Category: Alcohol

Sipability

This rating is just as it sounds.  How good does this liquor taste when sipped straight or on the rocks?  Sipability is ranked on an absolute scale.  The determination of whether or not to pour the drink over ice is determined by the most popular way to drink said liquor.  We feel it is important to have an absolute scale to help you decide what you could enjoy over the rocks after a long day at work or to start a serious night of drinking.

Shootability

This rating shows how good the liquor is to shoot.  Since most people shoot certain liquors (such as most tequilas) rather than sip them, we use this rating in place of the sipability for certain alcohols.

Mixability

This rating will tell you how good the liquor tastes in a mixed drink.  We take the liquor and use it to make a standard mixed drink or two to see just how well the liquor plays with other, perhaps more fruity things.  Note that some liquors will not have this rating, as we see it as a crime to mix things such as Scotch with anything but ice or water.

Drunkability

This rating is our determination of how hard the liquor hits you in the buzz department.  Not all liquors are created equally in this department, and some brands tend to offer up a heftier buzz than others.  This ranking is all about how fast the liquor will get you singing karaoke when you know you really shouldn’t.

Hangover-ability

This rating exposes the more dirty side of liquor.  How do you feel in the morning after a night of drinking this liquor?  Are you bouncing around and frolicking in the sunshine, or are you praying to the porcelain god?  This ranking is useful in selecting a liquor to drink on the nights before important daytime activities.

Bang for the Buck

This rating reflects how tasty and how much punch the liquor packs for the price you pay.  Is this ‘top-shelf’ liquor really worth the extra money?  Is the ’special reserve’ really all that special?  This ranking is your answer.  We use a super-secret formula (thanks for your help, Agent Smith) to make this value more objective.  This formula takes into account all of the other ratings we have assigned, the price we paid for the bottle, and the price one would expect to pay for a decent bottle of the reviewed spirit type.  Although a very useful tool for both the cheapskate and the budget-minded consumer alike, this value is not used in the computation of the overall rating.  We want our overall rating to reflect the quality of the liquor alone.  The reviewer will still comment on the value for the price, but this will only be reflected in this rating, not the overall one.

Chick-appeal

You might think that scotch on the rocks is the only choice when ordering a drink from the bar, but should you also get one for your new lady friend?  This rating will give you the info you need.  We bring in guest female tasters, get their opinions, and pass them on to you.  This doesn’t factor into our overall ratings, since we don’t always have willing females around; we just think it’s a good thing to share when possible.

The Review Process

We perform our reviews with no fewer than three reviewers present.  We start by getting a tumbler for each alcohol being reviewed and putting four ice cubes in each one.  We then fill each of the glasses to the same mark.  Every reviewer takes a sip and records a rating.  If a liquor merits a shootability rating rather than a sipability rating, then we prepare half-shots for every reviewer to take, and then his individual ratings are recorded.  We then add a mixer or two to the liquor to prepare mixed drinks (excluding some liquors such as Scotch whiskey).  Everyone then takes a sip of the mixed drink and records his own rating.  For these first two categories, the numbers recorded from each reviewer are averaged to produce the ratings for sipability (or shootability) and mixability respectively.  The numbers are rounded to the nearest half.  The other ratings are assessed by the individual writing the review.  In the end, all four categories are averaged together with equal weights to produce an overall rating.  This rating is rounded to the nearest half as well, and shot glass values are displayed.

What do the overall numbers really mean?

1. The Perfect Liquor:  9.0 -> 10.0
2. Excellent Liquor:  7.5 -> 8.5
3. Good Liquor:  6.0 -> 7.0
4. Bad Liquor:  4.5 -> 5.5
5. Disgusting Liquor:  4.0 or lower

Kefir is a popular drink that is taking the world by storm. But what is kefir and what is it made of?

Popular in northern Europe, kefir is a fermented drink that is sometimes used in place of milk products in cereals, soups and other foods. In fact, kefir is the main ingredient in Lithuanian cold beet soup, or borscht, and the Russian summer soup known as okroshka. It is also used to make kefir cheese.

Kefir is a Caucasus region drink made from fermented milk. Traditionally in Caucasus, the original kefir recipe was made in bags made from animal skin. These bags were hung near a doorway so that the milk and kefir grains in the bag would be mixed as people passed through the doorway. The resulting product looks something like yogurt. Finished kefir is carbonated, sour and alcoholic. The longer the kefir is left to sit, the higher its proof.

How Kefir is Made

Kefir is made by adding kefir grains (a combination of bacteria and yeasts) to goat, cow or sheep’s milk. The kefir is then fermented by leaving it at room temperature overnight. After it sits, the kefir is strained.

Although this is the basic way to make kefir, it can also be made with many kinds of liquid, such as juice, soymilk and water.

Water kefir, a popular variation on the traditional recipe, is made with water and sugar, instead of milk, and usually contains dried fruits, such as figs. Another popular variation is coconut water kefir.
Health Benefits of Kefir

Kefir has quite a few health benefits and is used in the Soviet Union as an inexpensive health drink. In 1908, Elie Metchnikoff, a Nobel-prize winning biologist, suggested that drinking kefir may be attributed to the long and healthy life of the people of the Caucasus Mountains.

