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.
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 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.
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.
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.
8 oz strong Coffee
8 cups Sugar
8 tblsp Vanilla powder
12 cups boiling Water
1/2 gal cheap Brandy
Use fifteen 12 oz bottles with tops (cork is prefered with liquor bottles). Make sure the bottles are clean. Mix the coffee, sugar, vanilla poweder in the largest bowl you have. Add the boiling water and make sure all of the ingredients are blended well. Let cool to room tempature and then add the brandy (make sure that you give it time to cool so you don't cook down the brandy). Get a funnel and bottle your Kahlua immediately. Let stand for a couple of days. Enjoy!!!!
1 cup Scotch
1 1/4 cup Half-and-half
1 can sweetened Condensed milk
3 drops Coconut syrup / flavoring
1 tblsp Chocolate syrup
Mix scotch and milk. Add half-and-half. Add rest.
2.3 L Honey
9 L Water
4 Lemon
30 gr Cloves
900 gr white Sugar
1 piece Ginger (scoured)
60 gr Yeast
1 piece Bread
Spread the yeast on a piece of bread. Boil the water, honey and sugar. Stand in an earthenware pot. Skim off anyscum. Add lemon juice, cloves and ginger. Leave to cool. When just warm, float the bread and yeast on the top. Cover with a clean cloth. Leave for about 6-8 days. Strain and bottle. Corks should be loose to start with. Leave for at least 5-6 months.
1 cup Whiskey
1/3 cup Rum
1 pint Whipping cream
1 can sweetened Condensed milk
2 Egg
1 tblsp Chocolate syrup
1 tsp Vanilla extract
Mix all the ingredients thoroughly, except for the whipping cream. You can use a mixer (recomended) or by hand. After all the ingredients are mixed well you will add the whipping cream, mix lightly, do not overmix.
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.