Flavored liqueurs/cordials to put in tea and coffee?

[ThelmaLou]

@rjk

I’ve been doing my own liqueurs for a while now too, though I prefer to use brandy for a more complex flavour. I started with the ginger recipe here (with honey in place of half the sugar, and vanilla extract instead of the bean. See the comments.), then ginger/lemon zest, and on from there. Right now I’m sipping a glass of coffee/chocolate/cardamom, and I have some lime zest and coconut with brown sugar steeping in rum. I also have some quick-and-dirty orange brandy: half a cup or so of Seville orange (Scotch-style) marmalade dissolved in a cup of hot water, a teaspoon of vanilla extract after that cools, and two cups of brandy, all steeped for a day before straining.

Wow.

[rjk]

@ThelmaLou

Wow.

The lime/coconut turned out to be not so good by itself; it needs more lime and less coconut, maybe zest of six limes and only 1/3 cup of coconut, and either a darker rum or a little molasses for part of the sweetener. After I filter it, I think I’ll try mixing it with ginger beer and see. If that’s OK I might make more, but so far it doesn’t look like a high priority.

I’ll be making more of all the rest for sure, and keep trying new ones, probably some from this site or from a couple of books I’ve found.

Try some yourself! It’s as easy as CrazyCatLady says, and as much fun as I say.

[Pork_Rind]

I’m doing a little mental rummaging through my liquor cabinet and have a few ideas, but I’ll admit that it’s easier for me to imagine adding things to tea rather than coffee for some reason.

Cardamom or peach bitters could be interesting for tea. The same goes for the creme de violette, the elderflower liqueur and the ginger liqueur.

Anisette could be good with coffee per the Italian tradition, but I wonder about the amari? Cynar or Averna might work with tea, and maybe the Cardamaro or Cocchi Americano?. Dunno about coffee. Maybe a little Benedictine or Chartreuse?

[Siam_Sam]

@ThelmaLou

All right-y. In that wiki entry, scroll up and there’s a list of berry liqueuers. Bingo. Chambord and Lillehammer look interesting. I didn’t realize Sloe Gin was a liqueur. Thanks.

Well, the wife has sampled the Chambord she got for Christmas, and the verdict is that it’s good. I tasted it too, and I agree. She’ll try it on ice cream this weekend, as has been recommended.

[ThelmaLou]

@Siam_Sam

Well, the wife has sampled the Chambord she got for Christmas, and the verdict is that it’s good. I tasted it too, and I agree. She’ll try it on ice cream this weekend, as has been recommended.

Yay!