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    You are in: Home / Cookbooks / Liqueurs to Make
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    44 recipes in

    Liqueurs to Make

    These all sound like they'd make lovely gifts or be fun to keep for yourself.
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    This recipe is from a friend and has been passed around campfires often with eager anticipation. It is a very sweet and smooth alcoholic drink that is perfect for cool autumn evenings.

    Recipe #75026

    a home made alcohalic drink it take 1 month for this drink to be perfect i add everclear for more of a kick but it is not needed but you will need a ceramic jug

    Recipe #124853

    This is a recipe I came up with since I enjoy white russians soo much, and also I like Kahlua in my coffee too. Let me know what you think if it is too strong, weak or is missing something..THANKS!!

    Recipe #18458

    If you're watching your waistline then don't try this recipe, well once a year is okay LOL! This is a drink from heaven!.... Because of the raw eggs, I advise not to serve this to the elderly due to Salmonella. This recipe will make 1 litre, but I really suggest to double the amount.

    Recipe #147772

    Limoncello, Sicily's signature liqueur, is easy to make at home. Perfect for those hot summer days... a cool explosion of the senses. This is the best Limoncello recipe I have come across, I think the secret that makes this one stand apart is the addition of the zest from one lime. Please use organic lemons and limes for this recipe. If they are not organic soak them in water for 1/2 an hour or so before zesting. Also it has been pointed out that it is best to use under-ripe fruit. Once made... there are so many uses; spiking lemonade, flavoring cocktails and splashing onto ice cream, poundcake or fresh fruit. You can substitute the peel of 15 limes for the lemon peel. Total time: 30 minutes, plus at least 4 weeks infusing time

    Recipe #167289

    17 Reviews |  By Mercy

    I have not tried this out, but I found it on a copycat recipe site and it is supposed to be comparable to Di Saronno brand liqueur.

    Recipe #94363

    From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly.

    Recipe #191348

    Use this whenever Godiva Chocolate Liqueur or Creme de Cacao is called for in a recipe. Personally, I would rinse the vanilla bean & add it to the jar of strained liqueur.

    Recipe #191380

    1 Reviews |  By TJW

    This makes a great Chrismas gift, or birthday gift. It is easy, and the taste is out of this world! I will never buy Cap'n Morgans again. This is definitely spicy, you can alter the amount of serranos to taste. The recipe is attributed to Robert Parzick.

    Recipe #121039

    This recipe contains no eggs which makes it safe for the elderly, this is very good!

    Recipe #190519

    5 Reviews |  By Mirj

    Sweet liqueurs made with seasonal fruit -- get a head start on your holiday gifts!

    Recipe #41402

    2 Reviews |  By Dee514

    Posted in reply to a message board request for "Fruit Liqueur/Brandy." Note:Use only fully ripened, unblemished fruit. Cooking time = fermenting time

    Recipe #98912

    A recipe from my friend Roy Heflin. Note that the recipe calls for blackberries so as to generate a useful nutritional panel (RZ doesn't have nutritional data for the generic "berries"), but any cane berry (blackberry, raspberry, loganberry, boysenberry, marionberry) as well as blueberries can be used in this recipe, as can a mixture of any of them. Frozen berries work fine, as long as they are not pre-sweetened.

    Recipe #102098

    This vodka is used throughout the southwest in bloody marys. To make a traditional southwestern vodka, you can also use jalepenos!

    Recipe #29162

    3 Reviews |  By KelBel

    I don't know who Matt is, but this is Awesome! Cooking time is for 2 week chill in the refrigerator.

    Recipe #100567

    Do I really have to explain this? Why pay all that when you can have your own made the way you like it? This is from Veggie Life originally. The editor suggest peaches, plums, cherries, strawberries, tomatoes, cilantro, celery, or a combination.

    Recipe #172168

    57 Reviews |  By Tweeky

    This is the cat's Meow! I know you are saying there are already a lot of recipes on this site for the same thing, I researched them before posting mine and this one is just a little different so here it is. Everyone I have ever served this to absolutely goes beserk over the taste and says it's as good as the real thing. It's so much cheaper too! I found this on an internet site, but can't remember which one, it was to long and to many fifths ago!! You can easily double the recipe.

    Recipe #74594

    Italian Cherry Liqueur. Perfect after dinner cordial, to be enjoyed with friends or to be given as a gift. You can use a bottle with a tight fitting cork or screw top. Wax seals add a nice finished touch. A tablespoon added to pie crust has phenomenal results. Very easy recipe... the hardest part is waiting 6 months for the maceration. Be sure to shake it up when you check on its progress.

    Recipe #173249

    One of the most popular liqueurs & quite easy to make at home for about 1/3 of the cost. 30% alcohol by volume. No refrigeration needed. Use in drinks such as Flying Grasshoppers, Mexican Grasshoppers, Glacier Mints, Mint Sandwich shots, Mint Chocolate shots, Mint Choc Chip Mind Fucks, Fuzzy Ethans, Eskimo Joes, Everybody's Irish and the Drunken Elf. This recipe calls for either peppermint or spearmint, but I think you actually need a combination of both. Spearmint masks the peppermint somewhat while sweetening and smoothing out the composition, but if you use too much the whole thing tastes like toothpaste.

    Recipe #111914

    This is a great Cherry Brandy recipe from Spain. All you need is 2 One Quart jars or two pretty bottles that will hold a quart each and about 6 months. The cherries are the most delicious part of this recipe -- be sure to eat them. They are great with Vanilla Bean Ice Cream. The recipe was given to me by my friend from Jerez (Spain). That Amaretto is optional, but highly recommended.

    Recipe #173245

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