Liqueur Base Recipes

LIQUEUR BASE

Liqueur Base image

I have not tried this liqueur base. I'm posting this for safe keeping. I found this in Complete Book Of Small Batch Preserving. Pair one of these easily made liqueurs with freshly brewed coffee for a luxurious finish to a good meal. Both have an alcohol content of approximately 15% so they will keep in the refrigerator for up to 2 months. Use one half of the base for each liqueur recipe.

Provided by internetnut

Categories < 15 Mins

Time 15m

Yield 3 1/2 cups, 6-8 serving(s)

Number Of Ingredients 2

Ingredients

2 cups 18% cream (500 ml)
14 ounces sweetened condensed milk (300 ml)

Steps:

Whisk cream and milk together until well blened.
Divide into 2 equal parts of 1 2/3 cups (400ml) each.
Use 1 part to make each recipe below or make a double recipe of your favorite.
Irish Isles Cream: Irish Isles Cream is an affordable simulation of the famous Irish Cream. Use rye whiskey for a Canadian version. Miniature bottles of coconut rum are available in most liquor stores. Combine one half recipe liqueur base, 1 cup (250ml) Irish Whiskey, 1/4 cup (50ml) coconut rum or 1/2 teaspoon (2ml) coconut extract, 1 tablespoon (15ml) chocolate drink syrup and 1 teaspoon (5ml) vanilla extract. Pour into a clean bottle with a tight fitting lid. Store in refrigerator for up to 2 months.
Spanish Cream: Spanish Cream combines the requisite liqueurs for Spanish coffee in a convenient ready to use form. Combine one half recipe liqueur base, 3/4 c (175 ml) brandy, 1/2 c (125ml) coffee liqueur and 1/4 c (50ml) Triple Sec. Pour into a clean bottle with a tight fitting lid. Store in refrigerator for up to 2 months.

Nutrition Facts : Calories 368.4, Fat 21.2, SaturatedFat 13.2, Cholesterol 75.3, Sodium 116, Carbohydrate 38.9, Sugar 36.1, Protein 7.4

BASIL LIQUEUR

Basil Liqueur image

I used to teach herb classes at our farm and the local technical college. After attending, a friend gave me this recipe. Enjoy it as a refreshing after-dinner drink or as the base for a cocktail.-Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Time 10m

Yield 2-3/4 cups.

Number Of Ingredients 4

Ingredients

1-1/2 cups vodka
1 cup loosely packed basil leaves, torn
1-1/2 cups sugar
3/4 cup water

Steps:

Place vodka and basil in a large glass or plastic container. Cover and let stand at room temperature for at least 6 weeks, stirring once a week., In a small saucepan, bring sugar and water to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool completely., Strain vodka mixture, discarding basil. Return mixture to container; stir in sugar mixture. Pour into a glass bottle; seal tightly. Store in the refrigerator up to 3 months. Serve chilled.

Nutrition Facts :

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