Cordials or liquors

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Apricot Liqueur

1 cup sugar

1 cup water

1 1/2 lbs fresh apricots, stemmed and washed

1 lemon juice

1 bottle (750ml, 1 fifth) brandy

Boil sugar and water together, let stand until cool. Cut apricots in half, remove pits, and thinly slice. Combine all ingredients into 2-quart jar and seal. Let steep for 1 month. Do not refrigerate.

Strain and filter into another container, and let stand for 1 day. Rack off the sediments, and let age for 1 to 3 months.

Variation: Make Dried Apricot Brandy by substituting 1 pound dried apricots for fresh, and adding 1/2 cup of water when combining ingredients.

Blackberry or Raspberry Liqueur

4 cups crushed blackberries

2 cups sugar

2 cups high proof brandy

2-4 cups water

Combine all ingredients, shake well. Steep for 7 days, shake again. After 2 months, strain, filter and drink or bottle.

Green Tea Liqueur

6 tsp. Green Tea Leaves

3 cups neutral spirit

1 cup sugar

2-3 drops green food coloring

Steep the green tea leaves for only 24 hrs. (more will make it bitter) shake it well half way through

add sugar cand coloring after it is filtered.

Date Cordial

8 oz (200gr) pitted dates

2 cups 45% neutral spirit

1/2 cup sugar

Mash up dates, add vodka, steep for 1 week. Strain, add sugar then bottle.

Lemon-Lime Liqueur

2 Lemons (big)

2 Limes

3 cups vodka

2 cups sugar

Remove zest from Fruit, Steep in vodka for 2 weeks, strain, add sugar and bottle.

H&C's Irish Cream Liqueur, from Classic Liqueurs: The Art of Making & Cooking with Liqueurs by Cheryl Long and Heather Kibbey.

In our testing, we found that Bailey's Original Irish Cream was one of the most difficult liqueurs to reproduce. We finally got it - so good, so inexpensive, so quick and easy! Ready in just 1 week. Must be kept refrigerated; use within 3 months.

2 eggs (see note) 1-1/3 cups evaporated milk 1/2 teaspoon chocolate syrup 1 tablespoon vanilla 1/3 teaspoon lemon extract 1/4 teaspoon instant coffee granules 3/4 cup granulated sugar 1-3/4 cups Irish Whiskey

Place eggs, evaporated milk, chocolate syrup, vanilla, lemon extract, coffee granules, sugar and whiskey in blender; blend well. Bottle and let mellow in refrigerator at least one week before serving. We found this best after 1 to 2 weeks. Store in refrigerator. Liqueur may be served at room temperature by pouring into glasses an hour or two before serving.

Note: This recipe calls for uncooked eggs. Be sure to use clean, uncracked eggs. Because of the possibility of salmonella, we would not recomend this recipe for people in a high-risk group for contracting food poisoning. This group includes the elderly, the chronically ill, pregnant women or others with a weakened immune system.

Irish Cream Liqueur version2

1/2 cup Honey

1 cup heavy cream

1 1/2 cups Irish whiskey

700g instant coffee

Shake well and store in refrigerator. Shake every day, and before serving. consume within 3 weeks.


1.5 cups brown sugar

1 cup regular granulated sugar

1/2 cup instant coffee

3 cups neutral spirit

2 tsp pure vanilla extract, or 1/2 vanilla bean

combine sugars in water and boil 5 minutes. Gradually add coffee using a whisk until blended, then cool. Pour into bottle, add spirit and vanilla. Age 2 weeks, remove bean if used. Makes 1 liter.

Maple Liqueur

1 part Canadian Rye Whiskey

1 part Pure maple syrup (the real stuff)

Bottle, put in refrigerator,shake daily, age for 2 weeks.

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