How to make liquor at home. How to make the most delicious liqueurs at home

18.10.2021

Although liqueurs have a reputation for women's drinks, this is not entirely true - this alcohol is for quiet, cozy evenings with pleasant conversations.

Liqueur is a sweet and strong alcohol based on juices, spices, herbal and root infusions and other tasty ingredients. The choice of raw materials is unlimited, liqueurs are made from fruits, flowers, cacti, nuts, chocolate, eggs and anything that smells good and goes with a sweet taste. The variety of liqueurs is huge, the strength can be in the range from 15 to 70% vol., A significant variation in the sugar content.

By fortress liqueurs are classified into three types:

Strong (30-45% vol.). Very aromatic varieties of mint, orange, anise, etc.
Dessert (25-30% vol.). Usually fruit and berry branded drinks with a sweet and sour taste.
Creams (15-25%). A relatively new species that appeared no more than 50 years ago. Creamy, sugary-sweet and viscous drink was invented in Ireland.

Outside the classification, ancient varieties, the recipes of which were compiled in the Middle Ages.

When did it appear?

Historians found descriptions of such tinctures in the manuscripts of Ancient Egypt, but the true flowering began in medieval Europe. Liqueurs were a by-product obtained by alchemists in the process of inventing the elixir of eternal youth. At that time monks were engaged in making medicinal potions, and honey was added to the herbal mixtures to be less bitter.

For decades, the monasteries have been improving the taste, experimenting with ingredients and creating new recipes in the hundreds and thousands. So in the 15th century, French monks assembled the famous Benedictine, which is still very popular.

At the same time, the Dutch began to produce similar sweet liqueurs, however, they did not try to cure anyone, but immediately set up a trade in new alcohol. The interest in the topic was due to the rich harvests of wild oranges in the colonies.

For many centuries, the liqueur was produced in small batches, so only European aristocrats knew their sweet taste. As soon as in the XIX century. the industrial revolution began, production volumes increased, and prices fell, the drink was recognized and loved all over the world.

The subtleties of cooking

There are two main production technologies:

Insisting on cognac or other alcohol. Maceration lasts several months, then the tincture is filtered, sweetened, diluted to the desired strength.
The quick way is to soak the raw material in alcohol for a short time. The filtered tincture is distilled several times, sugar and water are added.

The production technology of some brands provides for maturation up to 10 years, which affects not only the taste, but also the price. The specificity of home winemaking does not imply a 10-year aging, but you need to take into account certain subtleties:

to begin with, you should reach certain peaks in. No tricks will help to disguise the smell of fusel oils, it is better to distill the moonshine twice;
it is advisable to use water and yeast;
if the foreign smell cannot be removed, choose a recipe with very aromatic ingredients - oranges, lemons, mint. You can slightly muffle the fusel smell with citric acid, but this will affect the taste of the liqueur;
do not rush - the tincture should be saturated with taste for at least one month. Liqueur according to quick recipes is inferior to "slow" one.

How to make liqueur from moonshine?

A liqueur recipe should be in the arsenal of every home winemaker. First, it's delicious. Secondly, it is beautiful. And, thirdly, the authority of the master will jump to heaven when you treat your guests with a sweet and aromatic drink of your own making.

Citric

Variation on the theme of Italian Limoncello with zest.

Ingredients:

Three medium lemons.
Half a liter of strong moonshine (75-80% vol.).
Half a kilo of sugar.
About 400 ml of water
Mint, ginger (optional).

Preparation:

Scald lemons with boiling water and rinse with hot running water to wash off the protective layer that covers citruses for long-term storage in stores. Dry with a towel.
Peel off the zest, being careful not to cut into the white, bitter portion of the rind.
Squeeze the juice out of the lemons.
In a glass jar, pour the lemon juice and zest with moonshine. You can put a couple of mint leaves and a piece of ginger. Stir and close with a tight lid.
Place the jar in a warm place without direct light for 10 days. Shake the contents daily.
Filter through several layers of cheesecloth, squeeze the zest.
Mix water and sugar in a saucepan and simmer the syrup for 5 minutes over low heat, stirring constantly. Cool to 20-22 o C.
Pour the syrup into the lemon tincture, mix.
Pour liquor into bottles and keep cool for at least a week.

