#Cacao Gin Recipe

[literaryvein-reblogs]

Writing Notes: Liqueurs

Liqueurs

Also known as cordials.

Distilled spirits that feature flavorings such as fruits, herbs, and spices.

Heavy, sweet, and complexly flavored drinks.

These sweet alcoholic beverages are used to make cocktails, or can be served alone as aperitifs or digestifs.

Making Liqueurs

Involves adding fruits, sugar, cream, spices, herbs, nuts, and flavorings to a liquor base at a distillery.

The sweetness of liqueurs is their most common feature.

Although, they can range widely in sugar content.

Popular types of liqueurs: orange liqueurs, herbal liqueurs, and coffee liqueurs.

Liqueur vs. Liquor

Both are drinks with high alcohol content and similar-sounding names.

However, there are essential differences between these two categories:

Fermentation: Liquor—also known as hard alcohol, spirits, or distilled spirits—is a category of alcoholic beverages that ferment and undergo distillation. In the distillation process, heat and condensation increase the alcohol content, and a significant portion of the water boils off, concentrating the alcohol and particular compounds. Liquors usually starting with a grain base (distillers occasionally use fruits). The six main categories are whiskey, brandy, rum, vodka, gin, and tequila.

Flavorings: Most liqueurs begin with liquor as a base; then, distillers add herbs, spices, and other flavorings. Bartenders can serve liqueurs as-is or add them in small amounts to a liquor base to form mixed drinks.

Sugar: The main difference between liquor and liqueur is sweetness. Liqueurs are intensely flavored with the most predominant note usually being sweetness. Flavoring herbs and oils and added sugar provide flavor and texture.

Alcohol content: Both liqueurs and liquors have a range of alcohol content. Most liquor is in the 40 to 55 percent range of Alcohol by Volume (ABV), or 80 to 110 proof. Liqueurs typically contain more ingredients, so the alcohol content is generally lower, from 15 to 30 percent ABV or 30 to 60 proof.

15 Popular Types of Liqueurs

There is a wide range of liqueurs, from cream-based cordials to proprietary recipes.

Amaretto: An Italian liqueur made from apricot kernels, which give the liquor a distinctly bitter almond flavor. Its name comes from amaro, the Italian word for “bitter.” Sweeter notes of brown sugar temper the bitterness of the apricot pits. It contains 21 to 28% ABV and can be sipped alone or added to cocktails.

Amaro: A broad category of regional Italian bitters. Made from either a neutral spirit or brandy, this bitter liqueur is a staple in the Italian lifestyle. A curated blend of botanical ingredients—typically an inherited recipe that includes herbs, spices, and flowers, as well as barks and roots like gentian root, cinchona, and wormwood—gives each variety of amaro its unique flavor. Campari, Cynar, Fernet Branca, and Aperol are popular amaro liqueur brands.

Anise liqueurs: Anice, the primary flavoring agent in black licorice, is a popular ingredient in alcoholic drinks in many countries and cultures: Ouzo in Greece, Sambuca and Galliano in Italy, Pernod Absinthe in France, and Raki in Turkey, among others.

Chambord: A popular brand of raspberry-flavored liqueur. The ingredients are red and black raspberries, honey, vanilla, and cognac. Chambord is great for making Raspberry Mojitos and Raspberry Margaritas.

Cream liqueurs: Thick, sweet liqueurs made with the addition of milk or a milk substitute, along with sweetener, to provide a creamy sweetness to the drink. Baileys Irish Cream liqueur and Amarula are two examples of cream liqueurs.

Creme liqueurs: Creme liqueurs are thick, sweet, syrup-like beverages. Unlike cream liqueurs, creme liqueurs do not contain dairy. Instead, added sugar provides a thick consistency. Crème de cassis (made from blackcurrants), crème de cacao, (a chocolate liqueur) and crème de menthe are different flavors of this category.

Coffee liqueurs: These liqueurs contain caffeine, and the predominant flavor is coffee. Coffee liqueurs, such as Kahlúa from Mexico or Irish Sheridan, are generally served with cream and sugar.

Elderflower liqueurs: These herbal liqueurs provide a light, floral note to cocktail recipes. St. Germain is a popular brand of elderflower liqueur.

Limoncello: A liqueur flavored with lemon peel. Limoncello is strong, sweet, and bright yellow.

