TBD

TBD on Ning

Here is a list of extract recipes , these are not my personal recipes but are recipes i have received from others. I have made several of these recipes and they are amazing. I have not made all of them. If you are interested in my personal Vanilla Bean Paste recipe, please DM me. Hope you love these..
VANILLA EXTRACT:
-1 OZ VANILLA BEAN
-8 OZ VODKA/RUN/BOURBON
-CUT AND/OR SPLIT BEANS AS PREFERENCE. POUR ALCOHOL OVER BEANS, MUST COVER BEANS OR THEY WILL MOLD. PLACE IN A COOL DARK AREA AND SHAKE FROM TIME TO TIME TO INCORPORATE VANILLIN. WAIT FOR THE MAGIC TO HAPPEN.
EXTRACT TIME:
-VODKA MIN 12 MONTHS
-RUM MIN 18 MONTHS
(IT ALL GETS BETTER WITH AGE AND NEVER GOES BAD)

Views: 9

Replies to This Discussion

ALMOND EXTRACT:
-1 CUP SKINLESS ALMONDS OR APRICOT, CHERRY, OR PEACH PITS.
-8 OZ VODKA/RUM
-ROAST AND CRACK PITS, BLANCH STONES AND MAKE SURE TO GET OFF ALL BROWN SKIN OR YOUR EXTRACT WILL BE A MILKY COLOR. POUR ALCOHOL OVER STONES AND PLACE IN A COOL DARK PLACE. SHAKE FROM EVERY 2-3 DAYS
-EXTRACT TIME: 3 MONTHS
COCONUT EXTRACT:
-¾ CUP TOASTED COCONUT
-8 OZ VODKA/RUM
-PUT IN A COOL DARK PLACE. SHAKE DAILY.
-EXTRACT TIME: 5 WEEKS
COFFEE EXTRACT:
-1/2 CUP CRACKED COFFEE BEANS
-8 OZ VODKA/RUM
-PUT IN A COOL DARK PLACE. SHAKE DAILY.
-SWAP OUT COFFEE AFTER 2 WEEKS AND REPLACE (WILL TURN BITTER IF LEFT LONGER)
-EXTRACT TIME: 1 MONTH
LEMON/LIME/CALAMONDIN (ANY CITRUS REALLY)
-1 CUP PEELS OR ZEST
-8 OZ. VODKA/RUM
-POUR ALCOHOL OVER PEELS/ZEST. SHAKE DAILY. STRAIN AND REPLACE PEELS EVERY 2 WEEKS.
-EXTRACT TIME: 3 MONTHS
CINNAMON EXTRACT:
-1 CUP CINNAMON STICKS (ONE IS THE MEXICAN SPICE AISLE ARE THE BEST)
-8 OZ VODKA/RUM
-PUT IN A COOL DARK PLACE. SHAKE FROM EVERY 2-3 DAYS
-EXTRACT TIME: 3 MONTHS
MINT EXTRACT:
-1CUP MINT LEAVES (CAN USE DIFFERENT TYPES OF MINT FOR DIFFERENT EXTRACTS)
-8 OZ VODKA/RUM
-LIGHTLY BRUISE LEAVES
-STEEP LEAVES FOR 2 DAYS AT A TIME IN A COOL DARK PLACE AND SHAKE DAILY.
-STRAIN AND REPLACE
-EXTRACT TIME: WHEN YOU ARE HAPPY WITH THE RESULTS
CHOCOLATE EXTRACT:
-1 CUP CACAO NIBS
-8 OZ VODKA/RUM
-PUT IN A COOL DARK PLACE. SHAKE FROM EVERY 2-3 DAYS.
-EXTRACT TIME: 3 MONTHS
CHRISTMAS COOKIE EXTRACT:
-ORANGE PEELS
-WHOLE CLOVES
-CINNAMON STICKS
-WHOLE ALLSPICE
-WHOLE STAR ANISE
-WHOLE NUTMEG
-PEPPERCORNS
-8 OZ VODKA/RUM
-PUT TOGETHER AND PUT IN A COOL DARK PLACE. SHAKE FROM EVERY 2-3 DAYS.
-EXTRACT TIME: 6 MONTHS
GINGERBREAD EXTRACT:
-THINLY SLICED GINGER
-CINNAMON STICKS
-WHOLE ALLSPICE
-WHOLE NUTMEG
-WHOLE CLOVES
-PEPPERCORNS
-8 OZ VODKA/RUM
-PUT TOGETHER AND PUT IN A COOL DARK PLACE. SHAKE FROM EVERT 2-3 DAYS
-EXTRACT TIME: 6 MONTHS

