in Drink Recipes

Christmas liqueur

updated

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Ingredients for 1 servings:

  • 125 g fig(s), dried
  • 50 g pitted dates
  • 125 g plum(s), dried, pitted
  • 40 g raisins
  • ½ vanilla pod(s)
  • ½ stalk(s) cinnamon
  • 3 carnations
  • 3 peppercorns
  • 1 pinch of cardamom
  • 1 tbsp honey
  • 125 g rock sugar, white or brown
  • 700 ml brandy

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the dried fruit in a terrine. Pour in half a bottle of brandy. Cover the terrine and let it stand for 24 hours to allow the fruit to swell. Empty the entire contents into a large glass. Add the spices, honey, and rock sugar, and top with the remaining brandy. Let the liqueur mature for about 4 weeks. Then strain it through a filter and let it rest for a while. To ensure it is nice and clear, filter it a second time and pour it into a suitable decanter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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