Making liqueurs from fresh fruit is an especially satisfying way to retain the flavor of the fruit. When we make wine, we know that identical recipes and methods can produce wines with different characters and taste qualities. Wine making is an adventure precisely because the natural processes that result in wine involve an element of chance.
Homemade cordials are more predictable. The alcohol bases for cordials are made by experts. You can control the proof — the amount of alcohol present in the cordials — just by measuring carefully. The amount of sweetener you add will control the sweetness of the final product. The fruit will not need to ferment to flavor the liqueurs, so the final taste will be closer to that of the fruit you use in their preparation. Cordials are also easier to “repair” if you mistakenly add too much or not enough sugar, flavoring, or alcohol.
Homemade fruit-flavored cordials share one important characteristic with homemade wines: You cannot make superior wines or cordials from inferior fruit. Always use ripe, unblemished fruit. Taste the fruit before you use it in a cordial. If the raw fruit doesn’t taste good, it won’t taste good in the cordial. Just as the fruit’s good flavors are intensified in the cordial, its bad ones are, too.
We still make homemade wines, and they are popular with our friends and families, but we get many more requests for our cordial recipes. And sometimes we say no.
It’s the Berries!
Berries are fragile fruits — easily bruised, quick to spoil, and fleeting in their availability. Ripe red raspberries, plump purple elderberries, and blueberries bursting with sweetness owe part of their appeal to their short seasons, which make them a special treat. Canning, freezing, and drying are just a few of the ways berry lovers have tried to prolong their indulgence. We think that it’s long past time to add berry cordials to their list of options.
Packed with flavor blackberries transform almost any food they touch into a feast. If you are making cordials for the first time, try this recipe. But be warned: You might become so hooked on blackberries that you’ll brave bulls, burdock, and poison ivy to bring in a bucketful from the wilds!
| 2 | cups fresh blackberries, picked over and washed |
| 1 | cup sugar |
| 1 | cup 100-proof vodka |
| 1 | cup brandy |
| 1 | cup light corn syrup |
| 1 | teaspoon lemon zest |
| 1 | tablespoon fresh-squeezed lemon juice |
Place berries in clean 2-quart jar and add sugar. Crush berries with wooden spoon and let stand for 1 hour. Add vodka and brandy, tightly cap, and shake vigorously. Add corn syrup, lemon zest, and lemon juice. Let stand in a cool, dark place for 2 weeks.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container and let stand for 1 week. Rack or filter into final container. Cover and age for 1 month more before serving.
YIELD: APPROX. 1 QUART
Quick & Easy
| 1½ | cups sugar |
| 1 | cup water |
| 1½ | teaspoons concentrated blackberry flavoring extract |
| 1½ | cups 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar with tight-fitting lid. Add flavoring and vodka, cover, and shake well. This cordial may be served immediately, but it’s better if allowed to age for 1 month.
YIELD: APPROX. 1 FIFTH
Currants were never high on our list of fruits we’d yearn for on a desert island. Then we tasted black currant liqueur.
| 1½ | pounds black currants, destemmed |
| 3 | cups 100-proof vodka |
| 2 | cups sugar |
| 1 | cup boiling water |
| 1 | teaspoon lemon zest |
| 1 | tablespoon fresh-squeezed lemon juice |
Place currants and 1 cup of sugar in a clean 2-quart, wide-mouthed jar. Crush with wooden spoon, then cover with vodka. Cover and let stand in a cool, dark place for 4 days, shaking morning and evening. Strain vodka through fine mesh into clean 2-quart jar, reserving currants in first jar. Pour remaining sugar and water over currants. Cover both jars tightly and let stand for 3 days, shaking twice a day.
Use a fine-mesh strainer to strain currant liquid into saucepan. Bring to a boil over medium-high heat and boil for 3 minutes, then pour over currants. Let stand until just warm. Add strained vodka, lemon zest, and lemon juice. Let stand, covered, for 3 days.
Use a fine-mesh strainer to strain into clean container. Let stand for 1 week before racking or filtering into final container. Age for 2 months more before serving.
YIELD: APPROX. 1½ QUARTS
Quick & Easy
| 1½ | cups sugar |
| 1 | cup water |
| 1½ | teaspoons concentrated black currant extract |
| 1½ | cups 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar. Add extract and vodka, cover tightly, and shake well. This cordial may be served immediately, but it’s better if aged for 1 month.
YIELD: APPROX. 1 FIFTH
Using Leftovers
You can freeze leftover currants to add to spice cake or fruit-cake. The sediment left by the aging process can be mixed with oil and vinegar to make a marinade for poultry.
