1 pint Vodka
2 tsp Wormwood, cRumbled
2 tsp cRumbled Anise seeds
1/2 tsp Fennel seeds
4 Cardamom pods
1/2 tsp Coriander, ground
2 tsp Angelica root, chopped

Directions: Steep wormwood in Vodka for 48 hours. Remove, add the rest and steep for one week. Age.

1 bottle Vodka
50 gr Sugar
50 ml pure Anise extract
1 tblsp Licorice root, chopped
1 Wormwood twig

Directions: Mix together and let sit a few days. Strain through a coffee filter. To serve mix 1 part absinthe to 4 parts Water, add ice, enjoy.

1 cup granulated Sugar
3/4 cup Water
2 Apricot dried halves
1 tblsp Almond flavoring / extract
1/2 cup pure Grain alcohol
1/2 cup Water
1 cup Brandy
3 drops yellow Food coloring
6 drops red Food coloring
2 drops blue Food coloring
1/2

Directions: Combine Sugar and 3/4 cup Water in a small saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer until all Sugar is dissolved. Remove from heat and cool. In an aging container, combine apricot halves, almond extract, grain alcohol with 1/

3 tblsp dried and chopped Angelica root
1 tblsp chopped Almond
1 cracked Allspice berry
1 one-inch Cinnamon stick, broken
3-6 crushed Anise seeds (or fennel seeds)
1/8 tsp powdered Coriander seed
1 tblsp fresh chopped Marjoram leaves
1.5 cup

Directions: Combine all herbs, nuts and spices with Vodka in a 1 quart or larger aging container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or coffee filter, discarding solids. Clean out aging container. Place liquid back in containe

3 large Orange
3 cups Vodka
1 1/3 cup superfine Sugar

Directions: Pare very thinly the bright-colored rind from the oranges (no white). Blot the peel on paper towels to remove any excess oil. Put peel in a 4 cup screw-top jar. Add 2 cups Vodka. Close jar. Store in a cool, dark place for 2 days or until the Vodka has abs

10 tblsp instant Coffee
4 tblsp Vanilla extract
2 1/2 cups Sugar
1 qt Vodka
2 1/2 cups Water

Directions: Combine coffee, Sugar and Water. Simmer 1 hour and let cool. Add vanilla and Vodka. Age in seAled jar 2 to 3 weeks.

2 cups Water
2 cups white Sugar
1/2 cup instant Coffee
1/2 Vanilla bean, chopped
1 1/2 cup Vodka
Caramel coloring

Directions: Boil Water and Sugar until dissolved. Turn off heat. Slowly add dry instant coffee and continue stirring. Add a chopped vanilla bean to the Vodka, then combine the cooled Sugar syrup and coffee solution with the Vodka. Cover tightly and shake vigorously e

1/2 kg coarsely chopped Cranberries
3/4 L Sugar
1/2 L Light Rum

Directions: Place the chopped cranberries in a 2 liter jar that has a tight-fitting lid. Add the Sugar and Rum. Adjust the lid securely and place the jar in a cool, dark place. Invert the jar and shake it every day for six weeks. Strain the cordial into bottles and s

14 oz sweetened Condensed milk (Eagle brand)
1 1/4 cup almond, mint, orange or Coffee liqueur
1 cup Whipping cream
4 Egg

Directions: In blender container, combine all ingredients, blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir before using.

400 ml Condensed milk
300 ml Cream
300 ml Milk
3/4 cup Rum (Bundy)
2 tblsp Chocolate syrup
2 tsp instant Coffee
2 tsp boiled Water

Directions: Dissolve coffee in Water. Mix all ingredient’s slowly in a blender. Serve chilled. Keeps, seAled in the fridge, for 2 weeks.

8 cups Sugar
6 cups Water
1 pint Grain alcohol (188 proof)
1 oz pure Peppermint extract
1 tblsp green Food coloring

Directions: Bring Sugar and Water to a boil and simmer for 10 minutes. Cool. Add the remaining ingredients and stir. Cover and let ripen for 1 month.

1 1/4 cup fresh Mint leaves, slightly packed
3 cups Vodka
2 cups granulated Sugar
1 cup Water
1 tsp Glycerine
8 drops green Food coloring
2 drops blue Food coloring

Directions: Wash leaves in cold Water several times. Shake or pat dry gently. Snip each leaf in half or thirds. Discard stems. measure cut mint leaves, packing lightly. Combine mint leaves and Vodka in aging container. Cap and let stand in a cool place for 2 weeks, s

2 cups distilled Water
1 cup white Corn syrup
1/2 cup Sugar
2-3 drops yellow Food coloring
1 1/2 cup Grain alcohol (188 proof)
6 drops Anise extract
2 tsp Vanilla extract

Directions: Boil Water, corn syrup and Sugar for 5 minutes. Add the remaining ingredients and stir. Cover and let stand 1 month.

1/3 cup Orange zest
1/2 cup granulated Sugar
2 cups Cognac (or French Brandy)
1/2 tsp Glycerine

Directions: Place zest and Sugar in a small bowl. Mash and mix together with the back of a wooden spoon or a pestle. Continue mashing until Sugar is absorbed into the orange zest and is no longer distinct. Place into aging container. Add cognac. Stir, cap and let age

500 gr pure Honey
1/4 L Water
3/8 L Grain alcohol (spirit of wine)

Directions: Dissolve honey in hot Water. The Water should not be hotter than 45 degrees Celsius. Let the mixture cool down, then add spirit of wine.

1 cup Scotch
1 1/4 cup Half-and-half
1 can sweetened Condensed milk
3 drops Coconut syrup / flavoring
1 tblsp Chocolate syrup

Directions: Mix scotch and milk. Add half-and-half. Add rest.

1 pint Whipping cream
1-1/2 tsp Vanilla extract
1-3/4 cup Brandy
2 tblsp Chocolate syrup
3 Egg
14 oz sweetened Condensed milk

Directions: Combine all the ingredients in a blender. Blend on lowest setting until frothy or well blended.

3 Egg
1 tsp Coconut syrup / essence
1 1/2 tblsp Chocolate syrup
1 cup Whiskey
1/2 tsp Coffee powder

Directions: Blend all ingredients in a blender for no longer than 2 mins. Pour over ice and enjoy straight away.

1 pint Half-and-half
2 Egg
1 1/2 cup Irish whiskey
2 tblsp Chocolate syrup
1 dash Cinnamon
1 tsp Vanilla extract

Directions: Blend all ingredients in a blender until mixed well, serve cold. Stores up to two weeks in the fridge, but it’s never lasted that long .

14 oz sweetened Condensed milk
1-3/4 cup Irish whiskey
4 Egg
1 cup Cream
2 tblsp Chocolate syrup
1 tblsp instant Coffee (powder)
1 tsp Vanilla extract
1/2 tsp Almond flavoring / extract

Directions: Combine all ingredients in a blender until smooth. Store in the refrigerator for up to one month.