Homemade Liquors Using Vodka Recipes

HOW TO MAKE HOMEMADE FRUIT LIQUEUR

Steps:

• Start with clean fruit. Depending on what fruit you are using, hull the berries, pit the stone fruit, or trim rough ends from the rhubarb. Do not peel stone fruit, much flavor and color comes from the skins.
• Chop the fruit into bite sized pieces and add to a saucepan, along with the sugar. Add 1/4 cup water, and bring to a boil, stirring to dissolve the sugar. If your fruit is dry you may need to add a bit more water. Cook for about 5 minutes, just enough to soften the fruit.
• Puree the fruit using an immersion blender, a regular blender, or food processor.
• Add the fruit puree to the vodka and give it a stir. Let sit on the counter, covered, for 24 hours.
• Strain through a nut bag, or several layers of cheesecloth, squeezing to get all the liquid out. Discard the solids.
• Keep the liqueur in the refrigerator until needed. Note: these liqueurs need to be refrigerated because of the fresh fruit component, and should be consumed within 2 weeks.

HOMEMADE RASPBERRY LIQUEUR

Steps:

• Pour raspberries into a large jar and cover with sugar. Pour vodka over all and close with lid.
• Shake several times the first day until all of the sugar has dissolved.
• Store in a cool, dark place for a minimum of one month (I recommend 6 weeks, longer is fine too). Shake every day or two.
• When the liqueur is ready to be bottled, line a strainer with a couple of layers of cheesecloth, preferably butter muslin and place it over a large pot or bowl. Pour the liquor over the cheesecloth slowly letting the liquid drain while the strainer catches the solids. Repeat if necessary.
• When ready, store in bottles. I like to keep one in the fridge for an icy after dinner drink!

BLACKBERRY LIQUEUR

Steps:

• Shake together the water, vodka and sugar to dissolve sugar.
• Gently mix together with the blackberries, taking care not to cut or crush the berries.
• Leave to infuse about 10-12 days until the berries have lost most of their color.
• Pour thru a fine strainer and discard the berries.
• Pour into decorative bottles.

HOMEMADE KAHLUA LIQUEUR

Steps:

• Combine the sugar and water in a large saucepan over high heat. Bring to a boil and let simmer for 10 minutes or until it begins to thicken. Stir the instant coffee into the sugar mixture and mix well. Remove from the heat. Add the vodka and vanilla bean to the coffee mixture. Mix well then let cool to room temperature. Transfer the kahlua to bottles and seal well. Let the mixture sit for 3 weeks before using. Turn the bottles daily to make sure the coffee has dissolved and no sediment forms. Strain the kahlua into other bottles and use like commercial kahlua.

CHERRY VODKA

Steps:

• Pit and halve the cherries. As in all vodka recipes, it is important that the flesh of the fruit be somehow exposed.
• Fill a jar with the cherries, but do not pack it. Pour the vodka on top and seal tightly. Leave in a dark place, preferably for at least 2 weeks-or up to 6 months. At the end of that time, open the jar and strain. If you have a very fine-mesh strainer, that will do. If not, use an ordinary strainer lined with a cheesecloth or even a coffee filter. Set the strainer over a large bowl, ideally one from which you'll be able to easily pour afterward. Pour the vodka mixture through the strainer and allow the fruit to sit, seeping liquid, for a good hour or so, stirring a bit and pressing if need be to make the liquid go through.
• Now taste the vodka. Add sugar if you want an after-dinner liqueur, or leave it out if you want something sharper. Pour (or ladle) into a decorative bottle.

HOW TO MAKE HOMEMADE LIQUORS

Steps:

• Sterilize your jars & allow to cool
• Fill with your fruit to the neck of the jar
• Add sugar
• Pour in your vodka- to the neck of the jar
• Put on lid making sure your seal is tight.
• Add a strip of tape & write the date on it
• Store on the counter - does not have to be a particularly sunny or dark place
• Flip every day for 3 months - once the fruit shrinks & is floating in the liquid it's okay to just give it a good shake everyday
• When the 3 months is up- strain out the fruit pieces through a colander
• To make the brandy more clear- strain again though a coffee filter.
• Transfer to air tight decorative bottles if giving as a gift.

HOMEMADE STRAWBERRY LIQUEUR 2 WAYS

Steps:

• In a large jar that closes tight add the sliced strawberries and cover with the vodka. (stir to combine). Place in a dark cupboard or closet for 20 days, twirl the jar to mix every 2 days.
• After the 20 days has passed make the syrup, in a medium pot add the sugar and water over medium heat bring to a boil, stirring often, lower heat and cook for 8-10 minutes. Remove from heat and let cool completely.
• Strain the alcohol from the strawberries into a clean jar or bottle with a tight fitting lid. Add the cooled syrup and stir to combine. Close the jar and refrigerate for 2 days before serving. Can also be stored in the freezer.
• After the 20 days has passed make the cream syrup, in a medium pot add the sugar, milk and cream, stir to combine, bring the mixture to a boil, lower heat and simmer 1 minute, then remove from heat and let cool completely.
• Strain the alcohol from the strawberries into a clean jar or bottle with a tight fitting lid. Add the cooled cream mixture and stir to combine. Close the jar and refrigerate for 1 day before serving. Enjoy!

HOMEMADE RASPBERRY LIQUEUR

Steps:

• Split the bottle of vodka evenly between the two mason jars.
• Add one bag of frozen raspberries to each jar.
• Add 1 cup of sugar to each jar.
• Put the lid on the jar and store in a cool dark place for at least a week to a couple of months, giving it a shake every once in a while. The longer you leave it, the better it will be.