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DIY recipes absinth, liqueurs, bitters, brandies and more...
A big collection industrial recipes from the begin 1900's to toady.About alcoholic drinks
The main component of all alcoholic beverages is the alcohol. The quality of the alcohol mainly determines the more or less good taste of the end product. The amount of alcohol contained in the drink is determined by the nature of the drink and by the price one is willing to pay for it. So alcohol with a very pure taste, without a sharp aftertaste, was always taken care of. The sugar used for the sweet liqueurs must not contain ultramarine, so must not be blued.The dyes used must be absolutely harmless. So you use self-made dyes extracted from plant parts, or order them with a clear statement of the purpose for which they are to be used; the last way is the safest. For brown one usually takes burnt sugar or caramel; the taste of this often helps. The taste of a liqueur is often rounded off by adding wine or fruit juice.
The amount of essence or fruit oil added to a drink must be carefully measured; too much often harms more than too little. Since the raw materials are often different, the indicated recipes cannot always be absolutely correct. The necessary deviations must be tested in small experiments. These deviations cannot be avoided or one would have to give up all products from certain factories. Moreover, it should not be forgotten that people's tastes are very sensitive and varied; here it is a very nice task for those who want to work here to change the recipes to their personal taste. In fact, all given recipes should only be regarded as a starting point for one's own personal work.
An important factor in making drinks is time; the flavor only develops on standing, also in the essences. So one should never make the mistake of mixing an essence today, making it into a liqueur tomorrow and tasting it immediately; the liqueur then definitely does not taste good. The essences must first of all have time to develop. If you can't or don't want to wait, it's much better to buy the essences from a factory, which often lets them stand for years before they are put on the market.
The barrels in which a drink is left to stand have a major influence on its taste. For example, the tannin from oak seems to have a very favorable influence on the taste development.
In general, drinks are clarified by adding some gelatin solution or pure skimmed milk. Filtration is generally still recommended.
In the preparation of all kinds of alcoholic beverages, the essences are first dissolved in the strong alcohol, then the water and the sugar solution are added, then allowed to stand for some time and filtered. After this, the drink is left to sit quietly until the taste is sufficiently fine.
Anise liqueur
| Anise oil | 4 | g | |
| Star anise oil | 4 | g | |
First dissolve the two oils in ¼ l alcohol, then add this solution to 11.5 l sugar syrup-alcohol mixture. |
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Swiss absinthe
| Angelica oil | 5 | g | |
| Anise oil | 10 | g | |
| Fennel oil | 10 | g | |
| Cardamom oil | 3 | g | |
| Coriander oil | 10 | g | |
| Marjoram oil | 10 | g | |
| Star anise oil | 12 | g | |
| Wormwood oil | 15 | g | |
| Alcohol | 10 | l | |
| or: | |||
| Angelica oil | 8 | g | |
| Anise oil | 15 | g | |
| Arak essence | 100 | g | |
| Fennel oil | 15 | g | |
| Marjoram oil | 15 | g | |
| Orange oil | 20 | g | |
| Wormwood oil | 20 | g | |
| Lemon oil | 10 | g | |
| Alcohol | 10 | l | |
Angostura bitter
| Angostura bark | 90 | g | |
| Roman camomiles | 24 | g | |
| Cardamom | 8 | g | |
| Ceylon cinnamon | 7 | g | |
| Orange peel | 24 | g | |
| Raisins | 300 | g | |
| Water | 5 | kg | |
| Alcohol | 5 | kg |
Angostura bitter à la Siegert
| Angelica root | 3 | g | |
| Gentian root | 15 | g | |
| Gallant root | 15 | g | |
| Ginger root | 3 | g | |
| Cardamom | 20 | g | |
| Cinnamon | 20 | g | |
| Cloves | 3 | g | |
| Bitter orange peel | 25 | g | |
| Red Sandalwood | 80 | g | |
| Tonca beans | 80 | g | |
| Zedoria herb | 15 | g |
Everything is finely chopped and poured over with 5 kg of 60% alcohol. The mixture is allowed to infuse for 15 days and the clear solution is filtered off.
Then 200 g of burnt sugar and 500 g of Malaga wine are added. The drink is then allowed to stand for some time and filtered again.
