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IRISH CREAM LIQUOR
1 cup sugar
1 cup water
1/2 tsp. powdered instant coffee
2 Tbsp.
chocolate syrup
1 tsp. coconut extract
1 tsp. pure vanilla extract
1/2 tsp. almond extract
1 14-oz. can sweetened
condensed milk
1 12-oz. can evaporated milk
1 cup half and half or heavy cream
1 cup Irish whiskey
Bring sugar
and water to a boil in a heavy pot, stirring constantly.
When the mixture is clear, remove from heat. Add coffee powder,
stir,
and let cool. Add chocolate syrup, coconut extract, vanilla and
almond extract. Whisk in condensed milk, evaporated
milk and cream.
Stir until smooth. Add whiskey and stir or whisk to blend. Transfer
to a sterilized 1 quart container
with a tight fitting lid or
directly into sterilized decorative bottles. Cover and refrigerate.
EASY CINNAMON LIQUOR
4 bags Celestial Seasonings Bengal Spice Tea
2 cup water
1/2
lb. cinnamon-flavored candies
1/4 tsp. ground cayenne
1-1/2 cups vodka
red food coloring (optional)
Bring
water to a boil. Add tea bags and steep for a few minutes.
Remove tea bags. Add candies and stir until dissolved. Add ground
cayenne
and vodka and stir. Add a few drops of food coloring if
desired. Pour into clean 1 quart container. Let stand in cool,
dark
place for 1 month to 6 weeks and don't open the jar during that time.
After aging time, shake or stir and pour
into clean decorative
bottles immediately. Must be used within 2 weeks.
from greenwitchgarden@yahoogroups.com
Cool Yule Martini
Ingredients
3 oz Vodka
1 tsp Peppermint Schnapps
1/2 oz Dry Vermouth
Directions
Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail
glass, and serve.
Yule Toddy
2 oz ginger brandy
1 oz Barenjager® honey liqueur
1/2 oz maraschino liqueur (not juice, try Maraska brand)
1/2 oz dark rum
1 oz strained, fresh lemon juice (juice of 1/2 lemon)
4 oz boiling water
Combine all ingredients and serve hot, in an small irish coffee glass or coffee cup. This recipe produces
a drink that is about 40 proof, so please use care in it's consumption.
1960s Christmas Yule Eggnog
1 qt prepared dairy eggnog or eggnog batter
12 oz apricot brandy
1 1/2 oz rum
Combine in large mixing bowl. Stir well. Sprinkle with nutmeg.
(Yields 15 four-ounce servings.)
Yule Fizz
Ingredients
20ml/¾fl oz cranberry juice
20ml/¾fl oz freshly pressed apple juice
champagne, to top up
10 frozen cranberries
Method
1. Pour in the cranberry juice into a champagne flute glass.
2. Add the apple juice, then top up with champagne.
3. Add the frozen cranberries and serve.
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Amaretto Liqueur
1 cup sugar
3/4 cup water
2
dried apricot halves
1 tb. almond extract
1 cup vodka
1 cup brandy
1/2 tsp. glycerine
6 drops red food coloring
3
drops yellow food coloring
2 drops blue food coloring
Combine sugar and water in a sucepan. Bring to a boil,
stirring constantly.
Reduce heat and simmer until sugar is dissolved. Let cool. In a separate
container, combine apricot
halves, almond extract, vodka and brandy. Stir
in syrup. Let this age 2-5 days, remove apricots. Add glycerine and food
coloring,
stir, cap and age 1-2 months.
Parfait Amour
1 1/2 tsp. lemon extract
1/4
tsp. orange extract
1/4 tsp. vanilla extract
6 scented rose petals
3 1/2 cups vodka
1/2 cup brandy
1 1/2 cups
sugar
3/4 cup water
1 tsp. glycerine
3 drops red food coloring
1 drop blue food coloring
Combine
extracts, flower petals, vodka and brandy. cap and age 2 weeks.
Filter. Combine sugar and water, bring to a boil, and stir
until sugar is
dissolved. Set aside to cool. When cooled, add to liqueur, stirring to
combine. Add glycerine and food
coloring. Let stand 24 hours before
serving.
Spiced Honey Liqueur
3 cups
vodka
16 oz. honey
2 pieces candied ginger root
4 cinnamon sticks
2 tsp. whole cloves
1 vanilla bean, chopped
peel
of half a lemon, chopped
2 pinches ground cardamom
Mix everything and steep 3 days. Remove cinnamon, cloves
and ginger
root and steep 3 more days. Filter and age. Decant off the clear liqueur
and bottle.
Double Chocolate Liqueur
Phase A:
1/4 cup water
1/2 cup sugar
2 tsp. chocolate extract
1/2
tsp. vanilla extract
1 1/2 cups vodka
Heat sugar and water until dissolved. Cool, add remaining ingredients.
Age
several days.
Phase B:
1 1/2 cups chocolate liqueur from Phase A
14 oz. can condensed milk
1 cup whipping
cream
1 1/2 to 2 oz. chocolate syrup
1/2 tsp. vanilla extract
Mix everything in a blender for 1 minute.
Gently blend in 2 beaten eggs
(certified). If desired, chocolate shavings or ground up chocolate chips
can be added.
from greenwitchgarden@yahoogroups.com
Butterbeer
Makes 2 quarts.
1 cup butterscotch schnapps
7 cups cream soda
(almost one 2 liter bottle)
Carefully mix just before serving, adding the schnapps to the soda then stirring gently
to mix well, or the fizz will dissipate too soon.
You can also find butterscotch flavoring near the vanilla flavoring
in the baking section of the grocery store, but it is more difficult to find, and actually the flavoring is 35% alcohol where
the schnapps is only 15% alcohol by volume, so if you're making large quantities of butterbeer, I recommend just to buy the
schnapps. There is not much alcohol content in the butterbeer mixture, just enough to make a house-elf tipsy and to give it
the warm, buttery aftertaste to the fizzy cream soda. Yum! :-9
Charles Dickens, A Christmas
Carol
Out upon merry Christmas! What's Christmas time to you but a time for
paying bills without money; a time for
finding yourself a year older, but not
an hour richer...? If I could work my will," said Scrooge indignantly, "every idiot
who goes about with 'Merry Christmas' upon his lips should be boiled with his
own pudding, and buried with a stake
of holly through his heart. He should!"
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