Make Easy & Fast Pumpkin Spiced Liqueur - With Maple Glazed Butternut
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Tis the season to make your own kick-ass pumpkin-spiced liqueur!
People will joke about it, people will hate on it. But screw that, it's tasty so have at it. Besides this one is guaranteed to score you some brownie points!
This recipe is designed to macerate quickly so you can have it ready in only a few days and ready for the holidays.
Use whatever brown aged spirit you like. But I suggest a mix of a sweet molasses forward rum and a high ester Jamaican style single pot rum.
The spices are fairly straightforward, I mean its pumpkin spice. We know what is going to be in there. But I do suggest you leave the powders and go with the whole options to make straining easier and for a better flavour.
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*Pumpkin Spice Liqueur Recipe*
1L Rum (34 fl oz)
1x Small Cinnamon Stick
2x Ginger Slices
1/2 Whole Nutmeg Gently Crushed
6 whole Allspice Gently Crushed
2x Clove
1/2 Vanilla Pod
Roughly 10 3cm / 1inch cubes of butternut
Roasted for 30 min at 185 c (365f)
3 soup spoons of Maple Syrup (to glaze)
Proof to 40% (80 proof) with the calculators found here:
Add 2 soup spoons of maple syrup
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Spiced Old Fashioned:
2 teaspoons of Maple Syrup
4 dashes of bitters
25ml of smokey scotch (0.85 oz)
50ml Pumkin Spiced Liqueur (1.7 oz)
Ice
Orange Peel
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Coffe Cocktail Recipe:
2 tsp of maple syrup
100ml of espresso (3.4 oz)
50ml of pumpkin spice liqueur (1.7 oz)
Whipped Cream
Nutmeg
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#christmass #cocktails #xmas
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Making Wild Allspice Liqueur
Recipe:
For the Extraction:
1 1/2 cups fresh wild allspice berries
1 1/2 cups moonshine or vodka
Blend and store for 2-6 weeks to make the extraction.
For the Liqueur:
2 cups wild allspice extraction liquid
2 cups vodka
1 1/2 cups maple syrup
Mix or shake well, bottle and label. This is a good replacement for Kahlua in drink recipes.
Medicinal use of Spice Bush: Spice bush has a wide range of uses as a household remedy, especially in the treatment of colds, dysentery and intestinal parasites. It warrants scientific investigation. The bark is aromatic, astringent, diaphoretic, febrifuge, stimulant and tonic. It is pleasant to chew. It is used in the treatment of coughs and colds. The bark can be harvested at any time of the year and is used fresh or dried. The fruits are carminative. The oil from the fruits has been used in the treatment of bruises and rheumatism. A tea made from the twigs was a household remedy for colds, fevers, worms and colic. A steam bath of the twigs is used to cause perspiration in order to ease aches and pains in the body. The young shoots are harvested during the spring and can be used fresh or dried. The bark is diaphoretic and vermifuge. It was once widely used as a treatment for typhoid fevers and other forms of fevers.
How to Use Spicebush
Spicebush tea can be made from fresh or dried leaves and twigs. It has a mild, chai flavor that is pleasant hot or iced. Notice I said pleasant. That’s my polite way of saying meh. It’s perfectly nice, but nothing to write home about.
Spicebush berries, on the other hand, will knock your frickin’ socks off. I cannot praise the flavor highly enough. I’ve heard people describe it as tasting like a mix of allspice and pepper, but to me, the flavor defies description. It’s spicy, complex, dark, has a little heat, and there’s something floral in there, too. Try it for yourself and see.
Pick the berries as soon as they turn red. The exact dates will vary with your location, but they generally ripen in early fall, and stay on the plant for several months. As long as the fruit is red, it’s good to harvest.
Fresh berries can be stored in the refrigerator for up to a week but I prefer to use mine dried. This does two things: concentrates the flavor and prolongs their shelf life. I dehydrate the fruit, then keep it in the freezer. I store the berries whole until I’m ready to use them.
