How To make Peach Liqueur
12 md Peaches
4 Lemon peel strips, scraped
1 Cinnamon stick
3 c Vodka
1 c Sugar syrup (see recipe)
You want yellow or cream-coloured peaches. Season is May to Sept. Avoid green ones as they won't ripen at home. Peel peaches and cut in quarters. Combine with vodka, lemon peels, and spices in covered jar and store for 1-2 weeks, shaking occasionally. Strain fruit, squeezing as much juice as possible, and filter. Add sugar syrup and store for an additional 6 weeks. Yield: 1 liter Container: Wide mouth gallon jar
How To make Peach Liqueur's Videos
I Turned 44 lb Of Peaches Into Brandy. You Can Too!
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I got my hands on 44 pounds of peaches so its time to make peach brandy or peach rakia!
If you want to make your own you can follow this recipe:
Use whatever amount of peaches you want. I used 20 kg / 44lb and it ended up making around 4 l at 45%.
Process the peaches down into bite-sized bits.
Just cover them with water.
Blits them up with a paint mixer or food processor stick.
Add pectic enzymes.
Let sit for 4-12 hours to thin.
Blits them again with paint mixer or food processor stick.
(optional) Increase gravity to 1.065 with sugar.
Pitch K1V116 yeast.
Leave to ferment until gravity stabilises near 1.00
Strain the wash and perform stripping runs.
Spirit run again as a pot still (or perhaps use a couple of bubble plates)
Make good cuts!
Age some of the spirit on oak if desired.
Time Stamps:
0:00 Hundreds Of Peaches
0:46 Processing
2:24 Dam Robots!
4:10 Into The Fermenter
5:38 Dastardly Sugar
6:45 Let's Talk Yeast
8:34 Separating Wash
10:33 T500 Mod
11:33 Stripping Run
12:58 Spirit Run
15:23 Selecting Cuts
BIAB / Straining Bag:
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LOVE FRUIT LIQUEURS?...Part 1 Making Fresh LIQUEUR from PEACH and NECTARINE/PLUM!
#liqueur #peachliqueur #peach #nectarine #plums #preserve #cocktails
Join me today as I make a couple delicious recipes...Fresh Peach Liqueur & Fresh Nectarine/Plum Liqueur! This will be so yummy and its so easy to make. If you are tired of canning peaches, nectarines and plums, then give this simple recipe a try. You will be glad you did!
Liqueur
2 cups fresh fruit
2 cups sugar
1 quart vodka
Mix all ingredients in glass container in that order. Stir once and then put in a dark place for one month. This is my Grandma's recipe and I have made it for several years and every year its a wonderful treat at the holidays. Hope you enjoy!!
Whiskey Peach Smash A Summer Staple If There Ever Was One!
I really haven't covered that many Dale Degroff cocktails on this channel and really it's scandalous. I should do more of them. Thing is, that although I don't share very much by way of cocktail aesthetics with Mr. DeGroff, he is without a doubt the father of the cocktail renaissance. Maybe not single handedly but it's no mistake that many of the young bartenders finding their way in the 90's and early aughts seeked out, took inspiration from or were directly mentored by Mr. DeGroff. He was the smart smart guy that figured out that maybe he should take a page from bartenders of the past and serve his drinks with fresh ingredients, shirking the overly produced, overly sweet mixers of the time. I'm lookin' at you Rose's!
The Whiskey Peach Smash was created by DeGroff in the late 1980's and is a cousin of the Mint Julep, so this drink is refreshing but it is not sweet, it's actually pretty dry. The only sweetness you're getting is from the peach so make sure you use a ripe one. That said if you wanted to add a teaspoon of simple syrup to give it a little sweetness, I don't think anyone would think any less of you. Hope you enjoy this drink which will delight you from the beginning of summer through the end!
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0:00 Intro
0:10 Pre Cocktail Chat
0:42 History
2:45 Cocktail
6:34 Forgot something!
