Homemade GINGERBREAD LIQUEUR Recipe

  RECIPE FOR HOMEMADE GINGERBREAD LIQUEUR

INGREDIENTS:

1 Tbsp. Ginger Root, Sliced Thin
2 Cinnamon Sticks
3 Cloves
1 Vanilla Bean
1/2 Cup Granulated Sugar
1/2 Cup Molasses
2 Cups Vodka

TOOLS:

1 Qt. Infusion Jars with tight lids, Lg. Jar for straining (I use jumbo mayo jars), Large Metal Strainer, Coffee Filters, Decorative Bottles, Labels

DIRECTIONS:

Add all your ingredients together in the infusion jar and tighten up the lid. Shake well and put into your refrigerator. Shake every day, checking for the flavor profile each day. Distill for a minimum of 2 weeks and up to 1 month (I have heard of some people letting their liqueur perk away for a year but I never have that kind of patience).

When the liqueur has reached the flavor level you desire get out your straining tools and patiently pour it through the coffee filter lined metal strainer to remove any sediment.

You're now ready to bottle up and label your home made Gingerbread Liqueur for your own use or as a gift.

Check out some of my fun Personalizable Cocktail Themed Labels for your new booze!     Now try your new Gingerbread Liqueur out in some GINGERBREAD COCKTAILS
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Homemade CANDY CORN VODKA (Liqueur) Recipe

   Making your own Candy Corn Vodka is so easy and quick you'll wonder why you haven't tried it before!
Now, technically, because there is sugar in this that makes it a liqueur but the big brands don't seem to make a differentiation so why should I, right? Either way it makes for some fun cocktails and a great way to celebrate Fall and Halloween.

INSTRUCTIONS MEASURE & MIX IN:
For each cocktail you want to make infuse 1/2 cup of candy corn with 1/2 cup of vodka. In other words, equal parts candy to vodka. This will give you the deepest candy corn flavor in just a few hours, though if you can let it steep overnight or for several days more of the candy corn flavor comes through. (I let mine sit in on the counter top for 2 days and gave it a good hearty shake every time I walked by - tasted just like liquid candy corn!)     STRAIN:
Once your infusion has reached the peak of candy corn flavor it's simply a matter of straining it. To do this simply pass all the liquid through a metal strainer to get out the larger chunks (if there are any left which there probably won't be if you infuse the candy longer than a few hours!). Then line that strainer with coffee filters and strain the rest through in stages, changing out the coffee filter with each pass, until you have strained all the liquor.

You are now ready to bottle, label and enjoy or give as a hostess gift at that Halloween party you're going to!

I also have recipes for
INDIAN CANDY CORN VODKA
and
CANDY CORN MOONSHINE

 Here's some fun Candy Corn Cocktails you can use your Candy Corn Vodka in, simply substitute this recipe for the the base spirit called for:
SPARKLING CANDY CORN MARTINI INDIAN CANDY CORN COCKTAIL CANDY CORN CREEPTINI  CANDY CORN MARTINI   Updated 10-2017 PLEASE DRINK RESPONSIBLY  

HOMEMADE PUMPKIN LIQUEUR RECIPE

How to Make Your Own

PUMPKIN LIQUEUR
INGREDIENTS:
One 10-12 Pound Fresh Pumpkin
1 Fifth of 100 Proof Vodka
1 Cup of Sugar
2 Tbsp. Pumpkin Pie Spice
Juice of 1 Lemon
Zest of 1 Lemon

TOOLS:
Tools: baking sheets, large metal strainer and coffee filters or cheesecloth, measuring cups and spoons, citrus zester, large glass jar (infusion jar) for distillation process, second large glass jar for filtering process, decorative bottles for finished liquor, labels.

