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Please take a minute to head to my Home Page. It contains links to pages with Toasts, information about making beer, a page devoted to making wine, and it even has a link to learn more about me.

A Toast
I drink to the health of another,
And the other I drink to is he
In the hope that he drinks to another,
And the other he drinks to is me.
-Unknown

If you liked that Toast,
make sure you check out the Toasts pages.

Liqueurs & Cordial Recipe's
Hot Buttered Rum Mix
Egg Liqueur
Amaretto
Anisette
Apple Liqueur
Irish Cream
Cherry Liqueur
Creme De Cacao
Vandermint
Creme De Menthe
Prune Liqueur
Curacao
Plum Liqueur
Lemon Vodka Liqueur
Drambuie
Citrus Liqueur
Frangelico
Fruity Rum Liqueur
Galliano
Grand Marnier
Kahlua
Kummel
Tom & Jerry Batter
Vanilla Rum Liqueur
Ouzo
Colada Liqueur
Tia Maria
    SOME GENERAL TIPS:
"EGG LIQUEUR"~
This drink comes from the Netherlands. It is similar to Advocaat. Advocaat is a Dutch word meaning "A drink for Lawyers". This is an egg drink so caution must be given. Make sure you use fresh ingredients! Put sugar into a blender and run on high for a minute or so, add remaining ingredients and mix well. Pour into a bottle and refrigerate. You can also substitute some of the vodka and use brandy. Be adventurous and do a little experimenting!
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Hot Buttered Rum Mix
This is a new one and I must say it is worth the calories. The recipe was found in a Lutheran Church Cook Book!
  • 1 quart vanilla ice cream
  • 1 pound brown sugar
  • 1 pound powdered sugar
  • 1 pound unsalted butter
  • 1 1/2 teas. cinnamon
  • 1 teas. nutmeg
Let butter and ice cream soften and mix all ingredients in a LARGE mixing bowl. I used a mixer and it worked great. Mix ingredients until they are blended very well. Place in a plastic tub and freeze. I am not sure how long it will stay good but in my house I have not had to worry about it as of yet. To make a Hot Buttered Rum: Fill an Irish Coffee mug half full of boiling water. Add a tablespoon or two of mix and 1 1/2 oz. (or to taste) of good dark rum to the water. Mix well and enjoy!! This one is a keeper and is great for the Holiday season. Start a tradition this holiday.
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A version of "AMARETTO"~Italy
This is a yummy almond flavored Liqueur! Enjoy by itself or in some good hot coffee.
  • 1 cup sugar
  • ¾ cup water
  • 3 dried apricot halves
  • 1 Tbs. Almond extract
  • 1 cup vodka
  • 1 cup brandy
  • 2 or so drops yellow food coloring
  • 4 drops red food coloring
  • 2 drops blue food coloring
  • 1 Tbs. Finishing formula
Make a simple syrup by boiling water and sugar together until sugar is dissolved. Allow this to cool. Add cooled syrup and all other ingredients except food coloring and finishing formula to aging container (Glass jars work great). Allow to age for 3 or 4 days and remove solids from liquids. Pour liquids into clean glass container. Squeeze juice out of apricots and add the juice to the other liquids. Add food coloring and finishing formula. Age for as long as you can stand it!
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A version of "ANISETTE"~From Italy
This is an easy one to make so if there are some licorice lovers out there, give this one a try.
  • 1 ½ tsp. Coriander seeds
  • 6 tsp. Anise extract
  • 1 fifth of vodka
  • 2 cups of light corn syrup
Crush the coriander seeds and add ingredients together. Age in cool dark spot and shake every once in a while (4 or 5 days). Age for about a month and then strain through a coffee filter or other fine screen. Re-bottle and age for a couple more months.
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"APPLE LIQUEUR"~ From Germany
This is a good one for those nights in front of the fire. I prefer the spicy taste of the cloves and cinnamon.
  • 2 ½ pounds of sweet apples
  • 1 1/2 cup vodka
  • 2 1/2 cups brandy
  • 2 cups sugar
  • ¾ cups water
  • 3 cinnamon sticks
  • 1 dozen whole cloves
Wash apples well and remove stems. Slice into thin pieces and add to an aging container with the alcohol, cinnamon and cloves. Age for about 5 to 6 weeks. Make simple syrup with sugar and water, allowing to cool. Remove solids from liquid and pour liquid back into aging container. Extract juice from apples and remove cloves and cinnamon sticks. Pour juice into liquid mix and add syrup. Allow this to age for about 2 or 3 months (this is all theory, mine was tried after a couple of weeks). I used a food processor on the apples and squeezed them inside of a grain boiling bag. This seemed to work well.
