2 gal cranberry juice
3 c white sugar
1 pkg cranberries, fresh
1 liter bottle of 190 proof grain alcohol (Everclear)
Bring ingredients EXCEPT Everclear to a boil. Cover and remove from heat. Let cool. Get sterilized jars ready. Mix Everclear into cooled juice mix. Ladle into jars, let sit for 2 weeks or up to 6 months.
5 – 1 L Mason Jars
120 Jolly Ranchers ( 24 of each of the 5 flavors)
5 L of Moonshine at 40% abv (You can also use Vodka or Ever clear as substitute)
Remove wrappers and separate all the colors into individual piles. Place 15 Jolly Ranchers of the same color in a small sauce pan and add just enough water to dissolve candy when heated. Place on stove and turn heat on low. The goal is to dissolve the Jolly Ranchers into a syrup. ( Feel free to add more or less depending on the flavor intensity you want.) Once dissolved pour into mason jar. Repeat this for each flavor. You should have five different jars each with a unique flavors in it now. Pour in the moonshine or substitute into each jar. Fill to the bottom ring on the jars. Add a few Jolly Ranchers of the appropriate flavor to each jar for aesthetics. Place lids on Jars give it a good shake and your ready to drink. Like any infusion things get better with time. So let it age a few weeks before drinking if you have the patience. Note: If your using high proof alcohol above 40% abv you will need to dissolve Jolly Ranchers in water first as they will not dissolve on their own. If your simply using Vodka you can get away with adding the Jolly Ranchers directly to the mason jars without dissolving them first in water.
1/3 c peeled ginger root, finely chopped
1/2 c sugar
300 ml Everclear (190 proof)
475 ml water
1 vanilla bean
1 lemon, zested
Peel the ginger and finely chop it. Split the vanilla bean in half lengthwise. Bring ginger, vanilla, sugar and 200 ml water to a boil. Reduce heat to medium-low and simmer until ginger is soft, about 20 min. Let the syrup cool. Do not strain yet. Zest the lemon and place the zest in a glass bottle along with the rest of the water, the cooled syrup and alcohol. Seal and shake, then let this mix steep for 1 day. After 1 day, remove the vanilla bean and let the mix steep for an additional 3 days. Strain mix through a fine mesh strainer into your bottle or jar for storage. Press on the ginger pulp with the back of a spoon to extract all of the liquid. Let the liqueur sit for at least 1 more day before using to let flavors mellow. Note: A great way to peel ginger is with a spoon. It works really well for getting around the bumps and knobs of ginger root.
For this recipe I used Everclear, which is 95% alcohol. They keep that stuff behind the counter at my local liquor store, but I understand that in some states they don’t even sell it, or only a lower proof version that’s 75.5% alcohol. You can use that, or if you can’t find it, vodka. You’ll just want to adjust the amount of water and alcohol you add so your final volume and percent alcohol is approximately the same. Here are some calculations for you:
For 75.5% (151 proof) Everclear: 377 mL alcohol, 397 mL water
For 40% vodka (80 proof): 750 mL alcohol, 200 mL water (your final volume will be higher and your percent alcohol lower with this one.)
3 1/2 c Everclear
2 c Malibu Rum
3 c sugar
3 qts pineapple juice
3 cans Bicardi pina colada, frozen mixer
4 c water
Combine everything, except the Everclear and rum in a large pot. Place on the stove on medium heat. Stir frequently. As soon as it starts to boil take it off the heat and let stand until it is room temp. Add alcohol. Stir really good and put into mason jars. Cover and put in fridge. It is ready to serve as soon as it is chilled.
2 oz tequila (decent quality recommended)
2 oz lemon-lime soda (such as Sprite or 7-Up)
1 oz orange liqueur (such as Cointreau or Triple Sec)
1 oz fresh-squeezed lime juice
1 oz fresh-squeezed orange juice
splash of olive juice
coarse salt (such as kosher salt, for rimming the glass)
Pimiento-stuffed green olives (manzanillas), for garnish
Measure tequila, soda, orange liqueur, lime juice, orange juice and olive juice into a shaker filled with ice. Shake and strain into salt-rimmed martini glass. Garnish with a skewer of olives. Note: Spread a thin layer of coarse salt onto a plate. Use a slice of lime to wet the edge of the martini glass, then dip in the salt, turning until well-coated. To add some spice, garnish with gourmet green olives that have been stuffed with jalapenos. Yield: 1 shaker, which yields about 2 martini glassfuls.
2 c sugar
8 c water
2 c Everclear
2 1/2 c freshly squeezed Lemon Juice
1/2 c freshly squeezed Lime Juice
1 1/2 c Margarita Mix
1 T Sea salt
Pour half of the amount of water into a large saucepan. Heat up the water and mix in the sugar until completely dissolved. Remove the pan from the heat and allow it to cool completely. Meanwhile, juice your lemons and limes. (Can get a little pulp in there too, but make sure you remove any seeds.) Stir the now cooled sugar water mix along with the rest of the water, Everclear, lemon, lime, margarita mix and sea salt into a gallon jug. You can now transfer the mix into smaller containers if you like (like quart sized glass jars.) Place the moonshine in the refrigerator and let it rest for at least a week before you drink it. (It will be EXTREMELY strong at first, but will mellow out as it sits.) Shake well before serving. Makes 1 gallon.
