4 delicious and aromatic liqueur recipes to enjoy at the weekend

Liqueur recipes must contain two exceptional characteristics: taste and smell🇧🇷 Therefore, you need to be patient with the rest time of the drink before enjoying it at its best.

The orange liqueur, for example, must bring out the citrus, the bitter and the sweet at the same time and, for this, the mixture must rest. And to understand all the steps of the liqueur recipes, just follow the advice of the Guide in the kitchen. So, learn the following recipes to make very easy orange, milk, jabuticaba and coconut liqueurs! Look that:

orange liqueur

Time: 15min (+24h rest)

Performance: 1 and 1/2 portion

Difficulty: easy

ingredients

• 2 oranges peeled, chopped
• 1 liter of cachaça
• 4 cups sugar (tea)
• 1/2 teaspoon ground nutmeg

Method of preparation

Peel the oranges and add the cachaça. Then, mix the rest of the ingredients and let it sit until the next day. Filter through filter paper and store in tightly closed bottles. Then let it rest for 2 days. Shake before serving.

milk liqueur

Time: 30min (+1 day in the fridge)

Performance: 2.5 portions

Difficulty: easy

ingredients

• 2 bottles of cachaça (1.5 litres)
• 400ml of water
• 1.5 kg of sugar
• 1 liter of milk
• 1 tablespoon of grated nutmeg
• 15 cloves
• 4 cinnamon sticks
• Zest from the zest of 3 lemons

Method of preparation

Put all the ingredients in a saucepan and bring to low heat, stirring constantly until it boils. Transfer to a container, cover and leave to cool. Then keep it in the fridge for 24 hours. Finally filter and bottle. Serve cold or at room temperature.

4 delicious and aromatic liqueur recipes to enjoy at the weekend

Jabuticaba liqueur

Time: 2h (+5 days of rest)

Performance: 2 portions

Difficulty: medium

ingredients

• 1 kg of jabuticabas
• 4 1/2 cups (tea) sugar
• 1 cup of water (tea)

Method of preparation

Wash the jabuticabas well and dry them with a clean cloth. Squeeze the jabuticabas with your fingers to release the pulp from the peel. Place equal amounts of fruit in clean, lidded jars. Divide the cachaça into glasses, cover and leave to rest for 5 days in a dark, well-ventilated place, shaking the glass once a day. In a pan, dissolve the sugar in the water and cook over low heat, without stirring, for 18 minutes or until a thin syrup forms. Let it cool down. Strain the fruit with the cachaça through a clean cotton cloth. Mix with the syrup and divide into bottles. Keep in a cold and dry place.

coconut liqueur

Time: 1h (+10 days of rest)

Performance: 1.5 liters

Difficulty: easy

ingredients

• 1 finely grated fresh coconut
• 1 liter of cachaça
• 6 cups sugar (tea)
• 1 cup of water (tea)

Method of preparation

In a bowl mix 2 cups (tea) of finely grated fresh coconut, 1 liter of cachaça and 2 cups (tea) of sugar. Pour into a clean glass jar with a lid, close and leave to rest in a dry, dark place for 10 days.

Dissolve 4 cups (tea) of sugar in 1 cup (tea) of water and pour into a pan. Then bring to low heat for 20 minutes, without stirring, or until a lightly browned, thick syrup forms. Then remove from heat and set aside.

Sift the coconut mixture or wipe it through a clean cloth, wringing well. Then, discard the bagasse and mix the liquid with the reserved sugar syrup. Using a funnel, pour into a bottle and store in a cool, dry place until ready to serve. Shake before serving.

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Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.