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"IRISH CREAM"~ From Ireland
An excellent mixer for cocktails or in a nice hot cup of coffee!
  • 1 pint of heavy whipping cream
  • 1 can sweetened condensed milk
  • 2 or 3 tsp. Vanilla extract
  • 1 tsp. Almond extract
  • 2 Tbs. Chocolate syrup
  • 2 tsp. Instant coffee
  • 4 large eggs
  • 3 cups good ol’ Irish whiskey
In a blender whip cream until it is at the "peak" stage. Add other ingredients except for whiskey. Blend ingredients very well. In glass container add whiskey then blended mixture together. Shake well and enjoy! This is also an egg drink so again caution is the key word for ingredients.
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"CHERRY LIQUEUR"~ From Denmark
  • 3 cups vodka
  • 1 cup brandy
  • 2 ¼ cups sugar
  • 1 ½ lb. Pitted sweet cherries (remove stems)
Mix sugar and liquor together and pour into an aging container. Wash cherries and remove any stems. Put a cut or two into the cherries and add to aging container as well. Shake well every couple of days and age for 2 or 3 months. Strain off cherries and extract juice. Re-bottle and enjoy.
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A version of "Creme De Cacao"~ From France
This is a chocolate Liqueur that is good by itself and even better mixed in your favorite drinks.
  • 1 cup sugar
  • ½ cup water
  • 8 oz. Un-sweetened liquid chocolate
  • 2 ½ cups vodka
  • 2 tsp. Vanilla extract
  • 1 Tbs. Finishing formula
Make a simple syrup with sugar and water, allow to cool. Combine all ingredients including syrup in aging container. Do not at finishing formula yet. Age for a month and strain for clarity. Add finishing formula and bottle as desired.
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To make a version of "VANDERMINT"
Just add to 1 cup of Creme De Cacao:
  • ½ tsp. Peppermint extract
  • 2 Tbs. brandy
Follow the directions and add to the Creme De Cacao.
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A version of "Creme De Menthe"~From France
Everyone knows this one and here is how to make your own.
  • 4 cups sugar
  • 1 ¾ cups water
  • 3 cups vodka
  • 1 ½ Tbs. Mint or peppermint extract
  • 1 Tbs. Finishing formula
  • Food coloring (your choice)
Make a simple syrup out of sugar and water. In an aging container add all ingredients including cooled syrup. Add to bottles as desired and age at least 1 month. Add food coloring at this time, green and gold or white are the most common.
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"PRUNE LIQUEUR"~ From France
This liqueur is great for drinking and also when used in cooking.
  • 1 ½ lb. Dried pitted prunes
  • 2 cup sugar
  • 2 ½ cup vodka
  • 1 to 1 ½ cup brandy
Chop prunes and add to liquor and sugar mixture. Age for a month or so. Strain off liquid and add back to aging container. Squeeze juice from fruit and add to other liquids. Age for another 3 months.
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A version of "CURACAO"~From the Dutch West Indies
I use a blue version of this to make "Blue Martinis" Color it to your own liking!
  • 5 large oranges
  • 1 ½ tsp. Crushed coriander seed
  • 2 cup vodka
  • 2 cup vodka
  • 3 Tbs. Juice from oranges
  • 1 cup water
  • 1 cup sugar
Thinly peel zest from oranges and place on cookie sheet. Place zest in warm oven and allow to dry. Add dried zest, coriander seed water and vodka to aging container. Add fresh orange juice to container. Shake mixture well. Let age for 2 weeks. Make simple syrup using water and sugar and allow to cool. Strain orange mixture and add syrup. Age an additional 3 months.
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"PLUM LIQUEUR"~ From England
If you like plums then this is one for you.
  • 2 ½ lb. Damson plums pitted and chopped
  • 2 ¼ cup sugar
  • 2 cups vodka
  • 1 cup water
  • 1 cup brandy
Mix plums and sugar together so sugar is dissolved. Add plums and all other ingredients to aging container and allow to age for 3 months. Shake container once in a while. Strain off liquid and squeeze plums to gather juice, add all ingredients back to container. Age an additional month if you can stand it.
