#Moonshine and Liqueur Makin'

[moonshine-and-liqueur-makin]

Authentic Jamaican Ginger Beer Recipe

Ginger beer is a favorite refreshing Jamaican beverage. I love Ginger because it not only tastes good, it’s good for your health! I like to add rum to my ginger beer, but it tastes just as good without it. I also like to make it on the sweeter side (1 1/2 cups sugar) because I serve it over ice, which dilutes the potency as it cools. However, I suggest you add 1 cup to 1 1/2 cups of sugar based on your own taste for sweetness. This ginger beer recipe is traditional in potency and sweetness. I promise you it will be a hit when you serve it. However, you should also know that flavour intensity increases the longer it is stored. So if you prefer a milder flavour, just add water. Even better, if you’re used to carbonated ginger beer,  mix it with soda water in individual glasses when serving for a really refreshing drink! Because everyone knows that there’s nothing like a cold glass of homemade Jamaican Ginger Beer!

Please note:  Traditional Jamaican ginger beer is not fizzy. The cream of tartar (or traditional chew stick) is used to ferment the drink as to deepen the flavour. Ingredients

1lb Fresh ginger root, peeled 10 cups Hot water 3-5 Whole cloves 1 Tbsp Cream of tartar 1/3 cup Fresh-squeezed lime juice 1 1/3 to 1 1/2 cups of sugar 2 Tbsp Rum (optional) Method

1. In a blender, blend pieces of fresh ginger in batches with water and pour mixture in large bowl 2. Add cloves and cream of tartar to mixture and steep in fridge overnight (or for at least four hours, if making same day). 3. Using a fine strainer (or one with a cheesecloth), strain steeped ginger beer into another bowl. 4. Add lime juice, sugar and, if using, rum to ginger beer and stir 5. Pour into a large bottle and store in fridge

From: Cook Like A Jamaican

[susan-gampre]

A rogue-ish female in a leather jacket would plop into Susan’s bar near the madam, only to do a quick 360 on her rotating stool and face the woman with her chin cupped in one hand and a devilish grin. “Evenin, Miss Gampre. Word’s spread that you’re a lady in the know. Heard anything interesting lately, or are ya interested in anything or anyone specific?”

Midst the hub and thrill of the Brothel Susan was taking a night free to mingle with her customers rather than offer to fuck them, providing an ear to vent to and a shoulder to cry on, acting as an amateur therapist to help resolve personal issues that had essentially brought her customers to her bar.

Oh yes, the Madam had made use of her years in mixology training to provide the lonesome souls within the Brothel liquid courage to draw out the party animals in them.

She was dressed purely in lingerie, a significant show that assuredly... They were still in a brothel -- dressed in a black lacy bra which paired well with it’s matching lacy underwear, her thin waist dressing in the waistband of a sheer black garter belt, it’s clips attached to her thigh high stockings, her feet wearing a set of glittering silver pumps which accented the silver jewels adorning her throat (in the form of a choker) and wrist cuffs.

With the arrival of the leathered out beaut, Susan would pause midst shaking her current concoction of minted liquor to take in the sight. With a roll of her eyes and a toss of her tousled hair the maiden resumes straining the iced mixture into a glass, promptly making use of her cocktail spoon to layer a splash of Dwarven cream atop it, followed by a third layer of strong orange flavored liqueur atop -- and with a mere splash of moonshine to top it off, Susan promptly set flame to the moonshine and passed the glass toward an eager faced youngun new to the drinking scene.

“One Flamin’ Dwarven, love,” she’d blow a kiss toward the boy as he’d drop a silvers into her tip jar.

In the next instant Susan’s attention returned to the curious woman, providing her a smile which, try as she might, lacked the warmth she was trying to give off, “Now whats this? Why you so curious love, you gonna pay me for my time?”

Grinning still Susan waved her hand about before plucking up a towel from the bar top, beginning to dry cleaned glasses off as the second bartender makes use of the small break to begin cleaning the used glasses.

