Conference turris::cooks

    For those of you who like to sip something after dinner, here is
    an inexpensive alternative to Kalua and Tia Maria.
    
                          COFFEE LIQUEUR
    
    1 1/2 cups brown sugar, firmly packed
    1 cup granulated sugar
    2 cups water
    1/2 cup instant coffee powder
    3 cups vodka
    1/2 vanilla bean, split, or two tsp pure vanilla extract
    
    Combine the sugars and the water in a saucepan and bring to a boil.
    Continue to boil for five minutes.  Gradually stir in the coffee
    using a wire whisk.  Remove from the heat and let cool.
    
    Pour the mixture into a jar or jug.  Add vodka and vanilla.  Mix
    thoroughly.  Cover and let stand at least two weeks.  Remove the
    vanilla bean, if used, before serving.

    Here's another one:
    
    1 lb Dried Apricots
    1 lb Rock Candy
    1 bottle Vodka (a fifth)
    
    Mix together and pour into jar.  Refrigerate for one MONTH.  Remove
    apricots and strain apricot residue.  Makes a very nice sweet liqueur.
    
    Make an apricot cobbler with the apricots but be sure your guests
    don't eat and drive. :-)
    
    Donna

           
    
                     VANILLA-ANISE LIQUEUR      
    
    2 1/2 cups sugar
    1 1/2 cups water
    4 teaspoons pure vanilla extract
    4 teaspoons pineapple extract
    1 1/2 teaspoons anise extract
    1 bottle 90 - 100 proof vodka
    yellow food coloring optional
    
    Bring the sugar and water to boil in a small saucepan and boil
    for five minutes.  Remove from heat and stir in the extracts.
    Cool thoroughly.  Combine the syrup with the vodka in a large
    pitcher.  Blend well.  Stir in the yellow food coloring, if
    desired.  Store in a tightly covered bottle.

    
                       <Italian Snowshoes>
    
    I've heard of Snowshoes, we used to drink them a lot in Oklahoma.
    They are especially good after snow skiing!  My favorite variation
    is called an Italian Snowshoe.  You mix peppermint schnapps and
    amaretto.  These are excellent!!  The problem is that whenever I
    try to order it at a bar in Colorado they think I'm crazy!  In 
    Oklahoma they were popular!
    
    Addie
    
    
    

    R .4 - I know what you mean about ordering it in a bar, plus since
    they don't know what you're talking about, they usually try to charge
    you for two shots of top shelf liquor (unless you're at your favorite
    neighborhood place where they know you!).  A bartender friend of
    mine got a job at a seafood place and called them sharkbites!
    
    Have you tried Amaretto puffs? Put a shot in a rocks glass, add a
    squirt of soda, top with a cocktail napkin, slam down on the bar,
    and chug immediately! Actually what you get is a glassful of foam,
    but it's good for people who say they don't like the taste of liquor!
    But people who don't like the taste don't usually go in places where
    no one would object to the noise of puffs! 

Irish cream becomes rum or bourbon cream by simply replacing the
irish wiskey with rum or bourbon....

Homemade "Kahlua"  

        10 tsp. coffee
         3 cups sugar
         4 cups water 
        
        Mix, bring to boil, then simmer 1 hour. 
        
        Cool 1 hour.  
        
        Add 3 tsp. pure vanilla 
            1 pint 100 proof vodka 
        
        Yield:  3 pints 

        
-mrs o 

From the Detroit Free Press, ca. 197? 


Coffee Liqueur 

        1 1/2 cups sugar 
        3 cups light corn syrup 
        1/2 cup instant coffee powder 
        1/2 cup boiling water 
        3 1/2 cups vodka 
        1 tbsp. vanilla 
        
        In saucepan, combine sugar and corn syrup.  Bring
        to a boil, stirring occasionally; remove from
        heat.  Dissolve coffee in boiling water.  Cool to
        room temperature.  Mix syrup with coffee. Add
        vodka and vanilla.  Pour into hot, sterilized
        bottles.  Cover tightly with caps or corks. 
        Makes 3 1/2 pints. 
       