Honey-nut

Ingredients:

Three liters of moonshine
A kilogram of walnuts or other nuts, such as pine nuts.
Three tablespoons of black raisins.
Three tablespoons of honey.
A glass of sugar.

Preparation:

Mix honey with moonshine, close the container with a lid and leave for 10 days. The honey should dissolve completely.
Add chopped nuts, sugar and raisins to the moonshine. Insist 30 days.
Filter and bottle.

Blackberry

Ingredients:

Three liters of refined moonshine.
2.5 kg of blackberries.
3 g citric acid.
A little vanilla to taste.
Sugar to taste - about 1.2 - 1.5 kg.
Water - 1.5 liters.

Preparation:

Crush the blackberries a little.
Pour with moonshine, add citric acid and vanillin. Stir, cover and let sit for three weeks.
Boil sugar syrup, be guided by the strength of the moonshine. Cool to + 20-23 ° C and dilute the drink.

Strawberry

Ingredients:

3 liters of refined moonshine;
2.5 kg of strawberries;
1.5-2 kg of sugar (to taste);
1.5 liters of water.

Preparation:

Crush the strawberries and pour the moonshine over the berries for 5 days.
Boil the syrup. Dissolve sugar in water and cook for 5-10 minutes.
Cool the syrup and mix with strained strawberry moonshine. You can add syrup just before serving.

Chocolate (Baileys)

One of the most popular liqueurs with a mild creamy chocolate flavor is very popular with women. Treat your loved ones with our own Fast Baileys. The liqueur won't be as thick as the original, but it tastes like a real chocolate Baileys.

Ingredients:

500-700 ml of 40-degree purified moonshine.
Half a liter of coffee cream (10% fat).
A can of condensed cream.
Dark chocolate bar.
Vanillin bag (2 g).

Preparation:

Break the chocolate bar and melt in a water bath.
Pour half of the liquid cream into the chocolate. Stir until smooth.
Mix the remaining cream with moonshine, add vanillin. Whisk with a blender.
Gradually add the chocolate and condensed cream and beat until the ingredients are fully combined.

Cranberry

For homemade liqueur, ripe fresh or frozen cranberries are good.

Ingredients:

A liter of 40-degree moonshine.
4 cups of cranberries (0.5 kg).
500 g of sugar.
Cardamom and cloves are optional, but 1 each can be added for flavor.

Preparation:

Sort out cranberries from rotten and unripe berries, rinse, let the water drain.
Grind the berries in a blender or meat grinder until smooth.
Pour the cranberry puree with moonshine in a jar, close the lid and leave for 4 days at a temperature of about + 20 ° C. Shake the jar once a day.
Strain through several layers of cheesecloth and squeeze out the pulp.
Pour the tincture into a saucepan, add sugar and heat slightly over low heat. Stir until sugar dissolves. Try not to overheat the alcohol.
If you decide to add cloves and cardamom, flatten them and toss them in warm liquor for a few minutes.
When the drink has cooled, filter and bottle.

Cherry

Ingredients:

One and a half liters of refined moonshine.
A kilogram of cherries.
300-400 g of sugar.

Preparation:

Go through cherries, remove tails, leaves and spoiled berries.
Place the cherries in a 3 liter jar and cover with moonshine. Close the lid and leave in a cool place for 14 days. Shake the contents of the jar periodically.
Drain the moonshine from the cherries, add sugar to the berries and stir. Close both jars and leave for another 14 days.
Throw the cherries in a colander, wait for the syrup to drain, combine it with moonshine. Stir and leave for a day to infuse.
Pour the finished liquor into bottles.

Banana

The classic viscous liqueur from the tropics at home cannot be completely repeated, but you can experiment and get the original dessert alcohol.

Ingredients:

Half a liter of quality moonshine.
About 300 g of sugar.
Half a glass of water (120 mg).
One large banana.
A little vanilla in a pod or extract.

Preparation:

Slice and crush the peeled banana. Put the banana in a jar, fill with moonshine, close the lid and leave for 14 days.
Boil a syrup from water and sugar, add vanilla. Cool to room temperature and pour into moonshine. Insist 30 days.
Filter, bottle and cool for another 30 days.