“Honest, aint much goin’ on these days. Everyones pretty up in arms with the war between factions, quite ridiculous. But if we’re talkin’ interests, I’ve got an eye on a shady individual.. His names uh-- Phillips?” she recounts, her eyes squinting whilst pausing in her drying to lean against the counter, head angled to face the unnamed woman, “First name Gavon, I think? Odd bloke, that is... Shady as fuck. Too, there’s abit of a distress with some bitch lingering in my Brothel on the occasion... Keeps popping up, makin’ the girls uneased. I’ve been warnin’ locals to keep an eye out for her, ain’t all that welcome here this side of the Mists.”

@wardennerd

Teeny mentions: @gavonphilips @burningpitch

[whatabargain]

The Alaskan Bootlegger's Bible, Second Edition: Makin' Beer, Wine, Liqueurs and Moonshine Whiskey: An old Alaskan tells how it is done. http://dlvr.it/RxYYxt

[rejemtahoya]

 The Alaskan Bootlegger’s Bible, Second Edition: Makin’ Beer, Wine, Liqueurs and Moonshine Whiskey: An old Alaskan tells how it is done.

[moonshine-and-liqueur-makin]

From Grape to Glass - The Art of Crafting Wine

Pick, stomp, age—simple as that, right? Well, sort of. Although the process of making wine is relatively easy to grasp, there are so many more intricacies to vinification than meet the eye. Harvest decisions, fermentation choices, vinification methods, aging regimens and bottling options all play major roles in how a wine ends up tasting.

Although many winemakers believe that great wine is first made in the vineyard by growing high-quality grapes with great care, what happens in the cellar is just as important. We’ve outlined how wine is made, from picking the grapes to putting the final product into the bottle.

For more, see article at link above....

[moonshine-and-liqueur-makin]

Candy Corn Moonshine Tutorial | Recipe |

Clear orange liqueur that tastes a lot like candy corn with hints of corn and grain. Now you can drink it straight or pour it with cocktails.

If you’re giving it to someone as a gift, a nice touch is to apply a chalkboard label (I used chalkboard labels) and write a little To and From message on there.

Get the recipe at: https://mixthatdrink.com/candy-corn-moonshine/

[moonshine-and-liqueur-makin]

How to make blackberry brandy. Or gin. Or vodka…

You can make a top notch fruity booze by steeping blackberries in almost any spirit – gin, vodka, rum, whisky, horilka* will all do the trick – but the consensus among blackberry imbibers is that brandy works best. For more kick though, add any other berry or fruit: elderberry, peach, plum...

Blackberry brandy recipe For every 70cl bottle of brandy you’ll need about 320g of blackberries and 160g of sugar. I’m happy to use the cheapest booze I can find – the brandy I bought yesterday was so cheap it came in a plastic bottle.

Put all ingredients into clean, sterilised jars with tight fitting lids and shake. Continue to agitate every day or two for a few weeks before reducing the shake frequency to weekly until you’re ready to strain and bottle. Ideally this would be after three months but it will taste perfectly acceptable a few weeks earlier. As with all fruit liqueurs, the bottled drink will continue to improve with age.

*A Ukrainian spirit commonly infused with a multitude of berries, including blackberries, in much the same way as described.

[moonshine-and-liqueur-makin]

Flaming Vodka With Red Hot Candy Infused Liquor

Ingredients

Vodka (or moonshine if you have)

Red Hot Candy

Instructions

The candy infusion for those looking for a little kick! Add 1/4 - 1/2 c.(depending on level of masochism) red hot candy to the bottom of a large jar. Fill with vodka and let sit for at least 3 days, preferably until all candies are dissolved. Shake well and serve to your bravest friends.

Notes

Vodka can be replaced with yummy Moonshine!

Author: Moonshinerecipe.org

[moonshine-and-liqueur-makin]

Would Italy be as sweet without Limoncello? Of course! But still.... Look on for great recipes to make your own!

Limoncello liqueur is one of the most beautifully perfect drinks to enjoy on a hot summer day. It’s tart, it’s sweet, and it’s incredibly refreshing—think of it as a boozy lemonade for grownups! Serve it ice cold straight-up, or stir it with club soda for a fizzy lemon cocktail. Classic limoncello is fancy enough to serve to guests (or give as a gift!), but simple enough for even a kitchen novice to make. 

