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.
5 lbs plums, any kind will work
3 lbs sugar
1 gal water
1 t fresh lemon juice
1 packet cider yeast
Give 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. (If you keep the pits in, it gives the wine a really nice almond flavor.) Bring your gallon of 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 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. You can 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 basically 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. You can finish bottling about six weeks after starting it. 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,
1 c water
2 c sugar
2 c whole berry cranberry sauce, canned or homemade
zest of 1 lime
3 c vodka
In sauce pan heat water and sugar over medium heat, stirring occasionally until sugar is dissolved and liquid is clear, approx 5 min. Remove from heat, stir in cranberry sauce and let cool completely. Add cranberry sauce mix and lime zest to a sterile jar with a tight fitting lid. (A 2 qt jar works well.) Add vodka and stir well. Cover and store in cool, dark place or refrigerator for 4 days. Flip jar over, or give it a stir every day. After 4 days, line a fine wire strainer with cheesecloth. Pour mix through strainer. Repeat, if necessary, to remove and discard all cranberry solid residue. Liquid should be clear red. Pour into sterile bottles or jars. Store in cool, dark place or refrigerator. Makes 5 cups.
1 gal spring water
2 lbs honey
8 oz dandelion syrup
1 t loose tea
1 stick cinnamon
1 c apple peels (or sliced oranges for different flavor)
2 whole cloves
1 pkg yeast (like what you use for baking)
Pour out half the water into a pot. Add ingredients. Shake. Add additional water back in but leave a little space at the top. Stick a balloon with pin several times. Put on top of jug and place rubber band around rim to secure. Within a day the balloon will begin to inflate. If it gets too large release the air and add a few more holes. Draw a happy face on your balloon for fun! Put on your counter for 6 – 8 weeks and enjoy watching the bubbles! Occasionally shake to mix, especially in the beginning. When the bubbles stop, strain into your containers (or rack) and age 6 months. You can rack again if you prefer for more clarity.
This is strong and would definitely intoxicate you. It tastes like a field of flowers. You would think with so much sweetener that it would be sweet, but it is only mildly so.
Optional: You can add 20 raisins for a change in flavor before fermenting.
1 c sugar
1 c water
1/2 c brandy
1 c 100 proof vodka
1/2 t Butterscotch flavored extract
10 drops of yellow food coloring (opt)
Bring the sugar and water to boil in a saucepan over medium-high heat, stirring constantly to prevent sugar from scorching. When the sugar/water mix turns clear, remove it from heat. Let cool until just warm in temp. (Use your finger!) Pour this into a 1 qt container. Add brandy, vodka, coloring and extract. Cover container and shake well. Store for 30 days before using.
1 large pkg Gummy Bears
approx 400 ml Mango Rum
Place your gummy bears in a large container. It’s recommended to use the cheapest bears you can find as the higher quality ones break down more. Pour enough rum over the bears to cover them. Mango rum has the best flavor but you can use any alcohol. Allow bears to soak overnight. Stir every few hours especially in the beginning. As they continue to soak up the rum, add more as desired. The best way to share these is to put them in ramekins and take them as a shot!
1 qt young dandelion plants
2 t finely chopped ginger
1 gal cold water
3 c light brown sugar
1 T cream of tartar
1 T brewer’s yeast
Wash the plants and remove the hairy roots without breaking the main taproots. Squeeze the lemon and put the juice aside; peel the rind off the lemon in strips (no pith should be left). Put the plants into a pot with the ginger, lemon rind and water. Boil for 10 min then strain out the solids. Put sugar and cream of tartar in the fermenting vessel and pour the liquid over them. Stir until sugar is dissolved. When liquid is lukewarm, add yeast and lemon juice, and leave the vessel covered with a folded cloth in a warm room for 5 days. Strain out all the sediment and bottle in screw-topped cider or beer bottles. This homemade dandelion beer is ready to drink in about a week, when it hisses as the stopper is loosened. It does not keep very long. Test the bottles daily to see that they don’t get too fizzy. Even after only 2 days in the bottles, the beer is smashing.
3 c rhubarb, finely chopped
1 1/2 c Everclear (190 proof)
2 T & 1/2 c sugar
1/4 c & 2 c water
Place the chopped rhubarb in a large resealable jar (a Mason jar works well), and add 2 T sugar. Cover and shake to coat the rhubarb and help release the juices. Add 1/4 c water and Everclear, or enough to just cover the rhubarb. Seal jar and let sit, shaking occasionally, for 2 – 4 weeks until the color has leached out of the rhubarb. Using a fine mesh strainer, strain out rhubarb, pressing on the solids to remove as much liquid as possible. You should end up with approx 2 c of liquid. In a saucepan, add 1/2 c sugar to 2 c water; bring to a boil. Allow to cool then add to rhubarb-alcohol. Mix. At this point you can allow the flavors to mellow for a week, but it’s good right away, too.
