Recipes
The most important point in creating a liqueur is: Do it with passion, respect for nature and with love!
The next one is: Use Quality Products!
All the rest is just about correct measuring, mixing and pacience.
The Orangeliqueur recipe is very classical. The result is a not too sweet, not too strong but fruity liqueur. Of course you can vary the quantities of the different ingredients if you like it for example more sweet or stronger. Or you prefer brown sugar instead of white one, or put some more cinnamon which makes it a little sharper or, or, or.
The other recipe is not that classical but the result is a liqueur which is the most versatile liqueur i know of.
This one you can mix with nearly all and every other drinks you can imagine.
Its fine with sparkling water, with champagne, with beer, with black tea,
with fruit juices of all kind, its strange with gin, vodka and "schinkenhäger".
I use it for cooking, meat and fishsauces become an exotic touch.
On vanilla-ice its a real seduction and all the dry cakes become eatable if you put some drops of this liqueur.
I love it.