1/2 kg coarsely chopped Cranberries
3/4 L Sugar
1/2 L Light rum
Place the chopped cranberries in a 2 liter jar that has a tight-fitting lid. Add the sugar and rum. Adjust the lid securely and place the jar in a cool, dark place. Invert the jar and shake it every day for six weeks. Strain the cordial into bottles and seal with corks.
1 qt Half-and-half
1 cup Whiskey
1 can sweetened Condensed milk
2 x-large Egg
1 tblsp Chocolate syrup
Put everything in a blender and mix. Makes about three small mason jars.
Zest of 15 fresh Lemon
2 fifth 100 proof Vodka
4 cups Sugar
5 cups Water
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. – In a 1-gallon glass jar, add one fifth vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place. – In a large saucepan, combine the sugar and water and cook until thickened, appx. 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10 to 40 days. – After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve.
1 1/2 lb Peach
1 cup Sugar
4 strips Lemon peel
2 cups Bourbon or brandy
Peel, pit and slice peaches. Place in saucepan. Add sugar, stir well to combine. Warm over low heat until sugar is well dissolved and peaches are juicy. Place mixture into aging container. Add lemon peels and alcohol, stirring to combine. Cover container and put in a cool, dark place (or refrigerate if necessary). Stand for 1 week, stirring occasionally. Strain and filter: press out liquid from peaches with the back of a wooden spoon. Strain again. Ready for cooking now, ready for drinking in another month.
1 pint Half-and-half
2 Egg
1 1/2 cup Irish whiskey
2 tblsp Chocolate syrup
1 dash Cinnamon
1 tsp Vanilla extract
Blend all ingredients in a blender until mixed well, serve cold. Stores up to two weeks in the fridge, but it's never lasted that long :-).
2.3 L Honey
9 L Water
4 Lemon
30 gr Cloves
900 gr white Sugar
1 piece Ginger (scoured)
60 gr Yeast
1 piece Bread
Spread the yeast on a piece of bread. Boil the water, honey and sugar. Stand in an earthenware pot. Skim off anyscum. Add lemon juice, cloves and ginger. Leave to cool. When just warm, float the bread and yeast on the top. Cover with a clean cloth. Leave for about 6-8 days. Strain and bottle. Corks should be loose to start with. Leave for at least 5-6 months.
4 cups Water
5 tsp instant Coffee
2 1/2 cups Sugar
1 1/2 cup Vodka
1 tblsp Chocolate syrup
Boil water. Add cofee. Add sugar. Simmer, 20 min. Remove from heat, add chocolate. Alow to cool. Add vodka (or don't cool if you want some of the alcohol to boil off).
1 cup Whiskey
1/3 cup Rum
1 pint Whipping cream
1 can sweetened Condensed milk
2 Egg
1 tblsp Chocolate syrup
1 tsp Vanilla extract
Mix all the ingredients thoroughly, except for the whipping cream. You can use a mixer (recomended) or by hand. After all the ingredients are mixed well you will add the whipping cream, mix lightly, do not overmix.
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 bag. Stir with a wooden spoon to combine. Cap and age 3 more months before serving.
2/3 cup Triple sec
1/3 cup Brandy
1 tblsp Sugar
Mix to disolve sugar.