1/2 c sugar
1 pkg lime drink mix
3 c Everclear 141
1 c sprite
2 tubes of edible pearl dust
3 – 4 8 oz mason jars
In a large bowl combine the sugar, lime drink mix, everclear and sprite. Scoop some of the moonshine into 8 oz mason jars. Add a half of a tube of edible pearl dust to each mason jar. Tighten on the cap of the mason jars and shake. Watch the pearl dust turn the moonshine into a shimmering fun drink!
5 lbs plums, any kind will work
3 lbs sugar (can use raw sugar/ sucanat)
1 gal water
1 t fresh lemon juice
1 packet cider yeast
Give your plums a good wash in water, discarding any that are overly bruised or moldy. Add them to a sterilized fermentation bucket, and bash them up quite a bit with a potato masher or a (clean) wine bottle. Bring water to the boil and pour over your crushed plums. Put the lid on your bucket, and leave it for a few days (3 – 4) and swirl it around every day. Add the lemon juice and sugar to your fermenting plums and stir to mix. Then sprinkle the yeast on top. After an hour or so, give it a good stir. Cover and leave someplace warm for 4 days, stirring once or twice a day. It’s time to move it to some demijohns. I like to do this by just using a siphon hose in the bucket, with a funnel topped with a small sieve in the mouth of the demijohn. Keep the hose a good inch away from the bottom of the bucket, so you don’t suck up all of the yeasty sediment. Once you have the wine in the demijohn(s) top with an airlock. After 2 weeks, rack the wine by siphoning into newly sterilized demijohns, being careful to leave the sediment in the bottom of the old ones. Taste it after 3 weeks and see how you like it. You can start bottling some of it at this stage, leaving the rest to age and racking again over the next couple of weeks. It is ALL good! The longer you wait to drink it, the drier and more clear it becomes, so it’s really up to you. If you are not planning on drinking it quickly, then leave it in the demijohn longer. What you don’t want is a lot of young, active wine in bottles for a long period of time. They could keep fermenting and build up too much carbonation. So, if you’re in it for the long haul, just keep it in the demijohns for a few months, racking monthly, before bottling. But you can definitely drink this wine young.
Non chlorinated (filtered) water
2 – 3 lbs honey, depending on how sweet you want the end product to be
about 1 c berries or fruit of any kind, fresh or frozen
about 10 raisins
1 pkg champagne yeast
Sanitize everything that will be used in the brewing process. Heat about 1/2 gallon of non chlorinated water in the pot on medium heat. Once it’s warm, but not boiling, add the honey and stir it so it all dissolves. Turn off the heat. Put the berries or other fruit, orange slices (skin and all), and raisins into the one gallon jug. Use the funnel and carefully pour the honey water mix into the jug. Top off the jug with cold (preferably filtered) water, leaving at least 2″ head space on top. Put the lid on the jug and gently mix everything around a bit. Make sure that the temp of the must is below 90° F, then add 1/2 pkg champagne yeast. Put the lid back on tightly and this time shake the jug for a minute or two to distribute the yeast. Put a little water in the airlock to the line, then put the rubber stopper end into the jug. Put the jug in a dark place. It should start bubbling within 12 – 24 hours. After about 6 weeks of fermenting, the mead can be bottled and aged.
1 qt honey (3 lbs)
1 pint to 1 quart blackcurrants
1 packet wine yeast or champagne yeast
2 – 3 qts filtered water (un-chlorinated)
Pour the yeast packet into a cup of water to allow the yeast to rehydrate and wake up for at least 10 min. Yeast don’t function as well if they’re just dumped from a dormant state into a glut of sugar. You have to ease them into it. Place your blackcurrants in a saucepan and just cover with water. Bring the water to a boil and then turn off the pot. Allow them to sit for 5 – 10 min in the just boiled water so that the juice can extract. Pour the currants through a sieve, extracting the water and juice. Wash the remaining currant pulp in more water to pull out the rest of the juice. Place all your extracted currant juice into a saucepan and add honey. Warm the liquid until the honey just dissolves, but do not boil. Allow it to cool a bit so you can safely handle it and then pour it into your glass jug. Once the honey/juice/water mix is between 90 and 100 F, add in your hydrated yeast. If necessary, add more water to bring the brew to within 2″ of the top of the jug. Put on the rubber stopper and the water lock, making sure you add water to the water lock. Within 24 hours you should see bubbles and active fermentation. Allow the brew to ferment until active fermentation has stopped, roughly 4 – 8 weeks depending on temp. At that point, you’re ready to bottle your mead. You can get a wine bottling setup, or use the simpler method and pour it into reusable grolsch bottles. Mead tastes best if allowed to bottle condition for at least 2 weeks, but preferably 2 months or more.
