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Blackberry Liqueur

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Blackberry Liqueur

Postby Bushman » Mon Aug 21, 2017 7:12 pm

This recipe is fashioned after Chambord substituting raspberries with blackberries from the neighborhood. First a little background on Chambord.

Chambord Liqueur is a 16.5% abv raspberry liqueur modelled after a liqueur produced in the LoireValley of France during the late 17th century. The Chambord is made from red and black raspberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac.



Blackberry Liqueur

Ingredients
3 liters fresh blackberries
3 cups or .7 liters simple syrup
Zest of 2 oranges
1.5 cups honey
3.75 cups Brandy
6 cups 40-50% neutral or vodka
1 vanilla bean split

Process
Muddle the blackberries, simple syrup, honey

Sir in the vodka, Brandy, orange zest, and vanilla

Seal container and store in a cool dark location until liquid smells and tastes strongly of blackberries, about 7 days.

Strain the mixture with mesh strainer into clean container. Do not push on solids to extract more liquid.

Bottle and store in fridge or cool dark location.

Makes about 3 quarts or 3 liters.
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Bushman
 
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Re: Blackberry Liqueur

Postby just sayin' » Tue Aug 22, 2017 1:44 pm

Sounds great, Bushman!
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Re: Blackberry Liqueur

Postby Bushman » Fri Sep 01, 2017 10:09 am

Thought it would be too sweet but for a liqueur it was very nice.
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Bushman
 
Posts: 1520
Joined: Sun Feb 06, 2011 8:28 am
Location: Pacific Northwest US
Equipment type: I have a VM still with a 2" column and a keg for a boiler and a 4" CM still that runs on electric heat.

Re: Blackberry Liqueur

Postby sasquatch » Fri Sep 08, 2017 10:20 am

Made this last week while a little drunk late at night.
Substituted a few ingredients with what I had.
Can't remember them all but one was I added cinnamon liquor like "fire ball".
I came out very nice and the cinnamon put a nice twist to it.

With the pulp after straining I ran it through a screen to remove the seeds and added loads of sugar and made a simple syrup to drizzle on desserts.
I hate to waste things.
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Re: Blackberry Liqueur

Postby Bushman » Fri Sep 08, 2017 11:07 am

sasquatch wrote:Made this last week while a little drunk late at night.
Substituted a few ingredients with what I had.
Can't remember them all but one was I added cinnamon liquor like "fire ball".
I came out very nice and the cinnamon put a nice twist to it.

With the pulp after straining I ran it through a screen to remove the seeds and added loads of sugar and made a simple syrup to drizzle on desserts.
I hate to waste things.

Sounds good, I make a Caramel Cordial and one of the drinks is 1/2 Caramel Cordial and 1/2 Fireball.
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Bushman
 
Posts: 1520
Joined: Sun Feb 06, 2011 8:28 am
Location: Pacific Northwest US
Equipment type: I have a VM still with a 2" column and a keg for a boiler and a 4" CM still that runs on electric heat.


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