Mozart Chocolate Liqueur, with Black Mozart® chocolate liqueur and vodka.
Ingredients:
2 parts Black Mozart® chocolate liqueur
2 parts vodka
Mixing instructions/directions/method:
Shake well with no less than 6 ice cubes and strain into a cocktail glass. Garnish with a cocktail cherry, and serve.
Serve in a Cocktail Glass
Category: Cocktails / Long drinks
A good and delicious bar mix drink recipe for Pineapple Liqueur, with pineapples, sugar, 151 proof rum, vodka, lemon juice and pineapple juice.
Ingredients:
400 g pineapples
100 g sugar
125 ml 151 proof rum
125 ml vodka
lemon juice
pineapple juice
Mixing instructions/directions/method:
1. Crush pineapple pieces very finely and add, with the sugar, to pineapple juice in a pan. Leave to stand overnight.
2. Drain syrup and strain pineapple pieces through a cheese cloth or in a food processor. Mix juice with rum and vodka, and add lemon juice to taste. Pour into a 0.7 litre bottle and fill with pineapple juice or water. Leave for one week.
Serve in a
Category: Liqueurs / by flavor
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.
Serve in a
Category: Liqueurs / by flavor
A simple and easy delicious bar drink recipe for Sangria Liqueur #2, with sugar, oranges, orange juice, apples, red wine, cognac, mandarin, soda water and ice cubes.
Ingredients:
4 – 5 tbsp sugar
2 oranges
1 cup orange juice
3 apples
1 bottle red wine
2 tbsp cognac
1/2 cup mandarin peel
2 cups soda water
10 ice cubes
Mixing instructions/directions/method:
Peel the apples and cut into small cubes. Peel the oranges, take out the pips and cut them into small cubes. Warm the orange juice, the sugar and the mandarin peels until the sugar dissolves. Mix all the ingredients – except the ice and the soda. The ice and the soda add just before serving.
Serve in a
Category: Liqueurs / Sangria
A simple and easy delicious bar drink recipe for Sangria Liqueur, with red wine, sugar, orange juice, lemon juice, cloves and cinnamon.
Ingredients:
1 bottle red wine
1/2 cup sugar
1 cup orange juice
1 cup lemon juice
cloves
cinnamon sticks
Mixing instructions/directions/method:
Mix all together and put in the refrigerator till cold. Add cloves and cinnamon sticks to taste.
Serve in a
Category: Liqueurs / Sangria
A simple and easy delicious bar drink recipe for Sangria Liqueur Classic, with orange, lemon, dry white wine, sugar, brandy, Cointreau® orange liqueur, ice cubes and club soda.
Ingredients:
1 orange
1 lemon
1 bottle dry white wine
2 tbsp sugar
1 oz brandy
1 oz Cointreau® orange liqueur
2 cups ice cubes
1 cup club soda
Mixing instructions/directions/method:
Cut orance and half (1/2 into thin slices), and juice the other half of the orange. Cut the lemon into thin slices and combine with orange juice, wine, sugar, brandy and contreau. Chill. To serve, add ice and club soda, stir gently.
Serve in a
Category: Liqueurs / Sangria
A simple and easy delicious bar drink recipe for Scottish Highland Liqueur, with Johnnie Walker® Scotch whisky, honey, angelica root, fennel and lemons.
Ingredients:
1 fifth Johnnie Walker® Scotch whisky
1 1/2 cups mild honey
2 tsp dried and chopped angelica root
1/4 tsp crushed fennel seeds
2 2-inch strips lemons peel
Mixing instructions/directions/method:
Combine all ingreds in aging container. Cover tightly and shake gently several times during the first 24 hrs. After 24 hrs, remove the lemon zest. Cover again and let stand in a cool, dark place for 2 weeks, shaking gently every other day. Strain through a wire sieve to remove the angelica root and fennel. Return to aging container, cover and let stand undisturbed in a cool dark place for 6 months. Siphon or pour clear liqueur into a sterile bottle. The cloudy dregs may be saved for cooking.
Serve in a
Category: Liqueurs / by flavor