4 c brandy
2 star anise
1 8″ cinnamon stick
1 vanilla bean sliced lengthwise
4 small sweet navel oranges scrubbed, dried, and chopped into 4 – 6 pieces
24 black peppercorns
Combine all the ingredients in a clean, odor free wide-mouthed glass jar (all the better if you have a wonderful old canning jar). Label the jar, cap it tightly and store in a cool, dark place for 2 weeks, shaking daily. Strain through a fine mesh strainer or coffee filter. Return the infusion to it’s jar, recap it, put it back in a cool, dark place, and let it continue to mellow for 3 more weeks. Refrigerate or store in a cool dark pantry almost indefinitely!
1 very hot c water
1 tea bag (good dark Tea, Green Tea or Chamomile will work too)
2 oz whiskey (like Jack Daniels)
1 T honey
1 t lemon juice (can use the stuff in the plastic lemon)
1 slice fresh lemon (opt)
Place the whisky and tea bag in a large microwave safe mug with hot water. Microwave if it’s not hot enough until it is piping hot, but not boiling. Add honey. Steep tea as you like it. Add lemon juice and stir well. Add the lemon slice and serve.
2 oz cranberry juice
2 oz vodka
1/4 c lime juice
3 oz ginger beer
1 pkg whole cranberries
lemon wedges, for garnish
Combine cranberry juice, vodka and lime in a glass filled with ice. Top with ginger beer, whole cranberries and garnish with a lime wedge.
Peel, slice and dice peaches; add to a blender. Squeeze in the juice of the limes. Blend until smooth.
For EACH margarita
1 oz Cointreau or your favorite triple sec
2 oz silver tequila
1/2 c peach puree
sugar, sliced peach, and sliced lime for garnish
Pour 1 oz of triple sec, 2 oz of tequila, and ½ cup of peach puree in a shaker. Add in a few ice cubes, and shake vigorously until blended. Grab a glass, and wet the rim with a small piece of lime. Dip the rim in sugar, and add a few ice cubes into the cup. Pour in your margarita and garnish the cup with a slice of lime and slice of peach. Serve immediately! Makes 3.
1 gal orange juice, no pulp
1 1/2 c sugar
2 T Vanilla
1/2 c French vanilla liquid coffee creamer
3 c 190 proof everclear
1/2 c Vanilla vodka
Using a big pot, bring to a boil the orange juice, sugar, vanilla extract and vanilla coffee creamer. Stir until creamer is fully incorporated. Cool to room temp for about 1 hour. Add everclear and vodka to your orange mix. Stir. Pour your moonshine into your mason jars and seal closed. Refrigerate. Let sit for at least 2 weeks. Shake it before serving.
4 c sugar
12 c water
4 c fresh lemon juice
1 1/2 pts strawberry purée
5 c 190 proof Everclear
Place a large pasta pot on low heat and pour in water and sugar. Stir sugar until it is completely dissolved. Remove from heat and let it cool to room temp. Wash and pat dry the strawberries. Remove the stems and dice. Take your diced berries and place in your blender and puree until smooth. Mix strawberry purée and lemon juice to your sugar water. Next add in Everclear and stir well. Strain your liquor mix and making sure to remove all pulp. Pour mix into mason jars and let sit in refrigerator for about 2 weeks (the longer the better). Note to Me: Add alcohol after mix has been strained.
1 c sugar
1 c water
2 1/2 c fresh blackberries
2 c everclear 141
2 – 3 8 oz mason jars
In a small sauce pan combine water, sugar and 1/2 c blackberries. Cook on medium to high heat until melted and liquified. Place into a sealed container and set aside in the fridge.
Add 1 c blackberries to each of the mason jars. Add 1/2 c simple syrup to the mason jars. Fill with the everclear to the brim of the mason jars. Add in a little bit of lime zest to each glass. Let sit for 2 days, shaking occasionally. Using a strainer, strain the juice into a large glass. Wash out original mason jars to get rid of the seeds from the blackberries. Pour moonshine back into the mason jars and enjoy.
5 c frozen peaches
2 1/2 c white or rosé wine (for thicker slushies, reduce the wine to 1 1/2 c)
fresh peaches, for garnishing
Add the frozen peaches and wine to a blender. Blend until the mix is puréed. Pour the slushies into glasses, garnish with fresh peaches and serve immediately.
1 oz vanilla vodka
1 T strawberry ice cream or sorbet
strawberries, for garnish
Pour vodka in the bottom of a champagne flute. Add ice cream, then top with champagne. Add a strawberry on the side of the glass for garnish.
1 c vanilla vodka
1 c strawberry ice cream or sorbet
1 750 ml bottle Champagne
strawberries, for garnish
Pour vodka into a pitcher, add ice cream and champagne. Add strawberries to champagne flutes for garnish.
2 c fresh mango
1/3 c fresh lime juice
1 c tequila
1/4 c triple sec
2 T sugar
2 c ice
Place all of the ingredients in the body of a blender and pulse until smooth. Pour into glasses and drink at once. Note: Taste after blending and add sugar/ice/liquor to adjust the taste to your liking.