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Mild and fatty, macadamia nuts are unlike other inshell fruits. They have few sharp tannins and alkaloids, but full of delicate nutty-chocolate-vanilla flavors. These nuances of taste are well extracted by alcohol and are qualitatively revealed in a delicate balance. A worthy option for ennobling homemade soft rectified distillates and a new intoxicating experiment in which we will create the perfect macadamia nut tinctures and liqueurs.
Macadamia is a genus of four tree species native to Australia and part of the Proteaceae family. Of these, only three species (Macadamia integrifolia, Macadamia ternifolia and Macadamia tetraphylla) are cultivated, mainly in Australia and South Africa, the last (M. jansenii) is poisonous due to the toxic amount of cyanogenic glycosides.
Macadamia kernels resemble hazelnuts, but are softer and, compared to other nuts, are very, very fatty (up to 75% fat, mostly monounsaturated). They have a unique chocolate-vanilla flavor, but very subtle, which is why many manufacturers boil them in vanilla syrup – if your nuts are too sweet and exude an intense vanilla smell, then most likely they have gone through this stage of processing. However, this absolutely does not prevent them from being used in the preparation of drinks, but only under the condition of competent preparation.
We value not only the kernels, which are better to eat because of their usefulness (the richest source of B vitamins, manganese, magnesium and phosphorus) or to make a dense and very tasty liquor from them. Nut shells are an excellent source of flavor and aroma for tinctures. In macadamia, it is very strong, 5 times stronger than a hazelnut shell, and has mechanical properties similar to aluminum. To get the nucleoli, the shell is split on special machines or deep cuts are made on them, and then they are sent for sale with a metal “key” for their full disclosure. We need the last option.
Since the kernels and shells give a very delicate taste and aroma, it is very important to use a soft alcohol base for infusion. Store-bought vodka is often too harsh for this purpose, like diluted alcohol. An ideal choice would be a rested grain distillate (such as wheat) or a light rum. Molasses distillate highlights the nut’s tropical origins and is considered the best option for making thick liqueurs (the only popular macadamia liqueur, Trader Vic’s Macadamia Nut Liqueur, is made with rum and is a very worthy drink).
In fact, I completely forgot about this rare ingredient until Igor Alyoshin reminded me of it the other day. With the Dobrovar team, he shot a video recipe for macadamia nut tincture and, in the spirit of our previous collaboration on Forbidden Fruit, immediately shared with me a photo of the result. I, in turn, also immediately hasten to share with you my conclusions on this experiment, as well as my thoughts on this matter. Recipes for cognac tincture, delicious liquor and cocktails based on it will also be available.
Simple macadamia nut tincture
- 1 liter of vodka (better than moonshine 50-70%)
- 20-60 macadamia nut halves (50-150g)
- water (as needed, up to 40-45% of the fortress)
- 1 st. l. sugar (preferably cane)
How to cook:
First you need to prepare the nut shell. To do this, the halves of the nut should be washed and boiled for 2-5 minutes, and then browned to a pleasant toasted smell in the oven, heated to 180-250 оC (be careful not to burn). Some moonshiners burn the shell with a gas burner to a medium degree of roasting, as they usually do with oak chips (and some do nothing with it at all). Also, when boiling the shells, you can add a little sugar to the pan – during the drying-roasting, it caramelizes a little and adds a little complexity to the tincture.
Then fill the shell with vodka or high-quality, soft moonshine, seal tightly and leave in a dark, cool place for 1-2 weeks. Strain the resulting infusion, filter if necessary, add water if a stronger alcohol base was used, and dissolve a tablespoon of sugar. Let the drink rest for 2-4 weeks and you can start tasting.
Video recipe of our friends from Dobrovar:
Macadamia tincture “Under cognac”
Another imitation of cognac with prunes, but instead of almonds and galangal, subtle vanilla-chocolate motifs of macadamia. It is better to take a portion of the shell to the maximum, otherwise the nuts will be lost. Otherwise, the principles of the first tincture are used.
- 1 liter of moonshine or alcohol 50-60%
- 60 macadamia halves
- 0,5 g of vanilla sugar
- 5 ml caramel (can be burnt)
- 15 g prunes (can be smoked)
- 3-4 g oak chips or cubes medium toasted
How to do it:
Fold the macadamia nut shell prepared as described in the first recipe into a jar of a suitable volume. Add prunes and oak chips prepared according to the instructions. Pour everything with soft moonshine or sorting, close the jar hermetically (you can under vacuum) and leave it in a dark, cool place for a month. The first 2 weeks, periodically mix by shaking. Strain, filter, bring the strength to 40% with water, add sugar and caramel for color. Let it rest for 2-3 weeks and you can try.
