[expand title=’Ingredients’]4 c. sugar
1 fifth 100 proof vodka
3/4 c. instant coffee
1 vanilla bean[/expand]
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.
[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]
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.
[expand title=’Ingredients’]3 c. sugar
2 c. water
Lemon peel from 1 lemon
6 tbsp. almond extract
1 tbsp. chocolate extract
3 c. vodka
1/2 c. bourbon
2 tbsp. Vanilla[/expand]
In large pot, add sugar, water and lemon peel. Bring to a boil and simmer 20 minutes. Remove from heat; add almond, vanilla and chocolate extracts. Remove lemon peel and add vodka. Praline liqueur: Use same recipe except substitute maple flavoring for almond.
[expand title=’Ingredients’]3 c. fresh strawberries, cut into thirds
3 tbsp. powdered sugar
3 c. vodka
1 c. white granular sugar
1/2 c. water[/expand]
Hull berries. Sprinkle with powdered sugar, stir until dissolved. Add to vodka. Steep 2 weeks in glass wide mouth jars. Crush berries through strainer. Filter. Bring sugar and water to boil. Stir until sugar is dissolved and clear. Cool. Add this sugar syrup to berry mixture. Let mature 7 weeks. Filter again through coffee filter. Put into 1 quart bottle. It’s ready to drink.
[expand title=’Ingredients’]1 3/4 c. liquor (Irish whiskey, brandy, rum, Scotch, or rye whiskey)
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 c. (1/2 pt.) whipping or coffee cream
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla
1/2 tsp. almond extract[/expand]
In blender container, combine liquor, condensed milk, cream, eggs, chocolate syrup, coffee, vanilla and almond extract; blend until smooth. Serve over ice, if desired. Store tightly covered in refrigerator up to 1 month. Stir before using.