Today, many health researchers have found that drinking kefir is a very good way to keep healthy.

The health benefits change with the amount of time the kefir drink is allowed to ferment. For example, if the kefir starter is left to ferment for a very long time, it will contain a significant amount of folic acid.

Some research has shown that kefir can:

* have antibiotic or antifungal properties
* help in lactose digestion
* prevent high blood pressure
* reduce cholesterol.

As a result of these possible health benefits, kefir has been used to treat:

* allergies
* atherosclerosis (a condition that causes the arteries to narrow and harden)
* cancer
* candidiasis (a fungal infection also known as thrush)
* heart disease
* HIV
* hypertension
* metabolic disorders
* osteoporosis
* tuberculosis.

Where to Get Kefir

Kefir can be bought at health food stores and on the Internet. Many have found that making kefir at home is easy to do, mainly because it is a regenerating food – after you buy the first kefir starter grains you never have to buy any more because more kefir grain is made with every batch.
Kefir Recipes

A great way to drink kefir is by mixing it with fresh passion fruit. Some contend that this mix helps a person sleep better.

Here is another popular recipe that uses kefir:

Ingredients

* 1 1/4 cups carrot juice
* 1 1/4 cups kefir
* 1/4 cups tomato juice
* A few lemon slices
* salt, to taste
* garlic, to taste.

Directions: Mix carrot juice and kefir. Add tomato juice, lemon slices (without the peel), salt and garlic to taste. Blend the drink in a blender and serve chilled.

Clear Spring 190 is great for sterilizing medical equipment and sure makes an excellent cleaner for all types of heavy machinery.  I suppose that’s reason enough for most drinkers to avoid this stuff along with all other high-proof grain alcohols.  We here at BoozeBasher try not to turn our noses up at any kind of liquor, no matter how many “CAUTION – FLAMMABLE” warnings are plastered across the bottle.  It’s obvious to us that they use such warning tactics to keep away the weak-willed pseudo-drinkers.  We will have none of that.

Types of Grain Alcohol

Clear Spring 190 is distilled and distributed by Beam Global Spirits & Wine, Inc.  I couldn’t find any good information on Clear Spring 190 or the process they use in making it, but I do know that the distillation of all grain alcohols at such  a high proof supposedly removes all flavor, color, and odor.  That’s both exciting to the alcoholic and frightening to others.  In fact, some states have outlawed the sale of pure grain alcohols that do not possess a certain degree of color or flavor.  I suppose they do this to help “protect” people from overdoing it with grain alcohol.  Damn teetotalers.

I’m not sure I would go so far as to call this stuff odorless.  It just smells like pure ethyl alcohol to me.  Though supposedly dangerous to do over extended periods of time, we the reviewers, bravely took half-shots of this stuff to come up with a shootabilty rating for our loyal readers.  How were the results?  Let’s just say that the taste was very potent and the burning sensation that followed was nowhere in the realm of pleasant.  Don’t ever shoot this stuff unless you plan on spitting fireballs with the freaks in the circus (I apologize if I offended any circus freaks or filthy carnies out there).

Is grain alcohol tasteless?

Most drinkers would use Clear Spring 190 in some fruity concoction or as a spiking agent in hunch punch, so we used several different juices to judge mixability.  I finally stuck with a simple 3:1 orange juice to Clear Spring 190 drink.  When taking the first sip of the potent mixed drink, you can tell there is something amiss.  You can taste your favorite juice, but it seems as though it may have gone bad.  There is also a mild rubbing alcohol-like aftertaste.  It’s definitely not the most delicious taste in the world.  However, when taking subsequent sips, the taste of the grain alcohol nearly vanishes.  It’s just like magic!  It must also be noted that Clear Spring 190 is very versatile and friendly to mix.  As I type this review, I am sipping a concoction I made using Clear Spring 190, cranberry juice, ginger ale, and a splash of strawberry soda.  It is really marvelously smooth and easy to consume.  It would be very easy to get carried away with this stuff, so I would strongly recommend keeping a close eye on anyone drinking it like a sports drink on a hot summer day. At 190-proof (that’s 95% alcohol), Clear Spring 190 brings a serious punch to the table.  The effects are actually more like a load of bricks than a punch.

What makes grain alcohol dangerous?

I’m an alcoholic by choice, and I have some math that helps with using Clear Springs. A beer is 5 percent alcohol – for the regular domestic stuff. Multiply that by 12 ounces to get your AP (Alcohol Points). So 5×12=60.

So a bottle of domestic beer, let’s say is 60 points. If a guy normally drinks 3 beers a day, 3×60 equals…. 180 points.

So how much Clear Springs should he drink on an afternoon, in place of the 3 beers?

3 beers x 12 ounces each x 5 percent alcohol = 180 points

divide this man’s points by the alcohol percentage of whatever he wants to drink – in this case, Clear Springs – and you get the number of ounces he can drink to get the effect of those 3 beers.

