Making fruit liqueurs
It’s been an amazing summer for fruit and during lockdown I’ve been walking a lot round a local industrial estate, listening to podcasts and occationally picking fruit. I’ve had an amazing haul of cherries (bitter and sweet), brambles (blackberries) and looking at branches the apples are going to be amazing.
Anyway, I’ve three different things currently maserating, I’ll update this post once they are ready for bottling and drinking.
Creme de mure
An equal weight of brambles and red wine. I’ll be adding sugar and strong alcohol (probably gin, made, neutral grain spirit) after a month.
A bottle of 63% white rum and as many cherries as I could fit in. The highproof booze is because I want this to end up at around 40% even with the fruit juice
Bourbon, cherries and lavender