drink recipes with granulated sugar

Angelica Liqueur recipe

Sunday, March 7th, 2010

Check out this heavenly recipe for Angelica Liqueur, with angelica root, granulated sugar, almonds, water, allspice, food coloring, cinnamon, food coloring, anise, coriander, marjoram and vodka.

  • 1 1/2 cups vodka
  • 1 cracked allspice
  • 1 drop green food coloring
  • 1 drop yellow food coloring
  • 1 inch broken cinnamon stick
  • 1 tbsp chopped almonds
  • 1 tbsp fresh chopped marjoram leaves
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/8 tsp powdered coriander seeds
  • 3 - 6 crushed anise seeds
  • 3 tbsp dried and chopped angelica root

Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container.
Cap tightly and shake daily for 2 weeks.
Strain through a fine muslin cloth or coffee filter, discarding solids.
Clean out aging container.
Place liquid back in container.
Place sugar and water in saucepan and stir to combine over medium heat.
When sugar is completely dissolved, set aside and let cool.
When cool combine with food coloring and add to liqueur liquid.
Cap and allow to age and mellow in a cool, dark place for one month.

Posted in inch broken cinnamon stick, yellow food coloring, - crushed anise seeds, powdered coriander seeds, chopped marjoram leaves, cracked allspice, chopped almonds, water, granulated sugar, green food coloring, dried and chopped angelica root, vodka | No Comments »

Plum Liqueur recipe

Thursday, July 30th, 2009

Check out this luscious recipe for Plum Liqueur, with plums, granulated sugar, vodka and brandy.

  • 1/2 cup brandy
  • 2 cups granulated sugar
  • 2 cups vodka
  • 2 lb plums

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.

Posted in lb plums, granulated sugar, brandy, vodka | No Comments »

Mexican Coffee Liqueur recipe

Monday, June 1st, 2009

Here is a tasteful recipe for Mexican Coffee Liqueur, with water, coffee, granulated sugar, vanilla, vodka, brandy, chocolate syrup and food coloring.

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

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.

Posted in granulated sugar, split vanilla bean, food coloring, instant coffee, chocolate syrup, water, brandy, vodka | No Comments »

Fresh Mint Liqueur recipe

Thursday, December 25th, 2008

Here is a exquisite recipe for Fresh Mint Liqueur, with mint, vodka, granulated sugar, water, glycerine, food coloring and food coloring.

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

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.–
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.

Posted in green food coloring, blue food coloring, glycerine, granulated sugar, water, - mint leaves, vodka | No Comments »