Sugar syrup - simple syrup
Yield: 7 cup
4 cups Water
1 pound Sugar

Dissolve sugar in water and bring to a boil. Cool before using.

Title: Creamy Irish coffee
Categories: Beverages, Irish, Alcoholic, Coffee, Dkuhnen msn
Yield: 1 servings

CINNAMON LIQUEUR
Categories: Alcohol, Beverages
Yield: 1 pint

1 Cinnamon stick
2 Cloves
1 ts Ground coriander seed
1 c Vodka
1/2 c Brandy
1/2 c Sugar syrup (see recipe)

Steep all herbs in alcohol for 2 weeks. Strain and filter until clear and add sugar syrup to taste. Let stand 1 week and its ready to serve. Makes a nice hot drink when added to boiling water.

Irish Whisky Cream Liqueur

Categories: Alcohol, Beverages 

4 Egg yolks
14 oz Sweetened condensed milk
10 oz Cream
3 T Chocolate-flavoured dessert Topping
2 t Coconut essence
15 oz Whisky

Beat the egg yolks until thick and creamy. Stir in the condensed milk, cream, chocolate topping, coconut essence and whisky. Mix thoroughly and bottle. Store up to 3 weeks in the refrigerator.

Strawberry Daiquiri

Beverages, Alcohol

1 oz Rum
1/2 oz Strawberry liqueur
1 oz Fresh lime juice
2 oz Frozen strawberries; in syrup
1 ts Sugar
Cracked ice
2 Strawberries
1 Orange slice

Recipe by: Joe Robertson
Fill a mixing glass with cracked ice. Add rum, strawberry liqueur, lime juice, frozen strawberries, and sugar. Shake and strain into a chilled cocktail glass. Garnish with strawberry and orange slice.

HAZLENUT LIQUEUR

Categories: Alcohol, Beverages

Yield: 1 pint

6 oz Hazlenuts
1    Vanilla bean (1 inch)  
1 pn Allspice 1 1/2 c  Vodka  
1/3 c  Sugar syrup (see recipe)

Chop the hazlenuts to release the flavor of the nut and add to vodka, vanilla bean, and allspice. Age for 2 weeks, shaking lightly occasionally. Strain and filter until clear. Add sugar
syrup, if desired, and age for an additional 3 weeks. Ready to serve. Makes a nice gift and is
nice over ice cream as well as an aperitif. 
Try using pistachios which also make a delicious liqueur. If flavor is too weak, add more nuts
and resteep a week before adding the sugar syrup. Yield: 1 pint Container: Wide mouth quart
jar. 

BAILEY'S ORIGINAL IRISH CREAM

Categories: : Beverages, Alcohol

Yield: 1 Servings

1 c Light cream
1 14-oz can Eagle sweetened Condensed milk
1 2/3 c Irish Whiskey
1 ts Instant coffee
2 tb Hershey's chocolate syrup
1 ts Vanilla
1 ts Almond extract Combine all the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving. Makes 4 cups. More Top Secret Recipes - Todd Wilbur From the collection of Jim Vorheis

LIQUEUR DE FRAMBOISE

Categories: Beverages, Alcohol

Yield: 1 servings

1 lb Fresh raspberries  
1 lb Sugar 
2 c  Water 
2 c  Pure grain alcohol  
2 c  Water  

This recipe works with most cane berries, such as blackberries,  loganberries, etc.  Ready in 3
months.  Makes over 1 quart. Rinse and  check berries.  Discard any overripe or moldy
berries.  Place berries in a large bowl.  Crush berries slightly with back of wooden spoon.
Set aside. Warm 2 cups water with sugar in medium saucepan over moderate heat. Stir
continuously til well dissolved and liquid is just warm.  Pour sugar water over berries, stir.   
Cover with plastic wrap and refrigerate for one week. Stir occasionally. After aging in 
refrigerator, strain through a fine wire mesh strainer into a large bowl or aging container.
Add  alcohol mixture, stir.  Cap and let age one month. Strain through cloth until clear.
Re-bottle as desired.  Ready for use in cooking at this point but age 2 months longer before
drinking.

Variation: 4 cups 80 proof vodka may be substituted for 2 cups pure grain alcohol  and 2 cups
water. Proof of liqueur will be slightly less.

