44 Cordial Recipes
44 CORDIAL
This recipe is from Saveur Magazine. This is a orange, coffee and rum liquer from the West Indies. It takes 44 days to make.
Provided by mary winecoff
Categories Beverages
Time 10m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Poke 44 1 inch slits all over the orange with the tip of a paring knife. Stuff a coffee bean into each slit.
- Put the orange, sugar and rum in a wide mouthed jar with a tight sealing lid. Place in a cool, dark spot, swirling the jar occasionally, for 44 days.
- Remove and discard the orange. Strain the liqueur through a cheesecloth lined strainer into a clean bottle and store in the refrigerator or freezer. Serve neat or over ice.
BERRY CORDIAL
This is an easy way to make cordial and it's good for gifts! Other berries such as raspberries, strawberries or blueberries may be used in place of blackberries, and rum or brandy may be used in place of the vodka.
Provided by Barbara Tantrum
Categories Drinks Recipes Liqueur Recipes
Time P10DT7h2m
Yield 32
Number Of Ingredients 3
Steps:
- Pour the sugar into a 1 quart jar. Fill the remaining space with berries, but do not pack down. Fill the jar with vodka so that the berries are completely covered. Seal the jar. Let the jar stand for 2 months, shaking the jar every week. The sugar should dissolve, and the vodka will become colored.
- Strain the liquid through a metal sieve, and then through a coffee filter to remove the fruit. Pour into pretty bottles. Drink as a cordial, or use it to flavor lemonade or iced tea.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 8 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 0.5 mg, Sugar 7.1 g
44 CORDIAL
Number Of Ingredients 3
Steps:
- Cut 44 holes in the skin of the orange and place a coffee bean in each hole. Place the prepared orange in a 1L jar. If you use a larger jar, you can also add the traditional 44 teaspoons of sugar at this point. Sit 44 days. Every day or two, give the jar a little shake or a turn to let the orange float to the other side and back. Filter into a bottle. At this point I say "sweeten to taste" but here's a tip: I ended up with a little over 550mL of liquid. 44tsp of sugar turns out to be just under 200 grams, so I just filled the bottle the rest of the way with simple syrup and called it good.
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- Choose Your Alcohol Base. For consistent results, use “neutral spirits”. People define this term in different ways. But for the purposes of making cordials, that means it should not have any added flavoring.
- Choose Your Flavor Infusions. For me, the most fun part of making cordials is playing with different flavors. You can use fruits, barks, herbs, spices, flowers, and even bacon (ever heard of bacon vodka?)
- Infuse your Alcohol. Now for the easy part, when your water infusion tastes right, drain off the water and replace it with alcohol. Close the jar and store it in a cool, dark place to infuse.
- Dilute Your Infused Alcohol. You don’t have to dilute your alcohol. If you are trying to make bacon or pepper vodka to make martinis, then you can strain your solids, and skip to step #6.
- Add Sweetener. You also don’t necessarily have to use this step. For dry flavors, like making bitters to mix in your Old-fashioned or Sazerac, just skip to step #6.
- Bottle Your Fancy Spirits. At this point, you have now made your very own fancy spirits. If you plan to give them as gifts, then put them in fancy bottles to impress your recipients.
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