A Gallon of Margaritas

Courtesy of Jeffrey Morgenthaler.

6 cups gold tequila (you’ll need two fifths for this)
2.5 cups triple sec (just a fifth, please)
2.5 cups fresh lime juice
2.5 cups fresh lemon juice
2 cups simple syrup

Mix ingredients together in gallon container. Don’t forget to refrigerate! When ready to serve, pour mixture into a 16-ounce glass filled with ice. Salted rim is optional.

Makes 21 margaritas.

Homemade Bailey's Irish Cream

Really good!

12 oz. can evaporated milk
1 cup Irish whiskey
2/3 cup granulated sugar
1 T Hershey's Chocolate Syrup
1 tsp vanilla extract
1/2 tsp instant coffee granules

Combine all ingredients and mix well until sugar is dissolved. Store in the refrigerator in a sealed container. Shake before serving. Keeps for 2-3 weeks.

Amaretto

750 mL vodka
750 mL brandy
750 mL water
3 c. sugar
1 tbsp. almond extract

Bring water to boil in a medium saucepan. Add sugar and stir until dissolved. Remove from heat and allow to cool to room temperature. Combine vodka, brandy, sugar water and almond extract in a gallon container. Store in a cool, dark place at least two weeks before serving.

Peppermint Schnapps

2.25 liters water
3 cups sugar
750 mL grain alcohol
2 oz peppermint extract

In a large saucepan, heat water to a boil. Stir in sugar. Mix until dissolved. Remove from heat and allow to cool to room temperature. Stir in grain alcohol and peppermint extract. Bottle in individual hip flasks and store in freezer.

Homemade Coffee Liqueur

6 cups sugar
1/2 cup instant coffee granules
2 1/2 quarts boiling water
1 quart pure grain alcohol
1/4 cup vanilla extract

In a large bowl, combine sugar and coffee. Add boiling water, stirring to dissolve. Cool completely. Stir in alcohol and vanilla. Pour mixture into bottles and close tightly. Let stand in a dark place at least 2 weeks before serving.

*Use bottles with corks on top that close tightly.