BANANA EXTRACT:
-1 RIPE BANANA
-8 OZ VODKA/RUM
-MASH BANANA IN BOWL THEN TRANSFER TO BOTTLE
-COVER WITH ALCOHOL
-PUT IN COOL DARK PLACE AND SHAKE DAILY
-STRAIN BANANAS OUT 2 WEEKS LATER AND ADD A NEW MASHED BANANA
-EXTRACT TIME: REPEAT PROCESS UNTIL YOU HAVE DESIRED FLAVOR.
MAPLE EXTRACT:
-1 CUP FENUGREEK SEEDS
-1 VANILLA BEAN (SPLIT)
-8 OZ VODKA/RUM
-PLACE FENUGREEK SEEDS IN A NON-STICK SKILLET.
-STIR AND TOSS REGULARLY FOR EVEN HEATING. (DON’T LET BROWN)
-GRIND SEEDS WHILE STILL WARM TO CONSISTENCY OF DRIP COFFEE GROUNDS.
-WARM VODKA/RUM WITH A VANILLA BEAN (DON’T BOIL)
-POUR GROUND SEEDS AND VODKA/RUM IN A JAR AND CAP.
-SHAKE DAILY
-3-4 WEEKS LATER STRAIN THROUGH CHEESECLOTH
-EXTRACT TIME: 1 MONTH
PINEAPPLE EXTRACT:
-DEHYDRATED PINEAPPLE
-VODKA/RUM
-FILL JAR HALFWAY WITH DRIED PINEAPPLE AND THEN FILL JAR REST OF THE WAY WITH ALCOHOL.
-EXTRACT TIME: 8 WEEKS PLUS MORE IS ALWAYS BETTER.
PUMPKIN SPICE EXTRACT:
-3 VANILLA BEANS
-2 3-INCH CINNAMON STICKS
-1 ½ TBSP WHOLE ALLSPICE BERRIES
-1 TBSP WHOLE CLOVES
-1 ½ CUPS VODKA
-SPLIT VANILLA BEANS AND CHOP INTO 1 INCH PIECES
-BREAK CINNAMON STICKS INTO SEVERAL PIECES
-COMBINE ALL IN A JAR AND PUT IN A COOL DARK PLACE
-SHAKE EVERY 2-3 DAYS
-EXTRACT TIME: 1-2 WEEKS
STRAWBERRY EXTRACT: (WILL ALSO WORK WITH BLUEBERRY, CHERRY, RASPBERRY)
-¾ CUP STRAWBERRIES MASHED
-8 oz VODKA/RUM
-MASH STRAWBERRIES IN A BOWL THEN TRANSFER TO BOTTLE.
-POUR VODKA/RUM ON TOP AND MAKE SURE ALL FRUIT IS COVERED.
-PUT IN A COOL DARK PLACE.
-SHAKE EVERYDAY.
-ONCE STRAWBERRIES LOSE COLOR. STRAIN OUT AND REPLACE .
-REPEAT CYCLE UNTIL SATISFIED WITH RESULTS.
ANISE EXTRACT:
-ANISE STAR
-8 OZ VODKA/RUM
-PUT IN COOL DARK PLACE AND SHAKE EVERY 2-3 DAYS.
-EXTRACT TIME: AT LEAST 4 WEEKS
PRALINE EXTRACT:
-1 VANILLA BEAN, SPLIT OPEN
-1 CUP PECANS
-1 ¼ CUP VODKA/RUM
-TOAST PECANS IN OVEN FOR 5 MINUTES ON 350F.
-LET COOL
-COMBINE IN A JAR
-PUT IN A COOLD DARK PLACE
-SHAKE EVERYDAY
-EXTRACT TIME: 3 WEEKS
CINNAMON NUTMEG EXTRACT:
-1 WHOLE NUTMEG
-3 CINNAMON STICKS
-8 OZ VODKA/RUM
-CHOP NUTMED IN TO PIECES.
-PUT IN A COOL DARK PLACE AND SHAKE EVERY 2-3 DAYS.
-EXTRACT TIME: 6 WEEKS
PEPPERMINT EXTRACT:
-3 CUPS CHOPPED PEPPERMINT
-1 CUP VODKA/RUM
-ROUGH CHOP 1 CUP AND ADD ALCOHOL
-PUT IN COOLD DARK PLACE. AND SHAKE DAILY
-2 WEEKS LATER STRAIN OUT PEPPERMINT AND ADD ANOTHER CUP
-(REPEAT LAST TWO STEPS ONE MORE TIME)
-EXTRACT TIME: 6 WEEKS.
WALNUT EXTRACT:
-3/4 CUPS TOASTED WALNUTS
-6 OZ VODKA/RUM
-PUT IN A COOL DARK PLACE AND SHAKE EVERY 2-3 DAYS.
-EXTRACT TIME: AT LEAST 2 MONTHS
HAZELNUT EXTRACT:
-3/4 HAZELNUTS CHOPPED
-1 CUP VODKA/RUM
