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Beverages by Barbiel

Mint Liqueur

1 1/4 cups fresh mint leaves
3 cups vodka
2 cups granulated sugar
1 cup water
1 tsp glycerine
8 drops green food coloring
2 drops blue food coloring
Wash leaves in cold water several times. Shake or pat dry gently. Snip each leaf in half or thirds. Discard stems. Measure cut mint leaves, packing lightly. Combine mint leaves and vodka in aging container. Cap and let stand in a cool place for 2 weeks, shaking occasionally. After initial aging, strain leaves from liqueur, discard leaves. In a saucepan, combine sugar and water. Bring to a boil, stirring constantly. Let cool. Add cooled syrup to liqueur base, stirring to combine. Add glycerine and food color, pour into aging container for secondary aging of 1-3 more months.

Cranberry Liqueur

1 lb fresh Cranberries
1 1/8 cups Vodka
1 1/8 cups Sugar Syrup (see recipe)
1/2 orange wedge, scraped peel
Look for bright, plump cranberries, avoiding soft, crushed, or shriveled ones (season is Sept. to Dec). They will keep in the refrigerator for 4-8 weeks (can also be frozen), but do not wash them until ready for use as moisture will make them spoil. Rinse cranberries and chop in blender. Combine all ingredients in jar and steep for 4-5 weeks. Strain and filter. Ready to serve.
Note: Cranberries can tend to have a bitter taste; more sugar syrup can be added during the first steep or if after, let sit an additional week. Yield: 1 pint Container: Wide mouth quart jar.
Sugar Syrup:
2 cups water
2 cups sugar
Heat sugar and water together in a saucepan, until sugar dissolves. Stirring, bring to a boil and let boil for 4 minutes. Remove from heat and let cool. Store syrup in a covered container in the refrigerator.
Note: Sugar Syrup is great too for sweetening all kinds of coffee or tea drinks.

Rose Liqueur

Pick a dozen or two highly scented roses. Pick them early in the morning, before the sun has drawn out the perfume. Don't pick them the day after a rain. Separate the petals and remove the white and yellow parts from the ends, the stamen region. Be sure the petals are dry, then put them into a glass half-gallon or gallon jar and pour a quart of neutral spirits over them. Cover well and put in a dark place. Stir once or twice a week for about four weeks. Then take another dozen scented roses and remove the white and yellow parts from the petals. Dissolve 3 cups sugar in 2 cups water in an enamel pot with a well-fitting cover, and put the rose petals into the liquid. Cover the pot, and bring to a boil, then let simmer gently for an hour. Strain both the rose-petal brandy and the rose-petal syrup into a uitable jar, so that the two blend. Cover lightly for about 12 hours, then bottle. Cork well.

Raspberry Liqueur

1 lb fresh raspberries
3 cups good Vodka (80 proof)
1 1/4 cups fine sugar
Rinse the berries and cut into small pieces or mash with a fork. Place in a container, add Vodka. Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks. Strain and transfer the unsweetened liqueur to an ageing container (glass bottle or container with tight cap). Add the sugar, recap and let mellow for at least 3 months. Pour to a new bottle. Add more sugar if necessary.