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CLASSIC LIQUEURS

Grand Orange-Cognac Liqueur

Grand Marnier is a classic orange liqueur to be savored. While ordinary brandy can be used, I recommend a good cognac or French brandy for the best flavor. Ready in 5-6 months.

  • 1/3 cup orange zest (see note)
  • 1/2 cup granulated sugar
  • 2 cups cognac or French brandy
  • 1/2 teaspoon glycerin (see note)

    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. Put into a container and 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 glycerin into aging container and place cloth or coffee filter inside strainer. Pour liqueur back through cloth bag or filter. Stir with wooden spoon to combine. Cap and age 3 more months before serving.
    Note: Authentic Grand Marnier uses bitter Haitian oranges to produce its classic flavor. You may use any type of orange peel you wish; however, a bitter type, such as Seville, is preferred for authenticity. Note: Glycerin is available at pharmacies.
    makes about 2 cups


    ANISE LIQUEUR

    Anise is said to be nature's favorite flavor....think of fennel, chervil, tarragon and licorice, for a start....and the best uses for anise are all, happily, alcoholic. For licorice lovers, package this infusion in a tissue-wrapped bottle tied with licorice ropes.

  • 1 teaspoon sesame seed
  • 3 tablespoons anise seed
  • 3 cups vodka
  • 1 1/4 cups granulated sugar
  • 1 cup water

    Combine sesame and anise seed in a clean quart jar. Add vodka. Cover the jar tightly. Let stand 10 days, shaking the jar occasionally. Strain by pouring through a funnel lined with a paper coffee filter into clean decorative bottle or decanter.
    Combine the sugar and the water in a saucepan. Bring to a boil, stirring to dissolve sugar. Boil 2 minutes and remove from heat. Let stand 10 minutes. Combine the syrup with the liqueur. Age at least 10 days before giving. Makes 4 cups.


    MEXICAN COFFEE LIQUEUR

    Kahlua is a complex liqueur. This recipe is an accurate resemblance of classic Kahlua. It's ready in 2 to 4 months.

  • 2 cups water
  • 1/4 cup plus 2 teaspoons instant coffee granules or powder (see note)
  • 3 1/2 cups granulated sugar
  • 1 vanilla bean, split
  • 2 3/4 cups vodka
  • 3/4 cup brandy
  • 1/4 teaspoon chocolate extract
  • 1 drop red food coloring

    Heat water in medium saucepan. When hot, add coffee granules and stir until dissolved. Add sugar and vanilla bean, stirring well to combine. Bring to a boil, stirring constantly. Immediately reduce heat so a very low boil is maintained for 1 minute. Remove from heat and cool to lukewarm.
    Pour vodka and brandy into container. Add the cooled coffee mixture and the chocolate extract. Stir well. Cap and let age in a cool, dark place for 3 weeks. After initial aging, strain liqueur through a cloth-lined wire-mesh strainer over a large bowl. Repeat until desired clarity is reached. Stir in food coloring. Pour into clean, dry bottles, cap and let age an additional 1 to 3 months.
    Note: Use a freshly opened jar of coffee for best results. Makes 6 cups.


    AMARETTO LIQUEUR

    This liqueur will remind you of the famous, oldest and best-known almond liqueur in the world today, Amaretto di Saronno. That liqueur has been made in Italy since the 15th century. Ready in 1 to 2 months.

  • 2 dried apricot halves, chopped
  • 2 cups brandy
  • 1/2 cup pure grain alcohol (see note)
  • 1 cup water, divided
  • 1 tablespoon chopped orange peel (include some white pith)
  • 1/2 pound almonds
  • 1 1/4 cups granulated sugar
  • 2 teaspoons almond extract
  • 1 teaspoon glycerine (see note)

    Chop almonds and place in clean bottle or jar that will hold at least 4 cups. Add brandy, grain alcohol and 1/2 cup water. Add orange peel and apricots to mixture. Stir, cap and age for 1 month to deterime if additional aging is desired.
    After initial aging, strain the clear liqueur through a colander or a wire mesh strainer into bowl. Re-strain through cloth bag to remove fine particles. Almonds and dried apricots can be saved for cooking. Combine sugar and remaining 1/2 cup of water in a small saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer until all sugar is dissolved. Remove from heat and let cool.
    Add cooled sugar-water, almond extract and glycerine to aged liqueur, rebottle as desired. Liqueur is ready to serve, but will continue to improve with aging.
    Note: Pure grain alcohol is available at liquor stores. Glycerine can be bought in cake decorating stores or pharmacies.
    Makes 1 fifth, or 3 1/3 cups


    VANILLA CORDIAL

    Vanilla cordial is used as a liqueur in France, is interchangeable with vanilla extract and is a welcome present for any baker.Buy fresh vanilla beans from health-food or gourmet shops where they are sold in long glass tubes or folded in jars. The beans should be soft and very fragrant.

