Hey Guys and Gals!
Are you looking for an awesome Kola Nut Infused Grappa? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Kola Nut Infused Grappa in the world.
- 12 sundried seeds of the kola nut
- 3 Cups which is about a bottle of grappa
- 2 tablespoons of sugar, though a harsh grappa may need more
Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)
Combined all the ingredients together in the container that you will be using to age in. Make sure that the nuts are totally submerged in the grappa. Cover and close the container.
Aging, Straining, filtering, and Drinking Your Kola Nut Infused Grappa
Shake well and store away from sunlight in a cool and dry place for a minimum 1 month.
Agitate frequently to help the kola nuts infuse the grappa.
After 1 month of aging, strain your liqueur through several layers of cheesecloth.
It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.
If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.
Let it age further for another 2 months, then you are ready for bottling.
You can add water for a lighter taste, though I suggest that you use clear mineral water. I have found that tap water can make your alcohol cloudy.
If you feel that your liqueur is to sharp you can add a little more sugar though I do suggest go easy you have waited 3 months you don’t want to mess it up now!
Congratulations, You Have Completed Making this Awesome Kola Nut Infused Grappa!
You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!
Notes on Utensils and Ingredients
- Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
- Use organic ingredients to avoid pesticide residues.
Other Great Recipes for You to Check Out!
- Hawthorn Liqueur Recipe D.I.Y.
- Jenipapo Liqueur Recipe D.I.Y.
- Mayhaw Liqueur Recipe D.I.Y.
- Chokecherry Liqueur recipe D.I.Y
- Grapefruit Liqueur Recipe D.I.Y.
- Black Cherry Liqueur recipe D.I.Y.
- Maple Syrup Liqueur Recipe D.I.Y.
- Vanilla infused Brandy Liqueur D.I.Y.
- Saffron Infused Liqueur Recipe D.I.Y
- Jasmine Liqueur recipe D.I.Y.
To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.