By the way great Christmas gifts for the future.Homemade Bailey's Liquor
1 pint half n half (milk is fine
3 eggs
1 tsp. vanilla extract
3 T. chocolate syrup
1 can sweetened condensed milk
1 cup whiskey
1/2 cup light rum
Blend in a blender and chill.
keep refridgerated up to 3 weeks
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Grand Marnier Recipe
4 medium Oranges
1 Vanilla bean
2 1/2 cups Vodka
1 cup Brandy
1 cup white granulated sugar
1/2 cup water
Look for firm, heavy oranges which indicates lots of juice,
and smoothskinned ones free from soft spots and mold.
Wash and peel oranges making sure to scrape ALL white rind
from the peels to avoid bitter flavor. Slice in strips and add to
liquor and vanilla bean. Steep 23 weeks, strain and filter.
Boil together water and sugar for about 5 minutes at a full boil
and be sure the sugar is dissolved. Allow to cool.
Add sugar syrup to orange liquor and let age for 4 weeks.
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Blueberry Vodka Liqueur
2 cups blueberries, thaw and drain first if using frozen
1 cup sugar
1/2 cup water
1 cinammon stick
1 teaspoon lemon zest
juice from 1/2 a lemon
1 cup 100-proof vodka
1/2 cup brandy
Place blueberries, lemon, cinnamon, vodka and brandy in a clean 1-quart or 1/2 gallon glass (plastic can add a bad taste) container and set aside. Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and heat let stand until just warm. Pour over blueberry mixture. Seal the container and let stand in a cool, dark place for 1 month. Strain out solids and filter through cheesecloth or, if you have the patience, coffee filters.
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Apple Vodka Brandy
2 1/2 pounds apples
2 cups vodka
2 cups brandy
1 1/2 cups sugar
3/4 cup water
Cut apples into wedges, put in jar. Pour vodka and brandy over apples. Cap and age in a cool place for one month. Strain and filter. Combine sugar and water, boil, cool. Combine liqueur and syrup into aging container, age for a month. Strain as needed.
Variation~ Spiced apple. Add two 3" cinnamon sticks, 10 whole cloves, remove spices when filtering/squeezing apples
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Kahlua
4 cups water
4 cups sugar
2 oz. instant coffee (small jar)
1) 5th vodka or everclear
1 vanilla bean
Combine water and sugar in a large pan. Dissolve coffee in mixture and bring to a boil. Let mixture cool then add booze and vanilla bean (split bean before adding to mixture. Pour into a gallon jug (like an old milk container. Leave stored in a dark place for 10 or more days. Shake mixture at least once every 24 hours.
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HOMEMADE KAHLUA
4 c. sugar
4 c. water
Boil 10 minutes, stirring constantly. Pour in 2 ounce jar instant coffee (1 cup). Stir until dissolved. (Do not use freeze dried coffee). Let cool 1-2 hours. Pour in 1/4 of bottle of 190 proof grain alcohol (.75 of 1/5), 1 stick of vanilla bean. Pour into bottle.
The addition of coffee flavored brandy sounds good too in this next one but I wonder if you could just double the coffee and use a fifth of straight brandy.
HOMEMADE KAHLUA
3 c. sugar
1 1/2 c. water
1/4 c. instant coffee
1 vanilla bean or pure vanilla equals 2 tbsp.
1/5th everclear or vodka
1/5th coffee flavored brandy
Bring sugar and water to a boil; simmer 5 minutes, let cool.
To put instant coffee in, mix in hot cup of water or 1/2 cup. Then add to mixture. Put in vanilla, then the two 5ths. Put into bottles on sides, store in dark place for 3 weeks and shake every day.
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Here's another version
1 cup white sugar
1 cup dark brown sugar
1 1/2 cups water
2 1/2 pounds fresh apples, stemmed and washed.
1 teaspoon lemon zest
1 cinnamon stick
2 cups 100-proof vodka
1 cup brandy
Make a simple syrup by bringing white sugar, brown sugar and water to a boil over medium-high heat, stirring constantly. When clear, remove from the heat and let stand until just warm. Quarter and core apples. Slice into a clean half gallon glass container with a tight-fitting lid. Pour syrup over the apples and add lemon zest, cinnamon, vodka, and brandy. Cover and let stand in a cool, dark place for 1 month. Rack or filter into final container, like a wine bottle, fruit jar or decanter.
Note~If you want to thicken consistency without increasing the sugar/water ratio you can use a few drops of glycerin.
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NO EGG BAILEY'S IRISH CREAM
1 14oz can sweetened condensed milk
1 cup half & half
1 cup irish whiskey
1 1/2-2 tsp chocolate flavored syrup (like for coffee, not ice cream)
1/16-1/8 tsp coconut extract
Mix all by hand, nonmetal utensils. Store in fridge.
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Peppermint Schnapps
Spec Klein's homemade Peppermint Schnapps recipe will make you lick your lips like a dog that just caught a whiff of a T-bone.
10 cups of water
2 1/2 cups of sugar
Stir sugar into water as it is being heated to a boil.
