The Art of Darkness

DIY Bar Supplies (Part 2)

September 20th, 2012 by Cobwebs

Bottles with LabelsContinuing from yesterday, here are the rest of the recipes from my Bar Supply Extravaganza.

Praline Liqueur – Makes about 4 cups

4 C pecan pieces, lightly toasted
4 C high-proof grain alcohol such as Everclear (or the highest-proof vodka you can get)
2 vanilla beans, split lengthwise
2 C firmly packed dark brown sugar
1 C white sugar
2 1/2 C water

Place the pecan pieces and vanilla beans in a jar, cover with alcohol, and seal. Let sit in a cool, dark place for two weeks, shaking daily. Line a strainer with two layers of cheesecloth (or a clean kitchen towel) and place over a bowl. Pour in the mixture, giving the cloth a squeeze to extract as much liquid as possible. Reserve the vanilla beans. (You can discard the boozy nuts or use them as an ice-cream topping if you wish.) Line a strainer with a coffee filter and place over another bowl. Pour the mixture through it a little at a time; it will drip slowly and you’ll need to change the coffee filter fairly often.

Place sugars and water in a saucepan over medium-high heat and stir until sugars dissolve. Bring to a boil, reduce heat, and simmer 5 minutes, stirring occasionally. Add reserved vanilla and simmer another 2 minutes. Remove from heat and let cool.

Remove vanilla and discard, then stir in the filtered mixture. Pour into bottles and store at room temperature. This will keep pretty much indefinitely, but for best flavor it should be used within a year. It’s great in coffee or poured over baked apples.

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