CHRISTMAS LIQUOR RECIPES

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A TRIO OF LIQUEUR RECIPES - CHRISTMAS DRINKS



A trio of liqueur recipes - Christmas drinks image

These three delicious liqueur recipes will add a touch of the homemade to any Christmas drinks celebrations this year.

Provided by Alison Walker

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 1

Number Of Ingredients 13

700 mL whiskey
thinly pared rind of 1 orange
6 Cloves
150 g roughly chopped dried figs
100 g Soft light brown sugar
1 litre vodka
thinly pared rind of 1 orange
275 g Granulated sugar
100 g dried cranberries
1 small cinnamon stick
700 mL brandy
400 g plums, pierced a few times with a skewer
300 g Granulated sugar

Steps:

  • To make the liqueurs, put each set of ingredients into a separate large sealable jar. Store in a dark, cool place, turning gently every day for the first week to help the sugar to dissolve. Leave for a month to mature. To bottle, place a muslin in a sieve and scald it by pouring boiling water over it. Strain each liqueur through the sieve into a bowl, decant into sterilised bottles, seal and label.

A TRIO OF LIQUEUR RECIPES - CHRISTMAS DRINKS



A trio of liqueur recipes - Christmas drinks image

These three delicious liqueur recipes will add a touch of the homemade to any Christmas drinks celebrations this year.

Provided by Alison Walker

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 1

Number Of Ingredients 13

700 mL whiskey
thinly pared rind of 1 orange
6 Cloves
150 g roughly chopped dried figs
100 g Soft light brown sugar
1 litre vodka
thinly pared rind of 1 orange
275 g Granulated sugar
100 g dried cranberries
1 small cinnamon stick
700 mL brandy
400 g plums, pierced a few times with a skewer
300 g Granulated sugar

Steps:

  • To make the liqueurs, put each set of ingredients into a separate large sealable jar. Store in a dark, cool place, turning gently every day for the first week to help the sugar to dissolve. Leave for a month to mature. To bottle, place a muslin in a sieve and scald it by pouring boiling water over it. Strain each liqueur through the sieve into a bowl, decant into sterilised bottles, seal and label.

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