Making Liqueurs

I’ve been making liqueurs of all sorts for a couple of years. I use 190 proof grain alcohol and a variety of fruits and herbs. I make a great Anise Espresso that is to die for which is about 90 proof. This stuff goes down soooo easy and boy does it carry a punch. Once I brought a 500 ml bottle to a party and within 20 minutes there were 6 very drunk guys who thought they could do shooters. They nick named me Albuca that night since it tastes a bit like sambucca with espresso in it.

I’ve also made orange, blueberry, pear, chocolate, raspberry, blackberry, licorice root, and almond. try making limoncello adding the zest of one orange…it makes a great flavor.

I have to go to naother state to buy the grain alcohol but it’s worth the drive since a little goes along way when it comes to making liqueurs. 

twocoasttable:

I saw a video on How2Heroes a few months ago about making homemade Limoncello and thought to myself “hm, that’s really pretty cool…”  Fastforward to right before Christmas, and I’m hemming and hawing over what to get Justin as a gift - I wanted something original and meaningful - and a lightbulb went off… Limoncello!

Ingredients & Method (adapted from How2Heroes)

• zest of 6-8 lemons - I chose to buy the expensive organic kind because I didn’t want to scrub them.
• 1 quart vodka - other recipes say to use a Neutral Grain Spirit, like Everclear, but since it’s illegal in 11 states, I opted for a high-proof Vodka.
• 1-1/2 cups simple syrup (1:1 mix of sugar dissolved in water over heat)

First, zest the lemons.  Trust me, it’s not as easy as it sounds.  I used a variety of tools (potato peeler, box grater, microplane, and paring knife) and determined its easiest to use a very sharp knife.  You want to get as much of the rind as possible without any of the pith (white stuff) because that’s where the bitter flavor will come into play.

Pour the vodka into an airtight container and add the zest of the lemons.  Let it sit for 4-5 days in order for the lemon zest to infuse to the taste you like.  If it isn’t lemony enough for you, let it sit for a few more days.

Once you get the right taste, strain the liquid into a bowl, pressing down on the peels to get all the delicious liquor.  Discard the peels and set the liquor aside.  In a small saucepan, mix a 1:1 ratio of sugar to water, and reduce until the liquid is clear and slightly viscous.  It should wind up being about a cup, but if you like your limoncello sweeter, feel free to add more simple syrup.

Mix the liquor and simple syrup and pour into a bottle with a cap or cork, tie with a festive bow, and stick it in the freezer for the best taste.

(meg)

drinksareonme:

You can make your own liquid sunshine! All you need is lemons, sugar, and vodka.

You’ve enjoyed it after dinner, you’ve seen Danny DeVito make an ass of himself over it, and now you’ve got the recipe! Sure, you can buy it at any decent liquor store, but it’s so easy to make, a homemade batch is totally worth the effort!

First, wash and dry some lemons. The more you use, the more lemony it will taste. Zest them with a microplane grater, but be careful to avoid the bitter white pith. A vegetable peeler will work in a pinch, too.

Next, place the zest in a glass jar and fill with a bottle of your favorite vodka - preferably 100 proof. Seal it. Now let it steep at least two weeks, giving it a shake daily. By the end, the peels will lose their color, and the liquid will be bright yellow and aromatic.

Strain the whole thing through a double layer of cheesecloth into a clean jar or bowl. Make sure to squeeze out those last delicious drops! Now pour in another bottle of vodka. Woohoo!

Set that aside and combine sugar and water in a saucepan over medium heat until the sugar is dissolved and the syrup comes to a boil. Remove from heat and let cool. Once cool, add syrup to infused vodka.

Using a funnel, pour this bit of deliciousness into sterilized bottles, seal tightly, and let rest at least one week in the freezer. Further aging will smooth out the flavors even more.

Now invite your friends, pop open a few bottles, and show them how cool you are!

Photo from Flickr.

helveticafutura:

Dinner tonight:  calzoni with ricotta salata, fresh mozzarella, prosciutto, thyme and sun-dried tomatoes and roasted red peppers with oregano, Parmigiano-Reggiano, olive oil, salt and pepper.