[Sca-cooks] OOP -- Cherry Liqueur

[Elaine Koogler]

Also...I was taught to put the berries and the alcohol in and leave it to
steep for about 6 weeks or more, then add simple syrup after straining the
fruit out.  I am currently making a raspberry cordial with white
brandy...I've had some made this way and it was wonderful.  I also make a
Scotch flower cordial that I use very cheap blended scotch to make...and it
came out incredibly good the last time I made it (which was the first
time!!).

Also, if you use seasonings (I used cinnamon with blackberries and peaches),
the resulting cordial will be a little cloudy unless you strain it through a
paper filter.  I didn't because I didn't want to strain out the cinnamon
flavor!

Good luck...

Kiri

On Thu, Jul 3, 2008 at 12:27 PM, Beth Ann Bretter <ladypeyton at yahoo.com>
wrote:

> > Rule of thumb: if you wouldn't
> > drink it straight,
> > don't use it.
>
> The only exception to this rule is if you use grain alcohol for your
> liquer, which you should never drink straight.  I use grain because it is a
> much more neutral alcohol than even vodka.  I just halve the amount of
> alcohol I soak the fruit in and add more water to the simple syrup mix.
>
> It all balances out in the end and results in a much more fruity liquor
> than vodka or brandy.
>
> Peyton
>
>
>
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