Seguro que conoces el famoso Baileys: licor a base de Whisky irlandés y de crema. Hoy, te proponemos hacerlo casero! Te darás cuenta de lo simple que es! Sólo necesitas una batidora, poner todos los ingredientes, refrigerar y beberlo bien fresquito! A degustar al final de la comida, pero te recordamos a consumirlo con moderación ;)
Bizcochos de pueblo, bizcochos caseros
Descubre cuatro novedosas formas de mezclar el Whisky, todas y cada una de ellas serán un verdadero deleite para tu paladar.
De lekkerste Fruittiramisu; Tiramisu is één van de lekkerste desserts die ik ooit gegeten heb. De romige smaak van de mascarpone met een
Strawberry whisky cheesecake is to die for! This is a fantastic, fresh and indulgent dessert. It's perfect for dinner parties and will really impress your guests!
Whisky distillation is simply explained in this infographic from the Manitoba Liquor and Lotteries Corporation.
I’d never heard of Atholl Brose before I joined up with Hartwood grove. Our High Priestess has a great tenure with the Society for Creative Anachronism and, as such, has picked up some truly …
¿Cuales son los mejores tragos con Frangelico? Recetas + Ingredientes para su preparacion. ¿Que vasos utilizar? ¿Que llevan? todo eso y más.
Bring on the cold weather.
Les 40 experts internationaux du World Whiskies Awards vont désigner le 28 mars le meilleur whisky du monde. Le Queen Margot de l’enseigne à bas prix fait partie des favoris.
The combination of rich whisky and delicate kumquat, along with vanilla and cinnamon, makes a delicious homemade liqueur. Pour over ice cream or drink neat. Our whisky marmalade also makes a thoughtful homemade food gift.
Il liquore bananino cremoso preparato in casa in modo estremamente semplice e senza coloranti artificiali col giusto equilibrio tra alcol e zucchero!
Within the broad world of whiskies, Scottish whisky or 'Scotch' has always been highly regarded. The first record of whisky production in Scotland dates back to 1494. With millions of liters produced every year, Scotland is the largest whisky producer. America, Ireland, and Japan are the other main countries. The…
On a wiltingly hot late summer evening, when all the plants are fainting and there's not a breath of wind, you pour a tiny glass of limoncello straight from the freezer. It's colder than ice, and it explodes in your mouth with all the freshness and optimism of lemon. Each sip seems to say, "Poor kid! Poor kid! What a scorcher that was! But everything's all right now -- your old friend night is on the way."They know a lot about hot summer evenings in Sicily, where limoncello was invented about 100 years ago. It might just be the most sympathetic after-dinner drink there is, as bracing as a gin and tonic but more cheerful and fragrant. Limoncello's fans have found a lot of other uses for it too: spiking lemonade, flavoring cocktails and splashing onto ice cream, poundcake or fresh fruit.Admittedly, the very best limoncello is made in Sicily. But you can make excellent limoncello at home.Why do it? Because although there's been a proliferation of imported brands, the quality is really all over the map, and many commercial limoncellos are too sweet. When you make your own, you can use the best citrus available and control the sugar to your taste. And it's nice to be able to offer your guests a liqueur you've made yourself.On top of that, you've saved money. Imported limoncellos run about $25 a bottle, but for around $35 you can make the equivalent of nearly three bottles, just for the trouble of zesting a dozen lemons, boiling some sugar and water for a couple of minutes and waiting three weeks while it all infuses.In Sicily, the Sorrento lemon is preferred for making limoncello. Also known as Femminello St. Teresa, the Sorrento has a zest particularly high in lemon oils. We don't have Femminello lemons in California -- yet. But in February, California Citrus Specialties in Exeter expects to harvest 1,000 to 2,000 pounds of Femminello St. Teresas.Don't get your hopes up just now, because Lance Walheim of California Citrus Specialties says most of his crop will go to Bay Area restaurants. But someday you may be able to come home from the market with a sack of Femminellos.In the meantime, we have ordinary supermarket Eureka lemons, which are not bad at all. In fact, we tasted our homemade limoncello -- made with Eurekas -- against a well-known Sicilian brand, and frankly, we preferred its bright, lemony flavor (although the Sicilian had a deeper yellow color). Choose lemons with thick, waxy skins, which seem to have the best lemon oil content.You can also make similar liqueurs using other citrus fruits. "Lime-cello" is wonderfully flavorful and would be terrific in cocktails and cooking. The orange version is more appealing than triple sec. In winter, there are still more citrus fruits to choose from, such as mandarins, blood oranges, Meyer lemons and citrons, which would make good liqueurs, particularly the fabulously aromatic Buddha's hand citron.If you use grapefruit or tangelo, you'll get a different sort of liqueur -- a bitter one along the lines of Campari. Grapefruit, tangelo and their common ancestor, pummelo, contain substantial amounts of nootkatone, the chemical that gives grapefruit juice its refreshing bitterness along with its characteristic flavor.Peel, not pithThe traditional way of making limoncello is to slice off the topmost layer of lemon peel, avoiding the bitter white pith as much as possible. If there is any pith on a slice, scrape it off with a knife or spoon. An extremely sharp vegetable peeler