Liquoring the Easter Monday
sprinkling-visitors was probably the only time I saw an array of liqueurs while
growing up. My parents didn’t drink; they neither had the time nor the
inclination. So before Easter the annual 2 litres of barack pálinka that my other
grandma cooked up for us was turned into a variety of liqueurs, using
chocolate, coffee, walnut and orange essences. I snuck a few swigs from it when
nobody was looking and my two absolute favourites were the coffee and the
walnut flavoured liqueurs. My husband cooks up the stuff now, but he uses vodka
for the base. Darn it all, for my old age I developed an alcohol allergy. I am
not exactly sure what kind of booze I am not allergic to, but the prospect of
going into an anaphylactic shock stops me from experimenting. However, I am
happy to say I can liberally cook and bake with booze and I love the flavour
booze gives to my cooking.
This is a lovely almond flavoured
drink with a slightly bitter taste. Recipe is by Margaret Garfield from “Garfield ’s Party Time
Favorites”. Amaretto extract and smoothy crystals can be purchased at any wine
supply store.
HOMEMADE AMARETTO LIQUEUR
2 Tbsp Amaretto extract
1-1/2 cups sugar
6 tsp smoothy crystals
40% Vodka
• Combine extract, sugar and crystals in blender.
• Add the vodka to the 32 oz or 1 L mark [4 cups] on blender.
• Blend at low speed until sugar and crystals are dissolved.
• Bottle.
• Improves with age.