Part of the appeal of fruit liqueurs is that they come in such a wide variety of beautiful colors. Even if blueberry cordials didn’t taste so good — and they most decidedly do — they would be worth making for their color. Serving blueberry cordials from stoppered, cut-glass cruets is a treat for the senses. They look, smell, and taste delightful.
| 2 | cups fresh blueberries, picked over and washed |
| 1 | cup sugar |
| 1 | cup 100-proof vodka |
| ½ | cup brandy |
| ¾ | cup light corn syrup |
| 1 | teaspoon lemon zest |
| 1 | tablespoon fresh-squeezed lemon juice |
Place berries in a clean 2-quart jar and add sugar. Crush berries with wooden spoon and let stand for 1 hour. Add vodka and brandy, tightly cap, and shake vigorously. Add corn syrup, lemon zest, and lemon juice. Cover and let stand in a cool, dark place for 2 weeks.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container and let stand for 1 week. Rack or filter into final container. Age for 1 month more before serving.
YIELD: APPROX. 1 QUART
Containers for Cordials
Although liqueurs can be stored in virtually any container, we think cordials and cruets are a perfect combination. Over the years, we’ve amassed a large collection of antique cruets in dozens of shapes, sizes, and colors. Cut- or pressed-glass cruets manufactured between 1850 and 1910 often take on a lavender hue when they are exposed to sunlight because the glass from that period has a high manganese content.
If cranberries have always been your least favorite part of the traditional Thanksgiving menu, it might not be a bad idea to treat yourself to this cranberry concoction. You may find that you’re instantly thankful that you had your cranberries cordial fashion!
| 3 | cups fresh cranberries (one 12 ounce bag), picked over and washed |
| 2 | cups sugar |
| 1 | cup water |
| 1½ | cups 100-proof vodka |
| 2 | teaspoons grapefruit zest |
Coarsely chop cranberries in food processor or blender and transfer to clean 2-quart container. Add sugar, stir, and let stand for 1 hour. Add water, vodka, and grapefruit zest. Cover tightly and let stand in a cool, dark place for 1 month. Shake 2 to 3 times a week to prevent clumping of fruit.
Use a coarse sieve or colander to strain out solids. Discard. Strain again using a fine-mesh strainer. Transfer to clean container and let stand for 1 week. Rack or filter into final container. Cover and age for at least 1 month more before serving.
YIELD: APPROX. 1 QUART
Zesty Cranberry
This liqueur is zingy, zesty, and surprisingly refreshing. We tasted it with a little trepidation, but it tastes as good as it looks — and it looks fantastic. It has the clear red color of a good claret and is beautiful served in cut-glass cordial glasses. It also mellows with age. You may want to make extra during cranberry season to last for the entire year.
In Ohio, where we live, elderberries grow wild along fencerows. Our first taste of them was in homemade elderberry jelly, and it was love at first bite. When we began making cordials, we were more interested in elderberries for their beautiful color than for their taste. We weren’t disappointed in that department — this liqueur has the most striking deep purple color of any liqueur we’ve made — and just wait until you taste it! Sophisticated wine drinkers, occasional drinkers, and inexperienced cordial tasters were unanimous in their praise.
| 4 | cups fresh elderberries, picked over and washed |
| 2 | cups sugar |
| 1 | teaspoon lemon zest |
| 2 | tablespoons fresh-squeezed lemon juice |
| 1 | cup water |
| 3 | cups 100-proof vodka |
Crush elderberries and sugar together in bowl. Let stand for about 1 hour. Add lemon zest and lemon juice. Transfer to clean 2-quart container and add water and vodka. Cover and let stand in a cool, dark place for 1 month, shaking occasionally.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container and let stand for 1 week. Rack or filter into final container. Cover and age for at least 1 month more before serving.
YIELD: APPROX. 1½ QUARTS
Raspberry liqueur has everything — wonderful flavor, beautiful color, tempting aroma, and a variety of uses in addition to the supremely satisfying one of simply sipping it from a stemmed cordial glass.
| 1½ | pounds fresh raspberries, picked over and washed |
| 1 | cup sugar |
| 3 | cups white zinfandel |
| 1½ | cups 100-proof vodka |
| 2 | cups water |
Crush raspberries and sugar together in bowl. Let stand for about 1 hour. Transfer to clean 2-quart container and add zinfandel, vodka, and water. Cover and let stand in a cool, dark place for 3 days, shaking frequently.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container and let stand for 1 week. Rack or filter into final container. Age for at least 1 month more before serving.
YIELD: APPROX. 1½ QUARTS
Quick & Easy
| 1½ | cups sugar |
| 1 | cup water |
| 1½ | teaspoons concentrated raspberry flavoring extract |
| 1½ | cups 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar with tight-fitting lid. Add flavoring and vodka, cover, and shake well. This cordial may be served immediately, but it’s better if allowed to age for 1 month.
YIELD: APPROX. 1 FIFTH
Holiday Hints
For a jolly holiday season, fill some tiny cordial glasses with raspberry liqueur and others with green mint or pistachio liqueur. Serve with a variety of cheeses, crackers, and dips. Or serve parfaits in tall champagne glasses, with these elegant liqueurs swirled with vanilla ice cream and topped with chocolate curls.