    
-mrs o
         

RE: 798.1

My recipe is the same except substitute 1 split vanilla bean for the
vanilla.  Let the khalua sit in a cool dark place for 21 days, then
strain out the vanilla bean, pour into pretty bottles and give away
or drink.

Also, try a good brand of de-caf....it works fine and does not
keep everyone awake all night.

			D   

Two methods, both work well with any kind of fruit:

Note 327.1 has a method for apricot liquour that will work with any
kind of fruit.

Second method:

Make a very strong raspberry syrup:

	4 cups water
	3 cups sugar
	3 cups fruit

Bring to boil on stove, simmer for 5 minutes...cool, add 1 quart
vodka (100 proof makes a stronger liquour) and seal.  Set aside
for 14 - 21 days in cool, dark, place.

Strain into decorative bottles and serve.

RE: .1

Correction: simmer syrup on stove for 10 minutes, not 5....sorry my
recipe card for this stuff is old and hard to read.

Suggestion:  Use 1/2 vodka and half brandy to get a mellower flavor.

    I have a great recipe for that, it's called Chambourd!
    
    But seriously, I have a question. How do they make REAL liquer?
    These recipes sound like flavoured vodka, not real liquer. Right?
    
    Thanks,   
    
    
    paul 

>    But seriously, I have a question. How do they make REAL liquer?
>    These recipes sound like flavoured vodka, not real liquer. Right?
    
Many liquers are made from a base of brandy or some wine or other distilled
beverage, with flavors infused
to create the end product...in this case vodka has a controlled alcohol
level that would be hard to match with home brewing methods and adds no
distinctive flavor to the mixture on it's own.  Brandy, can be used in
place of the vodka, but it will change the flavor somewhat...which may
be very nice, by the way.

I don't think it would be worth it to try and distill, say a raspberry
liquer, at home from just raspberries and sugar and yeast ....you'd
have no control of the alcohol content or flavor of the finished
product...that stuff can be tricky.

    
    Most "liqueurs" are made from simple distilled grain spirits, with
    flavor (usually fruits, although the mints, and root-beers are quite
    popular) added.   
    
    In other words, "[Pick a fruit] Liqueur" isn't made by distilling 
    [Pick a fruit] mash alone.  It's made by adding together fermented 
    [Pick a fruit] mash and spirits distilled from grain(s).    
    This is why vodka is often a reasonable facsimile, since vodka is
    just a grain spirit which happens to have no taste.
    
    -Monty-

    
    		Another Kahlua recipe
                    1/2 GALLON
    
    This one is really good and easy:
    
    MIX:
    
    2 cups water
    2 3/4 cups sugar
    
    blend together - 6 tblsp instant coffee
    	             1/2 cup hot water
    
    ADD TO SUGAR AND WATER
    
    2 tsp Glycerin (can buy in pharmacy- thickening agent)
    2 tsp vanilla or 1 vanilla bean
    
    ADD TO MIXTURE
    
    BOIL 1/2 MINUTE
    
    ADD 1/5 VODKA
    
    LET SIT ABOUT 2-3 WEEKS IN A COOL DARK PLACE AND POUR INTO BOTTLES
    
    MAKES 1/2 GALLON
                     
    
    enjoy!

    
    
                        -<SIMPLE IRISH CREAM>-
    
    IRISH CREAM LIQUEUR
    
    3 eggs
    1 Tbsp vanilla
    2 tsp coconut extract
    3 Tbsp chocolate syrup
    1 14-oz can sweetened condensed milk
    2 cups Irish whiskey
    
    Combine all ingredients in blender for 3 minutes.  Refrigerate until
    thick, about 3-4 weeks.  This is not only easy to make, but is
    amazingly similar to the commercial brands.  
    
    yield:  3 cups                     container:  quart jar
    
    
    
    Taken from:   MAKING LIQUEURS FOR GIFTS
                  author Mimi Freid
                  Garden Way Publishing Bulletin A-101
                  Cost $1.95
                  to order:    GARDEN WAY PUBLISHING
                 	       Schoolhouse Road
    			       R.R #1 Box 105
                               Pownal, VT. 05261-9988
    
    
    Hope this is as helpful to you as it is for me.
    
