For reasons unimportant here, I've ended up with an enormous quantity of vodka. So I've collected recipes for vodka-based liquors, cordials, extracts and a few other things. Similar recipes are grouped together, to facilitate comparisons. Hopefully this will help me put the vodka to good use - there are only so many Bloody Mary's I can drink!
This Kaluah-imitation makes great gifts for friends at Christmas. Just remember the 30 days it takes for the flavors to mature. This recipe from an old college buddy, who gave out beautifully ribbon-decorated bottles for birthday presents and special events.
Recipe from Molto Mario and posted in response to a request. I make this every Christmas as hostess gifts and put it in pretty bottles with ribbon. Everyone who gets this is very appreciative. In Italy this is considered a "lemon digestive assistant" - whatever it tastes great!
I'm going on a Food Network frenzy! This recipe comes from Easy Entertaining with Michael Chiarello. It looked so refreshing when he made it! He says You can make this with any citrus. The key is using the best and freshest citrus possible. Fruit that has been in storage a long time gives a muddy taste to the drink. Obviously, prep time does not include the 4 weeks standing time!
My friend Lorraine B gave me this wonderful recipe when I was looking for an interesting hostess gift. One of the best things about this recipe is that it only takes one week to infuse, as opposed to up to a month that I've seen in other recipes. I actually made a quadruple recipe and got 6 bottles to give as gifts (I kept one for myself, of course!). At last night's preliminary tasting (2 hours after bottling) I can tell you that this is a very refreshing tipple! I'm also going to try this with oranges this winter.
Recipe courtesy - Giada De Laurentiis - Everday Italian. This caught my eye mainly for the limoncello liqueur recipe. The cheesecake is a bonus round ;-) The limoncello takes at least 4 days to create so plan ahead!
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
I just finished a batch of this, and found it good enough to post here for my very first time. From "Cooking Light" Magazine: "Fresh lemon juice and lemon rind add bright tang and beautiful hue to this liqueur. Begin a batch 3 weeks before you plan to serve it. Pour over ice with 2 parts sparkling water for a cool, delicious lemon spritzer. To serve straight up, coat the rim of a chilled martini glass in lemon juice, then dip in sugar. Garnish with a lemon slice.