Ingredients 3/4 oz Rumple Minze peppermint liqueur3/4 oz Jagermeister herbal liqueur3/4 oz Goldschlager cinnamon schnapps3/4 oz Black Haus blackberry schnapps Add all ingredients to an old-fashioned glass with/without ice as desired. Stir lightly and serve.
Ingredients 3 tbsp dried and chopped angelica root1/2 cup granulated sugar1 tbsp chopped almonds1/4 cup water1 cracked allspice1 drop yellow food coloring1 inch broken cinnamon stick1 drop green food coloring3 – 6 crushed anise seeds1/8 tsp powdered coriander seeds1 tbsp fresh chopped
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Ingredients 2.3 liters honey9 liters water4 lemons30 g cloves900 g sugar1 piece scoured ginger60 g yeast1 piece bread 1. Spread the yeast on a piece of bread. 2. Boil the water, honey and sugar. Stand in an earthenware pot. Skim off any
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Ingredients 7 lemons1 liter alcohol1 liter water700 g sugar Soak skin of 7 lemons in alcohol for 2 days. Strain. Boil water and sugar and chill. Mix with alcohol. Store in the fridge.
Ingredients 4 cans Coco Lopez cream of coconut3 cans evaporated milk3 cans condensed milk1 1/2 tsp vanilla extract2 eggs1 gallon vanilla ice creampowdered cinnamon to taste1 liter white rum Combine all ingredients in a blender, and blend well. Store in glass bottles,
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Ingredients 3 large oranges3 cups vodka1 1/3 cups superfine sugar 1. Pare very thinly the bright-colored rind from the oranges (no white). Blot the peel on paper towels to remove any excess oil. Put peel in a 4 cup screw-top jar. Add
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Ingredients 14 oz sweetened condensed milk1 1/4 cups coffee liqueur1 cup whipping cream4 eggs In blender container, combine all ingredients, blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator for up to one month. Stir before using. *The
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Ingredients 1/3 cup orange zest1/2 cup granulated sugar2 cups cognac1/2 tsp grenadine syrup Place zest and sugar in a small bowl. Mash and mix together with the back of a wooden spoon or a pestle. Continue mashing until sugar is absorbed into
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(4.00 out of 5)