This is a list of some of the recipes I’ve tried and some notes to go with them. It will grow over time.
Southern Comfort
A traditional drink from the South. Usig this recipe and also a bit of history.
DIY Southern Comfort
Its a simple and also not sugar heavy – which is a good thing. There is a bit of honey in it whih may or may niot be your thing but make sure to put at least some in. It’s needed.
From wiki – a little bit about the history:
“An inch of vanilla bean, about a quarter of a lemon, half of a cinnamon stick, four cloves, a few cherries, and an orange bit or two. He would let this soak for days. And right when he was ready to finish, he would add his sweetener: he liked to use honey.[9]”
Chocolate Liqueur:
This is a seriously good chocolate drink. It’s like really thick creamy chocolate milk with a big kick.
Easy to make and saves a LOT money compared to shop bought drinks. It’s not exactly low calorie and is pretty much addictive – be warned.
The recipe can be found here:
https://anitalianinmykitchen.com/chocolate-liqueur/
You have been warned 😉
Pineapple Liqueur:
http://www.oneacrevintagehome.com/homemade-pineapple-liqueur/
Simple to make and takes one month of shaking daily before sugaring and straining. The left over fruit will make for a nice ice cream topping;)
Orange Liqueur:
This one can be found here http://themellors.org/cooking/?p=503:
Very simple and even after only 2 weeks, it’s already starting to taste like it should. A winner.
Limoncello
A classic Italian liqueur. Full off lemony goodness with a kick like a mule.
Here: http://themellors.org/cooking/?p=499
If you follow the (my) instructions then not only will you get some really good limoncello, you will also get a good bit (2l -3l of lemon cordial) as well.
Cranberry
Ideal for Christmas and where I really learned that if the recipe says “big” pot, then use a “big” pot. There is only 600ml of vodka in this one but the fruit makes it difficult to fit.
As this was a Dutch recipe – I’ll write it here:
- 450g cranberry
- 500 ml Vodka
- 2 mandarins (always scrub fruit before you use and use organic where you can)
- 500g sugar
- 1 cinnamon stick
- 6 cloves
Wash the cranberry’s and then chop them finely. For this I used a blender but you can chop them by hand. Zest the mandarins (difficult so it’s perhaps easier to use a potato peeler than a rasp) and squeeze the juice out.
NOTE the BIG pot.
Put everything in the BIG pot, tighten the lid and then shake. Leave in a dark place for 3 weeks and shake twice daily.
When ready for bottling, remove the cinnamon stick. Use a cheesecloth to strain the liquid into a container. Then squeeze out all the moisture from the remaining fruit – you want to get as much out as you can.
The liqueur is good to drink at this point but as with most things, if you leave it a little longer, it will mature out.
Note to self – maybe the remaining fruit can be used in some way???
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