DIY Peach Liqueur

diypeachliqueurSummer fruit! If you’re lucky enough to have too many peaches (or have some in the freezer), then here’s a DIY liqueur project that will allow you to add a little summer to your cocktails even after the season’s over.

DIY Peach Liqueur

1 cup vodka
2 peaches, pitted and chopped
3 inch piece of lemon zest
3/4 cup sugar
3/4 cup water

Steep vodka, peach, and lemon zest for 2 days. Taste. If the peach flavor is too weak, steep for another day. Strain and filter mixture through through two layers of cheesecloth, pressing down to extract liquid.

Make simple syrup by heating sugar and water for about five minutes. Once cooled, mix simple syrup with the peach infusion. Let rest for a minimum of one day.

The recipe I created and posted here was first published on Serious Eats in my DIY vs. Buy column.

DIY Raspberry Liqueur

DIY raspberry liqueurThis homemade raspberry liqueur is perfect for adding to Champagne! The combination of wine and brandy makes for a complex complement to the raspberries. Use your DIY raspberry liqueur the way you would Chambord raspberry liqueur. Or come up with new recipes. (Psst: It’s great in Sangria.)


DIY Raspberry Liqueur

12 ounces raspberries
1/2 cup brandy
2 cups dry red wine
1 vanilla bean, split and scraped
1 tablespoon zest (about one lemon)
1 cup sugar

Muddle the raspberries in a glass jar just enough to release the juice. Add wine, seal and shake the jar. In a separate jar, combine the brandy, vanilla bean and lemon zest. Steep jars separately for two days.

Strain the raspberry/wine through a fine-mesh strainer lined with cheesecloth. Set aside one cup of this strained mixture. Combine the rest of the mixture with the sugar in a saucepan and heat on medium about five to seven minutes — until it’s a syrup. Let it cool.

Strain the brandy in the same way, then combine infused brandy with the cooled raspeberry/wine syrup and the reserved cup of raspberry/wine mixture. Let the final combination rest for two days at room temperature.

The recipe I created and posted here was first published on Serious Eats in my DIY vs. Buy column.

DIY Bottled Cocktails

Bottled Cocktails by Wendy Rose Gould

Bottled Cocktails by Wendy Rose Gould

Lots of bars have jumped on the trend of serving housemade cocktails that they’ve bottled. You can do this at home. (I haven’t, but it’s on my to-do list!)

Tales of the Cocktail has a great photo tutorial about how to bottle a cocktail (with recipes, of course). If you try it before I do, let me know how it goes!

DIY Grenadine

grenadine2Grenadine ain’t just for Shirley Temples. When made right, it can add more than sweetness and color to a drink. (Try a Jack Rose cocktail!) I like to add pomegranate molasses and rosewater to give the grenadine some depth and complexity. You can leave them out, but you’ll have a flatter, more one-dimensional syrup. (So, like, don’t leave them out, OK?)

Grenadine

2 cups pomegranate juice
1 1/2 cups sugar
4 tablespoons pomegranate molasses
2 teaspoons rose water

Cook pomegranate juice on medium heat for 5 minutes. Stir in sugar and cook about 5 more minutes, until it forms a syrup. Add pomegranate molasses, cook and stir for 2 more minutes

After the syrup cools, pour into glass container and rosewater. Refrigerate for up to one month, adding vodka to preserve if desired.

The recipe I created and posted here was first published on Serious Eats in my DIY vs. Buy column.