#Liqueur Recipe

[askwhatsforlunch]

Elderflower Liqueur

Elders are generous trees. Come Springtime, their fragrantly scented flowers bloom in that lovely creamy hue, and allows one to make a delicate and delicious Cordial, synonymous with Summer refreshments. Their boiled Leaves deter voles from your kg. And in early September, their ripe berries make a finger-licking good jam! (My grandad used to make them every year and he gave us plenty of jars which made our morning toasts all the more delicious; I have yet to try his recipe as the window to collect the berries seems an even narrower one than for the flowers!) But as it is now the last possible time to pick fresh flowers in their prime, I'll do just that, and make Elderflower Liqueur, to brighten up my Summer cocktails! Happy Friday!F

Ingredients (makes about 1 3/4 litre/1 3/4 quart):

about 15 freshly Foraged Elder flowers (you should use them within two hours of picking them) 

1 large (unwaxed) lemon

1 litre/4 cups vodka ( at least 40%)

1/2 cup Elderflower Sugar 

3/4 water

Proceeding with one Elderflower head at a time, shake it to make sure there are no insects on it. (Do not rinse them, as it will weaken their fragrance). Then pick the flowers off the larger green stems --too much of them can be toxic and upset stomachs-- and place into a 1-litre/1-quart sterelised glass jar. Do that with all the Elderflower heads.

With a vegetable peeler, peel the zest of the lemon into large strips. Place lemon zest strips onto the Elder flowers; this shall help keep them submerged.

Then, gently pour the vodka over the Elder flowers and lemon zest strips, making sure the flowers are covered by the vodka and that it comes to the top of the jar.

Close the jar tightly, and keep in a draught-free spot, away from direct sunlight for a week to ten days, to steep and infuse.

After that time, thoroughly strain Elderflower vodka into a medium bowl through a fine mesh sieve, pressing the flowers gently to collect all the liquid.

In a small saucepan, combine Elderflower Sugar and water, and heat over a medium flame, stirring until the Sugar has completely dissolved. Then, increase heat to high, and allow to boil rapidly for a few minutes until mixture thickens slightly and becomes syrup-y. Remove from the heat and let cool completely.

Once cooled, strain Elderflower Sugar syrup through a fine mesh sieve into Elderflower vodka. Give a good stir to mix, and you have your Elderflower Liqueur!

Pour into sterelised glass bottles, and close tightly.

Drink Elderflower Liqueur chilled in small glasses as a digestive, or mix into cocktails, or use in cakes or desserts!

[skyefully]

Blackberry Liqueur In contrast to other fruit liqueurs that require weeks to ripen, this spiced homemade blackberry liqueur, also known as creme de mure, is ready in 20 minutes.

[servantmichael]

Allie's Espresso Kahlua Liqueur Homemade coffee-liqueur made with espresso is a perfect drink for the holiday season. Make a month in advance for best results! 2 cups dark rum, 2 cups dark brown sugar, 2 cups hot brewed espresso, 1 vanilla bean

[nikopoisson]

Allie's Espresso Kahlua Liqueur Homemade coffee-liqueur made with espresso is a perfect drink for the holiday season. Make a month in advance for best results!

[fullcravings]

White Forest Cake

[daily-deliciousness]

Spiked peppermint mocha mousse

[acocktailmoment]

Revolver !

Ingredients:

2 oz. bourbon

0.5 oz. coffee liqueur

2 dashes orange bitters

Method:

Add all ingredients to a rocks glass over a large piece of ice and stir. Garnish with a flamed orange peel or a regular orange peel.

Courtesy: Jon Santer

Photo : Ambitious Creative Co./Rick Barrett.

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[sew-much-to-do]

DIY Lunar New Year’s Lychee Punch

During Lunar New Year, lychees symbolize the promise of close family ties for bartender-mixologist William Tsui. And what better way to bring everyone together than with a festive punch? Here lychee combines with elderflower liqueur and citrus for a low-effort, high-reward big-batch cocktail.

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[foodieproject]

This Cran-Apple Sangria is a festive twist on the classic Spanish drink. With fresh cranberries, juicy apples, and warm cinnamon infused in red wine and brandy, it's the perfect beverage to celebrate the fall season. Get the Recipe Here!

[periodically80s]

[jennifermeyering]

This Beer Margarita offers the best of both worlds. The zesty tang of lime, the subtle sweetness from agave, and the deep, spirited note of tequila combine seamlessly with the effervescence of light beer. Get the Recipe Here!

[askwhatsforlunch]

Apricot Liqueur

Another way to capture the height of Summer in a bottle is to make this beautifully fragrant, bright orange Apricot Liqueur. Whether you sip it pure or mix it into cocktails, this is as close as liquid sunshine as it can get! And if you mix it with a little Lavender Liqueur, you can almost hear the cicadas and you are in Provence! Cheers! 

Ingredients (makes about 445 millilitres/15 fluid ounces):

half a dozen large, very ripe apricots

375 millilitres/1 1/2 cup neutral alcohol, like vodka (at least 40%)

1/3 cup caster sugar

2/3 cup water

Thoroughly rinse apricots, and pat them dry.

Halve and pit apricots and place apricot halves in a sterelised jar.

Cover with vodka, and close the jar tightly. Give a good shake, and place the jar on a shelf, in a draught-free place, away from direct sunlight.

Let sit for a fortnight, shaking the jar once a day every day.

After two weeks, strain apricot-flavoured alcohol into a bowl, through a fine mesh sieve. (You can use the soaked apricots to make an!)

Meanwhile, in a small saucepan, combine caster sugar and water. Heat over a medium flame, stirring occasionally until sugar is completely dissolved.

Once it is, increase heat to high, and boil rapidly for a few minutes until syrup just thickens. Remove from the heat and allow to cool completely.

Once cooled, stir sugar syrup into strained apricot alcohol, until completely blended.

Pour Apricot Liqueur into a sterelised glass bottle and close tightly.

You can drink Apricot Liqueur pure and chilled, as a digestive, topped with chilled Champagne or mixed into cocktails...

[all-purpose-dish-soap]

WEIRD ASK WEDNESDAYS™

I'm back with another question. I hope you doing well.

In your opinion what kind of cake is the best kind of cake? And why? You can show pictures for reference if you want.

-xoxo

this one specific cake a friend gifted me several birthdays ago. it had this fluffy, spongy, angelfoodesque body, but with mini chocolate chips baked in. i do not know how she did it and have not had one before or since.

also--any bundt cake with a boozy glaze. chocolate kahlua cake. glazed double rum cake. amaretto almond cake. god damn, when the sugared-up liquor soaks into the cake and makes this dense, frosty shell on the outside… glazed cakes are the fucking bomb dude.

[eggtrolls]

Everyone in this research unit desires me carnally

[centaurs-arejerks]

for my birthday i got this book of cocktail recipes themed around batman

a lot of the recipes look super fun! like this one for talia

but i tried this flying grayson's themed cocktail and i just have to say.... i'm so sorry dick, they did you dirty. this was disgusting. you deserve better than something that tasted like a lemon spent too long in a bowl full of rum

[daily-deliciousness]

Tiramisu