Pear Brandy Liqueur

Every moment is a golden one for him who has the vision to recognize it as such. – Henry Miller

Golden moments, captured in liquid form? I suppose this liqueur could be considered such.

The scent of ripe pear is a golden moment of autumn. Close your eyes, lift a pear to your nose, and breathe deep. It’s the smell of a well won harvest, of garden labour winding down, of pride in accomplishment.

All in one small, yellow orb.

It’s a nostalgic smell. And it’s one to counter the weeks of cold and wet still ahead. “Farch,” the term coined by local writer and consultant Jim Meek to describe the seeming eternity of February and March in Nova Scotia, is very apt.

There’s really only one caveat for this recipe. Get a ripe, very fragrant pear. It has to have the aroma you want to capture. So look weird, smell the pears in the produce section.

Yes, I may be on a strict diet right now, but I will not always be so. And then I’ll be able to enjoy a sip or two – on occasion – of this wondrous golden liquid.

If you want to capture a few rays of autumn sunshine to brighten this winter, try this liqueur. It’s so very easy, and so delightful.

Pear Brandy Liqueur
Time: 1 week  |  Yield 750ml  | 20% alc/vol (estimate)
375 ml (1 pint) brandy
1 medium pear, fragrant
2 whole cloves
1 cup sugar
1-1/4 cup water

Wash and slice the pear into 12 wedges. Combine the brandy, pear and cloves in a jar. Seal and let steep for seven days. Shake gently once per day.

At the end of the week, strain the pear and clove from the brandy, reserving both. I used a fine sieve lined with eight layers of cheesecloth.

The fruit will discolour. This is normal.

Combine the sugar, water, pear slices and cloves in a saucepan. 

Bring to a boil, cover, reduce heat to medium low and let simmer for 10 minutes. Let cool slightly.

Strain the syrup through the cheesecloth again, pressing gently on the pear slices to extract the juice. Then combine with the brandy. Bottle and seal.

The liqueur should last 6 month unrefrigerated if stored in a cool place out of direct sun.

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Last Minute Xmas Prep: Homemade Irish Cream

It's delightful, it's delicious, it's de-lovely. – Cole Porter 

This was NOT gifted, unless you count gifting to me...
A 750ml bottle of Irish Whiskey will yield 2-3 of these carafes.

Some things bear repeating, much like all those seasonal activities we put ourselves, and our families, through this time of year. This is definitely on the good side of those activities, and can probably help dull the pain/annoyance of those that aren't! I usually make this once a year.

Many moons ago (about +20 years), Eagle had a wee liqueurs recipe fold-out book stuck on top of their sweetened condensed milk can lids. I believe it was for the Christmas season, included to move more product.

My little fold-out is stained, torn and tucked inside one of my cookbooks that are still packed away. Thank goodness I still have it, because I haven’t seen it on their cans for many years. That’s a real shame.

All of the recipes sounded fantastic. I think there was four or five in total. I do remember one more. It was for a chocolate mint liqueur. I couldn’t find it with a Google search so you’ll have to believe me. It was there. This is by far the best homemade Irish Cream I have ever had. It never—I say never—lasts as long as you would hope.

Note, it’s “Irish” Cream. That means buying Irish whisky. Regular whisky will not yield the same result. Nor will scotch.

I never fiddle with this recipe, but I’m torn between the optional ingredients. Last year I used the coconut extract. This year it was vanilla. Each yields a slightly different result. Of course you can choose to use neither.

A 750 ml bottle of Irish whisky will yield 3 batches if using 1 cup, or 2 batches using 1.5 cups. Go for the stronger, although be advised it has a sneaky kick!

Keep your liqueur refrigerated once it's made. The recipe card said it will last for a month, but I doubt it will make it past a few days at most. Great stuff. Amazing taste. I have some in the ‘fridge right now...

So, get thee to a liquor store!

Homemade Irish Cream

Prep: 10 min  |  Yield 5 cups (1.18L)

1 300ml can sweetened condensed milk

1 to 1-1/2 cups Irish Whiskey (depending on how strong you want it)

1 cup 10% cream (cereal cream / table cream)

3 eggs

1 tbsp chocolate syrup (like you get for sundaes)

1/4 tsp coconut OR vanilla extract, optional

 Mix all ingredients together in a blender until smooth. Strain if desired. I do not.