Medicinal: Some liqueurs, such as Chartreuse and Benedictine, were initially used for medicinal purposes. These liqueurs tend to be floral and highly complex, with an ingredient list that remains secretive.

Orange liqueurs: These liqueurs feature predominant orange flavors, and are broadly known under the labels curaçao or Triple Sec. Popular brands include Cointreau and Grand Marnier.

Schnapps: Some varieties of schnapps do not classify as liqueurs, but those with added sweetness and flavoring agents, such as peach schnapps and peppermint schnapps, are liqueurs.

Drambuie: This Scottish liqueur has a base spirit of Scotch whiskey and a proprietary blend of herbs and spices.

Frangelico: Italian liqueur flavored with roasted hazelnuts; comes in a uniquely shaped bottle, modeled after a Christian monk, complete with a rope belt.

Strega: Italian herbal liqueur that gets its name from the Italian word for witch. The distinctive yellow color comes from saffron, imparting flavor to the liqueur.

Source ⚜ More: Writing Notes & References ⚜ Cocktails ⚜ Food History Wine-tasting ⚜ Drunkenness ⚜ Drinking ⚜ Literary & Hollywood Cocktails

[icksludge]

Tequila Sunset

-Recipe:

(Servings size - 3)

1 tsp London Dry Gin

1 tsp Bacardi Gold

1 tsp Bacardi Superior

1 tsp Tsantali Ouzo

1 tsp Don Puerto Rico Rum

1 tsp Skyy Citrus Infused Vodka

1 tsp Romano Sambuca Classico

1 tsp Arrow Creme De Cacao

1 tsp Triple Sec (Orange)

1 tsp Blue Curacao

1 tsp Peach Schnapps

1 tsp Absolut Kurant

1 tsp St. Elder Elderflower Liqueur

1 tsp Campari Bitter

1 tsp 99 Whipped (Whipped Cream Liqueur)

1 tsp Tito's Vodka

1 tsp Vermouth

1 TBSP Grenadine

1 TBSP Zapopan Tequila Blanco

1 TBSP Blue Agave Gold Tequila

1 TBSP Kirkland Silver Tequila

1 Shot of Malibu

4oz. Coca Cola

-Directions:

1. First, get a 12oz glass. You can get a larger glass, or even a mug, but thats around the size of the drink.

2. Measure all of your alcohol into the cup, if you don't feel like measuring, you can eyeball it, the first 17 alcohols + the grenadine will add up to about 3.5oz to 4.0oz. If you pour more than that, I'd recommend you balance the ratio between these and the Coke. But if you like a more alcohol-heavy drink, don't even bother!

3. Pour the Grenadine, Coke, and the rum.

4. Add some ice. Ideally, you'll have a large square ice cube because it doesn't melt as fast, but if not, just throw a handful of ice in.

5. Enjoy!

-Notes:

If you only have one type of tequila, you can just add the equivalent amount of one type.

I wouldn't recommend skimping on the variety - the full mixture has an indescribably unique flavor.

Recommended to drink this with cheap cigarettes and years of regret.

For optimal experience, drink through a bendy straw, silly straw, or a broken pen.

[legon751]

working on a recipe. i need to dial back a few things, maybe drop a couple entirely or swap them for less intense versions

a bit less absinthe, swap the ground spices for angostura or just reduce them (or grind them fresh so theyre less fine and easier to strain the grit off). that might be enough to let me dial back the earl grey gin a touch. i think the vanilla wasnt necessary the creme de cacao is vanilla-y enough

rn the main flavors are earl grey, chocolate orange, and christmas spice

i need a name for it too

overall pretty good tho just needs refinement. working name is christmas on the enterprise

[rabbitcruiser]

National Vanilla Ice Cream Day

Classic, creamy, and ever so delicious… who doesn’t love vanilla ice cream? You can have it with chocolate cake, apple crumble, sprinkles, strawberry sauce… the list goes on! Of course, it’s just as delightful on its own. A dessert as scrumptious and versatile as this deserves to be celebrated, and Vanilla Ice Cream Day gives you the perfect excuse to do so! Vanilla Ice Cream Day gives you the perfect excuse to indulge in this sweet treat and to experiment with different ways of enjoying it.Like most ice cream flavors, vanilla ice cream was created originally by cooling a mixture of vanilla, sugar, and cream above a container of salt and ice. The sort of vanilla that is used to flavor ice cream varies based on located. In Ireland, more of anise-like flavor is chosen. In North America, a smoky flavor is more desirable. History Of Vanilla Ice CreamSo, who do we have to praise for this tasty and incredible creation? Well, you need to start by understanding the origins of both vanilla and ice cream first! Ice cream can be traced back to the 14th century. There is evidence that ice cream was served during the Yuan period in the Mogul Court.

