Galliano® Herbal Liqueur
How to make the Galliano® Herbal Liqueur – Boil Water, corn Syrup and Sugar for 5 minutes. Add the remaining ingredients and stir. Cover and let stand 1 month.
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RECIPES THAT INCLUDE:
How to make the Galliano® Herbal Liqueur – Boil Water, corn Syrup and Sugar for 5 minutes. Add the remaining ingredients and stir. Cover and let stand 1 month.
How to make the Coffee-Vodka – Boil Water and Sugar until dissolved. Turn off heat. Slowly add dry instant Coffee and continue stirring. Add a chopped Vanilla bean to the Vodka, then combine the cooled Simple Syrup and Coffee solution with the Vodka. Cover tightly and shake vigorously each day for 3 weeks. Strain and filter. it’s also best to let the Sugar Mixture cool completely so the Vodka won’t evaporate when it’s added. If you like a smoother feel to the Liqueur you can add about 1 Teaspoon of glycerine to the finished product.
How to make the Strawberry Soak – Sprinkle Sugar over dIced Strawberries, and toss by hand in a bowl. Pour Alize over Strawberries, and let soak for 15 min. to a half an hour. Strain Mixture well, and store in Alize bottle for later use. Will yield more than a bottle, so have another empty bottle ready in reserve.
How to make the Saurian Brandy – Put Orange rind in a half-pint jar with 1/4 Collins Glass Vodka. Seal it and shake occasionally. Let it steep overnight. — Pour Sugar and 1 2/3 Collins Glasss Vodka into a 28 ounce bottle. Seal it and shake until all the Sugar is dissolved, then add the Maple Syrup. — Filter the Orange extract through a fine handkerchief or Coffee filter until it becomes clear. — Add a tablespoon of the final extract to the Vodka Syrup Mixture and Mix well. If your Orange Peels are much more or less aromatic than average, adjust the quantity so that you have enough to hide the maple flavor, without having enough to make the Liqueur bitter or recognizably Orange flavored.
How to make the Plum Liqueur – Wash plums and pat dry. Cut plums in half or smaller, pit. Place plums in aGing container. Pour Sugar over plums, stir. Add Vodka and Brandy stirring to partly dissolved Sugar. Cap container and place in a cool, dark place for 2 months, stir occasionally. Place a strainer over large bowl and strain Liqueur. Press liquid from plums with the back of a wooden spoon. Discard plum pulp. Re-strain Liqueur through cloth until clear. Bottle as desired. Ready for drinking or cooking but best if aged another month.
How to make the Pineapple Liqueur – Crush Pineapple pieces *very* finely. Put together with the Pineapple Juice in a pan, add the Sugar. Leave to stand overnight. Drain Syrup and strain Pineapple pieces through a Cheesecloth or in a food processor. Mix Juice with Rum and Vodka, add Lemon Juice to taste. Pour in a 0.7 l bottle and fill to the brim with Pineapple Juice or Water. Leave at least one week.
How to make the Limoncello – Soak skin of 7 Lemons in alcohol for 2 days. Strain. Boil Water and Sugar and chill. Mix with alcohol. Store in the fridge.
How to make the Grand Orange-Cognac Liqueur – Place zest and Sugar in a small bowl. Mash and Mix together with the back of a wooden spoon or a pestle. Continue mashing until Sugar is absorbed into the Orange zest and is no longer distinct. Place into aGing container. Add Cognac. Stir, cap and let age in a cool dark place 2 to 3 months, shaking monthly. After initial aGing, pour through fine mesh strainer placed over medium bowl. Rinse out aGing container. Pour glycerine into aGing container and place cloth bag inside strainer. Pour Liqueur through cloth bag. Stir with a wooden spoon to combine. Cap and age 3 more months before serving.
How to make the Italian Limoncello – Wash the Lemons with a vegetable brush and hot Water to remove any residue of pesticides or wax. Carefully zest the Lemons with a zester or vegetable peeler so there is no white pith on the peel. — In a 1-gallon glass jar, add one fifth Vodka and the Lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place. — In a large saucepan, combine the Sugar and Water and cook until thickened, appx. 5 to 7 minutes. Let the Syrup cool before adding it to the limoncello Mixture. Add the additional fifth of Vodka. Allow to rest for another 10 to 40 days. — After the rest period, strain and bottle, discarding the Lemon zest. Keep in the freezer until ready to serve.
How to make the Homemade Southern Comfort® – 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.
How to make the Daiquiri Liqueur – Pare very thinly the bright-colored rind from the Limes (no white). Blot the peel on paper towels to remove any excess oil. Put peel in a 4 Collins Glass screw-top jar. Add 2 Collins Glasss of the Rum. Close the jar. Store in a cool, dark place for 2 days or until Rum has absorbed the flavor. Remove the peel and add the Sugar. Shake vigorously until the Sugar dissolves and add remaining Collins Glass of Rum. Close jar and store in a cool, dark place at least 1 month to age.
How to make the Cranberry Cordial – Place the chopped cranberries in a 2 liter jar that has a tight-fitting lid. Add the Sugar and Rum. Adjust the lid securely and place the jar in a cool, dark place. Invert the jar and shake it every day for six weeks. Strain the Cordial into bottles and seal with corks.
COCKTAIL
RECIPES
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How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
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