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Old 09-06-2014, 11:42 AM   #11
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Can I suggest that you try brandy or cognac as your base instead of vodka? I make my own liqueurs, coffee, orange, pear ( my personal favorite) and have tried both spirits. I find that vodka never gives that same refined finish and is harsher than the brandy, even if it is a cheaper brand. Just a thought, Cheers!
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Old 09-06-2014, 11:46 AM   #12
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Quote:
Originally Posted by menumaker View Post
Can I suggest that you try brandy or cognac as your base instead of vodka? I make my own liqueurs, coffee, orange, pear ( my personal favorite) and have tried both spirits. I find that vodka never gives that same refined finish and is harsher than the brandy, even if it is a cheaper brand. Just a thought, Cheers!
Do you have a recipe for chocolate liqueur?
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Old 09-06-2014, 12:22 PM   #13
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Coffee liqueur

Thanks for the hint, MM. I too would love to see some of your liqueur recipes. Also BC's mom's Kahlua recipe.
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Old 09-06-2014, 12:53 PM   #14
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I'll have to see if she still has it. It's possible that it's packed up, she's getting ready to move south soon. She set her mind on Summerville SC (Charleston suburb). So she might not know where anything is!
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Old 09-06-2014, 01:03 PM   #15
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Thanks!
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Old 09-06-2014, 01:34 PM   #16
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Well, I am lucky here to be able to 'acquire ' eau de vie which is local unrefined brandy. ( yes, you have to know a man who knows a man etc. etc. but i have used shop bought cheap brandy, You need a big jar/ pot to start off.
.For coffee liqueur
To 1 litre of spirit add 1 large orange studded with 44 coffee beans, then add
22 brown sugar cubes. Stir each day until sugar has dissolved.
now the hard part......... leave for minimum of 44 days
I promise you that the longer you can keep your mitts off of it, the better it is.
for cherry, drop a pannet into the spirit with the sugar, stir and leave until you can bear it no longer, try 6 months upwards ,the same...........
For the pear, cut 2-3 good, peeled and deseeded pears into quarters, drop into the spirit with WHITE sugar this time, add 1 star anise, stir as above and leave. Eventually, when you have the bottles of your choice, strain, bottle, cheat-and-sip,( Hic! ) and leave in the cool and dark to work it's magic. Keep going like this a couple of extra times and you will have a constant supply .Hic!
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Old 09-06-2014, 01:37 PM   #17
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Fascinating! Thanks MM!

I used to make wild raspberry cordial, wonderful stuff, but hard to keep mitts off until it was ready.
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Old 09-06-2014, 01:45 PM   #18
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Copied and pasted. Thank you MM.
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Old 09-06-2014, 02:38 PM   #19
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Coffee liqueur

So far so good. I strained the coffee (which took forever), added brown and white sugar, another vanilla bean and some molasses. The mix is reducing on the stove now. The molasses really provided that nice rummy flavor. Upon tasting, DH proclaimed,"That's Kahlua!" And I haven't even added the booze yet.
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Old 09-06-2014, 03:32 PM   #20
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Hmm...considering trying to make coffee liqueur with some dark rum...
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