works best.Or you can use a fine Microplane grater. The Microplane can remove an exceedingly thin layer from the peel, and because the zest comes off in strings rather than strips, more surface is exposed and the peel doesn't have to steep in vodka quite as long. (If you do use a fine grater such as a Microplane, avoid the temptation to shave off every last bit of colored peel, because you're likely to end up taking some pith along with it. In other words, it's best to give up on the colored parts of the peel that are in any "valleys" in the surface of the lemon.)Once you have your lemon zest or peel, steep it for a couple of weeks in vodka. You can tell that the flavoring elements have been thoroughly leached out when the peels have lost their color. Add sugar syrup (more or less, depending on how sweet you like it) and more alcohol to make a liqueur. The flavor will improve over the next week or two.Because the aromatic elements are leached from the lemon peel by alcohol, you might think the higher the proof of the vodka, the better, and the very best thing might be 195 proof (Everclear). Up to a point, that seems to be true, but I notice that European recipes don't call for pure alcohol. They generally specify equal quantities of pure alcohol and water: 100-proof vodka, in effect.Using 100-proof Smirnoff 57, the usual recipe will give you a limoncello with the same alcoholic content as commercial varieties: 60 proof. If you use the more common 80-proof vodka, on the other hand, you'll have to steep the peels longer to get as much flavor out of them, and the recipe will give you a 50-proof limoncello.Cold, cold, coldLimoncello is usually kept in the freezer, where the temperature is commonly 5 degrees. In the case of 50-proof limoncello, you may see some of the water freeze and form ice crystals on the walls of the bottle at that temperature; the part that remains liquid will be closer to 60 proof. There is little danger of the bottle exploding, however, if you don't fill it to the brim and if you seal it with a screw top. A bottle of 60-proof limoncello will not show any freezing of this sort unless the temperature falls below 0 Fahrenheit.Either way, you've made your own bottle of that friendly, sunny-colored liqueur -- and you even have a couple of extras for friends.
Schnell leckeren und selbstgebrannten Whisky herstellen. Whisky erwärmt seit hunderten von Jahren die Herzen von Cowboys, Milliardären und allen anderen dazwischen. Von legendärem Selbstgebrannten bis zum feinsten Scotch ist Whisky...
El licor cremoso de cajeta será tu bebida favorita para festejar la Navidad. Esta sencilla receta con tan solo tres ingredientes queda con un sabor espectacular y una textura tersa y suave que alegrará a tu paladar.
Je vous ai parlé du livre Cadeaux gourmands et petits bocaux paru chez Larousse la semaine dernière avec ces carrés très cochons . Il r...
Add any of these sophisticated Super Bowl cocktail recipes to your social distanced game day party to elevate your viewing experience.
Werbung // Ich bin ehrlich: ich habe mich vom Äußeren blenden lassen. Als Licor 43 bei mir anfragte, ob ich euch den neuen Orochata vorstellen möchte, war mein erster Gedanke: Wie wunderschön ist diese Flasche bitte? Genau meine Farben. Ja, mach ich! Ich sah die Fotos schon vor mir… Erst nach meiner Zusage, dachte ich […]
Pak een glas en doe de rietsuiker en whisky er in. Voeg daarna de koffie toe en daarover de vloeibare dikke room.
Не самый, по-моему, полный обзор, но всё-же (в советские времена на северАх продавали продукт под названием Спирт пищевой, 95%. у не говоря о хите 90-х спирте Рояль). Напитков крепостью выше 60% в мире не так уж и мало, но почитаем авторский пост. Оригинал взят у orvill в…
Si vous vous demandiez comment faire du Baileys maison, n'hésitez pas à venir voir cette recette. C'est très facile, cela ne nécessite pas d'ingrédients introuvables et c'est prêt en une minute montre en main. Convaincus ?
Les personnes qui boivent trop d'alcool, trop souvent, sont trois fois plus à risque de développer une démence précoce que les autres. Or, la prise en charge de ces troubles est trop tardive.
Seguro que conoces el famoso Baileys: licor a base de Whisky irlandés y de crema. Hoy, te proponemos hacerlo casero! Te darás cuenta de lo simple que es! Sólo necesitas una batidora, poner todos los ingredientes, refrigerar y beberlo bien fresquito! A degustar al final de la comida, pero te recordamos a consumirlo con moderación ;)
Omas Eierlikör Weinbrand Sahne Rezept. Anleitung für Eierlikör mit Weinbrand und geschlagener Sahne. Großmütterchens Eierlikör Rezept mit Orangenschalen und Wein Spirituose. So geht der Eierlikör zum selbst machen. So wird Omas Eierlikör Weinbrand Sahne Rezept gemacht Zutaten 1 pck. Vanillezucker 180g Puderzucker 200 ml Schlagsahne 1 TL Orangenschale 100 ml Weinbrand 8 Eier Zubereitung Schritt1 Das Eigelb mit dem Vanillezucker und Puderzucker ca. 10 min. mit dem Mixer rühren. Schritt2 Schlagsahne dazugeben und weiter 10 min. schlagen. Schritt3 Die orangenschale und den Weinbrand hinzufügen Schritt4 und abschließend noch mal 5 min. schlagen. Was ist Weinbrand? Weinbrand ist ein Gattungsbegriff für Spirituosen aus einem Weindestillat. Als Handelsbezeichnung ist der Begriff „Weinbrand“ EU-rechtlich definiert und insbesondere vom Branntwein und anderen Spirituosen abgegrenzt.[1]
This diy Irish cream recipe is a perfect copy cat of one of my favorite liqueurs. It’s dangerously delicious, and ridiculously easy to make. Mix up a batch for for your friends this weekend! — The View From Great Island.
