Kahlua Liqueur

Ingredients
2 c. water
1 1/2 c. granulated sugar
1 1/2 c. packed brown sugar
1/3 c. instant coffee crystals
1 fifth “good brand” vodka
2 tsp. Vanilla
Preparation:
In a saucepan, combine water and sugar. Simmer gently, uncovered, for 10 minutes. Remove from heat. Stir in coffee crystals; cool. Pour mixture into 2 quart screw top glass jars. Stir in vodka and vanilla; cover with lid. Let stand at room temperature for 2 weeks. Makes 5 1/2 cups of excellent Kahlua.

Anise Liqueur

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
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.

Sorrell Liqueur

Ingredients
1 lb. sorrel
2 lb. sugar
4 grains clove
1 or 2 sticks cinnamon
3 pt. Water
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

Rhubarb Liqueur

Ingredients
4 c. fresh rhubarb
3 c. granulated sugar
3 c. vodka
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.

Pina Colada Liqueur

Ingredients
1 1/2 c. granulated sugar
1 1/2 c. water
2 c. flaked coconut
1 vanilla bean, split
24 chunks (approximately 1 1/4 c.) fresh-cooked or canned unsweetened pineapple, drained
3 c. light rum
Preparation:
Bring water and sugar to a boil. Reduce heat to low, add coconut and vanilla bean. Simmer 5 minutes, uncovered, stirring frequently. Remove from heat; add pineapple. Cool to lukewarm. Add rum. Place in aging container (preferably glass with a tight-fitting lid). Let stand for one month, shaking once a week. Pour through a fine wire mesh strainer into a large bowl. Press coconut and pineapple with a potato masher or the back of a wooden spoon to obtain all the juice. Discard fruit. Strain liqueur through fine cloth or paper coffee filters several times until desired clarity is reached. Bottle and age an additional 1 to 2 months. If there is sediment at the bottom of the bottle, a final straining or siphoning may be needed at this time. If you prefer, the bottom cloudy layer may be saved for cooking.

Cranberry Orange Liqueur

Ingredients
2 1/2 c. cranberries, coarsely chopped
Grated peel from an orange
1 (750 mL) bottle vodka
1 1/3 c. granulated sugar
3/4 c. water
Preparation:
Preparation time: 20 minutes. Steeping time: 3-4 weeks. Combine cranberries, orange peel (use only orange part, no white) and vodka in a 4-cup glass container. Cover and let steep at room temperature 3-4 weeks. Strain into a clean container, then discard fruit. Combine sugar and water in a medium-sized saucepan. Bring to a boil, boil 1 minute; cool. Stir sugar syrup into liqueur. Taste and make more syrup if a sweeter liqueur is preferred. Makes 4 1/4 cups.

Kahluaa Coffee Liqueur

Ingredients
4 c. sugar
1 fifth 100 proof vodka
3/4 c. instant coffee
1 vanilla bean
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

Ingredients
1 1/2 c. water
1 3/4 c. sugar
1 pt. 100-proof vodka
24 drops peppermint oil
Green food coloring
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.