CHERRY LIQUEUR
Categories: Alcohol, Beverages
Yield: 3 cups

1/2 lb Bing Cherries
1/2 lb Granulated sugar
2 c Vodka

Pick plump, shiny, well-coloured fruit with green stems, avoiding dark coloured stems. Season is late April to August. DO NOT rince until use. Use cherries as soon as ripe. Wash, stem, and towel dry cherries and place in a jar. Pour sugar over the cherries, followed by the vodka. DO NOT mix them. Cover with lid and store on a shelf for 3 months without disturbing, then strain. Liqueur is ready to serve. Recipe can be varied with extracts (chocolate, mint, orange, etc). Add approximately 1 teaspoon of extract to finished liqueur and let sit for another few weeks. Experiment with small portions of flavorings to find your desired taste. Container: Wide mouth quart jar.

Pineapple Liqueur

Categories: Alcohol, Beverages

Yield: 3 cus

2 c Fresh pineapple
2 c Vodka
1/2 c Sugar syrup (see recipe)

Buy the largest pineapple you can find as it will give you more meat. Look for yellow to golden orange color for sweet tasting meat. Avoid greenish color, bruises, discolored areas, soft spots, or dried out brown leaves. Slice pineapple and combine with vodka in jar. Steep for 1 week. Strain and squeeze as much juice as possible from pineapple. Filter a few times until liquid is smooth and pulp free. Add sugar syrup to taste. Pineapple juice may be added for additional taste if desired. Age 1 month.

BANANA LIQUEUR

Categories: Alcohol, Beverages

Yield: 1 quart

2 md Bananas

1 ts Vanilla extract

3 c Vodka

1 c Sugar Extract (see recipe)

The tastiest bananas will have a bright yellow peel and no discoloured areas which indicate a bruise. Never refrigerate bananas. Mash peeled bananas and add to vodka, cooled sugar syrup, ans vanilla extract. Shake gently and let sit one week. Strain and filter. Let sit longer for additional flavoring, but may be used now. Experiment with cinnamon or nutmeg. Yield: 1 quart Container: Wide mouth quart jar

PEAR LIQUEUR

Categories: Alcohol, Beverages

Yield: 3 pints
1 lb Pears 
3 c  Vodka, rum, or brandy 
1 c  Sugar syrup (see recipe) 
2 pn Cinnamon, nutmeg 
2    Clove 
2    Coriander seed 
2    Apple (optional)

The Bartlett pear is the best to use for liqueur making. It is juicy, sweet, and smooth. Season is July to Nov. Avoid ones with cuts,bruises, dark spots, or decay. Slice pears (and apple if desired) and add to other ingredients., adding sugar syrup last. Stir gently and steep 3 weeks. Strain and filter. Taste and adjust flavor by adding more fruit or sugar syrup if needed. Steep 3-4 weeks, then strain. Ready for use. Other fruits can be combined with pears to create a  different taste. Yield: 3 pints Container: Wide mouth 1/2 gallon jar

PLUM LIQUEUR

Categories: Alcohol, Beverages

Yield: 3 cups

1 1/2 lb Fresh plums  
2 c  Vodka  
1 1/2 c  Sugar syrup (see recipe)  
1 pn Cinnamon

Plums can be found from May to August. Choose rich coloured ones  ranging from fairly firm to slightly soft. Avoid hard, shriveled, poorly coloured, soft, bruised or split ones. Halve and pit plums and combine in jar with vodka (gin may be used also), sugar syrup, and cinnamon. Cover and invert jar daily until sugar is disolved (about 4 days). Place in a cool dark place for 3 months. Occasionally shake gently. Strain. Ready to serve. Yield: 3 cups plus     
Container:   Wide mouth quart jar

Apricot Liqueur

Categories: Alcohol, Beverages

Yield: 3 cups

2 c Smashed apricot pits
1/2 ts Ground cinnamon
1/2 ts Ground coriander
2 c Vodka 100 proof
1 c Sugar syrup

Partly fill a cloth bag with the apricot pits (available at most health food stores). Smash with a hammer, keeping shells and meaty centers. Place smashed pits in a 1-quart container. Add cinnamon, coriander, and vodka. Store for 2 months in a cool dark place. Then filter through a cheesecloth lined strainer and discard fruit pits. Strain a few times until clear. Add sugar syrup and age for an additional 2 weeks. Recipe may require some fine-tuning and apricot extract can be added to offer additional flavoring.

