Raisin Liqueur Recipes

OATMEAL COOKIE SHOOTER

Steps:

• Gather the ingredients.
• In a cocktail shaker , pour all of the liqueurs, then fill with ice.
• Shake well .
• Strain into a shot glass.
• Serve and enjoy.

CURRANT OR RAISIN LIQUEUR (CASSIS)

Steps:

• Boil 1 cup water. Add currants. Cover, turn off heat and let currants plump in hot water for about 5 minutes.
• Drain off water.
• Place currants and alcohol in a tightly closed jar and steep for 1 week.
• Shake jar occasionally during steeping.
• Strain and filter.
• Add enough sugar syrup for cassis, or more for creme de cassis, to your taste. Mature for 2 weeks.
• Either recipe makes 1 cup.

COFFEE LIQUEUR RAISIN COOKIES

Steps:

• Place raisins in a small bowl, and add coffee flavored liqueur. Heat in the microwave for approximately 2 minutes, or until hot. Set aside to cool (overnight is great). Drain, and reserve liquid.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together shortening and brown sugar. Beat in eggs, one at a time, then mix in milk and the reserved liquid from the raisins. Combine flour, baking powder, baking soda, and salt; stir into the creamed mixture. Stir in oats. Mix in the walnuts and white chocolate chips, if desired. Drop by rounded spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

RAISIN LIQUEUR

Steps:

• Chop raisins into large piecies.
• Put in mixing jar with cloves and cinnamon, and cover with vodka and water. Cover.
• Leave to infuse for 2 weeks.
• Strain through large strainer and then hand squeeze remaining raisins.
• Add sugar.
• Shake vigorously until sugar is dissolved.
• Leave to clear for one week.
• Decant clear liqueur and bottle.