The distinction between other liqueurs and flavored brandies, rums, and vodkas may seem arbitrary since these bases also appear in some of the other liqueurs in this book. But as we developed and tested these recipes, we noticed that with some liqueurs, the flavor of the base contributed significantly to the taste of the final product. The resulting liqueurs are sophisticated and subtle. You can taste the apples in apple brandy, for example, but you know it’s brandy you’re sipping. Flavored rum retains the warmth of the tropics, and vodka’s cool undertones hover beneath citrus and currant liqueurs.
Here are a few preparation hints for these flavored liquors:
Cutting fruit into thin slices allows more of the surface to come into contact with the spirit during the aging process and results in a more intense flavor.
Flavors blend better at cool, not cold, temperatures, and the alcohol retards spoilage.
If you number brandies, rums, and vodkas among the essential spirits in your well-stocked bar, wait till you taste the liqueurs that you can make from them! And don’t forget to share. Flavored brandies make excellent hostess or holiday gifts.
Almost any variety of apples will work for this drink as long as they are fully ripe.
| 1 | cup sugar |
| 1 | cup water |
| 2½ | pounds ripe apples, stemmed and washed |
| 1 | bottle (1 fifth) brandy |
| 1 | teaspoon fruit protector |
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. Quarter, core, and thinly slice apples. Combine apples, syrup, brandy, and fruit protector in clean 2-quart jar with screw-on lid. (Or divide ingredients between two 1-quart jars.) Cover and let stand in a cool, dark place for 1 month. Do not refrigerate.
Use a fine-mesh strainer to strain out solids, and discard or reserve them for another use. Filter liqueur into clean container(s). Cover and let stand for 1 day before racking or filtering into final container(s). Age for 1 to 3 months before serving.
YIELD: APPROX. 1 QUART
Brandy-Based Liqueurs
You don’t have to use the most expensive brandies to create liqueurs that taste as if they had languished for years in the dusty wine cellar of some French château. But don’t use cheap brandy, either. Taste the brandy you plan to use. Adding fruits, sugars, and other ingredients will enhance the flavor of the brandy, not cover it up.
Using the Fruit
Add the fruit from this and other brandy-based liqueur recipes to fruitcake or other recipes calling for brandied fruit.
Apricot brandy is so delicious, and our stock lasts such a short time once guests have tasted it, that although we prefer the fresh approach, we are unwilling to forgo the fun of making it until apricots are in season. That’s when we use the dried apricot variation.
| 1 | cup sugar |
| 1 | cup water |
| 1½ | pounds fresh apricots, stemmed and washed |
| 1 | teaspoon fruit protector |
| 1 | bottle (1 fifth) brandy |
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. Cut apricots in half, remove pits, and thinly slice. Combine apricots, syrup, brandy, and fruit protector in clean 2-quart jar with screw-on lid. (Or divide ingredients between two 1-quart jars.) Cover and let stand in a cool, dark place for 1 month. Do not refrigerate.
Use fine-mesh strainer to strain out solids. Discard or reserve for another use. Filter liqueur into clean container(s). Cover and let stand for 1 day before racking or filtering into final container. Age for 1 to 3 months before serving.
YIELD: APPROX. 1 QUART
Variation: Make Dried Apricot Brandy by substituting 1 pound dried apricots for fresh and adding ½ cup water when combining ingredients.
Recipe Adjustments
Drying fruits concentrates the flavor and sugars present. When you use dried fruits in place of fresh, you will usually need to add more water and use less fruit to achieve the same degree of flavoring.
If you use cruets to store your flavored brandies, make sure that the one you use for blackberry brandy is sparkling clear. The deep, rich color is almost as appealing as the exotic flavor.
| 1 | cup sugar |
| 1 | cup water |
| 1 | pound fresh blackberries, picked over and washed |
| 1 | bottle (1 fifth) brandy |
| 1 | teaspoon fruit protector |
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. Place blackberries in large bowl and crush with potato masher or wooden spoon. Add fruit protector and let stand for 2 hours. Divide blackberries, syrup, and brandy between two clean 1-quart jars. Cover and let stand in a cool, dark place for 1 month, shaking once a day to prevent clumping of fruit.