This liqueur, adapted from a very old French recipe, is testimony to the age-old desire to preserve the flavor of fresh strawberries for enjoyment year-round. A more modern French liqueur called Liqueur de Fraise is available commercially, but you may find that you prefer your own version, since you can vary the ingredients to suit your taste. Hypocras has just a hint of cinnamon and a blend of wine, brandy, and vodka, which makes it more complex in taste than the strawberry liqueur recipe that follows it.
| 2 | cups fresh strawberries, stemmed and washed |
| 2 | cups sugar |
| 3 | cups white zinfandel, rosé wine, or strawberry wine |
| 1 | cup brandy |
| ½ | cup 100-proof vodka |
| 1 | tablespoon fruit protector (optional) |
| 1 | teaspoon lemon zest |
| 1 | cinnamon stick |
Crush strawberries and sugar together in bowl. Let stand about 1 hour. Transfer to clean 2-quart container and add wine, brandy, vodka, fruit protector (if using), lemon zest, and cinnamon stick. Cover and let stand in a cool, dark place for 3 days, shaking frequently.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover, and let stand for 1 week. Rack or filter into final container. Cover and age for at least 1 month more before serving.
YIELD: APPROX. 2 QUARTS
Hypocras is another cordial that captures the beautiful color of the fresh fruit. Show it off in a clear, distinctive bottle.
If you were the kid who asked for just plain strawberries when everyone else was having strawberry shortcake or a strawberry sundae, you will instantly understand the appeal of this liqueur. The orange and lemon zests seem to intensify the strawberry flavor.
| 3 | cups fresh strawberries, stemmed and washed |
| 1½ | cups sugar |
| 2 | cups 100-proof vodka |
| 1 | cup water |
| ½ | teaspoon lemon zest |
| 1 | teaspoon orange zest |
| 1 | teaspoon fresh-squeezed lemon juice |
Crush strawberries and sugar together in bowl. Let stand for about 1 hour. Transfer to clean 2-quart container and add vodka, water, lemon zest, orange zest, and lemon juice. Cover and let stand in a cool, dark place for 2 days, shaking frequently.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover, and let stand for 1 week. Rack or filter into final container. Age for at least 1 month more before serving.
YIELD: APPROX. 1 QUART
Quick & Easy
| 1½ | cups sugar |
| 1 | cup water |
| 1½ | teaspoons concentrated strawberry flavoring extract |
| 1½ | cups 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar with tight-fitting lid. Add flavoring and vodka, cover, and shake well. This cordial may be served immediately, but it’s better if allowed to age for 1 month.
YIELD: APPROX. 1 FIFTH
Strawberry Liqueurs
Strawberries are easily bruised and mold quickly. When making cordials with strawberries, it is important to use only fresh, ripe, unbruised fruit. If berries have green tips or bruises, cut off these parts before using.
Apple liqueur is the exception to the always-use-ripe-fruit rule. For this recipe, use green apples, which increase the acidity of the cordial, giving it just enough bite to make it interesting.
| 1 | cup white sugar |
| 1 | cup dark brown sugar |
| 1½ | cups water |
| 2½ | pounds fresh green apples, stemmed and washed |
| 1 | teaspoon lemon zest |
| 1 | cinnamon stick |
| 2 | cups 100-proof vodka |
| 1 | cup brandy |
Make a simple syrup by bringing white sugar, brown sugar, and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Quarter and core apples. Slice into clean 2-quart container with tight-fitting lid. Pour syrup over apples and add lemon zest, cinnamon, vodka, and brandy. Cover and let stand in a cool, dark place for about 1 month.
Rack or filter liqueur into final container such as wine botte, fruit jar, or decanter.
YIELD: APPROX. 1½ QUARTS
Quick & Easy
| 1½ | cups sugar |
| 1 | cup water |
| 1½ | teaspoons concentrated apple flavoring extract |
| 1½ | cups 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar with tight-fitting lid. Add flavoring and vodka, cover, and shake well. This cordial may be served immediately, but it’s better if allowed to age for 1 month.
YIELD: APPROX. 1 FIFTH
Liqueurs made from orchard and garden fruits are among the most popular “kitchen cordials” on the list of homemade potables. The fruits are inexpensive, readily available, and easy to work with. If you are uncomfortable with more exotic liqueurs, these cordials are great confidence builders. They are almost foolproof and retain the charm of old-time flavors — the kind that remind you of Grandma’s kitchen, redolent of lemon tarts and homemade peach pie.
We like to use dried apricots to make apricot liqueurs because the drying process concentrates the flavor. This is a lovely golden liqueur with an exquisite taste.
| 1 | cup water |
| 2 | cups sugar |
| 1 | pound dried apricots, chopped |
| ¾ | cup 100-proof vodka |
| ¾ | cup brandy |
| 1 | teaspoon orange zest |
| 1 | tablespoon fruit protector |
| 5 | drops yellow food coloring |
| 2 | drops red food coloring |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Place apricots in 2-quart jar with tight-fitting lid. Pour syrup over apricots and add vodka, brandy, orange zest, fruit protector, and yellow and red food coloring. Cover and let stand in a cool, dark place for about 1 month.