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"LEMON VODKA LIQUEUR"~ From USA
  • 3 large lemons
  • water (if needed)
  • 2 cup sugar
  • 2 ½ cup vodka
Peel zest from lemons and place in medium sauce pan. Squeeze lemons and add water if needed to make 1 cup. Pour juice into saucepan with sugar and bring mix to a boil. Cool and add to aging container with vodka. Age for 1 month and strain to desired clarity. Age an additional month or two.
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A version of "DRAMBUIE"~ From Scotland
Meaning "The drink that satisfies".
  • 1 fifth of Scotch (use the good stuff)
  • 1 ¼ cup honey
  • 2 ½ tsp. Dried chopped angelica root
  • ½ tsp. Crushed fennel seeds
  • 3-2" strips lemon zest
Add all ingredients together and age for 2 days. Remove lemon zest and age for an additional 2 weeks. Strain mixture and remove angelica root and fennel. Age six months.
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"CITRUS LIQUEUR"~ From USA
Fruity tasting and delicious.
  • 1 cup fresh grapefruit juice
  • 1 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1 chopped orange peel
  • 1 chopped lemon peel
  • 2 ½ cups sugar
  • 1 split vanilla bean
  • 1 ½ cup brandy
  • 1 cup vodka
Combine juices, peels, vanilla bean and sugar. Bring to a simmer and simmer for 10 minutes. Allow mixture to cool and add to aging container. Add liquor to aging container and allow to age for 1 month. Strain to you satisfaction and enjoy.
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A version of "FRANGELICO"~ From Italy
Great Hazelnut tasting liqueur.
  • 4 ½ cup shelled hazelnuts
  • 2 tsp. Dried and chopped angelica root
  • ½ split vanilla bean
  • 1 fifth vodka
  • ½ tsp. Almond extract
  • 1 ½ cup sugar
  • ¾ cup water
  • 1 Tbs. Finishing formula
Heat oven to 325 degrees F. Place hazelnuts on cookie sheet and roast in oven. When toasted chop coarsely. Add nuts and all ingredients except water and sugar to aging container and age for a month. Strain and add cooled syrup to mixture. Age for another 2 or so months.
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"FRUITY RUM LIQUEUR"~ From Hawaii
A great tropical rum drink.
  • 4 medium bananas
  • 2 ½ cups fresh pineapple chunks
  • 1 fifth light rum
  • 1 ½ cup sugar
  • 1 cup pineapple juice
  • 1 split vanilla bean
  • 1 tsp. Yellow food coloring
Combine rum, banana and pineapple into a blender and blend well. Combine sugar, juice and vanilla bean in a saucepan. Bring to a boil and cool. Add this mixture to rum mixture and shake well. Age for about 5 weeks. Strain and remove vanilla bean and fruit. Press fruit to remove juice. Age liquid in container for another month.
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A version of "GALLIANO"~ From Italy
Spicy and delicious!
  • 2 tsp. Dried and chopped angelica root
  • 2 2" cinnamon sticks
  • 3 whole cloves
  • 1 tsp. Ground nutmeg
  • 1 split vanilla bean
  • 1 1/2 cup water
  • 2 cup sugar
  • 1 ½ Tbs. Lemon juice
  • 1 tsp. Anise extract
  • 1 tsp. Banana extract
  • 1 drop of pineapple extract
  • 3 ½ cup vodka
  • 1 Tbs. Finishing formula
Boil angelica root, cinnamon, cloves, nutmeg and vanilla bean in saucepan with water. Do not allow to cool, strain mixture into aging jar. Save the vanilla bean and discard the other solid ingredients. Pour liquid into clean saucepan and add the vanilla bean to it. as well as the sugar. Allow to simmer for a minute then let cool. Add lemon juice, extracts and vodka to aging jar. Allow 2 weeks to age and then strain to desired clarity. Add Finishing formula and age as long as you can stand it (3 or 4) months.
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A version of "GRAND MARNIER"~ From France
An orange liqueur used for mixing in numerous drinks and also scrumptious by itself.
