Ruby and I got together last night and made up a couple of batches of herb liqueurs for holiday gift-giving. We've been meaning to do this for donkey's years, but with the holiday season coming up, the shops have been busy, and so have we. This is one of our annual projects, and our friends have gotten used to getting their favorite liqueurs--they probably wouldn't pitch a fit if we skipped a year, but they'd sure as heck wonder what happened. And Ruby and I would miss it too. It's our way of kicking off the holidays. We always do it together, and we always do it with a glass of last year's liqueur to prime the pump, so to speak. Yum.
Herb and fruit liqueurs had their beginnings in medieval monastic gardens and stillrooms. They can be easy to make, but they do take time to age. To ensure that your liqueurs are worth the time it takes to make and age them, use the best ingredients, store in glass or ceramic containers, and age in a cool dark spot. Ruby and I use vodka and white wine; brandy or white rum are also good.
Here's one of our favorite recipes. Pears are in the groceries just now.
Spiced Pear Liqueur
8 ripe pears, juiced (about 4 cups juice)
2-inch piece ginger root, peeled, sliced
1 whole nutmeg
1 cinnamon stick
4 cups vodka
1/2 cup white wine
Syrup:
2 cups sugar
1 cup water
Combine the pears, ginger root, spices, vodka, and wine in a wide-mouth jar with a tight-fitting lid. Steep for one month in a cool, dark place. Crush the fruit slightly and steep for another 4-5 days. Strain, pressing the juice from the fruit, then filter through a coffee filter or double layer of cheesecloth. To make the syrup, bring the water to a boil in a small saucepan, add sugar, and stir until dissolved. Cool. Add half the syrup to the liqueur; taste, then continue to add and taste until it is as sweet as you like. Pour into a bottle, cap it, and age for three weeks in a cool, dark place.
If you're a little late making this, as Ruby and I are this year, give it with a "Do Not Open Until January 31" note. Practicing the art of delayed gratification will be good for the soul--and will also ensure that the liqueur will be more mellow and tasty!
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