-PUT IN COOL DARK PLACE AND SHAKE DAILY.
-EXTRACT TIME: 6 WEEKS
STEVIA EXTRACT:
-3 CUPS CHOPPED STEVIA
-1 CUP VODKA/RUM
-ROUGH CHOP 1 CUP STEVIA AND ADD ALCOHOL
-PUT IN COOL DARK PLACE AND SHAKE DAILY
-2 WEEKS LATER STRAIN AND REPLACE STEVIA WITH ANOTHER CUP
-(REPEAT LAST 2 STEPS ONE MORE TIME)
-EXTRACT TIME: 6 WEEKS
LAVENDER EXTRACT:
¾ CUP LAVENDER BLOOMS (FOOD GRADE)
1 ½ CUP VODKA/RUM
-STRAIN OUT BLOOMS IN 2 WEEKS AND REPLACE. REPEAT PROCESS UNTIL YOU HAVE DESIRED RESULT.
VANILLA OIL:
-3 VANILLA BEANS
-1 CUP GRAPESEED OIL
-SPLIT BEANS LENGTHWISE
-SCRAP OUR CAVIAR IN TO A SMALL BOWL
-WARM OIL IN SM SAUCEPAY OVER LOW HEAT FOR A FEW MINUTES. (DON’T OVERHEAT, SHOULD BE WARM, BUT NOT SO HOT THAT YOU CAN’T DIP YOUR FINGER IN IT)
-ADD VANILLA SEEDS AND PODS AND REMOVE FROM HEAT.
-ALLOW TO COOL AT ROOM TEMPERATURE
-REMOVE PODS
-LOOSELY COVER POT WITH ALUMINUM FOIL (DON’T SEAL TIGHTLY) AND LET OIL STEEP FOR 8 HOURS UNTIL IT IS LIGHTLY INFUSED WITH VANILLA FLAVOR.
-BRISKLY WHISK OIL AND SEEDS TOGETHER TO EMULSIFY AND BREAK UP ANY CLUMPS
-PUT IN JAR, SEAL AND REFRIGERATE UNTIL NEEDED.
-SHAKE JAR FIRST BEFORE USING TO DISTRIBUTE SEEDS.
VANILLA SUGAR:
-2 VANILLA BEANS (REMOVE CAVIAR) YOU CAN ALSO USE VANILLA POWDER FROM PODS
-2 CUP SUGAR
-LAYER
-ADD COFFEE FILTER OVER TOP BEFORE CLOSING UP
-PUT IN COOL DARK PLACE AND SHAKE DAILY.
APRICOT EXTRACT:
-1 CUP VODKA
-6 FRESH APRICOTS
-4 DEHYDRATED APRICOTS
-PIT APRICOTS (SAVE PITS, YOU WILL NEED THEM LATER IN RECIPE)
-PLACE FALVED FRESH APRICOTS AND DRIED APRICOTS IN ALCOHOL.
-CRACK OPEN SEEDS AND PLACE SHELLS AND KNNER KERNAL INTO VODKA WITH APRICOTS
-COVER AND LET SIT IN A DARK COOL PLACE FOR AROUND 3-4 WEEKS
-STRAIN MIXTURE AND BOTTLE
BLACKBERRY EXTRACT:
-3/4 CUP BERRIES
-1 CUP VODKA
-ADD BERRIES TO VODKA
-PUT IN COOL DARK PLACE FOR 6-8 WEEEKS (OR LONGER)
-STRAIN OUT FRUIT AND PULP
BLUEBERRY EXTRACT:
-3/4 CUP BERRIES
-1 CUP VODKA
-ADD BERRIES TO VODKA
-PUT IN COOL DARK PLACE FOR 6-8 WEEKS (OR LONGER)
-STRAIN OUT FRUIT AND PULP
(SALTED) CARAMEL EXTRACT:
-16 WERTHER’S ORIGINAL CARAMELS (UNWRAPPED)
-1/16 TH TSP SEA SALT
-1 CUP VODKA
-PLACE UNWRAPPED CARAMELS AND VODKA IN JAR AND PUT A LID ON IT
-SHAKE JAR THOROUGHLY.
-SHAKE THOROUGHLY OFTEN UNTIL CANDY DISOLVES
-PRODUCT WILL HAVE A HEAD ON IT. STRAIN THROUGH A COFFEE FILTER.
-REPLACE COFFEE FILTER WHEN IT GETS TO CLOGGED
-POUR STRAINED VODKA INTO JARS
-ADD JUST A TOUCH OF SEA SALT.
CHERRY EXTRACT:
-3/4 CUP CHERRIES CRUSHED
-1 CUP VODKA/RUM
-EXTRACT TIME: 8 WEEKS
ROSE EXTRACT:
-1 CUP ROSE PETALS (NON-HYBRID)
-8 OZ VODKA/RUM
-EXTRACT TIME: 5 WEEKS

