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, I've been on a White Russian kick lately to get us through the quarantine. Someone gave us Starbucks coffee liqueur a while back and we've nearly run out. It seems that they no longer make it....
I have never been much of a cocktail drinker, apart from the occasional Manhattan, but I have started becoming more interested in cocktails during this pandemic. Unfortunately the LCBO doesn't see...
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 ...
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...
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...
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...
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...
We have a surfeit of those tiny liqueur-filled chocolate bottles, wrapped in foil. Rather than gobbling them all down, I want to wrap them well and freeze them for next year. Will they survive su...
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?
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...
Does anyone know of a store with a good selection of amaros and vermouths in the Portland, ME area?
Sounds interesting, but is it worth $25?
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.
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...