in Drink Recipes, Germany

Hirschau Christmas Liqueur

updated

Spread the love

Ingredients for 1 servings:

  • 125 g fig(s), dried
  • 50 g pitted dates
  • 125 g prunes, pitted
  • 25 g raisins
  • 1 vanilla pod(s)
  • 1 stalk(s) cinnamon
  • 3 cloves
  • 3 peppercorns
  • 1 pinch of cardamom
  • 1 tbsp honey
  • 125 g rock sugar, white or brown
  • 1 bottle of brandy, 0.7 l

Instructions

Working time approx. 5 minutes; Rest period approx. 1 day; Total time approx. 1 day 5 minutes

Place the dried fruit in a tureen, pour half a bottle of brandy over it, cover, and let stand for 24 hours to allow the fruit to swell. Transfer everything to a large glass jar, add the spices, honey, and rock candy, and pour the remaining brandy on top. Let the liqueur mature for about 4 weeks, then strain and let it rest for a while. To make it clear, filter it a second time and pour it into a decanter.

Facebook Comments

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.

Jacket potatoes and quark

Peanut Cookies