Home Made Liqueurs

Make your own fancy liqueurs at home with little effort and a lot of good taste. Home made liquers are often tastier than the boughten liquers and are made very inexpensively. The word liqueur comes from the Latin word liquifacere which means "to dissolve."

History - Instructions - Liqueur Online Tools - Chocolate/Coffee Liqueur Recipes Spices and Nuts Liqueur Recipes - Fruit Liquer Recipes

Liqueurs and cordials differ from kiquors in that the fruit and spices are an essential, not a contaminant, to the finished product. The variety of ingredients that can be added as flavoring give the person a lot of creativity to create their own special liqueur.

To make your gift special, purchase antique or reproduction bottles in which to present your liqueurs.

Liquers Historical Information

A Little History of Liqueurs

History of Liqueurs

Liqueur Making Instruction

A Guide To Liqueur Making

How to Make Your Own Liqueurs

How to Make the Sugar Syrup

Macerating the Fruit Technique

Liqueur Online Tools

Liqueur Flavorings Reference Chart

Liquid Volume Metric Conversion Calculator

Coffee and Chocolate Flavored Liqueur Recipes

Coffee Flavored Liqueur

4 cups white sugar
2 cups boiling water
2 oz. instant coffee
1 Pint vodka
1 vanilla bean cut into small pieces

Combine all ingredients in a half gallon jar. Shake 2-3 times per week for one month. Strain for vanilla bean pieces before serving. Makes approximately 1 1/2 pints.

Creme De Cacao Liquer Recipe

Irish Creme Liqueur Recipe

Kahlula Liqueur Recipe

Tia Maria Coffee Liqueur Recipe

Vanilla Coffee Liqueur Recipe

Liqueur Recipes Spices and Nuts

Angelica Liqueur Recipe

Benedictine (Killmister) Recipe

Creme De Menthe Liqueur Recipe

Drambuie Liqueur Recipe

Gallinano Liqueur Recipe

Nocino: Italian Walnut Liqueur

Peppermint Schnapps Liqueur Recipe
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Liqueurs stem from the first medicinal drinks in which apothecarians and physicians tried to capture the healing power of herbs and plants.

Liqueurs come in three basic categories ..

Strong : 33-45% abv, with 31-55% sugar,

Dessert : 25-30% abv, with 32-50% sugar, or

Creme : 20-23% abv, with 50-60% sugar.

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