IRISH CREAM

1 and 3/4 cup Irish Whiskey
1 can (14 oz.) Eagle Brand sweetened condensed milk
1 cup coffee
1/2 pint cream
4 eggs
2 tablespoons chocolate syrup
2 teaspoons instant coffee
1 teaspoon vanilla extract
(If you're not worried about nuts, add 1/2 teaspoon almond extract as well)

Combine in blender until smooth, store in refrigerator.

KAHLUA

4 cups water
1 and 1/2 cup instant coffee crystals (use decaf if you like)
4 and 1/2 cup 100 proof vodka
8 cups sugar
2 vanilla beans

Mix water, sugar and coffee. Heat and stir until dissolved. Cool. Add
vodka. Pour into bottles. Cut vanilla beans in half, lengthwise, divide
among bottles. Screw on lids. After 2 weeks, strain, remove beans,
rebottle.

ORANGE LIQUEUR

3 large oranges
3 cups vodka
1 and 1/2 cups superfine sugar (I use baker's sugar because it dissolves so
well.)

Pare orange rind from oranges (be careful not to get any white pith). Blot
peel on paper towel to remove excess oil. Put peel in 4 cup screwtop jar.
Add 2 cups of vodka. Close jar. Store in cool, dark place for 2 weeks.
Remove peel. Add remaining vodka and sugar. Close jar and let it age a few
weeks.

RASPBERRY LIQUEUR

1 pint fresh raspberries
2 and 1/2 cup vodka
1 vanilla bean
1/4 teaspoon whole allspice
1/2 cup sugar syrup

Rinse berries, place in bowl, crush lightly. Add vodka, vanilla bean and
allspice. Store in bottle in cool, dark, place for 3 weeks. Strain through
dampened cheesecloth (squeeze out as much juice as possible). Pour liquid
back in bottle and add sugar syrup. Age another 3 weeks.

NOTE: I use either old liquor bottles with screw type caps, or large
open-mouthed jars (like mayonnaise jars) for the liqueurs which have solid
ingredients.