With December being a month that contains so many days of celebration it made me think of recipes for some homemade brandies and liqueurs.\u00a0 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.\u00a0 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.\u00a0 I hope you all enjoy these and wish you the most Blessed of holiday seasons!<\/p>\n
Aniseed Liqueur<\/strong>:\u00a0 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.<\/p>\n Put all ingredients in a glass jar, seal, and let the contents macerate for six weeks.\u00a0 Shake the jar at least once a week.\u00a0 After six weeks filter it through cheesecloth and seal and bottle.\u00a0 According to this recipe try 1\/4 cup at bedtime as an aphrodisiac!<\/p>\n Honeysuckle Liqueur<\/strong>:\u00a0 According to the recipe I have honeysuckle is said to produce one of the best and unusual floral liqueurs .\u00a0 Ingredients include:\u00a0 6 oz. honeysuckle flowers, 8 oz sugar, 1 cup spring water, 1 pint vodka or other spirit of personal choice.<\/p>\n Lightly bruise the honeysuckle flowers and pack into a jar.\u00a0 Gently warm the vodka or other spirit on very low heat.\u00a0 Pour the spirit into the honeysuckle jar, seal it and place it in a warm part of the house for 2 months.\u00a0 Shake the jar a few times each day.\u00a0 After 2 months, put sugar in the jug, fill it with 8 oz spring water, and dissolve sugar into syrup.\u00a0 Strain the alcohol while pressing down firmly on the flowers.\u00a0 Addd the sugar syrup to the alcohol, mix thoroughly, and pour into a decorative bottle, adding fresh honeysuckle flowers if it’s clear.\u00a0 Seal and label the bottle<\/p>\n Pineapple Malibu<\/strong>:\u00a0 Juicy pineapple slices in Malibu rum are a treat whether it’s a cold or warm climate.\u00a0 Gather the following ingredients:\u00a0 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.\u00a0 Combine sugar and spring water in a saucepan and bring to a boil, stirring constantly.\u00a0 Then let it cook without stirring until it becomes a thin, clear syrup.\u00a0 Pack slices of pineapple into warm, sterilized jars.\u00a0 Stir Malibu rum into sugar syrup and pour over pineapple slices.\u00a0 Seal, cool to room temperature then store in the refrigerator.\u00a0 This recipe makes no mention of allowing this to sit for an elongated period of time.\u00a0 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.\u00a0 At this time of year it’s not hard to find the cases of mason jars in assorted sizes.<\/p>\n Hazelnut liqueur<\/strong>:\u00a0 Hazelnuts are not only good when eaten or used in cooking, but they are also fabulous in liqueur form.\u00a0 This can also be used to drizzle over ice-cream or custard puddings.\u00a0 A drop or two in your morning cup of coffe can add a nice extra “oomph”!.\u00a0 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.\u00a0 Combine vodka, vanilla bean, and allspice in a jar.\u00a0 Finely chop the hazelnuts to release the flavor, add them to the jar and cap tightly.\u00a0 Let the contents age for 2 weeks, shaking the jar once a day.\u00a0 After the 2 weeks, have a taste to determine if a stronger flavor is desired.\u00a0 If so, add more hazelnuts to the jar and re-steep for anothe 10 days.\u00a0 Strain and filter the mixture.\u00a0 When it is clear, add sugar syrup and stir well.\u00a0 Pour liqueur into a dark bottle and let it sit for another 3 weeks before serving.<\/p>\n Blueberry cordial<\/strong>:\u00a0 This can be made with or without alcohol, such as gin or vodka.\u00a0 If making it non-alcoholic, substitute spring water for the cups of alcohol in the recipe.\u00a0 This recipe makes about 1 quart of blueberry cordial.\u00a0 4 cups blueberries, 3 cups vodka or gin, 1 cup spring water, 8 whole cloves, 1\/2 tsp coriander seeds, 2 cups sugar<\/p>\n Wash and drain blueberries before crushing them in a bowl or blender.\u00a0 When done scrape into a clean wide-mouth 2 quart jar.\u00a0 Pour in the spring water. \u00a0\u00a0If using alcohol pour it in also.\u00a0 Add cloves and coriander, then stir the jar’s contents.\u00a0 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.\u00a0 After 10 days strain through a paper coffee filter into a large jug.\u00a0 Add sugar to the jug and stir with a long spoon until dissolved.\u00a0 Pour the cordial into a bottle and seal.\u00a0 Store the bottle in a cool dark place for 5 weeksbefore using.\u00a0 Once opened for consumption, store the bottle in the refrigerator.<\/p>\n Vanilla cordial<\/strong>:\u00a0 This recipe can also be made with or without alcohol.\u00a0 Make sure the vanilla beans you use for this are fresh, soft and fragrant.\u00a0 If making this without alcohol use four cups of spring water rather than the vodka.\u00a0 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.\u00a0 Cut the vanilla beans into 5 pieces.\u00a0 Using a sharp knife, split each piece lengthwise.\u00a0 Insert the split beans into a clean bottle, add the 4 cups of vodka or spring water, seal the bottle and shake it firmly.\u00a0 Place the bottle in a cool, dark place for three weeks before removing the seal for a sip.\u00a0 If the taste is to your liking, filter the cordial into a dry, clean bottle and discard the vanilla pieces.\u00a0 Combine sugar with half a cup of water in a saucepan and bring to a boil for 2 or 3 minutes.\u00a0 Let the saucepan cool completely before pouring liquid into the bottle containing the vanilla.\u00a0 Put 1 whole vanilla bean into the bottle.\u00a0 Seal tightly and shake well.\u00a0 Allow it to age another 5 weeks before using or diluting.<\/p>\n","protected":false},"excerpt":{"rendered":" With December being a month that contains so many days of celebration it made me think of recipes for some homemade brandies and liqueurs.