Step into my Witches' Kitchen (liqueur recipes inside)

Phoenix · **Posted:** Mon Dec 19, 2011 5:31 pm

Since you seem quite interested in homemade liqueur, I'm starting a new series on my blog in which I'm sharing my favourite recipes.
Here's the first one (and one of the easiest, too): Ginger Liqueur (with pics)

http://phoenixdreaming.wordpress.com/20 ... kitchen-1/

torque · **Posted:** Mon Dec 19, 2011 6:14 pm

Well hey, how beautiful!! The spices together sound delicious.

this year I decided to make my own umeshu (japanese plum liqueur), but was unable to find rock sugar. Tried with normal sugar, and I am not sure if it is going to work out well or not. The plums look kind of funky, to be honest, but I imagine that's why you're supposed to put it in the dark and not look at it so you don't start forking about with it.

Phoenix · **Posted:** Mon Dec 19, 2011 6:20 pm

I've never tried making plum liqueur, but different plants and fruits like different kinds of sweetener. I've made very different liqueurs - for some I add rock sugar first, for others I add a mixture of water and agave later, and for my granny's walnut liqueur I even have to make some sort of caramel syrup. So I don't really know what to recommend for plums, but I guess substituting normal sugar for rock sugar might just work... Please tell me how it went.

Anek · **Posted:** Tue Dec 20, 2011 5:36 am

Awesome, thank you! I love liqueurs that use vodka or rum (just because these are easier to find in the supermarket).
I'll try it for next year!

Phoenix · **Posted:** Tue Dec 20, 2011 2:55 pm

I know what you mean, Anek! I'm also not doing anything except post stuff for the next 12 nights. In the meantime, have a calm and happy (and cuddly) time. Let's see if I can unearth my rum-based peppermint liqueur recipe for you. :)

Trying to reconstruct my recipe for saffron liqueur (including plans for next year):
http://phoenixdreaming.wordpress.com/20 ... kitchen-2/

gaia13 · **Joined:** Fri Oct 22, 2010 6:02 pm **Posts:** 1674

Wow, these are awesome and I'm intrigued by saffron liqueur! I love that you use vodka and can't wait to try these recipes myself.

torque · **Posted:** Wed Jan 11, 2012 7:37 pm

update: it is hot here and umeshu is THE classic high summer drink. so even though i am supposed to wait 3 months, i cracked it and drank some yesterday (only 1 month). The plums don't look so great (brown, not the nice preserved pink) but the aroma was super plummy, and it tasted pretty damn good. I did some reading the other night and learned that most of the commercial plum liquors have honey and other "natural flavors" that change it. Considering I used just white sugar and plums (and most of the sugar didn't even dissolve), I think I did OK.
I topped it off with some extra vodka, just because, well, why the hell not, and think I might dip in again tonight.
And in the meantime, I found rock sugar at a Chinese grocery, so I think I might have to make another container. This stuff is AMAZING, and the Japanese stuff is $60 for a 1l bottle.

couroupita · **Posted:** Wed Jan 11, 2012 8:00 pm

So what are some things you can do with ginger liqueur?

Phoenix · **Posted:** Thu Jan 12, 2012 3:03 am

couroupita wrote:

So what are some things you can do with ginger liqueur?

I like to tell myself that it keeps colds away (since it has ginger and cinnamon), and it's a really nice and lovely-tasting warming drink.

vegetalion · **Posted:** Thu Jan 12, 2012 11:19 am

Phoenix wrote:

couroupita wrote:

So what are some things you can do with ginger liqueur?

I like to tell myself that it keeps colds away (since it has ginger and cinnamon), and it's a really nice and lovely-tasting warming drink.

Look up Domaine de Canton cocktail recipes--it's a ginger-y liqueur that's not vegan (honey), but I've seen it in a bunch of awesome-sounding cocktails.

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