I found these wonderful recipes in the Herb Mentor website.Check them out You will find many good tips about Herbs over there!
There are three main steps to making cordials.
Steeping - in this step, the ingredients are steeped in the alcohol (usually vodka or brandy, but you can try anything you like).
Sweetening - typically a sugar syrup is used, but maple syrup is a great substitute. Honey can also be used.
Aging - The flavors all improve tremendously with age. Generally 2 to 4 weeks is good. I like to leave mine longer, if possible.
Kahlua Recipe, Susanna Reppert (therosemaryhouse.com)
- 2 C water
- 2 C sugar
- 1/2 C dry instant coffee (a dark roast is best)
- 1 fresh vanilla bean, chopped
- 1-1/2 C vodka
Allow to cool and combine this sugar/coffee/vanilla syrup with the vodka. It tastes yummy right away but improves and mellows as it ages. If you want a cleaner product strain out the vanilla particles. If you want an even smoother taste add 1 t glycerin to the finished blend. Yield: about 4 cups.
Tip: Drizzle over ice cream. Oh my goodness....
Tea Liqueur, Susanna Reppert
- 1 T good quality tea leaves, we like earl grey or darjeeling
- 1 ½ C vodka
- ½ C sugar syrup
- Steep the leaves in the vodka for 24 hours only.
- Strain, filter, and add sugar syrup. Ready in 24 hours!
- 10 oz package of berries, strawberry, raspberry or any berry (fresh or frozen)
- 1 ½ C Vodka
- ¼ C sugar syrup
- Steep berries and the juice in the vodka for one week.
- Strain and filter.
- Taste and add sugar syrup as needed.
And some of my own personal favorites:
- 1pint fresh elderberries OR 1 cup dried berries
- 1 pint 80 proof brandy
- 1 pint Maple syrup
- 3-5 cinnamon sticks
- a few slices of fresh ginger
- 2 cardamom pods
- the zest of one lemon
Chocolate Cherry Cordial
- 2 pints pitted sour cherries
- 1/2 cup cacao nibs
- 1 vanilla bean
- 1 qt brandy
- 1 qt maple syrup
Nectar of Venus Cordial
This beverage needs to be made up early in January for use mid- February, but it will be worthwhile. The flowers give it a beautiful deep pink color, and can be served with ginger ale and lime slices.
The following ingredients should be placed in a ½ gallon jar with a tight fitting lid that allows for shaking. Be sure to label and date the jar. Put out of sunlight while it sits for 1-6 weeks. Shake occasionally. All herbs and flowers are dry.
- 1 fifth of good quality vodka ½ c red rose petals
- ½ c hibiscus flowers ½ c rose hips
- ½ c spearmint ¼ c granulated orange peel
- ¼ c cinnamon bark chips
- 1 c Grand Marnier
- 4 c simple syrup made from 2 c water, 2 c sugar.
- 1 T either rose water or orange blossom water.
Add these ingredients to the vodka mixture and blend well. Allow this to rest for a couple of weeks so that the flavors can become well acquainted. Pour into beautiful bottles, cork, label, and enjoy.
- Zest from 10 lemons
- 1 fifth vodka
- 1 cup lavender buds
- 3 cups sugar
- 4 cups water
- First infuse the lavender in the vodka for 24 hours. Strain. If you leave the lavender longer, it gets too medicinal for my tastes.
- Next, infuse the lemon zest in the vodka for one week, and strain.
- Make a simple syrup with the sugar and water, boiling gently for 15 minutes without stirring. Cool well, and add the infused vodka. Allow this mixture to steep together for at least 2 weeks. Serve ice cold.
- Substitute rose geranium leaves for lavender buds for a real treat!