Thoroughly prick the cherries several times
with a sharp fork or other instrument so the alcohol will come into
contact with the cherries' interior. Put the cherries in a jar and
sprinkle them with the powdered sugar. Pour the brandy and vodka
over the top of the cherries making sure it completely covers them.
Use more brandy if needed to cover the cherries. Seal the jar and
steep in a warm place, about 80 degrees F, for about six weeks.
Then pour off the liquid and mash the extra juice from the cherries
to get any extra liquid. Add the mace and sugar syrup, shake well
and filter to remove any of the remaining particles.
Liqueur Recipes "C through M"- Dallas
Bartenders
Coffee
Liqueur- Mexican
2 3/4 cups vodka
3 1/2 cups granulated
sugar
2 cups water
3/4 cup brandy
1/4 cup instant
coffee granules
1/4 tsp. chocolate
syrup extract
1split
vanilla bean
Heat water in medium saucepan then add
coffee and stir until dissolved. Add sugar and vanilla bean then
stir well. Bring to boil, stirring constantly. Immediately reduce
heat and simmer for one minute. Remove from heat and cool. Pour
vodka and brandy into glass or porcelain container. Add the cooled
coffee mixture and the chocolate extract. Stir well. Cover and let
age in a cool dark place for 3 weeks. Strain liqueur and repeat
until desired clarity is reached. Add 1 drop red food coloring if
desired. Bottle, cap and let age another 1-3 months.
Liqueur Recipes "C through M"- Dallas
Bartenders
Galliano
1 1/2 cup grain alcohol
(188 proof)
2 cups distilled water
1 cup white corn syrup
1/2 cup sugar
2 tsp. vanilla extract
6 drops anise extract
Boil water, corn syrup and sugar for
5 minutes. Add the remaining ingredients and stir. Cover and let
stand 1 month. Add 2-3 drops of yellow food coloring if desired.
Honey
Liqueur
1 lb. pure honey
1 1/2 cup of grain alcohol
1 cup of water (distilled)
Dissolve honey in hot water. The water
should not be hotter than 45 degrees Celsius, 113 degrees Fahrenheit.
Let the mixture cool down, then add grain alcohol. Bottle in glass
or porcelain for future use.
Kahlua
750 ml of vodka
1 quart water
3 cups sugar
4 tbs. instant coffee
1 tbs. vanilla
Bring water, sugar and coffee to a boil.
Reduce heat and simmer 1 hour. Let cool and add vanilla and vodka.
Liqueur Recipes "C through M"- Dallas
Bartenders
Fresh
Mint Liqueur
3 cups vodka
2 cups granulated sugar
1 cup water
1 1/4 cup lightly packed, fresh
mint leaves
Wash leaves in cold water. Gently pat
dry. Cut each leaf in thirds or halves. Mix mint leaves and vodka
in a glass sealed container and let stand in a cool place for
2 weeks turning upside down daily. After two weeks strain and
filter the vodka, removing the mint leaves. Combine sugar and
water in a saucepan and bring to a boil, stirring constantly.
Let cool. Add cooled syrup to liqueur base and stir. Pour the
ingredients into a glass bottle or jar and age 1-3 more months.Add green food coloring if desired.