Raspberry (quick recipe)

Two hours are enough for cooking, since the process does not involve infusion. Fresh or frozen raspberries work well, but the fresh berry liqueur tastes brighter.

Ingredients:

Half a kilo of raspberries.
From 1 to 1.25 liters of 40-degree purified moonshine.
600-700 g of sugar.
600 ml of water.
For a sachet of citric acid and vanilla sugar.

Preparation:

Cover the raspberries with water and cook over low heat for about an hour until the berries turn white.
Remove the raspberries and squeeze. Dissolve the sugar in the broth and wait until the "compote" cools down to 20 o C.
Filter and combine with moonshine, add citric acid and vanilla sugar. Stir.
Close the container with liquor and leave for a couple of hours.
Filter.

The liqueur turns out to be weak, up to 20% vol., But pleasant in taste and aromatic.

Black currant

Ingredients:

2 liters of water.
Half a liter of moonshine.
About 500 g of sugar, more is possible.
200-300 g of black currant.
Cherry and currant leaves - 10-15 pcs.
A teaspoon of citric acid.

Preparation:

Pour the washed leaves and berries with water and cook for 20-30 minutes.
Drain the broth, add sugar and citric acid. Cool to room temperature.
Filter and mix with moonshine.

Plum

Ingredients:

A kilogram of ripe plums with no signs of spoilage.
400-500 ml of purified moonshine.
300-400 g of sugar.

Preparation:

Go through the plums, wash them, remove the seeds and chop the flesh.
Sprinkle the plums with sugar, cover the container with a cloth and leave for a day.
Pour moonshine over the plums, cover tightly and leave for a month.
Filter and bottle.

Coffee

Ingredients:

1 liter of moonshine and water.
500 g of sugar.
100 g of ground coffee.
100 ml of brandy.
Vanilla pod and a few clove buds.

Preparation:

Brew coffee in half a liter of water. Pour into a 3 liter jar and close the lid. Leave it for a day.
Filter coffee from the grounds and mix with moonshine. Add cognac and spices.
Boil sugar syrup and 500 mg of water. When it cools down, pour it into the moonshine with coffee. Close the jar tightly and let sit for 30 days.
Filter the liquor and bottle.

With condensed milk

Ingredients:

Half a liter of pure moonshine.
300-350 ml 30% cream.
Condensed milk can.
Vanilla sugar - to taste, about a bag.

Preparation:

Cool the cream and beat with a mixer.
When the foam starts to rise, gradually add sugar, vanilla, condensed milk. Pour in moonshine last.
In the finished liquor, all ingredients should be a homogeneous mass. Send the liquor to the refrigerator for a couple of hours.

From dark moonshine, you can make a sweet liqueur that creates an atmosphere of comfort and leads to a complacent disposition. Take your time and effort, and you will hear words of gratitude, and you yourself will be able to spend more than one pleasant evening with a glass of a fragrant drink. If our recipes are useful to you, do not forget to like them, and at the same time share your impressions about the taste of liqueur on moonshine.

A simple liqueur recipe based on vodka and orange peels is suitable for preparing a delicious drink at any time of the year. If you love oranges, don't throw away the peels - you can dry them and use them to make this simple, not incredibly tasty liquor.

5 fresh ripe oranges will need to be carefully peeled off. You can grate the zest or use dried crusts.

Put the crusts in a glass jar, pour half of the vodka over them and close the lid. Place the infusion jar in a dark place for 21 days. During this time, the tincture should change color and become a pleasant orange hue. The liquid will need to be poured into a saucepan - strain the tincture through several layers of gauze. Pour sugar into it and boil the syrup.

The syrup should be cooled to room temperature, pour in the remaining vodka, stir the drink and put in a cool place for another 14 days.

Store the finished orange liqueur in the refrigerator.

How to make liqueur with vodka and summer berries

Homemade liqueurs based on vodka and summer berries will delight you on a cold winter evening. Try to choose the most fragrant and aromatic fruits - raspberries, strawberries or strawberries. A delicious liqueur from these berries is very simple to prepare. You will need:

Strawberries (strawberries or raspberries) - 3 kg
Sugar - 10 glasses
Vodka - 1 l
Water - 2 glasses

Sort the strawberries, strawberries or raspberries well, wash and fill a glass jar with berries. Pour vodka into the berry, close the jar with a lid and put in a warm place. If you have a place on a windowsill or balcony, place your drink right in the sun.

