Making Liqueurs at Home

Summer keeps making an appearance and this quirky cookbook will soothe those summer afternoons and nights with a refreshing and tantalizing liqueur. What could be more gratifying then to serve a homemade liqueur under a summer sunset. Although not all the liqueur recipes in this book are summery. With an estimated 78 recipes there is one for every season and even a few that are quite unique. Like the Green Tomato liqueur or the Artichoke, the Caraway, as in caraway seed, Juniper, Rose, Cantaloupe, and the Green Grape. The possibilities seem endless. 

The author states that he has complied the recipes from his travels to other countries, and contributions are also from family and friends. There is a very brief introduction which talks about liqueurs and how liqueurs are made. This book also suggests that it is inexpensive, fun, and easy to make your own liqueur. On that note, I will share a few recipes from the book to inspire you in possibly making your own liqueur.

RHUBARB LIQUEUR
---------------------------------------
1 cup ground rhubarb stalk
1/2 orange, sliced peeled only
6 artichoke leaves
1 cup sugar
1 cup vodka
4 1/2 cups semi dry white wine

Put the rhubarb, orange peel and artichoke leaves with the vodka in a tightly sealed jar for 5 days. Then dissolve the sugar in the wine and add to the contents of the jar. Mix well and let stand for another 5 days. Strain through a colander and cloth into a glass jar and seal tightly. Set aside in a cool, dark place to mature quietly for 2 more months.

The recipe states that "this is an unusual liqueur with a slight tart after taste that is surprising and pleasant. And that it is best served as an aperitif." 


COCONUT LIQUEUR
----------------------------------
2 cups fresh coconut meat
4 coriander leaves
4 juniper berries
2 1/2 cups brandy
1 cup vodka

Cut the coconut into small pieces and add to rest of ingredients in a glass jar. Seal tightly and leave for 3 weeks in a cool, dark place. Gently shake from time to time. Then strain through a paper filter in to a glass jar and seal tightly. Return to the cool, dark place and leave for 3 months.

The recipe states "this is a dry liqueur having a rich bouquet which is touched with the sweet fragrance of the coconut. It is best served after dinner. "


CHERRY LIQUEUR
-----------------------------------
2 lbs. sweet cherries
1/2 lemon - sliced, peel only
3 1/2 cups sugar
4 cups dry white vermouth

Pull the stems of half the cherries and cut of the other stems near the fruit. Place all the ingredients in a tightly sealed jar and leave for 1 month, shaking occasionally. Then strain through paper filter into a glass jar and sell tightly. Set in a cool, dark place for 6 months. 

This recipe states that " it is an excellent drink to end a meal."

Hope everyone is having a good week. - JD