VANILLA BEAN CARAMEL:
-1 CUP BUTTER
-1 LB BROWN SUGAR
-1 CUP LIGHT CORN SYRUP
-1 CAN SWEETENED CONDENSED MILK
-DASH OF SALT
-1-2 VANNILA BEANS (WE WANT THE CAVIAR) THROW THE PODS IN YOUR MOTHER JAR, SOME HONEY, REALLY WHAT EVER YOU WANT.
-MELT BUTTER
-MIX EVERYTHING BUT VANILLA AND BRING TO A BOIL 243-245 DEGREES ON A CANDY THERMOMETER
-REMOVE FROM HEAT
-ADD VANILLA CAVIAR
-POUR INTO A 9X9 PAN LINED WITH BUTTERED FOIL
-COOL COMPLETELY
-CUT AND WRAP
HOMEMADE MARSHMALLOWS:
-2 PKGS UNFLAVORED GELATIN
-1 CUP ICE COLD WATER DIVIDED
-12 OZ GRANULATED SUGAR (APPROX 1 ½ CUPS)
-1 CUP LIGHT CORN SYRUP
-1/4 TSP KOSHER SALT
-1 TSP VANILLA EXTRACT
-1/4 CUP CONFECTIONER’S SUGAR
-1/4 CUP CORNSTARCH
-NON STICK SPRAY
-PLACE GELATIN IN A BOWL ALONG WITH ½ CUP WATER
-IN SM SAUCEPAN, COMBINE RMAINING ½ CUP WATER, GRANULATED SUGAR, CORN SYRUP, AND SALT
-PLACE OVER MED HIGH HEAT, COVER AND ALLOW TO COOD FOR 3-4 MINUTES.
-UNCOVER AND CLIP A CANDY THERMOMETER ON TO SIDE OF PAN AND CONTINUE TO COOK UNTIL THE MIXTURE REACHED 240 DEGREES F. (APPROX 7/8 MIN)
-IMMEDIATELY REMOVE FROM HEAT
-TURN ON MIXER TO LOW SPEED AND WHILE RUNNING, SLOWLY POUR SUGAR SYRUP DOWN THE SIDE OF THE BOWL INTO THE GELATIN MIXTURE. ONCE YOU HAVE ADDED ALL THE SYRUP. INCREASE SPEED TO HIGH AND CONTINUE TO WHIP UNTIL MIXTURE BECOMES VERY THICK AND IS LUKEWARM. (APPROX 12-15 MIN)
-ADD VANILLA DURING LAST MINUTE MIXTURE IS WHIPPING AND PREPARE PANS.
(REGULAR MARSHMALLOWS)
-COMBINE CONFECTIONERS’S SUGAR AND CORNSTARCH IN A SMALL BOWL.
-LIGHTLY SPRAY A 13X9 IN METAL BAKING PAN WITH NON STICK COOKING SPRAY.
-ADD THE SUGAR AND CORNSTARCH MIXTURE AND MOVE AROUND TO COMPLETELY COAT THE BOTTOM AND SIDES OF PAN. RETURN ANY UNUSED MIXTURE TO BOWL FOR USE LATER.
-POUR MIXTURE INTO PREPARED PAN, USING LIGHTLY OILED SPATULA, SPREAD EVENLY INTO PAN.
-DUST THE TOP WITH ENOUFH OF THE REMAININ SUGAR/CORNSTARCH MIXTURE TO LIGHTLY COVER. RESERVE REST FOR LATER.
-ALLOW MARSHMALLOWS TO SIT UNCOVERED FOR AT LEAST 4 HOURS OR OVERNIGHT.
