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Fruit and Nut Liqueurs
By Barbara Morales and Dana Harrison-Tidwell Photography by Marty Snortum Studios
Did you know that when sipping on your Amaretto Sour or martini made with Gran Marnier you are partaking in an ancient
and global human tradition … drinking and savoring liqueurs?
Centuries ago (some records dating eight hundred years before Christ) and for centuries afterwards mankind has been fondly harnessing the sweet and sensual powers of combining fruits with alcohols. Consider yourself a part of the club and try your hand at making a fruit liqueur at home; if you’re in a hurry to imbibe, head to your local market and mix, mix, mix away!
 A GENERAL FRUIT LIQUEUR RECIPE:
Note: Citrusy, mushy, or really acidy fruits are difficult to make into liqueurs because they tend to stay very cloudy and will affect the way your liqueur looks in the end.
1 large package frozen peaches,
strawberries, blueberries, or cherries
5 lbs granulated white sugar
1 gallon or more of vodka (generic brand is okay)
Using a clean 3 gallon glass container with a tightfitting lid, empty the frozen fruit and sugar into the container. Do not stir or combine as this will occur naturally over time. Pour the vodka over the fruit and sugar; the vodka should cover the fruit entirely and will keep any bacteria from forming. Close the lid tightly and wait 3 months. Don't shake it or stir it. After 3 months strain mixture through several layers of clean cheesecloth to remove the pulp. Optional: add 1/8 teaspoon of vanilla extract at the end of the process to enhance flavor.
Optional Step: After the first straining, let the resulting liqueur sit in a sealed container for another month to completely settle any remaining sediment, then “rack off” the liqueur above the sediment. (Racking off is simply syphoning– the cleanest rack will be using oxygen tubing, and will be a rather slow process but the liqueur will come out clearer with less sediment. Make sure that the tubing end is placed at least 1/4 inch or more above the sediment for the cleanest rack.)
A QUICK LIQUEUR,USING FRUIT EXTRACT:
1 bottle of fruit extract or concentrate
(can be found at brew shops or online) OR for
a simple cheat use Monin Italian syrups
3 lbs granulated white sugar
1 gallon of vodka (generic brand is okay)
Combine the ingredients in a glass container with a tight fitting lid. Let the mixture sit for at least 2 weeks. No straining needed. Can be poured or racked directly into decorative clear glass containers.
With both recipes you can add a touch of cocoa extract to the strawberry and cherry flavors to produce really great, complex “chocolate-covered...” liqueurs. Lastly, if the liqueurs are too tart add more sugar to taste.
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