Homemade Liqueurs and Infused Spirits: Innovative Flavor Combinations, Plus Homemade Versions of Kahlúa, Cointreau, and Other Popular Liqueurs (32 page)
Authors: Andrew Schloss
Tags: #liquor, #cofee, #home cocktails, #cocktails, #liqueurs, #popular liqueurs, #spirits, #creamy, #kahlua, #unsweetened infused, #flavored alcohol, #bar recipes, #sweetners, #distilled, #herbal, #nutty, #creative coctails, #flowery, #infused spirits, #clones, #flavorings, #margarita, #home bar, #recipes, #cointreau, #cocktail recipes, #alcohol, #caramel, #homemade liqueurs, #fruity, #flavoring alcohol
Brandy snifter, swizzle stick
- 1
1
⁄
2
oz Toasted Hazelnut (
page 138
) - 1 tsp honey
- 2 whole cloves
- 1 twist of lemon peel
- Hot water
Combine the Toasted Hazelnut, honey, cloves, and lemon peel in the snifter; stir to dissolve the honey. Add hot water to taste.
Wineglass, swizzle stick
- 1
1
⁄
2
oz Chai-namon (
page 176
) - 4 oz fruity red wine, like Merlot or Shiraz
- Cinnamon stick
Mix the Chai-namon and wine in the glass. Garnish with cinnamon stick.
Liqueur spirit, soda, bitters (optional)
Gin and tonic, the prototypical tonic cocktail, was introduced by the army of the East India Company in India as a way of making quinine (the ultra-bitter treatment for malaria) more palatable. Tonics are similar in structure to coolers, except that they usually contain a bittering agent and/or a slice of lime for garnish. Like coolers, they are associated with warm-weather refreshment.
Chilled flute glass
Combine the Tippling Brown Sugar and Hop Blossom in the glass. Slowly add the Champagne.
Highball glass, swizzle stick
- 12frozen blueberries
- 2 ice cubes
- 2 oz Lavender Harmony (
page 152
) - 4 oz seltzer
- Slice of lime
Put the blueberries and ice cubes in the glass. Add the Lavender Harmony and seltzer; stir. Garnish with lime slice.
Highball glass, swizzle stick
- Ice cubes
- 2 oz Caramel Cordial (
page 204
) - 4 oz ginger ale
- 3 dashes of bitters, such as Angostura
- 1 caramel candy
- Wedge of lime
Fill glass with ice. Add Caramel Cordial, ginger ale, and bitters; stir. Garnish with candy and lime wedge.
Highball glass, swizzle stick
- Ice cubes
- 3 oz CelRay Surprise (
page 99
) - 4 oz seltzer
- 1
⁄
4
oz fresh lime juice - Small celery stalk with leaves
Fill glass with ice. Add CelRay Surprise, seltzer, and lime juice; stir. Garnish with celery.
Highball glass, swizzle stick
- Ice cubes
- 3 oz Herb-Santé (
page 108
) - 4 oz tonic
- Dash of citrus bitters
- Star anise
Fill glass with ice. Add Herb-Santé, tonic, and bitters; stir. Garnish with star anise.
Highball glass, swizzle stick
- Ice cubes
- 2 oz Garden Mint (
page 86
) - 4 oz seltzer
- Slice of cucumber
- Fresh mint sprig
Fill glass with ice. Add Garden Mint and seltzer; stir. Garnish with cucumber and mint.
Highball glass, swizzle stick
- Ice cubes
- 4 oz Pom-Pom (
page 67
) - 4 oz seltzer
- Slice of lime
Fill glass with ice. Add Pom-Pom and seltzer; stir. Garnish with lime slice.
Wineglass, swizzle stick
- 1 ice cube
- 3 oz Rose-Sauternes Cordial (
page 155
) - 4 oz seltzer
- Twist of lemon peel
Put the ice cube in the glass. Add the Rose Sauternes Cordial and seltzer; stir. Garnish with lemon twist.
Highball glass, cocktail shaker, straw
- Ice cubes
- 2 oz Rüt (
page 83
) - 4 oz seltzer
- 1 scoop vanilla ice cream
Fill shaker with ice. Add the Rüt and seltzer and shake; strain into the glass, filling it two-thirds full. Top with ice cream and stir briefly; serve with a straw.
Highball glass, swizzle stick
- Ice cubes
- 1 oz Prunelle (
page 73
) - 1 oz dry gin
- 4 oz seltzer
- Slice of orange
Fill glass with ice. Add Prunelle, gin, and seltzer; stir. Garnish with orange slice.
Highball glass, swizzle stick
Fill glass with ice. Add Grapefruit Tonic, Lime Agave, and tonic; stir. Garnish with grapefruit twist.
Highball glass, swizzle stick
- Ice cubes
- 2 oz Chamomile Angel (
page 158
) - 4 oz tonic
- Twist of lemon peel
Fill glass with ice. Add Chamomile Angel and tonic; stir. Garnish with lemon twist.
Highball glass, swizzle stick
- Ice cubes
- 1 oz Ginger-Cardamom Mead (
page 115
) - 1 oz brandy
- 4 oz ginger ale
- Twist of lemon peel
Fill glass with ice. Add Ginger-Cardamom Mead and brandy; stir. Pour in ginger ale. Garnish with lemon twist.
Almost all of the ingredients in these recipes are commonly available in well-stocked liquor and grocery stores. A few things might be harder to find. Mail-order sources are listed below for these.
(1-ounce to 1-pound bags)
- 505-863-3772
- store.healingifts.com
(1-pound bags)
- Herbal Advantage, Inc.
- 800-753-9199
- www.healthyvillage.com
(1-ounce to 4-ounce packages)
- 215-238-9938
- herbiary.com
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Edited by Margaret Sutherland and Lisa Hiley
Art direction and book design by Jessica Armstrong
Text production by Jennifer Jepson Smith
Photography by © Leigh Beisch Photography, except: Popular Science Monthly Volume 51/
Wikimedia Commons
, 12; © Colin Soutar/
iStockphoto.com
, 15; Courtesy of Digital Collections, East Carolina University, 104; © SSPL/David Nathan-Maister/Getty Images, 106; Courtesy of Harvard College Library Imaging Services, 232; © Evgeny Karandaev/
123RF.com
, 236 (all except top row right) and 237; © jarp5/
123RF.com
, 236 (top row right); and © Karen Shain Schloss back cover, author photo
© 2013 by Andrew Schloss
Ebook design by Dan O. Williams
Ebook production by Kristy L. Rustay
Ebook version 1.0
October 28, 2013
The recipes in this book marked as copycat recipes were created by the author, and he does not claim that the ingredients, techniques, and formulas are precisely the same as those used by the commercial manufacturers.
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