-TURN THE MARSHMALLOWS HOUT ONTO A CUTTING BOARD AND CUT INTO 1 INCH SQUARES USING A PIZZA CUTTER DUSTED WITH SUGAR/CORNSTARCH MIXTURE.
-ONCE CUT LIGHTLY DUST ALL SIDES OF EACH MARCHMALLOW IN THE SUGAR/CORNSTARCH MIXTURE AND STORE IN AN AIRTIGHT CONTAINTER.(THEY WILL LAST ABOUT 3 WEEKS)
HOMEMADE KAHLUA:
-3 ½ CUPS WHITE SUGAR
-1/2 CUP LIGHT BROWN SUGAR
-4 CUPS WATER
-2 OUNCES INSTANT COFFEE
-750 ml VODKA
-2 VANILLA BEANS OR 4 TBLE. VANILLA EXTRACT
-COMBINE SUGARS AND WATER
-BOIL FOR 5 MIN
-STIR IN COFFEE TILL DISOLVED
-LET COOL
-ADD VODKA
-LET SIT IN A COOD DARK PLACAE FOR A FEW MONTHS
HOMEMADE KAHLUA (2): BULK RECIPE
-1 HUGE POT
-2 QTS WATER
-7 CUPS SUGAR
-½ CUPS LIGHT BROWN SUGAR
-1 CUP INSTANT COFFEE
-MIX TOGETHER AND SIMMER 1 HOUR, STIRRING EVERY 15-20 MINUTES SO IT WON’T STICK TO BOTTOM.
-COOL
-ADD IN
-1 AT 1901 PROOF EVERCLEAR
-2 OZ. PURE VANILLA EXTRACT
-3 SM BOTTLES RUM (SMALL SIZES THAT YOU POUR INTO ONE DRINK)
-STIR TOGEHER
-PUR INTO BOTTLES
-PUT BOTTLES INTO A COOL DAR PLACE FOR A MONTH OR LONGER.
ABSINTHE:
(SPANISH ABSINTHE)
-4 GRAMS COMMON WORMWOOD
-8 GRAMS GREEN ANISE (SEEDS)
-6 GRAMS FENNEL SEED
-12 GRAMS STAR ANISE
-2 GRAMS ANGELICA ROOT
-1 GRAM CORRIANDER
-FINNISH :
-2 GRAMS HYSSOP
-3 GRAMS MELISSA (LEMON BALM)
(SUISSE LA BLEUE-CLEAR ABSINTHE)
-4 GRAMS COMMON WORMWOOD
-8 GRAMS GREEN ANISE (SEEDS)
-6 GRAMS FENNEL SEED
-4 GRAMS STAR ANISE
-3 GRAMS PEPPERMINT LEAF
-2 GRAMS HYSSOP
-2 GRAMS ANGELICA ROOT
(FRENCH ABSINTHE)
-3 GRAMS COMMON WORMWOOD
-4 GRAMS GREENE ANISE (SEEDS)
-2 GRAMS FENNEL
-2 GRAMS STAR ANISE
-2 GRAMS ANGELICA ROOT
-1 GRAM CORRIANDER
-FINNISH:
-2 GRAMS HYSSOP
-2 GRAMS MELISSA (LEMON BALM
(WINSTON’S LA FEE VERTE)
-4 GRAMS COMMON WORMWOOD
-6 GRAMS GREEN ANISE (SEEDS)
-4 GRAMS FENNEL
-8 GRAMS STAR ANISE
-2 GRAMS HYSSOP
-4 GRAMS PEPPERMINT LEAF
-2 GRAMS ANGELICA ROOT
-FINNISH:
-2 GRAMS HYSSOP
-2 GRAMS MELISSA (LEMON BALM)
-4 GRAMS PEPPERMINT LEAF
AMARETTO:
-1 CUP WATER
-1 CUP SUGAR
-1/2 CUP BROWN SUGAR
-2 CUPS VODKA
-2 TBSP ALMOND EXTRACT
-2 TSP VANILLA EXTRACT
