Homemade Liqueurs

General Process

Homemade Liqueurs or Cordials are fun to make, fun to drink, and fun to give as gifts. The sky is the limit to the concoctions you can make. I'll give you some brief outlines and the best links to have you on your way to producing your own specialties. Let me point out that it is legal for you to make these for personal use, but it's not legal for you to sell them without proper licensing. 

The common way to make a homemade liqueur is to infuse flavorings in a distilled product and add sugar. The most common distilled spirits are vodka, brandy, and grain alcohol (but if you use grain, try to make it with extracts and triple your aging, as it can be very harsh and needs to mellow). Others, like rum and whiskey can be used however, and can not be ruled out, especially for Irish or Rum Creams. Fruits, nuts, extracts, and coffee are just some of the ingredients used to steep in the spirits. After the mellow aging of the flavorings, the makings must be strained if fruit or nuts are used. Simple syrup is then usually added. Colorings or glycerin may also be added. The result is bottled and put away to age to it's perfection. 

 

My Favorite Amaretto Recipe

4 cups sugar
4 cups water
Bring to boil, then reduce heat and simmer until sugar is dissolved. Stir occasionally. Remove from heat and cool to room temperature.
Stir in:
4 cups vodka
4 cups brandy
1 bottle of almond extract
Bottle and let sit in a dark place for 2 to 3 months.

Coffee Liqueur

5 Cups of Sugar
8 Cups of Water
1 Cup of Instant Coffee
5 Tbsp. Vanilla Extract
1/2 Bottle (750 ml) of Vodka
 

Heat sugar and water until it boils and sugar is completely dissolved. Remove from heat and let cool to room temperature. Mix all ingredients together. Bottle and let sit at least a month.

(Note: I have doubled this recipe and it works out well.)

Irish Cream

1 Can Sweetened Condensed Milk (14 oz.)
1 Cup Heavy Cream
1 1/2 Cup Irish Whiskey
3 Eggs

1 Tbsp. Chocolate Syrup
1 tsp. Instant Coffee

1 tsp. Almond Extract
Beat eggs, add rest of ingredients and whisk until thoroughly mixed. Bottle and store in refrigerator. Keeps up to one month.

Creme de Menthe

5 tsp. Mint Extract
6 Cups of Sugar
3 Cups of Water
6 Cups of Vodka


Heat sugar and water until it boils and sugar is completely dissolved. Let cool to room temperature. Add mint extract & Vodka. Bottle and let sit in a dark place for 1 to 2 months.

(Note: Green food coloring can be added for Green Creme de Menthe.)

Melon Liqueur

2 Cups fresh Honeydew or Cantaloupe pieces
2 Cups of Sugar
1 Cup of Water
1 tsp. Lemon Extract
2 Cups of Vodka
 

Place melon & Vodka in a jar. Let sit in a dark place for a week or two, shaking once in awhile. Strain and filter if necessary.

Heat sugar and water until it boils and sugar is completely dissolved. Remove from heat and let cool to room temperature. Mix all ingredients together. Bottle and let sit another couple weeks at least.

(Note: If using honeydew, you might want to add a touch of green food coloring.)

Rum Cream

1 Can Sweetened Condensed Milk (14 oz.)
1 Cup Heavy Cream
1 1/2 Cup Dark Rum

3 Tbsp. Chocolate Syrup
4 tsp. Instant Coffee

1 tsp. Vanilla Extract
1/2 tsp. Coconut Extract 
1/2 tsp. Ground Cinnamon

Whisk all ingredients until thoroughly mixed. Bottle and store in refrigerator. Keeps up to one month.

Scotch Liqueur

3 Cups Scotch 
1/2 tsp. Rosemary Leaves
1 Cup Pure Honey

Place Scotch & Rosemary in jar & let sit in dark place for 1 to 2 days. Strain completely. Mix in honey and shake until thoroughly blended. Bottle and store in dark place for about a month.

Apricot Liqueur

1 lb. Dried Apricots 
4 Cups of Sugar
2 Cups of Water
2 tsp. Almond Extract
3 Cups of Vodka

3 Cups fo Brandy

Heat sugar and water until it boils and sugar is completely dissolved. Remove from heat, add apricots and let cool to room temperature. Add almond extract, Brandy, & Vodka. Let sit in a dark place for a week or two, shaking once in awhile. Strain and filter if necessary. Bottle and let sit another couple weeks at least.