SC - Galingale Liqeur, etc.

[LHG, JRG]

Hallo. Please respect the copyright for the recipes (mine). I would
appreciate copies if they are published anywhere in hard-form. Pls. include
the contact information (liontamr at ptd.net) in case of questions.

Aoife (L. Herr-Gelatt)

***Aoife's Original Galingale Liqeur**** 

1 tsp. very fresh dried galingale chips or more to taste (lots will make it
fire-water, little will make a nice mild spiced beverage)
1/2 tsp. fresh grated ginger
1 clove
6 dark raisins
1/2 inch piece of stick cinnamon
1 1/2 cups neutral spirits (I prefer Rum)
Combine these ingredients in an airtight vessel and let mull, shaking
occaisionally, for 2 weeks. Strain and filter. Add 1 1/2 cups simple syrup
and 2 tsp. glycerine if desired. Allow to mellow 1 month (this will be
variable. The taste changes over time. The fresher the galingale, the
harsher the taste is before maturation and the nicer the final product!).

***Aoife's Raisin and Wine Liqeur***

1/2 cup Dark Sweet Moist Raisins
Juice of 1 lemon
1 inch stick cinnamon
1 cup Liebfraumilch
1 cup neutral spirits (rum)
1 clove
a pinch of ground ginger
Combine and let mull 2 weeks in an airtight vessel, shaking occaisionally.
Strain and filter.Add 1 1/2 cups simple syrup or extra mild honey. Let
mature 2 weeks.

***Aoife's Sage-Lemon Liqeur***

A small bunch of fresh morning-picked garden sage (10-12 large leaves),
rinsed lightly,or the equivalent sized bunch of smaller leaves
1 1/2 cups neutral spirits (Vodka)
Juice and zest of 1 lemon (no white or seeds)
1 clove

Combine ingredients in an airtight vessel and allow to mull until there is 
no fresh green in the sage leaves (about 1 1/2-2 weeks). Strain and filter.
Add 1 1/2-2 cups simple syrup (to taste). This is ready to drink in 2
months maturation time. *If desired, add 1 tsp glycerine or add 6 white
raisins to the sage mixture in the mull, for a nicer viscosity. Raisins
will alter the tast.


Enjoy!

Aoife
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