Category Archives: Spirits

Chocolate liquor

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Chocolate liquor

  • 1/2 litro de aguardiente
  • 1  liter of water
  • 1 kilo of white sugar
  • 250 grams de cacao amargo o nesquik
  • Una vaina o esencia de vainilla
PREPARATION
Esta receta es para realizar un licor de chocolate para consumo inmediato, queda muy rico con cacao puro al 70%, pero para provar se puede hacer con nesquik.
Se pone en una cazuela honda el azúcar con el agua para que se deshaga bien, when it is well discarded and has gained weight, se añade el cacao, when it starts to boil add brandy, que echarlo poco a poco porque al estar el azúcar con el agua como un almíbar se puede salir de la cazuela al contraste del frío del aguardiente, goes out and cover, allowed to stand overnight.
Then, You must filter the alcohol with a paper filter or a fine strainer or a cloth or a cloth filter,. Embotellar y tomar muy frío.

Licor de vino blanco de los arribes del duero

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Licor de vino blanco D.O. Arribes del Duero

 

Ingredients:
  • 1 L. Vino Moscatel o de vino blanco de la denominacion de origen ARRIBES DEL DUERO
  • ½ l. Brandy
  • 1 raw cinnamon
  • 1 Kg. Sugar
  • 1the. of water
                                                                   
Preparation
Catching Fire Muscat with sugar, cinnamon stick and water, when it starts to boil add the brandy and stir, when returning to start boiling it off.
It is reserved for a few days, and it is bottled, It takes very cold.
si no se quiere esperar, This liquor can then be taken as it cools, but after a fewdays improvement.

Coñac casero

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Coñac casero

The cognac It is one of the most popular alcoholic beverages that are high ranking. The truth is that only can be achieved through complex distillates or operations that are beyond the reach of an artisan producer.
We are always handy options like this that we offer. It will not be a cognac export, but well worth a try we, it will not be a Napoleon, but for a delicious stew will leave him.

Ingredients:

  • Prunes (some 20)
  • Almond shells
  • One liter of brandy
Preparation:

.-You should start perfectly sanitizing a jar seal and placing it raisins, almond shells,and brandy, you are worth well water carafes 5l. full as to little more than half of well washed almond shells and filling up the mouth of brandy.

.-From there, you must reserve for 1 month minimum but if you have three months or more better, in a cool, dark place.

.-The next step will be to develop the classic filter. Just you have to cast using a paper filter and bottle.
.- About three weeks or a month standby and ready to be drunk. As simple as that.

Mar.marcos

Coffee liqueur fast

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Today I put one more wayFast taking a glass of LICORCAFE, if you wait three months to prepare, I wish you like



Coffee liqueur fast

  • 1 liter brandy
  • 100 grams bean coffee roasted premium (torrefacto)
  • 1 /2 liter of distilled water or mineral
  • 1/2 kilo of white sugar
PREPARATION
This recipe is for a coffee liquor for immediate consumption,
Roasted coffee beans are ground in thick, put in a deep pan with sugar water to disposing well, when either discarded until it starts to get fat, coffee is added, when it starts to boil add brandy, Boil 5 minutes, goes out and cover, allowed to stand overnight.
Then, you must perform the filtering of the alcohol with a paper filter or a fine sieve. Bottling and take very cold.

mar.marcos

Coffee Liqueur the Licorcafé

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If there is something that Fermosellanos do well and like is the coffee liqueur, is as trademark, They not in vain in Fermoselle have arrived there 4 alcohols factories, It would not be bad at all that someone be encouraged to reopen.

Fermoselle there are three things we all know to do and you will not find two equal, that are: Coffee Liqueur, the Chirri, and Los Periquillos but this I leave for another day.

 

Coffee liqueur

 

  • 1 liter brandy
  • 100 grams bean coffee roasted premium (torrefacto)
  • 1 /2 liter of water
  • 1/2 kilo of white sugar
  • Flavoring: cinnamon or vanilla or lemon peel etc ...
Place in a glass jar with seal coffee beans semimolidos, remaining thick , alcohol and flavor we want, stick of cinnamon or vanilla or lemon peel, etc….. Let the ingredients interact at least 20  days , but ideally it should be three months, in a very dark place, to be possible, low humidity. You will see that grains will take a whitish. after,  After that comes time to prepare the syrup with water and sugar. Let them boil for a few minutes, until you have a light syrup, touch is like you have a role between the toes. Then, you must perform filtering of the alcohol with a paper filter or a fine sieve or cheesecloth, filtered well napkins having our grandmothers home, those who did not clean anything. Mixed with the syrup and leaves in an airtight container preparation for at least a week to ten days before consuming.  Otherwise, drink in moderation.
Mar.marcos

Liqueur white wine

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I want to start with Booze, something very typical-hispanis, This liquor is very easy, can be taken atday next and it isbastarte suave, let's go goodcold enters very very well




Liqueur white wine

 

Ingredients:
  • 1 L. Muscatel
  • ½ l. Brandy
  • 1 raw cinnamon
  • 1 Kg. Sugar
  • 1the. of water
                                                                   
Preparation
Catching Fire Muscat with sugar, cinnamon stick and water, when it starts to boil add the brandy and stir, when returning to start boiling it off.
It is reserved for a few days, and it is bottled, It takes very cold. If done with white wine, is added 1 Kg. more sugar per liter of wine, and if one does not want so sweet it is left as is
Mar.marcos