Irish Cream Liqueur #3
How to make the Irish Cream Liqueur #3 – Blend (use blender) all ingredients until smooth. Store tightly covered in refrigerator. Shake before serving. Keeps up to one month.
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How to make the Irish Cream Liqueur #3 – Blend (use blender) all ingredients until smooth. Store tightly covered in refrigerator. Shake before serving. Keeps up to one month.
How to make the Irish Cream BTB – Mix all the ingredients thoroughly, except for the Whipping Cream. You can use a Mixer (recommended) or by hand. After all the ingredients are Mixed well you will add the Whipping Cream, Mix lightly, do not overMix.
How to make the Angelica Liqueur – 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.
How to make the Absinthe #1 – Steep wormwood in Vodka for 48 hours. Remove, add the rest and steep for one week. Age.
How to make the Absinthe #2 – Mix together and let sit a few days. Strain through a Coffee filter. To serve Mix 1 part Absinthe to 4 parts Water, add Ice, enjoy.
How to make the Medd – Spread the yeast on a piece of bread. Boil the Water, Honey and Sugar. Stand in an earthenware pot. Skim off any scum. Add Lemon Juice, Clovess 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. Strain and bottle. Corks should be loose to start with. Leave for at least 5-6 months.
How to make the Honey Liquor – Dissolve Honey in hot Water. The Water should not be hotter than 45 degrees Celsius. Let the Mixture cool down, then add spirit of wine.
How to make the Vanilla Liqueur – Split Vanilla beans first lengthwise, then in 1/2 inch pieces. Put in a bottle, add Brandy and Sugar, and shake *very* well until the Sugar has dissolved. Now leave the Mixture about 1 month so that the Vanilla flavour has time to develop properly. After one month you can strain the Liqueur so that the Vanilla particles are removed. The Vanilla Liqueur keeps a very long time. To serve you have two possibilities: either use the Liqueur as it comes out of the bottle, or Mix with half and half or Whipping Cream. The Latter doesn’t keep too long though, it should be used in the next days (or right now). You can also pour a small amount of the Liqueur in a glass of Milk as a kind of alcoholic Vanilla Milk.
How to make the Vanilla-Coffee Liqueur – Combine Sugars and Water. Boil for 5 minutes. Gradually stir in Coffee. Cool. Add Vodka and Vanilla and Mix thoroughly. Cover and let ripen for 1 month. Remove Vanilla bean.
How to make the Kahlúa® #4 – Mix first 4 ingredients and simmer them for 1.5-2 hours with occasional stirring. Cool. Add the rest of the stuff. Filter and pour into dark bottles. Keep the bottles in a cool, dark place for 3 months. Shake every day.
How to make the Fresh Mint Liqueur – 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. 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.
How to make the Homemade Kahlúa® – Dissolve Sugar in 2 Collins Glasss 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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RECIPES
How to make the Deep Valley – Starting by the Gin and the blue Curacao and finishing by the Soda,
How to make the Sevilla Cocktail – Shake all ingredients with Ice, strain into a Whiskey Sour glass, and serve.
How to make the Lemonade Bomb – Follow the instructions on the can of Lemonade concentrate, but substitute the Vodka
How to make the VirGin Sex On The Beach – Mix equal parts Orange Juice and Cranberry Juice. Mix in
How to make the Zadarade – Fill glass with Ice Cubes. Add Absolut Mandarin, Triple Sec, and Sour Mix. Add
How to make the Wild Sex – Fill glass with Ice and pour Malibu, Peach Schnapps and 151 into glass.
How to make the Whitecap Margarita – Place all ingredients in a blender and blend until smooth. This makes one
How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
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