-COMBINE WATER AND SUGARS IN A SAUCEPAN OVER MED HEAT UNTIL MIXTURE IS BOILING AND ALL SUGAR IS DISOLVED.
-REMOVE PAN AND LET COOL.
-STIR ALMOND EXTRACT, VANILLA EXTRACT, AND VODKA INTO MIXTURE.
-STORE IN A SEALED BOTTLE
LIMONCELLO (LEMON LIQUER):
-1 LITER EVERCLEAR
-15 LEMONS
-500 GRAMS SUGAR
-850 ml WATER
-DAY 1
-RINSE, DRY, PEEL AND/OR GRATE SKIN. YOU ONLY WANT THE YELLOW
-PLACE LEMONS IN YOUR JAR
-TOP WITH ALCOHOL AND PUT IN A DARK PLACE FOR 2 WEEKS.
-SHAKE EVERY 4-5 DAYS.
-DAY 15 (THREE WEEKS)
-MAKE A SIMPLE SYRUP (SUGAR AND WATER)
-COOL COMPLETELY
-ADD TO MIX. SHAKE WELL.
-COVER AND RETURN TO COOD DARK PLACE FOR A MINIMUM FO 4 MORE WEEKS, BUT IDEALLY 10 MORE WEEKS.
COCONUT RUM:
-1 PART COCONUT (USE MATURE BROWN COCONUT )
-1 PART WHITE RUM
-1/2 PART SIMPLE SYRUP
-DRAIN WATER FROM COCONUT (LOCATE THE 3 DENTS OR EYES ON THE END OF THE COCONUT . DRILL A HOLE THROUGH 2 OF THEM.
-BREAK OPEN THE COCONUT
-REMOVE WHITE FLESH
-GRATE COCONUT
-ADD RUM
-PUT IN A COOL DARK PLACE AND SHAKE OFTEN FOR 2-3 WEEKS.
-STRAIN OUT COCONUT
-ADD SIMPLE SYRUP
-PUT IN A DARK COOL AREA AND LET SIT A COUPLE OF WEEKS.
BLACKBERRY LIQUEUR:
-2.2 LBS OF FRUIT
-7 OZ SUGAR
-24 FL OZ VODKA
-WASH BERRIES AND PLACE IN JAR
-ADD SUGAR
-FILL WITH VODKA
-PUT IN A COOL DARK PLACE AND SHAKE EVERY 2-3 DAYS
-STRAIN MICTURE AND FILTER THROUGH MUSLIN
-ADD SIMPLE SYRUP TO TASTE
LIQUORE AL MELAGRANO (POMEGRANATE LIQUER):
-2 LARGE POMEGRANATES (OR 3 SMALL ONES)
-2 CUPS OF GOOD QUALITY GRAIN LIQUER (VODKA WORKS GOOD)
-3 WHOLE CLOVES
-1 CINNAMON STICK
-1 LARGE PIECE OF LEMON PEEL (NO PITH)
-13.25 OUNCES OF SUGAR
-2 CUPS WATER
-REMOVE ALL THE SEEDS/ARILS FROM POMEGRANATE)
-PUT THEM IN A GLASS CONTAINER
-ADD ALCOHOLL, CLOVES, CINNAMON STICK AND LEMON PEEL
-PUT IN OOL DARK PLACE FOR 7 DAYS
-SHAKE WELL DAILY
-AFTER 7 DAYS, POUR THE SUGAR AND WATER INTO A SAUCEPAN AND BRING TO A SLOW BOIL UNTIL ALL SUGAR DISSOLVES.
-REMOVE FROM HEAT AND LET COOL COMPLETELY
-STRAIN ALCOHOL MIXTURE THROUGH A CHEESECLOTH
-ADD SIMPLE SYRUP TO MIXTURE, MIX COMPLETELY