Macadamia nut liqueur “Fried Tropics”
Something similar to the commercial Trader Vic’s Macadamia Nut Liqueur, but with coconut. Coconut pairs very well with the tropical essence of macadamia, it is also high in fat and has a subtle flavor in its natural form. Lime will bring a little freshness and emphasize the exotic origin of the main components, and roasting nuts will significantly improve their taste. For a drink, it is preferable to use not coconut chips, but chips – their taste is more delicate.
- 300 g blanched macadamia nuts
- 200 g coconut chips (may be lightly sweetened)
- 2 limes (no albedo zest only)
- 200-250 ml simple syrup
- 750 ml light rum or vodka/moonshine 40-50%
How to cook:
Heat a cast iron skillet over high heat for 5 minutes. Remove from heat, add nuts and chips and stir constantly for 2-3 minutes until a nice toasted nut-coconut flavor emerges. Pour onto a baking sheet and let cool for 10 minutes. Then the cooled nuts and chips need to be finely chopped; the easiest way to do this is with a food processor or blender, until a crumbly mass is formed.
Mix rum, nut mixture and lime zest in a jar of a suitable volume, mix thoroughly, seal the jar tightly and leave in a dark, cool place for 7-10 days. When there is enough nut-coconut flavor and aroma in the aroma and taste of the tincture, strain it through a sieve or several cheesecloths, do not squeeze. Add simple syrup to the infusion, pour into clean bottles and store in a dark cabinet. After 2-3 weeks you can try. Consume within 1 year.
Cocktails with macadamia liqueur
Liquor is well drunk in its pure form, chilled, and is also a universal additive to coffee – both black and cappuccino, and in general any other coffee drink. There are practically no official cocktails based on it, there are only a few modifications of popular tiki drinks (thanks to the existence of a liqueur from the legacy company of Victor Jules Bergeron, better known as Trader Vic). If your inquisitive mind is unstoppable, I recommend looking towards the White Russian, as well as numerous mixes with cream and ice cream.
I also recommend mixing it in equal or any other proportions with expressive rum and cream. It will be original if you use your own rum, gold or dark Buccaneer Bob will be just right. But that’s later. First try kneading this delicious, pardon the pun, tracing-on-tracing Pina Colada, Jeff Berry’s notorious chi chi cocktail from his 2002 cocktail collection Beachbum Berrys Intoxica.
Macadamia Chi Chi cocktail
- 120 ml of vodka
- 75 ml macadamia nut liqueur
- 240 ml of pineapple juice
- 60 ml coconut cream
- 2 glasses of ice
Add all ingredients to a blender and blend until smooth. Pour into two large tiki glasses and garnish with an umbrella.
Or make this typical “tiki” with it (a cocktail from The Plantation Gardens Hawaiian restaurant’s signature list, recreated by cocktail enthusiasts):
Cocktail “Prince Kuhio” / Prince Kuhio
- 30 ml macadamia nut liqueur
- 45 ml of pineapple juice
- 60 ml amber rum
- 15 ml orange juice
- dash of simple syrup
Shake all ingredients in a shaker with ice, strain into a hurricane glass with crushed ice. Garnish with an orange slice with a cherry and an umbrella.
Better yet, mix two drinks created specifically for the homemade version of macadamia liqueur (and be sure to use the homemade version of Kalua in the first one).
Cocktail “Cola Coffee” / Cola Coffee
- 30 ml Roasted Tropics liqueur
- 30 ml coffee liqueur
- 30 ml of pineapple juice
- 90 ml cola
Shake the first three ingredients in a shaker with ice, strain into a highball glass. Top up with chilled cola and garnish with a lime wedge.
Hawaiian Mojito Cocktail
- 6 fresh mint leaves
- 90 ml Roasted Tropics liqueur
- 15 ml fresh lime juice
- 90 ml lemon-lime soda
In a shaker crush the mint, add ice and shake together with the liqueur and lime juice. Strain into a tall glass with ice or a large chilled cocktail glass and top with citrus soda. Squeeze the juice from the lime slice on top and throw it into the glass, mix.
Good luck with all your experiments!