    Jackie
    	
    

    
    For those of you who would like to make liqueurs try this booklet.
     Not only are the recipes easy to understand they are simple to
    make.
    
    
    MAKING LIQUEUERS FOR GIFTS
    BULLETIN A-101
    
    order from   GARDEN WAY PUBLISHING
    		 Schoolhouse Road
    		 R.R. #1 Box 105
    		 Pownal, VT  05261-9988
    
    They also have lots of other bulletins that can be helpful to have.
    
    Jackie
    

      1 can (17ounce) peeled apricot halves
    3/4 cup water
    2/3 cup sugar
    1/4 cup corn syrup
      2 teaspoons lemon juice
      2 tablspoons orange juice
    1/4 cup brandy
    
    1.  Drain apricots; puree bruit in blender or processor.
    2.  Slowly heat water and sugar together in small saucepan, stirring
        until sugar is dissolved.  Add corn syrup.
    3.  Combine apricot puree, sugar mixture, lemon juice, orange juice
        and brandy in large bowl; stir thoroughly.
    4.  Turn mixture into ice-cube trays.  Freeze overnight.
    5.  Before serving, break out cubes into blender or processor and
        process to sherbet consistency.  Spoon into 6 serving dishes.
        Return sherbet to freezer breifly before serving.
    
    Taken from "Working Mother", November 1984 Issue

     Another Irish Cream recipe
    
    1 can sweetened condesed milk (14 oz)
    1 bottle whiskey - (rye, irish, bourbon - cheapest brand) to taste
    4 eggs
    1 T. chocolate syrup
    
    Combine in blender 3 - 4 minutes
    
    Refrigerate - will keep for 3 weeks.

                <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 1972.4                   Blackberry Recipes??                        4 of 6
SADU::NICHOLSON                                      32 lines   7-SEP-1989 01:11
                            -< BLACKBERRY LIQUEUR >-
--------------------------------------------------------------------------------
    
    Had a bottle of this given to me and decided its gooood stuff. 
    Had it over vanilla ice cream and in hot tea as its a little sweet
    by itself.
    
    BLACKBERRY LIQUEUR
    
    3 cups fresh berries
    1 clove 
    1/2 cup sugar syrup to taste
    2 cups vodka
    1 lemon wedge, scraped peel
    
    
    Rinse berries and lightly crush.  Add vodka, lemon peel, and clove.
    Pour in DARK bottle and store for 3-4 months.  Strain through dampened
    chessecloth squeezing out as much juice as possible.  Add sugar
    syrup to taste and store another 4 weeks.  Liqueur will tend to
    be on the watery side.  Try adding glycerine if thicker consistency
    isdesired.  Good for baking.
    
    Yields 3 cups   container wide mouth quart jar.
    
    
    I didn't have a DARK jar so I covered it with foil.  Should work
    that way.  Also you can use bluberries instead of black.
    
    
    Jackie
    
    
    

                <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 1934.6                       Plum Recipes                            6 of 7
SADU::NICHOLSON                                      32 lines   6-SEP-1989 23:44
                               -< PLUM LIQUEUR >-
--------------------------------------------------------------------------------
    
    
    Here's something that I haven't tried yet as our plums didn't produce
    this year.  But it sounds interesting.
    
    PLUM LIQUEUR
    
    1 1/2 lbs fresh plums
    2 cups vodka
    1 1/2 cups sugar syrup*
    pinch of cinnamon
    
    Halve and pit plums and combine in jar with vodka (gin may be used
    also), sugar syrup, and cinnamon.  Cover and invert jar daily until
    sugar is dissolved (about 4 days).  Place in cool, dark place for
    2, preferably, 3 months.  Occasionally shake gently.  Strain. Ready
    to serve.
    
    yield: 3 cups plus                  container: Wide month quart
    jar
    
    *sugar syrup         1 part water to 2 parts sugar.  Boil together
                         for 5 minutes at a full boil and be sure all
                         sugar dissolves.  Cool fully before adding
                         to alcohol mixture.
    