After mixture reaches a boil, reduce heat and simmer10 minutes.
Cool mixture to room temperature.
Stir in 1 pint of 190 proof grain alcohol (turn off flame, it's very flammable) and peppermint extract.
Get two 1oz. bottles of extract and add according to taste starting with 1 oz.
Recommend an entire fifth of grain alcohol (moonshine or Everclear and 2 oz. of extract.
Notes~ If you or your helper have a sinus problem, stand near the pot when you pour the extract in. Your sinus problem will disappear for a while.
Pour into bottles.
Makes at least 3 quarts, will need two 1 quart bottles. Guess you will have to drink the rest of it.
Found it took 4 fifth bottles with just a little left over, but remember, used a fifth of the grain alcohol.
Keep in cool place.
It's best from the freezer. The grain alcohol is the anti-freeze.
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Homemade Butterscotch Schnapps
1 cup water
1 cup sugar
1/2 cup brandy
1 cup 100% proof vodka
1 1/2 teaspoons concentrated butterscotch extract
10 drops yellow food coloring (optional)
1 Boil sugar and water together, cool.
2 Pour into 1-qt container and add brandy, vodka, flavoring and food-coloring.
3 Cover and shake vigorously to blend.
4 Let stand in a cool, dark place for 1 month before serving.
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Ouzo
1/2 c. water
1/8 c. sugar
1/2 tsp. chopped n dried angelica root
touch of mace
3 1/2 tsp. anise extract
2 c. pure grain alcohol
1 c. water
Make a simple syrup with water and sugar. Add angelica root with mace. Cool- adding alcohol, anise extract n water. Give it a good share. Age at least 1 week n strain into clean bottles. Allow an additional month for aging.
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Homemade Galliano Liquor GAL
2 c. sugar
1 c. bottled water
6 tsp. pineapple extract
3 tsp. vanilla extract
1/2 tsp. banana extract
1 tsp. pure anise extract
1 qt. 100 proof vodka
5 drops yellow food coloring
Combine sugar and water in saucepan. Boil gently 5 minutes, stirring occasionally to prevent burning. Remove from heat and measure 2 cups of syrup. Pour into large container and cool. Add all extracts, vodka and food coloring. Shake or stir well to blend all ingredients. Makes 1 1/2 quarts galliano.
[From Classic Liqueurs by Long & Kibbey]
Galliano
1 tsp. chopped, dried angelica root
1 3-inch cinnamon stick
1 whole clove
1 pinch nutmeg
1 vanilla bean, split
2 1/2 cups water *
2 cups sugar
1 Tbsp lemon juice
1/2 tsp anise extract
1/2 tsp banana extract
1/2 tsp (scant) pineapple extract
1 1/2 cups pure grain alcohol *
1 tsp glycerine
2 to 3 drops yellow food coloring
First, Long & Kibbey have a few things to say about this recipe. Mostly, they had a devil of a time getting a good Galliano taste-alike, a fact well testified in the complexity of this recipe. But they also discovered that things just didn't work right if they used straight 80-proof vodka. They found things worked best if you used grain alcohol, but that 100-proof vodka worked passably well. See the bottom of the recipe for how much water and vodka to use for 100-proof vodka rather than grain.
Put angelica, connamon, clove, nutmeg and vanilla bean in medium saucepan, add water. Heat to boil, remove from heat. Stand 15 seconds. Then pour through wire-mesh strainer, lined with a coffee filter, into a bowl. (It's important to work quickly or the spices will impart too strong a color and taste to the liquid.) Hold on to the vanilla bean, discard the other spices.
Rinse saucepan and pour liquid back into it. Add vanilla bean and sugar. Heat to boil, reduce heat and simmer 1 minute, stirring constantly. Remove from heat and cool to room temperature.
Add lemon juice, extracts, and alcohol, stirring to combine. Pour into aging container. Cap, and age in a cool, dark place for 1 week.
Then strain through a cloth bag set in a wire-mesh strainer over a large bowl. Repeat until desired clarity is reached. Stir in glycerine and food coloring. Bottle, seal, age for 3 to 6 months.
*Note~ if using 100-proof vodka instead of pure grain, use 3 cups vodka and reduce water to 1 cup. 80-proof vodka just doesn't work.
Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml
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Galliano
3 teaspoons vanilla
1/2 teaspoon anise extract
1 tablespoon lime juice
4 drops yellow food coloring
2 1/2 cups vodka
2 cups sugar
2/3 water
Make syrup with 2 cups sugar and 2/3 cups water.
Bring to a boil. Add rest of ingredients and use immediately.
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Take abottle of decent vodka and drop in a few peppercorns for a great spicy bite to vodka.
Let it sit shaking for a few days...
Peppercorns added
1-2 mildly hot
3-5 spicy
10+ Just crazy
I hear it makes a great bloddy mary!
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Tia-Maria
1 cup Water
3/41 cup Brown sugar
4 tsp Coffee
1 cup Rum
4 tsp Vanilla
Boil water, sugar and coffe for 10 mins and let cool. Add rum and
vanilla. Put in clean bottle(s) and leave for 1 week before using.