After 4-5 days, gently drain the tincture from the sediment, strain through a filter of several layers of gauze so that the pulp does not get into, and pour into a clean jar.

Do not throw away the pulp - add a little sugar, water, and boil the fruit syrup.

Pour the syrup into the strained tincture, let the drink rest for a few days.

Strain the drink through a gauze filter, pour into glass bottles and you can taste the great aromatic liqueur.

Vodka and egg liqueur recipe

Before making a liqueur from vodka and eggs, you will need to prepare two small containers and separate the yolks from the whites. Put the whites in the refrigerator, and grind the yolks well with sugar so that it is completely dissolved.

Yolks - 8 pcs
Vodka - 500 ml
Sugar - 2 cups
Vanilla sugar - 2-3 g
Heavy cream - 1 glass
Milk - 2 cups

Add cream, milk or vanilla sugar to well-mashed yolks. It is best to mix the ingredients in a blender bowl. When the mixture is homogeneous, pour in a thin stream of chilled vodka, mix well again and pour the liqueur blank into a glass jar.

Leave the drink to mature in a cool place for 2 months. After this time, the drink is ready to drink.

Making liquor from vodka with red currants

Red currant juice - 1 l
Vodka - 750 ml
Water - 2 glasses
Sugar - 3-4 cups (to taste)

To prepare liqueur from vodka with red currants, you need to rinse and separate the berries.

Fill a jar with currants, add a few leaves with 4-5 leaves and top with vodka. Close the can or bottle tightly, put the drink in a warm, sunny place for a month and a half.

Let the drink ripen in the sun for a month and a half - during this time the can will be almost full of thick juice.

Mix it with sugar syrup, pour into glass bottles, close the lid tightly and put in a cool place for 2-3 days. You can taste the finished liquor.

Spice vodka liqueur recipe

Sugar syrup - 2.5 kg
Vanilla - 45 g
Cinnamon - 45 g
Cloves - 3 pieces
Vodka - 2.5 l
Water 1, 2 l

Pour vanilla, washed but not crushed cinnamon and cloves with vodka and water, put in the sun for 2 weeks. Strain the finished tincture, mix with sugar syrup made from 600 ml of water and 2.5 kg of sugar. Put the drink in a cool place to rest for a few days, after which you can pour the spiced vodka liqueur into small glasses and start tasting.

Cocktails with liqueur made from vodka and aromatic berries can be prepared for the festive table. It is enough to pour a few ice cubes into a beautiful glass, pour a little of any liquor on top and add a little soda or tonic.

Garnish this treat with a slice of fresh or canned berries and your guests will love it.

One of the most popular drinks in the world is liqueur. The recipe for its preparation is known to many peoples. However, the composition of the drink, its consistency, strength, and bouquet vary greatly. And the cooking method may differ depending on the ingredients. A common trait for all liqueurs is sweetness and divine aroma.

From the history of the drink

Which we will present in the article later is an ancient drink. They began to make it for sale already in the Middle Ages. And he owes his appearance to the elixir of life, or rather, to its seekers. As a result of the various experiments of monks, alchemists and doctors, amazing drinks appeared, many of which are still made today. Some liqueurs are named after the place of their invention, a religious order. Often these drinks are mentioned in tourist guides, as they are considered a real attraction of a city or country.

What it is?

So what is liqueur? We will give its recipe in various versions later, and now we will tell the reader about the features of this drink. As a rule, it is very sweet (more than 100 g of sugar per liter of liquid) and contains ethyl alcohol in the amount of 15-75%. It is based on infusions of roots, aromatic herbs, spices, as well as juices of berries and fruits.

Liqueur is served as a digestive aid, as well as tea and coffee (at the end of the meal). You can drink it neat, and the drink is often included in cocktails or other dishes.

Distinguish between dessert, strong and cream liqueurs.

The most famous liqueurs

There are drinks whose names have even been heard by people who are not very fond of liquor. We will tell you a little about the most famous of them.