INFUSION PROCESS:  

Cut your pumpkin into chunks (about 8" or so), place these flesh side down on a baking sheet and bake at 400 for about half an hour or until the flesh is tender. The baking time will depend on the size of your pieces.
Scrape out the cooked flesh from the shells into your infusion jar.
Pour in the vodka.
Add the lemon zest, the Pumpkin Pie Spice and the sugar.
Seal your infusion jar and place in the refrigerator.
Let this distill for a minimum of one week and up to two weeks.  Shake the jar up whenever you open the fridge or at least once a day.
After the first week you can test the depth of flavor until you get the amount of pumpkin flavor you want
  
FILTERING PROCESS:
Once your distillation is complete you can set up your filtering station. I like to do a quick strain through a large sieve or metal strainer to get out the larger, chunkier elements.  This will speed up the following steps.
Place your metal strainer lined with coffee filters or the cheesecloth over your second large jar and pour your infused pumpkin liqueur into this in stages. After each stage dump out the sediment remaining.
You'll do this until all the solids are removed.

OPTIONAL:  If you want a really bright orange colored liqueur you can add a few drops of orange food coloring at this point.

BOTTLING PROCESS:
Pour your strained pumpkin liqueur into your decorative bottles, add one of my personalizable cocktail labels or my customizable Halloween Labels and you're ready to give them as gifts and enjoy in cocktails!

TIPS:
You can also use rum instead of vodka, but remember that while vodka doesn't have a very distinctive flavor, rums do and this will affect the final flavor of your end liqueur.  Try both and see how you like them.

32 ounces of canned pumpkin puree can be substituted for the fresh but you'll lose some of the great flavor you get from the freshly baked squash.      
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SPICED BANANA DAIQUIRI Cocktail Recipe

A friend gave me a bunch of fairly ripe bananas. I don't really eat ripe bananas, I like mine on the green side, but they are great for banana bread. Unfortunately I'm in the middle of getting my next cocktail book ready for the holiday season sales and I have little spare time to eat, let alone bake.
But a drink only takes a couple of minutes to make and that book deadline really makes a cocktail a necessity for my sanity during marathon book editing sessions. So, those bananas got tossed in a blender with a few other choice ingredients and in a few minutes I was ignoring my computer for a few blessed moments of serenity and delicious banana booze.
Ripe fruit is great for cocktails because it's sweeter and releases it's juicy flavor readily without the need for a lot of added sugars. Healthy, delicious and relaxing, can you ask for more?

The SPICED BANANA DAIQUIRI
INGREDIENTS: 2 Oz. Sailor Jerry's Spiced Rum 3/4 Oz. Fresh Lime Juice 1 Small, RIPE Banana, Sliced 1 Tsp. Honey 1 Cup Crushed Ice
GARNISH: Large slice of banana, 1 lime twist, Bordeaux Maraschino  cherry
TOOLS: Coupe or cocktail glass, Blender
DIRECTIONS: Chill you glass in the freezer. Add the rum, lime juice, banana, honey and ice to your blender and pulse until blended smooth. Pour into your chilled glass. Garnish and enjoy!
Updated 7-2018 PLEASE DRINK RESPONSIBLY

2015 EMMY COCKTAILS

If you're tuning in to the Emmys this Sunday, grab your cocktail shakers, ice and a chilled glass and get ready to enjoy the broadcast with drink in hand.

If you're a fan of “Downton Abbey” “Game of Thrones”, “House of Cards” or “Orange is the New Black” I've got a drink inspired by each one of these outstanding series. In the case of Game of Thrones, I have quite a few bespoke cocktail recipes. 
The perfect DOWNTOWN ABBEY COCKTAIL
GAME OF THRONES COCKTAILS
HOUSE OF CARDS BLOOD ORANGE & BLACKBERRY WHISKEY SOUR
ORANGE IS THE NEW BLACK CANTALOUPE DAIQUIRI
What better way to enjoy the Emmys than to have a cocktail inspired by your favorite show?

