The Wayback Machine - https://web.archive.org/all/20051028132750/http://leeners.com:80/cordials.html
 
HOMEMADE CORDIALS
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.
SUPER DISTILLER'S YEAST-$4.95-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.
CARBONSNAKE ACTIVATED CHARCOAL FILTER-$17.95-
Carbon Refill 60 gm $1.95 Carbon Refill 500 gm $8.95
Our new CarbonSnake™ is an inexpensive, easy-to-use, carbon purification system designed to remove unwanted odors and flavors from fermented “alcohol-bases” such as the base made with High Alcohol SuperYeast™.  Those of you who have been hesitant to make the base used with Liquor Quik™ brand essences because of not having a carbon filter to clear it can now do so with confidence.  Manufactured of food-grade, ethanol resistant plastic, the unit attaches to the spigot on a bottling bucket, comes with an initial supply of carbon along with complete instructions for use.
PROOF & TRALLE HYDROMETER $6.50-
Measures approximate alcohol in spirits up to 200 proof.
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
AMERETTO popular Italian almond liqueur Amaretto di Saronno® 1.25 cup(2)
ANISETTE
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)
CARIBBEAN COFFEE Tia Maria™
COCONUT RUM coconut & white rum Malibu Rum® 1.00 cup(2)
CREME DE MENTHE green peppermint liqueur Crème de Menthe 1.25 cup(2)
DARK JAMAICAN RUM original dark navy rum Captian Morgan® none(1)
WHITE CARIBBEAN RUM none(1)
HAZELNUT traditional Italian nut liqueur Frangelico® 1.25 cup(2)
IRISH CREME* whisky, cream & chocolate Bailey's® 1.00 cup(2)
ITALIANO Italian herb & vanilla liqueur Galliano® 1.00 cup(2)
MALT WHISKEY 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 (white) popular Italian aniseed liqueur Sambuca® 0.25 cup(2)
SCOTCH HONEY WHISKEY whisky, honey & herbs Drambuie® none(1)
SCOTCH WHISKEY (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)
TRIPLE SEC Cointreau™
FINISHING GLYCERIN
To smooth and mellow liquors
 4 oz. Glycerin $2.95
1 gl. Glycerin $39.95
(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 strength 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 (glycerin).
  • Choose your alcohol base and add 25 fl. oz.
  • Seal the bottle and shake until sugar is completely dissolved.
  • Allow to age at least 2 weeks. Product will greatly improve with time.
    		•
    * 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.
    -
    Cordials From Your Kitchen-$14.95
    Using these easy instructions, readers can create fruit, nut, herb, spice, coffee, and cream-based liqueurs.    		 Making Liquors For Gifts-$3.95
    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-$10.95
    A fun and helpful guide to producing alcohol for food and fuel.     		 Alaskan Bootlegger's Bible-$21.95
    How to make beer, wine, liqueurs and moonshine whiskey. The author dusts off over 30 years of experience to tell you how it's done. He also tells you how to make the equipment.
    SMALL PLASTIC BOTTLE (8oz.) 12 for $12.95
    The perfect package for giving your homemade cordials as gifts.  Holds 8 ounces in a crystal clear plastic bottle with reusable screw on cap.  Case of 12 includes caps.
    copyright 2004 J.R.Leverentz
    winemaking homebrewing cheesemaking