lana-in-fl
Well-known member
MIL's Liqueurs
This is how my MIL (now 90 years old!) taught me to make liqueurs.
Liqueur
750 ml / 3 cups alcohol (she used cane spirit, I use vodka or brandy)
750 ml / 3 cups water
750 g (about 1 lb 10 oz) sugar
60 ml Extract (1 small bottle)
1. Pour the cold water and sugar in a pot and bring it to the boil, stirring until the sugar is dissolved.
2. Let it boil for 15 minutes.
3. Take pot away from the stove, add essence and then alcohol and mix very well. Cool and bottle.
MIL made vanilla, strawberry and anisette liqueurs this way. I need to make some anisette for Christmas.
I have been making strawberry and apricot liqueur by adding about a pound of fruit to the water and sugar before boiling, letting it cool, and straining it before I add the alcohol. Let it sit for 6 weeks or so before drinking, and it's really good. I tried cherries as well, but the uncooked cherry liqueur is better. I usually use vodka for the strawberry and brandy for the apricots. I have a couple of bottles of blackberry maturing.
My daughter has just told us that she can come home to write her Master's thesis, instead of staying expensively in California!! She'll have to go back for a week or two, but that is far cheaper than paying her rent for months. I am so excited, we will not have seen her for 11 months when she gets home (right before Thanksgiving)! We will have a blackberry liqueur tasting to celebrate. I need to know which is a better base - vodka, brandy or a mixture.
This is how my MIL (now 90 years old!) taught me to make liqueurs.
Liqueur
750 ml / 3 cups alcohol (she used cane spirit, I use vodka or brandy)
750 ml / 3 cups water
750 g (about 1 lb 10 oz) sugar
60 ml Extract (1 small bottle)
1. Pour the cold water and sugar in a pot and bring it to the boil, stirring until the sugar is dissolved.
2. Let it boil for 15 minutes.
3. Take pot away from the stove, add essence and then alcohol and mix very well. Cool and bottle.
MIL made vanilla, strawberry and anisette liqueurs this way. I need to make some anisette for Christmas.
I have been making strawberry and apricot liqueur by adding about a pound of fruit to the water and sugar before boiling, letting it cool, and straining it before I add the alcohol. Let it sit for 6 weeks or so before drinking, and it's really good. I tried cherries as well, but the uncooked cherry liqueur is better. I usually use vodka for the strawberry and brandy for the apricots. I have a couple of bottles of blackberry maturing.
My daughter has just told us that she can come home to write her Master's thesis, instead of staying expensively in California!! She'll have to go back for a week or two, but that is far cheaper than paying her rent for months. I am so excited, we will not have seen her for 11 months when she gets home (right before Thanksgiving)! We will have a blackberry liqueur tasting to celebrate. I need to know which is a better base - vodka, brandy or a mixture.
