Homemade Liqueurs and Infused Spirits: Innovative Flavor Combinations, Plus Homemade Versions of Kahlúa, Cointreau, and Other Popular Liqueurs by Andrew Schloss Page B
Authors: Andrew Schloss
Tags: liquor, cofee, home cocktails, cocktails, liqueurs, popular liqueurs, spirits, creamy, kahlua, unsweetened infused, flavored alcohol, bar recipes, sweetners, distilled, herbal, nutty, creative coctails, flowery, infused spirits, clones, flavorings, margarita, home bar, recipes, cointreau, cocktail recipes, alcohol, caramel, homemade liqueurs, fruity, flavoring alcohol
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to 5 days.
3. Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.
4. Seal and store in a cool, dark cabinet. Use within 1 year.
Santé! Try a Twisted Horse’s Neck ( page 256 ).
Angelica Copycat Chartreuse
There are scores of Angelica species, but only one is commonly used as a flavoring and medicine — the garden angelica ( A. archangelica ). It is a common flavoring agent of gin and the principal herb in Chartreuse, made by French monks in the Grand Chartreuse monastery. The original formula for Chartreuse supposedly contains 132 herbs, flowers, and spices. Alas, my pale imitation has but 8; only 124 to go. The characteristic green color of Chartreuse comes from the chlorophyll in the bounty of herbs that go into the secret blend.
Makes about 1 quart
Ingredients
1 fifth (750 ml/3 1 ⁄ 4 cups) vodka (80–100 proof)
1 ⁄ 2 cup chopped dried angelica root (see Resources )
1 ⁄ 2 cup blanched almonds, finely chopped
6 allspice berries, cracked
2 cinnamon sticks, cracked
1 ⁄ 2 of a whole nutmeg, grated
6 star anise, cracked
1 ⁄ 4 cup coriander seeds, cracked
3 tablespoons dried marjoram
16-ounce bag baby spinach leaves, finely chopped in a food processor
1 cup Simple Syrup
3 drops yellow food coloring (optional)
2 drops green food coloring (optional)
Instructions
1. Combine the vodka, angelica root, almonds, allspice berries, cinnamon, nutmeg, star anise, coriander seeds, marjoram, and spinach in a half-gallon jar. Stir to moisten everything.
2. Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of spices, 2 to 3 weeks.
3. Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.
4. Stir in the simple syrup, and add the food coloring, if using.
5. Seal and store in a cool, dark cabinet. Use within 1 year.
Cheers! Drizzle over grilled fish or chicken or use in an herbal marinade.
Lots of Licorice Copycat Ouzo
Ouzo, or something like it, has been produced in Greece since the fourteenth century, but it wasn’t until the early twentieth century that the ban on absinthe (see page 106 ) gave this anise-flavored folk liqueur, billed as “absinthe without the wormwood,” a chance at international notoriety. Before the 1930s, when most ouzo became 100 percent distilled, the anise flavor could be either tinctured or distilled. Tinctured ouzo has a more rounded, fuller-bodied flavor than distilled products.
Makes a skimpy fifth
Ingredients
1 fifth (750 ml/3 1 ⁄ 4 cups) vodka (80–100 proof)
1 ⁄ 2 cup licorice root, crushed
1 ⁄ 4 cup anise seeds, crushed
12 star anise, cracked
1 cup Simple Syrup
Instructions
1. Combine the vodka, licorice, anise seeds, and star anise in a half-gallon jar. Stir to moisten everything.
2. Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of licorice, 3 to 5 days.
3. Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.
4. Stir in the simple syrup.
5. Seal and store in a cool, dark cabinet. Use within 1 year.
Salut! Mix with a splash of water for drinking, which turns it from clear to cloudy.
Green Coriander
Most aromatic plants yield either spices (the hard parts — bark, seeds, roots) or herbs (the soft parts — leaves and flowers), but coriander gives us both. The seed is sold as coriander; the leaf is cilantro. This liqueur employs both: the seed for pungency and the leaf for freshness and aroma. Plus there’s a good amount of lime oil (from lime zest) for body. Drink it up or splash some over grilled salmon or a pan-seared chicken breast.