  • ½ cup orange zest (the more bitter the better)
  • ¾ cup sugar
  • 2 ½ cup brandy (use the good stuff)
  • 1 Tbs. Finishing formula
Mash zest and sugar together until sugar dissolves. Place zest and brandy in aging jar and age for a couple months. Strain and add finishing formula.
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A version of "KAHLUA"~ From Mexico
Ahhhh Kahlua, mix in drinks or serve on crushed ice with cream!
  • 3 Cups sugar
  • 2 Cups water
  • 6 Tbs. Dry instant Coffee
  • 1/2 Cup water
  • Fifth of Vodka
  • 2 Tbs. Vanilla extract
Make a simple syrup with sugar and water, bring mixture to a boil allow to boil for 20 minutes. At same time mix coffee with ½ cup water and bring to a boil. Allow both to cool. In ½ gallon container add fifth of vodka and all other ingredients. Start drinking right away!
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A version of "KUMMEL"~ From Germany
Caraway seed is the flavor associated with this liqueur.
  • 3 Tbs. Caraway seed crushed but not powdered
  • ½ tsp. Fennel seed crushed but not powdered
  • 3 whole cloves
  • 3 cups vodka
  • ½ cup water
  • 1 cup sugar
Combine all ingredients except sugar and water in an aging jar. Allow this to age for 2 days. Remove cloves and allow to age for 1 month. Strain seeds and place into aging jar. Make simple syrup and add to aging jar. Age for an additional month.
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Tom & Jerry Batter"~ Family Recipe
This is my Mom’s recipe and it is a good Holiday drink! MMMM…
  • 3 Large eggs separated
  • 1 Pound powdered sugar
  • 1 Tablespoon Vanilla
  • Pinch Nutmeg

Separate the eggs and whip the whites to a firm peak. Add ½ of the sugar about a quarter cup at a time. Keep mixing as you add the sugar; set aside. Whip yolks the same way as you did the whites add the remaining sugar. Fold the whites and vanilla into this mixture and store in the refrigerator. This will keep for at least a week.

To mix a Tom and Jerry: add a Tablespoon (adjust to your own taste) of batter, to an Irish Coffee mug and to this add 1 ½ oz. Of Whiskey or Bourbon . Add boiling water or hot milk to top off the mug and sprinkle a pinch of nutmeg onto the top!
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"VANILLA RUM LIQUEUR"~ From The Caribbean
If you like rum this is a must.
  • 3 cups dark rum
  • 5 split vanilla beans
  • 1 ½ cup sugar
  • 1 cup water
  • 1 Tbs. Finishing formula
Age rum and vanilla for a month. Make simple syrup and allow to cool. Strain and combine with syrup. Age an additional month or two.
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A version of "OUZO"~ From Greece
Be careful with this stuff. It is potent!
  • ½ cup water
  • 1/8 cup sugar
  • ½ tsp. Chopped and dried angelica root
  • touch of mace
  • 3 ½ tsp. Anise extract
  • 2 cup pure grain alcohol
  • 1 cup water
Make a simple syrup with water and sugar. Add angelica root and mace. Allow to cool then add alcohol, anise extract and water. Give it a good shake. Age for 1 week and strain into clean bottles. Allow an additional month for aging.
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"COLADA LIQUEUR"~ From The Caribbean
Even "Jimmy Buffet" would like this one.
  • 2 cup sugar
  • 1 cup water
  • 2 cups fresh grated coconut
  • 1 split vanilla bean
  • 1 ½ cups fresh pineapple chunks
  • 3 or 4 cups light rum
Start by making a simple syrup. Adjust temp of syrup to low and add coconut and vanilla. Simmer a few minutes (4 or 5). Allow to cool and add pineapple and rum. Age for a month and strain. Press juice from pineapple and other solids. Age for 1 or 2 more months and head off sailing.
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A version of "TIA MARIA"~ From the Dutch West Indies
Another coffee liqueur similar to Kahlua, yet distinctive.
  • 2 cup water
  • ¼ cup instant coffee
  • 2 cup sugar
  • 2 split vanilla beans
  • 1 fifth light rum
  • 1 Tbs. Finishing formula
Mix coffee and water in saucepan and bring to simmer. Add sugar and vanilla and allow to simmer for about 4 or 5 minutes. Allow to cool and add rum and finishing formula. Age for a month or so and enjoy.
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Email: Kevin White