Tag Archives: Adult Beverages

Apple Peel Cider (andhereweare)

Please understand that this is not a typical, structured, exact recipe. I want to tell you how I made my Apple Peel Cider, roughly, and then let you have your own fun experiment with your apple scraps. It’s totally interesting, and not much work– why not have a go, right?

1. Start with organic, unwaxed apples. The best ones are not from the supermarket, but ones you know the origins of somewhat– a local orchard, your farmer’s market, or a neighborhood tree. This is the perfect project for doing after you have processed a bunch of apples for something else– apple sauce, pie fillings, preserves, etc. Save your peels (cores too, if they are not too funky– but avoid the big moldy patches you have to cut out of windfall apples.) Collect all of your peels.

2. Put them in a fermentation bucket, and pour boiling water over them. I used about equal parts water to peels by volume (not weight.) I added some chunks of peeled fresh ginger, and recommend it, if you like ginger too. (I had no trouble with developing the yeast this way, but you might want to keep a handful of peels out of the boiling water, and add them once the mix has cooled, to be 100% sure that you don’t kill all of the yeast with the hot water.)

3. Cover the apple peels and water with lid, and let everything sit for 3 – 4 days. This will allow the yeast to develop and begin fermenting the apples.

4. Strain the liquid from the peels and add sugar. I used organic natural sugar and added about 1 c to 1 gal of liquid. The formula for a stronger cider is more sugar + more time = higher alcohol content. I wasn’t going for a super strong drink, and the result has been really light, tart and fresh.

5. Pour the cider mix into sterilized demijohns, put the airlock on, and let it do its thing somewhere away from the cold for 2 weeks. You can of course taste after 1 week, and see where you’re at. If the cider is already drier than you want, then you can add some sugar. Again, this is very experimental and is a virtually free science project that will yield a fun home brew!

6. When it’s just slightly sweeter than what you want, it’s time to bottle. Be sure to use swing-top bottles, because it is a fizzy drink and will burst regular bottles if there isn’t a mechanism to release small amounts of CO2 when it builds up.

7. Open a bottle within a couple of days, and see what it’s doing. If you like where your cider’s at, then put the other bottles in the fridge to slow down the fermentation process, and drink sooner rather than later. This will continue to ferment, and you may get a more champagne-like product than you want it if you leave it for too long. The over-fermented version usually tastes awesome, but you are likely to lose most of it to the geyser-effect when you open the bottle.


Toffee Vodka (thecrazykitchen)

500 ml bottle with secure stopper
135g Werthers Original butter candies

If the neck on the bottle is wide enough you can put the Werthers straight into the bottle, otherwise you may have to cut them in half. Once all of the sweets are in the bottle then just top up with vodka and pop a lid on. Over the next couple of days shake the bottle to dissolve the sweets. Once they are fully dissolved it’s ready to drink

Blueberry Liqueur (postprohibition)

24 oz frozen blueberries
1  750 ml bottle 100 proof vodka
750 ml water
5 c sugar to taste

Lightly cook blueberries to release their natural sugars. Add blueberries and vodka to a 2 qt, wide mouth canning jar and wait 1 – 2 months. (It was acceptable at 1 month, but was better at two.) It’s up to you how patient you can be. Strain the blueberries from the vodka. Dissolve sugar in water and when cooled incorporate it with the vodka. Adjust your sugar levels to taste. Bottle your blueberry liqueur. It should keep for a couple years due to the alcohol. Added bonus, it will get better over the first couple months.

Creamy Chai Liqueur (savvyeat)

Chai Liqueur

1 1/2 c vodka (80-100 proof)
1 1/2 c brandy (80 proof)
4 vanilla chai tea bags
2 whole cinnamon sticks
1 – 1 1/2 c creamy simple syrup

Combine the vodka, brandy, tea bags and cinnamon sticks in a large glass jar. Cover and shake lightly so that the tea bags and cinnamon sticks are moistened. Store the jar in a cool, dark place for 3 – 5 days, until it smells of chai. Remove the tea bags and the cinnamon sticks. Do not squeeze the tea bags, or you’ll release the bitter tannins into the liqueur. Stir in the simple syrup, starting with just a cup. Taste and add more syrup as desired. Refrigerate for up to one month.

Creamy Simple Syrup

1 c heavy cream
1 c sugar
1  14 oz can sweetened condensed milk

Make the simple syrup at least an hour or so in advance of straining the liqueur, so it has time to cool. Mix heavy cream and the sugar together in a small saucepan. Bring to a simmer over medium-low heat, stirring occasionally. Remove from the heat, stir in the sweetened condensed milk and allow the syrup to cool completely before stirring it into the liqueur. Store the leftovers in the refrigerator for up to 2 or 3 weeks.

Sambuca (Anisette)

1 – 1 1/2 T Anise Extract
1/2 c honey
2 1/2 c 100 proof Vodka, divided

Dissolve honey in approx 1 c vodka. Then separately mix the anise extract with the remaining vodka and add this to the honey mix and shake well. This is best served and consumed ice-cold! Yield: 750 ml (approx. one fifth). Note: Using honey gives this a richer, more complex flavor and texture, but also gives a cloudy, amber color to the liquor.  Can substitute an equal amount of ‘Simple Syrup’ for the honey, if desired (1 part sugar to 1 part water.)