8 c pumpkin
1 lb raisins
1 4″ cinnamon stick
1″ fresh ginger root
1 whole nutmeg
1 gallon water, boiling
5 c sugar
1 t yeast nutrient
3 t acid blend (required to make a more potable wine)
1 pkg wine yeast
Wash, trim, peel and chop (or grind) the pumpkin. Place in primary fermentor. Add raisins, spices and boiling water. Let sit overnight. Add all other ingredients except yeast. Stir well to dissolve sugar. Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mix and stir. Stir daily for 3 – 5 days, until specific gravity is 1.040. The mix will get nice and bubbly and should have a pleasant, mildly yeasty smell. At the end of this first ferment, the pumpkin will have turned to mush and the grapes will be plump. Strain the must and squeeze out as much juice as you can. Siphon into secondary fermentor, make up to volume with water and attach airlock. For a dry wine, rack in 3 weeks, and every 3 months for 1 year. Bottle. For a sweet wine, rack at 3 weeks. Add 1/2 c sugar dissolved in 1 c wine. Stir gently and place back into secondary fermentor. Repeat process every 6 weeks until fermentation does not restart with the addition of sugar. Rack every 3 months until 1 year old. Bottle. Let age for at least a year for best flavor.
1 1/2 oz chocolate infused vodka or vanilla vodka with a 1/2 oz of chocolate liqueur
2 oz Irish cream
Drizzle some chocolate syrup in the glass before you pour your cocktail. Pour the ingredients in a martini shaker with a couple ice cubes. Shake and strain into chilled martini glass. Garnish it with a chocolate stick or flakes for an extra chocolatey concoction. Serve.
10 c water
3 c sugar
1/4 c brown sugar
4 c moonshine (150 proof)
4 T Root Beer extract or to taste
1 T vanilla
Warm water to just boiling, add sugars, take off heat and cool. Add flavorings and moonshine. Enjoy.
2 oz ginger root, peeled and cut into thin slices
1 vanilla bean, split lengthwise
1/2 c sugar
1/2 c honey
1 1/2 c water
lemon zest from 1 whole lemon
1 1/2 c St. Remy Brandy (can sub vodka)
In a saucepan over high, bring the ginger, vanilla, sugar and water to a boil. Reduce heat to medium-low and simmer until the ginger is soft, approx 20 mins. Remove from heat and let the syrup cool to room temp. Place honey and lemon zest in a glass jar along with the syrup and brandy. Close tightly and shake. Let this mix steep for 24 hours. After 1 full day, remove the vanilla bean (or else the vanilla will be overpowering) and let the mix steep for another 24 hours. Strain out the solids through a fine mesh strainer. Then strain again through a coffee filter. Let your liqueur sit for 1 more day to allow the flavors a little time to settle. For a clear liqueur, allow any remaining solids to sink to the bottom, then filter the liqueur several more times.
2 oz vodka
2 oz Kahlua
4 oz Bailey’s
2 – 2 1/2 c ice
Combine all ingredients in a blender. Blend on high for 30 seconds until the ice is smooth and the mudslide has thickened. You don’t want it to be too granular. Add more ice if the mudslide is too thin. Serves 2.
3 qts dandelion blossoms
1 gal water
2 oranges, with peel, preferably organic
1 lemon, with peel, preferably organic
3 lbs sugar
1 pkg wine yeast
1 lb raisins, preferably organic
Collect the blossoms when they are fully open on a sunny day. Remove any green parts; they will impair fermentation. Bring the water to a boil and pour it over the flowers in a large pot. Cover and let steep for 3 days. Prepare the oranges and the lemon. Zest (finely grate) about half the skin off and cut the rest off in very thin strips to minimize the amount of white pith added to the brew. (The pith will make it bitter.) Finish peeling the citrus, and slice them into thin rounds. Add the orange and lemon zest to the flower-water mix and bring to a boil. Remove from heat, strain out solids, then add the sugar, stirring until it is dissolved. Allow to cool. Add the orange and lemon slices, yeast and raisins to the liquid. Put everything into a crock with a loose lid (so gas can escape) to ferment. (Can use a clean cotton towel held down by a rubber band.) When the mix has stopped bubbling (2 days to a week), fermentation is complete. Strain the liquid through several layers of cheesecloth or a flour sack towel and transfer to sterilized bottles. Slip a deflated balloon over the top of each bottle to monitor for further fermentation. When the balloon remains deflated for 24 hours, fermentation is complete. Cork the bottles and store in a cool, dark place for at least 6 months before drinking for best flavor. Note: Be sure not to seal these tightly before they finish fermenting, and don’t put them somewhere warm. Otherwise, you’ll end up with exploding bottles.
64 oz white grape peach juice
1 c brown sugar
4 ripe peaches, peeled and quartered (can sub canned peaches in a light syrup)
3 cinnamon sticks
3/4 – 1 1/2 c Everclear, to taste
1/2 c peach schnapps
Add juice, brown sugar, peaches and cinnamon sticks to a large pot. Boil 3 – 4 min or until brown sugar is dissolved. Allow to sit til it reaches room temp. When mix is cool, add Everclear and peach schnapps and stir. If you’re serving within 24 hours, pour into an airtight container and refrigerate. Before serving, strain peaches and reserve peaches for another use such as a cobbler or cake. Pour liquid into an airtight container and refrigerate. Serve over ice. Makes 8 cups.
