Path: utzoo!utgpu!news-server.csri.toronto.edu!rpi!zaphod.mps.ohio-state.edu!ncar!news.miami.edu!mthvax!recipes From: a221@mindlink.UUCP (Richard E. Maddocks) Newsgroups: rec.food.recipes Subject: MISC: Home-Made Liqueurs (Compilation) Summary: original subject was Home-Made Liqueur Recipes (Compilation) Keywords: recipe misc Message-ID: <1991Mar18.134822.15298@mthvax.cs.miami.edu> Date: 13 Mar 91 05:49:13 GMT Followup-To: rec.food.cooking Organization: MIND LINK! - British Columbia, Canada Lines: 570 Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator) Just a short note to thank all of you who responded to my posting re: LIQUEUR RECIPES. I'm sure you will see from the enclosed compilation that my friends in the "Territories" are sure to be pleased with the results of my enquiry. As I promised, please find enclosed all recipes received. THANKS AGAIN and ENJOY! Rick. (maddog@mindlink.uucp) -------- Taken from MIND LINK! on Sun Mar 3 23:29:32 1991 Fri Mar 1 14:01:04 1991 Letter : 254922 From: rsoft!van-bc!uoneuro.uoregon.edu!SRUSSELL Subject : liqueur recipes Here are a few recipes that your friends might enjoy. I have worked at getting the flavour and alcohol content as close as possible to the originals. I have also included the name of a few books that contains a number of decent recipes. Note that most of the recipes in the books do not add enough alcohol to bring the percentage up to that of the liqueur that they are trying to emulate. In any case, enjoy! -Steven Russell srussell@uoneuro.uoregon.edu === "How To Make A World Of Liqueurs" by Heather Kibbey and Cheryl Long First Edition Copyright 1983 by Culinary Arts Ltd. ISBN #0-914667-02-5 An order form in the back of the book gives the following address: Culinary Arts Ltd. Dept. BD 8050 S.W. 85th Portland, Oregon 97223 How To Make A World Of Liqueurs $6.95 How To Make Danish Liqueurs $5.95 (plus $1.00 per book postage and handling) Homemade Liqueurs Dona and Mel Meilach Copyright 1979 by Dona and Mel Meilach ISBN #0-8092-7137-0 (cloth) ISBN #0-8092-7582-1 (paper) Contemporary Books, Inc. 180 North Michigan Avenue Chicago, Illinois 60601 Published simultaneously in Canada by Beaverbooks, Ltd. 150 Lesmill Road Don Mills, Ontario M3B 2T5 Canada === E R S A T Z K A H L U A 53 proof -------------------------- 3 oz (by weight) Medium to dark roast coffee, finely ground 2 3/4 cups Vodka, 80 proof 3/4 cups Brandy, 80 proof 4 tsp Good quality instant coffee 1 Tbl Vanilla extract 1 tsp Chocolate extract 1 tsp Glycerine (at most pharmacies) 1 drop Red food colouring (optional) 7/8 cups Distilled water 1 3/4 cups Granulated sugar Place the ground coffee in a large wide-mouthed glass bottle. Add the vodka and the brandy. Allow the mixture to sit approximately 18 to 20 hours. Use coffee filters to remove the coffee from the alcohol -- discard the spent grounds. Add the instant coffee, the extracts, the glycerine, and the food colour to the mixture. Set aside. In a scrupulously clean pan, boil the water. Add the sugar, stirring rapidly. When the sugar is dissolved, remove from heat. Allow the sugar syrup to return to room temperature. Add the syrup to the alcohol mixture. Store in a tightly capped glass bottle. The liqueur is better when aged for 3 or more months. === T E A L I Q U E U R 60 proof --------------------- 6 teabags Earl Grey tea (or other fine tea) 24 oz. Vodka (80 proof) 1 tsp. Glycerine 1 cup Granulated sugar 1/2 cup Distilled water Combine tea and vodka in a large glass jar. Steep tea in alcohol for approximately 20 to 22 hours, but no longer. Remove tea. Add the glycerine. In a scrupulously clean pan, boil the water. Add the sugar, stirring rapidly. When the sugar is dissolved, remove from heat. Allow the sugar syrup to return to room temperature. Add the syrup to the alcohol mixture. Store in a tightly capped glass bottle. The liqueur is better when aged for 2 or more months. === K U M M E L 60 proof ----------- 2 Tbl. Caraway seeds 1 1/2 tsp. Anise seeds 1 tsp. Fennel seeds 1 tsp. Angelica root (crushed) 2 Cloves 3/4 tsp. Cumin 1 pinch Pepper 24 oz. Vodka (80 proof) 1 tsp. Glycerine 1 cup Granulated sugar 1/2 cup Distilled water Combine spices, seasonings, and vodka in a large glass jar. Put jar in a cool, dark place, and allow to steep for three weeks. Strain and filter alcohol mixture. Add the glycerine. In a scrupulously clean pan, boil the water. Add the sugar, stirring rapidly. When the sugar is dissolved, remove from heat. Allow the sugar syrup to return to room temperature. Add the syrup to the alcohol mixture. Store in a tightly capped glass bottle. The liqueur is better when aged for 3 or more months. === Taken