Thursday, March 22, 2012


Do you notice how I completely missed St. Patrick's Day this year?  Kinda weird for an itinerant bartender, huh?  Fact of the matter is, I barely noticed the "holiday", largely because I don't consider it one - an excuse to drink, sure, but some of us need no excuse.

However, I did celebrate in my own fashion by cracking open a couple of liqueurs which I'd started some weeks ago.  I have to say, I've built up a fondness for liqueurs lately, partly because they're basically cocktails waiting to happen.  They can be mixed in other recipes, or served by themselves either on the rocks or shaken, with the presence of absence of bitters, soda, or citrus juice.  But there's also the fact that making them is a breeze - the DIY approach really only takes a cool resting place and some patience, and can be subjected to endless variation.

I think I've mentioned before that I want to include recipes here for many things beyond cocktails, and liqueurs seem like a logical step.  We've already discussed syrups, which have wide application and can be used in the creation of many liqueurs.  These take things a step further by integrating an alcoholic base, which can pull even more flavors out of the desired ingredient by extracting alcohol-soluble flavors and allowing for much longer maceration.

Anyway: a couple of recipes for your consideration.

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