Rack or filter liqueur into final container such as wine bottle, fruit jar, or decanter.
YIELD: APPROX. 1 QUART
Ideas for Apricots
You may use the macerated apricots as an exotic addition to stuffing for roast chicken or turkey — and don’t forget to use the liqueur as a delicious glaze for the bird.
This mellow liqueur rolls over your tongue like pure, golden nectar. Use only apricots that are completely ripe and unblemished to make this cordial.
| 4–6 | fresh, ripe apricots, stemmed and washed |
| 1 | tablespoon fresh-squeezed lemon juice |
| 1 | cup honey |
| 1 | cup dry white wine |
| 1 | cup 100-proof vodka |
| ½ | cup brandy |
| 1 | teaspoon orange zest |
| 1 | teaspoon pure vanilla extract |
Cut apricots in half, remove pits, and quarter. Place in clean 2-quart jar and sprinkle with lemon juice. Bring honey and wine to a boil over medium-high heat. Boil for 2 to 3 minutes, skimming off any foam. Pour the liquid over the apricots and let stand until just warm. Add vodka, brandy, orange zest, and vanilla. Cover and let stand in a cool, dark place for 3 weeks, shaking 2 to 3 times per week.
Use coarse sieve or colander to strain out solids. Discard. Strain the liquid through fine mesh into clean container; let stand for 1 week, covered. Rack or filter into final container. Cap and age for 1 month more before serving.
YIELD: APPROX. 1 QUART
Apricot Liqueurs
Apricot liqueurs are delicious straight up or on the rocks. They’re also rich and mellow mixed with half-and-half and served over ice. Roasted pork, chicken, and ham are doubly delicious glazed with a mixture of apricot liqueur, teriyaki sauce, and a hint of cinnamon.
Quick & Easy
| 1½ | cups sugar |
| 1 | cup water |
| 1½ | teaspoons concentrated apricot flavoring extract |
| 1½ | cups 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar. Add flavoring and vodka, cover tightly, and shake well. Cordial may be served immediately, but it’s better if aged for 1 month.
YIELD: APPROX. 1 FIFTH
Fruit protector lends acidity to liqueurs, resulting in improved taste. It is used in recipes calling for fresh or dried fruit, and sometimes when there is no fruit at all! Fruit protector can usually be found in the produce section of your supermarket. Ascorbic acid — which comes in tablet or crystalline form — can also be used.
Cherry fans will love this cordial. It’s pretty, piquant, and practically foolproof. Make it with pie cherries for a light-colored liqueur, or use dark Bing cherries for a darker, mellower cordial. We’re willing to bet that whichever one you choose, you’ll want to try the other variety, too, as soon as you take your first taste. This liqueur is particularly nice served in stemmed cordial glasses so that you can enjoy the beautiful color.
| 2 | cups sugar |
| 1 | cup water |
| 1½ | pounds fresh cherries with pits, stemmed and washed |
| 2½ | cups 100-proof vodka |
| 1 | cup brandy |
| 1 | teaspoon lemon zest |
| 1 | tablespoon fruit protector |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Cut cherries in half but don’t remove pits. Put cherries and pits in clean 2-quart container with tight-fitting lid. Pour syrup over cherries and add vodka, brandy, lemon zest, and fruit protector. Cover and let stand in a cool, dark place for 2 weeks, shaking occasionally to prevent clumping of fruit.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover, and let stand for 2 to 3 weeks. Rack or filter liqueur into final container such as wine bottle, fruit jar, or decanter.
YIELD: APPROX. 1½ QUARTS
Cherry Liqueurs
The character, color, and flavor of a cherry liqueur depend on the type of cherries used. Royal Ann cherries are mellow and golden; sour cherries — also called pie cherries — are tart and bright red; burgundy cherries — also called Bing cherries — are rich, sweet, and deep red. For a liqueur with a little zing, use pie cherries. For one with a deep golden color, Royal Gold Liqueur will please both your eye and your palate.
| 1½ | cups sugar |
| 1 | cup water |
| 1½ | pounds fresh golden cherries with pits, stemmed and washed |
| 2 | cups sweet white wine |
| 1½ | cups brandy |
| 1 | teaspoon orange zest |
| 2 | tablespoons fresh-squeezed lemon juice |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Cut cherries in half but don’t remove pits. Put cherries and pits in clean 2-quart container with tight-fitting lid. Pour syrup over cherries and add wine, brandy, orange zest, and lemon juice. Cover and let stand in a cool, dark place for 1 month, shaking 2 to 3 times a week.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover, and let stand for 1 week. Rack or filter into final container such as wine bottle, fruit jar, or decanter.
YIELD: APPROX. 1½ QUARTS
Quick & Easy
| 1½ | cups sugar |
| 1 | cup water |
| 1½ | teaspoons concentrated cherry flavoring extract |
| 1½ | cups 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar with tight-fitting lid. Add flavoring and vodka, cover, and shake well. This cordial may be served immediately, but it’s better if allowed to age for 1 month.
