Indian News Queensland | KITCHEN & CUISINE
Locked down? Brew-up flavoured liqueurs and say cheers!
W
ith plenty of free time during the lockdown, you can make these liqueurs all by yourself. Gunjan Mehra has a couple of homemade recipes Be it pan- (betel leaf ) or coffee-, mint- or coconut-flavored, the very fact that these savories can do wonders to your taste buds makes them such essential additions to your personal bar. And how lovely it is when you can brew up these delectable appetizers in your own kitchen. When did you last meet a lady who made her own breads and alcohols?
Meet Moushumi Rana. Born a Bengali, Moushumi spent most of her time in Pune and is married to a man who is half a jaat and half a Goan. One glance at her abode and you can tell that this multifaceted woman has adopted the best of all cultures and has imbibed them in her own sweet home. Moushumi had once been an awardwinning shooter, and today, as she pours her specialty into one shot after another, she garners just as much applause as when she was shooting. When you ask her for the secret to her culinary skills, she seems to have no qualms about sharing her mouth-watering recipes with you. This is what we have learned about flavored liqueurs from this versatile lady. Coffee liqueur Ingredients • 4 cups sugar • 4 cups water • ¾ cup instant coffee • 2 tbsp vanilla essence • 4 cups vodka
Brewer Moushumi Rana with her kids
Recipe
1. Place a sauce pan over medium heat. Pour water into it and when hot, mix sugar. Bring the mix to a boil and reduce heat. Allow it to simmer for about 10 minutes on low heat. 2. Remove the sauce pan from heat and stir in instant coffee of your choice. Allow the mixture to cool. 3. When it has attained room temperature, stir in vanilla essence followed by vodka (remember not to use any flavored vodka). 4. Pour the liquid into containers/ bottles and close them tightly. Store them in a dark place and allow to mature for about two weeks before drinking them. To lend your liqueur your favourite flavour, like pan, mint, or any other of your favorites, substitute instant coffee with the desired flavored extract. Baileys rum cream / Irish iream Ingredients • 4 cups heavy cream • 1 can condensed milk • 2 ½ cups mix of Irish whisky, brandy, dark rum, Bourbon • 4 tbsp chocolate syrup
• • •
4 tsp instant coffee pwdr2 tsp vanilla extract 1 tsp almond extract 2 eggs (optional)
Method 1. Blend all the ingredients well in a large bowl on low fire. 2. Let the mixture chill overnight to allow the flavors to mix. Allow it to mature for about a week. Remember to store it in a dark place in a glass bottle.
3. Just before serving, put 1 tsp chocolate syrup in a tall glass and gently pour Irish cream. Put ice cubes and serve. 4. You could also try blending this concoction with just a hint of chilled milk to get what is popularly called ‘white cow’. Stir it well before offering it to your guests. Now during the lockdown period, you don’t need a reason to propose a toast, do you? If you do, here’s to family times and pollution-free air. Cheers!
Beer mug: The traditional beer containers.
Brandy snifter: The shape of this glass concentrates the alcohol odours to the top of the glass as your hands warm the brandy.
Champagne flute: This tulip-shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse.
Cocktail glass: This glass has a trianglular design with a long stem and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. Also known as martini glass.
Coffee mug: This is a traditional mug used for serving hot coffee.
Highball glass: A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots and mixer combined liquor drinks like gin and tonic.
www.indiannewsqld.com.au
Follow us on Facebook at facebook.com/IndianNewsQueensland
MAY 2020
27
