John Myers
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Rowan Liqueur
The perfect rowan liqueur recipe with a picture and simple step-by-step instructions.
to start
- 2 kg Rock sugar
- 7 piece Cinnamon stick
- Per attachment glass 1
- 7 tablespoon Coriander grains
- 1 tablespoon per neck glass
- 4 liter Brandy
- Large translucent glasses
for storage
- Beautiful bottles with corks
- Pick rowanberries in the forest, pluck them, wash them and then put them in the freezer for 3 days. If you wait until the first frost is over, the birds have picked them all up. This year the berries are particularly beautiful.
- Rinse the jars (with clip locks or large screw-top jars) carefully fill 2/3 with berries 1/3 sugar candy over top, add cinnamon stick and coriander seeds and pour brandy over them. The whole thing should be well covered. Close the jars tightly.
- Now you need a lot of patience. The whole thing now has to move in the sun for 3 months if possible. Shake well once a day.
- Then line a sieve with a cheesecloth and strain. Now it can be tasted for the first time. Fill into bottles (I took them from the brandy) or carafes or bottles with cork stoppers and keep them as dark as possible.
- The longer the liqueur can infuse, the better it tastes.
- This liqueur is also suitable as a delicate seasoning for game sauces.
- Rowanberry liqueur mixed with dry white wine is also a delicious aperitif
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