So 180 points (what he normally drinks in three beers) divided by 95 (the alcohol percent of Clear Springs in this example) equals…

1.894 ounces.

In this man’s case, I’d pour 2 ounces of Clear Springs into a measuring glass/cup, and tell him that’s all he can drink. Mix it with the amount of liquid it takes to make 3 beers (12 ounces a beer times 3 equals 36 ounces) so just say a quart of soda, juice or any other non-alcoholic liquid, mixed with the 2 ounces of Clear Springs, would make this guy feel like he drank his regular 3 beers, plus a couple of sips from a 4th can. Pretty close.

AIM

COMPARATIVE STUDY AND QUALITATIVE ANALYSIS OF DIFFERENT BRANDS OF COLD DRINKS AVAILABLE IN MARKET.

CERTIFICATE

It is hereby to certify that, the original and genuine investigation work has been carried out to investigate about the subject matter and the related data collection and investigation has been completed solely, sincerely and satisfactorily by Navi Arora  of CLASS XII A, Mother Divine Sr. Sec. Public School (Rohini), regarding his project titled “Content of Cold Drinks Available in the Market”.

Teacher’s signature

Acknowledgement
It would be my utmost pleasure to express my sincere thanks to My Chemistry Teachers Mrs. Aditi, Mrs. Richa and Mrs. Shobhna in providing a helping hand in this project. Their valuable guidance, support and supervision all through this project titled “Content of Cold Drinks Available in the Market”, are responsible for attaining its present form.
Navi arora
XII – A

PURPOSE

In recent days, soft drink brands were put into various questions regarding their purity. News flashed that they contain harmful pesticide, which arouse many interest in knowing its contents because I have been drinking them for years. I wanted to confirm that whether the charge impose on these brands are true or not.
Another fact which inspired me to do this project is that I am in touch with qualitative analysis whose knowledge with other factors helped me to do so.

CONTENTS

• Ø Introduction
• Ø Theory
• Ø Apparatus
• Ø Chemicals required
• Ø Detection of pH
• Ø Test for Carbon Dioxide
• Ø Test for Glucose
• Ø Test for Phosphate
• Ø Test for Alcohol
• Ø Test for Sucrose
• Ø Result
• Ø Conclusion

INTRODUCTION

The era of cold drinks began in 1952 but the indianization of industry marked its beginning with launching of limca and goldspot by parley group of companies. Since, the beginning of cold drinks was highly profitable and luring, many multinational companies launched their brands in India like pepsi and coke.
Now days, it is observed in general that majority of people viewed Sprite, Miranda, and Limca to give feeling of lightness, while Pepsi and Thumps Up to activate pulse and brain.

Theory

Cold drinks of different brands are composed of alcohol, carbohydrates, carbon dioxide, phosphate ions etc. These soft drinks give feeling of warmth, lightness and have a tangy taste which is liked by everyone. Carbon dioxide is responsible for the formation of froth on shaking the bottle.
The carbon dioxide gas is dissolved in water to form carbonic acid which is also responsible for the tangy taste. Carbohydrates are the naturally occurring organic compounds and are major source of energy to our body. General formula of carbohydrates is
CX (H2O)Y.
On the basis of their molecule size carbohydrates are classified as:-
Monosaccharide, Disaccharides and Polysaccharides. Glucose is a monosaccharide with formula C6H12O6 .It occurs in Free State in the ripen grapes in bones and also in many sweet fruits. It is also present in human blood to the extent of about 0.1%. Sucrose is one of the most useful disaccharides in our daily life. It is widely distributed in nature in juices, seeds and also in flowers of many plants. The main source of sucrose is sugar cane juice which contain 15-20 % sucrose and sugar beet which has about 10-17 % sucrose. The molecular formula of sucrose is C12H22O11. It is produced by a mixture of glucose and free dose. It is non-reducing in nature whereas glucose is reducing. Cold drinks are a bit acidic in nature and their acidity can be measured by finding their pH value. The pH values also depend upon the acidic contents such as citric acid and phosphoric acid.
APPARATUS

vTest tube
vTest tube holder
vTest tube stand
vStop watch
vBeaker
vBurner
vpH paper tripod stand
vChina dish
vWire gauge
vWater bath

CHEMICALS REQUIRED

• Ø Iodine solution
• Ø Potassium  iodine
• Ø Sodium hydroxide
• Ø Fehling’s A & B solution
• Ø Lime water
• Ø Concentrated HNO3
• Ø Benedict solution
• Ø Ammonium molybdate

DETECTION OF PH
1-2 drops of the sample of cold drink of each brand was taken and put on the pH paper. The change in the color of pH paper was noticed and was compared with the standard pH scale.
OBSERVATION

INFERENCE
Soft drinks are generally acidic because of the presence of citric acid and phosphoric acid. pH values of cold drink of different brands are different due to the variation in amount of acidic contents.
TEST FOR CARBON DIOXIDE

EXPERIMENT
As soon as the bottles were opened, one by one the sample was passed through lime water. The lime water turned milky.