The idea of using a mix of salt and ice for the refrigerating effect, though, began in Asia. The method then spread when the Moors and Arabs traveled to Spain, between 711 and 1492. The Italians became involved in making ice cream once this method had spread to Europe. By the early 18th century, there were recipes for ice cream in France as well. The French added egg yolks or egg to the recipe to create a richer and smoother food.

Vanilla was first used amongst people from Mexico. By the 1500s, Spanish conquistadors, who were exploring present-day Mexico, had come across Meso-American individuals who were consuming vanilla in their foods and drinks. Because of this, the conquistadors brought vanilla back to Spain.

In Spain, they started using vanilla to flavor a chocolate drink that consisted of honey, water, corn, vanilla, and cacao beans. The drink eventually spread to England and France, and then the rest of Europe by the early 1600s. In 1602, the apothecary of Queen Elizabeth I, Hugh Morgan, suggested that vanilla should be used separately from cocoa.

When this happened, the French really started to use vanilla in drinks and foods without cacao, and they started to flavor ice cream with it. When Thomas Jefferson discovered vanilla ice cream in France, he brought the recipe back to the United States with him, where the natural color of the ice cream was brown.

How To Celebrate Ice Cream Day

Of course, the best way to observe Vanilla Ice Cream Day is to have a go at creating your own vanilla ice cream.

Other Ways To Observe Vanilla Ice Cream Day

Make your own ice cream sundae creation! There are so many different ways you can use vanilla ice cream. Why not grab a mason jar and create your own ice cream sundae creation? The toppings that go with vanilla ice cream are never-ending. You can add in broken up cookie pieces. Or, what about drizzling in toppings, like toffee, dark chocolate, or melted caramel? You can also mix in pieces of your favorite candy bars. Or, if you really want to switch things up, why not try unexpected flavors, like maple syrup and chilli chocolate?

Get your friends and loved ones around to try the vanilla ice cream that you have created. They will definitely be impressed to learn that you have created your own vanilla ice cream from scratch! You can serve it with a homemade dessert or you can get everyone else in on the fun of creating their own sundaes.

Create your own vanilla ice cream cocktail – There are so many amazing cocktail recipes that involve vanilla ice cream. Why not make your own boozy ice cream cocktail in order to mark the occasion? One of our favorites is the Blackberry gin Fizz Float. Combine blackberry puree, vanilla ice cream, gin, ginger ale, fresh mint, and lime juice! This is a refreshing and luxurious cocktail, and you will be wondering why you have never had it before!

Source

[cybergirl2006]

TRANSCRIPT OF ALL RECIPES BELOW:

PLANTER'S PUNCH

1 oz. lemon or lime juice

1 teasp. sugar

1 jigger Jamaica rum

Shake well with fine ice and pour unstrained into 10-oz. glass. Decorate with slice of orange, lemon, cherry and sprig fresh mint.

GIN RICKEY

Juice and rind of lime

Cube of ice

1 jigger of gin

Fill with club soda.

SLOE GIN FIZZ

1 oz. lemon juice

1 teasp. sugar

1 jigger sloe gin.

Shake well with cracked ice and strain into highball glass. Fill with ice-cold soda.

TOM AND JERRY

1 whole egg

1 teasp. sugar

1 pinch salt.

Mix by hand or electric mixer. Add 1 jigger of rum.

Pour mixture into glass mug. Add boiling water slowly while stirring to prevent egg from curdling. Sprinkle nutmeg on top.

HOT TODDY

In glass mug place the following:

1 lump sugar

1 stick cinnamon

3 cloves stuck into slice of lemon

1 jigger of rum, whisky or brandy.

Leave silver spoon in glass to prevent heat from cracking it. Add boiling water.

SIDE CAR

½ oz. lemon juice

¾ oz. brandy

¾ oz. Cointreau or triple sec

Shake well with cracked ice and strain into cocktail glass.

