1 1/4 cup fresh Mint leaves, slightly packed
3 cups Vodka
2 cups granulated Sugar
1 cup Water
1 tsp Glycerine
8 drops green Food coloring
2 drops blue Food coloring
Wash leaves in cold water several times. Shake or pat dry gently. Snip each leaf in half or thirds. Discard stems. measure cut mint leaves, packing lightly. Combine mint leaves and vodka in aging container. Cap and let stand in a cool place for 2 weeks, shaking occasionally. After initial aging, strain leaves from liqueur, discard leaves. In a sucepan, combine sugar and water. Bring to a boil, stirring constantly. Let cool. Add cooled syrup to liqueur base, stirring to combine. Add glycerine and food color, pour into aging container for secondary aging of 1-3 more months.
1 3/4 cup Irish whiskey, bourbon, scotch, or rye whiskey
14 oz sweetened Condensed milk (Eagle brand)
1/2 pint Whipping cream
4 Egg
2 tblsp Chocolate syrup
2 tsp instant Coffee
1/2 tsp Almond flavoring / extract
Blend (use blender) all ingredients until smooth. Store tightly covered in refrigerator. Shake before serving. Keeps up to one month.
3 Vanilla beans
500-600 ml Brandy (or vodka)
1 cup Sugar
Split vanilla beans first lengthwise, then in 1/2 inch pieces. Put in a bottle, add brandy and sugar, and shake *very* well until the sugar has dissolved. Now leave the mixture about 1 month so that the vanilla flavour has time to develop properly. After one month you can strain the liqueur so that the vanilla particles are removed. The vanilla liqueur keeps a very long time. To serve you have two possibilities: either use the liqueur as it comes out of the bottle, or mix with half'n'half or whipping cream. The latter doesn't keep too long though, it should be used in the next days (or right now). You can also pour a small amount of the liqueur in a glass of milk as a kind of alcoholic vanilla milk.
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.
1/3 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.
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 large Orange
3 cups Vodka
1 1/3 cup superfine Sugar
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 jar. Add 2 cups vodka. Close jar. Store in a cool, dark place for 2 days or until the vodka has absorbed the flavor. Remove peel and add remaining vodka. Close jar and add remaining cup of vodka. Close the jar and store in a cool dark place at least 1 month to 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.
5 cups Strawberries
1/2 cup Sugar
750 ml Alize
Sprinkle sugar over diced strawberries, and toss by hand in a bowl. Pour Alize over strawberries, and let soak for 15 min. to a half an hour. Strain mixture well, and store in Alize bottle for later use. Will yeild more than a bottle, so have another empty bottle ready in reserve.
1 part Cachaca
2 parts Coconut cream
Blend well and add crushed ice.