Questions tagged [liqueur]

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Replacing rhum in baba au rhum

I have some baba and would like to make baba au rhum. However I don't have rhum at home, and would like to use some other liquors. How should I go about picking the replacement? Which aspects should I ...
L.Dutch's user avatar
  • 1,135
5 votes
1 answer

Preventing discoloration when making fresh mint liqueur

Twice I have tried to make a fresh mint liqueur (flavored vodka), and both times it has turned a very unpleasant brown/black color. I'd like to figure out how to do this while keeping the nice bright ...
Trey Jackson's user avatar
1 vote
0 answers

Bailey's curdled in coffee?

I put an irish bar's baileys into my morning's black coffee I kept warm in a Stanley thermos. But after an indeterminate amount of time (between 10 mins to an hour), some of the milk curdled. Is that ...
Corty Moto's user avatar
3 votes
1 answer

Irish Cream Manufacturing

What do you need to make Irish cream in a more professional way that lasts for a long time without going bad like baileys. Do you have to use a homogenizer, and is there alternatives so it doesn't ...
Shar's user avatar
  • 31
0 votes
1 answer

What can I mix with a sweet liquor to cut its sweetness? [duplicate]

I have a flavored liquor, Salted Caramel Crown Royal, that is really sweet. What kind of mixer could I use to cut its sweetness?
Ryan cardenas's user avatar
3 votes
2 answers

Making liquor with normal milk instead of UHT milk

I would like to make a liqueur, using alcohol with 40% and other ingredients. Two of those are (according to the recipe) UHT-milk and UHT-cream. Unfortunately I could not find any source for them ...
arc_lupus's user avatar
  • 151
20 votes
4 answers

How to interpret this recipe for walnuts harvested at a given time?

I have the recipe for a liqueur which requires using walnuts harvested around the 21st of June. (Yes, the walnuts have to be far from ripe. The recipe call for green walnuts having no hardened ...
Dacook's user avatar
  • 201
4 votes
2 answers

Infusing Chilies in Alcohol

I have been reading about infusing chilies in alcohol to create a liqueur, and I'm not clear on how they should be infused (if at all). Various sources suggest various methods (whole vs. chopped, ...
nbubis's user avatar
  • 370
2 votes
2 answers

Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?

The recipes for fruitcake that I've looked at say to soak the dried fruit in brandy, rum, etc., i.e., something with a high alcohol content. I've been using liqueur which works well. I was wondering ...
lumpynose's user avatar
  • 153
1 vote
1 answer

Raspberry Infused Vodka

I recently discovered a number of bottles of raspberry infused vodka in my grandmother's basement. They are all many years old, and I'm wondering if they're still safe to drink. They seem to have a ...
Brendan's user avatar
  • 11
1 vote
2 answers

Would baking chocolate with baileys/kalhua cook out the alcohol?

Good day. My friends and I are planning on making a skillet based smores but with a twist. I've seen tons and tons of recipes but the basic recipe is that there's chocolate at the bottom of the ...
Razgriz's user avatar
  • 415
3 votes
1 answer

Is cooking with fruit liqueur comparable to cooking with fruit juice?

I had some cranberries and blueberries that were past their prime, so to preserve them I made them into a liqueur. However I'm not much of an alcohol drinker, so I was thinking of using this liqueur ...
Malper's user avatar
  • 896
5 votes
1 answer

Is there any reason not to keep fruits inside nalewka for too long?

In much of Eastern Europe, it is common to prepare so called nalewka. The basic idea is to take some fruit (e.g. cherries, blackcurrants) and macerate it in strong alcohol, then remove the fruit and ...
Jakub Konieczny's user avatar
22 votes
1 answer

What is a liqueur?

I was sitting in a hotel bar sipping cocktails with friends last night, and as one of the less well-versed of us was casting an eye over the cocktail list, he idly asked "is vermouth a liqueur?". "Of ...
Tom Anderson's user avatar
7 votes
1 answer

Determining sugar content of liqueurs

My girlfriend and I have been experimenting with making different flavors of chocolate truffles. One difficulty with this is that different flavorings have different amounts of sugar, meaning we need ...
Micah's user avatar
  • 172
15 votes
6 answers

Can liqueurs be reduced?

I'm thinking specifically about Frangelico, but Kahlua is another one that I use quite a bit. I don't care about alcohol content, but I would like stronger flavor and less liquid.
Jolenealaska's user avatar
  • 58.5k
6 votes
2 answers

Balance overly sweet liqueurs

When dealing with particularly sweet liqueurs, in particular Midori (a very sweet melon flavored liqueur), I tend to find their sugary nature overpowering the rest of the drink. What is the best way ...
WLPhoenix's user avatar
  • 163
5 votes
5 answers

An alternative to Baileys?

In this video of triple chocolate pudding recipe, a shot of Baileys is added to whipped cream. Other than Baileys, what can I add to the cream?
input's user avatar
  • 161