The Sweet World of LIQUEURS

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                        The Sweet World of LIQUEURS

Definition

Merriam-Webster’s dictionary defines Liqueur as: “a usually sweetened alcoholic liquor (such as brandy) flavored with fruit, spices, nuts, herbs, or seeds.”  Different countries around the world have additional requirements such as alcohol strength, sugar content, etc.  In the USA, Liqueurs and Cordials are controlled and regulated by the Tax and Trade Bureau (TTB). Their definition is as follows:

Flavored spirits product containing not less than 2½% by weight sugar, dextrose, levulose or a combination thereof made by mixing or redistilling any class or type of spirits with or over fruits, flowers, plants or pure juices therefrom or other natural flavoring materials or with extracts derived from infusions, percolation or maceration of such materials.

Rum Liqueurs and Cordials are defined as:

Liqueur/Cordial with the predominant characteristic flavor of rum made with rum as the exclusive distilled spirits base, bottled at not less than 30% alcohol by volume (60 proof).  Wine may be used but if used may not exceed 2½% by volume of the finished product.

                          Apple-Cinnamon Rum Liqueur

Ingredients:

  • 1 Granny Smith Apple, Diced
  • 2 Cinnamon Sticks
  • 3 Cups Light (low-congener) Rum at 40% ABV
  • 2 Cups Sugar
  • 1⁄4 Cup Water
  • 1 teaspoon Glycerin (optional)

Directions:

  1. In a quart jar, add apple, cinnamon sticks, 1 cup sugar and rum.  Seal jar tightly, and place in a dry, dark place for about 2 weeks.  After two weeks, strain the liquid using a double layer of cheese cloth.
  2. In a fresh quart jar, add the second cup of sugar, the glycerin, water to top and the strained liquid. Stir gently until the sugar has dissolved.
  3. Seal and store in a dark place to rest for 2-3 months.  You can then optionally transfer (and filter) into a serving decanter.

                             Coconut Rum Cream Liqueur

Ingredients:

  • 1 Cup Sugar
  • 1 Cup Water
  • 1 Can (14 oz) of Coconut Milk (or make your own, see facing page)
  • 2 tsp Coconut Extract
  • 1 Cup of White Rum at 50% ABV

Directions:

  1. Make a simple syrup by combining water and sugar, constantly stirring over medium to high heat until it reaches the boiling point.  Remove from heat let stand until it reaches room temperature.
  2. Combine the symple syrup, coconut milk and the coconut extract until they are thoroughly mixed.  Add the rum and stir until the rum has been fully incorporated.    
  3. Store in the refrigerator for up to one month.  Shake well before serving. 

                                     Caraway Rum Liqueur

Ingredients:

  • 3/4 Cup Water
  • 1 1/2 Cups Sugar
  • 2 Tbsp Caraway Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Aniseed
  • 1 tsp Coriander Seeds
  • 1 tsp Dried Angelica Root, finely chopped
  • 3 Whole Cloves
  • 2 Cups Overproof White Rum

Directions:

  1. Bring water and sugar to a boil over medium heat, stirring constantly.  Add the seeds and boil for 4 minutes.
  2. Let the liquid stand until it reaches room temperature, strain and discard the soilds.  Add the white overproof rum and allow the blend to rest in a cool, dark area for 1 to 2 months.

                             Blackberry Basil Rum Liqueur

Ingredients:

  • 4 cups blackberries
  • zest of one lemon
  • one large handful of basil
  • 3 Cups Light Rum

Directions:

  1. Place berries in a large jar and slightly crush with a fork. Add remaining ingredients and tightly secure the lid. Allow to sit for three months in a cool, dark place, shaking occasionally.
  2. At the end of three months, strain your liqueur through a jelly bag. (Find unbleached jelly bags here.) Squeeze to get all the juice out of the blackberries.
  3. Add 1 cup of sugar syrup (1 cup sugar heated with 1 cup water, then cooled). Stir to combine.  Allow this mixture to mellow 4-6 weeks before drinking.

                               Cinnamon Rum Liqueur

Ingredients:

  • 4 Bags Celestial Seasonings Bengal Spice Tea (TM)
  • 2 C. Water
  • 1/2 lb Red Hots (cinnamon-flavored candies)
  • 1 tsp Ground Cayanne Pepper
  • 1 C. Over Proof Rum (151-Proof)
  • Red Food Coloring

Directions:

  1. Combine water, tea bags and cayanne in saucepan.  Bring to a boil over medium-high heat and boil for 2 minutes.  Remove from heat and remove the tea bags.  Add the Red Hots candies and stir them in the “tea” until fully dissolved.  
  2. Allow the mixture to cool down and transfer it into a 1-quart container.  Add the overproof rum and 4 to 8 drops of food coloring, to achieve your dessired color level.  Cover the container and allow all the flavors to marry for at least 1 month.

                                       Clove Rum Liqueur

Ingredients:

  • 1 Cup Sugar
  • 2 1/2 Cups Water, Divided
  • 2 Tbsp Whole Cloves
  • 1 Tbsp Dried Hibiscus Flowers
  • 1/2 Cup Heavy (High Congener) Aged Rum
  • 1 1/4 Cup Light (Low Congener) White Rum
  • 6 Drops of Caramel Coloring (optional)

Directions:

  1. Combine 1 1/2 cups of water, sugar, cloves and the hibiscus flowers in a medium saucepan, stirring frequently for 10 minutes.
  2. Remove from the heat and allow it to cool.  Strain the solids for a milder liqueur or leave them in for a stronger-flavored version.  
  3. Transfer to a clean, 1 Liter bottle or glass container, add the rums and add enough of the remaining water to reach the 1-liter mark.  
  4. Allow the blend to rest in a cool, dark place for 1 month, after which you may decant or filter into its final serving container.

                                 Black Tea and Rum Liqueur

Ingredients:

  • 700-750 mL Bottle of Light White Rum (column-distilled)
  • Good quality Black Tea, 6 Tbsp or 6 bags
  • Simple Syrup or Sugar to taste (optional)

Directions:

  1. If the tea is in bags, carefully open the tea bags and empty them into a bowl.  Place all the tea inside the rum bottle (a funnel works great).  Close the bottle and shake it vigorously.  Allow it to sit for 24 hours, shaking every couple of hours if possible.  
  2. Once the rum extracts enough tea flavor and color (extraction time will vary depending on your ambient temperature), run the liquid through a strainer or fine mesh filter to remove all the tea leaves.