Liqueur

I'm looking for ideas for someone who really likes bitters: fernet branca, and unicum. I was wondering about sfugmato, if that is worth getting? He has fernet, fernet menta, nonino, Ramazzotti, ape...

I see that many recipes say that after the lengthy maceration of peel and alcohol, simple syrup is added and then additional alcohol is added for a further maceration, before draining. Other recipe...

by YAYME 2 years ago

Hey, wise scholars of this board. I used everclear and branch of a fir tree and made pine tree extract. It tastes like pine and I'm thinking of making it into bitters, or liqueur. If I go that rout...

It's been a while since I used my Cordially Yours liqueur maker, and I've managed to lose the recipe booklet. If anyone out there has one, could you post a few recipes from it? I particularly lik...

So it's three am and I can't stop coughing. My lousy cold that was just a pest earlier has progressed to seismic fits of coughing. No cough syrup in the house so in desperation I pour a small glass...

I went to Cancún several years ago and bought a bottle of Xtabentún, the anise liquor that, from what I have read, also has honey in it. My one bottle broke a few years ago on a cross-country move...

by jberryl 13 years ago

Cointreau is a French Orange Liqueur that costs $30 - 35 a bottle here in the States. Controy is a Mexican Orange Liqueur that costs about $11 in Mexico. Both are perfect for Margs because they hav...

by Melanie Wong 1 year ago

One of my favorite things when I travel is to visit the farmers market and food halls to learn about the kinds of local foods in season. The year-round Portland Farmers Market was a mecca in this r...

I have a chocolate bundt cake recipe which calls for raspberry schnapps both in the cake and the glaze. I can't find the schnapps but can get raspberry liqueur. Do you think I can substitute?

by nomnomnoms 11 years ago

I've been really into making home-infused fruit liqueurs (Japanese plum wine and other fruit stuff), and was wondering if it would be illegal to make cocktails out of it and serving at a restaura...

I don't drink much hard liquor at all, for no particular reason. But, years ago, I did establish a little bar in my wall unit. I have bottles of scotch, rye and a few other things, unopened, for ...

Sounds interesting, but is it worth $25?

by JMF 13 years ago

Over the past few weeks I have been going wild starting liqueurs for the holiday season. So far I have: Banana Ginger Honeysuckle Flowers Jalapenos Lychee Lemoncello Limencello Orangecell...

I want to experiment with making liqueurs but I'm not sure exactly on the process.

by Roarasaur 8 years ago

As per request from another board, I am writing down my recipe for Everclear. This is my first real try at limoncello so hopefully all goes well. Anyways, being in Alberta, I was lucky enough to ge...

Half look fine, half are moldy. I used the recipe I've always used (3rd year in a row). Alcohol (in this case rum), pitted cherries layered with sugar along with some water. Went to check my jars...

I'm making my first batch of "cherry bounce" - a cherry-infused brandy - using an old recipe from William Woys Weaver's "Sauerkraut Yankees" with instructions from a friend who has had success with...

I soaked some left over sweetened dried cherries in Grand Marnier and don't know what to do with them! How can I use the cherries? How can I use the liquor? I'd prefer to cook/bake with them rather...