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<blockquote data-quote="Lou63" data-source="post: 211908" data-attributes="member: 207">time for B's and C'sBailey's Irish Cream1 2/3 cup of whiskey1 cup of half and half1 14 oz can of sweetened condensed milk1 tsp of instant coffee dissolved in 1 Tbsp hot water and cooledCombine all ingredients and blend wellRefrigerateShake well before usingWill keep for 2 months refrigeratedBlueberry LiquorIngredients·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; 1 (12 ounce) package frozen blueberries, thawed·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; 1/2 lemon, zested·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; 3 whole cloves&nbsp;·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; 1 1/2 cups vodka·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; 3/4 cup simple syrupDirections1.&nbsp; &nbsp; &nbsp; &nbsp; Mash thawed blueberries with a fork in a bowl, then place into a 1-quart canning jar. Add the lemon zest, cloves, and vodka.2.&nbsp; &nbsp; &nbsp; &nbsp; Seal the jar tightly with its lid and place in a cool, dark place. Allow the vodka to stand for 3 months, shaking the jar gently every few days.3.&nbsp; &nbsp; &nbsp; &nbsp; After 3 months, strain out the blueberries, and filter the vodka through cheesecloth into another 1-quart jar. Pour in the simple syrup, seal the jar tightly with its lid, and shake until the syrup has dissolved.4.&nbsp; &nbsp; &nbsp; &nbsp; Again place into a cool, dark place, and age for at least a month. When ready to bottle, filter again through cheesecloth, then pour into a decorative bottle of your choice.Simple syrupIngredients<ul>
<li data-xf-list-type="ul">1 cup water</li>
<li data-xf-list-type="ul">1 cup sugar</li>
</ul>How to Make ItStepIn a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely.Atomic cherries recipe&nbsp;Ingredients:<ul>
<li data-xf-list-type="ul">Fresh cherries*</li>
<li data-xf-list-type="ul">Moonshine (or vodka)*</li>
</ul>Directions:<ol>
<li data-xf-list-type="ol">Stem the cherries. (The stems can make the cherries bitter.)</li>
<li data-xf-list-type="ol">Score or pit the cherries. To score them, use a paring knife to create a slit around the hemisphere of the cherry (the stone should stop the knife from going all the way through). Use this method if you plan to have the cherries around for a while. You'll have to be careful of the stones when you use them, but the flesh won't break down as fast. If you plan to use them within a couple of weeks, you can pit them and not have to worry about the stones.</li>
<li data-xf-list-type="ol">Stuff the cherries into a sterilized Mason or other glass jar with an airtight lid. Try to pack them well without squashing them. Leave about an inch of headspace at the top.</li>
<li data-xf-list-type="ol">Cover the cherries with moonshine, leaving about 1/2 inch of headspace. If you're using additional flavors, make sure you account for those when filling the jar so you don't overfill it.</li>
<li data-xf-list-type="ol">Place the cherries in the refrigerator, and leave them for at least 24 hours. They're at their peak at a week in the fridge, but you can leave them longer since they're covered with alcohol (no water bath needed). Just make sure you only score the cherries if you plan to go longer than a couple of weeks.</li>
<li data-xf-list-type="ol">Serve them the same way you would maraschino cherries (adults only!). You can also pull out a few, freeze them on a greased sheet pan and pop them into a plastic freezer bag once they're frozen. And don't just throw out the liquor. It's still completely usable.</li>
