Homemade Liqueurs


         JUST LIKE AMARETTO

1 lemon 

3 cups sugar  

2  cups water  

3  cups vodka  

3 tablespoons brandy  

2 tablespoons almond extract  

2  teaspoons vanilla extract  

1 teaspoon chocolate extract  

Peel lemon, leaving inner white skin on fruit. Cut rind into 2- x 1/4-inch strips. Reserve lemon pulp for other uses. Combine lemon peel, sugar, and water in a saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove from heat; remove lemon peel, and discard. Refrigerate. Stir in vodka and remaining ingredients. Store in an airtight container. Yield: 1 1/2 quarts.  Terry Geer

BUTTERSCOTCH LIQUEUR

1 cup Sugar
1 cup Water
1/2 cup Brandy
1 cup Vodka

1 1/2 teaspoons Butterscotch Flavored Extract
10 drops Yellow Food Coloring

Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into a clean 1 quart container, add brandy, vodka, flavoring, and food coloring. Cover and shake vigorously to blend. Let stand in a cool, dark place for 1 month before serving.

Yield approx.: 1 quart

HAZELNUT LIQUEUR 

6 oz Hazlenuts* 

1 Vanilla bean (1 inch) 

1 pinch Allspice 

1 1/2 c Vodka 

1/3 c  Sugar syrup (see recipe) 

Chop the hazlenuts to release the flavor of the nut and add to vodka, vanilla bean, and allspice. Age for 2 weeks, shaking lightly occasionally. Strain and filter until clear. Add sugar syrup, if desired, and age for an additional 3 weeks. Ready to serve. Yield: 1 pint

HOMEMADE BAILEY'S IRISH CREAM 

1 3/4 c. Irish whiskey 

1 can Eagle sweetened condensed milk 

1 pt. heavy cream (whipping cream) 

2 tbsp. Hershey's liquid chocolate 

1/2 tsp. almond extract 

1 tsp. vanilla extract 

3 eggs or egg substitute 

Place all ingredients in blender and blend for 2 minutes. Store in refrigerator. Will last about 2 weeks.