Read Online Homemade Liqueurs and Infused Spirits: Innovative Flavor Combinations, Plus Homemade Versions of Kahlúa, Cointreau, and Other Popular Liqueurs by Andrew Schloss - Free Book Online 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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seeds, it’s a visual knockout, too, and all of that oddity emerges brilliantly in this liqueur. Amended with lime zest and a scant amount of sugar, this large berry’s complicated nuances come through loud and clear. There is nothing like this liqueur made commercially, but I can attest that it makes a stellar Daiquiri. Or you can pour it directly over ice for an instant Caipiroska.
Makes about 1 quart
Ingredients
1 fifth (750 ml/3 1 ⁄ 4 cups) vodka (80–100 proof)
5 kiwis, peeled and finely chopped
Finely grated zest of 2 limes
1 cup Simple Syrup
Instructions
1. Combine the vodka, kiwis, lime zest, and simple syrup 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 kiwi, about 7 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.
Sláinte! Try a Kiwi Flower Crush ( page 250 ).
Mango Twist
The sheer sensual fleshiness of ripe mango is so stunning that it is surprising how much flavor you notice when that flesh actually vanishes, which is exactly what happens in this tropical breeze of a liqueur. The mangoes release all of their lush fruit flavor directly into the rum. Use this liqueur instead of triple sec in your Margaritas. Pour it over rocks, spiked with a shake of jalapeño hot sauce, or blend it with coconut ice cream, rum, and ice for a dairy-free smoothie.
Makes about 1 quart
Ingredients
1 fifth (750 ml/3 1 ⁄ 4 cups) dark rum (80 proof)
3 very ripe mangoes, pitted and finely chopped
Grated zest of 2 limes
Grated zest of 1 lemon
1 cup Simple Syrup
Instructions
1. Muddle the rum, mangoes, and both zests with a wooden spoon 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 mango, 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.
Cheers! Makes a terrific Mango Martini ( page 248 ).
Mangocello
The Italians make deceptively lethal digestifs known as spaccafegati (translates as “liver splitters”) by tincturing fruit in pure ethyl alcohol (190 proof) diluted with sugar syrup. The most famous spaccafegato is limoncello, and this orange-mango liqueur is its tropical offspring. I blend the fruit with a less deadly combo of vodka and golden rum, which bolsters the floral fragrance of mango with the caramelized sweetness of rum, and requires far less added sugar than when using pure alcohol. Serve Mangocello very cold in well-chilled shot glasses.
Makes about 1 quart
Ingredients
2 cups vodka (80–100 proof)
2 cups golden rum (80 proof)
4 very ripe mangoes, pitted and finely chopped
Grated zest of 3 large oranges
1 cup Caramelized Simple Syrup
Instructions
1. Combine the vodka, rum, mangoes, and orange zest 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 mango and orange, 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.
Vegetable Liqueurs
Artichoke (Copycat Cynar)
CelRay Surprise
Cool as a Cuke
Corny Corn “Liquor”
Finocchio
Garden Mint
Gingergold
Primeval
Pumpkin Pie
Radicchio Campari
Red Lightning
Rocket Launch
Rüt
Smoky Bacon Bourbon
Sugar Beet
Sunny Splash
Sweet-Heat Firewater
Sweet Pea
Sweet-Pepper Surprise
Tomato Essence
Yammy
The very notion of flavoring liqueurs with vegetables seems odd. For one thing, liqueurs are sweet by definition, and vegetables definitely are not. In fact, the concept of sweetness is such anathema to our typical
Makes about 1 quart
Ingredients
1 fifth (750 ml/3 1 ⁄ 4 cups) vodka (80–100 proof)
5 kiwis, peeled and finely chopped
Finely grated zest of 2 limes
1 cup Simple Syrup
Instructions
1. Combine the vodka, kiwis, lime zest, and simple syrup 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 kiwi, about 7 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.
Sláinte! Try a Kiwi Flower Crush ( page 250 ).
Mango Twist
The sheer sensual fleshiness of ripe mango is so stunning that it is surprising how much flavor you notice when that flesh actually vanishes, which is exactly what happens in this tropical breeze of a liqueur. The mangoes release all of their lush fruit flavor directly into the rum. Use this liqueur instead of triple sec in your Margaritas. Pour it over rocks, spiked with a shake of jalapeño hot sauce, or blend it with coconut ice cream, rum, and ice for a dairy-free smoothie.
Makes about 1 quart
Ingredients
1 fifth (750 ml/3 1 ⁄ 4 cups) dark rum (80 proof)
3 very ripe mangoes, pitted and finely chopped
Grated zest of 2 limes
Grated zest of 1 lemon
1 cup Simple Syrup
Instructions
1. Muddle the rum, mangoes, and both zests with a wooden spoon 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 mango, 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.
Cheers! Makes a terrific Mango Martini ( page 248 ).
Mangocello
The Italians make deceptively lethal digestifs known as spaccafegati (translates as “liver splitters”) by tincturing fruit in pure ethyl alcohol (190 proof) diluted with sugar syrup. The most famous spaccafegato is limoncello, and this orange-mango liqueur is its tropical offspring. I blend the fruit with a less deadly combo of vodka and golden rum, which bolsters the floral fragrance of mango with the caramelized sweetness of rum, and requires far less added sugar than when using pure alcohol. Serve Mangocello very cold in well-chilled shot glasses.
Makes about 1 quart
Ingredients
2 cups vodka (80–100 proof)
2 cups golden rum (80 proof)
4 very ripe mangoes, pitted and finely chopped
Grated zest of 3 large oranges
1 cup Caramelized Simple Syrup
Instructions
1. Combine the vodka, rum, mangoes, and orange zest 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 mango and orange, 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.
Vegetable Liqueurs
Artichoke (Copycat Cynar)
CelRay Surprise
Cool as a Cuke
Corny Corn “Liquor”
Finocchio
Garden Mint
Gingergold
Primeval
Pumpkin Pie
Radicchio Campari
Red Lightning
Rocket Launch
Rüt
Smoky Bacon Bourbon
Sugar Beet
Sunny Splash
Sweet-Heat Firewater
Sweet Pea
Sweet-Pepper Surprise
Tomato Essence
Yammy
The very notion of flavoring liqueurs with vegetables seems odd. For one thing, liqueurs are sweet by definition, and vegetables definitely are not. In fact, the concept of sweetness is such anathema to our typical
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