A friend shared this recipe with me when I was in Alaska, I modified it myself to use the Jameson. It’s a two part recipe. Make the basic syrup ahead of time, so it has time to cool completely, a day at least, more is fine.
Any time I’ve made either the Almond Liqueur or the Jameson Liqueur for gifts, they’ve been at the top of people’s wish lists! They need to sit for several weeks to be at their best, so think of making them at least a month or so in advance.
Servings: just over 3 pints
1 ½ c. brown sugar
1 c. white sugar
2 c. water
1 ¾ c. Jameson Irish Whiskey
2-3 tsp Vanilla (I use 3)
1 ¼ c. basic syrup
For the Basic Syrup, bring all the ingredients to a boil, reduce to a gentle simmer carefully for 10 minutes, stirring occasionally, set aside to cool thoroughly. Overnight is best, longer is fine. Be careful, any syrup like this gets VERY hot and can cause bad burns so be careful.
The next day, mix the Jameson, Vanilla and correct amount of Basic Syrup together. Store in a large clean bottle and store in a cool dark place for at least 2 weeks, (longer is better) before drinking. For gifting, pour carefully into some smaller pretty, interesting or decorated bottles. Be sure they seal well.
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