Spicebush berries are wonderful with apples and pears in cobblers and pies; I rarely use cinnamon and nutmeg any more. A spicebush dry rub is great with chicken or pork. Spicebush dram is a superior liqueur. Spicebush ice cream is superb on its own and even better with pumpkin pie. Ground spicebush berries and sugar make the perfect rim for a frozen persimmon margarita. And spicebush snickerdoodle cookies are deliciously hard to describe.
Foraging for Spicebush
Make Better Cocktails with Spiced Shrubs and Herbal Liqueurs
This episode is inspired by Netflix's Waffles + Mochi Episode 7: Herbs and Spices
This is an original cocktail that I really wanted to play off of the idea of incorporating color with herbs and spices.
What's a shrub? It's a drinking vinegar that adds a ton of flavor to cocktails! I found a great organic shrub, at my local farmers market. You can check out her products at: or
The drink will incorporate, sweet, tangy, spicy, and floral notes. While this has a TON of flavors, it's really well balanced and won't overpower your tastebuds! Hope you enjoy!
Sensory Symphony
1 ounce Farmhouse Fire Shrub
1 ounce Gin (I'm using my home-infused Gin, I'll make a video in the near future on how to make this yourself)
1/2 ounce Dom Benedictine Herbal Liqueur
1/2 ounce Lime Juice (Juice from 1 lime)
1 ounce pineapple juice
2 ounces seltzer/sparkling water
Mix over ice for 10-15 seconds and strain into coupe' with large clear ice
Garnish with Rosemary and Dehydrated Lime wheel.
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Attribution
Waffles + Mochi was created by Erika Thormahlen and Jeremy Konner
Waffles + Mochi Main Title Theme written by Chris Bear and performed by Maya Rudolph
Waffles + Mochi, Higher Ground Productions,
March 16, 2021 Erika Thormahlen and Jeremy Konner
Waffles + Mochi Main Title Theme written by Chris Bear and performed by Maya Rudolph
Waffles + Mochi, Higher Ground Productions,
March 16, 2021
CHARTREUSE SWIZZLE - Tangy citrus & green herbal liqueur!
The Chartreuse Swizzle is a simple variation on a Rum Swizzle yet it has a vastly different flavour profile due to the herbaceous Chartreuse. The recipe was created back in 2002 by Marco Dionysos at Tres Agaves, San Francisco. The Green Chartreuse's strong herbal flavours work remarkably well with the sweet pineapple juice, tangy citrus and spices in the falernum.
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INGREDIENTS
- 37.5mL Green Chartreuse (1¼ oz)
- 30mL Pineapple Juice (1 oz)
- 22.5mL Fresh Lime Juice (¾ oz)
- 15mL Falernum (½ oz)
METHOD
1. Combine all ingredients into your high ball glass
2. Swizzle (or stir) until your glass frosts up on the outside
3. Garnish with a pineapple wedge and slice of lime
Music by Jeff Kaale - Juice Box:
ORANGE LIQUEUR with cinnamon / Vodka tincture that you won't buy in the store
Thank you for watching, like and subscribe to my channel, there will be a lot of interesting videos and recipes.
Ingredients:
Orange - 1 pc.
Vodka 40 ° - 500 ml.
Cinnamon stick - 1 pc.
Sugar - to taste (I add 1 tablespoon, but if you want a taste close to liquor, then add 3 tablespoons).
Shelf life of the tincture - 1 year.
Orange tincture with cinnamon has a unique flavor that is difficult to compare with anything else. It is very easy to make, smells great and is very tasty.
#liqueur #kitchen #vodka #liquor
Unicum review. A Liqueur with 40 herbs and spices?
This is a review of Unicum, a liqueur made by Zwack of Budapest, Hungary. This unusual tipple is considered one of the national drinks of Hungary.
The origin of the company goes back to the 'health tonic' doctor Zwack, which he developed in 1790 for the Royal Court of Hungary.
Unicum is an alcoholic, bitter tincture made up of 40 herbs and spices from all across the world. It has a dark color and it tastes quite bitter. It is aged in oak casks for at at least 6 months before bottling.
We first tried it in Budapest!
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