Angostura bitter (American)
| Angostura bark | 18 | ½ | g |
| Gentian | 7 | ½ | g |
| Gallant | 17 | ½ | g |
| Hazel root | 7 | ½ | g |
| Honey | 250 | g | |
| Cardamom | 18 | ½ | g |
| Catechu | 7 | ½ | g |
| Coriander | 7 | ½ | g |
| Caraway | 7 | ½ | g |
| Turmeric | 100 | g | |
| Dandelion root | 7 | ½ | g |
| Mace | 3 | ½ | g |
| Nutmeg | 7 | ½ | g |
| Cloves | 1 | g | |
| Allspice | 22 | g | |
| Orange peel | 30 | g | |
| Sandalwood (red) | 30 | g | |
| Pipe Flour | 7 | ½ | g |
| Liquorice | 7 | ½ | g |
| Wormwood | 7 | ½ | g |
| Cinnamon | 7 | ½ | g |
| Alcohol 65% | 7 | ,2 | l |
Angostura bitters is a herbal bitter (44.7%) first created in 1824 by J.G.B. Siegert as a remedy for tiredness and upset stomach. The name comes from the port city of Angostura in Venezuela (Ciudad Bolívar) where the herbal bitter was first produced. Angostura bitters are usually used in small quantities as an ingredient in cocktails such as: Manhattan, Old Fashioned, Pisco sour, Singapore Sling, Zombie and sometimes in the cocktails Bloody mary, Cuba libre, Mojito en Punch.
Cherry brandy
| Alcohol | 36 | l | |
| Bitter almond oil essence | 10 | g | |
| Cinnamon essence | 20 | g | |
| Clove essence | 10 | g | |
| Sugar syrup 65% | 3 | ½ | l |
| Water | 32 | ½ | l |
| Cherry juice | 48 | l |
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More essences, aromas, bourbon, whiskey, rum, cherry oil, cherry acid, wild cherry lemonade syrup, grape oil and more...
Imitation black walnut essence
| Black walnut oil | 230 | g | |
| Alcohol | 675 | g | |
| Glucose syrup 43° Bé | 450 | g | |
| Sugar color | 60 | g | |
| Mix with water to 3.8 l. | |||
Sassefras essence
| Sassefras oil | 1 | dl | |
| Anise oil (Russian) | 1 | dl | |
| Lemon oil | 1 | dl | |
| Methyl salicylate | 18 | dl | |
| Alcohol | 6 | dl | |
| Water | 11 | dl | |
| Coloring with Bismarck brown or: |
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| Methyl salicylate | 150 | dl | |
| Safrol | 240 | dl | |
| Orange oil | 30 | dl | |
| Clove oil | 0 | ,1 | dl |
| Nutmeg oil | 0 | ,1 | dl |
| Coumarin | 15 | dl | |
| Alcohol | 1800 | dl | |
| Water | 3500 | dl | |
Cherry oil (essential)
| Amyl acetate | 600 | dl |
| Amyl Butyrate | 400 | dl |
| Benzaldehyde | 600 | dl |
| Lemon oil | 50 | dl |
| Orange oil | 25 | dl |
| Clove oil | 50 | dl |
| Cassia oil | 25 | dl |
| Red food coloring as desired. | ||
Wild cherry oil
| Athyl acetate | 300 | dl |
| Ethyl benzoate | 150 | dl |
| Bitter almond oil | 150 | dl |
| Amyvalerianate | 60 | dl |
| Benzoic acid | 60 | dl |
| Glycerin | 240 | dl |
| Alcohol | 3000 |
Cherry acid
| Citric acid | 100 | dl |
| Tartaric acid | 100 | dl |
| Hot water | 300 | dl |
| After the acids have dissolved, 5 g of viscous phosphoric acid are added. | ||
Wild cherry lemonade syrup
| Wild cherry oil | 250 | dl |
| Distilled water | 2000 | dl |
| Alcohol | 2000 | dl |
| Red dye | 10 | dl |
| 10 g of this extract are mixed with 1 l of sugar syrup. | ||
Essence for Conord Grape
| Anthranilic acid methyl ester | 10 | dl |
| Alcohol | 100 | dl |
| Glycerin | 45 | dl |
| Liquid red dye | 5 | dl |
French Curaçau
| Orange apple oil | 300 | dl |
| Mace oil | 8 | dl |
