Tag Archives: granulated sugar

Fresh Mint Liqueur recipe

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Fresh Mint Liqueur, with mint, vodka, granulated sugar, water, glycerine, food coloring and food coloring.

Ingredients:
1 1/4 cups fresh mint leaves
3 cups vodka
2 cups granulated sugar
1 cup water
1 tsp glycerine
8 drops green food coloring
2 drops blue food coloring

Mixing instructions/directions/method:
Wash leaves in cold water several times. Shake or pat dry gently. Snip each leaf in half or thirds. Discard stems. Measure cut mint leaves, packing lightly. Combine mint leaves and vodka in aging container. Cap and let stand in a cool place for 2 weeks, shaking occasionally.
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After initial aging, strain leaves from liqueur, discard leaves. In a saucepan, combine sugar and water. Bring to a boil, stirring constantly. Let cool. Add cooled syrup to liqueur base, stirring to combine. Add glycerine and food color, pour into aging container for secondary aging of 1-3 more months.

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Category: Liqueurs / by flavor

Frothy Redhead recipe

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Frothy Redhead, with vanilla ice cream, club soda, red wine and granulated sugar.

Ingredients:
3 scoops vanilla ice cream
1/2 glass club soda
1/2 glass red wine
granulated sugar

Mixing instructions/directions/method:
Add in said order. Do not shake, soda will mix. Garnish with 2-3 grapes and sprinkle with sugar. Named after a friend who demanded a new drink.

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Category: Punches / vanilla ice cream

Grand Orange-Cognac Liqueur recipe

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A good and delicious bar mix drink recipe for Grand Orange-Cognac Liqueur, with orange, granulated sugar, cognac and grenadine syrup.

Ingredients:
1/3 cup orange zest
1/2 cup granulated sugar
2 cups cognac
1/2 tsp grenadine syrup

Mixing instructions/directions/method:
Place zest and sugar in a small bowl. Mash and mix together with the back of a wooden spoon or a pestle. Continue mashing until sugar is absorbed into the orange zest and is no longer distinct. Place into aging container. Add cognac. Stir, cap and let age in a cool dark place 2 to 3 months, shaking monthly.


After initial aging, pour through fine mesh strainer placed over medium bowl. Rinse out aging container. Pour glycerine into aging container and place cloth bag inside strainer. Pour liqueur through cloth bag. Stir with a wooden spoon to combine. Cap and age 3 more months before serving.

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Category: Liqueurs / by flavor

Hot Whiskey Punch recipe

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A good and delicious bar mix drink recipe for Hot Whiskey Punch, with blended whiskey, granulated sugar, lemons, cloves and cinnamon.

Ingredients:
1 liter blended whiskey
1 cup granulated sugar
4 lemons
8 whole cloves
2 cinnamon sticks

Mixing instructions/directions/method:
Peel and slice the lemons; place the peel into a large non-reactive saucepan. Add sugar, cinnamon sticks, cloves and 3 cups of water. Set over a medium-high heat and stir frequently to dissolve the sugar. Allow the water to reach the boil, then turn heat down to minimum. Simmer for 10 minutes. Strain the mixture and return to the pan. Add the whiskey and heat but do not boil. Serve in Irish coffee glasses with a slice of peeled lemon in each. Makes 8 (6-ounce) Irish coffee glasses.

Serve in a Irish Coffee Cup

Category: Cocktails / Short drinks

Loopy Lemonade recipe

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Loopy Lemonade, with Absolut® Citron vodka, lemons, granulated sugar, 7-Up® soda, sweet and sour mix and ice cubes.

Ingredients:
2 oz Absolut® Citron vodka
2 squeezed lemons wedges
3 packages granulated sugar
7-Up® soda
fill with sweet and sour mix
ice cubes

Mixing instructions/directions/method:
Fill a pint glass with ice. Add absolut citron, squeeze two lemon wedges and add three packages of sugar. Fill remainder of glass with 7-up and sweet and sour mix.

Serve in a Beer Mug

Category: Cocktails / Long drinks

Mexican Coffee Liqueur recipe

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A good and fast bar mixed drink recipe for Mexican Coffee Liqueur, with water, coffee, granulated sugar, vanilla, vodka, brandy, chocolate syrup and food coloring.

Ingredients:
2 cups water
1/4 cup instant coffee
3 1/2 cups granulated sugar
1 split vanilla bean
2 3/4 cups vodka
3/4 cup brandy
1/4 tsp chocolate syrup
1 drop food coloring

Mixing instructions/directions/method:
1. Heat water in a medium saucepan. When hot, add coffee and stir until dissolved. Add sugar and vanilla bean, stirring well to combine. Bring to boil, stirring constantly. Immediately reduce heat so that a very low boil is maintained for one minute. Remove from heat and cool to lukewarm.


2. Pour vodka and brandy into aging container. Add the cooled coffee mixture and the chocolate extract. Stir well. Cap and let age in a cool dark place for 3 weeks.


3. After initial aging, strain liqueur through a cloth-lined wire-mesh strainer over a large bowl. Repeat until desired clairity is reached. Stir in food coloring. Bottle, cap and let age an additional 1-3 months.

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Category: Coffee and Tea / Coffee

Monastery Cocktail recipe

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Monastery Cocktail, with coffee, benedictine herbal liqueur, heavy cream and granulated sugar.

Ingredients:
4 oz hot coffee
2 oz benedictine herbal liqueur
2 oz heavy cream
1/4 tsp granulated sugar

Mixing instructions/directions/method:
Pour the coffee into an Irish coffee cup or glass. Add the sugar; stir to dissolve. Add the benedictine and stir again. Pour the cream carefully over the back of a teaspoon to float on top, and serve.

Serve in a Irish Coffee Cup

Category: Cocktails / Short drinks

Mulled Port recipe

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A good and fast bar mixed drink recipe for Mulled Port, with ruby port, granulated sugar, oranges, allspice, mace, nutmeg, cloves and cinnamon.

Ingredients:
750 ml bottle ruby port
1/4 cup granulated sugar
2 oranges
1/2 tsp ground allspice
1/2 tsp ground mace
1/2 tsp grated nutmeg
12 whole cloves
1 cinnamon stick

Mixing instructions/directions/method:
Peel and slice the oranges, and place the peel in a large nonreactive saucepan. Add cloves, mace, nutmeg, allspice, cinnamon stick, sugar and 2 cups of water. Set over a medium-high heat and stir frequently to dissolve the sugar. Allow the reach the boil and turn down to medium heat. Simmer for 10 minutes. Strain the mixture and return to the pan. Add port and heat, but do not boil. Serve in Irish coffee glasses with a slice of peeled orange in each. Makes 6 (6-ounce) Irish coffee glasses.

Serve in a Irish Coffee Cup

Category: Cocktails / Short drinks

Plum Liqueur recipe

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Plum Liqueur, with plums, granulated sugar, vodka and brandy.

Ingredients:
2 lb plums
2 cups granulated sugar
2 cups vodka
1/2 cup brandy

Mixing instructions/directions/method:
1. Wash plums and pat dry, cut in half or smaller, and pit. Place in an aging container, pour sugar over, and stir. Add vodka and brandy, stirring to partly dissolve sugar. Cap container and place in a cool, dark place for 2 months, stir occasionally.



2. Place a strainer over a large bowl and strain liqueur. Press the liquid from the plums with the back of a wooden spoon, and discard plum pulp. Re-strain liqueur through cloth until clear, and bottle as desired.


3. Plum liqueur is ready for drinking or cooking, however for best results, age for another month.

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Category: Liqueurs / by flavor