SHERRY FLIP

1 whole egg

1 teasp. sugar

1 jigger sherry

Shake well with cracked ice and strain into Delmonico glass. Sprinkle nutmeg on top. Brandy or port may be used instead of sherry.

EGGNOG

1 whole egg

1 teasp. sugar

5 oz. milk

1 jigger liquor (brandy, whisky, rum or sherry mostly used)

Shake with cracked ice and strain. Sprinkle grated nutmeg on top.

FROZEN DAIQUIRI

½ oz. lemon or lime juice

½ teasp. sugar

dash maraschino liqueur

1¼ oz. white rum

Mix with fine cracked ice on electric mixer or shake well by hand. Pour unstrained into champagne "saucer." Top with a cherry.

WARD 8

1¼ oz. lemon juice

1 teasp. sugar

1 jigger rye

1 dash grenadine

Shake well with cracked ice and pour unstrained into 10-oz. glass. Decorate with slice of orange, lemon and a cherry. Top off with claret wine.

TOM COLLINS

Dissolve 1 teasp. sugar in juice of 1 lemon, add cube ice, 1 jigger gin. Fill with soda while stirring.

RUM COLLINS: Rum instead of gin.

JOHN COLLINS: Rye or bourbon instead of gin.

ZOMBIE

1 oz. lemon juice

1 oz. lime juice

1 oz. Chinn no. 1 Boy Zombie Mixer

1 oz. pineapple juice (unsweetened)

Dash bitters

1¼ oz. heavy bodied rum

1¼ oz. gold rum

1¼ oz. white rum

Shake with cracked ice and pour unstrained into Tom Collins glass. Decorate with fruit and mint.

PINK LADY

½ oz. lemon juice

½ oz. grenadine

1 ¼ oz. gin

¾ oz. heavy cream

Shake with cracked ice and strain.

STINGER

¾ oz. white creme de menthe

1 oz. brandy

Shake well with cracked ice and strain into cocktail glass.

CHAMPAGNE COCKTAIL

Place 1 lump of sugar in a champagne "saucer" and saturate with bitters.

Fill with ICED champagne.

Top off with a twist of lemon peel.

MARTINI

⅓ dry vermouth

⅔ gin

Stir with cracked ice and strain. Serve with olive or pearl onion.

SWEET MARTINI: Sweet instead of dry vermouth, cherry instead of olive.

BACARDI

½ oz. lemon or lime juice

½ teasp sugar or a few dashes of grenadine

1 jigger of Bacardi rum

Shake with cracked ice and strain.

ALEXANDER

¾ oz. creme de cacao

1 oz. gin or brandy

¾ oz. heavy cream

Shake with cracked ice and strain.

vintage cocktails from a 1946 Esquire magazine article, "This Is the Way to Make Your Favorite Drinks"

[queen-selkie]

This taste like tootsie rolls lol. The botanicals in the gin with the cream de cacao and half n half are interesting... included recipe if you wanna try it for yourselves.

[acocktailmoment]

Lost & Flightless !

30 mL Banks & Solander Signature Gin

10 mL Lillet Blanc

20 mL White Creme de Cacao

1/2 Kiwi Fruit

2 Barspoons Marmalade

30 mL Lemon Juice

Kiwi Slice to Garnish

Courtesy: Banks & Solander

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[exquisitesip]

New Post has been published on http://www.buildthebottle.com/2020/03/09/cocoa-liqueur-recipe/

Cocoa Gin Liqueur Recipe D.I.Y.

Cocoa Gin Liqueur Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Cocoa Gin Liqueur Recipe? You now have no reason to look any further you have just found what you have been looking for! This is the most awesome tasting Cocoa Gin Liqueur Recipe in the world.

Ingredients

1.5 ounces of cocoa beans

2/3 cup of sugar (optional)

3 cups of gin

Utensils Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)

Utensils: – cheesecloth – saucepan – small funnel – glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one. 

Instructions:

Place the beans into your container and add in the gin, Close the lid and give it a good shake.

Aging, Straining, filtering, and Drinking Your Cocoa Gin Liqueur

Store in a cool dark place for 1 week.

After 1 week you can strain out the cocoa beans. Leaving them in will let them keep adding flavor and has a unique look so it is your choice.

