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Category Archives: Liqueurs Recipes
Hot Buttered Rum Batter #2 Recipe
Ingredients 1/2 cup brown sugar1/2 cup sugar1/2 lb butter1 pint vanilla ice cream Blend all ingredients in a food processer or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum … Continue reading
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Grand Orange-cognac Liqueur Recipe
Ingredients 1/3 cup orange zest1/2 cup granulated sugar2 cups cognac1/2 tsp grenadine syrup 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 … Continue reading
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Four Jokers Recipe
Ingredients 3/4 oz Rumple Minze peppermint liqueur3/4 oz Jagermeister herbal liqueur3/4 oz Goldschlager cinnamon schnapps3/4 oz Black Haus blackberry schnapps Add all ingredients to an old-fashioned glass with/without ice as desired. Stir lightly and serve.
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Angelica Liqueur Recipe
Ingredients 3 tbsp dried and chopped angelica root1/2 cup granulated sugar1 tbsp chopped almonds1/4 cup water1 cracked allspice1 drop yellow food coloring1 inch broken cinnamon stick1 drop green food coloring3 – 6 crushed anise seeds1/8 tsp powdered coriander seeds1 tbsp … Continue reading
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Medd Recipe
Ingredients 2.3 liters honey9 liters water4 lemons30 g cloves900 g sugar1 piece scoured ginger60 g yeast1 piece bread 1. Spread the yeast on a piece of bread. 2. Boil the water, honey and sugar. Stand in an earthenware pot. Skim … Continue reading
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Limoncello Liqueur Recipe
Ingredients 7 lemons1 liter alcohol1 liter water700 g sugar Soak skin of 7 lemons in alcohol for 2 days. Strain. Boil water and sugar and chill. Mix with alcohol. Store in the fridge.
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Homemade Coquito Bueno Recipe
Ingredients 4 cans Coco Lopez cream of coconut3 cans evaporated milk3 cans condensed milk1 1/2 tsp vanilla extract2 eggs1 gallon vanilla ice creampowdered cinnamon to taste1 liter white rum Combine all ingredients in a blender, and blend well. Store in … Continue reading
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Caribbean Orange Liqueur Recipe
Ingredients 3 large oranges3 cups vodka1 1/3 cups superfine sugar 1. Pare very thinly the bright-colored rind from the oranges (no white). Blot the peel on paper towels to remove any excess oil. Put peel in a 4 cup screw-top … Continue reading
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