RECIPES THAT INCLUDE:

Coriander

Angelica Liqueur

How to make the Angelica Liqueur – Combine all herbs, nuts and spIces with Vodka in a 1 quart or larger aGing container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or Coffee filter, discarding solids. Clean out aGing container. Place liquid back in container. Place Sugar and Water in saucepan and stir to combine over medium heat. When Sugar is completely dissolved, set aside and let cool. When cool combine with Food Coloring and add to Liqueur liquid. Cap and allow to age and mellow in a cool, dark place for one month.

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Absinthe #1

How to make the Absinthe #1 – Steep wormwood in Vodka for 48 hours. Remove, add the rest and steep for one week. Age.

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Orange Bitters

How to make the Orange Bitters – Chop the Orange Peel finely and Mix it with the herbs and alcohol. Let it stand for 15-20 days in a sealed jar, agitating it every day. Pour off spirits through a cloth, and seal again. Put the strained off seeds and peel in a saucepan, crush it, cover with boiling Water and simmer for 5 minutes. Pour into another jar, cover and let stand for 2 days. Strain this off and add it to the spirits. Add Caramel coloring, filter again and let it rest until it settles perfectly clear.

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Thai Coffee

How to make the Thai Coffee – Place the Coffee and spIces in the filter cone of your Coffee maker. Brew Coffee as usual, let it cool. In a tall glass, dissolve 1 or 2 Teaspoons of Sugar in an ounce of the Coffee (it’s easier to dissolve than if you put it right over Ice). Add 5-6 Ice Cubes and pour Coffee to within about 1 inch of the top of the glass. Rest a spoon on top of the Coffee and slowly pour Whipping Cream into the spoon. This will make the Cream float on top of the Coffee rather than dispersing into it right away.

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