    
    A friend uses this over vanilla ice cream or in hot tea.
    
    Jackie
    
    

	KAHLUA
	++++++


INGREDIENTS:
============

2 ea. vanilla beans (chopped fine)
1 qt. brandy
4 oz. instant coffee
6-8 cups sugar
4 cups boiling water


SUPPLIES:
========

For Now:
-------

1 gallon size glass jug
    
In 30 days:
----------

    Cheesecloth 
    
    4 ea. 12-14 oz.  glass jars (I get some from Williams-Sonoma or Beer
    and Wine Hobby)
 	


STEPS:
=====

1. Mix the coffee and sugar together in a very large bowl.
2. Dissolve the coffee/sugar mixture in the 4 cups of boiling water. 
3. Let mixture cool.
4. Add vanilla beans and brandy.
5. Pour this into the gallon jug and seal it tightly.
6. Label the jug with the date for 30 days from now.
7. Store the jug in a cool, dark place.
8. Occasionally tip the jug upside-down & right-side up during the 30 
   day period.
9. At 30 day point, strain the Kahula with cheesecloth & place in
   smaller jars.   ENJOY!!

	Watkins Version of Bailey's Irish Cream

	1 cup Irish whiskey 
	1 14 oz can Eagle condensed milk
	4 eggs
	2 T Watkins vanilla
	2 T Watkins chocolate extract
	1 T Watkins coconut extract
	1 T powdered instant coffee, ground fine, like espresso

	Blend in blender at low speed until well mixed.  Transfer to a
	bottle with a tight cover.  Refrigerate overnight or longer 
	(I have heard about usually making it a week in advance).  
	Serve very cold.  Shake before serving.

Watkins has superior quality (IMHO) in their vanilla, other extracts and 
spices.  If you are interested in learning more about Watkins products,
please contact me off-line (DTN 522-2162).  Thanks!

	Watkins version of Schnapps

	Slowly boil 11 C. water for 10 minutes.  
	Add 2-1/2 to 3 C. sugar & boil slowly for 20 minutes.
	Let cool & add 1 oz. Watkin's extract of choice and 1 pint of Everclear.

	Possible extract choices:
		Peach		Apricot
		Anise		Cinnamon
		Peppermint	Rootbeer
		Butterscotch	
		or for Tropical: blend Peach, Pineapple, Banana, and Orange

    What is * Everclear * and where can I get it? 
    
    Thanks in Advance,
    
    Allison

Most liquor/package stores will have it available.  Everclear is alcohol.

    re: .26
    
    Not necessarily so.  It is illegal to sell in Massachusetts, and the
    NH Liquor Commission doesn't bring it into the state, so it's not
    available here in NH either.
    
    Everclear is 95% pure grain alcohol, yes, 190 proof.  Keep away from
    flames!
    
    -Dan
    

>>    Not necessarily so.  It is illegal to sell in Massachusetts, and the
>>    NH Liquor Commission doesn't bring it into the state, so it's not
>>    available here in NH either.
    
Too bad.  It is available in Colorado.  :-)

	Is there something we could substitute for the Everclear that would
	work and is available in MA?

	Thanks,
	Laura

>>                            -< Sub for Everclear? >-

I will check with our liquor store and let you know.

Judy

�     <<< Note 444.28 by GENRAL::KILGORE "The UT Desert Rat living in CO" >>>
�                               -< Moonshine.... >-

�Too bad.  It is available in Colorado.  :-)

But also not in California.

re .29...

You could probably substitute something like rum (although that may be too
sweet).  I believe that, at least in CA, the reason you can't buy Everclear
is the % alcohol content (95%) so there really won't be a substitute
without going to something which is less potent. 

