Ginger Liqueur

Ginger Liqueur

½ c. crystallized ginger               
2 c. vodka

½ c. sugar syrup

Add all ingredients together.  Steep for two weeks.  Strain and it is ready to serve.  This liqueur has a real zing to it and will be enjoyed by a true ginger lover.  Makes a unique addition to meat and poultry marinades.  Yield: one pint plus.

 

Licorice Liqueur

Licorice Liqueur

2½ T. chopped licorice root         
1½ c. vodka

½ c. sugar syrup

Wash the licorice root and chop into small pieces.  Add to vodka and steep for one week.  Strain and filter.  Add sugar syrup and steep for one week.  Ready to serve.  Adjust to taste with extract if necessary.  Yield:  one pint plus.

Cinnamon Liqueur

Cinnamon Liqueur

1 cinnamon stick                       
2 cloves

1 T. ground coriander                 
1 c. vodka
½ c. brandy                              
½ c. sugar syrup

Steep all herbs in alcohol for two weeks.  Strain and filter until clear and add sugar syrup to taste.  Let stand one week and it is ready to serve.  Makes a nice hot drink when added to boiling water.  Yield: one pint plus.

 

Peppermint Liqueur

Peppermint Liqueur

2-3 t. peppermint extract             
3 c. vodka

1 c. sugar syrup

Combine all ingredients and stir.  Let stand for two weeks.  Use teaspoons of extract for lighter mint taste and additional sugar syrup for a sweeter, thicker liqueur.  Yield: one quart.

Spicy Herbal Liqueur

Spicy Herbal Liqueur

6 cardamom pods                      
3 t. anise seeds

2¼ t. of chopped angelica root     
1 cinnamon stick
1 clove                                     
¼ t. mace
1 fifth of vodka                          
1 c. sugar syrup

Remove seeds from caramom pods.  Add the anise seeds, and crush all the kernels with the back of a fork.  Put them in a one quart container adding angelica root, cinnamon stick, clove, mace, and vodka.  Shake mixture well and store in a cupboard for one week.  Pour through cheesecloth lined strainer several times.  Blend the liquid with the sugar syrup.  Ready to serve.  Yield: one quart

Aprocot Liqueur

Apricot Liqueur

2 c. smashed apricot pits            
½ t. ground cinnamon

½ t. ground coriander                 
2 c. vodka
1 c. sugar syrup

Partially fill a cloth bag (old pillowcase perhaps) with the apricot pits.  Pound with a hammer until they are smashed, using the crushed shells as well as the meaty centers.  Place smashed pits in a 1-quart container.  Add cinnamon, coriander, and vodka.  Store for two months in a cool, dark place.  Filter through a cheesecloth lined strainer and discard fruit pits.  Strain a few times until clear.  Sweeten with sugar syrup and age for two weeks.  Apricot extract can be added to offer additional flavoring.  Yield: 3 cups.

Apricot Brandy

Apricot Brandy

1½ lbs. rock candy                    
1¼ lbs. dried apricots

½ gallon inexpensive vodka

Place all ingredients in a glass gallon jar.  Close lid tightly; if lid is metal, place plastic wrap over mouth of jar to prevent metal from coming in contact with brandy.  Brandy will keep for a year.   Wait at least two months before using, though three months would be better.  Decant brandy into bottles with lids.  Store the brandied apricots in wide-mouth jar.  Seal well.  Use these apricots for fruitcake, nut bread, etc