It is easy to dismiss homemade liqueurs in favor of more familiar purchased spirits, but the unique flavors possible when creating a liqueur from scratch can't be equaled at the liquor store. These lovely liqueurs also help to create a more festive atmosphere at a party. Luscious Liqueurs by A.J. Rathbun, provides instructions and recipes for 50 homemade liqueurs.
Homemade Gifts
The holiday season often presents gift-giving occasions for people who are not easy to buy for. Try making a large batch of a festive liqueur, such as Spiced Rum, Persephonia, or Love Liqueur, and pouring it into several small pretty bottles, tie on tags with cocktail suggestions, and a perfect present will be awaiting the next gift-giving dilemma.
Party Themes
Try using a liqueur recipe to inspire a party. Limeoncello to welcome spring, Coconut Pineapple cocktails for a beach celebration, Heroic Hazelnut to end a fall dinner party. For a pot-luck gathering, a homemade liqueur can suffice as the host's contribution.
Summary
The book itself is lovely enough to give as a gift. It's comfortably small, and filled with beautifully-enticing photographs and well-written instructions. Most of the recipes require some time for the liqueur to set, so gift giving will have to be planned in advance, but the end result will be worth the wait.
Recipe Excerpt:
This Asian-inspired liqueur is enhanced by the flavors of lemongrass and Thai basil. It is perfect for a themed dinner party or gift to a lover of Thai food.
Lebaoku
- 1 cup loosely packed fresh Thai basil leaves
- 2 1/2 cups vodka
- 1/4 cup diced lemongrass (use the rooty thick part above the hard end, pulling off first two outer layers)
- 1 1/2 cups sugar
- 1 1/4 cups water
- Wash and dry the basil leaves. Put the basil and vodka in a glass container with a tight-fitting lid. Swirl briefly to make sure the basil is covered. Seal and place the container in a cool, dry spot away from sunlight. Let it sit for two weeks, swirling occasionally.
- Put the lemongrass, sugar and water in a medium-size saucepan over medium heat. Bring the mixture almost to a boil, stirring regularly. Don't let the mixture boil, but cook until the sugar is completely dissolved. Remove from the heat and let cool completely.
- Add the lemongrass mixture to the vodka-basil mixture, stir once to combine, and reseal. Return to its spot. Let sit for 2 more weeks.
- Strain the liqueur through a double layer of cheesecloth into a pitcher or other easy-pouring vessel. Strain again through 2 new layers of cheesecloth into 1 large bottle or a number of small bottles or jars. If you can possibly resist, place the Lebaoku in the freezer and don't taste for at least another week.
Title: Luscious Liqueurs
Author: A.J. Rathbun
Publisher: Harvard Common Press, 96 pages, $12.95
ISBN: 978-1-55832-380-3
Further reading:
Cakes for Birthday Celebrations
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