Courtesy of: The Charmed Kitchen
Alcohol– choices include vodka (80 proof is good) which is most often used and can also include brandy, gin, rum, or whiskey.
Flavorings- Fresh or dried fruits including whole fruits, skins, seeds and pulp, fresh and dried herbs and spices, nuts, beans, flowers, roots and leaves.
Extracts- Any used for baking are fine and could include chocolate, mint, lemon, orange, vanilla, etc. Always use pure, not imitation extracts.
Concentrates- These are made specifically for flavoring homemade liqueurs and are found in winemaking stores and some specialty cooking stores. “Noirot” and “Creative Cordial” are 2 well-known brands.
Sweetening– Simple syrup is made from 1 cup of sugar and ½ cup of water. Bring to a boil, then cool. You will have 1 cup of syrup. Some recipes call for plain sugar and others for honey. Watch when you substitute honey for sugar, as it is sweeter and stronger flavored. Better to use orange or clover honey.
Smoothers- Optional addition, but some people really prefer the “feel” it gives the liqueurs in your mouth. Liquid, food grade glycerin from the drugstore is used. Add 1 t. per quart of liqueur.
Coloring- While I personally prefer to let nature takes its course in these matters; some liqueurs will be a little dull in the color department. Any food coloring will do and if a few drops adds eye appeal to a mint liqueur, well why not?