My favourite fruit is Sirsak, so naturally when I found this I had to post it. Can’t remember where I found it though.
Ingredients:
• 18 lychees
• 6 tablespoons soursop, peeled, deseeded, with flesh extracted
• 4 handfuls ice
• Juice of 6 limes
• Lychee Liqueur, approx 3 second pour (to taste)
• Cointreau, approx a 3 second pour (to taste)
Directions:
• Place all the ingredients into a blender, reserving 6 lychees for garnish. Place a lychee in each glass and fill with martini.
Ingredients:
1 Papaya
1 cup Vodka
1 small Lemon wedge, scraped peel
1/4 c Sugar Syrup, optional to taste
Preparation:
1. Look for medium-sized papaya (slightly larger than a pear) with smooth, un-bruised skin, and a fruity aroma.
2. Cut papaya in half, remove seeds, and peel skin.
3. Cut in medium chunks and place in vodka with lemon peel (twist to release flavour).
4. Let steep for 1 week.
5. Strain and squeeze fruit, extracting juice. If desired, add sugar syrup.
Note:
Store for 3 weeks.
Ingredients:
6 cups sugar
6 cups water
20 tsp instant coffee
1/2 gallon vodka
12 tsp pure vanilla
Preparation:
1. Mix sugar, water, coffee together and bring to slow boil.
2. Turn heat down and simmer 1 hour. Remove heat, cover liquid with plastic wrap. Let sit for 12 hours, then remove wrap (it will pick up film from the top). 3.
Add vodka and vanilla, stir well. Bottle in dark bottles.
Note:
Yield 3 quarts. Drinkable immediately, but turns bitter with time. We usually make a half-batch because it’s so darn big.
Ingredients:
500 ml rum
2 cans sweetened condensed milk
1 can of santan
500 ml thickened cream
2 eggs
3 tablespoons coffee extract
2 tablespoons chocolate topping.
Instruction;
Mix all ingredients together with a mixer. Store in air tight bottles.
[From Classic Liqueurs by Long & Kibbey]
Grand Orange-Cognac Liqueur
Ingredients:
1/3 cup orange zest (rind)
1/2 cup granulated sugar
2 cups cognac or French brandy
1/2 tsp glycerin (optional, for texture)
Preparation:
1. Place zest and sugar in a small bowl.
2. Mash together with the back of a wooden spoon or pestle.
3. Continue until sugar is absorbed into zest.
4. Place in aging container.
5. Add cognac. Stir, cap and age in a cool, dark place 2 to 3 months. Shake monthly.
Note:
After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
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