YIELD: APPROX. 1 FIFTH
If your vision of a grapefruit liqueur is more salty dog than sweet and smooth, you’re in for a surprise when you make this one. It’s mellower than you’d expect.
| 1½ | cups sugar |
| 1 | cup fumé blanc or other dry white wine |
| ¼ | cup pink grapefruit zest |
| 1 | teaspoon orange zest |
| ½ | cup fresh-squeezed grapefruit juice |
| 1¼ | cups 100-proof vodka |
| 1 | drop red food coloring |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart fruit jar with tight-fitting lid. Add grapefruit zest, orange zest, grapefruit juice, vodka, and food coloring. Cover and let stand in a cool, dark place for 1 month.
Rack or filter liqueur into final container such as wine bottle, fruit jar, or decanter.
YIELD: APPROX. 1 QUART
Cupid and Cordials
Pretty pink grapefruit liqueur in a cut-glass cruet, a red-wrapped round of Gouda cheese, some crispy crackers tied up in red cellophane and nestled in a little white basket lined with red checked gingham — that says happy Valentine’s Day. Tuck in two tiny liqueur glasses, and you may be invited to share.
This lively liqueur may be a good choice for your first attempt at making cordials.
| 1 | cup water |
| 2 | cups sugar |
| 3 | tablespoons lemon zest |
| ¼ | cup fresh-squeezed lemon juice |
| 1½ | cups 100-proof vodka |
| 5–10 | drops yellow food coloring |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 2-quart jar with tight-fitting lid. Add lemon zest, lemon juice, vodka, and food coloring. Cover and let stand in a cool, dark place for 1 month.
Rack or filter liqueur into final container such as wine bottle, fruit jar, or decanter.
YIELD: APPROX. 1 QUART
We like to keep citrus cordials on hand because they’re so versatile. They are light and lively, and add sparkle to almost any beverage. They liven up tea, mix well with other fruit liqueurs, and, in small quantities, can be used as a flavoring component in a variety of recipes from fish to frostings. They are also wonderful straight from the bottle.
Quick & Easy
| 1½ | cups sugar |
| 1 | cup water |
| ¾ | teaspoon lemon flavoring oil |
| 1½ | cups 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar with tight-fitting lid. Add flavoring and vodka, cover, and shake well. This cordial may be served immediately, but it’s better if allowed to age for 1 month.
YIELD: APPROX. 1 FIFTH
Lime liqueur is a little more tart and acidic than lemon liqueur, but it’s wonderful mixed with club soda, sipped from a glass filled with crushed ice, or added to iced tea.
| 1¼ | cups sugar |
| 1 | cup water |
| 3 | tablespoons lime zest |
| ¼ | cup fresh-squeezed lime juice |
| 1½ | cups 100-proof vodka |
| 6 | drops green food coloring |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar with tight-fitting lid. Add lime zest, lime juice, vodka, and food coloring. Cover and let stand in a cool, dark place for 1 month.
Rack or filter liqueur into final container such as wine bottle, fruit jar, or decanter.
YIELD: APPROX. 1 QUART
Quick & Easy
| 1½ | cups sugar |
| 1 | cup water |
| ¾ | teaspoon lime flavoring oil |
| 1½ | cups 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar with tight-fitting lid. Add flavoring and vodka, cover, and shake well. This cordial may be served immediately, but it’s better if allowed to age for 1 month.
YIELD: APPROX. 1 FIFTH
Orange Liqueur is warmer, softer, and mellower than its citrus cousins. We think this cordial is captivating over crushed ice, congenial in butter icing, and pretty enough to grace any table. We like to serve it with almond cookies, either alone or mixed with coffee for a creative cappuccino.
| 1½ | cups sugar |
| 1 | cup water |
| ¼ | cup orange zest |
| 2 | tablespoons fresh-squeezed lemon juice |
| 1½ | cups 80-proof vodka |
| 3 | drops yellow food coloring |
| 2 | drops red food coloring |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar with tight-fitting lid. Add orange zest, lemon juice, vodka, and food coloring. Cover and let stand in a cool, dark place for 1 month.
Rack or filter liqueur into final container such as wine bottle, fruit jar, or decanter.
YIELD: APPROX. 1 QUART
Quick & Easy
| 1½ | cups sugar |
| 1 | cup water |
| ¾ | teaspoon orange flavoring oil |
| 1½ | cups 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar with tight-fitting lid. Add flavoring and vodka, cover, and shake well. This cordial may be served immediately, but it’s better if allowed to age for 1 month.
YIELD: APPROX. 1 FIFTH
Quick & Easy
| 2¼ | cups melon syrup |
| 1¼ | cups 100-proof vodka |
| ¼ | cup water |
| 1 | tablespoon fresh-squeezed lemon juice |
Place syrup, vodka, water, and lemon juice in clean 1-quart container. Cover tightly and shake well. Let stand in a cool, dark place for at least 1 month before serving.
