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Strawberry Cordials
Day 1
In a clean dry glass bowl add 9 cups strawberries washed, dried, medium sliced toss in 9 Tbs. Powdered Sugar. Add 9 cups Staligrad 80 Proof vodka and gently stir. Ladle berry mix evenly into new wide mouth large Mason jars (with lids and seals cleaned and dried) and seal up tightly. Swirl each jar 2-3 times a day for 7 days.
Day 8
Strain mixture through a metal strainer and then a coffee filter into a glass bowl and add 2 cups sugar syrup (see below). Divide into clean/dry mason jars and seal. Let set at least 2 months before serving.
Yeild 3 wide mouth large Mason Jars + 1 small jar
Recipe 2
Pack as manyfrozen Schwans Strawberries as you can to the bottom rim of the wide mouth mason jar. Top with Vodka, seal and swirl. Swirl daily for 7 days, strain and add sugar syrup to taste. |
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Fog Cutter 2 Cordials
(recipe by Vincenzo Martino di Maza)
Day 1
In 1 new wide mouth large Mason jar cleaned and dried place 3 cups Staligrad 80 Proof vodka and 1 vanilla bean chopped into ¼” pieces. Swirl jar 2-3 times a day for 7 days.
Day 8
Add following syrup:
4 cups brown sugar + 4 cups water + 1 cup instant coffee powder
Let set at least 2 months before serving.
Yeild 3 wide mouth large Mason Jars |
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Cherry Cordials
Day 1
In 1 new wide mouth large Mason jar cleaned and dried place 2 cups cherries washed, dried, pitted and quartered and 2 cups Staligrad 80 Proof vodka. Swirl jar 2-3 times a day for 7 days.
Day 8
Strain mixture through a metal strainer and then a coffee filter into a glass bowl and add 2/3 cup sugar syrup (see below). Let set at least 2 months before serving.
Yeild 1 wide mouth large Mason jar
Cherry Cordial is amazing in Coca Cola!! |
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Apple Spice Cordial
Day 1
In 1 new wide mouth large Mason jar cleaned and dried place 1 medium size apple sliced and halved (clean and dry) and 2 cups Staligrad 80 Proof vodka. Seal. Stir 2-3 times a day for 2 days.
Day 4 add 1 large cinnamon stick broken into thirds and 4 or 5 whole cloves. Seal and swirl. Swirl 2-3 times a day until Day 8.
Day 8
Strain mixture through a metal strainer and then a coffee filter into a glass bowl and add 2/3 cup sugar syrup (see below). Let set at least 2 months before serving.
Yeilds about 1 large Mason Jar.
This cordial goes perfect in apple cider! |
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Peach Cordials
Day 1
In 1 new wide mouth large Mason jar cleaned and dried place 2 medium peaches washed, dried, pitted and sliced and top with Staligrad 80 Proof vodka. Swirl jar 2-3 times a day for 7 days.
Day 8
Strain mixture through a metal strainer and then a coffee filter into a glass bowl and add 2/3 cup sugar syrup (see below). Let set at least 2 months before serving.
Yeild 1 wide mouth large Mason jar |
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Lemon-Lime Cordials
Day 1
In 1 new wide mouth large Mason jar cleaned and dried place 2 lemons and 2-3 limes, washed and sliced and top withStaligrad 80 Proof vodka. Swirl jar 2-3 times a day for 7 days.
Day 8
Strain mixture through a metal strainer and then a coffee filter into a glass bowl and add 1 cup sugar syrup (see below). Let set at least 2 months before serving.
Yeild 1 wide mouth large Mason jar
Recipe 2
Rind and juice from 1 lemon and one lime
600 ML of SKOL Vodka
Shake daily for 4 days. Strain and add sugar syrup to taste. |
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Banana Cordials
(from Making Cordials and Liqueurs at Home by John Patrick Farrell)
1 medium-sized ripe banana
1 fifth vodka
1 cup sugar syrup
3/4 tsp pure vanilla extract
Peel and mash the banana, and put it into a large jar. Add the vodka, making sure the banana is completely covered. Close the jar tightly and let steep for one week. At the end of the week pour the contents though a wire strainer to remove most of the banana, and then add the sugar syrup (made by boiling 1 cup sugar with 1/2 cup of water for several minutes). Strain the solution through clean cotton cloth a couple of times so that the remaining small particles of banana are removed and all the cloudiness is gone. Add the vanilla, shake well, and the banana liqueur is complete. |
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Hot Toddy (trying now untested)
Day 1
Put slits in 1 fresh Jalapeno or Habenero pepper place in 1/2 pint jar add 1 tablespoon sugar and top with vodka. Shake 2-3 times every day until sugar is dissolved then shake daily.
Day 8
Strain out pepper and seeds. |
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Cranberry Cordial
Day 1
In blender add 6oz whole fresh cranberries and 1/2 cup Staligrad 80 Proof vodka and chop until no whole berries remain. Transfer to jar and pour about 1/2 cup vodka into blender and swirl it around to clean out residue and pour with the rest and top to just below rim with vodka. Swirl jar 2-3 times a day for 7 days.
Day 8
Strain mixture through a metal strainer and then a coffee filter into a glass bowl and add 1 cup sugar syrup (see below). Let set at least 2 months before serving.