(If you strain you can use a cheesecloth or a coffee filter)

Stir in sugar tasting to make sure that its sweetness is to your liking.

Congratulations, You Have Completed Making this Awesome Cocoa Gin Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.

Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

YelloVodka.com

Other Great Recipes for You to Check Out!

Mint Liqueur Recipe D.I.Y.

Pumpkin Liqueur Recipe D.I.Y.

Jackfruit Liqueur Recipe D.I.Y.

Cucumber Gin Liqueur Recipe

Carrot Liqueur Recipe D.I.Y.

Wall Germander Liqueur Recipe

Plum Liqueur Recipe D.I.Y.

Sour Apple Cinnamon Liqueur recipe D.I.Y.

Plum Liqueur Recipe D.I.Y.

 Sour Apple Cinnamon Liqueur recipe D.I.Y.

From Our Sister Blog Terebelo.com

Marketing With Optimism

The Marketing Of My Vodka Named Yello

Sales Pitch Listen Don’t Talk

What Is In A Handshake

Be Well Rested Before A Meeting

You Will Find Great Analysis At tastethebottle.com Of Bottles Of Alcohol

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

[esleep]

i love mixing drinks for friends. mutuals i’m making you all gin alexanders.

[cookbooksofyore]

Home made booze. We’ve got so many copies of these ones. 

[drunkdish]

Recipe: The Sunstealer

The Sunstealer is the featured cocktail of Episode 37: The Oreo Cookie Conspiracy. This cocktail was created by Henry Prendergast at Chicago bar and restaurant, Analogue.

This was a good cocktail, but not one that highlights the Crème de Cacao.

Ingredients:

2 ounces gin

3/4 ounces sweet vermouth, we used Dolan

1/4-ounce Crème de Cacao, white (I realize I took the picture with the wrong…

[jkottke]

Brandy Alexander

This is a somewhat sentimental post for me: years ago, I had dinner with Jason at a restaurant in Manhattan (I forget which one) and ordered a brandy alexander. It turned out that the bartender didn't know how to make one, so I tried my best to explain -- in the end, I wound up with a white Russian instead.

But! A brandy alexander is a dang nice drink, and everyone should know how to make one. Even the internet turns up some pretty bizarre recipes that morph into that white Russian I had back in 2016. My favorite (of the ones that I remember) was probably twenty-one years ago, when I was a college student on vacation in Paris, ordered at a piano bar where tourists and locals alike belted out American showtunes. I'll never be that young again.

But! It's Thursday and it's 5:30 on the east coast, so there's no reason (except, like me, not having creme de cacao on hand) you can't make yourself one of these so you can feel that young yourself.

This recipe largely follows the one at liquor.com, which offers a solid history for the cocktail (it used to be made with gin? okay, weird; most cocktails used to be made with brandy, not the other way around) and also feels the least objectionable:

Ingredients:

1 1/2 ounces cognac

1 ounce dark creme de cacao

1 ounce cream

Garnish: grated nutmeg

Steps:

Add cognac, dark creme de cacao and cream into a shaker with ice and shake until well-chilled.

Strain into a chilled cocktail glass or a coupe glass.

Garnish with freshly grated nutmeg.

Notes:

Cognac is brandy, but cognac is fancy brandy; other brandies can be good but cognac is pretty much always good. So why not use cognac?

I like a coupe glass; cocktail glasses look pretty but are a good way to spill your drink.

You could go equal parts cognac, creme de cacao, and cream, but why? It's better with more liquor in it.

Don't add more ice, even if you serve it in a rocks glass. Up is the way to go here.

You can get very dessert-y with brandy alexanders (whipped cream, ice cream, shaved chocolate, etc.), but at heart the thing is a cocktail, so treat it like a cocktail.

Postscript:

"Brandy Alexander" is a fun song by Feist. It also (somewhat on the sly) references a famous 1974 incident where John Lennon, drunk on the cocktail with Harry Nilsson, got thrown out of the Troubadour during Lennon's "lost weekend" in Los Angeles. You don't have to like any of the music to like the drink, or vice versa.

