Homemade Liqueurs from Extracts

Homemade Almond Liqueur

Since I posted the Lemon liqueur recipe yesterday, I have gotten a question about using extracts in homemade liqueurs. Here is some information on how to do just that.

I enjoy making liqueurs with seasonal fruits, but when fruit is in short supply, you can also use extracts.

Pure extracts will give your liqueur a nice, true flavor, but no color. I have made almond, hazelnut, walnut and peppermint. You can use whatever flavors you think you might like.

One advantage is that liqueurs made from extracts are ready to drink in less than a week. Fruit based liqueurs often take weeks and weeks to fully develop.

Another advantage is that you can adjust the sweetness to your own taste as well. I have included the recipes for almond and peppermint, but the recipe is the same for any extract flavor you might want to make.

You can also add extracts to fruit based liqueurs. I make a cherry-vanilla liqueur that is amazing. Just be careful on the amounts. Pure extracts are loaded with flavor. Use a light hand, then add more later, if needed.

Almond Liqueur

1 t. pure almond extract
3 c. vodka
1 c. simple syrup

Combine all ingredients and let mature several days. Makes 4 cups.

Peppermint Liqueur

1 t. pure peppermint extract
3 c. vodka
1 c. simple syrup

Combine all ingredients and let mature several days. Makes 4 cups.

Sweetening- Simple syrup is made from 1 cup of sugar and ½ cup of water. Bring to a boil, then cool. You will have 1 cup of syrup. You can sweeten your liqueur with honey, if you prefer. Watch when you substitute honey for sugar, as it is sweeter and stronger flavored. Better to use orange or clover honey. Add to suit your taste.