My beautiful bottles of Blood Orangecello Liqueur. Cold Blood Orangecello, Straight Up…. …or over ice garnished with berries & lemongrass. Very nice. As it is Father’s Day I …

Traditional Makgeolli (Korean Rice Wine) recipe that you can successfully brew at home with no special equipment. Ready in 10 to 14 days. Yields 5 to 6 cups.

This spin on a spritz stars Italian Lambrusco wine and bitter Amaro - along with orange juice and sweet Amarena cherries, it's full of balanced flavor.

If the dry weather's affecting your rhubarb fear not - with this recipe everything's coming up rosé

With recent claims that the French Blonde was Taylor Swift’s favorite cocktail, the fresh and floral drink has suddenly found itself in the spotlight.

Vraag je jezelf ook altijd af welke wijn nu het beste bij welk gerecht past? Wij hebben de antwoorden voor je en maken de lekkerste combi's!

The latest sipper to sweep Italy and its neighboring countries is the Hugo spritz, a delicate and refreshing mixture of elderflower, mint and citrus. Here’s how to make it.

This easy homemade liqueur features the anise-like flavor of fennel infused into vodka.

Collect immature walnuts in May or June and make nocino, or black walnut liqueur to enjoy at the holidays! Give this simple and delicious recipe a try!

It's never too late to post a wine recipe is it? Well, I think you may just have another wine, just in time for Christmas if you make it right away!

Learn how to make elderflower "champagne," a naturally fermented sparkling beverage made from elderflower clusters.

Making blackberry cordial is not that hard. Check out blackberry cordial recipe to learn how to make it.

Whether it’s Gris, Noir, or Blanc, you can’t go wrong with a Pinot from Germany. Here are the details on the regions to know and the flavors to look for.

When it comes to choosing fine malt whisky there are 4 things you need to know. In order of importance they are: the quality of the cask in which the whisky has been maturedwhether the whisky has been chill filteredthe age of the whiskywhether additives have been addedAgeWhisky is stored in wooden casks, usually made of white oak. Presuming the spirit is being matured in a quality cask, there is complex interaction between the wood and the spirit. This interaction is a slow. The harsher flavours of the whisky are softened over time. The age of the malt whisky is an important factor in the quality of the final product though whisky doesn’t necessarily always continue to improve with age.Generally you will be looking for a minimum of 10 year old whisky.According to the Scotch Whisky Association, Scotch whisky evolved from a Scottish drink called uisge beatha, which means "water of life". The earliest record of distillation in Scotland occurred as long ago as 1494, as documented in the Exchequer Rolls, which were records of royal income and expenditure

Watch out, bouquet is not the same as aroma.

Tonight I’m off to Salmon Fishing in the Yemen. With Ewan McGregor (I wish). Not much time for cooking means pulling another quick and easy recipe out of the bag. Today it comes in pretty lil…

This Breakfast Bramble is like breakfast in a glass, if breakfast included lots of booze that is!

This white mulled wine is the perfect drink for autumn or winter, with plenty of warming spices and delicious wine to give you all the cozy feelings!

A new infographic from Wine Folly breaks down beginner's tricks for wine, from calorie content to which wines pair best with specific foods.

Created by bartender Louis Eppinger at the Yokohama Grand Hotel in the late 1800s, the Million Dollar cocktail is still considered a classic in Japan.

Kinkan-shu Bright and sweet-tangy ripe kumquat makes the beautiful liqueur in very easy steps. All you need is the patience, as once the ingredients are assembled, it takes several months for it to be ready to drink. Equipment 5-qt (5-liter) glass jar, sterilized Yield About 2 qt (2 liters) Ingredients 2.2 - 2.5 lbs (1 - 1.5 kg) kumquats 1 lb or a little more (450 - 500 g) crystal sugar 1.8 qt (1.8 liters) neutral shochu (white liqueur) (25 - 30% al) Procedure Rinse the kumquats. Pick any stem's end attached to the skin and discard. Pat dry the kumquats very well. Put 1/3 of the kumquats into the jar, followed by 1/3 of the crystal sugar. Repeat twice more. Pour the shochu into the jar. Cover tightly and let it rest in a cool area (avoid direct sunlight) for 6 months. Remove the kumquats and enjoy the drink. Suggestions to enjoy kumquat liqueur: *On the rocks*Mix with sparkling water*Mix with fruit juice Get the ingredients ready. Make the layers of the kumquats and crystal sugar.The mixture will be rested for the next 6 month or longer until it's ready. About the measurements used in our recipes For rice measurement, traditional Japanese rice measurement is used. 1 rice-cup = 3/4 US cup = 180 ml Other conversions (US to metric measures) 1 cup = 240 ml 1 inch (1

Pear Vodka: I live in upstate New York where pears come into season in the late summer early fall. This pear vodka is a great way to extend the flavor of pear into the winter season. Fill a jar with pears (halved or whole). Fill jar to the top with vodka…

June 24 is the day when people in Calabria and throughout Italy start the process of making nocino. June 24 happens to be San Giovanni’s day (St John’s day) and tradition has it that the green walnuts must be picked on this day to make the best nocino. Nocino is a dark-colored

Rumored to be Taylor Swift's favorite cocktail, this well balanced blend of gin, Lillet, elderflower and grapefruit is refreshing and tasty.