Makes about 1 quart
Ingredients
1 fifth (750 ml/3 1 ⁄ 4 cups) tequila (80 proof)
1 ⁄ 2 cup coriander seeds, toasted and coarsely ground
1 bunch fresh cilantro, chopped
Finely grated zest of 3 limes
Big pinch of sea salt
1 cup Simple Syrup
Instructions
1. Combine the tequila,
3. Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.
4. Seal and store in a cool, dark cabinet. Use within 1 year.
Santé! Try a Twisted Horse’s Neck ( page 256 ).
Angelica Copycat Chartreuse
There are scores of Angelica species, but only one is commonly used as a flavoring and medicine — the garden angelica ( A. archangelica ). It is a common flavoring agent of gin and the principal herb in Chartreuse, made by French monks in the Grand Chartreuse monastery. The original formula for Chartreuse supposedly contains 132 herbs, flowers, and spices. Alas, my pale imitation has but 8; only 124 to go. The characteristic green color of Chartreuse comes from the chlorophyll in the bounty of herbs that go into the secret blend.
Makes about 1 quart
Ingredients
1 fifth (750 ml/3 1 ⁄ 4 cups) vodka (80–100 proof)
1 ⁄ 2 cup chopped dried angelica root (see Resources )
1 ⁄ 2 cup blanched almonds, finely chopped
6 allspice berries, cracked
2 cinnamon sticks, cracked
1 ⁄ 2 of a whole nutmeg, grated
6 star anise, cracked
1 ⁄ 4 cup coriander seeds, cracked
3 tablespoons dried marjoram
16-ounce bag baby spinach leaves, finely chopped in a food processor
1 cup Simple Syrup
3 drops yellow food coloring (optional)
2 drops green food coloring (optional)
Instructions
1. Combine the vodka, angelica root, almonds, allspice berries, cinnamon, nutmeg, star anise, coriander seeds, marjoram, and spinach in a half-gallon jar. Stir to moisten everything.
2. Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of spices, 2 to 3 weeks.
3. Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.
4. Stir in the simple syrup, and add the food coloring, if using.
5. Seal and store in a cool, dark cabinet. Use within 1 year.
Cheers! Drizzle over grilled fish or chicken or use in an herbal marinade.
Lots of Licorice Copycat Ouzo
Ouzo, or something like it, has been produced in Greece since the fourteenth century, but it wasn’t until the early twentieth century that the ban on absinthe (see page 106 ) gave this anise-flavored folk liqueur, billed as “absinthe without the wormwood,” a chance at international notoriety. Before the 1930s, when most ouzo became 100 percent distilled, the anise flavor could be either tinctured or distilled. Tinctured ouzo has a more rounded, fuller-bodied flavor than distilled products.
Makes a skimpy fifth
Ingredients
1 fifth (750 ml/3 1 ⁄ 4 cups) vodka (80–100 proof)
1 ⁄ 2 cup licorice root, crushed
1 ⁄ 4 cup anise seeds, crushed
12 star anise, cracked
1 cup Simple Syrup
Instructions
1. Combine the vodka, licorice, anise seeds, and star anise in a half-gallon jar. Stir to moisten everything.
2. Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of licorice, 3 to 5 days.
3. Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.
4. Stir in the simple syrup.
5. Seal and store in a cool, dark cabinet. Use within 1 year.
Salut! Mix with a splash of water for drinking, which turns it from clear to cloudy.
Green Coriander
Most aromatic plants yield either spices (the hard parts — bark, seeds, roots) or herbs (the soft parts — leaves and flowers), but coriander gives us both. The seed is sold as coriander; the leaf is cilantro. This liqueur employs both: the seed for pungency and the leaf for freshness and aroma. Plus there’s a good amount of lime oil (from lime zest) for body. Drink it up or splash some over grilled salmon or a pan-seared chicken breast.
Makes about 1 quart
Ingredients
1 fifth (750 ml/3 1 ⁄ 4 cups) tequila (80 proof)
1 ⁄ 2 cup coriander seeds, toasted and coarsely ground
1 bunch fresh cilantro, chopped
Finely grated zest of 3 limes
Big pinch of sea salt
1 cup Simple Syrup
Instructions
1. Combine the tequila,
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