Who spotted that two Twice as Tasty columns went live on the Flathead Beacon website last week? I think the staff members were too excited about Homemade Triple Sec to keep the recipe to themselves any longer. If you spotted the article and have already started a batch of the orange liqueur, you’re on your way to using it in the cocktail recipe I’ll share next week.

If you didn’t jump on the recipe, now’s the time. Triple sec is easy to make but needs about 3 weeks to infuse the citrus flavors into the alcohol. Once you have a bottle in your liquor cabinet, it keeps well for many months. I start to infuse a fresh batch well before I run out of the liqueur so that I always have some at hand and don’t have to resort to a cheap corn syrup–based commercial bottle or splurge for an expensive one.

Learn more about making liqueurs and get the complete recipe for Homemade Triple Sec in my column.

Make it, share it.
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Twice as Tasty

I mainly use homemade orange liqueur in margaritas and mimosas, to spike and sweeten drinking shrubs, and to flavor other cocktails, but it has many uses. Top ice cream with fresh berries and drizzle of triple sec. Mix a little into breakfast sweets and other baked goods.

Here are just a few other recipes on the blog that are good candidates for a little orange liqueur. You can find more in the recipe index.

• Strawberry Shortcake with Lilac Cream
• Huckleberry and Cheese Crepes
• Cranberry-Orange Quick Bread
• Huckleberry–Rhubarb Galette
• Sourdough Cinnamon Rolls with Buttermilk Glaze
• Orange-Infused Cranberry Sauce

You can also learn more about making another easy homemade infusion, vanilla extract, in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.