CRÈME DE MENTHE

(Makes approximately 2 Litres)

This is a very refreshing liqueur that is great on ice cream or even on it’s own as an aperitif. A good place to keep it (if you have the room) is in the freezer.

Unfortunately, the Kiwis are particularly fond of their doll-sized appliances (don’t get me started on the laundry situation), so I keep my homemade liqueurs in a small storage area where hubby likes to keep his wine collection…it’s also a nice storage area for Santa when he needs to drop off a few items early.

One upcoming recipe to watch for will be Grasshopper Pie, using this lovely liqueur. I may even make a Grasshopper milkshake or two with a lovely Kapiti Coast Vanilla Bean Ice Cream…mmm. We can hardly wait! Summer is nearly here – bring it on!!!


INGREDIENTS:

2 Cups Water
5 Cups Sugar
1 Cup Fresh Mint Leaves
2 Tbsp Peppermint Essence/Extract
2 Tsp Green Food Colour
1 Litre Vodka


DIRECTIONS:

In a stockpot, combine water and sugar and bring to a boil to form a syrup base.

Allow the syrup to simmer approximately 2-3 minutes then remove from heat and gently stir in mint leaves.

Leave it in a cool place for a few hours until the syrup reaches room temperature again, then remove mint leaves and discard them.

Now add the peppermint essence, food colouring, and vodka then mix well.

Next, pour the mixture into sterilized glass bottles and make sure to use an airtight seal once they are full.

Store in a cool, dark place for at least 2 weeks before consuming.

See? This is ‘easy as’ and really yummy. The hardest part is waiting to try it! These make great gifts too, so make sure you get the appropriate size when purchasing your decorative bottles.

Enjoy…

KAHLUA

Makes about 4 (1-Litre) bottles

I know that for some of the Kiwis and Aussies out there, it may be difficult to imagine, but I generally don't drink alcohol. I have an amazing uncle in Oregon who is an award-winning winemaker for Willamette Valley Vineyards, and yet I probably don't fully appreciate his work. As generous as he is, I usually just ask for him to bring "the sweet stuff" like rieslings, muskats and Müller-Thurgau...the rubbish of the wine world, but my favourites nonetheless. Beer usually gives me headaches with the first sip, so I never tried the "hair-o'-the-dog" remedy.

There are a few liqueurs I do enjoy on the odd special occasion...Thanksgiving, Christmas, birthdays, etc.... My personal favourites are probably, Kahlua, Creme de Menthe, and good ole Irish Cream. I have recipes for all three, but I have so far only tried out this one. Creme de Menthe might be next, as I would love to post a 'Grasshopper Pie' or 'Grasshopper Shake' recipe at some stage too.

Kahlua and vanilla ice cream are made for each other too, so...let's get going on this one so we can try some! (It still takes about 4 weeks or so to fully develop the flavour though...bugger!)

INGREDIENTS:

7 Cups Water

1.5 Kilos (3.3 Lbs) Sugar (about 1 small bag)

1/2 Cup Instant Coffee (Dark Roast or Espresso Strength)

6 Tbsp Vanilla

4 Vanilla Beans, split (optional)

2 Bottles Vodka (2 Litres total)

DIRECTIONS:

First split vanilla beans and scrape the goo from inside each bean with a knife. Add the scrapings to a stock pot with the water, sugar and vanilla (extract/essence). Put the split beans into sterilized bottles for storage later.

Bring the pot of water, sugar and vanilla to a rolling boil for approximately 10 minutes (just long enough to dissolve all of the sugar).

Remove the pot from the heat and slowly stir in the instant coffee until all of the coffee is completely dissolved.

Now let it sit (covered) until it reaches room temperature.

Once completely cooled, add vodka and pour into bottles (with airtight seals) immediately.

These bottles are great for gifts, but please remember that it will take about 4 weeks to fully develop the flavour. For added smoothness, I understand a teaspoon of glycerin can be added, but I, personally, don't find it necessary.