OBSERVATON

INFERENCE

All the soft drinks contain dissolved carbon dioxide in water. The carbon dioxide (CO2) dissolves in water to form carbonic acid, which is responsible for its tangy taste.
CHEMICAL REACTION INVOLVED

Ca(OH)2 (s) + CO2(g) ———–àCaCO3 (s) + H2O(s)
TEST FOR GLUCOSE

Glucose is a reducing sugar acid. Its presence is detected by the following test:-
1. BENIDICTS’S SOLUTION TEST:-
A small sample of cold drink of different brands was taken in a test tube and a few drops of Benedict’s reagent were added. The test tube was heated for few seconds. Formation of reddish color confirms the presence of glucose in cold drinks.

OBSERVATON

INFERENCE
All the samples gave positive test for glucose with Benedict’s reagent. Hence all the drinks contain glucose.
2. FEHLING’S SOLUTION TEST
A small sample of cold drink of different brands was taken in a test tube and a few drops of Fehling’s A solution and Fehling’s B solution was added in equal amount. The test tube was heated in a water bath for 10 minutes. Appearance of brown precipitate confirms the presence of glucose in cold drinks.

OBSERVATON

INFERENCE
All the samples give positive test for glucose with Fehling’s solutions (A&B).Hence all the cold drinks contain glucose.

TEST FOR PHOSPHATE
Sample of each brand of cold drink was taken in a separate test tube and ammonium molybdate followed by concentrated nitric acid (HNO3) was added to it, the solution was taken heated and the color of the precipitate confirms the presence of phosphate ions.
OBSERVATON

INFERENCE

All the soft drinks contain phosphate ions which are detected by the presence of phosphate when canary yellow obtained.
CHEMICAL REACTION INVOLVED
NaHPO4 + 12 (NH4)2MoO4 + 21HNO3 +3H+———–à (NH4)3PO4.12MoO3 +21HN4NO3 +12H2O
TEST FOR ALCOHOL
Samples of each brand of cold drinks are taken in sample test tube and iodine followed by potassium iodide and sodium hydroxide (NaOH) solution is added to each test tube. Then the test tube are heated in hot water bath for 30 minutes yellow colored precipitate confirmed the presence of alcohol in cold drinks
OBSERVATON

INFERENCE
All the Brands of Cold Drinks Contain Alcohol.
CHEMICAL REACTION INVOLVED
CH3CH2OH +4I2+ 6NaOH——àCHI3 + HCOONa +5NaI +5H2O

TEST FOR SUCROSE

5 ml samples of each brand of cold drinks was taken in a china dish and heated very strongly until changes occur. Black colored residue left confirms the presence of sucrose in cold drinks.
OBSERVATON

INFERENCE
All the brands of cold drinks contain sucrose. But amount of sucrose varies in each brand of drink. Fanta contained highest amount of sucrose.
RESULT
After conducting several tests, it was concluded that the different brands of cold drinks namely

1. Coca cola
2. Sprite
3. Limca
4. Fanta

All contains glucose, alcohol sucrose, phosphate, ions and carbon dioxide. All are acidic in nature. On comparing the pH value of different brands coca cola is most acidic and limca is least acidic of all the four brands taken.
pH value of coca cola is nearly equal to disinfectant which is harmful for body.

CARBON DIOXIDE

AMONG THE FOUR SAMPLES OF COLD DRINKS TAKEN –SPRITE HAS MAXIMUM AMOUNT OF DISSOLVED CARBON DIOXIDE AND FANTA HAS MINIMUM AMOUNT OF DISSOLVED CARBON DIOXIDE.

CONCLUSION

DISADVANTAGES OF COLD DRINKS

1. 1. Soft drinks are little more harmful than sugar solution. As they contain sugar in large amount which cause “diabetes”.
   2. Soft drinks can cause weight gain as they interfere with the body’s natural ability to suppress hunger feeling.
   3. Soft drinks have ability to dissolve the calcium so they are also harmful for our bones.
   4. Soft drinks contain “phosphoric acid” which has a pH of 2.8. So they can dissolve a nail in about 4 days.
   5. For transportation of soft drinks syrup the commercial truck must use the hazardous matter place cards reserved for highly consive material.

1. Soft drinks have also ability to remove blood so they are very harmful to our body.

USES OF COLD DRINKS

1. Cold drinks can be used as toilet cleaners.
2. They can remove rust spots from chrome car humpers.
3. They clean corrosion from car battery terminals.
4. Soft drinks are used as an excellent ‘detergent’ to remove grease from clothes.
5. They can loose a rusted bolt.