Bottle and let sit for one day before use (yeah, right…). 

Keep refrigerated and shake before pouring. Homemade Irish Cream can be refrigerated for up to one month.

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Feel free to comment. They’re always appreciated. I’ll answer quickly and as best I can. Feel free to share this post. All I ask is if you repost, please give me credit and a link back to the original on this site.

20 Minute Shrimp with Vermouth Cream Sauce

There is more to life than increasing its speed. – Mahatma Gandhi 

Fast, and amazingly delicious.

That’s usually true, except when it comes to dinner, and then speed can be your friend. Not so much in the eating (take your time) but in the preparation. This is one of those recipes that you can have on the table in far less than half an hour.

This recipe combines succulent shrimp with the intense flavour of tomato and vermouth. It's a wonderful combination. Vermouth is a perfect complement to seafood, as if you didn't know…

This is my homemade vermouth.

Vermouth is a fortified wine that has been infused with herbs and/or roots. Wine has been infused with herbs for millennia. The word for vermouth originates from 13th century German. What we consider present day vermouth was first produced around the late 18th century in Italy and France. 

I have made my own, if you’re interested. The recipe is here. It was pretty good.

Vermouth was marketed initially as a medicinal drink in the 19th century. With an alcohol content hovering at 18% one can see why it would make someone feel “better!” It wasn’t until later in the 1800s that it was used in many classic cocktails like the martini.

Wine is used as the base for vermouth. Each manufacturer adds additional alcohol (sometimes in the form of aquavit) and their own special mixtures of herbs, roots, and barks. Yum...

Vermouth is sold in two main types: sweet (red) and dry (white). Vermouth is an excellent substitute for white wine in cooking and is particularly good with seafood, as well as chicken and pork. When the alcohol is cooked away the flavour of the herbs remain.

Simmer and reduce the sauce before adding the shrimp.

Shrimp Linguine with Vermouth Cream Sauce

Let the sauce reduce before adding the shrimp.

Prep: 10 min  |  Cook: 10 min  |  Serves 4

1 lb shrimp (454 g)

1 lb linguine (454 g)*

1/4 cup butter

1 small onion, cut in half and sliced very thin

2 garlic cloves

1/4 cup chopped sun-dried tomato halves

1/4 cup vermouth (white)

1/4 cup tomato purée

1-1/2 cups whipping cream (plus extra, see recipe)

Salt and pepper to taste

grated parmesan

Bring water to a boil for the pasta. Cook according to package directions.

Only add the shrimp shortly before serving.
They only take minutes to cook.

Heat butter in a sauté pan. Cook onion and garlic until beginning to brown. Add the vermouth, tomato purée and cream and let cook until thickened. It should be a little thicker than you think it should be. 

As the sun-dried tomatoes cook in the sauce it will take on a bright creamy orange colour.

Add the shrimp and cook until just through – no more than 5 minutes. They should just be pink. That may be even less than 5 minutes. Any more time and shrimp become tough.

Liquid will come out of the shrimp as they cook. If the sauce is still too thick you can thin it with a little more cream.

Serve the shrimp and sauce on the hot drained pasta with grated parmesan.

* Depending on how many people you are serving, and how many shrimp you like, you may want to adjust this to a lesser amount.

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Gifting Homemade Coffee Liqueur

Procrastination is my sin. It brings me naught but sorrow. I know that I should stop it. In fact, I will—tomorrow. – Gloria Pitzer

This is my last post before Christmas Day – post 12 of my "12 Posts of Christmas." The big day is only 2 days away. Have you been procrastinating? Do you still have someone you haven’t bought for? I have the answer.

Use potato vodka.
Photo: acme, Flickr ccl

Who really wants to stand in line-ups (now at EVERY store) when you don’t really need to? And who doesn’t appreciate booze under the tree? Christmas can be a stressful holiday...

Since it’s two days until Christmas, it would be unfair for me to post a recipe that you couldn’t have ready in time to gift. This one might take you 1/2 hour.

Many homemade coffee liqueur recipes, although very good, take two weeks to steep and mature. That's a bit of a wait, especially if you’re behind the 8-ball the day before Christmas Eve! 

So here's my recipe for same-day coffee liqueur. It's extremely simple, and will yield an excellent result. Of course, it's always better after a few days if you can wait.

