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.
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.
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 :-).
3 Egg
1 tsp Coconut syrup / essence
1 1/2 tblsp Chocolate syrup
1 cup Whiskey
1/2 tsp Coffee powder
Blend all ingredients in a blender for no longer than 2 mins. Pour over ice and enjoy straight away.
3 tblsp dried and chopped Angelica root
1 tblsp chopped Almond
1 cracked Allspice berry
1 one-inch Cinnamon stick, broken
3-6 crushed Anise seeds (or fennel seeds)
1/8 tsp powdered Coriander seed
1 tblsp fresh chopped Marjoram leaves
1.5 cup Vodka
1/2 cup granulated Sugar
1/4 cup Water
1 drop yellow Food coloring
1 drop green Food coloring
Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or coffee filter, discarding solids. Clean out aging container. Place liquid back in container. Place sugar and water in saucepan and stir to combine over medium heat. When sugar is completely dissolved, set aside and let cool. When cool combine with food coloring and add to liqueur liquid. Cap and allow to age and mellow in a cool, dark place for one month.
10 tblsp instant Coffee
4 tblsp Vanilla extract
2 1/2 cups Sugar
1 qt Vodka
2 1/2 cups Water
Combine coffee, sugar and water. Simmer 1 hour and let cool. Add vanilla and vodka. Age in sealed jar 2 to 3 weeks.
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 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.
2/3 cup Triple sec
1/3 cup Brandy
1 tblsp Sugar
Mix to disolve sugar.
400 ml Condensed milk
300 ml Cream
300 ml Milk
3/4 cup Rum (Bundy)
2 tblsp Chocolate syrup
2 tsp instant Coffee
2 tsp boiled Water
Dissolve coffee in water. Mix all ingredient's slowly in a blender. Serve chilled. Keeps, sealed in the fridge, for 2 weeks.