BIBLIOGRAPHY

LABORATORY MANUAL OF CHEMISTRY
BY- VEENA SURI

DINESH COMPANION CHEMISTRY
BY- S.K. MALHOTRA

Fake Absinthe

Makes 1 pint
2 1/2 tsp dried wormwood
1 pint vodka
2 teaspoons chopped angelica root
3 teaspoons crushed anise seed
3 crushed cardamom pods
1/2 teaspoon ground coriander
1/2 teaspoon crushed fennel seed
1/2 teaspoon marjoram

Place the wormwood in vodka for two days, filter, add remaining herbs and let sit for one week. Filter and then bottle. Serve by dropping a sugar cube in the bottom of a cordial glass. Wormwood can be found by searching in the Internet. Real Absinthe has been illegal in America since 1912. It’s been known to have hallucination properties. It’s the green drink seen in Moulin Rouge with Nicole Kidman

Infused Gin, Rum, and Vodka

Makes 1 bottle
1 bottle of gin, rum, or vodka
Spice, fruit, or herb of your choice

Get a large mouthed glass container to make an infusion. You want to wash anything you are using to remove all possible pesticides. Place your chosen spice, fruit, or herb in the container then add the alcohol. Close the lid and place somewhere away from direct sunlight and letting it sit from four days to two weeks. Strain, then bottle when finished.

2 weeks: Whole chili peppers, pineapple, fresh ginger, and lemongrass.
1 week: Cantaloupes, strawberries, peaches, mangoes, pitted cherries, raspberries, blueberries, and blackberries.
4 days: Vanilla beans, lemons, oranges, grapefruit, limes, mint, garlic, tarragon, basil, oregano, dill, and thyme.

Hot Buttered Rum Mix

Makes 25 servings
3 cups brown sugar
1/2 cup unsalted butter
3 tablespoons clover honey
1 tablespoon rum extract
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Mix all the ingredients together then put in a jar with a lid and store in the fridge. You can also fill an ice cube tray with the mix then put the tray in a freezer bag and pop one out when needed.

To make Hot Buttered Rum add 11/2 ounces of light or dark rum in a mug, a big spoonful of the mix then fill with hot water.

Cinnamon Liqueur

Categories: Alcohol, Beverages
Yield: 1 pint

1 Cinnamon stick
2 Cloves
1 ts Ground coriander seed
1 c Vodka
1/2 c Brandy
1/2 c Sugar Syrup

Steep all herbs in alcohol for 2 weeks. Strain and filter until clear and add sugar syrup to taste. Let stand 1 week and its ready to serve. Makes a nice hot drink when added to boiling water.

Peppermint Liqueur

Categories: Alcohol, Beverages
Yield: 1 quart

2 or 3 teaspoon Peppermint extract or fresh peppermint leaves
3 c Vodka
1 c Sugar Syrup

Combine all ingredients and stir. Let stand for 2 weeks.
Use 3 teaspoons of extract for a stronger mint taste and additional sugar syrup for a sweeter thicker liqueur.
Yield: 1 quart

Licorice Liqueur

Categories: Alcohol, Beverages
Yield: 1 pint

2 1/2 tablespoons Licorice root, finely chopped
1 1/2 c Vodka
1/2 c Sugar Syrup

Wash the licorice root and chop into small pieces. Add to vodka and let stand for 1 week. Strain and filter. Add sugar syrup and let stand for another week. Ready to serve. Adjust taste with extract if necessary.
Yield: 1 pint plus

Irish Whisky Cream Liqueur

4 Egg yolks
14 oz Sweetened condensed milk
10 oz Cream
3 T Chocolate-flavored dessert topping
2 t Coconut essence
15 oz Whisky

Beat the egg yolks until thick and creamy. Stir in the condensed milk, cream, chocolate topping, coconut essence and whisky. Mix thoroughly and bottle. Store up to 3 weeks in the refrigerator.

Liqueur de Framboise

Yield: over 1 quart

1 lb Fresh raspberries **
1 lb Sugar
2 c Water
2 c Pure grain alcohol*
2 c Water

This recipe works with most cane berries, such as blackberries, loganberries, etc.

Ready in 3 months. Rinse and check berries. Discard any overripe or moldy berries. Place berries in a large bowl. Crush berries slightly with back of wooden spoon. Set aside. Warm 2 cups water with sugar in medium saucepan over moderate heat. Stir continuously util well dissolved and liquid is just warm. Pour sugar water over berries, stir. Cover with plastic wrap and refrigerate for one week.
Stir occasionally. After aging in refrigerator, strain through a fine wire mesh strainer into a large bowl or aging container. Add alcohol mixture, stir. Cap and let age one month. Strain through cloth until clear. Re-bottle as desired. Ready for use in cooking at this point but age 2 months longer before drinking.
Variation: 4 cups 80 proof vodka may be substituted for 2 cups pure grain alcohol and 2 cups water. Proof of liqueur will be slightly less.

Hazelnut Liqueur

Yield: 1 pint

6 oz Hazelnuts
1 Vanilla bean (1 inch)
1 tsp Allspice
1 1/2 c Vodka
1/3 c Sugar Syrup

Chop the hazelnuts to release the flavor of the nut and add to vodka, vanilla bean, and allspice. Age for 2 weeks, shaking lightly occasionally. Strain and filter until clear. Add sugar syrup, if desired, and age for an additional 3 weeks. Ready to serve.
Makes a nice gift and is nice over ice cream as well as an aperitif.
Alternately, try using pistachios which also make a delicious liqueur. If flavor is too weak, add more nuts and re-steep a week before adding the sugar syrup.

