The Melting Pot 2.0/The Melting Pot 2.0.iso/food/beverag/liqueurs

Text File | 1995-09-27 | 9.0 KB | 285 lines

Fruit Liqueur

(Tested on raspberries, blackberries and a mix of both).

Start with fresh fruit. Place cleaned fruit into a jar.

Add very strong alcohol just so it barely covers all of the fruit.
-I used double distilled vodka (alcohol content probably about 55-65%).
-Beware though- Apparently operating a still is VERY illegal ;-)

Let the covered jar sit for about a week and a half (it's covered so
the alcohol doesn't evaporate). Note that no fermentation takes place
here- all that happens is that the fruit soaks up the alcohol, and
releases some of its juices. Depending on the type of fruit the level
of fluid may decrease.  Once you've decided that the fruit has soaked
in much of the alcohol gently pour off the fluid so as not to blemish
the fruit (try one now for a taste experience :-). Call this (very
strong) fluid rack #1.

During the following steps you probably should avoid blemishing the
fruit if at all possible.

Replace the fruit in the jar, but layer it with sugar. How much sugar
is a bit difficult to say here. I usually tried to do my best to cover
almost all of the fruit with _some_ sugar. Cover the jar again. What
happens now is that the sugar makes the fruit give off its alcohol and
shrivel slightly. In a couple of days the level of juice in the jar
should reach almost the top of the fruit. This means it is time to pour
it off again, call this rack #2.

Now we repeat the layering with sugar step (getting rack#3, rack#4,
etc) until only a very small amount of juice is released. I have been
told that with cherries this can be kept up until only a tiny little
bit of cherry skin is surrounding the pit. Each rack is sweeter and
sweeter.

With rasp[black]berries I got to rack #4 and then got bored waiting for
really small amounts of juice. So I took the berries, threw them into a
cloth and twisted the hell out them to release the vestiges of alcohol
and juice. This was rack#5. The left over pulp can be used with
ice-cream. Note that this step is entirely optional, four racks were
plenty enough (but why waste alcohol :-).

Now comes the fun part.
Invite several friends (I used 5) and mix the different racks in
various proportions and get some feedback on how they taste (too sweet,
too alcoholic, too dry, etc). Don't use too many friends or else you
won't have any left after the tasting. Now you should know what
proportions to mix the final product in.  Disposing of juice _not_ used
in the final mix is left as an exercise to the reader (I had some sweet
stuff left over and use it on ice cream).

Cherry Liqueur

Fill a Jar with cherries.
Add alcohol to cover all the cherries.
Let sit for a week or so, by this time the cherries should have swelled and
there should be less liquid in the jar.
Pour off the liquid.
a)Layer the cherries with sugar and let sit another week.
b)Pour off resulting fluid.
c)Repeat steps a) and b) until the cherries are so small that they're
just basically the pit covered with a very thin skin.

Now mix all the batches that you poured off to suit your taste.  The
first is most bitter, the last is the sweetest.


Irish Cream Liqueur

1 can (14 oz) SWEETENED condensed milk
1-3/4 C Irish whiskey
4 eggs (fresh uncracked grade A eggs)
1 C cream
2 T chocolate syrup
1 T powdered coffee
1 t vanilla extract
1/2 t almond extract

Combine all ingredients in a blender until smooth.  Store in the
refrigerator for up to one month.


Baileys Irish Cream

1 Cup Irish Whiskey
1 Can sweetened condensed milk
3/4 Cup Whipping cream
4 eggs
1 T Sugar
2 tsp chocolate extract
2 T vanilla
1/2 T coconut extract
2 tsp instant coffee

Blend all ingredients together.  Store a couple of days in the
refrigerator.  Drink & Enjoy.


Homemade Bailey's Irish Cream

1 pint half and half
2 eggs
1 1/2 cup Irish whiskey (Canadian Club works too)
2 tblsp. chocolate syrup
dash cinnamon
1 tsp. vanilla

Blend until mixed well, serve cold.  Stores up to two weeks in the
fridge, but it's never lasted that long :-).


Bailey's

3 eggs
1 teaspoon coconut essence (extract)
1 1/2 tablespoons chocolate syrup
1 cup of whiskey
1/2 teaspoon coffee powder

Blend all ingredients in ablender for no longer than 2mins.
Pour over ice and enjoy straight away.


