Liqueur Making Recipes
Clone your favourite commercial liqueurs
It's easy to use our Still Spirits flavouring essences to make authentic replicas of your favourite commercial liqueurs however sometimes it's fun to try your hand at making them from scratch. Try these recipes for some of the most popular commercial liqueurs. See how close you can get to the real thing!
Bailey's Irish Cream® style
14 Ounces sweetened condensed milk
14 Ounces rye whiskey
1 tsp egg powder
Store in your fridge in a nonmetallic container. No straining or filtering; just age and bottle.
Additions, to taste:
strong, fresh wholebean coffee
1 tsp. chopped, dried angelica root
1 3-inch cinnamon stick
1 whole clove
1 pinch nutmeg
1 vanilla bean, split
1 cup water
2 cups sugar
1 Tbsp lemon juice
1/2 tsp anise extract
1/2 tsp banana extract
1/2 tsp (scant) pineapple extract
3 cups 100 proof vodka
1 tsp glycerine
2 to 3 drops yellow food coloring
Put angelica, cinnamon, clove, nutmeg and vanilla bean in medium saucepan, add water. Heat to boil, remove from heat. Stand 15 seconds. Then pour through wire-mesh strainer, lined with a coffee filter, into a bowl. (It's important to work quickly or the spices will impart too strong a color and taste to the liquid.) Hold on to the vanilla bean, discard the other spices.
Rinse saucepan and pour liquid back into it. Add vanilla bean and sugar. Heat to boil, reduce heat and simmer 1 minute, stirring constantly. Remove from heat and cool to room temperature.
Add lemon juice, extracts, and alcohol, stirring to combine. Pour into aging container. Cap, and age in a cool, dark place for 1 week.
Then strain through a cloth bag set in a wire-mesh strainer over a large bowl. Repeat until desired clarity is reached. Stir in glycerin and food coloring. Bottle, seal, age for 3 to 6 months.
Grand Marnier® style
1/3 cup orange zest
1/2 cup granulated sugar
2 cups cognac or French brandy
1/2 tsp glycerin
Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or pestle. Continue until sugar is absorbed into zest. Place in aging container. Add cognac. Stir, cap and age in a cool, dark place 2 to 3 months. Shake monthly.
After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.
6 cups sugar
6 cups water
20 tsp instant coffee
1/2 gallon vodka
12 tsp pure vanilla
Mix sugar, water, coffee together and bring to slow boil. Turn heat down and simmer 1 hour. Remove heat, cover liquid with plastic wrap. Let sit for 12 hours, then remove wrap (it will pick up film from the top). Add vodka and vanilla, stir well. Bottle in dark bottles.
Notes: Yield 3 quarts. Drinkable immediately, but turns bitter with time. You can make a half batch if desired.