"Amaretto" is an Italian masterpiece made from almond kernels and spices.
Baileys is a creamy liqueur based on Irish whiskey.
"Becherovka" is a strong herbal drink, originally from the Czech Republic.
Old Tallinn is a dark brown Estonian strong liqueur with a rum content.
"Curacao" is a complex drink that can be of different shades (blue, white, orange, green).
Sheridans is an Irish liqueur, which consists of two parts - white and black, placed in different sections of the bottle. The white part has a vanilla-creamy taste, the black part has a coffee-chocolate flavor.

We cook ourselves

The original liqueur, the recipe of which is kept in the strictest confidence by the manufacturer, costs a lot. But I really want to pamper my family and friends with something delicious! Many housewives prefer to prepare this drink on their own using different ingredients. Cherries are the most popular in our area.

To make cherry liqueur at home, you will need the following set of products:

0.5 kg of cherries (fresh or frozen), and berries with and without seeds are suitable;
leaves from a cherry tree in an amount of 200 g;
half a lemon;
0.5 kg of sugar;
1 liter of water;
1 bag of vanilla sugar;
0.5 liters of vodka.

How to make liquor? We wash the berries and leaves, fill with water and bring to a boil. Then we reduce the heat and cook for ten minutes. Now it's time to add sugar and lemon and, while stirring, hold the same amount on the stove. Remove the mixture from the heat, filter, cool, pour in vodka and bottle. In toga, about 1 liter of the finished drink is obtained. You can use it, but if you let it brew for a week, then the taste will be much better.

Cherry liqueur is also prepared in another way - the berries are sprinkled with sugar in layers, poured with vodka and insisted for a month in a dark place. And only then they strain and pour in vodka. But in this case, it is imperative to remove the bones, since they contain a toxin that can provoke poisoning.

Sweet raspberry

Making raspberry liqueur is easy. For him you will need a pound of sugar and ripe berries, a liter of vodka. Raspberries are poured into a bottle and poured with vodka. Next, you need to tightly close the neck with a gauze swab and hold the container in a cold place for about a month. Now we are preparing sugar syrup and 250 g of vodka. Mix both parts, filter, bottle and close. Raspberry liqueur prepared in this way tastes better the longer it is stored.

There is another way to make a drink from this berry. You need 500 ml of raspberry juice, a kilogram of sugar and 2 liters of vodka. Bring the juice with sugar to a boil, but do not boil (be sure to remove the foam!). Cool the mixture, add vodka, stir and bottle. You can drink in a month.

Ripe strawberries

You can also make liqueur from the queen of berries - juicy strawberries. The drink has a beautiful color and amazing aroma. For him you will need 1 liter of alcohol, vodka, rum or brandy, 0.5 liters of water, half a kilogram of berries and sugar. Now we sort through, wash and cut the strawberries in half, put them in a glass jar and fill them with alcohol (the liquid should cover the berries by 2-3 cm). We put a closed container in a sunny place for two weeks. After this time, we filter and filter the mixture, add the syrup cooled to room temperature. It is advisable to let the liquor brew for seven days in a dark, but not cold place. And you can store it for two years.

This strawberry liqueur is reminiscent of the famous "Ksu-Ksu" - a German drink that appeared in 1997 and has already conquered half of the world. It is desirable to drink it chilled, it goes well with ice cream and sparkling wines.

A few general cooking rules

There are many recipes for this drink. But there are several general rules that must be followed:

fruit-berries should be taken only ripe, washed and sorted, without rot;
to preserve the aroma of the liqueur, it is poured into small containers and hermetically sealed;
store bottles in a dark place, open immediately before serving;
before drinking, it is better to cool the liquor or add ice cubes to the glass;
the drink is served in small transparent glasses;
alcohol must be of the highest quality, it is advisable to take vodka without additives.

Bon Appetit! Just remember that liqueur is an alcoholic drink, and therefore it should be consumed in moderation, despite the fact that it is so tasty and has a summer aroma.

Honey mint liqueur infused with pine buds.

To prepare this spicy alcoholic liqueur, mix all the ingredients, insist for one month, then filter, filter, seal and bottle.

Liqueur "Aroma of Passion".