You will find this rivals the commercially available quaffs, at a fraction of the cost. I've used this base recipe to make hazelnut coffee using flavoured coffee, and Sicilian orange coffee by adding orange peel and juice. It's a great jump-off recipe.

As always, the better your ingredients the better the result. So don’t cheap out on the coffee. After all, it’s the flavour of the whole liqueur.

Simmer – or more accurately light boil – the ingredients.

Make sure you choose a coffee that you enjoy, and that it's freshly ground – the same day you make the liqueur if possible. You never know how long pre-ground coffees have sat on the shelf. 

I used french roast because in my mind it is very "coffee" flavoured, but others will work. They all result in a slightly different liqueur. How about a deep, rich Columbian, or Sumatran, espresso or Costa Rican? Just remember – this is caffeinated liqueur.

If at all possible use potato-based vodka. Potatoes produce a smoother vodka than grain vodkas that are distilled from corn, wheat, or rye. If you don't like vodka as a rule, try some potato vodka, just chilled from the freezer. It's completely different.

Homemade Coffee Liqueur

Prep: 20 min  |  Yield: 1.5L at about 20% alc/vol

2 cups white sugar

Strain through a double layer of fine cotton, like
an old, clean pillowcase.

2 cups water

2 cups coffee, freshly ground for drip

2 cardamom pods (optional)

750 ml vodka, preferably potato vodka

1 tsp pure vanilla extract (not artificial)

Place water, ground coffee, sugar and ground cardamom in a sauce pan. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from the heat, then bring to a boil again and simmer for 5 more minutes.

Strain and measure the liquid. This is your infused syrup. You need 750 ml. If you don’t have enough add water to make the difference and heat to boiling. Let cool to just warm. Sometimes different grinds of coffee absorb more water...

Combine the syrup with the vodka and vanilla. Cover and allow to sit on the counter until cooled, about one hour.

Pour into bottles. Place in the refrigerator for at least 3 hours to chill.

This will make about 1.5 L of coffee liqueur, at about 20% alcohol. More than enough for a house full of revellers, or two really nice gifts. 

Coffee liqueur degrades in direct sun, so keep it in a cool, dark place. Or inside you, which is also dark, and we can only assume is very cool and awesome.

This is what happens if you drink too much of it.

3 ways to use it:

Jamaican Cocktail

3/4 oz. dark rum

1/2 oz. coffee liqueur

3/4 oz. lime juice

dash(es) of bitters

Kinky Russian Cocktail

1 1/2 oz. coffee liqueur

1 1/2 oz. coconut rum

1 1/2 oz. coffee cream

Ragtime Cocktail

1 oz. coffee liqueur

1 oz. brandy

1 oz. coffee cream

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Feel free to comment. They’re always appreciated. I’ll answer quickly and as best I can. Feel free to share this post. All I ask is if you repost, please give me credit and a link back to the original on this site.

Gifting Homemade Irish Cream

It's delightful, it's delicious, it's de-lovely. – Cole Porter 

This was NOT gifted, unless you count gifting to me...

For the 10th post of Christmas we have to thank Eagle Brand sweetened condensed milk. This is an oldie (sort of) and a very, very goodie. Perhaps a little too good.

Many moons ago (about 20 years or more), Eagle had a wee liqueurs recipe fold-out book stuck on top of their can lids. I believe it was for the Christmas season, included to move more product because all used the milk.

My little fold-out is stained, torn and tucked inside one of my cookbooks that are still packed away. Thank goodness I still have it, because I haven’t seen it on their cans for many years. That’s a real shame.

All of the recipes sounded fantastic. I think there was four or five in total. I do remember one more. It was for a chocolate mint liqueur. I couldn’t find it with a Google search so you’ll have to believe me. It was there.

I did take a look for it. Interestingly, I found a recipe for a Scotch Mist liqueur instead that uses Eagle Brand, coffee, honey and scotch. One more to try!

Regardless of the consumer-based inspiration behind the booklet, it was a really good thing to do. This is by far the best homemade Irish Cream I have ever had. It never—I say never—lasts as long as you would hope.

Note, it’s “Irish” Cream. That means buying Irish whisky. Regular whisky will not yield the same result. Nor will scotch.