Cherry Liqueur

Yield: 3 cups

1/2 lb Cherries
1/2 lb Granulated sugar
2 c Vodka

Pick plump, shiny, well-colored fruit with green stems, avoiding dark colored stems. Season is late April to August. DO NOT rinse until use. Use cherries as soon as ripe. Wash, stem, and towel dry cherries and place in a jar. Pour sugar over the cherries, followed by the vodka. DO NOT mix them. Cover with lid and store on a shelf for 3 months without disturbing, then strain. Liqueur is ready to serve. Recipe can be varied with extracts (chocolate, mint, orange, etc). Add approximately 1 teaspoon of extract to finished liqueur and let sit for another few weeks. Experiment with small portions of flavorings to find your desired taste.

Coffee Liqueur

Categories: Alcohol, Beverages

4 c Sugar
2 c Water
2/3 c Instant coffee
10 Coffee beans (whole)
Fifth of vodka*
1 Vanilla bean (2-3 inches)

Combine water, sugar, and coffee in a saucepan and bring to a full boil. Skim off the froth and allow to cool thoroughly. Pour into the container. Add vodka, coffee beans (optional but will add a fuller flavor), and vanilla bean. Store in a dark place for 3 weeks. Strain and filter. Ready to serve.
*A brandy/vodka mix may be substituted for a simulated “Kahula”.
*A rum/vodka mix may be used to simulate “Tia Maria”.
Yield: 1 1/2 quarts (may be halved)

Pineapple Liqueur

Yield: 3 cups

2 c Fresh pineapple
2 c Vodka
1/2 c Sugar Syrup

Buy the largest pineapple you can find as it will give you more meat. Look for yellow to golden orange color for sweet tasting meat. Avoid greenish color, bruises, discolored areas, soft spots, or dried out brown leaves. Slice pineapple and combine with vodka in jar. Steep for 1 week. Strain and squeeze as much juice as possible from pineapple. Filter a few times until liquid is smooth and pulp free. Add sugar syrup to taste. Pineapple juice may be added for additional taste if desired. Age 1 month.

Banana Liqueur

Yield: 1 quart

2 medium Bananas
1 teaspoon Vanilla extract
3 c Vodka
1 c Sugar Syrup

The tastiest bananas will have a bright yellow peel and no discolored areas which indicate a bruise. Never refrigerate bananas. Mash peeled bananas and add to vodka, cooled sugar syrup, and vanilla extract.
Shake gently and let sit one week. Strain and filter. Let sit longer for additional flavoring, but may be used now. Experiment with cinnamon or nutmeg.

Apple Spice Drink

Categories: Beverages, Christmas
Yield: 6 Servings

3 teaspoon grated orange peel
3 cinnamon sticks, crushed
3 teaspoon whole cloves
1 whole nutmeg, crushed
3 c Apple juice
6 Cinnamon sticks

Combine orange peel, 3 crushed cinnamon sticks, cloves and nutmeg in a small bowl. Tie dry ingredients in a double thickness of cheesecloth to make a sachet, or secure in a large tea-straining ball. In a medium pan, simmer apple juice with spices for at least 20 minutes.
Ladle into mugs and garnish each with a cinnamon stick.

Bailey’s Irish Cream – Copycat

Categories: Drinks, Liqueur
Yield: 4 cups

1 c Light cream
1 14-oz can sweetened condensed milk
1 2/3 c Irish Whiskey
1 ts Instant coffee crystals
2 tb Chocolate syrup
1 ts Vanilla
1 ts Almond extract

Combine all the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving.

PLUM LIQUEUR

Categories: Alcohol, Beverages
Yield: 3 cups

1 1/2 lb Fresh plums
2 c  Vodka
1 1/2 c  Sugar syrup (see recipe)
1 pn Cinnamon

Plums can be found from May to August. Choose rich coloured ones
ranging from fairly firm to slightly soft. Avoid hard, shriveled,
poorly coloured, soft, bruised or split ones. Halve and pit plums and
combine in jar with vodka (gin may be used also), sugar syrup, and
cinnamon. Cover and invert jar daily until sugar is disolved (about 4
days). Place in a cool dark place for 3 months. Occasionally shake
gently. Strain. Ready to serve. Yield: 3 cups plus     Container:
Wide mouth quart jar

Blueberry Liqueur

Yield: 3 cups

3 c Fresh blueberries or blackberries
1 ea Clove
1/2 c Sugar syrup (see recipe)
2 c Vodka
1 ea Lemon wedge, scraped peel

Note: Blueberries can be bought in season(May to Sept). Avoid stained baskets and DO NOT rinse until ready to use. If freezing, do so before rinsing. Rinse with cold water. Rinse berries and lightly crush. Add vodka, lemon peel, and clove. Pour into dark bottle and store for 3-4 months. Strain through dampened cheesecloth squeezing out as much juice as possible. Add sugar syrup to taste and store another 4 weeks. Liqueur will tend to be on the watery side. Try adding glycerin if a thicker consistency is desired. Good for baking.