(The thing that amazed me about Everclear when I saw it here for the first 
time after living in CA is that it has "Warning - Flammable" on the label 
:)

The guy at the liquor store said any grain alcohol will work but that probably
doesn't help in your case.  Sorry.

    can get it in Canada.  I don't know what the border restrictions are
    though it seems to me that my relatives would just answer "no."  :-)
    
    ed

    If you could find a quart of 95-ish proof vodka, you could substitute
    that for the pint of Everclear and 2 cups of water, to get
    approximately the same (alcoholic) strength.  If you used 80 proof, it
    would be weaker unless you excluded additional water (in which case
    you'll have concentrated the flavoring agents a bit).
    
    Dick

    re -1  They have 100 proof vodka. (red lable) 
    
    Sounds like something i'm going to try.
    
    Thanks! 
    
    Al

�                      <<< Note 444.35 by USCTR1::MROPRT >>>
�                           -< will 100 proof work? >-

�    re -1  They have 100 proof vodka. (red lable) 

Bear in mind that proof (according to the dictionary, really proof spirit) 
is half the alcohol % so 100 proof is 50% ethyl alcohol.

Everclear is 95% or 190 proof...
    

    The NH State Liquor Stores sell two high-test vodkas.  One is called
    Clear Springs, or Devil Springs and is 160 proof.  The other, name
    forgotten, is 180 proof.  Both pretty darn close to pure alcohol
    in my book.  Should also be available in Masachusetts.
    
    Everclear is banned not just for its alcohol content, but also the
    hype, infamy and notoriety that follows it.  There's not a lot of
    difference between 190 proof Everclear and 180 proof vodka.  Both will
    get you drunk quick, and both can kill you if abused.
    
    I have a bottle of the Clear Springs.  Drink it???  Not on your life.
    I use it to sanitize home brewing equipment.    ;^)
    
    -Dan
    

re: Everclear v. NH State Liquor Commission

Oddly, I believe you'll find it on their published price list. I was surprised
to see it there as I've never seen it in the stores. It may be only present
as a reference data point.

-Jack

I was mistaken. The NH State Liquor Stores DO NOT carry Everclear, but do list
Clear Spring on their price list in the 190 proof (95% Alcohol) strength. The
750ml bottle has dropped in cost since 1992, having been listed then at $13.60,
now at $12.95.

-Jack

    From the rec.org.sca newsgroup:
    
    Raspberry Cordial
    -----------------
    
    1.5 C ripe raspberries, rinsed clean
    zest of 1/2 lemon
    3 C vodka *OR* 2 C vodka and 1 C brandy *OR* 3 C brandy
    	(you can also substitute white wine for the brandy)
    3/4 C sugar syrup
    
    Lightly crush the berries.  Add the lemon zest and alcohol.  Steep for
    2-4 weeks..  Strain and filter, squeezing the berries to get all the
    juice.  Add the sugar syrup and let the mixture mature for 4-6 weeks.
    
    
    Creme de Framboise
    ------------------
    
    1.5 C ripe raspberries, rinsed clean
    zest of 1/2 lemon
    3 C brandy (no substitutions)
    2 C sugar syrup
    
    Make the Creme de Framboise using the directions for Raspberry Cordial.
    
    
    Sugar Syrup (also known as Simple Syrup)
    -----------
    1 C sugar
    1/2 C boiling water.
    
    Completely dissolve the sugar in the boiling water.  Cool.
    This recipe makes about 2/3 C of sugar syrup.

    I have some questions about making liqueurs, particularly the ones in
    response .39
    
    1)  When the mixture is left to steep, should it be tightly covered?
        Or should the mixture be able to "breathe"?  
    
        I have some gallon glass jars with plastic lids that I want to use 
        for the recipes in .39, but I have no idea if I should screw the
        lids on tightly or forego the lids and just drape a thick layer of 
        cheesecloth over the jars.
    
    2)  I'm assuming that no fermentation should take place, seeing as
        these liqueurs have the alcohol added.  Won't the liqueurs
        ferment while they are steeping in a cool dark place (such as a 
        basement)?  Would it be better to let the liqueurs steep in a 
        refrigerator?  Or would the flavor not develop properly in such
        a cold place?
    
    Obviously, I'm new to making liqueurs--and I'd appreciate any advice or
    insight the readership can give me.
    
    Thanks!  Sue