-> Get the recipe here ->

[moonshine-and-liqueur-makin]

DIY Infused Liquors make for a fantastic holiday gift for a host/hostess, friend, family member or really any other adult in your life. In this post, we'll teach you how to make a few different infused liquors. We're also sharing some of our favorite flavor infusions for vodka, tequila, rum & more.

The flavor combinations are really endless, but we do have a few favorites we're sharing in this post. They include Strawberry Vanilla Bean Vodka, Pineapple Infused Rum, Cinnamon Cranberry Orange Whiskey, Jalapeño Infused Tequila and Ginger Lemon Cardamom Gin...

-> Click here for the recipes ->

[moonshine-and-liqueur-makin]

Butterscotch Infused Vodka

Infusing Vodka is easy peezy. Get the hard candies, put a bunch in the vodka, let sit a few days, the candies will dissolve. Strain thru cheese cloth and VOILA! Skittles vodka is amazing too!

For more Homemade Hooch recipes, see: Moonshine & Liqueur Makin'

[moonshine-and-liqueur-makin]

MAKING HOMEMADE VIOLET LIQUEUR

A luscious homemade violet liqueur. (Note that edible violets as well as pansies are in the Violaceae family. The so-called African violets are in a different family, called Saintpaulia, and are NOT edible.)

  Actually, violet liqueur recipes are not common in America or American cookbooks. I got my idea for violet liqueur from several old French cookbooks, under the listing “Crème de Violettes.” Several commercial liqueurs featuring violets are on the market. Many are made in France, around Toulouse, which calls itself the of violet capital of the nation. The  favored Toulousian commercial variety of violet is known as Parma, said to be introduced into France from Italy. In contrast to our mildly scented  North American violets, Parma and some other European  kinds known as  sweet violets, or Viola odorata, have a very distinctive flavor and pungent-sweet aroma. They stand out in recipes, which is no doubt why they are  more often used in cooking than our mild tasting common blue and purple Viola Sororia Violets.

For more recipes & how-to, see my blog: Moonshine & Liqueur Makin'

[moonshine-and-liqueur-makin]

Homemade Christmas Liquor Recipe - the perfect gift 

Make this homemade Christmas Liquor with apples, oranges, cinnamon and more! It’s the perfect little gift for your relatives or co-workers.

A few years ago, my boyfriend and I started the tradition of making a homemade Christmas Liquor, my relatives loved it so we simply kept making one year after year. I love that it is so easy to make and it is such a cute little gift, especially if the alcohol is filled in little bottles. We store the alcohol for about 1 month before we remove the fruits and spices and fill them in individual bottles.

So November is the perfect time to start with the Christmas Liquor. Of course you start even earlier and let the fruits soak for months, but I’ve found 1 month to be a good time. The base for this Christmas Liquor is Korn, which is a distilled beverage made from rye with an ABV of 38% but if you don’t have Korn, Vodka works too.

In this years Homemade Christmas Liquor are orange peels (make sure it’s from an organic orange!), an apple, cinnamon sticks, cloves and xylitol (which helps extract the flavor off the fruits and into the alcohol). Instead of the xylitol you could also use granulated white sugar or coconut sugar. But I like to use xylitol, which is also called birch sugar because it’s supposed to be healthier (not that it matters in the alcohol..but…you know :)).

For more recipes & how-to, see my blog: Moonshine & Liqueur Making

[whatabargain]

The Alaskan Bootlegger's Bible, Second Edition: Makin' Beer, Wine, Liqueurs and Moonshine Whiskey: An old Alaskan tells how it is done. http://dlvr.it/RvgVbp

[whatabargain]

The Alaskan Bootlegger's Bible, Second Edition: Makin' Beer, Wine, Liqueurs and Moonshine Whiskey: An old Alaskan tells how it is done. http://dlvr.it/RsShsy

[whatabargain]

The Alaskan Bootlegger's Bible, Second Edition: Makin' Beer, Wine, Liqueurs and Moonshine Whiskey: An old Alaskan tells how it is done. http://dlvr.it/RgvJwC