CRANBERRY LIQUEUR

Categories: Alcohol, Beverages
Yield: 1 pint

1 lb Fresh Cranberries
1 1/8 c Vodka
1 1/8 c Sugar syrup (see recipe)
1/2 Orange wedge, scraped peel

Look for bright, plump cranberries, avoiding soft, crushed, or shriveled ones. Season is Sept. to Dec. They will keep in the refrigerator for 4-8 weeks (can also be frozen), but DO NOT wash them until ready for use as moisture will make them spoil. Rinse cranberries and chop in blender. Combine all ingredients in jar and steep for 4-5 weeks. Strain and filter. Ready to serve.
Note: Cranberries can tend to have a bitter taste; more sugar syrup can be added during the first steep or if after, let sit an additional week.

Papaya Liqueur

Yield: 1 pint

1 Papaya
1 cup Vodka
1 sm Lemon wedge, scraped peel
1/4 c Sugar Syrup, optional to taste

Look for medium-sized papaya (slightly larger than a pear) with smooth, un-bruised skin, and a fruity aroma.
Cut papaya in half, remove seeds, and peel skin. Cut in medium chunks and place in vodka
with lemon peel (twist to release flavor). Let steep for 1 week.
Strain and squeeze fruit, extracting juice. If desired, add sugar syrup. Store for 3 weeks.

PEACH LIQUEUR

Categories: Alcohol, Beverages
Yield: 1 liter

12 md Peaches
4    Lemon peel strips, scraped
1    Cinnamon stick
3 c  Vodka
1 c  Sugar syrup (see recipe)

You want yellow or cream-coloured peaches. Season is May to Sept.
Avoid green ones as they won’t ripen at home. Peel peaches and cut in
quarters. Combine with vodka, lemon peels, and spices in covered jar
and store for 1-2 weeks, shaking occasionally. Strain fruit,
squeezing as much juice as possible, and filter. Add sugar syrup and
store for an additional 6 weeks.
Yield: 1 liter
Container: Wide mouth gallon jar

PEACH LIQUEUR

Categories: Alcohol, Beverages
Yield: 1 liter

12 md Peaches
4    Lemon peel strips, scraped
1    Cinnamon stick
3 c  Vodka
1 c  Sugar syrup (see recipe)

Yield: 1 liter
Container: Wide mouth gallon jar

Pear Liqueur

Categories: Alcohol, Beverages
Yield: 3 pints

1 lb Pears
3 c Vodka, rum, or brandy
1 c Sugar Syrup
2 pinch Cinnamon, nutmeg
2 Clove
2 Coriander seed
2 Apple (optional)

The Bartlett pear is the best to use for liqueur making. It is juicy, sweet, and smooth. Season is July to Nov. Avoid ones with cuts, bruises, dark spots, or decay.

Slice pears (and apple if desired) and add to other ingredients., adding sugar syrup last. Stir gently and steep 3 weeks. Strain and filter. Taste and adjust flavor by adding more fruit or sugar syrup if needed. Steep 3-4 weeks, then strain. Ready for use.

Other fruits can be combined with pears to create a different taste.
Yield: 3 pints Container: Wide mouth 1/2 gallon jar

Raspberry Liqueur

Categories: Alcohol, Beverages
Yield: 1 pint

1 pt Fresh raspberries
2 1/2 c Vodka
1 Vanilla bean
1/4 ts Whole allspice
1/2 c Sugar Syrup

Select full colored and plumb berries, avoiding stained baskets (sign of overripe or softened and decayed berries). Season is May to July. DO NOT wash until ready to use as water causes mold to form.
Rinse berries and place in a mixing bowl, lightly crushing to release flavor. Add vodka, vanilla bean, and allspice. Stir and store in bottle in cool dark place for 3 weeks. Strain mixture through
dampened cheesecloth squeezing as much juice as possible. Pour back into bottle adding sugar syrup to taste (1/3 to 1/2 cup per pint) and age another 3-5 weeks.
Yield: 1 pint plus

CHOCOLATE LIQUEUR

Categories: Alcohol, Beverages
Yield: 1 pint

2 ts Pure chocolate extract
1/2 ts Pure vanilla extract
1 1/2 c Vodka
1/2 c Sugar syrup (see recipe)
1/2 ts Fresh mint (optional) or drop Peppermint extract(optional)

Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerine to thicken if desired. For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks.

Angelica Liqueur

Yield: 1 Recipe

3 tb Dried chopped angelica root
1 tb Chopped almonds
1 Allspice berry, cracked
1 1″ piece cinnamon stick, broken
3 To 6 anise or fennel seeds, crushed
1/8 ts Powdered coriander seed
1 tb Chopped fresh marjoram leaves or 1 tsp. dried
1 1/2 c Vodka
1/2 c Granulated sugar
1/4 c Water
1 dr Each yellow and green food color,(optional)

Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or coffee filter; discarding solids. Clean out aging container. Place liquid back in container.
Place sugar and water in saucepan and stir to combine over medium heat. When sugar is completely dissolved, set aside and let cool. When cool combine with food coloring and add to liqueur liquid. Cap and allow to age and mellow in a cool, dark place for one month.