Use a fine-mesh strainer to strain out solids. Discard or reserve for another use. Filter liqueur into clean containers. Cover and let stand for 1 day before racking or filtering into final containers. Age for 1 to 3 months before serving.
YIELD: APPROX. 1 QUART
Variations: You can make other flavored brandies by substituting raspberries, boysenberries, or loganberries.
Serve this spicy liqueur slightly warmed after a midwinter skating party to take off the chill and bring a rosy blush to your guests’ cheeks.
| 1 | cup sugar |
| 1 | cup water |
| 1 | pound fresh blackberries, picked over and washed |
| 1 | teaspoon fruit protector |
| 1 | bottle (1 fifth) brandy |
| ½ | teaspoon whole cloves |
| ½ | teaspoon ground allspice |
| 2 | cinnamon sticks |
| 1 | teaspoon freshly grated nutmeg |
Use a fine-mesh strainer to strain out solids. Discard. Filter liqueur into clean containers. Cover and let stand for 1 day before racking or filtering into final containers. Age for 1 to 3 months before serving.
YIELD: APPROX. 1 QUART
Beat the Cold
Serve this cordial, with a variety of cheeses and nut breads, in front of a crackling fire. You may find that everyone will agree that winter isn’t so bad after all.
If you like ripe red cherries, you’ll love this cherry brandy. Being particularly fond of cherries, we couldn’t wait to sample it. Even without the required aging time, it was smooth and delicious; aged, it was even more mellow and full bodied.
| 1 | cup sugar |
| 1 | cup water |
| 1½ | pounds fresh red cherries, stemmed, picked over, and washed |
| 1 | teaspoon fruit protector |
| 1 | bottle (1 fifth) brandy |
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. Cut cherries in half and remove pits. Place cherries in large bowl and crush with potato masher or wooden spoon. Add fruit protector and let stand for 2 hours. Divide cherries, syrup, and brandy between two clean 1-quart jars. Cover and let stand in a cool, dark place for 1 month, shaking a number of times to prevent clumping of fruit.
Use a fine-mesh strainer to strain out solids. Discard or reserve them for another use. Filter liqueur into clean containers. Cover and let stand for 1 day before racking or filtering into final containers. Age for 1 to 3 months before serving.
YIELD: APPROX. 1 QUART
For authentic flavor, use a good-quality cognac or French brandy in this recipe. Although all the ingredients are listed below, only the cognac (or brandy) and orange zest are used in the first phase. Make sure to use Seville (sour) oranges.
| 3 | cups cognac or French brandy |
| ½ | cup Seville orange zest |
| 1 | cup sugar |
| 1 | cup water |
| 1 | teaspoon glycerin (optional) |
Place cognac or brandy and orange zest in clean 1-quart jar. Let stand for 2 months, shaking occasionally.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liquid to clean container and let stand for 1 day. Rack or filter into clean container. 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. Add syrup and glycerin (if using) to orange-flavored cognac. Transfer to final container, cover, and age for 3 months before serving.
YIELD: APPROX. 1 QUART
A Seville Salad
Seville oranges are a bit sour served fresh, but if you combine them with sweetened flaked coconut, they make a luscious ambrosia.
The aroma alone is enough to sell you and your guests on this fruity brandy. The taste is pure distilled pleasure.
| 1 | cup sugar |
| 1 | cup water |
| 1½ | pounds fresh peaches, stemmed and washed |
| 1 | bottle (1 fifth) brandy |
| 1 | teaspoon fruit protector |
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. Cut peaches in half, remove pits, and thinly slice. Combine peaches, syrup, brandy, and fruit protector in clean 2-quart jar with screw-on lid. (Or divide ingredients between two 1-quart jars.) Cover and let stand in a cool, dark place for 1 month. Do not refrigerate.
Use a fine-mesh strainer to strain out solids. Discard or reserve for another use. Filter liqueur into clean container(s). Cover and let stand for 1 day before racking or filtering into final containers. Age for 1 to 3 months before serving.