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LEMON COCKTAILS

LEMON & LEMON FLAVORED COCKTAILS

   Lemon is a pretty classic cocktail flavor. It's the top citrus used in sours, the most ubiquitous cocktail garnish in it's many forms and it has been adding a tart zing to alcoholic beverages since time immemorial. You cannot have a well stocked bar without fresh lemons. From simply tossing a splash of vodka into a glass of lemonade to infusing your own Lemoncello (Limoncello is trademarked) (recipe below), lemons are the hardest working citrus fruit in any bartender's handbook.   The ancient Egyptians believed that eating or drinking lemons would provide an effective protection against a variety of poisons, and today's knowledge of the health benefits of lemons confirms this.  Lemons are known to have antibacterial, antiviral, and immune-boosting powers. So adding some lemon juice, zest or even just a nice twist to a cocktail is always a good idea!   Below is a list of my cocktails that feature lemon as their main flavor. If I listed all the cocktails that used it as the sour element or cocktails that used it as a garnish alone the post would never end! Check back occasionally, I'm always adding more!  

LEMON COCKTAILS
BLUE LEMON DROP MARTINI
CHERRY LEMON DROP MARTINI CORPSE REVIVER LIVES AGAIN
DOLCE VITA MARTINIHOT, SPIKED LEMONADE
LEMONADE MARTINI
LEMON BASIL MARTINI
LEMON COSMOPOLITAN
LEMON DROP MARTINI
LEMON GRAPEFRUIT MARTINI
LEMONCELLO MARTINI
LEMON MERINGUE PIE MARTINI
LEMON CHIFFON PIE MARTINI
LEMON CHIFFON CAKE MARTINI
PINK DIVA MARTINI
POMEGRANATE LEMON DROP MARTINI
ROSEMARY LEMON DROP MARTINI
SIP OF SUNSHINE
STRAWBERRY BASIL LEMONCELLO MARTINI
THE ARMY NAVY COCKTAIL
THE AVIATION THYME FOR A LEMON CHERRY SLING
WHISKEY SOURSWHITE LADY
WHITE TRASH LEMON DROP MARTINI    Let's not forget, HOMEMADE LEMONCELLO RECIPE    Enjoy and remember, always keep fresh lemons on hand!!

Updated 8-2021 PLEASE DRINK RESPONSIBLY   

The GRASSHOPPER -A Vintage Cocktail on the Comeback

Sweet and almost movie horror green, the Grasshopper is one of the first cocktails many folks try. Why? Because it tastes like a chocolate mint. Hugely popular in the late fifties and early sixties, the Grasshopper is said to be the brainchild of Philip Guichet at his restaurant Tujague's (a landmark bar in the French Quarter of New Orleans, Louisiana), created for a cocktail  competition sometime around 1919.

A decidedly sweet dessert style drink, the Grasshopper deserves a comeback, if only for the fun of its almost neon color. Besides, there's nothing wrong with trading that after dinner mint in for a fun, vintage after dinner chocolate mint cocktail occasionally.

Tujague's still serves Grasshoppers, though now with a float of brandy on top. If you're ever in New Orleans you should stop in and order one. I went another route with a few drops of Scrappy's Chocolate Bitters to help cut through the deadly sweetness and reinforce the chocolate a bit.

The

GRASSHOPPER
INGREDIENTS: 1 Oz. Green Crème de Menthe (+ 2 Tablespoons for rimming) 1 Oz. White Crème de Cacao 1 Oz. Heavy Cream Dash of Chocolate Bitters
GARNISH: 1 Chocolate Mint Sprig, Crushed Cacao Nibs
TOOLS: Cocktail Shaker, Mini Food Processor or Blender, 2 Small Plates
DIRECTIONS: Chop the cacao nibs in the food processor or blender. Fill one plate with the 2 tablespoons of green crème de menthe and the other with the crushed cacao nibs then dip the rim of your glass into the liqueur then roll glass rim in the cacao nibs. Chill the glass in the freezer. Fill your cocktail shaker with ice, add the green crème de menthe, the white crème de cacao and the cream. Shake until chilled then strain into the chilled glass then tap on a few drops of chocolate bitters. Float the chocolate mint sprig on top and enjoy!
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:

Note: Some folks use ice cream in place of the cream, I find this puts the cocktail way over the top in sweetness and it is not what the original recipe calls for.
GET THIS RECIPE DESIGN ART on TEES &  CLOTHING, POSTERS, PARTY SUPPLIES, STICKERS & CARDS:

National Grasshopper Day is September 15th.
Updated 9-2021 PLEASE DRINK RESPONSIBLY