Liqueur Base Recipes
LIMONCELLO
Truly worth the time required to create this distinguished ice cold refreshing drink.
Provided by Michele O'Sullivan
Categories World Cuisine Recipes European Italian
Time P21DT40m
Yield 34
Number Of Ingredients 4
Steps:
- Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
- After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
- Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
- Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.1 mg, Sugar 17.6 g
LIQUEUR BASE
I have not tried this liqueur base. I'm posting this for safe keeping. I found this in Complete Book Of Small Batch Preserving. Pair one of these easily made liqueurs with freshly brewed coffee for a luxurious finish to a good meal. Both have an alcohol content of approximately 15% so they will keep in the refrigerator for up to 2 months. Use one half of the base for each liqueur recipe.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 3 1/2 cups, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Whisk cream and milk together until well blened.
- Divide into 2 equal parts of 1 2/3 cups (400ml) each.
- Use 1 part to make each recipe below or make a double recipe of your favorite.
- Irish Isles Cream: Irish Isles Cream is an affordable simulation of the famous Irish Cream. Use rye whiskey for a Canadian version. Miniature bottles of coconut rum are available in most liquor stores. Combine one half recipe liqueur base, 1 cup (250ml) Irish Whiskey, 1/4 cup (50ml) coconut rum or 1/2 teaspoon (2ml) coconut extract, 1 tablespoon (15ml) chocolate drink syrup and 1 teaspoon (5ml) vanilla extract. Pour into a clean bottle with a tight fitting lid. Store in refrigerator for up to 2 months.
- Spanish Cream: Spanish Cream combines the requisite liqueurs for Spanish coffee in a convenient ready to use form. Combine one half recipe liqueur base, 3/4 c (175 ml) brandy, 1/2 c (125ml) coffee liqueur and 1/4 c (50ml) Triple Sec. Pour into a clean bottle with a tight fitting lid. Store in refrigerator for up to 2 months.
Nutrition Facts : Calories 368.4, Fat 21.2, SaturatedFat 13.2, Cholesterol 75.3, Sodium 116, Carbohydrate 38.9, Sugar 36.1, Protein 7.4
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