Likør
10 recipes · Vinlegning og likører
- Chartreuse Liqueur
Essence liqueur: 1 liter water and 1200 g sugar are brought to a boil and strained; once cold, mix with 1 liter spirits, 45 g chartreuse essence and green coloring, and pour into bottles.
- Curaçao I
Curaçao I from Erken 1914: 1¼ kg sugar is boiled with 8 dl water, strained and cooled, then about 1.3 l spirits and an essence of neroli, rose, almond and bitter-orange oils, pepper tincture and 40 g bitter-orange tincture are added; colored with caramel color and aged at least 8 days.
- Curaçao II
Curaçao II from Erken 1914: a sugar syrup of 1 kg sugar and 1 l water is brought to a boil, strained and cooled, then 1 l spirits and 15 g of an essence blend with neroli oil, rose oil, bitter almond oil, capsicum and bitter-orange tinctures are added; colored with caramel color.
- Bird Cherry Liqueur
Bird cherry liqueur: crushed bird cherries and cherries are steeped in cognac for 2–3 weeks, the juice is strained and mixed with a cold syrup of 500 g sugar per liter of juice, then bottled.
- Strawberry Liqueur
Strawberry liqueur: 1 kg strawberries steeped in 1 bottle of fine spirits or rum for 8 days; the strained juice is blended with a cooled syrup of 500 g sugar and 2.5 dl water and bottled.
- Cocoa Liqueur I
Cocoa Liqueur I from Erken 1914: cocoa is cooked in 6 dl water, mixed cold with spirits and vanilla, left 4-6 days, strained, and combined with cooled sugar syrup (1.5 kg sugar, 1 l water); matured 2-3 weeks in the bottle.
- Cocoa Liqueur, 1 Liter
A simple cocoa liqueur from Erken's Stor kokebok 1914: a sugar syrup with vanilla boiled 10 min, strained and cooled, then glycerine, white cocoa essence, and 1 liter of spirits are added before bottling.
- Cherry Liqueur
Cherry liqueur made from a boiled and strained sugar syrup (625 g sugar, 2 l water) blended cold with 1 bottle of sour cherry juice, 1 liter of spirits, and 4 drops of almond oil.
- Blackcurrant or Bird Cherry Liqueur
Liqueur of 1 kg blackcurrants or bird cherries with 1 liter of rum or spirits, 100 g sugar, and 2.5 dl water; steeped covered for 6 weeks with daily stirring, strained, and bottled.
- Swedish punsch
Homemade Swedish punsch: sugar syrup infused with vanilla and lemon peel, mixed with lemon juice, arrack, and cognac. Erken, Stor kokebok 1914, p. 625.