I’ve been having success with using home distilled alcohol (no sulfites used in fermentation), the juices and extracts and essential oils of natural ingredients, and honey as a sweetener to make liqueurs. As opposed to buying commercial premix flavours and glucose/sucrose syrup mixes. So far absinthe, ginger liqueur and black sambuca have been big successes.
Last month I created what I consider my first original recipe, Turmeric Liqueur. Thanks to Nancy Alfs for asking for the recipe, here you go:
This was my second batch, yield just short of 9 wine bottles (750 ml each)
1091 grams fresh turmeric root yielding 900ml fresh juice (using a single auger juicer— centrifugal juicer will be another story, one you will have to write yourself)
1200 ml honey (1700 grams)
3600 ml 50% alcohol (100 proof) (see below for 80 proof equivalents)
1000 ml water (filtered or spring or unchlorinated water)
===> if you are using 40% (80 proof) alcohol aka vodka then use 4500ml alcohol and 100 ml water.
Mix it altogether and bottle.
Notes: the pigment in turmeric is very strong— it will stain stainless still for a few washes, plastic for longer. Enough of the juice will make a very sticky sappy residue on your juicer. Clean well. The solid remains from the juicing process make a good addition to soup or other cooking. The amount of residue from this batch size should be good for 6 gallons soup. Put it in the freezer… You will want to let this sit for at least a month to let the flavours meld. I have only tasted it at one month at this point so cannot report on the effects of further aging, but the alcohol and honey will act as an excellent preservative so it should keep for a couple of years at least. Honey is much easier to mix if it is liquid and reasonably warm rather than creamed or crystalized. Don’t overheat or microwave the honey though, you will destroy some of its special properties. A bowl of warm water and patience is good. This goes for the other ingredients— room temperature water and alcohol, not from the freezer.
I came up with this idea and recipe myself, but a quick internet search reveals other people have also been clever…