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Homemade Cordials and Liquors
Although Liqueurs and spirits are both alcoholic distillates, the terms are not usually interchangeable. The distinction lies in the way the various flavors are obtained. Liqueurs are spirit-based drinks to which flavors are added, usually by infusion, and are often enhanced by sweetening. Sometimes spirits are flavored but un-flavored liqueurs do not exist; they are simply known as spirits. 		  
Liqueurs are also known as cordials in the United Kingdom and Australia. In the Scandinavian and Germanic speaking countries liqueurs and spirits are commonly known as aquavits, schnapps (schnapps, snaps), or washers; in eastern Baltic and Slavic countries as vodkas; and, in French speaking counties as eau de vies and brandies. 
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SUPER DISTILLER'S YEAST
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Super Yeast-$4.75--HERE'S HOW IT WORKS
A new single-pouch high alcohol kit that produces 6 gallons of 40 proof (20%abv) alcohol base in just 10 days.  It works by fermentation of a special distiller's yeast and nutrients. Ingredients: high alcohol distiller's yeast, diammonium phosphate, yeast nutrients, trace vitamins and minerals.
Proof & Tralle Hydrometer $6.50--Measures approximate alcohol in spirits up to 200 proof.
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LIQUOR QUICK FLAVOR ESSENCE
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Liquor Quick Flavor Essence $3.95 each
Liquor making is as old as civilization itself. In fact, the recipes and techniques used have not changed much since the Middle Ages. Carefully selected seeds, herbs, fruits and essential oils are macerated or distilled and then fortified with alcohol and sweetened. Our essences are made in Northern Europe where the 'old world' style of extraction it a much treasured art. 
These are all natural 100% European essences. Each bottle flavors 750 mL of natural vodka, alcohol, fermented Super Yeast or other alcohol. This product is twice as concentrated as Royal Piper (Noirot is similar in this way) but our new European recipes and essences include natural nut, fruit and/or grain oils, something competitive products do not use. The result, "a superior finished product". 
You can also use Liquor Quick Essences to flavor and enhance all types of foods. Here's just a few ideas. If you have a special recipe using Liquor Quick Essences please tell us so we can add it to the list.
  Flavor Description Brand Sugar
Amaretto popular Italian almond liqueur Amaretto di Saronno® 1.25 cup(2)
Apricot Brandy delicious apricot and brandy Apricot Brandy 1.00 cup(2)
Bourbon Whiskey corn-based whiskey Jim Beam® none(1)
Canadian Rye Whiskey Canadian whiskey Canadian Club® none(1)
White Caribbean Rum     none(1)
Coconut Rum coconut & white rum Malibu Rum® 1.00 cup(2)
Crème de Menthe green peppermint liqueur Crème de Menthe 1.25 cup(2)
Dark Jamaican Rum original dark navy rum Captian Morgan® none(1)
Hazelnut traditional Italian nut liqueur Frangelico® 1.25 cup(2)
Irish Cream* whisky, cream & chocolate Bailey's® 1.00 cup(2)
Italiano Italian herb & vanilla liqueur Galliano® 1.00 cup(2)
Malt Whisky (smoked) strong “single malt” whisky Single Malt none(1)
Mexican Coffee world’s #1 coffee liqueur Kahlua® 1.00 cup(2)
Orange Brandy blend of orange and brandy Grand Mariner® none(1)
Peach Schnapps classic fruit liqueur Peach Schnapps 1.00 cup(2)
Sambuca popular Italian aniseed liqueur Sambuca® 0.25 cup(2)
Scotch Honey Whisky whisky, honey & herbs Drambuie® none(1)
Scotch Whisky (blended) based on famous “red label” Walker Red® none(1)
Southern Whiskey delicious Bourbon and citrus Southern Comfort® 0.50 cup(2)
Swiss Chocolate Almond dark chocolate and almond Chocolate Almond 1.25 cup(2)
Finish Glycerin To smooth and mellow liquors
 4 oz. Glycerine $2.50-
1 gl. Glycerine $45.50-
(1) All spirit and liquor recipes require 25 fl.oz. of 35-40% abv grain alcohol, neutral vodka or 'swish barrel' alcohol.
(2) Your alcohol base can be neutral Vodka or alcohol produced with Liquor Quick Super Yeast. Liquors should be 40 proof (20% abv). When using Vodka it may be necessary to cut the strenght using distilled water. All spirit and liquor recipes require 25 fl.oz.
  • Measure out the required sugar if any.
  • Use a funnel to pour required sugar into an empty 1 liter bottle.
  • Add Liquor Quick Essence
  • Add 1-2 oz. of Finishing Formula (glycern).
  • Choose your alcohol base and add 25 fl.oz.
  • Seal the bottle and shake until sugar is completely disolved.
  • Allow to age at least 2 weeks. Product will greatly improve with time.
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    * Irish Cream Before serving blend 1 fl. oz. whipping cream into 4 fl. oz. of Irish Cream Cordial and shake well. Refrigerate any unused liqueur for a maximum of 1 week.
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    CORDIAL BOOKS
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    Kitchen Cordials-$3.95-
    by Crosby/Kenny 
    Comprehensive recipes using both Noirot extracts and fresh ingredients. A complete recipe guide to almost every liquor known. 28 pages.
    		Making Liquors For Gifts-$3.95-
    by Freid 
    Includes everything from equipment to labeling, gift ideas and recipes using fresh ingredients. Also includes a short history on liquors. 32 pages.
    Lore of Still Building-$9.95-
    by Gilbat 
    A fun and helpfull guide to producing alcohol for food and fuel.     		 Cordials From Your Kitchen-$14.95-
    Using these easy instructions, readers can create fruit, nut, herb, spice, coffee, and cream-based liqueurs, as well as flavored brandies, rums, and vodkas.
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    CORDIAL BOTTLES
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    		375ml Clear Stretch Bottle (12oz.) 12 per case
    $16.95
    #9 Taster Cork for vinegar or cordials
    $4.95 per bag of 25 
    375ml Clear Bordeaux (12oz.) 24 per case
    $18.95
    #9 Taster Cork for vinegar or cordials
    $4.95 per bag of 25 
    187 ml Clear Split (6oz) 24 per case 
    $14.95
    #7 Tapered Cork for vinegar or cordials
    25 ct. $1.95
    100 ct. $6.95
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    copyright 2001 J.R.Leverentz. All rights reserved.