I first was introduced to this during a visit with a friend in Moncton while I was attending NSCAD. Her father had made it  because they were having us for company. I try to listen to his advice, but it is hard: “It’s better the next day.” It is better the next day, marginally.

I never fiddle with this recipe, but I’m torn between the optional ingredients. I usually use vanilla, but this year I used the coconut. Each yields a slightly different result. Of course you can choose to use neither.

If you know someone who loves creamy liqueurs, or Irish cream in particular, you should gift this. It’s unbelievably easy to make, and will last refrigerated for one month. I can guarantee this will not be put to that particular test.

A 750 ml bottle of Irish whisky will yield 3 batches if using 1 cup, or 2 batches using 1.5 cups. Go for the stronger!

Keep it refrigerated until gifting, and then make sure it’s refrigerated once it reaches its final destination.

Great stuff. Amazing taste. I have some in the ‘fridge...

Homemade Irish Cream

Prep: 10 min  |  Yield 5 cups (1.18L)

1 can sweetened condensed milk

1 to 1-1/2 cups Irish Whiskey (depending on how strong you want it)

1 cup 10% cream (cereal cream / table cream)

3 eggs

1 tbsp chocolate syrup (like you get for sundaes)

1/4 tsp coconut OR vanilla extract, optional

 Mix all ingredients together in a blender until smooth. Strain if desired. I do not.

Bottle and let sit for one day before use (yeah, right…). 

Keep refrigerated and shake before pouring. Homemade Irish Cream can be refrigerated for up to one month.

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Feel free to comment. They’re always appreciated. I’ll answer quickly and as best I can. Feel free to share this post. All I ask is if you repost, please give me credit and a link back to the original on this site.

Christmas-spiced Honey Whiskey Liqueur

Maybe Christmas, the Grinch thought, doesn't come from a store. – Dr. Seuss

On the eighth post of Christmas my true love gave to me… something made by their own two hands!

I’ve been spending the entirety of this month posting about how to give from the heart and not the wallet. That’s the true spirit of the season – giving of one self.

I’ve been thinking about the recent advertising stunt by WestJet, a Canadian airline. They surprised passengers departing from Toronto and Hamilton, Ontario with personalized gifts. 

Passengers were asked at an interactive "Santa kiosk" what they wanted for Christmas – a fun time-waster, so they thought. During the flight, WestJet purchased and wrapped their requests. Then gifts rolled off the baggage carousel at their destination – all 357 of them.

Some were pretty simple, but others showed what Christmas had become – consumerist. Most got what they asked for, like socks, scarves, dolls, trucks, etc, but so did others who wanted large flat-screen TVs, and even a diamond ring. Of course those asking for cars or husbands didn’t quite get their wish.

It’s a great stunt, and an effective publicity campaign, but it’s all to make the giver look good. Christmas should really be spelled Chri$tmas. Christ's message is gone.

Here’s a little snipit from the book the whole season is based on:

Matthew 6:1-4

Beware of practicing your righteousness before other people in order to be seen by them, for then you will have no reward from your Father who is in heaven. Thus, when you give to the needy, sound no trumpet before you, as the hypocrites do in the synagogues and in the streets, that they may be praised by others. Truly, I say to you, they have received their reward. But when you give to the needy, do not let your left hand know what your right hand is doing, so that your giving may be in secret. And your Father who sees in secret will reward you.

Food for thought, all Christians out there. But enough preaching.

The past seven posts have been resurrected from “gifts past.” This one’s a new one. What would Christmas not be without a little something to warm your bones? Here it is, and it only takes 5 days to make, so you have plenty of time.

Homemade liqueurs are a gift that many love to receive. They can be used both in mixed drinks as well as straight-up.

This recipe came about because of my curiosity about the plethora of flavoured whiskies and bourbons that have flooded the marketplace over the last few years.

From what I have read, the flavoured commercial products are aimed at a younger demographic than their “serious” whiskies – for folks that want to experiment with the taste in a sort of sideways way. 

As we know, scotch can be an acquired taste. So that’s why the introduction of some sweetness and flavourings. Get them interested and they’ll graduate to the more pricy products.

I have no fear of that creeping. I’m not a great fan of “on the rocks” whisky or scotch. I attribute it to my plebeian palate. 

