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Questions tagged [liqueur]

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2
votes
1answer
118 views

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 ...
-1
votes
1answer
144 views

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?
3
votes
2answers
138 views

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 ...
20
votes
4answers
4k views

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 ...
4
votes
2answers
392 views

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, ...
2
votes
2answers
4k views

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 ...
1
vote
1answer
87 views

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 ...
1
vote
2answers
2k views

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 ...
3
votes
1answer
115 views

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 ...
4
votes
1answer
629 views

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 ...
21
votes
1answer
2k views

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 ...
7
votes
1answer
1k views

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 ...
15
votes
6answers
4k views

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.
6
votes
2answers
11k views

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 ...
5
votes
5answers
23k views

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?