3 Liqueurs for Christmas: tools and ingredients
Everything you need to make limoncello, orange liqueur and chocolate liqueur with me. Most of it you use for all three. If you need to order anything, my Amazon shop has the full liqueur lab in one place: Homemade Liqueur Lab.
Equipment
- 3 Jars for canning 67 oz - 2L one per liqueur: to infuse the zests and the vanilla in the alcohol
- 3 Glass Bottle 1 gallon - 3L wide neck for the second stage, once the syrup goes in
- Vegetable Peeler for the lemon and orange zests
- Canning Funnel to pour from jar to bottle while the zests are still in
- Auto-stop funnel for bottling optional but very practical, it stops when the bottle is full
- Fine Mesh Strainer to filter the liqueur before bottling
- Ladle with spout to pour the syrup into the funnel
- Large saucepan, 3 quart for the chocolate syrup, which rises a lot when it boils
- Vintage Glass Bottles for your own collection
- Glass Bottles with Lids for the gifts
- Shot Glass Set to serve it in small sips
- Good Grips Bottle Brush to clean the bottles after each use
Ingredients
For all three
- 10 cups 2.5 L 95% alcohol or vodka (4 cups limoncello, 4 cups orange, 2 cups chocolate)
- 6 lb Caster sugar 2 lb limoncello, 2 lb orange, 2 lb chocolate
- 13 cup Fresh water 6 cups limoncello, 4 cups orange, 3 cups chocolate
Limoncello
- 11 non-treated unwaxed lemons
Orange liqueur (Curaçao)
- 10 to 12 oranges bitter or Seville, peels only
- 1 teaspoon cinnamon
- 7 cloves
Chocolate liqueur
- 2 vanilla pods (pods, not extract)
- 1 ½ cups cocoa powder unsweeten
Notes
- On the first day Step 1 we only need the alcohol, the lemons, the oranges, the spices and the vanilla. The sugar and water come in at Step 2.
- In Italy we use 95% alcohol. If you cannot find it, use vodka; the limoncello will be less creamy in the freezer.