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Homemade Southern Comfort
1 1/2 lb Peach
1 cup Sugar
4 strips Lemon peel
2 cups Bourbon
Peel, pit and slice peaches. Place in saucepan.
Add sugar, stir well to combine. Warm over low
heat until sugar is well dissolved and peaches
are juicy. Place mixture into aging container.
Add lemon peels and alcohol, stirring to combine.
Cover container and put in a cool, dark place
(or refrigerate if necessary). Stand for 1 week,
stirring occasionally. Strain and filter: press
out liquid from peaches with the back of a wooden
spoon. Strain again. Ready for cooking now, ready
for drinking in another month.
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Grand Marnier
2/3 cup Triple Sec
1/3 cup Brandy
1 T. Sugar
Mix to disolve sugar.
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Homemade Kahlua with Coffee
2 1/2 cups Sugar
1 cup Corn syrup
1 1/2 oz instant Coffee
2 oz Vanilla
3 cups boiling Water
1 fifth Vodka
Dissolve sugar in 2 cups of boiling water
and add corn syrup. Dissolve the instant
coffee in the remaining water. Pour syrup
and coffee in a gallon jug. Let it cool.
Add vodka and vanilla when cold. For the best
result, let the mixture "mature" for 4-5 weeks.
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Liqueur de Framboise
1 lb Fresh raspberries **
1 lb Sugar
4 c. 80 proof vodka
2 c Water
** This recipe works with most cane berries,
such as blackberries, loganberries, etc.
Ready in 3 months. Makes over 1 quart. Rinse and
check berries. Discard any overripe or moldy berries.
Place berries in a large bowl. Crush berries slightly
with back of wooden spoon. Set aside. Warm 2
cups water with sugar in medium saucepan over moderate heat.
Stir continuously til well dissolved and liquid is just warm.
Pour sugar water over berries, stir. Cover with plastic wrap
and refrigerate for one week.
Stir occasionally. After aging in refrigerator, strain through
a fine wire mesh strainer into a large bowl or aging container.
Add alcohol mixture, stir. Cap and let age one month.
Strain through cloth until clear. Re-bottle as desired.
Ready for use in cooking at this point but age 2
months longer before drinking.
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Fall Spice Liquer
1/2 cup light brown sugar
1/2 cup white sugar
2 1/4 cups apple juice
1 cinnamon stick
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon vanilla extract
2 drops orange extract
1 cup brandy
1/2 cup vodka
Bring white sugar, brown sugar and apple juice to a boil. Add spices. Boil for 4 minutes, then remove from heat. Let stand until just warm. Using a fine mesh strainer to strain out the solids (discard), transfer liquid to a clean 1-quart GLASS container with a tight-fitting lid. Add vanilla, orange extract, brandy and vodka. Shake well. Let stand in a cool, dark place for 1 month. Siphon or filter (coffee filters or cheesecloth work well) into final container. Enjoy immediately or age another month before serving.
This liqueur also works well in cooking. Reduce on the stove with a little butter and toasted pecans, hazlenuts or walnuts and it does great things for chicken or pork. It also adds a rich layer to apple pies or cobbler.
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Concord Grape Liqueur
2 cups Concord grapes, carefully separated from stems and rinsed
1 cup sugar
1/2 cup water
1 cinammon stick
2 teaspoons vanilla extract
2 drops lemon extract
1 cup 100-proof vodka
1/2 cup brandy
Place grapes, lemon extract, vanilla, cinnamon, vodka and brandy in a clean 1-quart or 1/2 gallon glass (plastic can add a bad taste) container and set aside. Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and heat let stand until just warm. Pour over grape mixture. Seal the container and let stand in a cool, dark place for 1 month. Strain out solids and filter through cheesecloth, or, if you have the patience, coffee filters.
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Crab Apple Liqueur
4 quart glass jar and lid that seals
2-3 litres of crab apples (remove seeds or leave in but cut in half or quarters for larger ones)
4 -5 cups sugar
2 - 26 oz bottles of vodka
put apples in jar add sugar and vodka. Rotate jar from lid to base every day for 4-6 weeks.
Strain and enjoy.
or a diabetic modification
2-3 litres of sour crab apples
1 cup sugar
3-4 cups splenda
2-26 oz bottles of Vodka
Less syrupy than the original and the sour crabs give it a very tart flavor.
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Raspberry Liqueur
2 cups raspberries, fresh or frozen
1 cup sugar
1/2 cup water
1 drops orange extract
2 drops lemon extract
1 cup 100-proof vodka
Put raspberries, extracts and vodka in a clean, glass 1 quart container. Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove and let sit until just warm. Pour into the container with the other ingredients. Seal and let stand in a cool, dark place for one month. Strain out the solids, then strain the remaining liquid through cheesecloth or, if you have the patience for it, a coffee filter.
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Beergarita
1/2 a shot of tequilla
3 beer
1 can of frozen lime-aid
a little water n mix-yummy.