Pour cette nouvelle édition de la Battle Food, Casseroles et claviers a choisi un thème on ne peut plus de circonstance, puisque c'est "Les cadeaux gourmands". J'ai déjà présenté plusieurs idées de cadeaux gourmands durant le mois de décembre. Alors, histoire de changer un peu, j'ai eu envie de préparer la boisson alcoolisée et bien connue qu'est le Baileys. Me concernant, c'était plutôt un challenge, car je déteste cet alcool! Mais bon, j'adore relever des défis... J'ai eu la joie d'obtenir un breuvage totalement à mon goût. Mais, mon avis n'est pas tout à fait objectif, alors je me suis donc amusée à faire goûter à l'aveugle l'original et le mien. Le résultat de ce petit jeu a été très, très clair... et je suis super contente de l'avoir gagné haut la main! Vous allez faire des heureux en offrant ce Baileys maison. Baileys maison: (d'après Secret Copycat Restaurant Recipe) 400 g de lait concentré sucré 280 ml de whisky 200 ml de crème légère 2 cs de sauce au chocolat 1 cc d'extrait de vanille 1 cc d'extrait de café Mélanger l'ensemble des ingrédients pendant quelques secondes dans un blender. Et c'est tout! Verser dans une bouteille et déguster bien frais. Soyez raisonnable. Pour finir: si comme moi, vous trouvez au Baileys un arrière goût désagréable, n'hésitez pas à goûter à cette version, histoire de vous réconciliez enfin avec la crème de whisky. Et si vous aimez déjà, pas de doute que vous allez encore plus apprécier... J'ai utilisé la sauce chocolat noisette de Monin, car elle est très bonne et c'était surtout la seule que j'avais à disposition. Ce n'est pas très authentique, mais ça ne gâche absolument pas les saveurs. Vous pouvez bien-sûr prendre une autre sauce ou un sirop de chocolat. Vous trouverez même une recette ici. Une sauce plus corsée donnera certainement à l'ensemble un goût légèrement différent et une couleur un peu plus foncée. Selon vos goûts, vous pouvez ajouter ou enlever un peu de whisky. Personnellement ces proportions me paraissent bien pour le plus grand nombre. Avec ces quantités, vous remplirez une bouteille de 75 cl. J'ai recyclé une bouteille de limonade en verre des frères Geyer. On en trouve assez facilement en grande surface. Votre Baileys se conservera pendant environ 15 jours au frais. Vous retrouverez les autres participations à cette Battle Food ici. Il ne me reste plus qu'à vous souhaiter de passer un très joyeux Noël! Moi je pars quelques jours...avec ma bouteille de Baileys bien sûr!
A good cocktail doesn't need to include a bunch of ingredients. These are the best easy cocktails to make that only need three ingredients.
These 12 types of alcohols taste delicious and are great for beginners too. They can be had as they are or can be mixed as well.
Juntamos amigos, e o resultado são delícias inventadas na hora. Enquanto os homens estão na churrasqueira a preparar a carninha nós tratamos das bebidas. Entre sangrias e uma prova exaustiva de licores que fiz, resolvemos experimentar licor de chocolate. Mas não ficamos satisfeitas só com um e fizemos dois e ainda acrescentamos umas framboesas. Ficaram deliciosos e por isso tinha que partilhar com vocês :) Chocolate preto: 200 ml de água 100g de chocolate preto 100g de chocolate em pó 180g de açúcar 1 lata de leite condensado 200 ml whísky Chocolate branco com canela: 200 ml de água 200g de chocolate branco 1 c. sopa rasa de canela em pó 1 lata de leite condensado 200 ml whísky Preparação: Junte os ingredientes, excepto o leite condensado e o whisky e leve ao lume até o chocolate derreter. 10min/70º/vel.2 Deixe arrefecer e adicione o leite condensado, o whisky e misture tudo. 2min/vel.2 podem optar por rum ou aguardente mas diminuam a quantidade ou então não ...... se gostam dos licores fortes ;) À vossa!!!
#BuyBlack this holiday season with these ESSENCE-approved gift picks, perfect for the special men in your life.
Wortellikeur klinkt misschien heel gek, maar wortel wordt heel vaak gebruikt in zoete gerechten! Dus waarom niet als likeur! :D
Smooth and nutty, here's why you should try Disaronno, if you haven't already. Check out these easy and delicious cocktail with the Italian amaretto beverage.
angostura bitters,champagne,cognac,sucre,zeste d'oranges
