Homemade: Pineapple Liqueur #1
Homemade Pineapple Liqueur
Almost everyone who drinks has enjoyed a Pina Colada. You can't deny the deliciousness of a good Pina Colada or that pineapple is a key part of the flavor. Though shame on you if you have never tried a Pineapple liqueur! What better way is there to enjoy pure pineapple flavor with a nice alcohol bite and plenty of sweet?
I found a simple pineapple liqueur recipe on Gunther Anderson's liqueur site and tried my hand.
Homemade Pinapple Liqueur Recipe
- 2 cups pineapple
- 1/2 tsp vanilla
- 2 1/2 cups vodka
- 1/2 cup sugar syrup
"Steep 1 week, strain/squeeze and filter, add syrup, age 1 month.
Notes: Sharp - more sugar? Another recipe calls for rum, which might be smoother."
As you can see; quite simple. I didn't deviate from this recipe at all and the produce that resulted is mighty fine.
You might wonder if you can use canned pineapple or do you need fresh?
Stellina – More tasty Liqueur from friendly Monks
Stellina Jaune
You have no doubt heard of Chartreuse Liqueur or various other alcoholic beverages created by, or watched over by Monks. Enter Stellina, a newer herbal liqueur which is supposed to be similar to Chartreuse. They have the same claims of health benefits and are both made by Monks in France. Stellina also comes in green and yellow like Chartreuse.
Stellina is made by the freres de la Sainte Famille in Belley, France. Not far away from the distillery that produces Chartreuse.
As far as I can tell, this Liqueur is not available yet in the USA. According to "The Japan Times", there will be a launch in Japan next month. Too bad I don't have any friends over there. I am really interested to try a new herbal liqueur.
The Stellina is double-distilled as opposed to Chartreuse being single-distilled. Which could make for a smoother more mellow experience.
Check out "The Japan Times Online" for an interview with Brother Teodoro. He is apparently the only living man who knows the recipe.
Homemade: Raspberry Liqueur #1
Home-made Raspberry Liqueur
This would be the first attempt in my journey of Liqueur making. I obtained a recipe from Gunther Anderson's site that sounded easy. For which I pretty much followed the recipe except for one deviation which I'll explain in a minute. First the original recipe.
Homemade Raspberry Liqueur (Hughes) Recipe
From: Eric Hughes
- 2 cups whole fresh raspberries
- 3 cups vodka
- 1 1/2 cup sugar syrup
- 2 teaspoons of vanilla extract
"Steep for 2 weeks. Strain and Filter. Add sugar syrup and vanilla extract. Age as long as possible (at least one week).
I found that the vanilla extract smoothed out the vodka's taste without overpowering the raspberries."
First, the recipe calls for vodka but does not mention the proof. The majority of recipes I have seen call for 100 proof or 80 proof, but unfortunately I did not have 80 proof, only 100 at the time. I figured I could dilute it a bit with some filtered water, so I used 2 and 1/2 cups of 100 proof vodka with 1/2 cup water. I really was not being scientific about this, being my first Liqueur. No idea what proof the final product will end up as.
Cocktail: Steak 954 “Rio Mar”
I recently wrote a review of "St-Germain Liqueur". Then I stumbled upon a delicious sounding cocktail which includes black-berry infused St-Germain. It was created by Bartender Jonathan Taylor from the restaurant Steak 954 in Fort Lauderdale, Fl. Check out the recipe below.
Steak 954 Rio Mar
1 1 / 4 ounce black cherry bourbon
1 ounce blackberry-infused St. Germain
1 ounce lemon juice
Dash Angostura bitters
Ice
1 1 /2 to 2 ounces prosecco
3 St. Germain-infused blackberries
"How to make the drink: Put the bourbon, black-berry infused St. Germain, lemon juice and Angostura bitters into a shaker filled with ice. Shake well. Strain into a chilled champagne flute. Add enough prosecco to fill the glass to about an inch from the top. Garnish by floating 3 infused blackberries on top of the drink. Makes 1 serving. — Tracey Broussard"
Found this recipe at the Sun Sentinel You can read about infusing the St-Germain and more in the source article.
How do you drink your Liqueur?
I've added a new Page to the blog; "How to drink Liqueur?". Eventually it will cover every aspect of drinking Liqueur, from what to drink it out of, choosing a liqueur and how to taste it. Right now it talks about what to consider when choosing a drinking vessel. Go check it out!
Liqueur Review: Amaretto di Amore
Amaretto di Amore - Amaretto Liqueur
Amaretto di Amore has been around a while and Amaretto itself has history going way back. You have definitely either seen it in a bar or drank it in a cocktail. A 750ml bottle of Amaretto di Amore typically goes for around $12 - $15.
Let's take a sip.
Background:
Amaretto is defined by most sources as an Almond-flavored Liqueur made from either Almond or Apricot pits. Turns out they have a similar flavor.
The origin of Amaretto is in Italy, however there are several brands produced in America and other lands around the world. Amaretto di Amore's label (from my older bottle) says it is produced by the Barton Distilling Company which appears to have been acquired by the Sazerac Company in early 2009.
Visual:
A first glance at the liquid in this bottle and you really get the idea of Almonds. It is a light golden brown with almost a hint of orange to it.
Liqueur Review: St-Germain
While browsing through one of the larger discount liquor stores in Nashville TN I saw this liqueur I had not noticed before.
St-Germain Liqueur
I think the amazing bottle is really what got my interest, but never the less I had to give this one a try. It was $35 so not too pricey.
Background:
Doing a little reading a about St-Germain is interesting. Turns out it is a flower or floral liqueur made from Elderflowers and various other ingredients. St-Germain contains 100% natural ingredients and no preservatives which is points in my book. Worthy of note as well is the mention that St-Germain has roughly half the sugar of most Liqueurs. Though I have not seen the actual amounts in grams yet.
It imported from France by Maison 6ème Arr., Philadelphia, PA.
On the St-Germain website you can learn that every load of elderflowers they use to make this stuff is hand-picked and then bi-cycled.. yes bi-cycled from the foot hills of the Alps down to a market where they purchase them to make the liqueur.
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