Steep wormwood in vodka for
48 hours, turning every 12 hours. Remove, add the rest of the ingredients
and steep for one week, turning every 12 hours. Strain the ingredients
and age.
Liqueur Recipes "A and B"- Dallas Bartenders
Amaretto
Liqueur
1 cup granulated sugar
1 cup brandy
3/4 cup water
1/2 cup pure grain
alcohol
1/2 cup water
2 apricot dried
halves
1 tbsp. almond
flavor extract
Combine sugar and 3/4 cup water in a small
saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer
until all sugar is dissolved. Remove from heat and cool. In an aging
container, combine apricot halves, almond extract, grain alcohol with
1/2 cup water, and brandy. Stir in cooled sugar syrup. Cover and age
for 2 days. Remove apricot halves. (Save apricot halves, can be used
for cooking). Stir, cover and continue aging for 1 to 2 months. It
is now ready for bottling after straining. Liqueur is ready to serve
but will continue to improve with additional aging.
Liqueur Recipes "A and B"- Dallas Bartenders
Anise
Vodka
1 Pint vodka
2 oz. simple syrup
2 oz. anise seeds
Combine in a glass or porcelain bottle; seal
and allow to stand at room temperature for at least one week. Strain
then bottle.
Apricot
Liqueur
1/2 lb. dried apricots
16 oz. water
2 tsp. powdered
sugar
12 oz. vodka
4 oz. brandy
1 1/2 tbsp. sugar
syrup
Boil the dried apricots in the water for
several minutes spooning the water over the fruitto soak up as much
water as possible. After the apricots have soaked up the water let
them cool and then put them in a jar covered with the powdered sugar.
Add the vodka and brandy and shake well. If the apricots are not completely
covered by the liquor mash them down or if necessary add more vodka.
Let steep for two weeks then strain the liqueur
into a bowl. Take the apricots and mash them to get as much liquid
as possible from them. This is the sweetest and richest of both liquids.
Combine both liquids and add the sugar syrup. Stir briskly, let settle,
then strain several times to remove any remaining particles. If the
flavor is to strong it may be diluted with 3 parts vodka and 1 part
sugar syrup.
Liqueur Recipes "A and B"- Dallas Bartenders
Banana
Liqueur
1 medium-sized ripe banana
1 fifth vodka
1 cup sugar syrup
3/4 tsp. pure vanilla extract
Peel, mash and put the banana into a large
jar. Add vodka and make sure it completely covers the banana. Seal
the jar and let steep for one week. After one week, strain the mixture
through a wire strainer and add the sugar syrup. Strain this mixture
until all particles are removed and then add the vanilla and shake
well. The liqueur is now ready.
Blackberry
Cordial
2 qts. blackberry
juice
4 cups sugar
1 Pint Cognac
4 cloves
1/2 tsp. allspice
Combine everything except the Cognac in a
large sauce pan; bring to a boil, stirring occasionally until the
ingredients starts to thicken. Add the brandy and bottle while warm.
Store in a cool, dark place and turn upside down and then upright
daily for several months. Eight quarts of blackberries will yield
approximately 2 qts. of blackberry juice.
Liqueur Recipes "A
and B"- Dallas Bartenders
Blueberry
Liqueur
16 ounces frozen
blueberries
1 1/2 cups vodka
3/4 cups bar syrup
1/2 lemon peel zested
3 whole cloves
Let blueberries completely thaw. Pour berries
and any juice into a bowl. Crush the blueberries and put in a 1 liter
jar. Add vodka, lemon peel and cloves. Steep for 3 months, turning
upside down and then back upright every couple of days to prevent
settling.
Strain and filter. Add syrup to liqueur,
and age for at least 1 month. When bottling, filter again.