Ingredients: 1 liter of dry red wine, 800 g of sugar, 10-20 ml. cherry essence, 500 ml of rum or cognac, vanilla, to taste.

Pour rum or cognac into dry red wine, add vanilla and sugar. Shake the mixture well until the sugar is completely dissolved. Then we filter the liquor. If desired, add 10-20 g of cherry essence to this liquor prepared with alcohol at home.

Anise liqueur with cinnamon and coriander.

Ingredients: 40 g of anise, 5 coriander peas, 1 piece of cinnamon, 400 g of sugar, 500 ml of water, 1 liter of alcohol.

Pour alcohol into a jar with a narrow neck, add spices, close the lid and leave for 2 months. Then pour in the sugar syrup and stir every 2 days for a week. After 2 weeks, we filter the liqueur, bottle it and seal it.

Spicy mint liqueur with basil.

To prepare this recipe for alcoholic liqueurs, you need to take: 100 g of peppermint leaves, 4-5 basil leaves, 4-5 g of anise, 2 cloves buds, 2.5 kg of sugar, 1 lemon (zest), 2 liters of water, 2 liters alcohol.

We wash the mint and basil leaves, dry them, put them in a bottle, add anise and cloves, fill them with alcohol, close them tightly and leave for 15 days, shaking them daily. Cook the sugar syrup, let it cool, then pour it into a bottle and leave it for another 3 days.

After that, we filter the liqueur, pour it into bottles, seal it and store it in a lying position. The liquor will be ready no earlier than in six months.

Spicy plum seed liqueur.

Ingredients: 250 g of dry plum seeds, 1 kg of sugar, 500 ml of water, 1 liter of alcohol.

We wash and dry plum pits well. Then we put them in a bottle, fill them with alcohol and let stand for 1 month. After that we drain the infusion, filter and very slowly pour into it the thick syrup previously cooked from sugar and water. Mix the resulting liqueur, pour into bottles, cork and store in a dry place.

How to make fig and dates alcohol liqueurs

Date liquor.

Ingredients: 500 g dry dates, 1 l of water, 1 kg of sugar, 1 l of alcohol.

Knead the dates together with the seeds, put them in a jar, fill them with some alcohol and 500 ml of water, close them with a lid and keep them in a sunny place for 10 days.

After that, filter the contents of the jar and squeeze through cheesecloth folded in 4-5 layers. Add sugar syrup, cooked from 500 ml of water and 1 kg of sugar, and the rest of the alcohol to the resulting mixture. We filter and bottle liquor with dates.

Fig liquor.

Ingredients: 1 kg of ripe figs, 800 ml of water, 1 kg of sugar, 1 liter of alcohol.

We wash the figs, knead, fill with water and stand for 4 days. Then we filter and squeeze everything through cheesecloth folded in 4-5 layers, pour into a jar, add sugar and alcohol, stir and let the mixture settle in a closed jar. After that, we filter the liquor with figs, tint if desired, bottle it and store it in a dry place.

Alcohol based melon liqueur

Ingredients: 1 liter of melon juice, 1 liter of alcohol, sugar and citric acid to taste.

Peel the melon, cut the melon into large pieces and squeeze the juice. Then we acidify the juice with citric acid and add sugar to taste (the amount of sugar in each case depends on the sugar content in the melon juice).

After that, mix the juice with alcohol, pour it into a bottle and add some more sugar. We leave the bottle in a cool place for 5-6 days to settle the turbidity and dissolve the sugar, and then carefully remove it from the sediment.

Filter the alcohol-based melon liqueur and bottle it.

Homemade chocolate liquor with alcohol

Ingredients: 150 g of dark chocolate, 100 g of sugar, 1 glass of water, 500 ml of alcohol.

Pour chopped (grated) chocolate into alcohol and keep in the refrigerator for 1 week.

Then we cook the syrup from sugar and water, cool it, mix it with chocolate alcohol and filter it through a cloth.

Pour the finished alcohol-based chocolate liquor into bottles, cork and store in a cool, dark place.

