Printed by: LEHEY_GREG @ESSG
Sent:    08 Apr 87  19:31
From:    JOHNSON_MURIEL @D100
To:      LEHEY_GREG.COSIG @ESSG
Subject: COSIG: BLACKBERRY LIQUEUR


I MAKE THIS LIQUEUR EVERY SUMMER WHEN MY IN-LAWS' VINES ARE FRUITING.  IT'S
A BIG FAVORITE IN OUR FAMILY.

****************************BLACKBERRY LIQUEUR********************************
YOU NEED AT LEAST A QUART OF BERRIES, THE RIPER AND JUICIER THE BETTER.
SUGAR, ABOUT 3/4 CUP (YOU CAN ADD MORE LATER IF IT'S NOT SWEET ENOUGH FOR
       YOU)
PLACE BOTH OF THESE IN A LARGE GLASS OR CERAMIC CONTAINER ( I USE A GALLON
SIZED SUN-TEA JUG), AND ADD ENOUGH RUM, BRANDY, VODKA OR WHISKEY (WHATEVER)
TO COVER THE BERRIES COMPLETELY.  I PREFER RUM. IT SEEMS TO PRESERVE THE
NATURAL FLAVOR OF THE BERRIES BEST OF ALL THE LIQUORS. COVER JAR TIGHTLY.
LET THE MESS SIT IN A DARK PLACE (LIKE THE BACK CORNER OF YOUR CLOSET)
FOR AT LEAST 4 MONTHS.  THE TRADITION IN OUR HOUSE IS TO BREAK IT OUT AT
CHRISTMAS.  STRAIN OUT THE BLACKBERRIES AND SAVE THEM TO PUT ON ICE CREAM,
CHEESECAKES, WHATEVER (THEY KEEP FOREVER).  NOW TASTE YOUR MAROON-COLORED
NECTAR, ADD SUGAR IF YOU THINK IT NEEDS IT.  BELIEVE ME, IT'S WORTH THE
WAIT; AND IT ONLY GETS BETTER WITH AGE (IF YOU CAN KEEP FROM DRINKING IT)
Printed by: LEHEY_GREG @ESSG
Sent:    26 May 87  20:44
From:    DAMBROSIO_GUIDO @CASG
To:      DL.COSIG @ESSG
Subject: COSIG: Creme de' Orange

An after dinner liqueur very much like a brand name, expensive Orange
liqueur called Grand something.

INGREDIENTS:

2 cups cognac
3 oranges
1 lemon
3 whole cloves
1 part sugar mixture (recipe follows)

PREPARATION:

Quarter oranges and lemon. Place in glass container. It must be glass.
Plastic will ruin the flavor. Add cloves. Cover with cognac. Two cups
should do it. If not use a little more. Fruit must be covered completely.
Let sit 14 days. Shake or stir each day. After 14 days, press juice from
fruit with hand into cognac. Strain into cork topped bottle through
muslin cloth. This will clear mixture. Discard fruit or sprinkle with
sugar and eat. Add sugar mixture a little at a time testing for desired
sweetness. Cork bottle, shake and let sit another 14 days. ENJOY.......

Sugar Mixture

1/2 cup water
2/3 cup brown sugar
1/3 cup sugar

Mix ingredients in sauce pan. Heat until melted. Let cool before use.
Copied By: LEHEY_GREG @ESSG
   SENT: 87-11-24  17:50
   FROM: FERGUSON_DOTTIE @D100
                            CRANBERRY LIQUEUR

This ruby-red liqueur, served in a faceted crystal decanter, makes a wonderful
ending to any dinner party.  Make it at least 5 weeks before you want to use
it.

Makes 1 quart for $6.08.

Ingredients:
2 cups sugar
1 cup water
1 bag (12 ounces cranberries) fresh or thawed frozen, coarsely chopped
1 teaspoon grated orange rind
3 cups vodka

1.  Combine wugar and water in medium-size saucepan.  Bring to boiling over
low heat.  Lower heat and simmer, stirring constantly, until all sugar is
dissolved.  Stir in cranberries and orange rind; remove from heat.  Cool to
room temperature.

2.  Combine sugar-cramberry mixture with vodka and cover tightly in large glass
container or jar with a tight-fitting nonmetal lid.  Store in a cool, dark place
for 3 to 4 weeks.  Shake container every 3 days.

3.  Drain cranberry mixture through sieve into bowl; reserve liquid.  Press
cranberries against sieve to extract as much liquid as possible.  Discard
cranberries.

4.  Strain liquid through sieve lined with double thickness dampened cheese
cloth; repeat as many times as necessary until liquid is clear.  Pour into a
1-quart bottle or decanter.  Cover tightly and store in cool,  dark place for
2 weeks before drinking.