Wednesday, October 16, 2013
Homemade Liqueurs and Infused Spirits
By Andrew Schloss
Published by Storey Publishing, October 16, 2013
Oh my. What a truly superb book!
If you have ever wondered how liqueurs are made, or wanted to replicate the taste of your particular favourite - or even obscure - "difficult to get hold of" tipple, you will enjoy this book.
Chapters on liqueurs made from Fruits, Nuts, Vegetables, Herbs & Spices, Flowers, Coffee, Chocolate, Tea, Cream, Caramel and Butterscotch are all included as is a chapter on how to make your very own infused spirits, as well as lots of cocktail recipes using the drinks mentioned.
Whether you like rhubarb, licorice, lychee, prickly pear, unripe green walnuts, coffee & honey, ginger, artichoke or even chocolate & blood orange best, there is almost certainly a drink you can make from it at home. The steps are straightforward and clearly explained, many take only five to seven days to prepare and will last for up to a year when stored correctly, although cream based recipes should be used within a month.
I have yet to be convinced of the merits of wasting good alcohol in making a grapefruit liqueur or a horseradish-infused spirit, but with those exceptions, the recipes are superbly varied and it could take a lifetime to exhaust the possibilities outlined in this book.