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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 this,
try to make it with extracts and triple your aging). Others, like
rum and whiskey can be used however, and can not be ruled out.
Fruits, nuts, extracts, and coffee are 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.


Amaretto Almonds
Ananas Pineapple & Vanilla
Anisette Anise Seed
Apricot Apricots
Banana Bananas
Benedictine Angelica
Cacao Cacao beans & Vanilla
Cafe Coffee
Cassis Black Currants
Cherry or Cerise Cherries
Drambuie Herbs & Honey
Framboise Rasberries
Frangelico Hazelnuts
Grand Marnier Oranges
Kahlua Coffee
Maraschino Maraschino Cherries
Menthe Peppermint
Midori Melons
Parfait Amour Lemon & Vanilla
Peach Peaches
Peppermint Peppermint
Pernod Anise & Herbs
Sambucca Licorice
Triple Sec Oranges

Glass containers are the best for steeping. Quart canning jars can
be used for small batches, and gallon jars for larger. For straining,
you'll need cheesecloth or a jellybag. Coffee filters can be used
for the final filtration, giving you the clearest liqueur, and a
lesson in patience.

Antique bottles can be costly, but very nice. Always sterlize your
bottles. Corking is recommended for bottles without tops.

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.


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