| Cassia oil | 16 | dl |
| Clove oil | 8 | dl |
| Lemon oil | 32 | dl |
| Rose oil | 1 | dl |
| Vanillin | 2 | dl |
| Jamaica rum essence | 60 | dl |
Grape oil (artificial)
| Benzyl Butyrate | 10½ | l |
| Methyl anthranylate | 4½ | dl |
| Methyl Salicylate | ½ | dl |
| Amyvalerianate | ½ | dl |
| Valerian extract | 3 | dl |
| Port wine | 75 | dl |
| Alcohol | 150 | dl |
| Grape juice | 50 | dl |
| Glycerin | 25 | dl |
| The first 5 components are dissolved in the alcohol. The other substances are then added in the order indicated. | ||
Arak essence
| Jamaica rum essence | 800 | dl |
| Vanilla extract | 240 | dl |
| Raisin wine essence | 20 | dl |
| Champagne cognac essence | 40 | dl |
| Neroli oil | 1 | dl |
Arak aroma essence
| Birch oil | 16 | dl |
| Cognac oil | 16 | dl |
| Marasque oil | 25 | dl |
| Celery oil | 8 | dl |
| Rum essence | 250 | dl |
| Alcohol | 250 | dl |
Apple flavor essence
| Essential apple oil | 750 | dl |
| Jasmine oil | 3 | dl |
| Amyl velerianate | 20 | dl |
| Vanillin | 12 | dl |
| Civet tincture | 5 | dl |
| Peach aldehyde solution | 1 | dl |
| Alcohol | 2000 | dl |
| Apple cider | 2000 | dl |
| Water | 1000 | dl |
Imitation apple aroma
| Amyvalerianate | 180 | dl |
| Ethyl acetate | 90 | dl |
| Nitric ether solution | 90 | dl |
| Amyl Butyrate | 30 | dl |
| Aldehyde | 15 | dl |
| Peach Blossom Essence | 15 | dl |
| Alcohol | 500 | dl |
Kermes oil (heart strengthening)
| Ceylon cinnamon oil | 100 | dl |
| Cassia oil | 200 | dl |
| Clove oil | 200 | dl |
| Foelie-oloe (distilled) | 450 | dl |
| rose oil (real) | 1 | dl |
| Alcohol | 50 | dl |
Chartreuse essence
| Peppermint oil | 3 | dl |
| Lemon oil | 4 | dl |
| Cassia oil | 2 | dl |
| Clove oil | 2 | dl |
| Mace oil | 3 | dl |
| Russian anise oil | 2 | dl |
| Angelica oil | 80 | dl |
| Bitter almond oil | 1 | dl |
| Wormwood oil | 40 | dl |
| Neroli oil | 2 | dl |
| Cognac Oil | 30 | dl |
| Alcohol | 600 | dl |
Peach Blossom Essence
| Peach blossom oil | 45 | dl |
| Peach aldehyde | 4 | dl |
| Alcohol | 3000 | dl |
| Water | 800 | dl |
Creme de Menthe essence
| Peppermint oil (very pure) | 60 | dl |
| Menthol | 4 | dl |
| Alcohol | 1000 | dl |
| Green dye | ||
Tutti Frutti essence
| Benedictino essence | 16 | dl |
| Maraskin essence | 16 | dl |
| Curaçau essence | 16 | dl |
| Violet essence | 16 | dl |
| Essential strawberry oil | 32 | dl |
| Vanilla tincture (15%) | 32 | dl |
Sliwowitz essence
| Bitter almond oil | 2 | dl |
| Artificial Neroli Oil | 1 | dl |
| Green cognac oil | 2 | dl |
| Vanillin | 5 | dl |
| Raspberry essence | 300 | dl |
| Plum essence | 300 | dl |
| Jamaica rum essence | dl | |
| Raisin wine essence | dl | |
| Plum spirit | 100 | dl |
| Alcohol | 100 | dl |
Pistachio essence
| Lemon oil | 40 | dl |
| Bitter almond oil | 80 | dl |
| Raspberry aroma essence | 120 | dl |
| Benzyl acetate | 1 | dl |
| Glycerin | 120 | dl |
| Peach flavor | 30 | dl |
| Alcohol | 1200 | dl |
| Green dye | 5 | dl |
Raisin wine essence
| Vanilla extract | 2000 | dl |
| Raspberry aroma essence | 60 | dl |
| Oenanthether | 8 | dl |
| Pure geraniol | 64 | dl |
| Ethyl acetate | 64 | dl |
| Alcohol | 1200 | dl |
| Methyl anthranylate | 1 | dl |
