Recipes

Every Build the Bottle D.I.Y. recipe in one place: infusions, brandies, wines, ginger beer and cocktails. New recipes show up here automatically.

• 
  Abbey Cocktail Recipe
  Gin, Lillet blanc, fresh orange juice and bitters, finished with a maraschino cherry.
• Apricot Infused Brandy Recipe D.I.Y.
  A pound of dried apricots in brandy for three to six weeks, finished with honey syrup.
• Asian Pear Infused Rum Recipe D.I.Y.
  Thin-sliced Asian pear, clove, allspice and cinnamon in rum for a week.
• Blueberry Infused Bourbon D.I.Y.
  Crushed blueberries in bourbon for three days, with an optional syrup finish.
• Blueberry Mead Recipe D.I.Y.
  Twelve pounds of wildflower honey, two pounds of blueberries, Hallertauer hops and champagne yeast.
• Cacao Mead Recipe D.I.Y.
  Amber honey mead finished with cacao nibs, Dutch process cocoa and vanilla bean.
• Cherry Bark Bitters Recipe D.I.Y.
  Three jars, rye and bourbon, gentian, cherry bark, spice and dried cherries, blended to taste.
• Citrus Ginger Infused Rum Recipe D.I.Y.
  Orange, lemon and lime zest with fresh ginger in clear rum for a week.
• Cloudberry Liqueur Recipe D.I.Y.
  Fresh cloudberries steeped in vodka, sweetened and left to mellow for six months or more.
• Cocoa Bean Rum Liqueur Recipe D.I.Y.
  Rum aged three weeks on cocoa nibs and split vanilla beans, with an optional syrup.
• 
  Craisin Brandy Recipe D.I.Y.
  The easy way with vodka, or the real way: ferment a craisin wine, then take it to brandy.
• Daisy Mead Recipe D.I.Y.
  A wildflower mead of daisy and red clover blossoms, honey, dates, wheat, citrus peel and spice.
• Damson Gin Liqueur Recipe D.I.Y.
  Ripe damsons, sugar and gin. Three months in the dark and it only gets softer with age.
• Desert Lime Infused Vodka Recipe D.I.Y.
  Desert lime peel and juice in vodka for a week, sweetened to taste with simple syrup.
• Dill Bitters Liqueur Recipe D.I.Y.
  London gin aged three months on fresh dill, licorice root, cardamom, fennel and cumin.
• Earl Grey Tea Infused Gin Recipe D.I.Y.
  Loose Earl Grey in a liter of gin. Four hours and it is done.
• Fat Tire Style Beer Recipe D.I.Y.
  An all-grain amber ale in the Fat Tire style. Five gallons, about 6 percent.
• French Orange Rum Liqueur Recipe D.I.Y.
  Dark rum, dry white wine, sugar and the zest of eight oranges, aged six weeks.
• 
  Ginger Beer Recipe D.I.Y.
  Fresh ginger, lemon, simple syrup and a pinch of yeast. Ready in 48 hours.
• 
  Grapefruit Infused Tequila Recipe D.I.Y.
  Grapefruit zest, silver tequila and a simple syrup. One week of aging and you have a house classic.
• Kiwano Melon Liqueur Recipe D.I.Y.
  Kiwano melon pulp and lime juice in white rum, sweetened with simple syrup.
• Kola Nut Grappa Liqueur Recipe D.I.Y.
  Sun-dried kola nut in a bottle of grappa, one month steeping and two more aging.
• Kolsch Beer Recipe D.I.Y.
  An all-grain Kolsch-style ale with flaked corn, honey and raw cane sugar. Five gallons.
• Kombucha First Fermentation
  Sweet black tea, a SCOBY and starter tea. Seven to ten days to kombucha.
• 
  Lemon Infused Tequila Recipe D.I.Y.
  Lemon zest steeped in silver tequila for a week, sweetened to taste with simple syrup.
• Lemon Moonshine Recipe D.I.Y.
  Simple syrup, fresh lemon juice and moonshine. Drink it today or give it two weeks.
• Lilac Infused Gin Recipe D.I.Y.
  Fresh lilac blossoms steeped in gin for four weeks.
• London Ale Beer Recipe D.I.Y.
  A spiced ale with orange peel, coriander, ginger and salt, adapted from an 1822 brewing guide.
• Maple Syrup Rum Liqueur Recipe D.I.Y.
  Dark rum, vanilla bean, prunes and pure maple syrup, aged six weeks.
• Paw Paw Infused Rum D.I.Y.
  One large paw paw, three cups of rum, two days. That is the whole recipe.
• Peach Infused Brandy D.I.Y.
  Two peaches, sugar and brandy. Steep two to four weeks, then age four more.
• Peach Infused Vodka Recipe D.I.Y.
  Two peaches and a strip of lemon zest in vodka for two days, sweetened with simple syrup.
• Pear Liqueur Recipe
  Ripe pear and vanilla bean in brandy or vodka, ready in five days, with a pear syrup if you want it sweeter.
• Plum Liqueur Recipe D.I.Y.
  A pound of plums, sugar and vodka. Three months of patience.
• 
  Raisin Brandy Recipe D.I.Y.
  The easy way with vodka, or the real way: ferment a raisin wine, then take it to brandy.
• 
  Raisin Wine Recipe D.I.Y.
  A full raisin wine from first ferment to bottling, with gravity targets at each step.
• Red Apple Moonshine Recipe D.I.Y.
  Halved red apples in moonshine for two to three weeks, sweetened with simple syrup.
• Sorrel Mead Recipe D.I.Y.
  Dried sorrel boiled with ginger, clove, allspice, cinnamon and citrus peel, then fermented with honey.
• Spanish Beer Recipe D.I.Y.
  A light homebrew with pilsen and flaked corn, Chinook and Amarillo hops, lime peel and tequila barrel chips.
• Spruce Mead Recipe D.I.Y.
  Spruce tips and tea simmered, strained and fermented with wildflower honey.
• Tequila Sunrise Recipe D.I.Y.
  Tequila, orange juice and grenadine over ice.
• Thyme Liqueur Recipe D.I.Y.
  Fresh thyme in vodka for four days, aged three weeks, sweetened if you like.
• Travarica Medicinal Liqueur Recipe D.I.Y.
  Brandy steeped with herbs, citrus zest, jujube, carob, dried fruit and spice.
• Ume Liqueur Recipe D.I.Y.
  Green ume steeped with rock sugar in shochu or vodka for three months.
• Vin De Noix Liqueur Recipe D.I.Y.
  Green walnuts steeped for three months in red wine and spirit with sugar, orange zest and spice.
• Violet Liqueur Recipe D.I.Y.
  Fresh violet petals steeped in alcohol, finished with a syrup made from the same flowers.
• Wasabi Liqueur Recipe D.I.Y.
  Fresh shaved wasabi in vodka for three weeks. A little syrup takes the edge off.
• Yangmei Liqueur Recipe D.I.Y.
  Yangmei fruit steeped a month in vodka or sorghum spirit with sugar, then aged two more.

From the still

Terebelo Distillery Smoking Chips · Hemi-Cellulose, Cellulose and Bourbon

Build the Bottle is part of the Terebelo family: Terebelo Distillery, TTBMath, Proof & Peril and more. See all our companies.