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.
2.3 L Honey
9 L Water
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 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.
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 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.
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.
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.
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.
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.