Homemade liqueur is very easy to prepare, we have collected a wide variety of recipes for you. At home, you can make liqueur even in 5 minutes!

ground coffee - 40 gr
alcohol - 120 ml
sugar - 120 gr
water - 120 ml
1/3 lemon zest
vanilla pod

To prepare liqueur, we need ground coffee, alcohol, 1/3 lemon zest, half a vanilla pod, water and sugar. Let's start with coffee, spirits, lemon and vanilla.

Remove the zest from the lemon, try not to capture the white part.

Cut the pod into 2 parts, scrape off the seeds with a knife.

We mix coffee, alcohol, vanilla and zest.

Pour the mixture into a clean, dry bottle. We send the bottle to a dark, cool place for 1 week. Shake the bottle well every day, stirring the contents.

A week later, cook syrup from sugar and water. Everything is done simply, for this we mix sugar with water in a saucepan and bring to a boil, at the beginning of cooking, stir the mixture actively so that the sugar dissolves as soon as the syrup boils, cook for another 5 minutes over low heat and leave to cool. Add the cooled syrup to the coffee mixture and leave to infuse for another 1 week, shaking the resulting mixture daily.

After a week, thoroughly filter the liquor through a fine sieve and cheesecloth. Pour into a clean, dry bottle and leave to infuse for another 2 months in a cool dark place.

After 2 months we take out the liquor and enjoy! Serve after dinner at room temperature.

Recipe 2: Baileys liqueur at home

The recipe for the famous Baileys liqueur can be repeated at home.

Concentrated milk without sugar - 1 can
Sugar - 250 g
Coffee (powdered coffee, since sublimated coffee dissolves poorly in concentrated milk) - 2 tsp.
Vanillin or vanilla sugar - 1 sachet
Vodka - 300 ml
2 eggs

Mix all the ingredients in a metal bowl, except for vodka, beat with a whisk.

Put the mixture on low heat. Stir it constantly until the sugar and coffee are dissolved. The mass should thicken. At this stage, it is important to prevent the eggs from curdling, so it is not worth bringing to a boil.

Remove the dishes from the stove, cool, then pour in the vodka, mix well.

Strain through several layers of gauze or thick cloth.

You can use it right away.

Recipe 3: cherry homemade liqueur with condensed milk

Delicious, viscous and incredibly aromatic cherry liqueur with condensed milk, which is created in a matter of minutes in the presence of vodka, condensed milk and any juice except tomato. This recipe contains cherry juice. It combines perfectly with sweet condensed milk, thanks to its sourish taste, and makes the liqueur perfectly tasty - not cloying and not too sour.

Vodka - 0.5 l
Condensed milk - 100 ml
Cherry juice - 200 ml

Get only three ingredients and get started with the recipe!

Pour the condensed milk into a deep container - you can take both liquid and thick milk - the result will be the same. But it is better that the condensed milk would be made without the addition of palm oil.

Pour cherry juice next to the condensed milk.

Pour in the entire 500 ml bottle of vodka. Do not worry 100 ml of condensed milk and 200 ml of juice will dilute 40% vodka and your liquor will come out with a strength of about 25-26%.

Stir the entire contents of the container with a fork, whisk or long coffee spoon so that all the ingredients mix together.

Pour the prepared cherry liqueur with condensed milk into a decanter, jug, etc., and then pour into glasses and serve along with the sweet.

Recipe 4: strawberry liqueur with lime juice (with photo)

The aromatic sweet taste of strawberries in the liqueur is diluted with the sourness of lime, and vodka holds the two ingredients together. The result is an incredibly languid and viscous drink.

Strawberry - 400 g
Vodka - 250 ml
Sugar - 100 g
Lime juice - 1.5 tablespoons

Rinse the berries in water and tear off their tails. Place in a bowl and add granulated sugar, mashed with a blender until smooth. It is not worth increasing the dose of granulated sugar, as strawberries by themselves will give more sweetness to the drink.

Cut the lime into halves and pierce one of them with a knife several times, then squeeze the juice out of it. For lack of lime, you can use lemon.

Pour vodka into a bowl and beat again with a blender.

Pour the prepared liquor into glasses and a bottle.

Recipe 5: simple mint liqueur at home

It can be drunk both in pure form and used to prepare a wide variety of cocktails and tinctures.