This liqueur is made from Irish whisky, which I find more palatable to start than regular whisky, with the introduction of a honey syrup and some spices. The overall effect is a mellow, sweet-ish liqueur that would be perfect for enjoying around a roaring fire after decorating the Christmas tree.

It’s actually quite nice. And probably a little dangerous. An off the top of my head alcohol content would be probably close to 20%. So serve judiciously.

The gift of homemade booze is something that is a good solution for the hard-to-buy-for. Who need another sweater or tie?

Bottles can be purchased extremely affordably at wine-kit stores, as can corks. Tie a bow, or lay a few in a basket and you actually have a gift that will be remembered for a very long time.

I have many, many (around 40) liqueur recipes on this site. Search “liqueur” and the world will open before you. 

There’ll be one more liqueur (at least) making an appearance here before Christmas. I promise that both will be “instant” liqueurs that are ready as soon as you mix everything together.

Christmas-spiced Honey Whiskey Liqueur

Time: 5 days  |  Yield: 1L

2 cups Irish whiskey

1-1/4 cup honey

1 cup water

1 3” stick cinnamon

3 cloves

2 cardamom pods

Combine the honey, water and spices in a saucepan. Bring to a boil and cook for 10 minutes.

Let the mixture cool slightly and then place in a jar along with the whisky. Let steep for 5 days.

Strain the mixture, bottle and chill.

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Feel free to comment. They’re always appreciated. I’ll answer quickly and as best I can. Feel free to share this post. All I ask is if you repost, please give me credit and a link back to the original on this site.

Cranberry Rum Liqueur

Let's be naughty and save Santa the trip. – Gary Allan 

Christmas, in liquid form.

We’re not exchanging Christmas presents this year. With the expenses we’ve occurred in moving, etc., and my business just starting to build, it doesn’t make sense. Especially when most people don't need what you give.

The leftovers from the infusion.

Think about your gift shopping... Do you have trouble buying for some people? That’s a good indication that there’s not really anything they actually require. You may very well just be contributing to the clutter they have in their house.

So, if you feel you must give something, why not something that can be used up? Try gifting baked goods, or other homemade items. How about a liqueur? That’s almost always appreciated, unless the recipients don’t drink.

There are some signature tastes of the holidays – and I don’t mean fruitcake. Face it, very few people like fruitcake. So don’t do it. Another signature taste is turkey, and another is cranberry. 

Since turkey is notoriously difficult to drink, why not introduce the tartness of cranberries and cinnamon into a liqueur? That's sure to be a hit. It was one of the favourites I made two years ago. 

You have to infuse the cranberries and spices into the rum. It takes one month but if you start now you’ll have it ready in time for the holidays.

The infused liquor is a very beautiful cranberry red. It tastes of spice and cranberries, just like what you would expect. (Most homemade liqueurs will last unrefrigerated for 3-4 months.)

Drink it chilled “straight up” or use as a mixer in any number of vodka, rum or even whiskey-based cocktails this Christmas.

The 375 ml bottles and corks are easy to get. Look in any wine kit store. Tie a bow around the top, attach a gift card and you’re good to go.

Cranberry Rum Liqueur

Time: 4 weeks  |  Yield: 4 x 375 ml

2 1L Mason jars

4 cups fresh cranberries, chopped

1 medium orange, quartered

2 x 2” cinnamon stick

12 whole cloves

750 ml Demerara rum (or Amber)

3/4 cup brandy

2-1/2 cups white sugar

2 cup water

Divide the chopped cranberries, orange, cinnamon, cloves and rum between two Mason jars. Seal well and let steep for 4 weeks shaking periodically. 

After the month, strain through a fine sieve or cloth to remove all the solids. Press to extract as much juice you can. Stir in the brandy. You should have about 1L of liquid.

Place the sugar and water in a saucepan. Bring to a boil and cook for 7 minutes. The syrup will make a little less than 1L. Remove from the heat and let cool. Add the syrup to infused liquor. Cool slightly and then fill four sterilized 375 ml bottles.

This liqueur will improve if left to sit for two further weeks, but can be used right away (if you can’t wait). After all, you’ve already waited a month…

Photo: Urban Mixer, Flickr ccl

Here’s a drink recipe using this liqueur for a festive gathering. Attach a hand written card with the recipe to each bottle. This version of the classic Crantini is a blend of sweet, sour, spice and tart. Be careful. They’re deceptive!