YIELD: APPROX. 1 QUART
Variation: Make Spiced Peach Brandy by adding 2 cinnamon sticks and 4 whole cloves to the liqueur before the first aging phase.
If you are among those who love the flavor but not the texture of pears, pear brandy is for you. This cordial offers delicious pear flavor; warm, rich brandy; and no grit!
| 1½ | pounds fresh pears, stemmed and washed |
| 1 | cup sugar |
| 1 | cup water |
| 1 | bottle (1 fifth) brandy |
| 1 | teaspoon fruit protector |
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. Quarter, core, and thinly slice pears. Combine pears, syrup, brandy, and fruit protector in clean 2-quart jar with screw-on lid. (Or divide ingredients between two 1-quart jars.) Cover and let stand in a cool, dark place for 1 month. Do not refrigerate.
Use a fine-mesh strainer to strain out solids. Discard or reserve for another use. Filter liqueur into clean container(s), cover, and age for 1 to 3 months before serving.
YIELD: APPROX. 1 QUART
Perfect Pear Presentation
If you make your Pear Brandy in late summer or early fall, it will be golden and perfect for an autumn gift basket. Line a basket with a harvest-theme printed napkin. Add a bottle of Pear Brandy, some golden cheddar cheese wrapped in orange or yellow cellophane, an assortment of crackers wrapped and tied with ribbon, and for dessert — what else? — a perfect golden pear.
| 1 | large, just-ripe banana, peeled |
| 2 | teaspoons fruit protector |
| 2½ | cups light rum |
| 1 | cup sugar |
| 1 | cup water |
| 1 | teaspoon pure vanilla extract |
Mash banana in large bowl and add fruit protector. Transfer to clean 2-quart jar with screw-on lid. (Or divide between two 1-quart jars.) Pour rum over banana. Use a wooden spoon to press banana under rum so it doesn’t turn black. Cover and let stand in a cool, dark place for 2 to 3 weeks.
Use a fine-mesh strainer to strain out solids. Discard. 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. Filter liqueur into large bowl, repeating until it is clear. Add syrup and vanilla and stir with wooden spoon. Transfer to clean container, cover, and age for 1 month. If necessary, rack or filter liqueur into clean container until clear. (Banana-flavored rum is harder to clear than some other liqueurs.) Transfer to final container, cover, and age for 1 month before serving.
YIELD: APPROX. 1 QUART
Rum-Based Liqueurs
You and your honey are lounging on the sandy beach of a Caribbean island at sunset. A cool, fragrant breeze caresses your sun-kissed skin. You reach for your drink, a blend of rum and tropical fruits …
We suggest using either light or white rum as a base for most of our rum-based liqueurs, since dark rum often overwhelms subtle flavors.
This luscious blending of flavors will be an instant success at parties and family gatherings.
| 1 | cup sugar |
| 1 | cup water |
| 1 | tablespoon lime zest |
| 1 | tablespoon lemon zest |
| 1 | tablespoon orange zest |
| 2 | cups light rum |
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. Combine syrup, lime zest, lemon zest, orange zest, and rum in clean 1-quart jar with screw-on lid. Cover and let stand in a cool, dark place for 1 month.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover, and let stand for 1 week. Rack or filter liqueur into final container, cover, and age for 3 weeks before serving.
YIELD: APPROX. 1 QUART
Perfect Blend
If you feel adventurous, try blending this citrus rum with Spiced Rum (see page 140). It’s delicious!
Quick & Easy
| 1 | cup water |
| 1 | cup sugar |
| 2 | tablespoons imitation coconut extract |
| 2¼ | cups white rum |
Combine water, sugar, extract, and rum in clean 2-quart jar with screw-on lid. Cover and let stand for 1 month in a cool, dark place before serving.
YIELD: APPROX. 1 QUART
Rich’s Banana Royale
If you’re an amateur bartender, you’ll soon learn that Coconut Rum tastes wonderful just about any way you serve it. Here’s one of our favorites.
