Rhubarb Liqueur

[expand title=’Ingredients’]4 c. fresh rhubarb
3 c. granulated sugar
3 c. vodka[/expand]

Preparation:
Wash and trim rhubarb. Slice about 1/4 inch thick by hand or in food processor. Place rhubarb in an aging container (preferably glass with a tight-fitting lid). Add sugar and stir. Pour vodka over mixture and stir again. Cap or cover and let sit at room temperature for 2 to 4 weeks. The color will change to a rosy glow (so will your cheeks after sipping the final product!) Stir occasionally. After initial aging, strain liqueur through metal colander placed over a large bowl. Press juice out of rhubarb with a spoon. (Save fruit and use in a cake or over ice cream.) Strain again through cloth until liquid is clear. Re-bottle as desired, cap and age at least one additional month before serving.

Sorrell Liqueur

[expand title=’Ingredients’]1 lb. sorrel
2 lb. sugar
4 grains clove
1 or 2 sticks cinnamon
3 pt. Water[/expand]

Preparation:
Wash and clean sorrel removing seeds. Place ingredients in saucepan and bring to a boil for about 1/2 hour. Add 3 to 4 oz. rum. Serve with crushed ice

Anise Liqueur

[expand title=’Ingredients’]1 lemon
3 c. granulated sugar
2 c. water
1 1/3 c. vodka
1 1/4 c. basic sugar syrup, (No. 1,2,3)
2 tsp. vanilla
1 tsp. anise extract
Yellow food coloring[/expand]

Preparation:
Pare very finely the bright-colored rind from the lemon (no white). Blot peel on paper toweling to remove any excess oil. Combine sugar, water and peel in a large saucepan, heat to boiling, stirring often. Lower heat, simmer for 5 minutes. Strain syrup into a glass container. Cool to room temperature before preparing liqueurs. Combine vodka, sugar, syrup, vanilla and anise extract in a 4 cup screw-top jar. Stir in just enough yellow food coloring to tint liquid a pale yellow. Close jar. Store in a cool, dark place for at least 1 week to age. Yield: about 1 1/4 pints.

Kahluaa Coffee Liqueur

[expand title=’Ingredients’]4 c. sugar
1 fifth 100 proof vodka
3/4 c. instant coffee
1 vanilla bean[/expand]

Preparation:
Heat 3 cups water to boiling. Add 4 cups sugar. Let dissolve and cool. Meanwhile dissolve 3/4 cup coffee into 1 cup boiling water. When all cooled, place in gallon jug. Add the vodka and vanilla bean (cut diagonally). Let set 2 weeks minimum. Stir occasionally.

Mint Liqueur

[expand title=’Ingredients’]1 1/2 c. water
1 3/4 c. sugar
1 pt. 100-proof vodka
24 drops peppermint oil
Green food coloring[/expand]

Preparation:
Mix water and sugar, stirring over medium heat until dissolved. Cool. Stir in vodka, peppermint oil and green coloring to achieve desired shade. Seal in container and allow to age 30 days. Makes 1 quart.

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