YIELD: APPROX. 1 FIFTH
Green Melon Liqueur Fruit Salad
Here’s a fruit salad that’s sure to have your guests asking for seconds.
| 1 | cantaloupe |
| 1 | honeydew melon |
| ½ | watermelon |
| 1 | cup seedless grapes |
| ½ | cup Green Melon Liqueur |
| ¼ | cup honey Juice of 1 lemon |
| 1–2 | teaspoons light salad oil |
| Toasted slivered almonds or toasted flaked coconut |
Use a melon baller to make 3 cups each of cantaloupe, honeydew melon, and watermelon. Place in bowl and add grapes. Toss lightly to mix. Mix Green Melon Liqueur, honey, and lemon juice. Add salad oil (to help dressing cling to the fruit). Scoop salad into wide-mouthed wineglasses and pour dressing over salad. Top with toasted slivered almonds or toasted flaked coconut. SERVES 10–15.
Melon Liqueurs
Melons, we thought, should be among the easiest fruits to turn into liqueurs. They are simple to cut up, you get a lot of juice for your effort, and they taste good. We were wrong. Our high expectations for melon-flavored cordials were never realized. It’s hard to tell what flavors are inside those deceptive rinds, so rather than thump, sniff, weigh, and hope to get lucky, we decided to try commercial flavorings. The results were more predictable, and the process was certainly easier.
Quick & Easy
Watermelon says summer better than any other fruit we know, but unless you’re a fan of watermelon pickles, attempts at preserving watermelon are usually less than satisfactory. Making watermelon liqueur seemed a good solution to the problem of preserving that sweet summer flavor. Our first attempts were, however, just as unsatisfactory as trying to can or freeze the melon. Something got lost in the translation. Then we tried the watermelon flavoring extract that candy makers sometimes use. Bingo! A watermelon cordial that we can serve to guests without damaging our cordial reputation.
| 1½ | teaspoons watermelon flavoring extract |
| 1 | cup light corn syrup |
| 1 | cup water |
| 1½ | cups 100-proof vodka |
| 1 | tablespoon fruit protector |
Place flavoring, corn syrup, water, vodka, and fruit protector in clean 1-quart jar. Cover tightly and shake well. Let stand in a cool, dark place for at least 1 month before serving.
YIELD: APPROX. 1 FIFTH
Patience Is a Virtue
It’s tempting to serve cordials made with flavoring agents immediately, since they look ready. Because you have not used whole fruits, they do not have to sit in order to clear. Be patieint: As with other cordials, they’ll taste better once time has worked its flavor-mellowing magic.
You may decide to keep this liqueur around just for the aroma! It smells like a lazy Georgia afternoon when the peaches are ripe and a soft breeze drifts across the front porch.
| 1 | cup sugar |
| 1 | cup water |
| 2 | pounds fresh ripe peaches, stemmed and washed |
| 1 | teaspoon lemon zest |
| 1 | teaspoon orange zest |
| 1½ | cups 100-proof vodka |
| 1 | cup brandy |
| 4 | drops yellow food coloring |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Cut peaches in half, remove pits, and slice thin. Place peaches, pits, and citrus zests in clean 2-quart jar. Pour syrup over peaches and add vodka, brandy, and food coloring. Cover tightly and let stand in a cool, dark place for 2 weeks.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover, and let stand for 2 to 3 weeks more. Rack or filter into final container such as wine bottle, fruit jar, or decanter.
YIELD: APPROX. 1 QUART
Quick & Easy
| 1½ | cups sugar |
| 1 | cup water |
| 1½ | teaspoons concentrated peach flavoring extract |
| 1½ | cups 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar. Add flavoring and vodka, cover tightly, and shake well. Cordial may be served immediately, but it’s better if aged for 1 month.
YIELD: APPROX. 1 FIFTH
A Unique Flavor
The peach pits give the liqueur a trace of almond flavor.
If you like the flavor of plump, ripe pears but dislike their grainy texture, you’ll really appreciate the taste of Pear Liqueur — a mellow cordial with all the grace and none of the grit of fresh pears.
| 3 | cups sugar |
| 2 | cups water |
| 2 | pounds fresh ripe pears, stemmed and washed |
| 1 | teaspoon lemon zest |
| 2½ | cups 100-proof vodka |
| 1 | tablespoon fruit protector |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Quarter and core pears, then slice thin. Place pears and lemon zest in clean 2-quart jar with a tight-fitting lid. Pour syrup over pears and add vodka and fruit protector. Cover and let stand in a cool, dark place for 2 weeks.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover, and let stand for 2 to 3 weeks more. Rack or filter into final container such as wine bottle, fruit jar, or decanter.