Place the following ingredients into a blender:
| 2 | shot glasses coconut milk |
| 3 | shot glasses pineapple juice |
| 2 | shot glasses Coconut Rum |
| 1 | shot glass cream or half-and-half |
| 1 | ripe banana |
| ½ | cup crushed ice |
Blend for 30 seconds or until the mixture is smooth and creamy. Pour into a tumbler and top with grated coconut.
| 1 | cup sugar |
| 1 | cup water |
| 3 | tablespoons lemon zest |
| 1 | tablespoon fresh-squeezed lemon juice |
| 2 | cups light rum |
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. Combine syrup, lemon zest, lemon juice, and rum in clean 1-quart jar with screw-on lid. Cover and let stand in a cool, dark place for 1 month.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to a clean container, cover, and let stand for 1 week. Rack or filter liqueur into final container, cover, and age for 3 weeks before serving.
YIELD: APPROX. 1 QUART
Variation: Make Lime Rum by substituting equal amounts of lime zest and lime juice for lemon zest and lemon juice.
A Citrus Secret
Lemons and limes will be juicier if you “cook” them in the microwave oven on high for about 30 seconds.
Mangoes are one of our favorite tropical fruits. Great by themselves, they also make one of the tastiest salsas we’ve ever had. We could not pass up the opportunity to experiment with a liqueur based on this luscious fruit. Once you taste it, you’ll never look at a mango in quite the same way again!
| 1 | cup sugar |
| 1 | cup water |
| 1 | large mango |
| 2 | cups light rum |
| 2 | tablespoons honey |
| 2 | teaspoons fruit protector |
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. Thinly slice mango and divide evenly between two clean 1-quart jars. Divide syrup, rum, honey, and fruit protector between jars. Cover and let stand in a cool, dark place for 3 to 4 weeks.
Use a fine-mesh strainer to strain out solids. Crush solids to release juice and strain into liqueur. Discard solids. Transfer to clean container, cover, and let stand for 1 day before racking or filtering into final container. Age for 1 month before serving.
YIELD: APPROX. 1 QUART
Ripe Fruit
The flesh of ripe mangoes is sweet and juicy. Avoid the unpleasant astringent taste of unripe fruit by using only mangoes that are rosy over yellow-green skins.
| 1 | cup sugar |
| 1 | cup water |
| 3 | tablespoons orange zest |
| 2½ | cups light rum |
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. Combine syrup, orange zest, and rum in a clean 1-quart jar with a screw-on lid. Cover and let stand in a cool, dark place for 1 month.
Strain through fine mesh into clean jar. Discard solids. Cover and let stand for 1 week. Rack or filter into final container, cover, and age for 3 weeks before serving.
YIELD: APPROX. 1 QUART
Orange Rum Glazed Cake
Bake devil’s food cake according to your favorite recipe. While it’s still warm, use the handle of a wooden spoon to make holes in the cake top, about 2 inches apart. Set aside while you prepare the following glaze.
| 1 | cup sugar |
| ¼ | teaspoon cream of tartar |
| ½ | cup hot water |
| 1 | tablespoon Orange Rum |
| 3 | drops yellow food coloring |
| 2 | drops red food coloring |
| 1 | cup sifted powdered sugar |
Cook sugar and water with cream of tartar over medium heat to make a thin syrup. Cool to lukewarm. Add Orange Rum and yellow and red food coloring. Stir in sifted powdered sugar until well blended. Pour glaze over cake and serve with a dollop of whipped cream.
A Devilish Glaze
Orange Rum makes a delicious glaze for your favorite devil’s food cake.
Don’t pass up this passionate fruit liqueur because papayas aren’t your usual supermarket fare. Papaya-flavored rum is smooth, seductive, and sweetly reminiscent of a tropical vacation — and you don’t even have to leave your easy chair.
| 1 | cup sugar |
| 1 | cup water |
| 3 | cups ripe papaya, washed |
| 3 | cups light rum |
| 2 | tablespoons honey |
| 2 | teaspoons fruit protector |
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. Thinly slice papaya and divide evenly between two clean 1-quart jars. Divide syrup, rum, honey, and fruit protector between jars. Cover and let stand in a cool, dark place for 3 to 4 weeks.
