The tradition of distilling liqueurs from fruits, grains and aromatic herbs certainly predates the birth of Christ. Hippocrates was a great believer in the healthful benefits of liqueurs, which he described as being beneficial for “good humour.” Liqueurs can be used before the meal as an aperitif to stimulate the appetite or as a digestif to aid digestion. In Europe there are all manners of these concoctions which have been made for hundreds of years. I still remember my first experiences with Italian Campari, French Benedictine and German Underberg. All of these have a long tradition and are based on “secret” formulas which have been handed down for centuries.
I love making liqueurs at home, especially sweet ones, which are very easy to do. I’m always amazed when I go to my local market and see how expensive many of these are. You can make your own liqueurs for so much less and they make wonderful gifts for the holidays.
In addition to enjoying them before or after a meal, I’ve found them invaluable as part of my pantry. For example, combining a half-cup or so of the following recipe for lemon liqueur with apples for an apple pie is wonderful. Try adding the ginger liqueur to heavy cream and then whipping it up for a great dessert topping. A little drizzle of any of the liqueurs on fresh summer fruits is delicious. I also use my homemade liqueurs in marinades, barbeque sauces and, of course, over ice with a splash of sparkling water for a great adult beverage.
I like to make liqueurs in the summer when fresh fruits and herbs are at their best. The key to making good liqueurs is to make sure they have enough time to age before using them. Three to six months is typical. As a result, if I start my liqueurs in August or September, they are ready to give as gifts in December.
Here are three of my favorite liqueurs all of which use inexpensive vodka as the alcohol base. After straining, all of these will keep perfectly well for 2-3 years with no loss of flavor. Alcohol and sugar are great natural preservatives! All can be doubled or tripled if desired.
Lemon Liqueur
Yields 3-plus cups
You can also make this with any tart citrus such as lime, grapefruit or sour orange. I especially like to use Meyer lemon that is very fragrant and tastes like a cross between lemon and orange. For an interesting flavor variation try adding a small split vanilla bean or a small sprig of fresh rosemary to the mixture while it ages.
3 large lemons, yielding zests and one cup juice
1-1/2 cups granulated sugar
2 cups vodka
Wash lemons thoroughly to remove any waxy coating and pat dry. With a vegetable peeler or zester carefully remove the skin of zest from the lemons. Be sure to remove only the yellow part and not the white inner peel which is bitter. Squeeze lemons to remove juice, discarding any seeds. You will need 1 cup or so of juice. Add zests, sugar and juice to a small saucepan and bring to a boil. Remove from heat and cool. Pour lemon mixture into a clean glass jar with a lid and add vodka. Seal and store for 2-3 months in a cool dark spot. If desired you can now strain the mixture and remove zests for use in cooking. Pour liqueur back into a clean container and age for at least 1 month more. There will be some cloudy sediment at the bottom of the container. Strain the mixture, being careful not to disturb the cloudy part in order to have a sparkling clear liqueur. The cloudy part is perfectly usable for cooking, however. Place liqueur in a bottle and cork or cap tightly. Best if allowed to age for another 2 months before using.
Ginger liqueur
Yields about 5 cups
Crystallized or candied ginger can be found in almost any market especially those that feature a good selection of Asian ingredients. Some of the best candied ginger I’ve tasted recently comes from Australia. Try experimenting with other spice additions such as star anise or cinnamon sticks. I also like adding a little orange or lemon zest here to balance the sweetness.
1-1/2 cups sugar
8 whole cloves
4 ounces crystallized ginger, coarsely chopped
1 quart vodka
Add the above ingredients to a clean jar with a lid. Cover and store in a cool dark spot for 3 months. Shake and turn the jar every week or so to help dissolve the sugar. After aging, strain and discard the solids. Pour back into clean bottles and cork or cap tightly. Allow to age at least 1 more month before using.
Cranberry liqueur
Yields about 4 cups
This is one of my favorites not only because it tastes great but also because the color is outrageous! Fresh cranberries are only available for a short time in the fall. You can, however, use frozen cranberries if you remembered to save some. This makes a great holiday gift. Also be sure to save the strained cranberries. They make a wonderful chutney or salsa.
4 cups whole cranberries
2-1/2 cups vodka or light rum
2 cups sugar
Zest from one small orange
Rinse cranberries thoroughly and discard any stems or bruised berries. Coarsely chop the berries by hand or in a food processor and add to a clean jar with the rest of the ingredients. Cover and store in a cool dark spot for 3 months. Shake and turn jar every week or so to help dissolve sugar. Strain carefully and bottle with a tight-fitting cap or cork. Allow to age at least 1 more month before using.
