Home made liqueurs - post your recipes here

(101 Posts)
BoysAreLikeRabidDogs Sat 11-Oct-08 16:22:49

Christmas Pudding Vodka

1 litre vodka
4 tbsp dark brown sugar
1 cinnamon stick
2 cloves
peel of 1 orange and 1 lemon
25g each currants, raisins, dried figs(halved if large)

Combine all ingredients in large bowl or jug, then decant into large (they recommend 1.3 litre) sterilised (dishwasher okay) bottle. Seal with cork or screw cap.

Leave for at least 2 weeks in a dark place, shaking occasionally to agitate the ingredients, then use a funnel lined with a coffee filter paper to decant into "pretty sterilised bottles of your choice" (but no info on where to get them!) - add a fresh piece of lemon and orange peel and a fresh cinnamon stick if you like.

With thanks to Bramshott

envy at plum gin

BoysAreLikeRabidDogs Sat 11-Oct-08 21:02:22

yumyum yum Katy

These recipes and whatnot are super

KatyMac Sat 11-Oct-08 21:09:40

I am only having a thimble full as I don't really do alcohol - it makes me so hungover

BoysAreLikeRabidDogs Sat 11-Oct-08 21:12:05

For medicinal purposes a thimbleful is perfick

smile

BoysAreLikeZombies Sun 12-Oct-08 17:19:47

Horton's recipe for Lemon Gin:

'Lemon gin is really easy - just peel off a couple of curls of lemon peel and pop them in the bottle and leave for a month or two. You can also add sugar. A little is quite nice, lots makes it more of a liqueur. Lime and orange are also nice.'

Oooh lovely

Horton Sun 12-Oct-08 17:49:48

Oh, you already put it here!

I'm another Sainsburys Basics gin devotee, Bramshott.

I've also successfully made gooseberry vodka and blueberry vodka in the past (chuck fruit in booze, leave for a bit, shake occasionally). Raspberry gin works really well, too, with the same method.

Horton Sun 12-Oct-08 17:51:09

Do you think blackberry gin would work with frozen brambles? I have tons that I froze because we couldn't eat them quickly enough.

BoysAreLikeZombies Sun 12-Oct-08 17:55:09

Yes, I think that frozen or fresh makes no difference.

I used frozen sloes last year to make sloe gin becuase someone told me that the skins split on their own as they defrost. Yippee says I, no need to prick each sodding individual sloe [purple fingers emoticon] and it was fine.

Lush in fact.

Horton Sun 12-Oct-08 18:02:59

Brilliant, thanks. I am definitely going to be trying bramble gin.

AbricotsSecs Mon 13-Oct-08 18:59:23

I have what may be a very stoopid question - do you have to strain the fruit from the gin before presenting it to people?

<<Gingerly awaits howls of derision>>

goingslowlyroundthebend Mon 13-Oct-08 19:05:35

Quince brandy.

We used the quinces/crab apples off the bust that lives between us and our neighbours. Chop up lots (not good on quantity) add cheapest cooking brandy possible, two oranges, half a bag of muscovado sugar. All in a demi john, shake at random moments over the year. Tasted this weekend lovely!

Also used the quince to make membrillo which is fab!

My mother in law studs oranges with coffee beans, puts in a medium preservative jar. Three tablespoons of brown sugar then fills with cooking brandy. Six months later, pissed MIL!

AbricotsSecs Mon 13-Oct-08 19:15:21

Mmmm, sounds lovely... May use brandy!

Now... About my straining question... grin

AbricotsSecs Mon 13-Oct-08 22:04:09

Shameless plainitive bumpfor my sloe / plum / bramble gin question!

Do I need to strain out the fruit before presenting it to people, cause none of the recipes mention this... Pleeeease?!

AbricotsSecs Tue 14-Oct-08 10:03:25

It's fine... I googled for the answer <<sighs deeply>>

Also found this great looking recipe on another site:

This recipe was cadged from the head chef at Wyckhill House Hotel in the Cotswolds.
Recipe:
1litre stock syrup (55g caster sugar + 500ml water + I cinnamon stick) Bring to boil and pass through sieve.
2 lemons grated and juiced.
300ml Sloe gin.
Mix all ingredients together and churn in ice cream machine if you have on or alternatively put mixture in deep container and put in freezer. Stir well every hour until you get that lovely swirly, creamy texture. Resist eating it at once if you can and store in freezer in a container for later.

I do not have an ice cream maker and have no problem without. Also, I have reduced the above sugar level to 350ml for my sorbet because I found it slightly too sweet.

Lastly, I bought some muscatel raisins (the very big ones) and soaked them in sloe gin for several months and I spinkled some over the sorbet just before serving. It goes down a storm at dinner parties.

Horton Tue 14-Oct-08 11:45:46

I think it's prettier with the fruit strained out but if you leave the fruit in, the flavour keeps getting stronger. What did your googling suggest?

Quince brandy sounds absolutely lovely.

goingslowlyroundthebend Tue 14-Oct-08 13:45:34

Depending on what the fruit when strained you can use it as great sauce for ice cream. However you will feel wobbly!

AbricotsSecs Tue 14-Oct-08 21:39:00

The general consensus appears to be to strain. Maybe I'll try both in the name of research grin

BoysAreLikeZombies Tue 14-Oct-08 21:44:29

Sorry Hoochie

Strain through a muslin bag, or jam strainer.

I have in the past used variously a sieve and a colander.

Sloes are yeuch too bitter but fruit like raspberries/blackberries are mmmm-hmmm. Be warned, boozy fruit can be sneaky.

grin

AbricotsSecs Wed 15-Oct-08 19:43:10

[mollified]

Thanks

traceybath Wed 15-Oct-08 20:21:33

has anyone found any sloes this year? there are none near us at all.

AbricotsSecs Thu 16-Oct-08 14:41:57

Nope, I haven't found any (haven't looked very hard though grin ) - hence I have used blackberries

Thanks to this thread all my family and friends will be receiving Christmas Pudding vodka and Bramble gin this Christmas (well, the children, anyway hmm)

AbricotsSecs Thu 16-Oct-08 14:50:51

...Erm, adults blush

Horton Thu 16-Oct-08 17:42:58

Haha! Would probably make for an interesting Christmas if all the children were pissed or hungover.

AbricotsSecs Thu 16-Oct-08 19:32:37

Well, yes... It's a novel and daring, if somewhat unconventional, plan. It may catch on.

Hassled Sun 15-Nov-09 17:39:29

I'm reviving this because I've finally made the Christmas Pudding vodka and it is bloody lovely stuff - many thanks .

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