[rabbitcruiser]

National Liqueur Day

Today we celebrate and imbibe liqueur, a distilled alcoholic beverage that is sweetened or blended with herbs, spices, flowers, nuts, cream, or fruits. The alcohol content of liqueur generally ranges from between 24 percent and 60 percent (48-120 U.S. proof) and is usually lower than that of liquor (spirits). Usually, the base spirit used to make liqueur is brandy. Liqueurs are not aged for very long, although their base spirit may be. But, there may be a resting stage to allow the flavors to blend together properly. In the United States, liqueurs are sometimes called cordials or schnapps. Technically, in the United States, the name schnapps only applies to brandies distilled from fermented fruits. Usually syrupy and sweet, liqueurs are used to make after-dinner drinks or are mixed with coffee. They may be drunk straight, poured over ice, or mixed. They are also commonly used to flavor desserts.

By 400 BC, fortified spirits were being made by the distillation of wine by the Egyptians and Greeks, who sweetened them with cinnamon and honey. These spirits were similar to today's liqueur and used ingredients that now are used to make mead. During the thirteenth century, European monks and alchemists improved upon the distillation process and created what we now would recognize as a liqueur. At the time it was mainly used for medical purposes. Today there are both generic liqueurs and proprietary liqueurs—those made by individual producers, often with a secret formula, with registered brand names. The following are some of the most common:

Generic:

Advocaat: cream liqueur.

Amaretto: almond flavor.

Apricot.

Crème d'ananas: flavored with pineapple.

Crème de cacao: flavored with cocoa and vanilla beans.

Crème de framboises: made with raspberries.

Crème de menthe: flavored with mint.

Crème de noyaux: almond-flavored; made with fruit pits; similar to amaretto.

Crème de violette: also known as parfait amour; contains oils from both violets and vanilla beans.

Kümmel: flavored with caraway seed.

Limoncello (Italy): lemon-flavored.

Sloe gin: flavored from the fruit of the blackthorn bush.

Triple sec: orange-flavored; colorless Curaçao.

Proprietary:

Baileys Irish Cream (Ireland): Irish whiskey and cream.

Bénédictine (France): first made in 1510; closely-guarded formula.

Campari (Italy): herbs and fruit.

Chartreuse (France): formula was developed in 1607; contains green and yellow plant liqueurs; spicy and aromatic flavors.

Cherry Heering (Denmark): cherry flavored.

Cointreau (France): proprietary blend of triple sec.

Crème Yvette (United States): violet flavor and color.

Curaçao: flavored from the dried peels of the green oranges from the island of Curaçao, located in the Caribbean Sea.

Danziger Goldwasser: spicy; contains tiny gold specks.

Drambuie (Britain/Scotland): Scotch whisky base; flavored with heather honey and herbs; made with a French formula that was brought to Scotland in 1745.

Forbidden Fruit (United States): brandy and grapefruit.

Grand Marnier (France): orange liqueur with cognac base; created in 1880; one of the most famous liqueurs of all time; Escoffier used it to make Crêpes Suzette; César Ritz was a fan of it and used it at his hotels.

Irish Mist (Ireland): made with Irish whiskey and honey; spicy.

Jägermeister (Germany).

Kahlúa (Mexico): coffee-flavored.

Liquore Galliano (Italy).

Midori (Japan): flavored with melon.

Sambuca (Italy): anise-flavored.

Strega (Italy).

Tia Maria (Jamaica): rum as base spirit; coffee-flavored.

Van der Hum (South Africa): spicy; aromatic.

How to Observe National Liqueur Day

Celebrate the day drinking liqueur. Use it to make an after-dinner drink, enjoy it straight, or pour it over ice. There are a countless amount of liqueurs and recipes that go with them that you could try. You could also use liqueurs to make a dessert. You could even use the day to learn how to make your own liqueurs. If you don't drink, you could still make or bake a dessert with liqueur for someone else, or try your hand at making homemade liqueur for a friend to try.

Source

[grandmarecipesblog]

Baklava Martini

My friend had this at a Vancouver restaurant and begged the recipe off the bartender. Its very tasty, and not as sweet as it sounds Baklava Martini Ingredients 1 fluid ounce amaretto liqueur 3 fluid ounces gin 1 fluid ounce creme de cacao 1? fluid ounces simple syrup ? teaspoon ground cinnamon How to Make Baklava Martini Combine amaretto, gin, creme de cacao, simple syrup, and cinnamon in…

[whiskeydecanter-blog]

Best Picks of Liquors for Christmas

Christmas is around the corner. Have you started making any plans for it?