from MIND LINK! on Wed Mar 6 16:56:36 1991 Wed Mar 6 11:01:18 1991 Letter : 256411 From: allanc@physiol.su.oz.auallanc@physiol.su.oz.au Subject : Re: REQUEST: Home Liqueur Recipes I don't have a recipe for Irish cream but I do have one for Rum Cream, perhaps it can be adapted. Myers Rum Cream 8 oz Myers Rum 1 can (14oz) sweetened condensed milk 1 egg 1 tbls vanilla Mix all ingredients in a blender and blend for several minutes on medium. Refrigerate overnight (important). Enjoy Haven't gotten around to trying this yet, but I found it a while ago in (probably) either Women's Day or Family Circle . . . one of the fall issues where they give loads of recipes for things to make for gifts for the holidays. HOMEMADE CREAM LIQUEUR 1 can (14 oz) sweetened condensed milk 1 cup dark rum 1 cup heavy cream 1/4 cup chocolate-flavored syrup 4 tsp instant coffee powder 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1/4 tsp coconut extract Combine all ingredients in blender or food processor. Whirl at high speed until well blended and smooth. Serve immediately over ice. Or cover tightly and store in refrigerator up to 2 weeks. Stir before serving. Makes 3 1/4 cups for $6.07 (Price at the time) Nutrient Value Per 1 Ounce: 107 calories, 1 g protein, 5 g fat, 10 g carbohydrate, 26 mg sodium, 18 mg cholesterol. While this is probably not 'homebrewing' in the strict sense of the word, here's how I recently made some rather nice fruit liqueur. (This is a recipe I got when I was in Poland this summer- tasting a truly awesome Cherry Liqueur that a friend made) Instructions for making fruit liqueur: (Tested on raspberries, blackberries and a mix of both). Start with fresh fruit. Place cleaned fruit into a jar. Add very strong alcohol just so it barely covers all of the fruit. -I used double distilled vodka (alcohol content probably about 55-65%). -Beware though- Apparently operating a still is VERY illegal ;-) Let the covered jar sit for about a week and a half (it's covered so the alcohol doesn't evaporate). Note that no fermentation takes place here- all that happens is that the fruit soaks up the alcohol, and releases some of its juices. Depending on the type of fruit the level of fluid may decrease. Once you've decided that the fruit has soaked in much of the alcohol gently pour off the fluid so as not to blemish the fruit (try one now for a taste experience :-). Call this (very strong) fluid rack #1. During the following steps you probably should avoid blemishing the fruit if at all possible. Replace the fruit in the jar, but layer it with sugar. How much sugar is a bit difficult to say here. I usually tried to do my best to cover almost all of the fruit with _some_ sugar. Cover the jar again. What happens now is that the sugar makes the fruit give off its alcohol and shrivel slightly. In a couple of days the level of juice in the jar should reach almost the top of the fruit. This means it is time to pour it off again, call this rack #2. Now we repeat the layering with sugar step (getting rack#3, rack#4, etc) until only a very small amount of juice is released. I have been told that with cherries this can be kept up until only a tiny little bit of cherry skin is surrounding the pit. Each rack is sweeter and sweeter. With rasp[black]berries I got to rack #4 and then got bored waiting for really small amounts of juice. So I took the berries, threw them into a cloth and twisted the hell out them to release the vestiges of alcohol and juice. This was rack#5. The left over pulp can be used with ice-cream. Note that this step is entirely optional, four racks were plenty enough (but why waste alcohol :-). Now comes the fun part. Invite several friends (I used 5) and mix the different racks in various proportions and get some feedback on how they taste (too sweet, too alcoholic, too dry, etc). Don't use too many friends or else you won't have any left after the tasting. Now you should know what proportions to mix the final product in. Disposing of juice _not_ used in the final mix is left as an exercise to the reader (I had some sweet stuff left over and use it on ice cream). Thoughts on the final mix: In my case the final mix was very close to the ratio of rack#1: rack#2: rack#3 etc. This was convenient because I got the maximum of liqueur with minimal leftovers. Suggestions? (although I am pretty pleased with the result) If anybody has similar recipes I would love to hear them. How about calvados? or some other fruit liqueur? re: Apple Cider I like sweet apple cider so for the next batch I plan to use ale yeast instead of champagne yeast (hoping that it will die off while there is still some sugar in the