Liqueur recipies wanted

[frozenthunderbolt]

I already do damson gin, and have recipies for lemmonchello and vin'dl'orange but have a still and thus a fair abount of nutral spirit.
Anyone have favourite/secret recipies that they could share with me?

[battybird]

Try this link http://www.selfsufficientish.com/forum/ ... ur#p221313
and I found loads of recipes for various alchoholic drinks using agua dente, eu de vivre (not sure about spelling) but basically any countries "firewater" when I searched the site. Hopefully someone will be along with more favourites!

[Carltonian Man]

A few of the more successful ones I’ve tried

Nocino – Green walnut liqueur
Ingredients
30 green walnuts, early enough in the season so that they are easily cut with a knife
2 cinnamon sticks
5 whole cloves
Zest of a lemon
500g sugar
1 litre of vodka
Optional spices to taste - mace, star of anise and vanilla bean

Rinse and pat dry walnuts. Cut into quarters. Put all the ingredients into a large glass container, cover and shake to mix. Store for 6 weeks, shaking daily. Remove the walnuts and solids and strain the liquid. Nocino starts off bitter, but mellows with age, so it should be left for a year before opening. Made my first batch last year and it only lasted until Christmas so can’t say what it would be like after a full 12 months. In the end the flavour was leaning towards dark bitter chocolate, definitely plan to make more this year.

Or a quick one for fun..
170gms of clear mints (often the less expensive mints only contain natural ingredients)
1 Bottle of Vodka
Pour all into a large bowl and stir daily until the mints dissolve (2-3 days but the mints might need disturbing with a spoon to help things along). Once bottled it’s ready for drinking, keep it in the freezer.

Sloe voddy.
2200ml vodka (3 bottles)
33 table spoons sugar (sugar qty depends on the tartness of the sloes)
Half a demi john of ripe sloes

Also made some lovely black cherry liqueur and found the cherries only need to be in the vodka for 10-14 days or it starts to take on the bitter flavours from the stones. Sorry didn’t log how much sugar I added.

Have also tried
Kahlua, a bit sweet so recipe needs modifying.
Fishermans Friends, like drinking cough medicine and works out rather expensive.
Pontefract cakes, lovely but sludgy to filter.
Orange, gorgeous
Lemon, good but I preferred the orange.
Blackberry, takes a lot of filtering.
Werthers Originals, very good, made the same as the mint above.

Hope this helps

[dave45]

or cherry brandy.

Take a good handful of morello cherries (all I get off my tree after the birds have had a go). Remove and retain the stones and chop or blitz the flesh and add to an empty whisky bottle. Top up with clean 40% spirit to about 90% full. Decide whether to add back some or all of the stones (gives a slightly different flavour and its smth to experiment with!). Put the top on and give it a good shake. Leave for 1-3 weeks, shaking at will. This should result in a rich red colour. If you blitzed the cherries you will see a lot of sludge but don't worry.

Get another bottle and put in 2" of white sugar (!) or to taste. Then, using a funnel and coffee filter add the cherry liquid. Shake the new bottle vigorously to dissolve the sugar (this may take a while). Top up with spirit and shake some more... lovely !

[darkbrowneggs]

Apple with honey and a cinamon stick is nice

Rasberry with honey is ok but a bit sharp

Strawberry is lovely

Prune fairish

Hazelnut chopt and with honey added is good

Black cherry stones make kirsh

Dried Apricots

Dried Peaches

Chopt Crystallized Ginger

Basically anything you fancy sweetened as much as you like it

Leave it in the dark for a while, Stain it and keep it until wanted

Oh - just remembered another Green Grapes with aniseed That was a nice one. You eat the grapes just before midnight on New years eve - should have 12 each

[irigg]

found this link looks promising

http://www.liqueurweb.com/

[patR]

Last spring I made a fennel digestivo... wonderful stuff and its quick too...

Just stuff as much of the fluffy green tops , nice fresh green ones into a big jar, cover with spirit, I used aguadente as we are in Portugal and its cheap, leave in a warmish place for two months, strain, add around a pound of sugar... taste it after a couple of days you can add more if you like.. and leave to mellow for another month... wonderful after a meal...