WitchCrafts
With December being a month that contains so many days of celebration it made me think of recipes for some homemade brandies and liqueurs. I wish I had had this idea long before now as these recipes are required to sit for a time, with the exception of one, however they would still make unique Yule or Christmas gifts, as well as just being a fun project in general. I came across these recipes in the 2007 LLewelyn’s herbal almanac, so they are from a trusted source, but they should be used in moderation. I’ve tried to include enough variety in hopes of their being something for just about every taste. I hope you all enjoy these and wish you the most Blessed of holiday seasons!
Aniseed Liqueur: 2 Tbs. crushed aniseed, 2 inches cinnamon stick crushed, 1 crushed nutmeg (optional), 2 Tbs. honey, 7 oz. good quality brandy, 1 cup spring water.
Put all ingredients in a glass jar, seal, and let the contents macerate for six weeks. Shake the jar at least once a week. After six weeks filter it through cheesecloth and seal and bottle. According to this recipe try 1/4 cup at bedtime as an aphrodisiac!
Honeysuckle Liqueur: According to the recipe I have honeysuckle is said to produce one of the best and unusual floral liqueurs . Ingredients include: 6 oz. honeysuckle flowers, 8 oz sugar, 1 cup spring water, 1 pint vodka or other spirit of personal choice.
Lightly bruise the honeysuckle flowers and pack into a jar. Gently warm the vodka or other spirit on very low heat. Pour the spirit into the honeysuckle jar, seal it and place it in a warm part of the house for 2 months. Shake the jar a few times each day. After 2 months, put sugar in the jug, fill it with 8 oz spring water, and dissolve sugar into syrup. Strain the alcohol while pressing down firmly on the flowers. Addd the sugar syrup to the alcohol, mix thoroughly, and pour into a decorative bottle, adding fresh honeysuckle flowers if it’s clear. Seal and label the bottle
Pineapple Malibu: Juicy pineapple slices in Malibu rum are a treat whether it’s a cold or warm climate. Gather the following ingredients: 1 cup sugar, 1/2 cup spring water, 1 pineapple, peeled, cored, and sliced, ( I would use canned slices in natural juice), 1/2 cup Malibu rum. Combine sugar and spring water in a saucepan and bring to a boil, stirring constantly. Then let it cook without stirring until it becomes a thin, clear syrup. Pack slices of pineapple into warm, sterilized jars. Stir Malibu rum into sugar syrup and pour over pineapple slices. Seal, cool to room temperature then store in the refrigerator. This recipe makes no mention of allowing this to sit for an elongated period of time. If your having quite a few guests, I would use large mason jars, rather that individual small ones, unless you like that as a serving or gift giving idea. At this time of year it’s not hard to find the cases of mason jars in assorted sizes.
Hazelnut liqueur: Hazelnuts are not only good when eaten or used in cooking, but they are also fabulous in liqueur form. This can also be used to drizzle over ice-cream or custard puddings. A drop or two in your morning cup of coffe can add a nice extra “oomph”!. To make 1 pint of hazelnut liqueur gather, 6 oz. hazelnuts, 1 vanilla bean (1 inch long), 1tsp. allspice, 1 1/2 cups vodka, 1/3 c sugar syrup. Combine vodka, vanilla bean, and allspice in a jar. Finely chop the hazelnuts to release the flavor, add them to the jar and cap tightly. Let the contents age for 2 weeks, shaking the jar once a day. After the 2 weeks, have a taste to determine if a stronger flavor is desired. If so, add more hazelnuts to the jar and re-steep for anothe 10 days. Strain and filter the mixture. When it is clear, add sugar syrup and stir well. Pour liqueur into a dark bottle and let it sit for another 3 weeks before serving.
Blueberry cordial: This can be made with or without alcohol, such as gin or vodka. If making it non-alcoholic, substitute spring water for the cups of alcohol in the recipe. This recipe makes about 1 quart of blueberry cordial. 4 cups blueberries, 3 cups vodka or gin, 1 cup spring water, 8 whole cloves, 1/2 tsp coriander seeds, 2 cups sugar
Wash and drain blueberries before crushing them in a bowl or blender. When done scrape into a clean wide-mouth 2 quart jar. Pour in the spring water. If using alcohol pour it in also. Add cloves and coriander, then stir the jar’s contents. Cover the jar and let it stand in a cool dark place, shake the jar once a day. The contents will gradually turn a deep bluish-black color. After 10 days strain through a paper coffee filter into a large jug. Add sugar to the jug and stir with a long spoon until dissolved. Pour the cordial into a bottle and seal. Store the bottle in a cool dark place for 5 weeksbefore using. Once opened for consumption, store the bottle in the refrigerator.
Vanilla cordial: This recipe can also be made with or without alcohol. Make sure the vanilla beans you use for this are fresh, soft and fragrant. If making this without alcohol use four cups of spring water rather than the vodka. 5 vanilla beans (5or 6 inches long) 4 cups vodka or spring water, 1 cup granulated sugar, 1/2 cup spring water, 1 vanilla bean left whole and intact. Cut the vanilla beans into 5 pieces. Using a sharp knife, split each piece lengthwise. Insert the split beans into a clean bottle, add the 4 cups of vodka or spring water, seal the bottle and shake it firmly. Place the bottle in a cool, dark place for three weeks before removing the seal for a sip. If the taste is to your liking, filter the cordial into a dry, clean bottle and discard the vanilla pieces. Combine sugar with half a cup of water in a saucepan and bring to a boil for 2 or 3 minutes. Let the saucepan cool completely before pouring liquid into the bottle containing the vanilla. Put 1 whole vanilla bean into the bottle. Seal tightly and shake well. Allow it to age another 5 weeks before using or diluting.