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.
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.
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.
3 Egg
1 tsp Coconut syrup / essence
1 1/2 tblsp Chocolate syrup
1 cup Whiskey
1/2 tsp Coffee powder
Blend all ingredients in a blender for no longer than 2 mins. Pour over ice and enjoy straight away.
1 pint Vodka
2 tsp Wormwood, crumbled
2 tsp crumbled Anise seeds
1/2 tsp Fennel seeds
4 Cardamom pods
1/2 tsp Coriander, ground
2 tsp Angelica root, chopped
Steep wormwood in vodka for 48 hours. Remove, add the rest and steep for one week. Age.
14 oz sweetened Condensed milk (Eagle brand)
1 1/4 cup almond, mint, orange or Coffee liqueur
1 cup Whipping cream
4 Egg
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.
400 gr Pineapple
100 gr Sugar
1/8 L 151 proof rum
1/8 L Vodka
A little Lemon juice
Pineapple juice
Crush pineapple pieces *very* finely. Put together with the pineapple juice in a pan, add the sugar. Leave to stand over night. Drain syrup and strain pineapple pieces through a cheese cloth or in a food processor. Mix juice with rum and vodka, add lemon juice to taste. Pour in a 0.7 l bottle and fill to the brim with pineapple juice or water. Leave at least one week.
3 cups Sugar
3 cups Water
12 tsp instant Coffee
2 tblsp good fresh coarsely ground Coffee
3 cups Vodka
1 cup Brandy
6 tsp Vanilla extract
Mix first 4 ingredients and simmer them for 1.5-2 hours with occasional stirring. Cool. Add the rest of the stuff. Filter and pour into dark bottles. Keep the bottles in a cool, dark place for 3 months. Shake every day.
2 1/2 cups Sugar
1 cup Corn syrup
1 1/2 oz instant Coffee
2 oz Vanilla extract
3 cups boiling Water
1 fifth Vodka
Dissolve sugar in 2 cups of boiling water and add corn syrup. Dissolve the instant coffee in the remaining water. Pour syrup and coffee in a gallon jug. Let it cool. Add vodka and vanilla when cold. For the best result, let the mixture mature for 4-5 weeks.
10 tblsp instant Coffee
4 tblsp Vanilla extract
2 1/2 cups Sugar
1 qt Vodka
2 1/2 cups Water
Combine coffee, sugar and water. Simmer 1 hour and let cool. Add vanilla and vodka. Age in sealed jar 2 to 3 weeks.