Butterscotch Liqueur (weefolkart)

1 c sugar
1 c water
1/2 c brandy
1 c 100 proof vodka
1/2 t butterscotch flavored extract

Bring sugar and water to boil in a saucepan over medium-high heat stirring constantly. When the sugar water mix turns clear, remove from heat. Cool to room temp. Add brandy, vodka and extract. Pour the mix into a 1 qt container and cover. Set aside for at least 30 days. Shake the bottle each day. Keep tightly closed.

Homemade Dried Apricot Liqueur (wearenotfoodies)

1 c water
2 c sugar
1 lb dried apricots, chopped
3/4 c 100 Proof Vodka
3/4 c Brandy
1 t orange zest
1 T Fruit Protector
5 drops yellow food coloring
2 drops red food coloring

Make a simple syrup with the water and sugar. In a 2 qt jar dump in your apricots and pour in the cooled syrup. Add all of the remaining ingredients stir well and store in a dark place for a month. A month later, strain out the solids, pour liqueur through wetted coffee filters or cheese cloth to net smaller particles and then bottle in a wine bottle, decanter or other glass bottle with a tight fitting cap. Over time there may be some additional separation of even smaller solids from the liqueur. You can either attempt to filter these small particles (more like fruit dust) or just realize that you will probably never get the liqueur perfectly clear. The result is a liqueur that is deep amber in color and intense in the flavor of dried apricots.

Pineapple Skin (Peel) Wine (nisahomey)

Pineapple skin: 1 medium pineapple.(can also add the middle stem and 1 or 2 slices for extra flavor)
1 3/4 c sugar
1 1/2 c water
1 beaten egg white
1 T dry ginger or chukka, crushed
6 cloves
2 cinnamon sticks.
1/2 t instant yeast

In a ceramic jar or bharani put in all the ingredients and mix well with a wooden spoon. Close the lid and cover it with a cloth and tie it tightly with a string. Keep aside in a dark place for 10 days. On the 11th day strain it with a strainer. Pour into sun-dried bottles and keep for another 21 days…..it is best to keep the wine for 21 days to mature but for those who can’t wait that long it can be consumed after 5 days of bottling.

Simon and Seafort’s Brandy Ice (copykat)

1 1/2 c good vanilla ice cream
2 T brandy
2 t Kahlua
2 t dark creme de cacao

Combine  ice cream, brandy, Kahlua and creme de cacao in a milkshake can or blender jar and whip at medium speed until smooth but still very thick. Serve in tall glasses. Makes 2 servings.

Slick Willy’s Colorado Bull Dog (copykat)

2 oz Kahlua
2 oz Vodka
6 oz milk
splash of Coke

Pour Kahlua and Vodka over ice, shake. Add milk and splash of Coke and then stir and serve.

Red Robin Screaming Zombie Drink (copykat)

4 oz lemon juice
1 T sugar
3 oz orange juice
1 oz light Rum
1/2 oz Myer’s Dark Rum
1/2 oz Bacardi Select Rum
1/2 oz Grenadine

Combine lemon juice and sugar in a bowl and mix well. In the same bowl (or in a cup) add in orange juice and 1 oz light rum. Stir well. Fill a 16 oz cup half full of ice and pour your mix over the top of it. Using a spoon, float the last 3 ingredients in order. This means you will slowly pour each liquid over the back of a spoon so that it doesn’t mix into the drink too much.

Homemade Wine (allrecipes)

1 pkg active dry yeast (can sub wine yeast)
4 c sugar
1  12 oz can frozen juice concentrate, any flavor except citrus, thawed
3 1/2 qts cold water, or as needed

Bring water and sugar to a boil and stir til sugar is dissolved. When water/sugar mix was cooled, add water/sugar mix, yeast and juice concentrate in a gallon jug. Fill the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band. Poke the balloon with a small pin to let the gases escape. Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. Filter through some coffee filters. It takes about 6 weeks total. Use a frozen juice concentrate without added sweeteners for best results.

Creamsicle Margaritas (theblondcook)

1 part tequila
1 part whipped vodka
1/2 part triple sec
5 parts orange juice
splash of lime juice
Kosher salt for rimming glass
lime and orange wedges for garnish (opt)

Rim glass with kosher salt. In a pitcher or glass (depending on how much you wish to make), stir tequila, whipped vodka, triple sec, orange juice and lime juice. Serve over ice. Garnish with lime and orange wedges, if desired.

Cranberry Moonshine (sweetcsdesigns)

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.


Jolly Rancher Moonshine (learntomoonshine)

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.

Ginger Liqueur (diyinpdx)

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.)

Pina Colada Moonshine (2bluestyle)

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.

Trudy’s Mexican Martini Copycat (fivehearthome)

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.

Margarita Moonshine (florassippigirl)

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.

Fairy Moonshine (myincrediblerecipes)

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!