RECIPES THAT INCLUDE:

Almond Extract

Irish Cream Liqueur #3

How to make the Irish Cream Liqueur #3 – Blend (use blender) all ingredients until smooth. Store tightly covered in refrigerator. Shake before serving. Keeps up to one month.

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How to make the Amaretto Liqueur – Combine Sugar and 3/4 Collins Glass Water in a small saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer until all Sugar is dissolved. Remove from heat and cool. In an aGing container, combine apricot halves, Almond Extract, Grain Alcohol with 1/2 Collins Glass Water, and Brandy. Stir in cooled Simple Syrup Mixture. Cap and let age for 2 days. Remove apricot halves. (Save apricot halves, can be used for cooking). Add Food Coloring and glycerin. Stir, recap and continue aGing for 1 to 2 months. Re-bottle as desired. Liqueur is ready to serve but will continue to improve with additional aGing.

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Overflow

How to make the Overflow – Mix ingredients in a Shot Glass.

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Almond Shrub

How to make the Almond Shrub – Put into gallon or half-gallon jar the spirits, thin Lemon Peel, Orange Juice, and Sugar. Now take the essence of bitter Almonds (you can use any amount you please) and add it to the glass of Milk. Mix thoroughly and pour into the jar. Cover, put in a warm place (65-70 degrees Fahrenheit), and keep it there until the Milk has curdled. This takes from one to three hours. Then filter through filter paper and bottle. Rest it for two weeks before drinking it.

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Irish Cream Liqueur #1

How to make the Irish Cream Liqueur #1 – Combine all ingredients in a blender until smooth. Store in the refrigerator for up to one month.

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Cool Cow

How to make the Cool Cow – Place all ingredients in the blender jar – cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.

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Mudguppy

How to make the Mudguppy – Mix Baileys, Amaretto, and Almond Extract. Fill Shot Glass 1/2 full with bourbon and top with Baileys Mixture.

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Cranberry Punch

How to make the Cranberry Punch – Combine first four ingredients. Stir until Sugar is dissolved, chill. Then add Ginger Ale just before serving. Add Ice ring to keep Punch cold.

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