| Water | 500 | dl |
Cognac essence
| Bitter almond oil | 1 | dl |
| Cognac oil | 50 | dl |
| Violet essence | 25 | dl |
| Dear Lady bedstraw essence- | 50 | dl |
| Oenanthether | 15 | dl |
| Ethyl acetate | 120 | dl |
Nordhäuser Korn essence
| Carvol | 300 | dl |
| Caraway oil (Dutch) | 60 | dl |
| Coriander oil | 1½ | dl |
| Ethyl acetate | 8 | dl |
| Alcohol | 1800 | dl |
| Glycerin | 500 | dl |
Kartoffel Schnapps essence
| Rye whiskey essence | 1 | dl |
| Nordhäuser Korn essence | 1 | dl |
Jamaica rum essence
| Cassia oil | 0 | ,05 | dl |
| Birch tar oil | 1 | ,2 | dl |
| Ylang-Ylang oil | 6 | dl | |
| Orange blossom oil | 1 | dl | |
| Ceylon cinnamon oil | 0 | ,75 | dl |
| Pure rum ether | 1500 | dl | |
| Ethyl acetate | 75 | dl | |
| Ethyl butyrate | 32 | dl | |
| Saffron tincture | 120 | dl | |
| Vanilla extract | 90 | dl | |
| Balsam of Peru | 4 | dl | |
| Styrax tincture | 4 | dl | |
| Coumarin | 10 | dl |
Rum-Essence (New England)
| Ceylon cinnamon oil | 4 | dl |
| Clove oil | dl | |
| Roman Chamomile Oil | 8 | dl |
| Ethyl formate | 2000 | dl |
| Ethyl butirate | 90 | dl |
| Vanilla extract | 8 | dl |
| Ethyl acetate | 90 | dl |
| Alcohol | 240 | dl |
Scottish oil
| Corn fusel oil | 180 | dl |
| Bitter almond oil | 8 | dl |
| Coriander oil | 8 | dl |
| Spanish cedar oil | 30 | dl |
| Guajacol | 4 | dl |
| Butyric acid ethyl ester | 120 | dl |
| Alcohol | 120 | dl |
Bourbon whiskey essence
| Fusel oil | 3500 | dl |
| Bitter almond oil | 45 | dl |
| Artificial rose oil | 1½ | dl |
| Vanilla extract | 900 | dl |
| Pineapple flavor | 1200 | dl |
| Jamaica rum essence | 1200 | dl |
| Ethyl acetate | 360 | dl |
Whiskey essence 'Rock and Rye'
| Corn fusel oil | 210 | dl |
| Green cognac oil | 8 | dl |
| Balsam of Peru | 8 | dl |
| Jamaica rum essence | 8 | dl |
| Vanillin | 4 | dl |
| Ethyl acetate | 8 | dl |
| Coumarin | 10 | dl |
| Raisin wine essence | 360 | dl |
| Peach flavor | 8 | dl |
| Alcohol | 1000 | dl |
| Glycerin | 500 | dl |
Whiskey essence 'Rye'
| Potato fusel oil | 1000 | dl |
| Rye fusel oil | 9000 | dl |
| Pure rum ether | 10000 | dl |
| Coriander oil | 150 | dl |
| Bitter almond oil | 70 | dl |
| Catechum tincture | 500 | dl |
| Vanillin | 4 | dl |
| Heliotropin | 8 | dl |
| Peru balsam tincture | 2 | dl |
| Alcohol | 25000 | dl |
Whiskey Essence 'Scotch'
| Guajacol (pure) | 8 | dl |
| Spanish cedar oil | 30 | dl |
| Butyric acid ethyl ester | 120 | dl |
| Whiskey essence 'Rye' | 6000 | dl |
Bourbon aroma
| Rectified fusel oil | 240 | dl |
| Pineapple essence | ½ | dl |
| Peach blossom essence | ½ | dl |
| Citric acid solution 50% | 240 | dl |
| Saturated | ||
| saccharin solution | ¼ | dl |
| Jamaica rum oil | 13 | dl |
| Alcohol | 133 | dl |
| Tannic acid solution | 1 | dl |
Essence for trester brandy
| Cognac oil | 12 | dl |
| Corn fusel oil | 15 | dl |
| Methyl salicylate | 9 | dl |
| Ethyl salicylate | 9 | dl |
| Alcohol | 700 | dl |
| Water | 200 | dl |
Plum oil (essential)
| Essential pineapple oil | 4 | dl |
| Jamaica rum oil | 4 | dl |
| Sliwowitz essence | 4 | dl |
| Peach blossom essence | 4 | dl |
| Alcohol | 6 | dl |
Genever oil (Dutch)
| Lemon oil | 2 | dl |
| Anise oil | 2 | dl |
