by Pamela Roller
For a lovely homemade gift, consider giving a liqueur or cordial. Below are recipes for various liqueurs. Click here for cordial recipes.
At the end I’ve listed hints for packaging ideas.
To sterilize glass bottles, wash in warm soapy water and then dip in water mixed with a little bleach. Rinse thoroughly.
Scotch Liqueur (Make one to two weeks ahead)
2 cup sugar
1 cup water
1 tsp. anise extract
1 pt. Scotch
Heat water and syrup to boiling in medium heavy saucepan. Reduce heat and cook until mixture becomes syrupy. Remove from heat and let cool.
Pour syrup into a sterilized quart-sized bottle. Add anise and Scotch. Swirl gently and place a tight fitting lid on it. Allow mixture to age in a cool, dark place for one to two weeks. Makes 32 ounces.
Galliano Liqueur (Make two weeks ahead)
2 cup sugar 1 cup water
¼ cup anise extract
1 tsp. vanilla extract
3 drops yellow food coloring
1 fifth vodka
Heat water and syrup to boiling in medium heavy saucepan. Reduce heat and cook until mixture becomes syrupy. Remove from heat and let cool.
Pour syrup into a sterilized quart-sized bottle. Add anise extract, vanilla and food coloring. Swirl gently and then add the vodka. Allow mixture to age for two weeks. Makes 32 ounces.
Crème de Menthe (Make ten days ahead)
4 tbs. fresh mint leaves
1 fifth vodka
4 cup sugar
2 cup water
10 drops peppermint oil
2-3 drops green food coloring (optional)
Crush mint leaves in a mortar and pestle. Place in a glass jar and pour vodka over them. Cover and let sit for ten days. Strain, discard mint. Heat the water and sugar mixture on low heat in medium heavy saucepan until the sugar is dissolved. Let the mixture cool. Add syrup to the mint-flavored vodka; add peppermint oil and food coloring; stir. If liqueur is not clear, filter a second time. Keeps for one year. Makes 48 ounces.
Chocolate Liqueur (From Busy Cooks at About.com)
1 cup sugar
1 cup water
1 tsp. chocolate extract
½ tsp. vanilla extract
1 cup vodka
Combine sugar and water in medium heavy saucepan over medium high heat. Bring to a boil, stirring constantly. Lower heat and simmer five minutes. Remove from heat and let cool. Stir in chocolate extract, vanilla and vodka. Pour into a sterilized glass bottle with tight fitting lid and store in a cool, dry place. This can be used as a substitute for Crème De Cacao. Makes 1 pint.
Packaging ideas: Include liqueur glasses in the gift package.· Packaging depends on the color and type of liqueur. Carefully arrange glasses with the bottle in a basket or flat box surrounded by fresh fruit and color-coordinated tissue or other filler. Tie with ribbon. Green and gold packaging works well with Crème de Menthe, as does either silver or gold with the chocolate liqueur. Tiny flowers such as dried baby’s breath complete the ensemble.
©Pamela Roller http://www.pamelaroller.com/
