
Ingredients
Begin with gentle fruit juices. Put a little less than 1 pint orange juice and the juice of 2 or 3 lemons into a half-gallon or gallon jar.
*Before squeezing the lemons, peel the rinds very thinly and add them as well.
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Add 2 quarts rum. Cover and let stand for three days.
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Put 2 pounds sugar into 1 quart water and bring to boil. Add the sugared water to the rum and fruit juice, cover, and let stand for two weeks. Then strain and bottle
Ingredients
1. Crush pineapple pieces very finely and add, with the sugar, to pineapple juice in a pan. Leave to stand overnight.
2. Drain syrup and strain pineapple pieces through a cheese cloth or in a food processor. Mix juice with rum and vodka, and add lemon juice to taste. Pour into a 0.7 litre bottle and fill with pineapple juice or water. Leave for one week.
Ingredients
Blend all ingredients in a food processer or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tbl spoons of batter to a mug of very hot water. Serve in irish coffee cup.
Ingredients
Blend all ingredients in a food processer or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tbl spoons of batter to a mug of very hot water. Serve in irish coffee cup.
Ingredients
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.
Ingredients
Add all ingredients to an old-fashioned glass with/without ice as desired. Stir lightly and serve.
Ingredients
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.
Ingredients
1. Spread the yeast on a piece of bread.
2. 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.
3. Strain and bottle. Corks should be loose to start with. Leave for at least 5-6 months.
Ingredients
Soak skin of 7 lemons in alcohol for 2 days. Strain. Boil water and sugar and chill. Mix with alcohol. Store in the fridge.
Ingredients
Combine all ingredients in a blender, and blend well. Store in glass bottles, and place in refrigerator.
Ingredients
1. 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.
2. 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.