Kick Ass Recipes . . . the saga continues

Ok, so, the holidays are approaching which means, above all else, s-t-r-e-s-s.  Hows about we kick back and relax the old fashioned way . . . LIQUOR!!!

When Life Gives You 15 Lemons Make Limoncello

(this doesn't really apply to this holiday season as it takes nearly 3 months to complete)

• 15 lemons
• 2 750ml bottles vodka
• 5 cups water
• 4 1/2 cups sugar

Wash your lemons (in hot water).  Using a vegetable peeler (or an adequate substitute) remove the peel.  Then, remove the pith from the peel (pith - icky white stuff that sticks to the peel).  Place the pithless peels into a 4 quart jar (mason, bell, the kind you can seal).  Add 1 bottle of vodka and stir.  Cover it and place it in a dark cabinet or closet at room temperature.  It's a good idea to write the date on the jar because . . . .

40 days later - in a sauce pan on high heat, stir your sugar and water together.  Once it comes to a boil, set your timer for five minutes.  Remove from heat and let the mix cool in the pan (should take 10-15 minutes).  Now, add that syrup along with the second bottle of vodka to your jar of lemon vodka.  Stir it well!  Replace the cover and write the new date on the bottle.  Return it from whence it came and wait.

ANOTHER 40 days later - remove your limoncello from your hiding spot.  Strain your lovely lemony liquor and toss that lemon peel!  Pour it into some nice, corkable and presentable bottles.  Store them in your pantry, but keep one bottle in the freezer until you're ready to get happy!!

Apple Cinnamon Cream Liqueur

• 14 oz sweetened condensed milk
• 1 cup apple schnapps
• 4 eggs
• 1 cup unwhipped whipping cream
• 1/2 tsp ground cinnamon

Mix it all up very well.  Place this wonderful smelling treat in an airtight container and toss it in the fridge.  Serve it chilled.  If you keep it in an airtight container and refrigerate, it will keep for about a month.

Drambuie

• 2 cups sugar
• 1 cup water
• 2 tsp anise extract
• 1 pint scotch

Combine sugar and water and boil for one minute, then simmer for 30.  Stir it every now and then so it doesn't caramelize on the bottom of your pan (eeeew!).  Cool.  Pour this syrup into a quart sized bottle.  Add extract and scotch.  Shake and cover, or cover and shake depending on how much of a mess you feel like cleaning.  Age your drambuie in a dark spot for 1 - 2 weeks.