Mother had a tradition of making Homemade Liqueurs for her friends during the holidays. I’ve carried on the tradition by making a few batches each year.

It takes no special equipment to make these, All you need is some jars with tight-fitting lids.

Below are the family recipes which have been protected for years.

Enjoy!

Homemade Liqueurs

Note:  Turn liqueur jars over once every 3-4 days after recipes are completed to disperse alcohol and properly age liqueur.   Store in a dark, cool spot.

 Basic Sugar Syrup #1 for Homemade Liqueurs

 1 lemon                       3 cups granulated sugar                      2 cups water

Pare very finely, the bright-colored rind from the lemon (no white).  Blot peel on paper toweling to remove any excess oil.  Combine the sugar, water, and skin in a saucepan.  Heat to boiling, stirring often.  Lower the temperature; simmer for 5 minutes.  Strain syrup into a glass container and cool to room temp before preparing liqueurs.

Basic Sugar Syrup #2 for Homemade Liqueurs

 1 ½ cups firmly packed brown sugar              1 cup granulated sugar            2 cups of water

Combine brown and granulated sugars and water in a large saucepan.  Heat to boiling, stirring often.  Lower the heat; simmer for 5 minutes.  Pour syrup into a glass container and cool to room temperature before preparing liqueurs.

Crème de Menthe  (Makes about 1 ¼ pints)

1 1/3 cup vodka                                              1 ¼ cup Basic Syrup #1

½ tsp peppermint extract                                2 tsp vanilla

a few drops green food coloring

Combine vodka, sugar syrup, peppermint extract and vanilla in a 4-cup screw-top jar.  Stir in just enough green food coloring to tint liquid to a bright green.  Close jar.  Store in a cool dark place for at least 1 week to age.

Cherry Liqueur  (Makes about 1 ¼ pints)

 1 1/3 cups vodka                                           1 ¼  Basic Syrup #1

2 tsp cherry extract (or strawberry)                 1 tsp vanilla

A few drops red food coloring

Combine vodka, sugar syrup, cherry extract and vanilla in a 4-cup screw-top jar.  Stir in just enough red food coloring to tint liquid to a bright red.  Close jar.  Store in a cool, dark place for at least 1 week to age.

Chocolate Liqueur (Makes about 1 ¼ pints)

 1 1/3 c vodka                                                  1 ¼ c Basic Syrup #2

3 tsp Chocolate Extract                                 2 tsp vanilla extract

Stir vodka, sugar syrup, chocolate extract, and vanilla in a 4-cup screw-top jar until well blended.  Close jar.  Store in a cool dark place for at least one week to age.  Note:  For chocolate-mint liqueur, add ¼ tsp peppermint extract to the above mixture.

Coffee Liqueur  (Makes about 1 ½ pints)

 1 ½ cup Basic Syrup #2                                  ¼ cup instant coffee powder

1 1/3 cup vodka                                              2 tsp vanilla

Prepare as above

Crème de Framboises (Raspberry Liqueur)

1 1/3 cup vodka                                              ¾ cup Basic Syrup #1

½ cup bottled red raspberry syrup                  2 tsp vanilla

Prepare as above  (Can substitute blackberry syrup)

So, there you have it! Make your recipe as soon as possible so they have a chance to age before New Year’s Eve.

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