Linda Cunningham's Liqueur Recipes
- From Google Groups - http://groups.google.com - (rec.food.drink), 2
Sep 1993 by Linda Cunningham.
A collection of 11 recipes, most using extracts. Here are several
that have not been covered or are a variation:
8 oz (200 g) pitted dates
2 cups 45%abv vodka
1/2 cup sugar
Mash up dates, add vodka, steep 1 wek. Strain, add sugar and bottle.
Japanese Green Tea Liqueur
6 tsp. green tea leaves
3 cups vodka
1 cup sugar
2-3 drops green food colouring
The tea leaves should be steeped in the vodka for only 24 hours -
longer makes the liqueur bitter. Shake the jar or bottle well when
you add the leaves. Add sugar and colouring the next day.
Bailey's Irish Cream
1 part honey (1/2 cup)
2 parts heavy cream (1 cup)
3 parts Irish whiskey (1.5 cups)
1/2 tsp. instant coffee per 24 oz (700 g)
Shake and store in refrigerator. Shake every day or so, and before
serving. Can be consumed within a week, but better after two.
Kahlua or Tia Maria
1.5 cups of brown sugar
1 cup granulated sugar
1/2 cup instant coffee powder
3 cups vodka (or rum if you want Tia Maria)
1/2 vanilla bean, split or 2 tsp. pure vanilla extract
Combine sugars with 2 cups of water. Boil 5 minutes. Gradually add
coffee, using a wire whisk until blended, cool. Pour into tall
bottle, add vodka and vanilla. Cover and let stand for at least two
weeks. Remove vanilla bean if used. Makes about 40 oz (1 litre)
Lemon -Lime Liqueur
2 lemons (big)
3 cups vodka
2 cup sugar
Remove zest from fruit, steep in vodka for 2 weeks. Strain, add sugar
Equal parts of pure maple syrup and good quality Canadian rye
whiskey. Bottle, shaking daily, age 2+ weeks stored in refrigerator.