-PUT BACK INTO AIRTIGHT CONATINER AND PLACE BACK IN COOL DARK PLACE AND LET SIT ANOTHER 2 WEEKS TO REST BEFORE DRINKING OR BOTTLING.
IRISH CREAM LIQUOR:
-1 CUP HEAVY CREAM
-1/3 CUP SUGAR
-1 TBSP COCOA POWDER
-1/2 TSP INSTANT COFFEE
-2 STAR ANISE PODS
-1/2 CUP HALF AND HALF
-2/3 CUPS IRISH WHISKEY
-1/2 TSP ALMOND EXTRACT
-1/2 TSP COCONUT EXTRACT
-IN MED SAUCEPAN, WHISK TOGETHER CREAM, SUGAR, COCOA POWDER, INSTANT COFFEE, AND STAR ANISE. BRING TO A SIMMER. REMOVE FROM HEAND AND COVER. LET STEEP 30 MINUTES
-REMOVE ANIS PODS AND TRANSFER MIXTURE TO A BLENDER. ADD HALF AND HALF, WHISKEY, ALMOND EXTRACT AND COCONUT EXTRACT. BLEND UNTIL SMOOTH
-TRANSFER TO A GLASS BOTTLE OR JAR AND REFRIGERATE FOR UP TO 2 WEEKS.
MULLED SPICE VODKA:
-24 OZ VODKA/RUM
-2 ½ TBSP DRIED ORANGE PEEL
-2 ½ TBSP ALLSPICE BERRIES
-2 ½ TBSP CARDAMON PODS
-5 TSP WHOLE CLOVES
-6-7 CINNAMON STICKS
-AFTER 3-4 WEEKS, ADD A SIMPLE SYRUP TO TASTE.
HAZELNUT LIQUEUR: (FRANGELICO)
-1 CUP VODKA
-1/2 CUP BRANDY
-1/4 CUP SUGAR
-1/4 CUP WATER
-1 VANILLA BEAN SPLIT
-COMBINE VODKA, BRANDY, AND HAZELNUTS IN A JAR , COVER AND LET SIT 2 WEEKS
-SHAKE OFTEN
-MAKE SIMPLE SYRUP OF WATER AND SUGAR AND ADD TO MIXTURE.
-LET SIT FOR 3 DAYS
-ADD VANILLA BEAN
-LET SIT FOR 3 DAYS
-SAMPLE OFTEN UNTIL DESIRED FLAVORS ARE ACHIEVED.
-STRAIN OUT THROUGH A COFFEE FILTER
-ENJOY

HOMEMADE FRANGELICO (2):
-1/2 LBS RAW HAZZELNUTS (2 CUPS)
-5 CACAO NIBS
-1 CUP VODKA
-1/2 CUP BRANDY
-1 VANILLA BEAN
-1/4 CUP SUGAR
-1/4 CUP WATER
-TOAST HAZELNUTS IN OVEN AT 350 DEGREES FOR 15 MINUTES
-ROUGHLY CHOP HAZELNUTS AND CACAO NIBS
-PLACE IN JAR WITH BRANDY AND VODKA
-LET STEEP FOR A WEEK, SHAKING OFTEN
-SCRAP OUT CAVIAR FROM VANILLA BEAN AND CHOP UP REST OF BEAN
-ADD TO MIXTURE AND SHAKE OFTEN FOR 2 WEEKS
-ONCE DESIRED FLAVOR IS REACHED. STRAIN OUT THROUGH COFFEE FILTER
-ADD SIMPLE SYRUP MADE OUT OF SUGAR AND WATER AND FLAVOR TO TASTE.

RSS

Badge

Loading…

© 2022   Created by Aggie.   Powered by

Badges  |  Report an Issue  |  Terms of Service