30 fresh, sweet dark cherries (Stella or Bing)
1/2 – 3/4 c Bourbon (Buffalo Trace or similar)
8 oz dark chocolate (60% cocoa) from a good quality, shiny bar of chocolate
Pit all cherries and place them in one tight layer on the bottom of a loaf pan. You can pit them like a normal person, with a pitter and some patience. Or, if you lean towards the flare for the dramatic when it comes to culinary endeavors, you can take a sharp paring knife, make a small X on the bottom and use tweezers to pull out the pit, all in order to keep that stem in tact to satisfy the afore mentioned dramatic food urges. Pour the bourbon on top of the cherries. You want the cherries to be sitting in the bourbon, mostly covered. Refrigerate and allow to soak for 12 – 24 hours. Remove cherries from the liquid with a slotted spoon and place cherries on a plate that has been covered with 3 – 4 paper towels. Allow to drain and dry for about 15 min. (Reserve the bourbon for a cherry bourbon cocktail, no need to waste good bourbon.) Temper the chocolate. Chop the chocolate. Place a little more than half in the top or a double boiler (or a metal bowl placed over a pot of gentler simmering water) set heat to medium-low. Stir constantly. Use a food thermometer to measure the temp. You want it to be between 115 and 120 degrees F. Once the right temp is reached, remove the bowl from the heat, add a bit of the remaining chocolate and stir like the crazy stirring fool that you are. Add more chocolate and stir, stir, stir. Continue to stir until the temp has reached 90 F. While dipping the cherries, keep the temperature between 88 and 91 F. If you have a programmable heating pan, this works like a miracle. Add the cherries in batches (about 2 – 3 at a time) roll them around in the bowl and remove with a fork. Or if you are a food drama nerd, not unlike myself, you can grab those suckers by the stem, dip them in the tempered chocolate and allow the excess to slide off before placing on a sheet of wax paper to set. Allow chocolate to set in a cool dry place, about 2 hours. Makes 30 cherries.
Pumpkin Pie Moonshine
1 big can pumpkin puree ( make sure it is 100% pure pumpkin)
1/2 c brown sugar (add more if you have a sweet tooth)
2 T pumpkin pie spice mix
1 12 oz can frozen apple juice concentrate, thawed
2 pts high proof alcohol (vodka, everclear, “moonshine”)
In a blender combine pumpkin puree, brown sugar, thawed frozen apple juice concentrate, and alcohol. Blend until smooth and then pour the mix into mason jars, seal and refrigerate. Add whipped cream for a bit of sweetness and a great creamy mustache. Shake well before drinking. Keep refrigerated.
Version 2: Real Pumpkin Pie Flavored Vodka
1 pumpkin pie (store bought or homemade)
2 pts vodka, corn whiskey, “moonshine” (ole smokey, etc.)
Add the entire pumpkin pie to a blender along with alcohol and blend the mix until smooth. After the mix is completely blended pour the mix into mason jars, seal and refrigerate. Feel free to add whipped cream which really ties the drink together. This drink is absolutely incredible and a great way to get a buzz while drinking desert.
2 c sugar
1 gal orange juice
1/2 c powdered French Vanilla coffee creamer
4 t vanilla extract
750 ml 190+ proof alcohol, moonshine or Everclear works great, keep in mind you can add less or more depending on how stiff you like it
Add orange juice, vanilla, sugar and coffee creamer to a medium size pot. Bring to a boil while mixing. Boil for 3 min. Let cool. Add alcohol, moonshine or Everclear and bottle in mason jars. Let this site for at least a week before drinking. The flavors really meld together by letting it sit a bit. Serving Instructions: Put the Dreamsicle Moonshine mix in the freezer for a few hours before serving. You can Either drink it over ice or toss it in the blender with some ice to make a Dreamsicle Moonshine smoothie yum yum. Add a slice of orange to the top of the glass for style points.
1 1/2 gallon orange juice no pulp
3 c sugar
2 T vanilla
1 c French vanilla dry coffee creamer
4 c 190 proof Everclear
1 c Vanilla vodka for taste
In a big pot boil everything but alcohol. Stir until creamer is dissolved. Cool to room temp. Add Everclear and vodka. Stir. Jar then refrigerate. Let sit for at least 2 weeks. The longer it sits the smoother it gets. It will separate while in fridge just shake it before drinking. Note: Don’t buy the cheap powdered coffee creamer, spend the extra get the better stuff it just works better. Yields 6 quarts and a pint.
2 oz Gin
juice of half of a lemon
1 t powdered sugar
chilled Club Soda or Sparkling Water
Pour gin, lemon juice and sugar into an ice filled cocktail shaker. Cover and shake vigorously. Strain into ice filled glass. Top off with club soda or sparkling water. Serves: 1.