Homemade Limoncello

I love making homemade liqueurs. It's not always cheaper than buying them in the liquor store, but it is lots of fun, and you can make them to your own taste, in the amounts you need. 

This homemade Limoncello is bracingly strong and tart, and not too sweet.   

I used this method to make Limoncello by suspending a whole lemon wrapped in cheesecloth over vodka to vaporize the lemon oils without muddying the flavour. 

I used a high-proof vodka, but you can use any clean-flavoured vodka you enjoy.  I don't believe there's a lot of taste difference between top-shelf and lower-end vodkas, so use what you like. 

I'm not usually terribly picky about using organic produce, but for this I highly recommend finding organic lemons. Everything in the lemon skin will go into the liqueur, including any pesticides lingering there.  If you can't get organic, scrub them very well before using. 

Bundle the lemon into cheesecloth and tie it with a length of twine, leaving a long string to suspend the lemon over the vodka.

I used only a cup of vodka to make about 375mL of liqueur, but you can easily double the recipe using two lemons if you have a large enough jar to suspend them without touching the vodka.  

Pour the vodka into a wide-mouth jar, suspend the lemon above and wrap the string around the mouth of the jar until it holds on its own.  Then put a lid on the jar. 

Label it! Then put it in a cool cupboard for a month.  

When a month has passed, you'll see condensation on the jar.  That's the alcohol drawing out the flavour from the lemon peel.

Remove the lemon in cheesecloth and discard it.  Make a simple syrup by heating water and sugar.  Once the sugar is dissolved, add the zest of one new, fresh organic lemon and let it steep for 15 minutes.

Mix the syrup and lemon peel with the vodka and let it sit for another 30 minutes.

Strain the liqueur into a bottle and discard the lemon peels. I used an old gin bottle and my awesome husband made this cute label for the bottle.

Homemade Limoncello is great to give as a gift, and there's still enough time to make a batch before Christmas! 

It is great served over ice, mixed with prosecco, or in a cocktail. 

Here's the recipe.  Cheers!

Ingredients:
2 organic lemons
1 cup (250mL) vodka
1/2 cup sugar
1/2 cup water

Equipment:
large wide-mouth jar with lid
cheesecloth
twine
peeler or paring knife to peel lemon

Instructions:
Place vodka in a large, wide-mouth jar.
Wrap 1 lemon in cheesecloth and tie string around the top to secure it. Wrap the string around the mouth of the bottle to suspend the lemon over the vodka.  Make sure the lemon doesn't touch the vodka. 
Put the lid on the jar and store it in a cool, dark place for 4 weeks.
Heat the water and sugar in a saucepan. Peel the second lemon, avoiding the white pith.  Once the sugar has dissolved in the water, add the lemon peel to the syrup and let cool for 15 minutes. 
Mix the lemon syrup with the vodka and let sit for 30 minutes.
Strain the Limoncello and keep, refrigerated in a pretty bottle or give as a gift. 

Happy Hour - Brooklyn Cocktail

I'm very interested in craft cocktails lately.  Ever since we went on our Southern USA road trip in the spring, I've been more interested in bourbon.  

The Brooklyn cocktail is usually made with rye but I used bourbon.  Here's what you need for one cocktail:

Boozes: Chai Cream Liquor

The other day I showed you how to make home made Irish Cream Liquor.  This is a variation on that recipe that gives you the yummy spice of chai.  If you like eggnog, you would probably love this.  Although I love this but I'm not a fan of eggnog.  You can make nicer labels than this and give it as a gift or drink it all yourself.

I just made a half batch but that left me with half a can of condensed milk, so here's what you need to make 750mL and you can do the math if you want to halve it.

1 cup 18% table cream
1 300mL can sweetened condensed milk
1 cup Canadian whisky
3 chai tea bags
1/2 cup water 
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

1/8 teaspoon ground cardamom

Heat 1/2 cup of cream in a small saucepan along with the teabags, water and spices.  Bring to a gentle boil and whisk spices to dissolve. Boil 5 minutes.

Remove the teabags and pour the mixture into a bowl or large measuring cup.  Add the sweetened condensed milk, whisky and remaining cream and whisk together.  

Pour into a large jar or bottle with a tight fitting lid.  This will keep in the fridge for about 2 weeks and is great over ice or in coffee.  

Boozes: Home Made Irish Cream

I like Irish Cream Liquor at Christmastime, especially in coffee.  But I am always dismayed to pay the price of a bottle.  I sometimes buy the off-brand stuff instead of real Baileys, and I particularly like it when I can find lower fat versions.  I'm not sure if this home made version was any cheaper (although if you can get your hands on some inexpensive rye whisky it could be) but it was very easy and delicious, so I consider it worth the effort.  

Here's what you need:

1 cup 18% table cream
1 tablespoon cocoa powder
1 teaspoon instant espresso
1 300mL can sweetened condensed milk
1 cup Canadian whisky
1 tsp vanilla extract

Combine 1/2 cup of the cream with the cocoa and espresso powders in a small pot over high heat and whisk constantly until it comes to a gentle boil and the cocoa is dissolved.

I didn't whisk well enough and my cocoa didn't completely dissolve.  It still tastes great though.  It just has some cocoa bits in it.

Remove from heat and pour into a large bowl.  Add the can of sweetened condensed milk.

Then add in the rest of the cream, the whisky and the vanilla.

Whisk until combined.

And pour it into a large jar or bottle with a tight fitting lid.

This will keep in the fridge for up to 2 weeks.  Shake well and serve over ice or in coffee.

Simple and delicious!