  • 4 or 5 vanilla beans, at least 5 to 6 inches long, each cut into 4 pieces
  • 4 cups vodka
  • 1 cup granulated sugar
  • 1 vanilla bean, left whole, for packaging

    Split each vanilla bean piece lenghtwise with a sharp knife. Put the pieces in a clean, dry bottle that has a tight cap. Add vodka, cap the bottle and shake well.
    Store the bottle in a place where you will remember to shake it every few days. Let it steep 2 to 3 weeks; shake it several times a week. A sniff and a taste will help you judge when it is ready.
    Filter the extract into a clean, decorative bottle, using a kitchen funnel lined with a coffee filter; discard vanilla bean pieces.
    Make a sugar syrup by boiling sugar and the water together until the sugar is completely dissolved, 2 to 3 minutes. Cool completely.
    Add the sugar syrup to the boiled extract and shake well. Add the whole vanilla bean and cap tightly. For best results, the extract should be allowed to mature�for 1 month before using.


    CRANBERRY CORDIAL

  • 2 cups superfine sugar
  • 2 cups vodka or gin
  • 6 whole cloves
  • 1 strip orange peel about a half-inch wide, 3
  • inches long (no white pith)
  • 4 cups cranberries

    Mix sugar and vodka in a non-metallic container that has a tight-fitting cover; stir to blend.Add cloves and orange peel. Finely chop cranberries in a food processor fitted with a metal blade or in a food grinder. Mix into the sugared vodka; stir to blend. Cover and store in a cool place, shaking or stirring once a day for 2 weeks.
    Strain the mixture through a fine sieve, pressing to extract all liquid. Pour into clean, dry quart jar or into smaller bottles; seal at once. Store in a cool place.
    Note: You can make superfine sugar by placing granulated sugar in a blender container and processing until fine; measure before using.
    Makes 4 cups.



    IRISH CREAM LIQUEUR

    Very close to Bailey's Original Irish Cream.
    Quick and easy, ready in a week, keep refrigerated.

  • 2 eggs (see note)
  • 1 1/3 cups evaporated milk
  • 1/2 teaspoon chocolate syrup
  • 1 tablespoon vanilla extract
  • 1/3 teaspoon lemon extract
  • 1/4 teaspoon instant coffee granules
  • 1/4 cup granulated sugar
  • 1 3/4 cups Irish whiskey

    Place eggs, evaporated milk, chocolate syrup, vanilla, lemon extract, coffee granules, sugar and whiskey in blender; blend well. Bottle and let mellow 2 weeks.Store in refrigerator. Liqueur may be served at room temperature by pouring into glasses an hour or two before serving.
    Note; This recipe calls for uncooked eggs. Be sure to use clean, uncracked eggs. Keep refrigerated.


    ORANGE RATAFIA


    The term ratafia, often used loosely for any fruit-flavored liqueur, is thought to have derived from Renaissance custom of drinking a toast on the ratification of an agreement or treaty. Using Armagnac gives a woodsy taste. It takes about a month for the flavor of the ratafia to develope fully.

  • 4 cups Armagnac or cognac
  • Juice of 6 oranges, about 1 1/2 cups
  • Zest of 4 oranges, cut into strips (no white pith)
  • 1 cup granulated sugar
  • 1 cinnamon stick

    Place Armagnac, orange juice, orange zest, sugar and cinnamon stick in a clean, dry jar or bottle with a tight fitting lid. Store in a place where you will remember to shake it every few days. Steep 3 to 4 weeks, shaking it several times a week.
    After steeping, discard the cinnamon stick and orange zest. Filter the ratafia into a clean, dry bottle using a funnel lined with a paper coffee filter. Cap tightly before storing.


    PEPPERMINT LIQUEUR

  • 1 cup water
  • 2 cups granulated sugar
  • 1 teaspoon peppermint extract
  • 1 1/2 cups brandy
  • Approximately 1/2 teaspoon green food coloring

    In a saucepan, combine water and sugar and stir gently. Heat over medium-low heat until sugar dissolves. Cool.
    Stir in peppermint extract, brandy, and enough food coloring to make the syrup the color of creme de menthe. Pour into clean, dry decanter or bottle.
    Makes about 4 cups.


    VANILLA BRANDY

  • 1 3/4 ounces vanilla beans (16 to 18)
  • 2 cups good brandy or 90 proof vodka

    On a cutting board, split beans in half lenghtwise; cut halves into 1/2 inch pieces and transfer to clean screw-top glass jar or liquor bottle with non-metallic lid. Add brandy or vodka, cap tightly and let stand from two weeks to three months, turning container every day or so to disburse flavor. Then decant into smaller bottles if desired, but do not filter; those tiny vanilla seeds and bits of bean are a flavor-filled designer touch. Use in any recipe calling for vanilla extract, in half the amount specified. Makes 1 pint.


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