Strain through fine mesh. Crush solids to release juice and strain into liqueur. Discard solids. Transfer liqueur to clean jar, cover, and let stand for 1 day before racking or filtering into final container. If needed, top off with rum and/or simple syrup to taste. Cover and age for 1 month.
YIELD: APPROX. 1 QUART
Papaya Rum Smoothie
Place the following into a blender:
| ½ | cup cubed fresh papaya |
| ½ | cup crushed ice |
| 1½ | shot glasses Papaya Rum |
| 1 | shot glass water |
Blend for about 30 seconds, or until the mixture is smooth. Pour into a stemmed glass and decorate with a paper umbrella or garnish with an orange and a maraschino cherry.
Pineapple juice and rum is a match made in heaven. You can use any part of the pineapple, including the core and outer portions that contain little bits of skin.
| 3 | cups sliced fresh, ripe pineapple |
| 1 | cup light brown sugar |
| 1 | cup pineapple juice |
| 2½ | cups light or dark rum |
| 1 | teaspoon fruit protector |
Divide pineapple into two 1-quart jars. Mix brown sugar, pineapple juice, rum, and fruit protector. Add to jars. Cover and let stand in a cool, dark place for 3 to 4 weeks, shaking occasionally.
Strain through fine mesh. Crush solids to release juice and strain into liqueur. Discard solids. Transfer liqueur to clean jar, cover, and let stand for 1 day before racking or filtering into final container. Cover and age for 1 month.
YIELD: APPROX. 1 QUART
A Tantalizing Dessert
| 1 | cup light brown sugar |
| ¼ | cup Pineapple Rum |
| 1 | teaspoon butter |
| 1 | pineapple, cut into 1-inch-thick slices |
| Vanilla ice cream | |
| Flaked coconut |
Mix brown sugar, pineapple rum, and butter in a saucepan and boil until sugar dissolves. Put saucepan into cold water, being careful not to get water into syrup. While syrup is cooling, heat pineapple slices until they are warmed through. Place in a shallow bowl and top with ice cream and warm syrup. Sprinkle with flaked coconut.
We’ve always been big fans of spiced rum, perhaps because we live in the Midwest, where winters are very cold. There’s nothing like a good mug of hot buttered rum to warm you up on a cold winter day.
| 1 | cup sugar |
| 1 | cup water |
| 2½ | cups dark rum |
| 4 | teaspoons pure vanilla extract |
| 12 | whole allspice, crushed |
| ½ | teaspoon ground cloves |
| ½ | teaspoon ground nutmeg |
| 2 | cinnamon sticks |
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. Combine syrup, rum, vanilla, allspice, cloves, nutmeg, and cinnamon in clean 1-quart jar with screw-on lid. Cover and let stand in a cool, dark place for 3 to 4 weeks.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container and serve immediately, or cover and age for 1 month more.
YIELD: APPROX. 1 QUART
Spiced Success
Our panel of taste-testers loved our Spiced Rum. We’ve had many not-too-subtle requests for a Christmas bottle, and we have to admit it’s a great idea.
How can something so simple taste so good?
| 4 | vanilla beans |
| 2 | cups dark rum |
| 1 | cup sugar |
| 1 | cup water |
| 1 | teaspoon glycerin (optional) |
Place vanilla beans in clean 1-quart jar with screw-on lid and add rum. Cover and let stand in a cool, dark place for 2 to 3 weeks.
Use a fine-mesh strainer to strain out beans. Discard or reserve for another use. Transfer liquid to large bowl. Add syrup and glycerin (if using) to flavored rum. Pour into clean container, cover, and let stand for 1 to 2 months before serving.
YIELD: APPROX. 1 QUART
Vanilla Sugar
You can use the left-over vanilla beans to prepare vanilla sugar by nestling them in 2 cups sugar in a tightly closed container. The sugar is delicious in desserts, on cereal, or in tea or coffee. It’s ready in about 2 weeks, but the flavor intensifies if you leave the beans in the sugar for a longer time.
