Loading ...
Sorry, an error occurred while loading the content.

"Basic Cordials and Liqueurs"

Expand Messages
  • waljaco
    Useful site, especially the basic liqueur recipe and advice on sugar syrup quantity . See also homepage: http://www.greydragon.org/library/cordials.html I do
    Message 1 of 1 , Jan 3, 2002
    • 0 Attachment
      Useful site, especially the basic liqueur recipe and advice on sugar
      syrup quantity . See also homepage:
      http://www.greydragon.org/library/cordials.html

      I do not agree with using eggs, coconut extract, chocolate syrup for
      an Irish Cream Liqueur though - this is not an equivalent to an Irish
      Coffee.

      The basic recipe for a fruit liqueur is - 1 kg of fruit, 500 ml
      alcohol (50%bv), 1 cup (225 g) sugar.

      Sugar syrup is 1 part water to 2 parts sugar.
      1/2 cup + 1 cup sugar yields 1 cup syrup.

      1 cup syrup + 3 cups alcohol (40%bv) = 30%bv liqueur
      2 cups syrup + 3 cups alcohol (40%bv) = 24%bv liqueur
      If using 95%bv alcohol, use twice as much syryp, with an extra 1/4
      cup of water per cup of syrup.

      Wal
    Your message has been successfully submitted and would be delivered to recipients shortly.