On the server in the dining room is a silver tray . . . and on that silver tray is our collection of Waterford decanters.
For whenever we have company for dinner, we like to offer an after dinner drink of sherry, port, or cordials and liqueurs.
The sherry is in the left decanter, apricot brandy is in the middle and orange liqueur is on the right. The ship's decanter is filled with a fine old port.
The port and the sherry are bought. We prefer Harvey's Bristol Cream and Husband Jim usually selects the port -- preferring Wars or Cockburn.
The apricot brandy and orange liqueur is made in our cellar. By mid May, the jars of brandy and liqueur are empty. We start them early for they both need to age for six months.
We have two jars that we keep in the cellar -- one holds the apricot brandy and the other is for the orange liqueur.
This decanter is for our apricot brandy -- filled as needed. And . .
A wee tot of either is a great end to any dinner party!
There is an added bonus in making the apricot brandy for you have a whole jar of boozy apricots.
We find that the apricots. . .
dipped in chocolate make a great Christmas gift!
I like the look of the decanters on the silver tray in the dining room. For they're both pretty and functional.
I've posted about the apricot brandy before and gave the recipe HERE. It's easy and makes a great liqueur. And you also have some great boozy apricots to use!
The orange liqueur is a favorite as well and it is almost as easy to make as the apricot brandy.
6 or 8 oranges
1 washed lemon, peel thinly sliced
Extra tangerine or orange peel, optional
2 cups sugar
2 cups water
2 sticks whole cinnamon
1 t. coriander seed
1 quart vodka (I use a bar brand -- Bartons)
In a wide-mouth gallon jar, put the rinds and juice of the oranges and the thing sliced peel of 1 washed lemon. You can add extra tangerine or orange peel for extra flavor if you desire.
Add the cinnamon and coriander and the vodka to the jar.
In a saucepan, boil together 2 cups sugar and 2 cups water until syrupy and reduced about half. (This may take about 45 minutes). Cool the syrup and add it to the jar. Screw the lid of the jar on tightly, put jar in a large paper bag to keep the light out and keep in a warm place.
Shake the jar each morning for five or six weeks. At the end of that time filter the liquid through cheesecloth until clear. Bottle the liqueur and let stand in dark cool place for at least ix months before using. This should make about 3 pints of liqueur.
It's Tuesday and I'm joining Marty at A Stroll Thru Life for Tabletop Tuesday. I've not been there for a while and it's nice to be back to share my dining room server.