CRANBERRY LIQUEUR
Categories: Alcohol, Beverages
Yield: 1 pint

1 lb Fresh Cranberries
1 1/8 c Vodka
1 1/8 c Sugar syrup (see recipe)
1/2 Orange wedge, scraped peel

Look for bright, plump cranberries, avoiding soft, crushed, or shriveled ones. Season is Sept. to Dec. They will keep in the refrigerator for 4-8 weeks (can also be frozen), but DO NOT wash them until ready for use as moisture will make them spoil. Rinse cranberries and chop in blender. Combine all ingredients in jar and steep for 4-5 weeks. Strain and filter. Ready to serve.
Note: Cranberries can tend to have a bitter taste; more sugar syrup can be added during the first steep or if after, let sit an additional week.

Angelica Liqueur

Yield: 1 Recipe

3 tb Dried chopped angelica root
1 tb Chopped almonds
1 Allspice berry, cracked
1 1" piece cinnamon stick, broken
3 To 6 anise or fennel seeds, crushed
1/8 ts Powdered coriander seed
1 tb Chopped fresh marjoram leaves or 1 tsp. dried
1 1/2 c Vodka
1/2 c Granulated sugar
1/4 c Water
1 dr Each yellow and green food color,(optional)

Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or coffee filter; discarding solids. Clean out aging container. Place liquid back in container.
Place sugar and water in saucepan and stir to combine over medium heat. When sugar is completely dissolved, set aside and let cool. When cool combine with food coloring and add to liqueur liquid. Cap and allow to age and mellow in a cool, dark place for one month.

RASPBERRY LIQUEUR

Categories: Alcohol, Beverages

Yield: 1 pint  
1 pt Fresh raspberries  
2 1/2 c  Vodka  
1 Vanilla bean  
1/4 ts Whole allspice  
1/2 c  Sugar syrup (see recipe)

Select full coloured and plumb berries, avoiding stained baskets (sign of overripe or softened and decayed berries). Season is May to July. DO NOT wash until ready to use as water causes mold to form. Rinse berries and place in a mixing bowl, lightly crushing to release flavor. Add vodka, vanilla bean, and allspice.  Stir and store in bottle in cool dark place for 3 weeks. Strain mixture through dampened cleesecoth squeezing as much juice as possible. Pour back in bottle adding sugar syrup to taste (1/3 to 1/2 cup per pint) and age another 3-5 weeks. 

Yield: 1 pint plus Container: Wide mouth quart jar

The Perfect Margarita

Categories: Beverages, Alcoholic, Dkuhnen msn

Yield: 1 Servings

FOR DECORATING THE GLASSES

1 T  Tequila  
1 T  Salt  

THE FORMULA

2 oz Fresh lime juice  
2 oz White tequila 
2 oz Triple sec or Cointreau  
8    Ice cubes

SPECIAL EQUIPMENT SUGGESTED

2    Saucers (for dipping glasses Into) 
4    Coupes (shallow wide-mouthed Wineglasses) about 3/4-cup capacity  
An electric blender

Preliminaries:  To make the traditional ring of salt around the rims of the glasses, pour a little tequila into one of the saucers, and the salt into the other.  Turn the glasses upside down, one by one, dip the rim first into the tequila, shaking off excess liquid, then into the salt; and set the glass upright.
Making the cocktail:  Measure the fresh lime juice, tequila, and orange liqueur into the container of the blender, pour in ice, and puree, pulsing the machine on and off for a few seconds.  If you want a uniform frozen effect, puree until you hear no ice crackling; otherwise leave in a few bits of ice - a matter of taste.  Serve at once, pouring into the middle of each glass so as not to disturb the ring of salt. Source:  Chef Zarela martinez, of 'Zarela' restaurant,  Second Avenue, New York.

From "In Julia's Kitchen With Master Chefs" by Julia Child.

Strawberry Wine Punch

Beverages, Alcohol
Yield: 6 Servings

2 - 10 oz pkg. frozen sliced strawberries in syrup
1/2 c Sugar
1 Bottle rose' wine
1 (6 oz.) can frozen lemonade concentrate
1 c Pineapple juice, chilled
1 (28 oz.) bottle club soda chilled
Ice or Ice Ring
In a punch bowl, combine strawberries, sugar and 2 cups rose' wine. Cover and let stand at room temperature for 1 hour. Before serving punch, add frozen lemonade concentrate and pineapple juice. Stir until lemonade is thawed. Stir in remaining wine and club soda. Add ice or Ice Ring. Makes 24 (4 oz.) servings.
For kids substitute the wine with grape juice.