</ol>Crock-Pot Cherry Pie Moonshine&nbsp;&nbsp;<table style='width: 100%'><tr><td><table style='width: 100%'><tr><td>Prep Time</td></tr><tr><td>10minutes</td></tr></table></td><td><table style='width: 100%'><tr><td>Cook Time</td></tr><tr><td>120minutes</td></tr></table></td></tr></table>Ingredients§&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 30ounces <a href="https://crockpotladies.com/ingredient/canned-cherries-in-heavy-syrup/" target="_blank">canned cherries in heavy syrup</a>such as Oregon brand§&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 1/2cup <a href="https://fave.co/2vpWQg3" target="_blank">granulated sugar</a>§&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 32ounces <a href="https://crockpotladies.com/ingredient/bottled-cherry-juice/" target="_blank">bottled cherry juice</a>§&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 2cups <a href="https://crockpotladies.com/ingredient/grain-alcohol/" target="_blank">grain alcohol</a>or vodkaInstructions1.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; Add the sugar, cherry juice and both cans of cherries to the crock-pot.2.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; Cook on low for 1 hour to 2 hours or until the sugar has dissolved and the mixture is heated.3.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; Allow the mixture to cool.4.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; Once the liquid has cooled , add in the grain alcohol or vodka.5.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; Pour mixture into jars with lids.6.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; Makes about 3 Quart Jars&nbsp;Candy Cane VodkaIngredients·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; 8-10 ounces vodka·&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; 1-2 full size candy canesInstructions1.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Pour vodka into a mason jar2.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Add candy canes3.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Close lid &amp; let sit about 1 week for the candy canes to completely dissolve.4.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Give it a good shake prior to use5.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Transfer to gift bottles if desired.Cherry LiqueurIngredients 6 cups Bing cherries, pitted&nbsp; 1 cup brandy 1/2 cup vodka1 cup water1 cup sugar 1 cinnamon stick, broken&nbsp;Preparation&nbsp;Put the pitted cherries at the bottom of a sealable glass jar and muddle them with a&nbsp;wooden spoon or muddler to release some juice. Drain the juice into a separate container&nbsp;and set aside. Then add the brandy, vodka, and cinnamon stick to the muddled cherries.&nbsp;Seal and shake the jar. Let steep for one week at room temperature away from direct sun,&nbsp;shaking every few days. Combine the reserved cherry juice, sugar, and water in a pan and&nbsp;bring to a boil, stirring frequently until sugar dissolves. Remove from heat and let cool.&nbsp;Once the syrup is cooled, add it to the steeping jar, seal, and shake. Then let it steep for&nbsp;an additional 2 to 5 days. Strain through fine-mesh sieve lined with cheesecloth into glass&nbsp;jar or bottle. Store in the refrigerator for up to 3 monthsCherry-infused bourbonYields 3 cupsKick back and relax this summer with a cool old-fashioned cocktail. This cherry-infused bourbon adds just the right amount of seasonal flavor.Ingredients:<ul>
<li data-xf-list-type="ul">3 cups bourbon</li>
<li data-xf-list-type="ul">2 cups fresh cherries</li>
</ul>Directions:<ol>
<li data-xf-list-type="ol">Wash two cups of cherries and remove the stems and the pits. Place the cherries in a large Mason jar.</li>
<li data-xf-list-type="ol">Add three cups of bourbon to the jar and seal with the lid. Place in a cool dark place for one week. Shake the jar once a day for seven days.</li>
<li data-xf-list-type="ol">Using a fine sieve, strain the liquid from the cherries. Store the infused bourbon in a Mason jar in the freezer.</li>
