Homemade Liqueurs
Feb 10, 2012 2:11:45 GMT
Post by bixaorellana on Feb 10, 2012 2:11:45 GMT
Don Cuevas posted this in the Infused oils & vinegars thread. I thought we already had a thread on liqueurs, but no -- it was merely one post by me, which has now been Forked to create this thread.
Perhaps since he'll share his smooth secrets here!
Split from: Requested+recipes
LIME-CELLO
11 persian limes, plus one for simple syrup
One liter vodka or other white liquor. (I used Mexican “liquor distilado de caña – blanco”)
Three cups of sugar
One liter of water.
Using a potato peeler, peel just the green part of the limes into a glass container. Add the liquor, cover loosely, and put in a dark cupboard for @ a week or more. (not crucial – your nose will tell you when the peels have steeped enough)
Boil the water & sugar together to make a simple syrup. Add a new lime peel plus the juice of a lime when doing this.
When cool, add to the liquor (peels strained out). Mix well together, then decant into glass bottles & store in freezer.
Makes a great gift, but be sure to save some for yourself.
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CONSTANT COMMENT LIQUEUR
One liter liquor, such as dark rum, but could any light liquor as well (see above)
Assorted spices: cinnamon sticks, cloves, nutmeg, star anise, anise seeds, fenugreek (use your judgment for amounts, i.e., good amount of cinnamon, very little fenugreek)
Peels of two nice-sized oranges (such as a navel)
Three cups of sugar
One liter of water
Put bruised spices & the peel of one orange into the liquor, cover loosely & set aside to steep.
When scent is to your liking, boil the sugar & water & one more orange peel together to make a simple syrup.
Strain the spices & peel from the liquor, & mix it with the cooled syrup. Mix well, then decant into glass bottles & store in freezer.
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NOTES: I store the bottles in the door compartment of the freezer. It’s best not to fill them up completely. Keep some of the liqueur aside to top up the bottles for gift-giving.
I can think of all kinds of uses for these liqueurs ~~ over ice cream, obviously; mix the lime one with vodka, water, & ice for a nice mixed drink; fill the holes of baked apples with the Constant Comment one; use either of them as a flavoring.
I used a dark rum for the C.C., which gave it the right coloring for the product. The lime-cello comes out a pretty yellow, but you might want to add a drop or so of green food coloring to differentiate it from lemoncello, if you’re also making that.[/size][/quote]
Since this thread began, I have taken up infusing lemon peels or tangerine peels in vodka. After about three weeks, it's closely strained and filtered, then mixed with simple syrup to the desired degree of sweetness. I also made some anise liqueur. It's not as pretty, but the taste is great and it's
Perhaps since he'll share his smooth secrets here!
Split from: Requested+recipes
Bixa's -cellos
LIME-CELLO
11 persian limes, plus one for simple syrup
One liter vodka or other white liquor. (I used Mexican “liquor distilado de caña – blanco”)
Three cups of sugar
One liter of water.
Using a potato peeler, peel just the green part of the limes into a glass container. Add the liquor, cover loosely, and put in a dark cupboard for @ a week or more. (not crucial – your nose will tell you when the peels have steeped enough)
Boil the water & sugar together to make a simple syrup. Add a new lime peel plus the juice of a lime when doing this.
When cool, add to the liquor (peels strained out). Mix well together, then decant into glass bottles & store in freezer.
Makes a great gift, but be sure to save some for yourself.
------------------------------------------------------------------
CONSTANT COMMENT LIQUEUR
One liter liquor, such as dark rum, but could any light liquor as well (see above)
Assorted spices: cinnamon sticks, cloves, nutmeg, star anise, anise seeds, fenugreek (use your judgment for amounts, i.e., good amount of cinnamon, very little fenugreek)
Peels of two nice-sized oranges (such as a navel)
Three cups of sugar
One liter of water
Put bruised spices & the peel of one orange into the liquor, cover loosely & set aside to steep.
When scent is to your liking, boil the sugar & water & one more orange peel together to make a simple syrup.
Strain the spices & peel from the liquor, & mix it with the cooled syrup. Mix well, then decant into glass bottles & store in freezer.
--------------------------------------------------------------------
NOTES: I store the bottles in the door compartment of the freezer. It’s best not to fill them up completely. Keep some of the liqueur aside to top up the bottles for gift-giving.
I can think of all kinds of uses for these liqueurs ~~ over ice cream, obviously; mix the lime one with vodka, water, & ice for a nice mixed drink; fill the holes of baked apples with the Constant Comment one; use either of them as a flavoring.
I used a dark rum for the C.C., which gave it the right coloring for the product. The lime-cello comes out a pretty yellow, but you might want to add a drop or so of green food coloring to differentiate it from lemoncello, if you’re also making that.