Yeild 1 wide mouth large Mason jar |
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Fruit Cordial
Ingredients:
1 bag Wegmans Frozen fruit (your flavor of preference)
SKOL Vodka
Sugar Syrup
Preperations:
Place entire bag of frozen fruit in Widemouth Canning Jar and fill to 24 oz line with Vodka. Cover and shake. Shake daily for 7 days, strain and add sugar syrup to taste. I started by filling back to the 24 oz line, waited 48 hours, tasted and added as necessary. Note: Blueberry, mixed berry and peach were good, blackberry and Tropical Fruit needed more syrup. |
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Recipes I want to give a try... |
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Recipe for blackberries, raspberries, blueberries, loganberries, and so forth
From Kitchen Cordials by Nancy Crosby and Sue Kenny:
2 cups fresh berries, crushed
2 cups 80-proof brandy
1 1/2 cups sugar syrup
Put berries in jar with 1 cup of brandy. Shake well, seal tightly and age 1 week. Strain and squeeze. Filter until clear. Add second cup of brandy, and the syrup. [No mention of aging]. For a different flavor, try adding a few cloves, or a small amount of cinnamon or coriander. |
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Homemade Tia Maria® or Kahlua® (Cunningham)
1.5 c. packed brown sugar
1 c. granulated sugar
1/2 c. instant coffee powder
3 c. vodka (for Kahlua) or rum (for Tia)
1/2 vanilla bean, split or 2 tbsp pure vanilla extract
Combine sugars with 2 c. water. Boil 5 minutes. Gradually add coffee, using a wire wisk until blended, cool. Pour into tall bottle, add vodka and vanilla. Cover and let stand for at least two weeks. Remove vanilla bean if used. Makes about 40 oz. |
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Homemade Cranberry Liqueur
http://www.guntheranderson.com/liqueurs/cranberr.htm
Ingredients:
16 oz Cranberries
1 1/2 cups vodka
1 1/2 cups sugar
3/4 cup water
1/2 lemon or lime peel
1/4 orange peel
Optional:
1 stick cinnamon
1/8 tsp. ground allspice
Chop up the cranberries in a blender or food processor, on the lowest setting, until it's the consistency of grits (Maypo, for you Northerners). We recently bought a Cuisinart Classic, and it made the chopping process a breeze. Make sure they're all chopped up; any berry still whole won't contribute to the liqueur. Pour into jar. Using the apple peeler, carefully peel just the rind (leaving the white pith behind) from your 1/2 lemon/line and 1/4 orange, and put the peels in the jar. Pour vodka in the jar. If you're using the optional spices, add them to the mix as well. Boil sugar and water together; when the sugar is all dissolved, let stand a minute and then measure 1 1/2 cups into the jar. Seal the jar quickly, lest the alcohol evaporate in the heat. Let the mixture steep for 4 weeks, shaking lightly each day. Store in a dark place.
After steeping, take the jar out and line your big funnel with your cheese cloth. Put some other jar-like thing underneath the funnel, or you will pour your mixture all over your tabletop, which is not recommended (I have tried it myself). Pour mixture through cheese cloth. Gather up the corners of the cloth, and squeeze the solid material remaining of all the liquid your strength can muster (if you're using a cinnamon stick, remove it before squeezing). Filter again through this funnel, lined with a coffee filter or paper towel, to get all the lingering solids out. Paper towels are more porous and let larger particles through, but it goes an awful lot faster. Solids remaining aren't too much of a problem; they'll leave yellow rings around the inside of your bottle after a month or two, but they don't affect the taste that I've noticed. Occasionally, you might also see some extra cloudiness at the bottom of your bottles after a few weeks. Shake moderately before serving to redistribute the material.
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Mocha Mint Cafe
16oz SKOL Vodka
6 Tbs Pura Vida Sumatra whole coffee beans
1 small sprig fresh mint
1 Tbs Hershey Cocoa Powder
Sugar Syrup to taste
Put first 3 ingredients into widemouth Mason jar. Shake several times a day for 1 week. Strain well and add cocoa powder and syrup. |
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Sugar Syrup
Combine 1 cup sugar and ½ cup water in a sauce pan, stir and slowly heat to boiling. Syrup will clear, and be removed from heat to cool. Yield ½ cup. You can use brown sugar for a darker more caramel type flavor or granulated white sugar for a clear syrup. |
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Mead Recipe
2 gallons Water (plus extra to top)
15 pounds honey
Yeast
1 can Sweet cherry puree
Heat 2 gallons of water to nearly boiling and add the honey, skimming until all the crud's gone. Cool must (that's the honey stuff) to room temperature. (This can be done quicker by putting the pot in a sink full of ice water and stir the must slowly. Make sure the water does not touch the must.)
Put room temperature must into carboy and top with room temperature water. Add yeast. Put in bubbler and set in a cool dry semi-dark location until bubbles come to a near stop. (I had mine in my diningroom with a towel wrapped around it.)
Now you want to rack it into another carboy (add the puree to the new carboy first), when racking it be sure not to transfer over the sediment. You do not want to aggitate the sediment in any way before racking it! Once you are done racking put in bubbler and set in a cool dry semi-dark location until bubbles come to a near stop.
This is where I am now, but after this fermentation I plan to do at least one more racking and let go to get it clearer. I even have a wine filter gadget I intend to use. |