juice). Will this work? Are there better ways to stop the fermentation (other than refrigeration)? Happy brewing, mark Unless you add quite a lot of sugar, the alcohol content will not get high enough to kill off the yeast. Use an inherently non-attenuative yeast. I find that Red Star California Champagne yeast is just right, though Red Star Pasteur Champagne yeast makes it too dry. Yes, if you're distilling alcohol for consumption. However, 100 proof vodka should be easily available (I don't drink the hard stuff, so haven't kept up on exactly what proofs are available), and if you would like a slightly different flavor, you can always use Bacardi 151 (75% alcohol). Drop in 1 Campden tablet per gallon, when you decide it's fermented enough. Adding lots of sugar will let the yeast eat themselves to death, but will leave you with a high alcohol content. If you don't want that, the Campden tablets give you control. You can stop it when it tastes right. Look for them in winemaking/homebrewing shops, they're primarily used for sterilizing must in winemaking. After a visit to a friends house in Poland and a sampling of his Cherry Liqueur (THE BEST liqueur I have EVER tasted)- I have decided to make liqueur also. Here are the directions he gave me (for cherry liqueur): Fill a Jar with cherries. Add alcohol to cover all the cherries. Let sit for a week or so, by this time the cherries should have swelled and there should be less liquid in the jar. Pour off the liquid. a)Layer the cherries with sugar and let sit another week. b)Pour off resulting fluid. c)Repeat steps a) and b) until the cherries are so small that they're just basically the pit covered with a very thin skin. Now mix all the batches that you poured off to suit your taste. The first is most bitter, the last is the sweetest. HOMEMADE CREAM LIQUEURS: Rum Cream Liqueur 1 can (14 oz) sweetened condensed milk 1 cup dark rum 1 cup heavy cream 1/4 cup chocolate-flavored syrup 4 tsp instant coffee powder 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1/4 tsp coconut extract Combine all ingredients in blender or food processor. Whirl at high speed until well blended and smooth. Serve immediately over ice. Or cover tightly and store in refrigerator up to 2 weeks. Stir before serving. Myers Rum Cream 8 oz Myers Rum 1 can (14oz) sweetened condensed milk 1 egg 1 tbls vanilla Mix all ingredients in a blender and blend for several minutes on medium. Refrigerate overnight (important). Irish Cream Liqueur 1 can (14 oz) SWEETENED condensed milk 1-3/4 C Irish whiskey (I've substituted Canadian Club with success even though the flavor is quite different) 4 eggs (fresh uncracked grade A eggs are imperative since this won't be cooked) 1 C cream (the calorie conscious can fool yourselves with half-half or milk) 2 T chocolate syrup 1 T powdered coffee 1 t vanilla extract 1/2 t almond extract Combine all ingredients in a blender until smooth. Store in the refrigerator for up to one month. I only use 1/2 the alcohol, and I got rave reviews from everyone who had it. I'm not sure how long it will really last; it's long gone in a month :-). I got this recipe from John Cooper (gt7545b@prism.gatech.edu) a long while ago but have never tried it out myself. JOHN COOPER WRITES: The recipe that I use I got off the net just before Christmas. Those who have guinea-pigged it for me like it better than Bailey's. As a note, the original recipe had twice the whiskey, but I find it much smoother this way: Homemade Bailey's Irish Cream In blender, combine 1 pint half and half 2 eggs 1 1/2 cup Irish whiskey (Canadian Club works too) 2 tblsp. chocolate syrup dash cinnamon 1 tsp. vanilla Blend until mixed well, serve cold. Stores up to two weeks in the fridge, but it's never lasted that long :-). Homemade Kahlua 1 tsp of chocolate syrup 1 qt. water 1/4 cup instant coffee 4 cup sugar 1 pint brandy 1 quart vodka 1 oz. vanilla In saucepan, combine water, instant coffee, and sugar. Bring to boil. Remove from heat and cool. Add brandy, vodka, and vanilla. Gidday, ok here goes.... This one was used for the snow when we were frozen solid and very wet GLUEWEIN 4 litres of cheap red wine 250 ml of cheap brandy/vodka 1 cup sugar juice of 3 Lemons pinch of cardamom 6 cinnamon sticks 6 full slice of lemon approx 5mm thick 1 bay leaf...... Chuck all ingredients in large pot EXCEPT for the sugar, cover , simmer gently for 10 mins ,taste. Now add 2 teaspoons of sugar per person level NOT heaped..... simmer for 10 mins. Place lemon slices in glass mugs and ladle the concoction into glass.... the lemon must float.If not ,discard lemon and cut new slices.... the secret is to drink the hot mixture thru the lemon..it gives a very distinctive flavour. CAUTION:::::: DO NOT ALLOW THE MIXTURE TO BOIL::::::::: after all you wouldnt want all that alcohol to evaporate would you? Variations of this: Rum instead of brandy/vodka, more sugar less sugar...... above will serve 6 people adequately, it depends on how drunk you wish to get. I have tried to lessen the amount for less people but it never tasted the same, so I just make it up and store it in fridge and reheat when needed... === MEAD 3 lbs honey(lighter the better ) 1 lemon 1 orange 1/2 onz citric acid, Tannin 2-3 drops or yeast 1/16th onz method.... 