\u00a0 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.\u00a0 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.\u00a0 I hope you all enjoy these and wish you the most Blessed of holiday seasons! Aniseed Liqueur:\u00a0 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.\u00a0 Shake the jar at least once a week.\u00a0 After six weeks filter it through cheesecloth and seal and bottle.\u00a0 According to this recipe try 1\/4 cup at bedtime as an aphrodisiac! Honeysuckle Liqueur:\u00a0 According to the recipe I have honeysuckle is said to produce one of the best and unusual floral liqueurs .\u00a0 Ingredients include:\u00a0 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.\u00a0 Gently warm the vodka or other spirit on very low heat.\u00a0 Pour the spirit into the honeysuckle jar, seal it and place it in a warm part of the house for 2 months.\u00a0 Shake the jar a few times each day.\u00a0 After 2 months, put sugar in the jug, fill it with 8 oz spring water, and dissolve sugar into syrup.\u00a0 Strain the alcohol while pressing down firmly on the flowers.\u00a0 Addd the sugar syrup to the alcohol, mix thoroughly, and pour into a decorative bottle, adding fresh honeysuckle flowers if it’s clear.\u00a0 Seal and label the bottle Pineapple Malibu:\u00a0 Juicy pineapple slices in Malibu rum are a treat whether it’s a cold or warm climate.\u00a0 Gather the following ingredients:\u00a0 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.\u00a0 Combine sugar and spring water in a saucepan and bring to a boil, stirring constantly.\u00a0 Then let it cook without stirring until it becomes a thin, clear syrup.\u00a0 Pack slices of pineapple into warm, sterilized jars.\u00a0 Stir Malibu rum into sugar syrup and pour over pineapple slices.\u00a0 Seal, cool to room temperature then store in the refrigerator.\u00a0 This recipe makes no mention of allowing this to sit for an elongated period of time.\u00a0 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.\u00a0 At this time of year it’s not hard to find the cases of mason jars in assorted sizes. Hazelnut liqueur:\u00a0 Hazelnuts are not only good when eaten or used in cooking, but they are also fabulous in liqueur form.\u00a0 This can also be used to drizzle over ice-cream or custard puddings.\u00a0 A drop or two in your morning cup of coffe can add a nice extra “oomph”!.\u00a0 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.\u00a0 Combine vodka, vanilla bean, and allspice in a jar.\u00a0 Finely chop the hazelnuts to release the flavor, add them to the jar and cap tightly.\u00a0 Let the contents age for 2 weeks, shaking the jar once a day.\u00a0 After the 2 weeks, have a taste to determine if a stronger flavor is desired.\u00a0 If so, add more hazelnuts to the jar and re-steep for anothe 10 days.\u00a0 Strain and filter the mixture.\u00a0 When it is clear, add sugar syrup and stir well.\u00a0 Pour liqueur into a dark bottle and let it sit for another 3 weeks before serving. Blueberry cordial:\u00a0 This can be made with or without alcohol, such as gin or vodka.\u00a0 If making it non-alcoholic, substitute spring water for the cups of alcohol in the recipe.\u00a0 This recipe makes about 1 quart of blueberry cordial.\u00a0 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.\u00a0 When done scrape into a clean wide-mouth 2 quart jar.\u00a0 Pour in the spring water. \u00a0\u00a0If using alcohol pour it in also.\u00a0 Add cloves and coriander, then stir the jar’s contents.\u00a0 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.\u00a0 After 10 days strain through a paper coffee filter into a large jug.\u00a0 Add sugar to the jug and stir with a long spoon until dissolved.\u00a0 Pour the cordial into a bottle and seal.\u00a0 Store the bottle in a cool dark place for 5 weeksbefore using.\u00a0 Once opened for consumption, store the bottle in the refrigerator. Vanilla cordial:\u00a0 This recipe can also be made with or without alcohol.\u00a0 Make sure the vanilla beans you use for this are fresh, soft and fragrant.\u00a0 If making this without alcohol use four cups of spring water rather than the vodka.\u00a0 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.\u00a0 Cut the vanilla beans into 5 pieces.\u00a0 Using a sharp knife, split each piece lengthwise.\u00a0 Insert the split beans into a clean bottle, add the 4 cups of vodka or spring water, seal the bottle and shake it firmly.\u00a0 Place the bottle in a cool, dark place for three weeks before removing the seal for a sip.\u00a0 If the taste is to your liking, filter the cordial into a dry, clean bottle and discard the vanilla pieces.\u00a0 Combine sugar with half a cup of water in a saucepan and bring to a boil for 2 or 3 minutes.\u00a0 Let the saucepan cool completely before pouring liquid into the bottle containing the vanilla.\u00a0 Put 1 whole vanilla bean into the bottle.\u00a0 Seal tightly and shake well.\u00a0 Allow it to age another 5 weeks before using or diluting.<\/p>\n","protected":false},"author":111,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[],"tags":[],"class_list":["post-6184","post","type-post","status-publish","format-standard","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/6184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/users\/111"}],"replies":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/comments?post=6184"}],"version-history":[{"count":0,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/6184\/revisions"}],"wp:attachment":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/media?parent=6184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/categories?post=6184"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/tags?post=6184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}