6:49 Tasting notes
8:23 Recipe
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Here's The Specs:
2oz (60ml) Bonded Bourbon
1oz (30ml) Curacao
4 Lemon Wedges
2 Peach Slices
4-5 Mint Leaves
Garnish Seasonal Fruit
HOW TO MAKE PEACH LIQUEUR/ŞEFTALI LIKÖRÜ
LIQUEUR TRADITION/RECIPE
Liqueur is a homemade fruity alcoholic drink that has been prepared by the magical hands of Turkish moms for centuries. It is a prevalent tradition of multicultural Anatolian Cuisine and it is often served along with Turkish coffee. In particular, dinners, gatherings, celebrations, feasts and holidays are crowned with a refined glass of liqueur prepared by the elaborate households.
Here is the tip to prepare your own dreamy liqueur:
Fruits that have been used for liqueur should be ripened yet hard.
For the liqueur preparation and storage glass jars are always preferred.
Traditional liqueur recipes use pure alcohol. If you use Vodka instead, then increase the alcohol percentage by 1/3 and decrease the water percentage by 1/3 of the original recipe.
In general, 1 kg fruit requires 750 mL of Vodka and 1 L of water. Sugar is adjusted depending on the sweetness of the fruit.
Minimum waiting time for the liqueur to be ready to drink is 40 days. The liqueur jar should not be opened before then. Once the process is complete, liqueur can be aged for 5 years in a cool and dark storage. Aging the liqueur increases the sugar content; more Vodka can be added to provide a more stiff or alcoholic taste, if desired.
Liqueur is served cold and in a small glass to treat your guests very hospitably.
Original Cocktail: Peach Cobbler
The Peach Cobbler was actually a collaboration between myself and the General Manager of Cole's Bryan Tetorakis. Bryan came to us by way of some bars in DC and Polite Provisions in San Diego. This drink was inspired by the heat we're experiencing here in LA and also a discussion on whether or not we could get a cocktail to taste like the Peach Cobbler Pie we make at Cole's. The result was this refreshing and crushable cocktail which turns out to be so versatile it goes well with a few other spirit bases (ahem..Rum and Brandy). Truth be told we were still tinkering with the recipe when I made this video so I'll write the Updated specs below. I added a few dashes of Angostura bitters on top and .25oz (7.5ml) House made Vanilla Extract. Recipe is below so check it out! Either way whether you make this version or the updated one this cocktail kills and I'm really proud of it. You will also find it on the specials cocktail menu at Cole's until the seasons change. So make it at home or come on by and have one with me.
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We are proud that our official apron sponsor is Stagger Lee Goods. Alfred Ramos hand stitches each of these amazing quality aprons in his Northern California workshop. He Does custom work and has aprons for just about every position in a restaurant and bar so do yourself a favor and check him out:
We have a discount code with Stagger Lee right now for 20% off your order just type: BARFLYSLG20 at check out.
If you are interested in helping us offset the cost of production you should check out our Patreon page which has a bunch of great perks and goes a long way to helping us bring you quality content. You can find that here:
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Here's The Specs:
1.5oz (45ml) Gin
.75oz (22.5ml) Creme de Peche
.75oz (22.5ml) Orgeat
.75oz (22.5ml) Lemon Juice
Seasonal Fruit, Mint Sprig Garnish
For Updated Specs Add:
.25oz (7.5ml) House Made Vanilla Extract (or store bought LOL)
3 Dashes Angostura Bitters Floated
To make Vanilla Extract take 3 Vanilla Beans and slice them down the middle exposing them inside and put into 750ml of 100 proof Vodka. If straining let sit for at least 5 days, but usually I just let the beans sit in it for the life of the bottle. This recipe can also be scaled up or down accordingly.
REFRESHING MARDI GRAS PEACH SCHNAPPS COCKTAIL RECIPE| HOW TO VIDEO
Learn how to make a creole and cajun inspired Uptown Peach Spritzer. Just the right amount of sweet, flavor, and mojo to bring about a little relaxation.
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