Distill, my heart!
Nov 15, 2009 16:59:50 GMT
Post by bixaorellana on Nov 15, 2009 16:59:50 GMT
This thread is not only for liquor we distill ourselves, if indeed anyone does that, but for whatever magic we work using an alcoholic base.
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.
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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.
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.