Crantini

1 oz Cranberry Rum Liqueur

2 oz vodka

1 oz cranberry juice

cinnamon sticks (optional)

Coarse sugar for rimming the glass

lemon wedges

Rim each glass with lemon juice. Dip into coarse sugar to coat.

Pour the liquid ingredients into a cocktail shaker with ice. Shake and strain into the garnish martini glass.

Serve with a cinnamon stick as a swizzle for more spiciness.

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Feel free to comment. They’re always appreciated. I’ll answer quickly, and as best as I can. If you like this post, feel free to share it. All I ask is if you repost, please give me credit and a link back to this site.

Tuesday booze, Baklava Liqueur No. 2

Just living is not enough. One must have sunshine, freedom, and a little flower. – Hans Christian Andersen

Golden liquid with hints of walnut, honey and vanilla.

The quote above sums up our life here in the country fairly accurately. When we lived in the city it seemed we were just existing. The routine was get up, work, come home and go to bed. Rinse and repeat.

That’s existing, but is it living? From experience, I have to say it is not.

Let the toasted nuts soak overnight.

Moving to the country has had several benefits. Yes, we are slightly “cut off” from the hurly burly but it’s close enough if we want it. Only 1.5 hours away. Technology has made it so I can work for anyone from here as well, when it works... But that's a different story.

What country life has afforded us is the chance to live closer to the land and experience the joy of the seasons. It’s amazing how one thing in nature follows another, and rather quickly I’m finding. 

A prime example is our vegetable garden, but wild plants and our flower beds are teaching us lessons as well. They're all useful in their own ways too. Food doesn't just come from the grocery store if you know what you're looking at.

I find a jelly bag apparatus
indispensable.

I’m still working on the life/work balance I had hoped to find. It seems to be either feast or famine, but it will come. It's hard not to worry a bit when I'm not busy every day, especially when there was no end to the work when I lived in the city.

There's plenty of things to occupy my time here, and I am a little slothful about getting some going. But when I do have “down time” I can afford myself the luxury of working on projects that I want to work on. I can experiment to my heart's content.

Baklava liqueur is a good example. My first attempt at this was almost two years ago now. It seems to be a completely different lifetime. It was very good, but I wasn’t completely happy with the result. it was a bit cloudy.

This is a liqueur that is made to taste like the famous Greek dessert, baklava. You know, walnuts, honey, phyllo pastry... It turned out quite well, except for the opacity.

The original recipe called for a 2-week infusion time and the end result was a bit cloudy. At the time I blamed it on the honey, but that may or may not have been the reason. I believe it had something to do with the nuts – fine pieces of nut “dust” that I couldn’t get out.

I’ve been making nut (and soy) milk lately and have found that is a way to really extract nutty flavour quickly. If I used that knowledge I could perhaps infuse a little more nuttiness into this liqueur AND cut down on the cloudiness.

So that was my departure point. The first step was to make walnut “milk” – an easy thing to do. Step 2 was to use that milk as the liqueur base.

This is the liqueur before it sits
and separates.

A fact of homemade nut milks is that they separate. They have no stabilizers to keep the fine nut particles in suspension so they separate. A quick shake fixes that for milk, but it’s undesirable to have it in a liqueur.

So in the refrigerator the liqueur went – for 1 week. At the end of the week it has separated into a golden bottom and a light brown layer of nut particles. Skimming off that layer with a spoon got rid of most of it.

Dripping the mixture through a cloth lined jelly bag finished the job. I’m quite proud of the result.

The end result is a liqueur has the taste of baklava distilled into a honey, golden liquid.

I don’t believe anyone else has tried to make a liqueur that tastes like baklava. That’s OK. I’m perfectly happy to claim this as my own.

Baklava Liqueur No. 2

Time: 1 week  |  Yield: about 850 ml  |  about 15% alc./vol.

This is the result after being allowed to drip through the
jelly bag lined with cotton cloth.

2 cups shelled walnut pieces

3 cup water

1 cinnamon stick, 2-3" long

1/2 tsp pure vanilla extract

1 cup liquid honey

375 ml vodka

Toast the walnuts in a dry pan until they become fragrant. Take care not to burn them.