| Angelica oil | 12 | dl |
| fusel oil | 8 | dl |
| Juniper oil | 600 | dl |
| Rosemary blossom oil | 12 | dl |
| Coriander oil | 8 | dl |
| Alcohol | 300 | dl |
Juniper oil 'Old Tom'
| Coriander oil | 100 | g | |
| Angelica oil | 6 | g | |
| Russian anise oil | 30 | g | |
| Dutch chore oil | 8 | g | |
| Juniper oil | 220 | g | |
| Alcohol | 700 | g |
Genever essence 'Gordon'
| Juniper oil | 500 | dl |
| Angelica oil | 20 | dl |
| Angelica seed oil | 20 | dl |
| Coriander oil | 40 | dl |
| Lemon oil | 60 | dl |
| Sweet orange oil | 20 | dl |
| Neroli oil | 5 | dl |
| Geranium (pink) | 5 | dl |
| Alcohol | 2000 | dl |
don't look too deep into the glass, young man
Anisette oil
| Russian anise oil | 465 | dl |
| Sweet fennel oil | 20 | dl |
| Coriander oil | 10 | dl |
| Star anise oil | 465 | dl |
| Angelica root oil | 30 | dl |
| Bitter almond oil | 8 | dl |
| Artificial rose oil | 2 | dl |
Anisette aroma
| Star anise oil | 100 | dl |
| Anise oil | 50 | dl |
| Carvol oil | 7 | dl |
| Lemon oil | 5 | dl |
| Rose oil | ½ | dl |
| Neroli oil | 2 | dl |
| cardamom oil | 2 | dl |
Absinthe oil (French)
| Wormwood oil | 300 | dl |
| Star anise oil | 500 | dl |
| Russian anise oil | 350 | dl |
| Fennel oil | 180 | dl |
| Neroli oil (artificial) | 1 | dl |
| Alcohol | 90 | dl |
| Siam benzoin tincture | 90 | dl |
Pineapple oil (artificial)
| Amyl Butyrate | 30 | dl |
| Ethyl butyrate | 120 | dl |
| Sebacic acid ethyl ester | 30 | dl |
| Ethyl acetate | 8 | dl |
| Amyl acetate | 8 | dl |
| Pineapple juice | 8 | dl |
| Glycerin | 120 | dl |
| Alcohol | 1500 | dl |
Pear oil (essential)
| Benzyl propionate | 1 | dl |
| Amyl acetate (pure) | 11 | dl |
| Ethyl butyrate | 4 | dl |
Raspberry oil (artificial)
| Ethyl acetate | 5 | dl |
| Ethyl formate | 1 | dl |
| Methyl salicylate | 1 | dl |
| Saltpeter ether | 1 | dl |
| Oenanthether | 1 | dl |
| Sebacic acid ethyl ester | 1 | dl |
| Ethyl butyrate | 1 | dl |
| Ethyl benzoate | 1 | dl |
| Butyric acid amyl ester | 1 | dl |
| Succinic acid | 1 | dl |
| Saturated tartaric acid- | ||
| solution in alcohol | 5 | dl |
| Glycerin | 4 | dl |
| Florentine lychee tincture | 100 | dl |
| Vanilla extract | 1 | dl |
Peach blossom oil
| Neroli oil | 16 | dl |
| Real brandy oil | 14 | dl |
| Oenanthether | 14 | dl |
| Pericaldehyde 100% | 4 | dl |
| Essential apple oil | 16 | dl |
| Ethyl acetate | 96 | dl |
| Ethyl valerianate | 16 | dl |
| Alcohol | 240 | dl |
Peach oil (artificial)
| Ethyl formate | 5 | dl |
| Ethyl butyrate | 5 | dl |
| Ethyl acetate | 5 | dl |
| Ethyl sebaciate | 1 | dl |
| Ethyl valerianate | 5 | dl |
| Bitter almond oil | 5 | dl |
| Aldehyde | 2 | dl |
| Glycerin | 5 | dl |
| Amyl alcohol | 2 | dl |
| Alcohol | 65 | dl |
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Apricot oil
| Artificial neroli oil | 12 | dl |
| White cognac oil | 14 | dl |
| Oenanthether | 14 | dl |
| Peachaldehyde 100% | 4 | dl |
| Vanillin | 64 | dl |
| Essential apple oil | 16 | dl |
| Ethyl acetate | 96 | dl |
| Ethyl valerianate | 16 | dl |
| Alcohol | 240 | dl |
Benedictine oil
| Sweet orange oil | 72 | dl |
| Angelica root oil | 6 | dl |
| Calmus oil | 3 | dl |
