5 blackberry liqueur recipes. Dedicated to summer.

If you like to wander through the forest in the summer, do not be lazy to pick various berries. After preparing all sorts of “eco-preserves” and “eco-compotes”, do not forget to fill the freezer with your prey. In winter, you can make great alcoholic drinks from it. Blackberry liqueur is impeccable.

Why recipes with berries in winter? – you ask. And I will answer – it’s even better. Frozen berries are always preferred in tinctures, liqueurs and liqueurs. Freezing contributes to a better separation of juice, therefore, drinks are more saturated in taste and aroma. Of course, all this is true only for homemade preparations. But, as they say, without fish you will become cancer yourself. Supermarket doors are always open.

Blackberries are healthy and very, very tasty. Perfect for liqueurs. The berry yields decent, the branches, as a rule, burst from black fruits, similar to raspberries. It is poorly cultivated, at least in our country, so you will have to stomp into the forest for the berry. You should look for it on the edges, along the lowlands of the banks of rivers and streams, in bushes. For blackberries, you need to go somewhere at the end of July (much depends on the climate here).

Western folklore says that on Michaelmas Day (September 29) the devil spits on blackberries, so picking berries after this date is considered bad manners.

Perhaps the most commercially successful blackberry-based drink is Rocky Mountain Blackberry liqueur, which is produced by Leopold Bros. It was founded, as the name implies, by two brothers – Scott and Todd Leopold. The liqueur is made in Denver. Blackberries are harvested in the Rocky Mountains in late summer. The juice obtained from the berries is mixed with whiskey, after which the drink is aged in bourbon barrels. It turns out a very interesting drink with a complex berry taste and aroma.

A bottle of Rocky Mountain Blackberry is worth a lot of money, so I suggest you make your own liquor. The closest to the original is the first recipe. The other four are simply delicious blackberry liqueurs that, apparently, just no one has undertaken to produce on an industrial scale. The idea is great by the way…

Homemade Rocky Mountain Blackberry Liqueur

Whiskey. The recipe includes scotch, which is very strange, because bourbon dominates in the USA. However, any drink that can be called “whiskey” will be a worthy companion of a summer berry. If you are an experienced moonshiner and have mastered the art of making grain distillates, feel free to use them, preferably infused with oak chips. Homemade bourbon and even corn moonshine will fit perfectly. For 1 liter of our distillate, you should take no more than one bay leaf, preferably less.

Mix all the ingredients and infuse for 3-4 weeks in a dark, cool place. You can insist more, but the berries must be removed no later than 6 weeks of infusion, otherwise they can give the drink unwanted woody notes. After insisting, our original “Rocky Mountain Blackberry” must be filtered, filtered through a cotton filter and sent to ripen for at least 2-3 weeks.

Blackberry whiskey classic

The drink is entirely prepared according to the technology of sloe gin, which we have mastered a long time ago. The ingredients are just different:

First, sterilize a liter jar. Rinse the berries, and then dry or at least dip them with napkins. Pour dry blackberries into our sterile container, add sugar until it fills 2/3 of the jar mixed with berries, and then pour any whiskey or grain distillate to the top. Before sending the jar to a secluded corner, wait a couple of minutes until the whiskey / distillate fills all the cavities between the berry, and then add more so that the liquid is just under the lid.

Be sure to insist in a dark place for 2 weeks, shaking the liquor 1-2 times a day, then another 6-8 weeks, shaking the contents of the jar no more than 1 time per week. After that, the liquor must be filtered and kept for at least 10-12 months, and then drunk.

Like sloe gin, this drink needs a long aging. Berries, by the way, are definitely not worth throwing away – they will be a great addition to vanilla ice cream.

Spicy blackberry brandy

From sugar and water, boil a simple syrup, cool. Rinse blackberries, crush and pour into a jar of a suitable volume. Add all ingredients, seal tightly. Insist in a dark cool place for 1 month. Strain, filter through a cotton filter, stand for 1-3 months.

Blackberry liqueur with tea

The liqueur is very similar to one of the variations of tea liqueur. Please take note!

Add blackberry juice to the pan (to get juice, just grind the berries through a sieve), sugar, cloves, tarragon and lemon zest. Bring to a boil, add tea leaves. Reduce heat to low and simmer for about 10 minutes. It is advisable to remove the tea after 5 minutes (for this it can be put in a special tea bag or sieve). Cool liquid to room temperature and add alcohol. Keep in a dark place for at least 1 month.

Blackberry liqueur with lemon flavor

Put the washed and dried berries in a jar, add sugar and mash them well. Let stand for an hour. Add moonshine / alcohol and cognac, shake well. Add simple sugar syrup (light corn syrup can be used here), 1 tablespoon lemon juice, and 1 teaspoon minced zest. Insist for 2 weeks in a dark cool place. Strain, filter. Let the liquor rest for 1 week and strain again-filter. Withstand 1 month.

Don’t miss out on the blackberry liqueur recipes – you might like them more.

You can drink all liqueurs in pure form or as part of cocktails, add to tea. Blackberry liqueurs taste very well with apple juice. It is recommended to stock up on them for the winter and uncork them when the soul yearns for summer!