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: Tia Maria : 1 cup boiling water : 1 cup sugar : 4 heaped teaspoons coffee (*) : 5 ozs. rum -- small flask -- overproof or cheap brown rum : 2 teaspoons Glycerine : 10 drops vanilla essence : Dissolve coffee and sugar in the boiling water. : Add the rest of the ingredients. : Bottle and store for 2 weeks or longer. : (*) Use powdered coffee not the granulated kind. : : Irish Crème : 1 cup whisky : 1¼ cups cream : 2 large tablespoons chocolate syrup : 3 eggs : 2/3 can of sweetened condenced milk : Beat eggs. : Add all other ingredients except cream and stir. : Add cream and lightly stir into whisky mixture. : : Creme de Menthe : 1 cup sugar : 1 cup water : 1 cup Brandy : 1 teaspoon green food colouring : 1 teaspoon peppermint flavouring : Boil water and sugar together for 3 minutes. : Add rest of the ingredients and mix well. : Bottle. : Advokatt : 6 egg -- separated : 1 can sweetened condensed milk : 4 teaspoons vanilla : ½ cup Brandy : Beat egg whites until stiff, put to one side. : Mix all other ingredients and stir well. : Add beaten egg whites and fold in. : Bottle. : If too thick, dilute with extra brandy. : Apple Liqueur : Makes over 1 quart : 2¾ pounds sweet apples (7 to 8 medium) : 2 cups vodka : 2 cups brandy : 1¾ cups granulated sugar : ¾ cup water : : Wash apples and remove stems. : Cut into wedges or slices and put into an aging container. : Pour vodka and brandy over apples, stirring with a spoon. : Cap and age in a cool place for 1 month. : Pour mixture through a fine cloth jelly bag that has been placed over a large bowl. : Set bag with apples into another bowl to drain. : Meanwhile, clean aging container, removing any sediment. : Pour strained liqueur back into clean aging container. : Twist top of jelly bag and with back of a large spoon press out any liqueur possible. : (Some apples are soft and easy to press. Others are hard and do not permit as much juice to be pressed out.) : Pour released juice into aging container. : Combine sugar and water in a small saucepan. : Heat over medium heat, stirring constantly until sugar has completely dissolved. : Remove from heat and let cool. : When cool, pour sugar liquid into aging container with liqueur; stir to combine. : Cap container and let age 1 more month. : Liqueur improves with additional aging. : After aging time, check clarity. : If any additional straining is needed, do it at this time. : A fine wire mesh, cloth or coffee filter is best for finer straining. : When at desired clarity. : Bottle. : : Orange Liqueur : Yield: 1 quart : 4 med Oranges : 1 Vanilla bean : 2½ cupsVodka : 1 cupBrandy : 1 cupSugar syrup (see recipe) : : Look for firm, heavy oranges which indicates lots of juice, and : smooth-skinned ones free from soft spots and mold. : Wash and peel oranges making sure to scrape ALL white rind from peels to avoid bitter flavor. : Add to liquor and vanilla bean. : Steep 2-3 weeks, strain and filter. Add sugar syrup and let age for 4 weeks. : The entire orange may also be used. : Cut oranges into wedges and follow instructions. : Gives opportunity to use tangerines, tangelos, or manderin : oranges. : Cognac or brandy may be used as base liquor and additional spices or extracts can be added. : Yield: 1 quart plus Container: : Wide mouth ½ or 1 gallon jar : STRAWBERRY LIQUEUR : 3 cups fresh strawberries -- cut into thirds : (use wild strawberries for stronger more distinctive flavor) : 3 tablespoons confectioners sugar : 3 cups vodka : 1 cup sugar syrup (boil 1 cup sugar to 1 or 2 cups water) : Remove stems, then sprinkle confectioners sugar over strawberries. After sugar dissolves, add berries to vodka. : Steep for 2 weeks. : Crush berries through a strainer back into the liquid. : Filter. : Add syrup. : Mature for 1 week. : Filter again. : Voilà! : Yields 5 cups. : (For creme de fraises, add 2 cups sugar syrup.)

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