1. Put honey into large pot add hot water to make up total to 1 gallon stir well until honey melts, simmer low for further 5 mins 2. Add the juice of lemon and orange, the tannin citric acid 3. Strain liquid into fermentation vessel,place in warm spot and plug the top with cotton wool. Wait 4 days then...... 4. Now fit fermentation lock onto vessel. ASIDE ( glass jar large enough to take all the liquid is all that is needed To make ferm.vessel..as for the lock...use a rubber bung with a hole punched into the top..now buy an air lock (used in beer fermenting) and use that as the lock ...cost... $2.50) 5. After the mixture stops bubbling (approx 3-5 days) syphon into sterilized container add one Campden tablet and close the container with air lock. 6. Let stand until clear then syphon into sterilized bottles,add 1 teaspoon of sugar per 750ml bottle and cap... wait 14 days then drink. I use old beer bottles sterilized with MILTON antibacterial solution. This stuff is used in sterilizing baby's bottles. You can use sodium bi-metasulphate but it works out to be more expensive than milton. This gives 1 gallon for approx 75c per 750ml bottle of wine Sorry to mix measurements but we use metric and u guys use imperial,in aus the large beer bottles are 750ml standard so e'thing is in proportion to the 750 bottle. === Hope this is of some use. The GLUE- is great for cold winter nights with lotsa friends.... You dont' have to add brandy..etc.. just use the ruff red and it will be less potent but not as warming..... CHEERRS...............allanc Pete's Almost Perfect Rum Cream 1 14oz can of sweetened condensed milk 1 egg 8 oz Myers (very) Dark Rum 1 tbls (real) vanilla Place all ingredients in a blender and blend on medium for 3-5 minutes. Place in the refrigerator overnite (waiting is the hardest part of this recipe). Enjoy (nectar of the gods) === Taken from MIND LINK! on Sun Mar 3 23:22:06 1991 Thu Feb 28 10:01:06 1991 Letter : 254402 From: rsoft!van-bc!msu2.oscs.montana.edu!ooprb Subject : Drinks... Hello, I hope some of the following is what your looking for. Could your forward any drink recipes you get to me, PLEASE... It took me months just to collect the ones I've got. Thanks in advance. Rocky B. - ooprb@msu3.oscs.montana.edu === Kahlua: 3 C. Water 3 C. Sugar 14 tsp. Instant Coffee -Simmer these ingredients for 1 hour. Stir occasionally. Bring to boil, then turn the burner down and simmer for on more hour. 1/5 100proof Vodka 4 tsp. Pure Vanilla 1 Vanilla Bean -Take off of heat and cool slightly. 1/5 100Proof Vodka and 4 tsp. Pure Vanilla. Cut one Vanilla Bean in 1/4' and place two pieces in each bottle. Fill with Kahlua. -Place bottles (makes about 2) on sides and turn bottles over once a week for 3 weeks. Then drink!!! === Irish Cream Liquor: 1 3/4 C. liquor (Irish whiskey, brandy, rum, bourbon, scotch, vodka or rye whiskey) 1 (14 oz.) can Eagle Brand Milk 1/2 pint Whipping Cream 4 Eggs (grade A uncracked) 2 Tbsp. Chocolate Flavored Syrup 2 tsp. Instant Coffee 1/2 tsp. Almond Extract Blend (use blender) all ingredients until smooth. Store tightly covered in refrigerator. Shake before serving. Keeps up to one month. === Homemade Cream Cordial: 1 (14 oz.) can Eagle Brand Sweetened Milk 1 1/4 C. liqueur (almond, coffee, orange or mint) 1 C (1/2 pint) whipping or light cream 4 eggs (Grade A clean, uncracked) In blender container, combine all ingredients; blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir before using. (Makes about 1 quart.) === Frank's Galliano: 2 C. Sugar 1 C. Water Boil gently for 5 min. Cool completely and add: 3 tsp Pineapple Extract 3 tsp Vanilla Extract 1/2 tsp Banana Extract 1/4 tsp Anise Extract 5 drops yellow food coloring 1/5 100proof Vodka mix and pour into bottle. Drink and enjoy. === Amaretto: 2 C. Sugar 2 C. Water Bring to boil, then reduce and simmer for 10 minutes. Stir occasionally. Remove from heat and cool. Stir in: 2 C. Vodka 2 C. Brandy 3 to 4 tsp Almond Extract Bottle and let sit in a dark place for 30 days. === [compilation by Rick Maddocks ]