Homemade Cordial Recipes with Twenty 2 High Proof Spirit

Our South Jersey Spirits rep Josh Beer (yes, his last name is ‘Beer’) whipped up some fantastic infusions at Joe Canal’s West Deptford last week using Twenty 2 High Proof Spirit. If you were one of the many people who requested a copy of the recipe, here you go! We’ll continue to post all his recipes in this ‘Drinks & Drams’ blog section, so keep checking back to see what tasty concoctions he’s been mixing up!

 

Caffeinated Espresso Liqueur

  • 750 ml Twenty 2 High Proof Spirit (160 proof)
  • 2 cups of purified spring water
  • 2.5 cups (packed) freshly ground espresso beans
  • 22 oz of vanilla simple syrup (see recipe below)

Mix spirit, water, and espresso in a plastic food safe container that seals. Mix thoroughly, and store at room temperature.

Every two days, agitate/ mix the espresso grinds and liquid as the grinds will settle to the bottom.

After at least 1 month (6 weeks is ideal), you can strain out the grinds from the liquid. The easiest way is to first strain out the bulk of the solids through a fine mesh colander or strainer. After the initial straining, clean the strainer, and line with coffee filters.

Pour the coffee spirits mixture though the coffee filters in small portions, allowing time for the liquid to pass through the filters slowly. This will unsure that almost all of the sediment is removed.

Now blend with vanilla simple syrup (see recipe below)

***** If you want to add another dimension to this recipe, try adding shavings from your favorite dark chocolate with the coffee grinds to add another flavor dimension, or if you would like to make a spicier coffee profile, try adding the seeds of some jalapenos or even chili flake in with the coffee. Spicy Chocolate Coffee Cordial would be very cool as well!

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Citrus-cello (lemon and orange-cello)

  • 750 ml Twenty 2 High Proof Spirit (160 proof)
  • 2 cups of purified spring water
  • peels from 10 oranges and 10 lemons
  • 14 oz of vanilla simple syrup (see recipe below)

Use a vegetable peeler and make sure to only peel the skins without any of the white pith under the skin. The pith will leave you with increased bitterness and it won’t be a pleasant bitterness.

Mix spirit, water and skins in a plastic food safe container that seals. Mix thoroughly and store at room temperature.

Every two days agitate/ mix the skins and liquid, as the skins will settle to the bottom. After at least 1 month (6 weeks is ideal), you can strain out the skins from the liquid.

The easiest way is to first strain out the bulk of the solids through a fine mesh colander or strainer.

Now blend with vanilla simple syrup (see recipe below).

*****With this recipe you can switch out the citrus peels for any other fruits. Berries and peaches are great. Also, if you are looking for something to feature fresh herb flavors, try making a simple syrup with basil, cilantro, thyme, or rosemary; ginger works nicely too!! These syrups are great to help sweeten some fresh brewed iced tea or lemonade.

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Vanilla Simple Syrup

  • Good quality whole vanilla bean(s) (For small batches of simple syrup, for example 5 cups, 1 bean will suffice. For larger batches or a more intense vanilla essence, use two.)
  • 2 parts sugar
  • 1 part water

Split the beans, and scrape the tar-like pulp from the bean’s body. Take split bean and pulp and submerge in water and sugar solution.

Slowly bring this mixture to a low simmer, and stir frequently to avoid burning. The black bits from the beans will spread through the mixture, they are flavor and part of a rustic, homemade aesthetic.

Allow to reduce slightly, making sure that all of the sugar and water have thoroughly mixed. Pour into temperature resistant container, like a mason jar, leaving vanilla pulp and beans in mixture while cooling.

Once at room temperature, seal container and store in refrigerator (this is very stable and will take a long time to perish, so don’t worry about spoiling unless you are waiting over a six months to use it).

**** If you are looking for something to feature fresh herb flavors, try making a simple syrup with basil, cilantro, thyme, or rosemary; ginger works nicely too!! These syrups are great to help sweeten some fresh brewed iced tea, lemonade, or adult beverages calling for simple syrup.

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