Fresh mint - 6-7 branches
Vodka - 1 glass
Sugar - 1 glass
Water (boiling water) - ½ cup

Homemade mint liqueur is best prepared with fresh sprigs. However, it can also be prepared from homemade products - frozen or dried mint. Rinse the branches well in running water, carefully tear off all the leaves. Chop the leaves with a knife or in a blender, chop the stems separately.

Transfer the mint mixture to a convenient glass jar, fill it with vodka and put it in a cool place.

Homemade mint liqueur will be ready to drink in 2 weeks.

When the mint tincture is already saturated enough, it will need to be filtered through a fine strainer or several layers of gauze. Pour the clarified drink into a clean jar and refrigerate.

In a saucepan, mix sugar and water, put on low heat and boil the syrup. Cool the syrup and pour it into the mint tincture. Stir the drink well and put in the freezer for several hours.

Mint liqueur can be tasted. However, if you like richer drinks and are willing to wait, leave the liquor at room temperature for another 2-3 weeks. The longer the drink is infused, the softer and brighter its taste will be.

Recipe 6: coconut liqueur with condensed milk (with a photo step by step)

vodka - 400 ml
condensed milk - 1 can
whole coconut - 1 piece

Recipe 7: Limoncello at home with alcohol

Limoncello is a traditional Italian liqueur served at or around the end of a meal to restore flavor between courses. Although this drink can be called lemonade, only alcoholic.

Finished limoncello is best kept in the refrigerator and served chilled. And you can prepare an aperitif based on it, mixing it with mineral water or sparkling wine, and adding lemon shavings and ice cubes to the glass.

water - 400 ml
sugar - 250 gr
lemon - 5 pieces
ethyl alcohol 95% - 200 ml

Recipe 8: caramel liqueur in 40 minutes (with photo)

Incredibly tasty, moderately thick and sweet, with a delicate caramel taste, liqueur will decorate any banquet. Such light and pleasant alcohol will be appreciated by both women and men who respect a high-quality and appetizing product.

200 grams of boiled condensed milk;
200 ml of water;
200 ml of vodka;
instant coffee.

Pour boiling water into a deep bowl, add instant coffee, stir the mixture thoroughly and bring it to homogeneity.

Pour the remaining water into a saucepan, add the boiled dairy product.

Cook for 3-5 minutes, stirring constantly with a spatula.

Mix coffee and caramel mass, cool it.

Add vodka to the mixture, stir thoroughly and let it brew for 3-4 hours. Cool her down.

Treat your dear guests with a delicious and aromatic alcoholic drink, enjoy homemade coffee and caramel liqueur at a casual conversation.

Recipe 9 Quick: Velvet Banana Liqueur

Vodka (good) - 50 ml
Condensed milk - 100 g
Cream (10%) - 100 ml
Egg yolk - 1 piece
Banana (ripe) - 1-2 pieces

Everything is very simple!!! Beat all the ingredients with a blender for 3-4 minutes! We pour and use! If, suddenly, the liquor remains - store in the refrigerator! Enjoy your gatherings!

Recipe 10: homemade dandelion liqueur based on moonshine

To make dandelion liqueur at home, you need to collect a large bouquet of these flowers. Choose a sunny day when the flowers are open. Do not pick dandelions after rain - they will not contain nectar. Wait one day, new flowers will open. Do not pick plants near roads or parks. Find an untouched clearing. According to the recipe, flowers cannot be washed, otherwise all the nectar will be washed off.

Dandelion petals - 250 grams;
Purified moonshine 40% - 0.5 liters;
Sugar - 250 grams.

It is necessary to separate the petals from the base - pull out by hand or cut off with a knife. If you leave the base, the liquor will taste bitter. Remember - you can't wash

Pour sugar and petals into the jar, about 2 cm each. The first and last layer should be sugar.

Close the jar tightly, leave for 3-4 weeks. Shake occasionally. After 4 weeks, the mixture will turn into a yellow syrup. If fermentation suddenly starts, add 50-70 grams of sugar.

Squeeze the syrup through cheesecloth, you can throw out the petals.

Mix the syrup with the moonshine and leave it alone in a dark place for 3 months.

Drain and pour the dandelion liquor into glass bottles. You can use it immediately or let it brew for another 2 months. The taste of the drink will improve.