Soak the walnuts overnight in the water. In the morning purée the mixture. Squeeze the resulting mixture through a fine cloth, or jelly bag, to remove the solids and make walnut milk. Dry and reserve the nut meat for another use. Place the milk in a medium stock pot.

Add the cinnamon stick, vanilla and honey to the pot. Bring to a boil, reduce the heat and simmer for 10 minutes. Set aside to cool.

Add the vodka, and enough liquid to make about 1L and place in a jar. Refrigerate for 1 week. During this time, a brown layer of fine walnut “dust” will float to the top.

After the week, skim off as much of the sediment as you can with a spoon or ladle.

Using a jelly bag lined with cloth (or similar fine cloth drip set-up), strain the liqueur again. The result will be a nearly completely clear, golden liquid.

Place in clean, sterilized bottles. I find this liqueur is at its best served slightly chilled.

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You know, I really like comments... I really do.

Questions? Comments? Derogatory remarks? Just ask! I’ll answer quickly and as best as I can. If you like this post feel free to share it. If you repost, please give me credit and a link back to this site.

Rose & Lemon Thyme Syrup for Summer Drinks

What is the most beautiful in virile men is something feminine; what is most beautiful in feminine women is something masculine. – Susan Sontag

No the colour has not been altered. This is a "soda and rose" au naturel.

Girls – get out your fancy drinks glasses. Summer officially starts today. Here’s a recipe that you’ll just HAVE to make for all those patio parties.

Today's victim, rosa rugosa. Watch out for bees.

I shouldn’t generalize about what’s feminine and masculine like that. I suppose boys too, but probably less likely.

I’m drinking it, but I’m not what many would consider normal. I’m not afraid of pink things. In fact I’m wearing a hot pink polo right now – gasp!

And pink this syrup is. But besides being pink, it is also very floral, a little bit herbal and good.

It’s a simple syrup made from probably the most common rose in Nova Scotia besides wild roses – rosa rugosa. Those are the old fashioned ones that grow around many older homes. Very dependable, very aromatic and a very strong bloomer.

A common ingredient

I've made a few things from the petals before. We have three rugosa on our property and so does my mother. Two of ours are white and one is the classic magenta. I’ve made a few liqueurs from various roses before and posted on this blog. Search “rose.” 

This time I thought I would show you how to make a rose-infused syrup. So if you don’t agree with alcohol consumption, or if you're unable (like preggers), you can enjoy this too. Use your imagination – use this anywhere that you would another syrup.

The best time to pick rose petals is a couple hours after sunrise once the petals dry off from any dew. This is also the time when the bees and other beasties are working as well. 

About 4 cups, plus some sprigs of lemon thyme.

Watch out when you pick the petals. Memories of putting mud on childhood bee stings (an old method to take away the pain) came flooding back. Don’t know if it helps, but we used to do it.

It should go without saying, but never uses roses that have been sprayed with pesticide. This includes store-bought bouquets. They are edible, but even if you wash them you’ll never be certain all the pesticide is gone.

It’s a good idea to wash ones you pick too, just to get off any surface dirt and clear out any lurking creepy crawlies.

Easy as one, two thee...

To make this amazing syrup all you do is 1) combine the ingredients, 2) simmer and 3) strain. There’s a reason it’s called simple syrup. I added some lemon thyme sprigs to give it a bit of herbal edge. Rose can be somewhat “cloying.” So remember that when mixing up a drink, too.

This syrup would work wonders in rose martinis, or on any other cocktail that needs a floral punch. I believe later on it will get a workout with vodka and club soda.

Try it in a rose gin and tonic. I would use tonic water but I have an allergic reaction to quinine. Not nice to have anxiety attacks.

To test drive the syrup I added it to plain soda and ice. After all, it’s only 11am as I write... My gosh, this is pink. Unbelievably pink.

Mix together, gently boil for 15 minutes, and strain out the solids.

Yield is 2 cups of sweet, pink "gold."

Rose & Lemon Thyme Syrup

Prep: 5 min  |  Cook: 15 min  |  Yield: 2 cups

4 cups lightly packed rose petals, about 10 roses

1 tbsp fresh lemon thyme leaves

2 cups water

2 cups sugar

Combine all ingredients in a saucepan and bring to a boil. Reduce heat to medium and cook for 15 minutes, depending on thickness of syrup you want. 

