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Holiday Liqueur Recipes

Thanks to all that attended our November event at Amigoni Urban Winery. It was fun, festive and educational. We hope you enjoy the recipes that were demonstrated and sampled that afternoon. Just a note, if you plan to make these or any homemade liqueur for Christmas gifts then now is the time to get started! Additional photos (courtesy of Bill Vandenberg) from the event follow the recipes.

Have a safe and Happy Thanksgiving!

Jasper’s Amaretto

1 Cup water
1 Cup sugar
1/3 cup brown sugar
2 cups vodka
1 TSP Vanilla extract
2 +TBSP Almomd extract

Bring all sugars to a boil. Add vodka and remove from stove. Mix in vanilla and almond. Add more almond if desired. Place in Mason jar and let sit in cool place for 14 days.

Jasper’s Limoncello

2 bottles Vodka
20 Lemons
2 cups water
4 cups sugar

Wash & peel 20 lemons and reserve all juice.

To make Simple Syrup:
In a 2 quart pot, bring water and sugar to a boil.  Remove from heat and cool.

In a large container, add vodka and simple syrup. Add juice of lemons and lemon peeling. Store in cool dry area for 2 weeks.  Remove lemon peelings and place in miniature decorative bottles.  Store in refrigerator.

Jasper’s Note:  To make Crema Limoncello…just add 1/4 cup Eagle Brand Condensed Milk to 1 cup limoncello, stir and place in bottle and shake.

Raspberry Liqueur

1 quart of fresh or frozen raspberries
1 quart vodka
1 ½ cups sugar

Place the berries in a large widemouth jar.  Add the vodka and sugar. Secure the lid and shake gently to blend.  Store for 2 months in a cool dry place.  When you are ready to bottle, line a strainer with cheese cloth and place over a clean bowl.  Pour the liquid through to catch any bits of fruit.  Use a funnel to decant into clear glass bottles.  You want to see the color.

Variation:  Add a split whole vanilla bean to the fruit vodka and sugar when starting the process.

Serving suggestions:

  • Good over ice cream.
  • Make a “Kir” aperitif…1 tablespoon of cordial in a champagne flute, then pour in chilled white wine, champagne or prosecco.

By Mariann Vandenberg (Adapted from Judith Fertig’s recipe for Blackberry Cordial in “Prairie Home Cooking”)

Homemade Kahlua

Step 1: Mix 1 quart of water and 2 ounces of instant coffee in medium sized pot. Bring to a boil.

Step 2: In a separate pot, mix 1 1/4 quart of water and 2 pounds sugar a medium sized pot. Bring to boil.

Step 3: Combine the two mixtures and cool.  Once cooled, Add 1/5 grain alcohol and finishing lotion.

Step 4:  Pour into a sealed glass bottle and age at least 30 days.

Serving suggestions:

  • Pour in coffee
  • Marinate with peaches, sugar and spices to taste
  • Perfect holiday gift






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