vintage St. Benoit liqueur label

CPCC member Linsey recently posted to her Facebook wall a fascinating photo of a giant vat of violette liqueur that she made herself…which reminded me that we never posted her related presentation here.

Last April, Linsey walked us through how to make liqueurs the speedy, scientific way: via pressurized nitrogen dioxide in a whipped-cream canister. In a matter of minutes, she produced some of the best tasting orange liqueur I’ve ever tasted, simply by combining vodka, orange peel and a few other delicious herbal and citrus ingredients in her canister, compounding the flavors and forcing them to marry. Voila! DIY Cointreau.

We enjoyed Linsey’s DIY orange liqueur in a Sidecar, using a variation on the following recipes she dug up:

French School
1 part parts cognac
1 part orange liqueur
1 part lemon juice

English School
2 parts cognac
1 part orange liqueur
1 part lemon juice

David Embury’s 1948 recipe (via The Fine Art of Mixing Drinks)
8 parts brandy or cognac
2 parts orange liqueur
1 part lemon juice

For all recipes, ingredients are combined in a mixing glass with ice, stirred until chilled, and served up in a cocktail glass or coupe.