| Cinnamon oil (Ceylon) | 3 | dl |
| Mace oil (distilled) | 3 | dl |
| Celery oil | 3 | dl |
| Alcohol | 12 | dl |
Neroli oil (artificial)
| Amber tincture | 2 | dl |
| Rose geranium oil | 5 | dl |
| Tolu balsam decoction | 8 | dl |
| Alcohol | 50 | dl |
| Fenyl-ethylacetaat | 20 | dl |
| Phenyl ethyl acetate | 40 | dl |
| Rose leaf extract | 75 | dl |
| Neroli oil, Gen. Biggrade | 100 | dl |
| Geranyl acetate | 100 | dl |
| Methyl anthranilate | 100 | dl |
| Orange blossom extract | 100 | dl |
| Linalol | 100 | dl |
| Algiers Petit Grain Oil | 150 | dl |
| Linalyl acetate | 150 | dl |
Acid solution for drinks
| Citric acid | 1 | dl | |
| Hot water | 1 | ¼ | dl |
| or: | |||
| Tartaric acid | 1 | dl | |
| Hot water | 1 | ¼ | dl |
Both solutions are filtered through filter paper using a glass funnel. The solutions must be stored in glass bottles, must not come into contact with metal.
Sugar syrup
| Sugar (without bluing) | 13 | ,5 | dl |
| Boiling water | 8 | dl |
The sugar is gradually sprinkled into the hot water. When everything is dissolved, filter through a linen cloth.
Old sugar factory building
Grass tincture
| Fresh fine grass | 1 | dl | |
| Alcohol | 8 | dl |
The finely chopped grass is left to infuse with the alcohol for a few days in a glass bottle. The solution is then poured off and filtered.
Litmus tincture
| Litmus in powder | 2 | ½ | dl |
| Boiling water | 16 | dl | |
| Alcohol | 3 | dl |
The litmus is extracted with the boiling water for one hour, stirred well from time to time and then filtered. The filtrate is then mixed with the alcohol.
Brown-red dye
To this end, orseille is extracted with a mixture of 1 dl of alcohol and 2 dl of water for 12 hours, stirred from time to time and filtered. In addition, caramel coloring is dissolved in water and so much of both solutions are mixed until the desired color shade is obtained.Chlorophyll
Green plant parts such as grass, spinach and nettles are first poured over with warm water. The mixture is left to stand until the leaf green has become completely soft. The plant parts are then crushed and boiled with a ½ pc caustic soda solution for a short time. The clear solution is decanted off and the chlorophyll is precipitated with dilute hydrochloric acid. The precipitate is washed well with clean water, filtered off and dried. Before use, dissolve as much of this as necessary in a mixture of water and alcohol.
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We decline all responsibility with regard to errors in the information, in the translation, possible harmfulness of mentioned substances and possible harmful consequences of working with these substances or of following the translated recipes on this website. For more information you read the disclaimer.
copyright © 2023 -
mixandstir.com - all rights reserved
Test
We decline all responsibility with regard to errors in the information, in the translation, possible harmfulness of mentioned substances and possible harmful consequences of working with these substances or of following the translated recipes on this website. For more information you read the disclaimer.
copyright © 2023 -
mixandstir.com - all rights reserved