"Basic Cordials and Liqueurs"
- Useful site, especially the basic liqueur recipe and advice on sugar
syrup quantity . See also homepage:
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
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.