Home Made Liquors You Can Make

Ever wanted to make your own liquors?  Try something with those ingredients that are laying around?  Have some fun and they will make great gifts.  Be creative put them in cool bottles.

• Coffee Liqueur:
  • 10 tblsp instant Coffee
  • 4 tblsp Vanilla extract
  • 2 1/2 cups Sugar
  • 1 qt Vodka
  • 2 1/2 cups Water

Combine coffee, sugar and water. Simmer 1 hour and let cool. Add vanilla and vodka. Age in sealed jar 2 to 3 weeks.

• Honey Liquor: 
  • 500 gr pure Honey
  • 1/4 L Water
  • 3/8 L Grain alcohol (spirit of wine)

Dissolve honey in hot water. The water should not be hotter than 45 degrees Celsius. Let the mixture cool down, then add spirit of wine.should not be hotter than 45 degrees Celsius. Let the mixture cool down, then add spirit of wine.

• Italian Limoncello:
  • Zest of 15 fresh Lemon
  • 2 fifth 100 proof Vodka
  • 4 cups Sugar
  • 5 cups Water

Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. — In a 1-gallon glass jar, add one fifth vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place. — In a large saucepan, combine the sugar and water and cook until thickened, appx. 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10 to 40 days. — After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve

• Homemade Southern Comfort:

  • 1 1/2 lb Peach
  • 1 cup Sugar
  • 4 strips Lemon peel
  • 2 cups Bourbon or brandy

  Peel, pit and slice peaches. Place in saucepan. Add sugar, stir well to combine. Warm over low heat until sugar is well dissolved and peaches are juicy. Place mixture into aging container. Add lemon peels and alcohol, stirring to combine. Cover container and put in a cool, dark place (or refrigerate if necessary). Stand for 1 week, stirring occasionally. Strain and filter: press out liquid from peaches with the back of a wooden spoon. Strain again. Ready for cooking now, ready for drinking in another month.

• Homemade Kahlua:

  • 2 1/2 cups Sugar
  • 1 cup Corn syrup
  • 1 1/2 oz instant Coffee
  • 2 oz Vanilla extract
  • 3 cups boiling Water
  • 1 fifth Vodka

  Dissolve sugar in 2 cups of boiling water and add corn syrup. Dissolve the instant coffee in the remaining water. Pour syrup and coffee in a gallon jug. Let it cool. Add vodka and vanilla when cold. For the best result, let the mixture “mature” for 4-5 weeks.

• Galliano:

  • 2 cups distilled Water
  • 1 cup white Corn syrup
  • 1/2 cup Sugar
  • 2-3 drops yellow Food coloring
  • 1 1/2 cup Grain alcohol (188 proof)
  • 6 drops Anise extract
  • 2 tsp Vanilla extract

  Boil water, corn syrup and sugar for 5 minutes. Add the remaining ingredients and stir. Cover and let stand 1 month.

• Daiquiri Liquer:

  • 4 Lime
  • 3 cups Light rum
  • 1 1/2 cup superfine Sugar

  Pare very thinly the bright-colored rind from the limes (no white). Blot the peel on paper towels to remove any excess oil. Put peel in a 4 cup screw-top jar. Add 2 cups of the rum. Close the jar. Store in a cool, dark place for 2 days or until rum has absorbed the flavor. Remove the peel and add the sugar. Shake vigorously until the sugar dissolves and add remaining cup of rum. Close jar and store in a cool, dark place at least 1 month to age.

• Homemade Irish Cream (Bailey’s):

  • 1 pint Whipping cream
  • 1-1/2 tsp Vanilla extract
  • 1-3/4 cup Brandy
  • 2 tblsp Chocolate syrup
  • 3 Egg
  • 14 oz sweetened Condensed milk

  Combine all the ingredients in a blender. Blend on lowest setting until frothy or well blended.

• Homemade Advocaat:

  • 1 1/4 cup granulated Sugar
  • 3/4 tsp Vanilla extract
  • 1/2 tsp Lemon extract
  • 1 cup Vodka
  • 5 Egg
  • 1 Egg yolk
  • 2/3 cup evaporated Milk

  Blend all ingredients in a blender for 30 seconds until they are mixed well. Pour into container, cap and refrigerate. Let it age for 1 to 2 weeks to mellow. The color will intensify as it ages, reaching a more traditional light shade of yellow.

• Homemade Absinthe: 

  • 1 bottle Vodka
  • 50 gr Sugar
  • 50 ml pure Anise extract
  • 1 tblsp Licorice root, chopped
  • 1 Wormwood twig

  Mix together and let sit a few days. Strain through a coffee filter. To serve mix 1 part absinthe to 4 parts water, add ice, enjoy.

• Creme de Menthe:

  • 8 cups Sugar
  • 6 cups Water
  • 1 pint Grain alcohol (188 proof)
  • 1 oz pure Peppermint extract
  • 1 tblsp green Food coloring

  Bring sugar and water to a boil and simmer for 10 minutes. Cool. Add the remaining ingredients and stir. Cover and let ripen for 1 month.

• Caribbean Orange Liquer: 

  • 3 large Orange
  • 3 cups Vodka
  • 1 1/3 cup superfine Sugar

  Pare very thinly the bright-colored rind from the oranges (no white). Blot the peel on paper towels to remove any excess oil. Put peel in a 4 cup screw-top jar. Add 2 cups vodka. Close jar. Store in a cool, dark place for 2 days or until the vodka has absorbed the flavor. Remove peel and add remaining vodka. Close jar and add remaining cup of vodka. Close the jar and store in a cool dark place at least 1 month to age.

 For more recipes and awesome drinks go to :  http://www.webtender.com/