GLUEWEIN

4 litres of cheap red wine
250 ml of cheap brandy/vodka
1 cup sugar
juice of 3 Lemons
pinch of cardamom
6 cinnamon sticks
6 full slice of lemon approx 5mm thick
1 bay leaf......

Chuck all ingredients in large pot EXCEPT for the sugar, cover , simmer
gently for 10 mins ,taste.  Now add 2 teaspoons of sugar per person
level NOT heaped.....  simmer for 10 mins.

Place lemon slices in glass mugs and ladle the concoction into
glass....  the lemon must float.If not ,discard lemon and cut new
slices....  the secret is to drink the hot mixture thru the lemon..it
gives a very distinctive flavour.


Homemade Cream Cordial

1 (14 oz.) can Eagle Brand Sweetened Milk
1 1/4 C. liqueur (almond, coffee, orange or mint)
1 C (1/2 pint) whipping or light cream
4 eggs (Grade A clean, uncracked)

In blender container, combine all ingredients; blend until smooth.
Serve over ice if desired.  Store tightly covered in refrigerator up
to one month.  Stir before using. (Makes about 1 quart.)


CREAMY RUM LIQUEUR

400ml can condensed milk
300ml cream
300ml milk
up to 3/4 cup rum (preferably Bundy-rum)
2 tablespoons chocolate sauce
2 teaspoons instant coffee dissolved in
2 teaspoons boiled water

Mix all ingredient's slowly in a blender. Serve chilled.

Keeps sealed in the fridge, for 2 weeks.


Homemade Kahlua

1 qt. water
2 1/2 cups sugar
3 tablespoons instant coffee
1 tablespoon vanilla
2 1/2 cups vodka

Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY
slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add
vanilla and vodka. Makes 7 cups.


Tia-Maria

1 cup of water
3/4 to 1 cup of brown sugar
4 taespoons coffee powder

Boil for 10 mins and let cool.

Add 1 cup of Bundy Rum
4 teaspoons vanilla essence

Put in clean bottle(s) and leave for 1 week before using

KAHLUA

3 cups sugar
3 cups water
1/4 cup instant coffee

Mix the above and bring to a boil, then simmer for 1 1/2 hours. Bring
the mixture to room temperature, then add:

5 tbsp vanilla extract
1 bottle of white rum
1/2 bottle of triple sec

GRAND ORANGE-COGNAC LIQUEUR

Grand Marnier is a classic orange liqueur to be savored. While ordinary brandy
can be used, we recommend a good cognac or French brandy for best flavor. Ready
in 5 to 6 months. Makes about 1 pint.

1/3 cup orange zest*
1/2 cup granulated sugar
2 cups cognac or French brandy
1/2 tsp glycerine

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 bagStir with a wooden spoon
to combine. Cap and age 3 more months before serving.

*Note: Authentic Grand Marnier uses bitter Haitian oranges to produce its
classic taste. You may use any type of orange peel you wish; however, a bitter
type, such as Seville, is preferred for authenticity.

KAHLUA

Bring 3 cups of water, 3 cups of sugar and 1/4 cup of instant coffee
to a boil, then simmer for 1 1/2 hours.

Cool to room temperature and add 1 fifth of white rum and 1/2 of a
fifth of Triple Sec.

Homemade Kahlua

1 qt. water
2 1/2 cups sugar
3 tablespoons instant coffee
1 tablespoon vanilla
2 1/2 cups vodka

Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY
slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add
vanilla and vodka. Makes 7 cups.


Coffee-Vodka

2 cups water
2 cups white sugar
1/2 cup dry instant coffee
1/2 chopped vanilla bean (I use vanilla extract about 1 to 2 t.)
1 1/2 cups vodka
caramel coloring (optional)

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 sugar syrup and coffee solution  with the
vodka.  Cover tightly and shake vigorously each day for 3 weeks.  Strain
and filter.  Yield: about 4 cups

I do substitute vanilla extract for the vanilla bean because I always have
the extract on hand.  I also don't usually wait three weeks to drink it.
If you use the extract you only have to wait a short while to try it.
(Like about 5 minutes :-).

Its also best to let the sugar mixture cool completely so the vodka won't
evaporate when its added.  I've never added the caramel coloring.  You
really don't need it.

If you like a smoother feel to the liqueur you can add about 1 teaspoon of
glycerine to the finished product.