Peach liqueur at home – TOP 5 recipes

Peaches are a fruit so tasty that its name has become a household name for everything sweet, fragrant and appetizing. The taste and smell of this fruit is not lost at all when combined with alcohol, so peach liqueurs are very popular all over the world. At the same time, it is not at all difficult to cook them and it is a pleasure. Let’s try!

Peach is one of the few fruits that do not lose their beneficial properties during processing, so tinctures on it are not only tasty, but also partly useful – for the stomach, kidneys, and nervous system. In many recipes for apricot liqueurs, apricots can be safely replaced with peaches – you just need to put them one and a half times less, since they are much more aromatic and brighter in alcohol.

This fruit was created in China by breeding bitter almonds, so the stone can also be safely used if you like a light bitter “amaretto” in your drink. The only problem with peach liqueurs is the abundance of pulp, which gives unpleasant haze and sediment. It is not difficult to escape from this – you need multiple filtration and long-term settling. But patience is a trait that is already inherent in all lovers of homemade tinctures, so let’s get started without further ado.

Surely there is something better in the world than enmity. For example, peaches. Peaches are better than enmity.

Tommy Joe Ratliff

From the editor: and homemade peach liqueur is even better, as it has not only a soothing taste that makes you forget about negative emotions, but also a slight calming effect.

No. 1. Simple peach liqueur recipe

This liqueur is very easy to prepare with improvised means. All you need is ripe, as fragrant fruits as possible, good vodka or alcohol, and, of course, time. The classic recipe also includes spices, but if you want to get more peachiness, you can do without them.

How to cook:

1. Washed peaches, freed from the stone, are poured with boiling water for a couple of minutes, after which they are immediately cooled in cold water.
2. After that, the skin will be easily removed with a knife – it must be removed, and the pulp should be crushed with a blender into a puree.
3. Part of the boiling water that was used for blanching – 100-200 grams – must be poured into the mass, after which – roughly squeeze the juice out of it using several layers of gauze.
4. Vodka and spices are added to the juice, everything is shaken well and sent to a dark warm place for at least 2 weeks.
5. After that, the liquor must be passed through a cotton filter several times, sweetened to taste, and then sent for another week or two to ripen in the same place. If turbidity appears in the drink during settling, the filtration procedure should be repeated.

No. 2. Homemade peach liqueur with pits

This liqueur is also simple, besides – it does not have to be filtered so carefully, due to the fact that the fruits in it are not crushed into porridge, but cut into slices. The author recommends adding a handful of apricots to peach pits. But in principle, this is not necessary – if you don’t have apricots, you can do without them, then the drink will be less almond in taste and smell.

Preparation:

1. Peel the peaches, as in the previous recipe, then cut into medium slices.
2. Break the bones with a hammer or nutcracker, remove the nucleoli, steam for a minute or two in boiling water and peel off the bitter skin.
3. Place whole kernels and slices of fruit in a suitable jar – almost to the top – and pour vodka so that it completely fills the volume and covers the ingredients.
4. The whole thing is infused – as usual, in a dark and warm place – for 2 weeks, after which the tincture is drained, and the pulp is squeezed out well through cheesecloth. Leftover alcoholized fruit can be eaten or used for baking.
5. Prepare a standard sugar syrup, cool and mix it with the tincture.
6. Let the drink rest for another week, filter if necessary, after which our homemade peach liqueur can be tasted!

Serov’s famous painting “Girl with Peaches” depicts Vera Mamontova, whose gaze, as art historians say, “expresses playfulness, slyness and spirituality.” “Girl under peach liqueur”, which was brought later, Serov did not write – her look became even more sly, but all spirituality disappeared somewhere …

No. 3. Peach zest liqueur with vodka and brandy

This drink is as close as possible to De Kuyper Peach Tree – probably the most famous peach liqueur in the world. Therefore, it is quite possible to prepare classic cocktails with it – for example, the same “Sex on the Beach”. The liquor is sweet, viscous, has a very, very light amaretto flavor, since whole bones are used for cooking, not nucleoli.

Preparation:

1. In this recipe, the peaches are not freed from the skin – and rightly so, because the skin gives aroma and color, so that your homemade peach liqueur will not only be tasty, but also fragrant and beautiful, without any dyes and odor enhancers. All you need to do is wash the fruit and cut them into very thin slices, as thin as possible.
2. Pieces of peaches and whole seeds from under them are placed in a jar, citrus zest is also sent there.
3. Separately, a simple sugar syrup is prepared, with which our fragrant mass is poured.
4. Add all the brandy to the container. The volume of the jar is filled with vodka to the very lid, everything is shaken well and sent to a dark and cool place for 3-4 weeks.
5. After the end of the infusion, the liquid is drained through gauze, and the remaining pulp is diligently squeezed out using the same gauze.
6. The resulting infusion must be filtered again, this time more thoroughly, through a cotton or paper filter.
7. Before drinking, the liquor will need to “rest” for another two weeks, after which it must once again be drained from the sediment and passed through the filter – for greater transparency, after which your own “Peach Tree” is declared ready!

No. 4. Homemade peach bourbon liqueur

Peach pairs well with corn whiskey—after all, the Peach State, Georgia, and the Bourbon State, Kentucky are close neighbors. Therefore, if you have a bottle of Jim Beam lying around, you can make such a drink. And if it’s not lying around, you can effectively ennoble twice-distilled corn moonshine. But vodka is also suitable, what is there …

This liqueur has a strong almond flavor, as it uses the “great-grandfather” of the peach, the bitter almond, instead of the pit. Attention! Almonds are dangerous in large quantities, so follow the recipe strictly! We spoke in detail about the dangers of hydrocyanic acid in the article on bird cherry tinctures.

Preparation:

1. Wash the fruit, remove the stone, cut into slices.
2. Put pieces of peaches in a jar, throw almonds and broken cinnamon there, add sugar and pour alcohol down the neck of the jar.
3. Insist for a week, after which – open and remove the almonds. Close and insist another week.
4. Filter and taste the drink, in case of excessive bitterness and strength, you can add a little sugar syrup.
5. Defend for another 4-5 days, if necessary – re-filter.

No. 5. THE FASTEST fresh peach liqueur

Don’t want to wait a month or even a week? Do you need peach liqueur RIGHT NOW? Don’t get excited – we have one recipe that will help you! This drink is made very quickly, in fact it is not a liquor, but an alcoholic-fruit milkshake – thick, sweet and tasty (we prepared similar ones for the New Year).

Preparation:

1. Peel the peaches, as in previous recipes (you may not peel if you are in a VERY hurry), cut and grind into dust with a blender;
2. Pour in whiskey and vodka, continuing to mix the mass;
3. We alternately add condensed milk, cream and milk, reduce the speed to a minimum … wait another minute … That’s it!

And in conclusion – a wise quote from the famous aphorist Mark Twain:

“Even the sweet peach was once a bitter almond before graduating.”

The Rum Diary team hopes that our articles will help you become even more educated – at least when it comes to alcoholic beverages!