YIELD: APPROX. 1½ QUARTS
| 1 | cup sugar |
| ½ | cup water |
| 8 | large, fresh purple plums, stemmed and washed |
| 3 | cups dry white wine |
| 1 | cinnamon stick |
| 1 | teaspoon pure vanilla extract |
| 1 | cup 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 2-quart jar with tight-fitting lid. Cut plums in half and remove pits. Add plums, wine, cinnamon, vanilla, and vodka to syrup. Cover and let stand in a cool, dark place for 1 month.
Rack or filter into final container such as wine bottle, fruit jar, or decanter.
YIELD: APPROX. 2 QUARTS
Plum Liqueurs
The French call liqueurs made from plums prunelles. We’ve included one French and one Oriental variety here. The French version has a hint of spice; the Oriental is warm, with a taste of honey. Regardless of which one you make, you’ll love the rich flavor and beautiful color.
This liqueur glows with the taste of honey and plums.
| 1 | cup water |
| 1 | cup honey |
| 10 | fresh yellow plums, stemmed and washed |
| 2 | cups plum wine |
| 1 | cup brandy |
| 1 | cup 100-proof vodka |
| ½ | teaspoon lemon zest |
| 1 | tablespoon fresh-squeezed lemon juice |
Bring water and honey to a boil over medium-high heat. Boil for 2 to 3 minutes, skimming off any foam that rises to the surface. Remove from heat and let stand until just warm. Pour into clean 2-quart container with tight-fitting lid. Cut plums in half and remove pits. Add pits to jar. Mash plums in a bowl with potato masher. Add mashed plums, wine, brandy, vodka, lemon zest, and lemon juice to syrup. Cover and let stand in a cool, dark place for 1 month.
Use a coarse sieve or colander to strain out solids. Discard. Strain again using a fine-mesh strainer. Transfer to clean container, cover, and let stand for 1 week. Rack or filter into final container such as wine bottle, fruit jar, or decanter.
YIELD: APPROX. 1½ QUARTS
Variation: For an interesting variation, try Oriental Spiced Plum Liqueur. Just add the following ingredients to the honey-water mixture.
| 1 | teaspoon pure vanilla extract |
| ½ | teaspoon ground allspice |
| ½ | teaspoon ground cloves |
| ½ | teaspoon ground nutmeg |
| 2 | cinnamon sticks |
Plum Marinade
For a treat, add the plum residue to a marinade made with teriyaki sauce and a little light vegetable oil. Marinate chicken breasts for several hours. Then pop them into a heavy skillet spritzed with vegetable cooking spray. It may be the lightest and most delicious chicken dish you’ve ever tasted.
Rhubarb isn’t everyone’s cup of tea — or glass of cordial. But something wonderful happens to it when you turn it into this easy-to-make liqueur.
| 1½ | cups water |
| 4 | cups fresh rhubarb, cut into 1-inch pieces |
| 3 | cups sugar |
| 1 | teaspoon orange zest |
| 2 | cups 100-proof vodka |
| 2 | cups white zinfandel or other rosé wine |
Bring water, rhubarb, sugar, and orange zest to a boil over medium-high heat, stirring constantly to prevent scorching. When sugar is dissolved, remove from heat and let stand until just warm. Pour into clean 2-quart jar with tight-fitting lid. Add vodka and wine. Cover and let stand in a cool, dark place for 2 weeks.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover, and let stand for 2 weeks more. Rack or filter into final container.
YIELD: APPROX. 2 QUARTS
Variation, for fans of strawberry-rhubarb pie: Try adding 1 cup crushed strawberries to the cooked rhubarb.
Broiled Grapefruit with Rhubarb Liqueur
Try this as an appetizer for Sunday brunch. Don’t worry about the alcohol; it will evaporate in the oven. Halve and section a chilled grapefruit and remove visible seeds. Drain excess juice, then pour 1 tablespoon Rhubarb Liqueur over each half. Sprinkle 1 teaspoon light brown sugar on each half and broil until lightly brown. Sugar should melt but not burn. Top each half with ½ maraschino cherry and serve immediately. Serves 2.
Tropical liqueurs are as warm and wonderful as their name suggests. The recipes in this section are made with vodka, which adds little flavor to the finished cordials. Many other tropical liqueurs are made with rum or brandy, and the bases contribute their own flavors. We’ve included these tropical delights in chapter 8.
Banana Liqueur smells wonderful when you are making it, but the consistency reminds us of pureed baby food. Don’t let that put you off. This just may become one of your favorite cordials.
| 1½ | cups sugar |
| ¾ | cup water |
| 1 | teaspoon pure vanilla extract |
| 2 | ripe bananas, peeled and mashed |
| 3 | cups vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and add vanilla. Let stand until just warm. Place mashed banana in clean 1-quart, wide-mouthed jar. Add syrup and vodka. Cover and let stand in a cool, dark place for 3 to 4 days, stirring or shaking once or twice a day to prevent clumping of fruit.
Use a fine-mesh strainer to strain out solids. Discard. The liqueur will still be cloudy. Cover and let stand undisturbed until it clears. Rack into a clean container. Cover and age for 1 month. If more sediment settles to the bottom, rack again before serving.
