Add your favorite flavors and sweeteners to vodka, brandy, whiskey, and rum to make delicious homemade liqueurs. Andrew Schloss shows you simple techniques for making liqueurs using standard kitchen equipment, providing hundreds of recipes for blending your own flavored spirits with cinnamon, chocolate, honey, peaches, or anything else that might suit your fancy. Learn how easy it is to make your own versions of Baileys, Triple Sec, and Kahlúa, or try your hand at creating new and unique flavor combinations. Cheers!

Andrew Schloss is a well-known teacher, food writer, and food product developer. Schloss has authored many cookbooks and countless food articles. His first book, Fifty Ways to Cook Most Everything, was a Book-of-the-Month-Club Main Selection. The Science of Good Food (co-authored with David Joachim) won an IACP Cookbook Award, and their book Mastering the Grill was a New York Times best-seller. Schloss is also the author of Homemade Soda. He is a past president of the International Association of Culinary Professionals and lives outside Philadelphia with his wife, Karen, and their incredibly well-fed dog.

Acknowledgments

Preface

1: The Basics: Homemade Liqueurs and Tasteful Spirits

2: The Recipes

Fruit Liqueurs

Vegetable Liqueurs

Herb & Spice Liqueurs

Nut & Seed Liqueurs

Floral Liqueurs

Coffee, Tea & Chocolate Liqueurs

Creamy Liqueurs

Caramel, Syrup & Butterscotch Liqueurs

Infused Spirits

3: Cocktail Hour

Resources

Index