I Am Bottling My Liqueurs.

I should have said , "I Am Bottled by my Liqueurs."  I believe in a saying that was taught to me by a Swiss chef:  "To improve the flavour of every dish, add a little wine to the cook."  I have taken this a step further, with:  "To enhance the euphoria after every great meal, add a little home-made liqueur." 

The liqueurs I started last summer are at last mature, and I have spent the afternoon bottling Lovers Lemon, Romantic Razz, Cherry Brandy and Cherry Smash.

Oh yes.  And once the liqueurs are strained off, what do I do with all those booze-soaked fruits?  Heehee.  I make "Cronesgard (name of my house) Marmalade"   - a very popular item among friends and family!

Of course, on bottling day I have to sample them all. I'm on my third sample of "Lovers Lemon".  Yum.  Come on over.....

NANSELTAR NANSELTAR
61-65, F
6 Responses Feb 4, 2009

Yum! Thanks for the recipe!

Bananas Foster sounds great. What's in it? Ever tried Thai-Fried Bananas? Decadent. <br />
Lilt, while in Spain I got Tourist Trots from the ice cubes in my pitcher of sangria. Haven't touched the stuff since. Maybe it's time? After all, it wasn't the wine that made me sick, it was the ice!

Banana liqueur! Anybody got a recipe???

mmmmm, Bananas Foster. I was reading how to make a banana liquor I may need to attempt that someday. I'll be sure to save the bananas!

I love booze soaked fruit.<br />
Sounds like we need some sangria, Nanseltar.

This is very exciting. What are your plans for these?