Tag: homemade Cointreau

Homemade Triple Sec (Orange Liqueur)

On By Julie Laing | Twice As TastyIn Column, dry storedLeave a comment

Triple sec is easy to make but needs about 3 weeks to infuse the citrus flavors into the alcohol, so get a batch started today. Learn more at TwiceasTasty.com.
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 to make Homemade Triple Sec (Orange Liqueur)

Alcohol Infusions

On By Julie Laing | Twice As TastyIn Dry storage, TopicLeave a comment

Start with vanilla extract, and then expand your repertoire to drinkable liqueurs. Get alcohol infusion recipes at TwiceasTasty.com.
It seems that almost every baking recipe, and many other sweet treats, call for vanilla extract. Although the price of full beans and their extract may tempt you to substitute imitation vanilla, the cooks in my family were firm believers of using the real deal long before Jamie Oliver told the world that the fake version comes from the beaver anal gland. He didn’t have that quite right, but other sources of synthetic vanillin include coal tar, paper waste, and cow poop, which don’t sound any more appealing. Since companies are only required to use the label “artificial vanilla” or “imitation vanilla,” you’ll never really know what you’re eating.

When a 2017 cyclone wiped out a large chunk of Madagascar’s vanilla crop, prices for beans skyrocketed. So in splurging for the real stuff, you can get the most bang for your buck by making your own extract from vanilla beans: Scrape out the seeds needed for your recipe, and then use the pods for your extract, like you would for vanilla-infused sugar. Once you realize how easy it is to infuse this vanilla flavor, you’ll be on your way to making alcoholic infusions you intend to drink—liqueurs like triple sec.
Learn to make Homemade Vanilla Extract and Homemade Orange Liqueur