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.
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.
1 3/4 cup Irish whiskey, bourbon, scotch, or rye whiskey
14 oz sweetened Condensed milk (Eagle brand)
1/2 pint Whipping cream
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.
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.
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.
One or more whole Egg with shells
Lime juice or lemon-lime juice (to cover eggs)
Sugar to taste
Pisco to taste
Place whole eggs, in shell, (organic would be preferable) in a jar. Cover with lemon/lime juice. Seal the jar and refrigerate. Leave the eggs to marinate for 2-3 weeks. The shells should become soft. Place the eggs and juice in a blender and blend until smooth. Strain to remove egg membranes. Add sugar and pisco to taste.
1 can sweetened Condensed milk (Eagle Brand)
1 pint Whipping cream
2 tblsp Chocolate syrup (Hersheys)
2 drops Coconut syrup / extract
1 cup Vodka
1/2 cup Brandy or bourbon
Mix all ingredients in a blender until well stirred. Great in your favorite drink recipes or straight as a dessert. Drink contents within two weeks. Some ingredients are perishable. Store in an airtight container so you can shake it before each use. The chocolate settles at the bottom.
1 1/2 cup Brown sugar, packed
1 cup granulated Sugar
2 cups Water
1/2 cup instant Coffee (powder)
3 cups Vodka
1/2 Vanilla bean , split
Combine sugars and water. Boil for 5 minutes. Gradually stir in coffee. Cool. Add vodka and vanilla and mix thoroughly. Cover and let ripen for 1 month. Remove vanilla bean.
1 1/3 cup evaporated Milk
1/2 tsp Chocolate syrup
1 tblsp Vanilla extract
1/3 tsp Lemon juice extract
1/4 tsp instant Coffee
1/4 cup granulated Sugar
1 3/4 cup Irish whiskey
Place all ingredients in a blender, blend well. Bottle and let mellow in refrigerator at least one week befor serving. this has been found to be best after 1-2 weeks. Store in refrigerator. Liqueur at room temperature by removing form refrigerator 1-2 hours before serving.