Fruit Liqueur - Berry(Tested on raspberries, blackberries and a mix of both).
Start with fresh fruit. Place cleaned fruit into a jar.
Add very strong alcohol just so it barely covers all of the fruit. I used double distilled vodka (alcohol content probably about 55-65%). Beware though - Apparently operating a still is VERY illegal!!
Let the covered jar sit for about a week and a half (it's covered so the alcohol doesn't evaporate). Note that no fermentation takes place here- all that happens is that the fruit soaks up the alcohol, and releases some of its juices. Depending on the type of fruit the level of fluid may decrease. Once you've decided that the fruit has soaked in much of the alcohol gently pour off the fluid so as not to blemish the fruit (try one now for a taste experience :-). Call this (very strong) fluid rack #1.
During the following steps you probably should avoid blemishing the fruit if at all possible.
Replace the fruit in the jar, but layer it with sugar. How much sugar is a bit difficult to say here. I usually tried to do my best to cover almost all of the fruit with _some_ sugar. Cover the jar again. What happens now is that the sugar makes the fruit give off its alcohol and shrivel slightly. In a couple of days the level of juice in the jar should reach almost the top of the fruit. This means it is time to pour it off again, call this rack #2.
Now we repeat the layering with sugar step (getting rack#3, rack#4, etc) until only a very small amount of juice is released. I have been told that with cherries this can be kept up until only a tiny little bit of cherry skin is surrounding the pit. Each rack is sweeter and sweeter.
With rasp[black]berries I got to rack #4 and then got bored waiting for really small amounts of juice. So I took the berries, threw them into a cloth and twisted the hell out them to release the vestiges of alcohol and juice. This was rack#5. The left over pulp can be used with ice-cream. Note that this step is entirely optional, four racks were plenty enough (but why waste alcohol :-).
Now comes the fun part.
Thoughts on the final mix:
After a visit to a friends house in Poland and a sampling of his Cherry Liqueur (THE BEST liqueur I have EVER tasted)- I have decided to make liqueur also. Here are the directions he gave me (for cherry liqueur):
Fill a Jar with cherries.
Now mix all the batches that you poured off to suit your taste. The first is most bitter, the last is the sweetest.
Fruit Liqueur - Citrus
This stuff is fragile so plan on using it soon and don't make more than you can use, one week is fine, after two it very drinkable but the flavor is noticeably less. And, it will get cloudy with no apparent affect.
Yes any citris will work (never tried a grapefruit), we even put two dozen mint leaves on a thread and hung over. The leaves turned black and crumbly, but the taste; sheer POWER.
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.|
Find the answers in The Bartender's Handbook.
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