Apricot Liqueur

Yield: 3 cups

2 c Smashed apricot pits
1/2 ts Ground cinnamon
1/2 ts Ground coriander
2 c Vodka 100 proof
1 c Sugar syrup

Partly fill a cloth bag with the apricot pits (available at most health food stores). Smash with a hammer, keeping shells and meaty centers. Place smashed pits in a 1-quart container. Add cinnamon, coriander, and vodka. Store for 2 months in a cool dark place. Then filter through a cheesecloth lined strainer and discard fruit pits. Strain a few times until clear. Add sugar syrup and age for an additional 2 weeks. Recipe may require some fine-tuning and apricot extract can be added to offer additional flavoring.

Strawberry Liqueur

Categories: Alcohol, Beverages
Yield: 1 pint

1 pt fresh strawberries
2 1/2 c Vodka
1 Vanilla bean
1/2 c Sugar Syrup

Select full colored and plumb berries, avoiding stained baskets (sign of overripe or softened and decayed berries). DO NOT wash until ready to use as water causes mold to form.
Rinse berries and place in a mixing bowl, lightly crushing to release flavor. Add vodka and vanilla bean. Stir and store in bottle in cool dark place for 3 weeks. Strain mixture through
dampened cheesecloth squeezing as much juice as possible. Pour back into bottle adding sugar syrup to taste (1/3 to 1/2 cup per pint) and age another 3-5 weeks.
Yield: 1 pint plus

The highest grade of distilled alcohol is called Cologne spirits, used largely in the preparation of perfumes, etc., and is said to be more absolute in its purity than ordinary alcohol. It should be so pure that it is absolutely colorless and odorless, Diluted Alcohol or Proof Spirit. – Diluted alcohol (alcohol dilu-tum), proof spirit, is spirit containing fifty per cent, by volume of absolute alcohol and water, and having the specific gravity 0.936 at 15.55° 0. (60° F.), and this strength has been adopted as the standard proof spirit of the United States custom house and internal revenue service.

American Proof Spirit

In the United States the term proof spirit has a somewhat different signification. According to law, “proof spirit shall be held and taken to be that alcoholic liquid which contains one-half its volume of alcohol of a specific gravity of seven thousand nine hundred and thirty-nine ten thousandths (0.7939) at 60 degrees Fahrenheit,” referred to water at its maximum density. Therefore, proof spirit has, at 60° F., a specific gravity of 0.93353, 100 parts by volume containing 50 parts of absolute alcohol (by volume) and 53.71 parts of water. [The apparent excess in volume of the water is due to the fact that the mixture shrinks, and will then form exactly 100 volumes.] Now, the hydrometers used by government are so graduated as to indicate the number of parts by measure or number of volumes of proof spirit contained in 100 volumes of the spirit tested, at the temperature of 60° F. That is, in pure water the hydrometer will stand at 0 degrees, in absolute alcohol at 200 degrees, and in proof spirit at 100 degrees. Absolute alcohol is, therefore, 100 degrees over or above proof; a spirit of 10 degrees (or per cent.) over proof, or as it is more commonly called, one of “110 proof,” would contain 55 per cent, of absolute alcohol.

British Proof Spirit

The British Proof Spirit has the specific gravity 0.920 (0.9198), and contains 49.24 per cent, by weight of absolute alcohol. Spirits stronger than this standard are lighter, and are said to be over proof; they are 20 over proof if 100 measures require to be diluted with water to 120 measures to become reduced to proof strength. 100 measures of rectified spirit, sp. gr. 0.838, when mixed with 60 measures of water, yield 156 measures of proof spirit; rectified spirit is therefore said to be 56 per cent, over proof. A spirit which is weaker than the standard is heavier, and it is said to be under proof; it is 20 nnder proof if 100 measures require the addition of alcohol, sp. gr. 0.825 (the strongest obtainable by simple distillation), to make 120 measures of proof spirit.

Adding together 40millilitres of alcohol and water. Surprisingly the mixture added up to about 78 millilitres amd not the expected 80 ml.

Like a good science you try the experiment for couple of times and yes it will give you the same result.

We found out that 40 ml of water added to 40ml of alcohol gave 78ml!

When alcohol is mixed with water an elevation of the temperature is observed, and the mixture assumes for a short time an opalescent appearance from the dissolved air, which is expelled in numerous minute bubbles, after which it becomes perfectly transparent; when it has cooled to the ordinary temperature the volume will be found diminished. This contraction is- greatest on mixing 55 measures of absolute alcohol with 45 measures of water, which will yield 06.23 measures of weaker alcohol, showing a loss of volume equal to 3.77 per cent. – N.D.