Lilac wine captures the sweet floral flavor of lilacs into delicious wine.

This recipe is the basis for most infusions so it is well worth reading through even if sloe gin is not for you (though why that would be so John cannot imagine). Sugar quantities and timings vary between recipes. John's basic sloe gin recipe is extremely simple; no added flavourings such as juniper berries or almonds, just straight in the jar with all three basic ingredients. Actually there is one very big thing John does do differently - he prefers to use vodka. It gives a cleaner flavour and is palatable sooner than when using gin.

Traditional Makgeolli (Korean Rice Wine) recipe that you can successfully brew at home with no special equipment. Ready in 10 to 14 days. Yields 5 to 6 cups.

While enjoying a glass of wine, many don't realize they are consuming grams of sugar. Red is the best option for dieters while dessert wines should be avoided with nearly two teaspoons of sugar.

Finding my plain vodka stash running frighteningly low (fear not guests, I still have plenty of flavoured vodkas), I used my last 250ml to try out this recipe.

Uncover the art of mixology with grappa cocktails.

Refreshing and ready in minutes Spanish Calimocho is the perfect summer cocktail. Also known as Rioja libre, this red wine spritzer is an easy and inexpensive drink that anyone can make.

A diplomat is a man who thinks twice before he says nothing. – Edward Heath Rosa rugosa. Photo: dnnya 17, Flickr ccl This is the second post about Rose liqueur, and hopefully I'm saying something, unlike in the quote above. There’s a reason for this second post because this recipe is not the same as the last rose liqueur. Well, almost not the same. This one’s easier, for one thing. The rosa rugosa are still blooming and I couldn’t pass up the opportunity to use some of my 375 ml bottles. I only really had one issue with making this liqueur the first time. If any of you read or made it, the recipe called for removing the white tip from each individual petal because it's bitter. I dutifully picked off all the white ends from my petals for the first batch. It was a long, tedious, thankless job. So I wondered, how much difference does it actually make to leave them on? This recipe is the result. I now have two more bottles (plus a little for the "cook") of beautiful liqueur to give as gifts this Christmas. Yes, this version isn’t quite as sweet as the last so the tips must be a little bitter, but that can be a good thing. It still has the beautiful pink of the original, and the strong rose taste. Leaving the white tips on really sped things along. I simply picked through the petals to get rid of any bad ones, put them in a clean jar and poured hot syrup over them. In 48 hours you add the vodka and “voila” – Rose liqueur. For those who missed the recipe last time, here it is again with my modifications. If roses are still in bloom where you live, you should really try this. Be certain that the petals you choose are free from pollution and/or pesticides. I have a white rosa rugosa growing next to my red one but it's not currently in bloom. Using white petals would be interesting as I would expect the liqueur to be nearly completely clear but still rose flavoured. The flowers smell the same as the red. Something for next year! Rose Liqueur 2 Yield: about 850 ml 5 cups rugosa rose petals 1 tsp dried lavender flowers (optional)* 1 cup sugar 1-1/2 cups water 2 cups good quality vodka Bring the sugar and water to a boil in a saucepan and let simmer for 5 minutes. Lightly crush the petals in your hand and place with the lavender (if using) in a sealable container like a Mason 1L jar. Pour the hot syrup over the petals and seal the container immediately. This will contain the essential aromatics that are the flavour of your liqueur. Place the container in a spot out of direct sunlight for two days, shaking the container occasionally when you walk by. After two days the liquid will be pink. It probably will happen much sooner. You can use wild roses as well, but rugosa are a darker red and yield a pinker end product. Wild roses bloom quite early in the summer in Nova Scotia. Do not use roses from a florist or other store as they probably contain pesticides. At the end of the steeping the rose petals will have lost most of their pink colour. Strain the syrup through a cloth and squeeze to get all the liquid out of the petals. If you have some residue, strain again. Combine with the vodka and bottle. * Dried lavender flowers can be purchased at health food stores such as Planet Organic on Quinpool Road, Halifax. ........................................ If you like this post retweet it using the link at top right, or share using any of the links below. Questions? Comments? derogatory remarks?

Making your own complex and refreshing herbal liquor is easier than you might think... capture the healing properties and flavors of your own local herbs and spices in a delicious libation I call "Peridot," modeled after the mysterious Chartreuse.

I have taken the photos for this post ages ago, and I would have waited a bit longer if I had not seen KyotoFoodie's blogpost about Quince liquor. I find it interesting that some recipes are rather universal. In France, sour cherries are commonly used for making liquor ('cerises a l'eau de vie', my favorite!), and although we had quince in the garden, we never made liquor with it, instead we made jelly and paste with it. However I have tasted some Quince eau de vie in Strasbourg, and I consider it my favorite alcohool, it is so tasty!! So in this post, I'll give you a recipe to make your own cointrea. You need - 1 ORGANIC orange (or a few kumkat or a few smaller citrus) - 1 preserve jar - strong alcohol (eau de vie) - sugar (1/3rd of the volume of alcohol) - 1 bit of kitchen string Pour the alcohool in the jar with the sugar, then suspend the fruit(s) above the alcohol - without direct contact - then place in a dark place for 3 months, that's it! You can use the fruit(s) cut in little pieces in crepes or pancakes, it is delicious!