Homemade bitters from culinary duo Will and Rose are the followup to their homemade vermouth. Their recipe is complex and involves ingredients like rye, gentian, and anise seed. Have you ever made a flavored spirit or liqueur at home? Homemade liqueurs make great gifts, and now is the time to start steeping to finish in time for the holidays! (via Tastespotting)
Chelsea was really excited about making some "snaps." I guess that's the Norwegian version of schnapps. The recipe is in "The Kitchen of Light" by Andreas Viestad (one of our new found favorite chefs.)
So, Chelsea made a coriander and orange version and a dill version. I picked up some peppermint from the farmer's market and made a peppermint snaps. One thing I learned with the peppermint version is to take out the peppermint when the color looks vibrant. After that it starts to oxidize and lose its vibrancy.
http://www.flickr.com/photos/art_chel/1326916806/in/set-72157600128599909/
http://www.flickr.com/photos/art_chel/1326923726/in/set-72157600128599909/
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Here's the peppermint-
http://www.flickr.com/photos/art_chel/1458664222/
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A good one is Liqueur 44 which I've made a bunch of times from Susan Loomis' French Farmhouse Cookbook and it is pretty awesome. It is more or less:
44 sugar cubes
44 coffee beans
an orange w/ 44 cuts in it
a banana w/44 cuts in it
a vanilla bean w/ 44 cuts in it.
Put all that in a jar with a liter of vodka and let it sit for 44 days. Run it through a coffee filter and bottle. Makes a great after dinner drink.
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Woo, homemade booze! While we're talking infusions, I'll recommend sloe gin liqueur (http://www.recipe4living.com/Recipe/32482-SloeGinandLiqueurRecipe.aspx). All you need is a pound of sloes, 710-750ml of gin (or vodka, which I prefer), and 1 1/2 cup of sugar.
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