Holiday gifting is filled with obstacles. You’re always confused about what to buy, whether its clothing, food or liquors. Clothes don't fit perfectly, your pick is not always meant to be someone else's choice too. But before you head for a Christmas gift, we suggest you a gift that is guaranteed not to need tailoring and is always a pleaser and impressive for the crowd.We've brought together some of the best Liquor decanters for Dgifting that will hundred percent win the heart this Christmas. So raise a glass to celebrate the Christmas with some dapper spirits.

Four Pillars Christmas Gin

This gin is distilled with the Christmas pudding made with the own recipe of the distiller’s mother. It is an Australian gin. It has the flavors of coriander, cinnamon, angelica, and star anise. It is blended with the main stock of distiller and then aged in a hint of Muscat and barrels of scotch whiskey. It costs around 55 dollars.

Wood ford Reserve Kentucky Straight Malt Whiskey

This whiskey comes from one of the most renowned distillers of Kentucky. The member of the wheat tribe, Rye is being used recently in the whiskey. It makes the whiskey nutty. It’s a malt full of flavor and a perfect pick for the seasonal sippers. It has a bourbon edge as it’s made from the 51% malt and is aged in the new oak barrels. It costs around 43 dollars.

Don Papa 10-Year-Old Rum

It is a rum from the Philippines. It is aged in the oak barrels .it has a rich velvety flavor of cacao, dry fruit, and vanilla. It is basically perfect for everything. It costs around 43.5 dollars.

Diplomatico Ambassador

It is a highly expensive but totally worth It rum. It has a rich flavor of nutmeg, raisin, and cinnamon. It is 100 percent pot distilled. First, it is aged in Pedro Ximénez sherry casks for two years and then in white oak barrels for at least twelve years for deep complex flavor. It costs around 219 dollars.

The Macallan Edition No. 4

The fourth in Macallan's Edition series, this bottle is all about bringing together the fusion of old and the new. In the case of old, the whiskey is nearly 200 years old and the new being the innovation is opened in June 2018 that is designed by the Macallan Distillery in Speyside, Scotland. It costs around 110 dollars.

Graham's 40-Year-Old Tawny Port

It is a perfect wine for dessert. It is made of dry fruits, chocolate, and toasted toffee.  It costs around 144 dollars.

[sakenoiroha]

☃️ ❄️本日のスピリッツ❄️ ✨紅櫻 9148 #0106 POWDER SNOW 50°✨ 紅櫻蒸留所が製造する｢9148｣シリーズのレシピ番号｢0106｣です。 香り付けには、ジュニパーベリーなど主要ボタニカルなどに加え、カカオニブ、オレンジ、トウモロコシ、苺、黒トリュフなどのボタニカルを使用し、リッチで少しビターな大人のチョコレートの様に仕上げ、さらに北海道の上質なミルクを入れて蒸留した、甘い香りが特徴の新しいクラフトジンです。 700ml：￥5,500(税込) 🉐お酒が1,000円割引で買える⁉️🉐 酒のいろはでは、超お得なポイントカード発行中‼️ お買い上げ2,000円で１ポイント捺印⭕️ ９ポイント貯まると1,000円割引券🎫としてご利用出来ます🈹️ ご来店お待ちしております🙇 ❄️Today's Spirits❄️ ✨Benizakura 9148 #0106 POWDER SNOW 50°✨ This is the recipe number "0106" of the 9148 series manufactured by the Red Cherry Blossom Distillery. In addition to major botanicals such as juniper berries, botanicals such as cacao nib, orange, corn, strawberry and black truffle are used to flavor the new craft gin, which is rich and slightly bitter, and distilled with Hokkaido's high-quality milk. 700ml：￥5,500(taxin) We look forward to your visit. #札幌#すすきの#札幌市北区#札幌麻生#札幌酒屋#日本酒#ビール#焼酎#ウイスキー#ブランデー#シャンパン#スパークリングワイン#ワイン#sapporo#hokkaido#sake#beer#shouchu#whisky#whiskey#brandy#champagne#wine#アマハガン#紅櫻蒸留所#ジン#スピリッツ#クラフトジン#北海道 (酒のいろは) https://www.instagram.com/sakenoiroha/p/CZJCIT1JHdC/?utm_medium=tumblr