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Alcoholic Science

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Alcoholic Science

Alcoholic Science

January 22, 2011 | renee | Blog

How to make Home Made Liqueur’s


Fake Absinthe

Makes 1 pint
2 1/2 tsp dried wormwood
1 pint vodka
2 teaspoons chopped angelica root
3 teaspoons crushed anise seed
3 crushed cardamom pods
1/2 teaspoon ground coriander
1/2 teaspoon crushed fennel seed
1/2 teaspoon marjoram

Place the wormwood in vodka for two days, filter, add remaining herbs and let sit for one week. Filter and then bottle. Serve by dropping a sugar cube in the bottom of a cordial glass. Wormwood can be found by searching in the Internet. Real Absinthe has been illegal in America since 1912. It’s been known to have hallucination properties. It’s the green drink seen in Moulin Rouge with Nicole Kidman

Infused Gin, Rum, and Vodka

Makes 1 bottle
1 bottle of gin, rum, or vodka
Spice, fruit, or herb of your choice

Get a large mouthed glass container to make an infusion. You want to wash anything you are using to remove all possible pesticides. Place your chosen spice, fruit, or herb in the container then add the alcohol. Close the lid and place somewhere away from direct sunlight and letting it sit from four days to two weeks. Strain, then bottle when finished.

2 weeks: Whole chili peppers, pineapple, fresh ginger, and lemongrass.
1 week: Cantaloupes, strawberries, peaches, mangoes, pitted cherries, raspberries, blueberries, and blackberries.
4 days: Vanilla beans, lemons, oranges, grapefruit, limes, mint, garlic, tarragon, basil, oregano, dill, and thyme.

Hot Buttered Rum Mix

Makes 25 servings
3 cups brown sugar
1/2 cup unsalted butter
3 tablespoons clover honey
1 tablespoon rum extract
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Mix all the ingredients together then put in a jar with a lid and store in the fridge. You can also fill an ice cube tray with the mix then put the tray in a freezer bag and pop one out when needed.

To make Hot Buttered Rum add 11/2 ounces of light or dark rum in a mug, a big spoonful of the mix then fill with hot water.

Cinnamon Liqueur

Categories: Alcohol, Beverages
Yield: 1 pint

1 Cinnamon stick
2 Cloves
1 ts Ground coriander seed
1 c Vodka
1/2 c Brandy
1/2 c Sugar Syrup

Steep all herbs in alcohol for 2 weeks. Strain and filter until clear and add sugar syrup to taste. Let stand 1 week and its ready to serve. Makes a nice hot drink when added to boiling water.

Peppermint Liqueur

Categories: Alcohol, Beverages
Yield: 1 quart

2 or 3 teaspoon Peppermint extract or fresh peppermint leaves
3 c Vodka
1 c Sugar Syrup

Combine all ingredients and stir. Let stand for 2 weeks.
Use 3 teaspoons of extract for a stronger mint taste and additional sugar syrup for a sweeter thicker liqueur.
Yield: 1 quart

Licorice Liqueur

Categories: Alcohol, Beverages
Yield: 1 pint

2 1/2 tablespoons Licorice root, finely chopped
1 1/2 c Vodka
1/2 c Sugar Syrup

Wash the licorice root and chop into small pieces. Add to vodka and let stand for 1 week. Strain and filter. Add sugar syrup and let stand for another week. Ready to serve. Adjust taste with extract if necessary.
Yield: 1 pint plus

Irish Whisky Cream Liqueur

4 Egg yolks
14 oz Sweetened condensed milk
10 oz Cream
3 T Chocolate-flavored dessert topping
2 t Coconut essence
15 oz Whisky

Beat the egg yolks until thick and creamy. Stir in the condensed milk, cream, chocolate topping, coconut essence and whisky. Mix thoroughly and bottle. Store up to 3 weeks in the refrigerator.

Liqueur de Framboise

Yield: over 1 quart

1 lb Fresh raspberries **
1 lb Sugar
2 c Water
2 c Pure grain alcohol*
2 c Water

This recipe works with most cane berries, such as blackberries, loganberries, etc.

Ready in 3 months. Rinse and check berries. Discard any overripe or moldy berries. Place berries in a large bowl. Crush berries slightly with back of wooden spoon. Set aside. Warm 2 cups water with sugar in medium saucepan over moderate heat. Stir continuously util well dissolved and liquid is just warm. Pour sugar water over berries, stir. Cover with plastic wrap and refrigerate for one week.
Stir occasionally. After aging in refrigerator, strain through a fine wire mesh strainer into a large bowl or aging container. Add alcohol mixture, stir. Cap and let age one month. Strain through cloth until clear. Re-bottle as desired. Ready for use in cooking at this point but age 2 months longer before drinking.
Variation: 4 cups 80 proof vodka may be substituted for 2 cups pure grain alcohol and 2 cups water. Proof of liqueur will be slightly less.

Hazelnut Liqueur

Yield: 1 pint

6 oz Hazelnuts
1 Vanilla bean (1 inch)
1 tsp Allspice
1 1/2 c Vodka
1/3 c Sugar Syrup

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