It’s surprising how many of our guests who say they don’t like currants and never drink vodka suddenly change their minds when we offer them a taste of Currant Vodka.
| 1 | cup sugar |
| 1 | cup water |
| 1½ | cups dried black currants |
| 3 | cups 80-proof vodka |
| 1 | teaspoon fruit protector |
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. Combine syrup, currants, vodka, and fruit protector in clean 2-quart jar. Cover and let stand in a cool, dark place for 2 months, shaking occasionally.
Use a fine-mesh strainer to strain out currants. Discard or reserve for another use. Filter liqueur into clean container. Cover and let stand for 1 day before racking or filtering into final container. Cover and age for 1 to 3 months before serving.
YIELD: APPROX. 1 QUART
Using Currants
You can reserve the currants for use in fruitcake or spice cakes or add them to your favorite poultry stuffing.
Try this liqueur in your salty dogs or our variation, below.
| 1½ | cups sugar |
| 1½ | cups water |
| ¼ | cup grapefruit zest |
| 3 | cups 80-proof vodka |
| 1 | teaspoon fruit protector |
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. Combine syrup, grapefruit zest, vodka, and fruit protector in clean 2-quart jar with screw-on lid. (Or divide ingredients between two 1-quart jars.) Cover and let stand in a cool, dark place for 1 month.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container(s), cover, and let stand for 1 week. Rack or filter liqueur into final covered container(s) and age for 3 weeks before serving.
YIELD: APPROX. 1 QUART
Frothy Dog
This frothy concoction adds club soda to the standard salty dog.
Salt the rim of a collins or highball glass with sea salt. Then add the following:
| 1½ | shot glasses grapefruit vodka |
| 3 | shot glasses grapefruit juice |
| 1½ | shot glasses club soda |
Serve on the rocks and garnish with a wedge of lime.
Flavored Vodkas
Vodka and citrus seem to complement each other naturally. Although vodka has little inherent taste, its composition brings out the cool citrus flavors. You may find yourself mixing your favorite vodka drinks with these elegant liqueurs.
This is a cool, classy vodka, fine for sipping on the rocks or using in your favorite mixed drinks. We like to put it in the freezer before serving it as a summertime aperitif.
| 1 | cup sugar |
| 1 | cup water |
| 3 | tablespoons lemon zest |
| 1 | tablespoon fresh-squeezed lemon juice |
| 3 | cups 80-proof vodka |
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. Combine syrup, lemon zest, lemon juice, and vodka in clean 2-quart jar. Cover and let stand in a cool, dark place for 1 month.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container(s), cover, and let stand for 1 week. Rack or filter liqueur into final container(s), cover, and age for 3 weeks before serving.
YIELD: APPROX. 1 QUART
Variation: Make Lime Vodka by substituting equal amounts of lime zest and lime juice for lemon zest and lemon juice.
If you’ve already tried the recipe for Orange Brandy, you will have a very different experience with Orange Vodka. The two are as different as people born under the two March astrological signs — the cool but passionate Pisces (Orange Vodka) and the warm but aggressive Aries (Orange Brandy).
| 1 | cup sugar |
| 1 | cup water |
| 3 | tablespoons orange zest |
| 1 | teaspoon fresh-squeezed lemon juice |
| 3 | cups 80-proof vodka |
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. Combine syrup, orange zest, lemon juice, and vodka in clean 2-quart jar. Cover and let stand in a cool, dark place for 1 month.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container(s), cover, and let stand for 1 week. Rack or filter liqueur into final container(s), cover, and age for 3 weeks before serving.
YIELD: APPROX. 1 QUART
Orange Sour
Mixing drinks with liqueurs is a nifty way to bring new nuances to old favorites. Our Orange Sour is a little sweeter and smoother than the traditional vodka sour.
| 2½ | ounces Orange Vodka |
| 1 | ounce fresh-squeezed lemon juice |
| 1 | teaspoon superfine sugar |
Pour ingredients into a cocktail shaker with ice. Shake briskly, strain into a rocks glass, and garnish with a slice of orange and a maraschino cherry.