Kakuzo Cherry Bitter liqueur is a distinctive blend of bitter cherries, grapefruit tart and aromatic gentian for a tasty cherry liqueur experience. Taste notes: The Lapponia Lakka Cloudberry Liqueur has a subtle mellowness and almost floral approach to it. With the slight bitterness, the liqueur has a beautifully-delicious, creamy sweet taste of cooked fruits in cinnamon and honey syrup. The finish is full-bodied and fragrant with a unique, piquant aroma of balanced spices and fruits. Summary In Japan, we have a liquor called “White Liquor” (ホワイトリカー), whichwe use for making plum wine or fruit wine. If you can’t find it, don’t sweat it and use shochu or vodka. Strain into pretty bottles. The flavor will continue to develop, it’s even better at 6-9 months. The color can get paler over time, but it's still delicious. Store in a cool and dark place. Taste notes: Clean, candy-sweet melon flavour, but very smooth and well balanced. Pleasantly fragrant with melon flesh and the crispiness of the green apple, the liqueur gives a subtle dry finish.

Most of them were swiftly scrubbed, stoned and frozen to await their fate – plum wine perhaps or maybe more plum jerkum trials – but as my sister is partial to a drop of fruity liqueur some of them were plunged straight into a bottle of vodka to introduce their wild ways to the spirit world. And rather than a straight plum liqueur we fancied developing some more interesting flavours to enhance their fruitiness. So we spun the spice wheel of fortune and landed upon cardamom. And now we’re sharing the recipe with you… Our easy wild plum and cardamom liqueur recipe It’s perfect for sipping on its own,” she declared. “I can see this being served around the holidays.” Canning fruit, like many domestic arts, has traveled the diminishing path from a technique universally practiced to a craft reserved for those with the luxury of time. But time is all we have, and I vote for spending that time eating delicious food.I've also got a million ideas for other fruits, but I'm keeping that for other blog posts! In the meantime, enjoy my blogger friends' beautiful cranberry liqueur and kumquat liqueurs- and don't forget my limoncello! Scroll below to find a printable recipe card. When you’re satisfied, drain and drink. (I tried eating the fruit but it was intensely alcoholic-tasting so I discarded it. You may find a use for it.) I was very flattered because Mary Frances has been around lots of good food and drink, and I was basically just fooling around. But my experiments yielded some simple, valuable lessons: You can tweak the plum liqueur (and similar kinds of concoctions, I imagine) as it develops and it changes character over time. For example: Japanese brewing and distilling company Suntory was founded in 1899 in Osaka and is one of the oldest alcoholic beverage companies in the country. Throughout the decades of successfully growing and expanding their business, Suntory became one of the largest distilleries in the world.

I started making this plum liqueur last August or September with plums from our farmers’ market. They were late season and not the sweetest so I decided to not only sweeten them up but also to liquor them up. My inspiration came from a plum wine recipe in Bon Appetit magazine that included 3 ingredients: fruit, vodka, and sugar plus a lot of time. (The magazine called their concoction a wine but it’s technically a liqueur since it’s made from distilled spirits, fruit, and sugar.) We had a partially full bottle of Costco vodka that we decided we didn’t like much so I had liquor to experiment with. The cane sugar and 2-year-old brandy from the cognac region in France are added to the concentrate, along with the green food colouring, to give the liqueur this unique, electric colour, matching the flesh of muskmelon. We’ve looked for something plum flavored, but what was available commercially left a lot to be desired. It was way too strong and had no fruit flavor. I thought I would try making my own, Polish Plum Liqueur (nalewka śliwkową), and did a test run over the weekend. If you have a couple pounds of plums this summer and vodka, add sugar and aromatics to fashion you own plum wine for the holidays. This is something to make now for drinking later. Created by bartenders for bartenders; this vibrant colour Japanese liqueur was inspired by the ingenious Shinjiro Torii, founder of Suntory brand. His life-long dream was to develop a colourful drink, which inspired the creation of Midori liqueur.These raw green plums are not edible as they are too tart and bitter (also if you eat too many of them, it is said you’ll likely have a stomachache). We only take the extract of the fruits by fermenting them with lots of sugar or salt. Where to Get Ume Plums You are thinking of Slivovitz. It is a fruit brandy made from damson plums. Read more about Slivovitz here. Turkish sour plums – A reader in Europe got them from a Turkish market and used them in this recipe. He said his umeshu tasted as good as the one he had in Japan! Note Hesser says “eating delicious food.” Yes, plum liqueur needs time to find itself. Once it’s ready, please don’t wait for the perfect moment to decant it. That day will never arrive. Drink your plum liqueur on a Thursday in October or a Sunday in December. Please. Those days that aren’t July 4 or Christmas or New Year’s are the warp and woof of a life. Open the damned jar.

Plum liqueur comes to us courtesy of Diana Henry’s Salt Sugar Smoke, a treasury of recipes designed with germophobic American preservers in mind. Dark, burgundy red colour liquid comes presented inside a round-shaped bottle design of which is based on the globus cruciger. The bottle, decorated in a gold-lettered ribbon across the middle, is topped with a gold-colour cap. Start by adding sliced plums to a clean glass jar with a tight lid. Cover the plums with sugar, then pour vodka over until it covers all the plums. Do this in two turns, so that it will be two layers of plums, two of sugar, and two of vodka. Yes, like a form of Benedictine. It’s delicious, brilliant,” she responded. We drank some more of it. For over 20 years, the Tequila Rose Distilling Company has been producing this enticing blend of strawberry cream and tequila. The company soon gained celebrity status and is still all over social media.Orange peel: this helps add a livey freshness to the beverage that wholly tallies with the other ingredients. Again, it’s not traditional and can be left out