The difference in a flavored liquor and a liqueur is that sugar is added to make a liqueur. So you have two finished products here. If you choose you can use the citrus infused liquor as is, or make a liqueur by adding simple syrup. You can make a jar of each if desired. Most liqueurs range from 15-55% Alcohol by volume.
To make Citrus Liqueur:
What you Need:
Infused Citrus flavored Liquor (see link to make your own)
Fine mesh sieve
Cheese Cloth, Coffee Filter or Muslin
Wooden Spoon
Jar Funnel (optional but handy)
Ingredients:
1 C. Water
1 C. White Sugar (Coconut Palm sugar or Brown sugars will alter the color of the finished product)
a few each (or just one variety) of Reserved citrus from infusion
Directions:
Bring the water to a boil. Add the sugar and remove from the heat. Add some of the reserved infused citrus and stir. Cover and allow to steep. Strain the simple syrup using a fine mesh sieve lined with cheesecloth, coffee filter or muslin. Pour into clean sterilized bottle, or add to your Citrus Infused Liquor (see note below), in clean sterilized jars, stir to incorporate. Allow the liqueur to age in a cool dark cupboard or pantry. Bottle for gift giving if desired.
Note: Add as much or as little of the simple syrup as desired to taste. So add some, stir with a wooden spoon, then taste. Add more as needed to taste. If any of the simple syrup is left over, just bottle it and use in baking or use for other cocktails.
Note: The liqueur may look a little cloudy after the simple syrup is added. That's to be expected and the color of the liqueur may be a little subdued compared to the liquor infusion. If you want brighter color, you can add a few drops of food coloring if desired. If you used anything but a white sugar, your finished product will look muddy.
Tip: By steeping the citrus in the simple syrup you will enhance the flavor of your liqueur, but it is optional if you prefer to just make the simple syrup with just the water and sugar and mix into the citrus liquor. (Reserve the citrus fruit to add to adult punch, or Sangria. Or run the citrus through the blender, freeze the pulp and use in baking or smoothies, or slushy or skewer and use to garnish cocktails.)
Tip: If you want a thinner finished product, adjust the ratio of water and sugar. Thicker, add more sugar, thinner, add more water. Typical ratio is 1 to 1. The ratio for a rich simple syrup can be as much as a 3:1 ratio (sugar to water)
To make your own Citrus Flavored Liquor, refer to the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/lelimocellocitrus-liquorliqueur
To make your own Cold Brew Coffee Liqueur, refer to the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/cold-brew-coffee-liqueur
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