</ol>Creamy Coconut Liqueur&nbsp;Prep Time 1 hour 50 minutes Cook Time 10 minutes&nbsp;Servings 1 lt. - 4 cupsIngredients400 ml – 1 2/3 cups coconut milk250 ml – 1 cup heavy cream250 ml – 1 cup milk 100 gms – ½ cup sugar100 ml – 3 oz. alcohol 95% or 151 proof grain alcohol or 125 ml – 4 oz. Vodka5 tbsp desiccated coconut2 tsp coconut essence&nbsp;InstructionsPut the coconut milk, cream, desiccated coconut, sugar and milk in a saucepan and heat on the fire until the sugar has melted.&nbsp;Let the mixture cool down and then chill very well in the fridge.&nbsp;Add the alcohol and coconut essence and mix well. &nbsp;Filter it through a sieve and bottle it.&nbsp;Keep it in the fridge for a couple of days and shake well before serving.&nbsp;Recipe Notes This liqueur should keep in the fridge for a couple of months, though mine never lasts that long.</blockquote>

[QUOTE="Lou63, post: 211908, member: 207"] time for B's and C's Bailey's Irish Cream 1 2/3 cup of whiskey 1 cup of half and half 1 14 oz can of sweetened condensed milk 1 tsp of instant coffee dissolved in 1 Tbsp hot water and cooled Combine all ingredients and blend well Refrigerate Shake well before using Will keep for 2 months refrigerated [SIZE=5][B]Blueberry Liquor[/B][/SIZE] [B]Ingredients[/B] · 1 (12 ounce) package frozen blueberries, thawed · 1/2 lemon, zested · 3 whole cloves · 1 1/2 cups vodka · 3/4 cup simple syrup [B]Directions[/B] 1. Mash thawed blueberries with a fork in a bowl, then place into a 1-quart canning jar. Add the lemon zest, cloves, and vodka. 2. Seal the jar tightly with its lid and place in a cool, dark place. Allow the vodka to stand for 3 months, shaking the jar gently every few days. 3. After 3 months, strain out the blueberries, and filter the vodka through cheesecloth into another 1-quart jar. Pour in the simple syrup, seal the jar tightly with its lid, and shake until the syrup has dissolved. 4. Again place into a cool, dark place, and age for at least a month. When ready to bottle, filter again through cheesecloth, then pour into a decorative bottle of your choice. Simple syrup [B]Ingredients[/B] [LIST] [*]1 cup water [*]1 cup sugar [/LIST] [B]How to Make It[/B] [B]Step[/B] In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely. [B]Atomic cherries recipe[/B] [B][I]Ingredients:[/I][/B] [LIST] [*]Fresh cherries* [*]Moonshine (or vodka)* [/LIST] [B][I]Directions:[/I][/B] [LIST=1] [*]Stem the cherries. (The stems can make the cherries bitter.) [*]Score or pit the cherries. To score them, use a paring knife to create a slit around the hemisphere of the cherry (the stone should stop the knife from going all the way through). Use this method if you plan to have the cherries around for a while. You'll have to be careful of the stones when you use them, but the flesh won't break down as fast. If you plan to use them within a couple of weeks, you can pit them and not have to worry about the stones. [*]Stuff the cherries into a sterilized Mason or other glass jar with an airtight lid. Try to pack them well without squashing them. Leave about an inch of headspace at the top. [*]Cover the cherries with moonshine, leaving about 1/2 inch of headspace. If you're using additional flavors, make sure you account for those when filling the jar so you don't overfill it. [*]Place the cherries in the refrigerator, and leave them for at least 24 hours. They're at their peak at a week in the fridge, but you can leave them longer since they're covered with alcohol (no water bath needed). Just make sure you only score the cherries if you plan to go longer than a couple of weeks. [*]Serve them the same way you would maraschino cherries (adults only!). You can also pull out a few, freeze them on a greased sheet pan and pop them into a plastic freezer bag once they're frozen. And don't just throw out the liquor. It's still completely usable. [/LIST] [B]Crock-Pot Cherry Pie