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 :-).
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.
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 1/4 cup granulated Sugar
3/4 tsp Vanilla extract
1/2 tsp Lemon extract
1 cup Vodka
5 Egg
1 Egg yolk
2/3 cup evaporated Milk
Blend all ingredients in a blender for 30 seconds until they are mixed well. Pour into container, cap and refrigerate. Let it age for 1 to 2 weeks to mellow. The color will intensify as it ages, reaching a more traditional light shade of yellow.
4 cups boiling Water
4 cups Sugar
1 Vanilla bean, whole
2 oz instant Coffee
1 fifth Vodka
Mix 3 cups water with 4 cups sugar, bring to boil and boil for 20 minutes. Set aside, add 1 whole vanilla bean split. Let mixture cool. Add 2 oz instant coffee to 1 cup boiling water. Stir until dissolved. Set aside & cool. When above are cool (important) put into a half gallon container and add the vodka. Let age for at least 3 weeks.
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.
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).
4 Lime
3 cups Light rum
1 1/2 cup superfine Sugar
Pare very thinly the bright-colored rind from the limes (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 of the rum. Close the jar. Store in a cool, dark place for 2 days or until rum has absorbed the flavor. Remove the peel and add the sugar. Shake vigorously until the sugar dissolves and add remaining cup of rum. Close jar and store in a cool, dark place at least 1 month to age.
7 Lemon
1 L Grain alcohol
1 L Water
700 gr 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.
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.