YIELD: APPROX. 1 QUART
Quick & Easy
| 1½ | cups sugar |
| 1 | cup water |
| 1½ | teaspoons concentrated banana flavoring extract |
| 1½ | cups 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar. Add flavoring and vodka, cover tightly, and shake well. This cordial may be served immediately, but it’s better if aged for 1 month.
YIELD: APPROX. 1 FIFTH
If you’re a fan of banana-nut ice cream, try a banana liqueur parfait. In a parfait glass, swirl a little of the cordial with vanilla ice cream and layer with chopped walnuts or macadamia nuts.
Kiwifruits always remind us of a kid who needs a haircut. They may be charming on the inside, but it’s hard to take them seriously with all that hair. Who would have thought that they could turn into such a sophisticated cordial!
| 6 | kiwifruits, peeled |
| 2 | cups sugar |
| ½ | teaspoon orange zest |
| ½ | teaspoon lemon zest |
| 2 | tablespoons fresh-squeezed lemon juice |
| 1 | cup water |
| 1½ | cups 100-proof vodka |
| 1 | drop green food coloring |
Coarsely chop kiwifruit and place in bowl with sugar. Let stand for about 1 hour. Add orange zest, lemon zest, and lemon juice. Transfer to a clean 2-quart container and add water, vodka, and food coloring. Cover and let stand in a cool, dark place for 2 to 3 weeks, shaking occasionally.
Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover, and let stand for 1 week. Rack into final container. Age for at least 1 month before serving.
YIELD: APPROX. 1 QUART
Refreshing Kiwi
Kiwi liqueur is a bit like that made from strawberries in that it is refreshing and mildly reminiscent of spring — light, lively, and luscious.
The best way to ensure good pineapple liqueur is to choose your pineapple carefully. It should be yellow to golden orange in color, and exude the enticing aroma of ripe pineapple.
| 2 | cups sugar |
| 1 | cup water |
| 2 | cups chopped fresh pineapple |
| 1 | teaspoon lemon zest |
| 2 | tablespoons fresh-squeezed lemon juice |
| 2 | cups 100-proof vodka |
| 4 | drops yellow food coloring |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and add pineapple. Cool until just warm. Transfer to clean 1-quart, wide-mouthed jar and add lemon zest, lemon juice, vodka, and food coloring. Cover and let stand in a cool, dark place for 3 to 4 days, stirring or shaking once or twice a day to prevent clumping of fruit.
Use a fine-mesh strainer to strain out solids. Discard or reserve for future use. The liqueur will still be cloudy. Cover and let stand undisturbed until it clears. Rack into clean container and let stand for 1 month. If more sediment settles, rack into final container before serving.
YIELD: APPROX. 1 QUART
Quick & Easy
| 1½ | cups sugar |
| 1 | cup water |
| 1½ | teaspoons pineapple flavoring extract |
| 1½ | cups 100-proof vodka |
Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and let stand until just warm. Pour into clean 1-quart jar. Add flavoring and vodka, cover tightly, and shake well. Cordial may be served immediately, but it’s better if aged for 1 month.
YIELD: APPROX. 1 FIFTH
Cooking with Pineapple
This liqueur is great for cooking, especially with chicken or pork. Use the pineapple chunks that you strain out to cover chicken pieces. Bake for a wonderfully flavorful dish.
Pomegranates have a wonderful flavor and beautiful color, but eating the fresh fruit is a time-consuming endeavor. Pomegranate liqueur gives you the same essence without the trouble.
| 3–4 | fresh pomegranates |
| 2 | cups sugar |
| 1 | teaspoon orange zest |
| 1 | tablespoon fresh-squeezed lemon juice |
| 2 | cups 100-proof vodka |
| 1 | cup white zinfandel |
Peel pomegranates and scrape the flesh-covered seeds into bowl, removing the bits of membrane that separate the seed clusters. Add sugar and crush fruit with wooden spoon. Let stand for about 30 minutes. Add orange zest and lemon juice and let stand for 30 minutes more. Use a fine-mesh strainer to strain out solids. Discard. If necessary, add a little water to the mixture to make 1 cup. Transfer juice to clean 1-quart, wide-mouthed jar with tight-fitting lid. Add vodka and wine. Cover and let stand in a cool, dark place for 1 month.
Rack or filter into final container such as wine bottle, fruit jar, or decanter.
YIELD: APPROX. 1 QUART
Quick & Easy
| 1½ | cups grenadine |
| ½ | cup water |
| 1½ | cups 80-proof vodka |
| 1 | teaspoon orange zest |
| 1 | tablespoon fresh-squeezed lemon juice |
Combine grenadine, water, vodka, orange zest, and lemon juice in 1-quart jar with tight-fitting lid. Cover and shake well. This cordial may be served immediately, but it’s bettter if allowed to age for 1 month.
YIELD: APPROX. 1 FIFTH