1/4 cup grated Orange rind
1 pint 100 proof Vodka
1 cup Sugar
2/3 cup grade A" Maple syrup"""
Put orange rind in a half-pint jar with 1/4 cup vodka. Seal it and shake occasionally. Let it steep overnight. – Pour sugar and 1 2/3 cups vodka into a 28 ounce bottle. Seal it and shake until all the sugar is dissolved, then add the maple syrup. – Filter the orange extract through a fine handkerchief or coffee filter until it becomes clear. – Add a tablespoon of the final extract to the vodka syrup mixture and mix well. If your orange peels are much more or less aromatic than average, adjust the quantity so that you have enough to hide the maple flavor, without having enough to make the liqueur bitter or recognizably orange flavored.
2 cups distilled Water
1 cup white Corn syrup
1/2 cup Sugar
2-3 drops yellow Food coloring
1 1/2 cup Grain alcohol (188 proof)
6 drops Anise extract
2 tsp Vanilla extract
Boil water, corn syrup and sugar for 5 minutes. Add the remaining ingredients and stir. Cover and let stand 1 month.
4 cups Water
4 cups Sugar
2 oz instant Coffee
1 Vanilla bean
1 fifth Bourbon, cheap
Simmer water, sugar, and coffee until the sugar dissolves. Put vanilla bean and bourbon in a gallon jug and add the coffee syrup you just prepared. Cover and let sit one month.
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.
2 lb Plums
2 cups granulated Sugar
2 cups Vodka
1/2 cup Brandy
Wash plums and pat dry. Cut plums in half or smaller, pit. Place plums in aging container. Pour sugar over plums, stir. Add vodka and brandy stirring to partly disolve sugar. Cap container and place in a cool, dark place for 2 months, stir occasionally. Place a strainer over large bowl and strain liqueur. Press liquid from plums with the back of a wooden spoon. Discard plum pulp. Re-strain liqueur through cloth until clear. Bottle as desired. Ready for drinking or cooking but best if aged another month.
3 Egg
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.
1/2 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 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.
1 cup granulated Sugar
3/4 cup Water
2 Apricot dried halves
1 tblsp Almond flavoring / extract
1/2 cup pure Grain alcohol
1/2 cup Water
1 cup Brandy
3 drops yellow Food coloring
6 drops red Food coloring
2 drops blue Food coloring
1/2 tsp Glycerine
Combine sugar and 3/4 cup water in a small saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer until all sugar is dissolved. Remove from heat and cool. In an aging container, combine apricot halves, almond extract, grain alcohol with 1/2 cup water, and brandy. Stir in cooled sugar syrup mixture. Cap and let age for 2 days. Remove apricot halves. (Save apricot halves, can be used for cooking). Add food coloring and glycerine. Stir, recap and continue aging for 1 to 2 months. Re-bottle as desired. Liqueur is ready to serve but will continue to improve with additional aging.
1 pint Whipping cream
1-1/2 tsp Vanilla extract
1-3/4 cup Brandy
2 tblsp Chocolate syrup
3 Egg
14 oz sweetened Condensed milk
Combine all the ingredients in a blender. Blend on lowest setting until frothy or well blended.