Strain the syrup through a fine sieve, like a reusable metal coffee filter. Press the petals to release all the oils. Let cool and bottle.

Add to a martini or cocktail (shaken or stirred), or combine with soda and ice for a floral, herbal, refreshing summer drink.

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Questions? Comments? Derogatory remarks? Just ask! I’ll answer quickly and as best as I can. If you like this post feel free to share it. If you repost, please give me credit and a link back to this site.

Booze of the week: Peanut Milk Liqueur

I'm nuts and I know it. But so long as I make 'em laugh, they ain't going to lock me up. – Red Skelton

Peanut-y goodness, in liquor form.

It goes without saying, but this is not a recipe for those with peanut allergies. This recipes does contain nuts.

The nuts soak in vodka overnight.

But it’s not so nuts to make nut-flavoured liqueurs. There are many on the market. Baileys is a prime example. It is hazelnut flavoured.

This recipe stems from my recent foray into almond milk. It was very successful – and very almond-y. It gave me pause and made me think.

I have made nut liqueurs in the past and peanut liqueur in particular. The recipe is here. It included whey and took four weeks to infuse. Certainly not a quick recipe.

Well, I do believe I have “cracked the nut” so to speak. I have shortened the time to 2 days, and I do believe this method infuses even more peanut flavour into the end result. Why I didn’t think of it sooner is beyond me.

The recipe does not use peanut butter, but uses part of the same technique. If you’ve ever made peanut butter (recipe here) you know that it’s essentially peanuts just ground into a paste. It’s often sweetened a little, but nothing more. This one just adds booze.

After puréeing, it sits again for 24 hours.

I know I haven’t posted a liqueur in quite some time so I was about due. This one is good.

People have asked me how long liqueurs will last, and I have to admit I’m not really sure. I guess it depends on what goes into it.

Some liqueurs with a lot of botanicals should probably be consumed in a couple months, those with cream even sooner. Others – like tea or coffee liqueur – should last a very long time.

I proffer that this liqueur won’t hang around long enough for you to worry.

I let it slip yesterday I was in the process of making this. Someone posted the question “why?”.

Nut liqueurs are amazingly interesting and can be used in many mixed drinks or straight up. But treat this one with respect. It’s only been cut 50% in volume from the original vodka, so I would suggest it’s around 20% alc./vol.

How would I use it? Two that spring to mind are both Thai inspired. How about that for interesting backyard drinks?

Combine it with pepper vodka in a martini, or perhaps with coconut liqueur or spirits in a mixed drink. Food for thought. Or perhaps more accurately “drinks for thought”...

This has no stabilizers or milk products so it won't be quite as creamy as other "cream"  liqueurs. So give it a brief shake before using.

I’m probably going to test drive this on my friends this weekend. So they had better watch out.

The resulting infusion after the peanuts have been removed.

Peanut Milk Liqueur

Time: 2 days  |  Yield: 3 x 375 ml  | about 20% alc./vol

2 cups unsalted peanuts, skins removed

750 ml vodka

1-3/4 cup sugar

1-3/4 cup water

small pinch of salt, optional

Place the peanuts and vodka in a bowl. Cover with plastic wrap and let sit overnight on the counter to swell.

The next day, purée the peanuts and vodka in a blender until quite smooth. The consistency should be like small peanut “meal” in the liquid. 

Pour the purée into a large mason jar, or similar, seal and place in the refrigerator for 24 hours.

After the peanuts have infused the vodka, strain through several layers of cheesecloth, or a jelly bag to remove the peanut meat. Squeeze until as much liquid is extracted as you can comes out. 

The last bit of the squeezing will be quite creamy. You will get not quite the whole 750 ml of liquid back out. Some stays in the peanut meal.

Bring the sugar and water to a boil and let cook for 10 minutes. Wash and sterilize three 375 ml bottles and tops.

Mix the simple syrup with the peanut flavoured vodka. Add the salt if desired.

Stir well, pour into the prepared bottles and refrigerate. Shake before using.

This liqueur should last a 2-3 months unrefrigerated, or longer in the ‘fridge.

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You know, I really like comments... I really do.

Questions? Comments? Derogatory remarks? Just ask! I’ll answer quickly and as best as I can. If you like this post feel free to share it. If you repost, please give me credit and a link back to this site.