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By Root 133 0

recipes are very easy. For most of them it’s a simple matter of creating a simple syrup, then adding 80-proof vodka and the correct flavoring. Vodka works well because of its neutral flavor. You can use any inexpensive vodka you like, but I recommend Smirnoff. That’s the brand I used to make these clones, since it tastes good without being too expensive. For the flavorings and extracts, try to use Schilling or McCormick brand.

Each of the recipes has been designed to create a finished product with the same approximate alcohol content as the original.

For the liqueurs with fruit additives or cocoa you will want to strain the liqueur to remove the sediment. For this, use a wire strainer that has been lined with a coffee filter or two, or a paper towel. Moisten the filters with a bit of water first, then, after the liqueur has aged a while, pour it in and let it drip through the filter. If the liqueur has settled for several days the sediment will be on the bottom of your bottle or jar, so if you pour carefully most of the solid material will stay behind. It may take several hours for all of the liqueur to drip through the filter.

Store your finished product in a tightly sealed bottle in a cool, dry place. Except for the Irish cream clone, your finished product will store indefinitely, and even improve with age.

Then go watch that DVD.

BAILEY’S ORIGINAL IRISH CREAM

Bailey’s uses a special process to combine two otherwise incompatible ingredients: cream and whiskey. This secret process keeps the cream from clumping and separating from the whiskey, and allows the liqueur to go for two years unrefrigerated without spoiling. Since we can’t use the same process, we’ll replace cream with canned evaporated milk in our recipe. This gives us a finished product with the taste and texture of the deliciously famous Irish cream. Here now is an improved version of the Bailey’s clone recipe that appears in More Top Secret Recipes. This version has fewer ingredients, is easier to make, and tastes amazing.

1½ cups evaporated milk

(1 12-ounce can)

1 cup Irish whiskey

cup granulated sugar

1 tablespoon Hershey’s chocolate

syrup

1 teaspoon vanilla extract

½ teaspoon instant coffee

Combine all ingredients in a pitcher and mix well or shake until sugar is dissolved. Store in the refrigerator in a sealed container. Shake before serving.

• MAKES 3 CUPS.

DEKUYPER THRILLA VANILLA FRENCH VANILLA LIQUEUR

Just as with the real thing, this clone of the unique vanilla liqueur from DeKuyper can be mixed with cola over ice, or with I part vanilla liqueur to 2 parts raspberry liqueur for another tasty tipple. Also try splashing some of it into the shaker with your favorite vodka for a sweet vanilla-tini.

1¼ cups very hot water

¾ cup granulated sugar

1 cup 80-proof vodka

1 teaspoon McCormick vanilla

butter & nut flavoring

1. Dissolve sugar in the hot water.

2. Add vodka and flavoring, and stir well. Store in a sealed container.

• MAKES 2CUPS.

DISARONNO AMARETTO

The story behind this one is that for several months artist Bernardino Luini worked closely with a model to help him paint a fresco of the Madonna in Saronno, Italy. As the months passed the girl, whose name has since been forgotten, fell in love with Bernardino. To show her feelings for him, the girl gave Bernardino a gift of sweet almond-flavored liqueur she made from the trees growing in her garden.The year was 1525, and that bottle is said to have been the first DiSaronno Amaretto. The recipe was passed down through the ages, until late in the eighteenth century when the liqueur went into commercial production.

Reenact the legend by giving someone a bottle of your own version of the famous liqueur, whether they paint you on a wall or not.

½ cup granulated sugar

¼cup dark brown sugar

¾ cup very hot water

½ cup corn syrup

1½ cups 80-proof vodka

1 tablespoon almond extract

1 teaspoon vanilla extract

1. Combine the water with the sugars in a medium glass pitcher or bowl. Stir until the sugar is dissolved. Add corn syrup and stir well.

2. Add vodka