Moonshine[/B] [TABLE="width: 400"] [TR] [TD][TABLE="width: 200"] [TR] [TD][B]Prep Time[/B][/TD] [/TR] [TR] [TD]10minutes[/TD] [/TR] [/TABLE] [/TD] [TD][TABLE="width: 200"] [TR] [TD][B]Cook Time[/B][/TD] [/TR] [TR] [TD]120minutes[/TD] [/TR] [/TABLE] [/TD] [/TR] [/TABLE] [B]Ingredients[/B] § 30ounces [URL="https://crockpotladies.com/ingredient/canned-cherries-in-heavy-syrup/"]canned cherries in heavy syrup[/URL]such as Oregon brand § 1/2cup [URL="https://fave.co/2vpWQg3"]granulated sugar[/URL] § 32ounces [URL="https://crockpotladies.com/ingredient/bottled-cherry-juice/"]bottled cherry juice[/URL] § 2cups [URL="https://crockpotladies.com/ingredient/grain-alcohol/"]grain alcohol[/URL]or vodka [B]Instructions[/B] 1. Add the sugar, cherry juice and both cans of cherries to the crock-pot. 2. Cook on low for 1 hour to 2 hours or until the sugar has dissolved and the mixture is heated. 3. Allow the mixture to cool. 4. Once the liquid has cooled , add in the grain alcohol or vodka. 5. Pour mixture into jars with lids. 6. Makes about 3 Quart Jars [B]Candy Cane Vodka[/B] [B]Ingredients[/B] · 8-10 ounces vodka · 1-2 full size candy canes [B]Instructions[/B] 1. Pour vodka into a mason jar 2. Add candy canes 3. Close lid & let sit about 1 week for the candy canes to completely dissolve. 4. Give it a good shake prior to use 5. Transfer to gift bottles if desired. [B]Cherry Liqueur[/B] Ingredients 6 cups Bing cherries, pitted 1 cup brandy 1/2 cup vodka 1 cup water 1 cup sugar 1 cinnamon stick, broken Preparation Put the pitted cherries at the bottom of a sealable glass jar and muddle them with a wooden spoon or muddler to release some juice. Drain the juice into a separate container and set aside. Then add the brandy, vodka, and cinnamon stick to the muddled cherries. Seal and shake the jar. Let steep for one week at room temperature away from direct sun, shaking every few days. Combine the reserved cherry juice, sugar, and water in a pan and bring to a boil, stirring frequently until sugar dissolves. Remove from heat and let cool. Once the syrup is cooled, add it to the steeping jar, seal, and shake. Then let it steep for an additional 2 to 5 days. Strain through fine-mesh sieve lined with cheesecloth into glass jar or bottle. Store in the refrigerator for up to 3 months [B]Cherry-infused bourbon[/B] Yields 3 cups Kick back and relax this summer with a cool old-fashioned cocktail. This cherry-infused bourbon adds just the right amount of seasonal flavor. [B][I]Ingredients:[/I][/B] [LIST] [*]3 cups bourbon [*]2 cups fresh cherries [/LIST] [B][I]Directions:[/I][/B] [LIST=1] [*]Wash two cups of cherries and remove the stems and the pits. Place the cherries in a large Mason jar. [*]Add three cups of bourbon to the jar and seal with the lid. Place in a cool dark place for one week. Shake the jar once a day for seven days. [*]Using a fine sieve, strain the liquid from the cherries. Store the infused bourbon in a Mason jar in the freezer. [/LIST] [B][SIZE=4]Creamy Coconut Liqueur[/SIZE][/B] Prep Time 1 hour 50 minutes Cook Time 10 minutes Servings 1 lt. - 4 cups Ingredients 400 ml – 1 2/3 cups coconut milk 250 ml – 1 cup heavy cream 250 ml – 1 cup milk 100 gms – ½ cup sugar 100 ml – 3 oz. alcohol 95% or 151 proof grain alcohol or 125 ml – 4 oz. Vodka 5 tbsp desiccated coconut 2 tsp coconut essence Instructions Put the coconut milk, cream, desiccated coconut, sugar and milk in a saucepan and heat on the fire until the sugar has melted. Let the mixture cool down and then chill very well in the fridge. Add the alcohol and coconut essence and mix well. Filter it through a sieve and bottle it. Keep it in the fridge for a couple of days and shake well before serving. Recipe Notes This liqueur should keep in the fridge for a couple of months, though mine never lasts that long. [/QUOTE]

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