Homemade Liqueurs and Infused Spirits: Innovative Flavor Combinations, Plus Homemade Versions of Kahlúa, Cointreau, and Other Popular Liqueurs by Andrew Schloss Read Free Book Online Page B

cups vodka (80–100 proof)
1 cup light rum (80 proof)
Instructions
1. Muddle the raspberries and simple syrup with a wooden spoon in a half-gallon jar. Stir in the peaches, vodka, and rum.
2. Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of raspberries and peaches, about 7 days.
3. Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.
4. Seal and store in a cool, dark cabinet. Use within 1 year.
    Sláinte! Sip after dinner or drizzle over ice cream.

    La Pêche Copycat Peach Schnapps
    Peach fragrance is fleeting, which is why peach perfume captured in an imbibable form tastes radically magical. Herbal dry vermouth is added after tincturing to enhance the floral quality of peach. Although you could put everything together all at once, starting out with a high concentration of alcohol speeds up the transfer of fruit flavor into the liquid.
    Makes about 1 quart
Ingredients
1 1 ⁄ 3 cups vodka (90 proof )
12 dried peach halves, finely chopped, or 5 fresh peaches, pitted and finely chopped, or 30 frozen peach slices, thawed
1 1 ⁄ 4 cups dry vermouth (18% ABV)
1 cup Simple Syrup
Instructions
1. Muddle the vodka and peaches with a wooden spoon in a half-gallon jar. Stir to moisten the fruit.
2. Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of peach — 3 to 5 days if using dried fruit, about 7 days for fresh fruit.
3. Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.
4. Stir in the vermouth and simple syrup.
5. Seal and store in a cool, dark cabinet. Use within 1 year.
    L’chaim! Mix with Champagne for an easy Bellini.

    Ginger-Peach Sake
    Genshu is undiluted sake (Murai is a popular brand). With half the proof of distilled liquors, genshu has a similar alcohol concentration to vermouth and is best supplemented with vodka to ensure sufficient alcohol for tincturing. Because of its slightly reduced alcohol concentration, this liqueur needs to cure for more than a week to build full flavor. The ginger tinctures faster than the peach, so I have purposely kept the amount of ginger small. If you want more zip, feel free to use a 2-inch piece of fresh ginger.

    Makes about 1 quart
Ingredients
1 1 ⁄ 2 cups genshu sake (18 to 20% ABV)
2 cups vodka, preferably rice vodka, like Kai (80 proof)
12 dried peach halves, chopped
1 (1-inch) piece fresh ginger, coarsely shredded
1 cup Simple Syrup
Instructions
1. Muddle the sake, vodka, peaches, and ginger with a wooden spoon in a half-gallon jar. Stir to moisten everything.
2. Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of ginger and peach, 7 to 10 days.
3. Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.
4. Stir in the simple syrup.
5. Seal and store in a cool, dark cabinet. Use within 1 year.
    Prost! Serve well chilled by the shot.

    Peach Pit
    Peaches have an affinity for almonds, which is only fitting, since they come from the same family tree. Well, almost the same: Peaches and almonds are botanical cousins. Almond fruit looks like a small leathery peach, and inside every peach pit is a seed that looks and tastes like a bitter almond. In this liqueur, I’ve reinforced the connection by adding a hint of almond extract.
    Makes about 1 quart
Ingredients
1 fifth (750 ml/3 1 ⁄ 4 cups) vodka (80–100 proof)
12 dried peach halves, finely chopped, or 5 fresh peaches, pitted and finely chopped, or 30 frozen peach slices, thawed
1 cup Simple Syrup
1 ⁄ 8 teaspoon pure almond extract
Instructions
1. Muddle the vodka and peaches with a wooden spoon in a half-gallon jar. Stir to moisten the fruit.
2. Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of peaches — 3 to 5 days if using dried fruit, about 7 days for fresh fruit.
3.