In the proposed recipe, sweet, astringent and spicy tones are well balanced, as a result, the persimmon liqueur is strong, but easy to drink. The main thing is to follow the technology and remove the ginger in time.
For cooking, you need a persimmon of any variety, it is advisable to use slightly unripe fruits, then the drink will turn out to be more aromatic, and it will be easier to filter it from turbidity. But in the absence of a slightly unripe one, even an overripe persimmon will do.
As an alcohol base, I advise aged alcohol: cognac, whiskey or dark rum, since tannic notes perfectly complement the taste of the liquor. Store-bought vodka, ethyl alcohol diluted to 40-45%, or well-purified moonshine (it is advisable to take fruit distillate) is also suitable.
Ingredients:
- persimmon – 2 pieces;
- vodka (moonshine, cognac, alcohol 40-45%) – 0,5 liters;
- peeled ginger root – 6-7 cm;
- vanilla sugar – 5 grams;
- sugar (honey) – to taste.
persimmon liqueur recipe
1. Wash the persimmon, remove the stalks. Cut each fruit into 10-12 pieces.
2. Put the pieces in a container for infusion, pour in the alcohol base. Close hermetically.
3. Infuse for 14 days in a dark place at room temperature, shake every 2 days.
4. Add peeled, finely chopped ginger root and vanilla sugar to the resulting infusion. Mix. Leave for 3 days, shake once a day. Taste it, if the ginger and vanilla tones are not strong enough, stand for a couple more days.
5. Strain the drink through several layers of gauze, let the residue drain by gravity, do not squeeze the pulp. Filter the liquid part through cotton wool or a coffee filter.
6. Taste the persimmon liqueur, optionally sweeten it with sugar or honey. Pour into bottles for storage, close tightly. Leave for 3-4 days to stabilize the taste.
Shelf life in a place protected from direct sunlight – up to 3 years. Fortress – 32-34%.
