CLASSIC LIQUEURS
Grand Marnier is a classic orange liqueur to be savored. While ordinary brandy can be used, I recommend a good cognac or French brandy for the best flavor. Ready in 5-6 months.
ANISE LIQUEUR
Anise is said to be nature's favorite flavor....think of fennel, chervil, tarragon and licorice, for a start....and the best uses for anise are all, happily, alcoholic. For licorice lovers, package this infusion in a tissue-wrapped bottle tied with licorice ropes.
Combine sesame and anise seed in a clean quart jar.
Add vodka. Cover the jar tightly. Let stand 10 days,
shaking the jar occasionally. Strain by pouring
through a funnel lined with a paper coffee filter
into clean decorative bottle or decanter.
Combine the sugar and the water in a saucepan. Bring
to a boil, stirring to dissolve sugar. Boil 2 minutes
and remove from heat. Let stand 10 minutes. Combine
the syrup with the liqueur. Age at least 10 days
before giving. Makes 4 cups.
MEXICAN COFFEE LIQUEUR
Kahlua is a complex liqueur. This recipe is an accurate resemblance of classic Kahlua. It's ready in 2 to 4 months.
Heat water in medium saucepan. When hot, add coffee
granules and stir until dissolved. Add sugar and
vanilla bean, stirring well to combine. Bring to a
boil, stirring constantly. Immediately reduce heat so
a very low boil is maintained for 1 minute. Remove
from heat and cool to lukewarm.
Pour vodka and brandy into 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 wire-mesh strainer over a large bowl.
Repeat until desired clarity is reached. Stir in food
coloring. Pour into clean, dry bottles, cap and let
age an additional 1 to 3 months.
Note: Use a freshly opened jar of coffee for best
results. Makes 6 cups.
AMARETTO LIQUEUR
This liqueur will remind you of the famous, oldest
and best-known almond liqueur in the world today,
Amaretto di Saronno. That liqueur has been made in
Italy since the 15th century. Ready in 1 to 2 months.
Chop almonds and place in clean bottle or jar that
will hold at least 4 cups. Add brandy, grain alcohol
and 1/2 cup water. Add orange peel and apricots to
mixture. Stir, cap and age for 1 month to deterime if
additional aging is desired.
After initial aging, strain the clear liqueur through
a colander or a wire mesh strainer into bowl.
Re-strain through cloth bag to remove fine particles.
Almonds and dried apricots can be saved for cooking.
Combine sugar and remaining 1/2 cup of water in a
small saucepan. Bring to a boil, stirring constantly.
Reduce heat and simmer until all sugar is dissolved.
Remove from heat and let cool.
Add cooled sugar-water, almond extract and glycerine
to aged liqueur, rebottle as desired. Liqueur is
ready to serve, but will continue to improve with
aging.
Note: Pure grain alcohol is available at liquor
stores. Glycerine can be bought in cake decorating
stores or pharmacies.
Makes 1 fifth, or 3 1/3 cups
VANILLA CORDIAL
Vanilla cordial is used as a liqueur in France, is interchangeable with vanilla extract and is a welcome present for any baker.Buy fresh vanilla beans from health-food or gourmet shops where they are sold in long glass tubes or folded in jars. The beans should be soft and very fragrant.
Split each vanilla bean piece lenghtwise with a sharp
knife. Put the pieces in a clean, dry bottle that has
a tight cap. Add vodka, cap the bottle and shake
well.
Store the bottle in a place where you will remember
to shake it every few days. Let it steep 2 to 3
weeks; shake it several times a week. A sniff and a
taste will help you judge when it is ready.
Filter the extract into a clean, decorative bottle,
using a kitchen funnel lined with a coffee filter;
discard vanilla bean pieces.
Make a sugar syrup by boiling sugar and the water
together until the sugar is completely dissolved, 2
to 3 minutes. Cool completely.
Add the sugar syrup to the boiled extract and shake
well. Add the whole vanilla bean and cap tightly. For
best results, the extract should be allowed to
mature for 1 month before using.
CRANBERRY CORDIAL
Mix sugar and vodka in a non-metallic container that
has a tight-fitting cover; stir to blend.Add cloves
and orange peel. Finely chop cranberries in a food
processor fitted with a metal blade or in a food
grinder. Mix into the sugared vodka; stir to blend.
Cover and store in a cool place, shaking or stirring
once a day for 2 weeks.
Strain the mixture through a fine sieve, pressing to
extract all liquid. Pour into clean, dry quart jar or
into smaller bottles; seal at once. Store in a cool
place.
Note: You can make superfine sugar by placing
granulated sugar in a blender container and
processing until fine; measure before using.
Makes 4 cups.
IRISH CREAM LIQUEUR
Very close to Bailey's Original Irish Cream.
Quick and easy, ready in a week, keep refrigerated.
Place eggs, evaporated milk, chocolate syrup,
vanilla, lemon extract, coffee granules, sugar and
whiskey in blender; blend well. Bottle and let mellow
2 weeks.Store in refrigerator. Liqueur may be served
at room temperature by pouring into glasses an hour
or two before serving.
Note; This recipe calls for uncooked eggs. Be sure to
use clean, uncracked eggs. Keep refrigerated.
ORANGE RATAFIA
The term ratafia, often used loosely for any
fruit-flavored liqueur, is thought to have derived
from Renaissance custom of drinking a toast on the
ratification of an agreement or treaty. Using
Armagnac gives a woodsy taste. It takes about a month
for the flavor of the ratafia to develope fully.
Place Armagnac, orange juice, orange zest, sugar and
cinnamon stick in a clean, dry jar or bottle with a
tight fitting lid. Store in a place where you will
remember to shake it every few days. Steep 3 to 4
weeks, shaking it several times a week.
After steeping, discard the cinnamon stick and orange
zest. Filter the ratafia into a clean, dry bottle
using a funnel lined with a paper coffee filter. Cap
tightly before storing.
PEPPERMINT LIQUEUR
In a saucepan, combine water and sugar and stir
gently. Heat over medium-low heat until sugar
dissolves. Cool.
Stir in peppermint extract, brandy, and enough food
coloring to make the syrup the color of creme de
menthe. Pour into clean, dry decanter or bottle.
Makes about 4 cups.
VANILLA BRANDY
On a cutting board, split beans in half lenghtwise; cut halves into 1/2 inch pieces and transfer to clean screw-top glass jar or liquor bottle with non-metallic lid. Add brandy or vodka, cap tightly and let stand from two weeks to three months, turning container every day or so to disburse flavor. Then decant into smaller bottles if desired, but do not filter; those tiny vanilla seeds and bits of bean are a flavor-filled designer touch. Use in any recipe calling for vanilla extract, in half the amount specified. Makes 1 pint.