Almond Liqueur

Almond LiqueurHere’s another recipe for homemade hooch. This is my second such attempt at making a liqueur (the first being the ever memorable Angelica Liqueur…yum). I can now understand why few people make their own liqueurs. Making these drinks requires a fair amount of patience, as it requires a month of your time. If you’re part of the immediate gratification crowd, it’s simpler to go to your state liquor store. The month wait would definitely be a “con”.

However, on the “pro” side of the coin, you can make drinks that have tastes unique unto themselves. This is why I get that little thrill of these drinks, as I’ll have a drink that I can use to either placate my palate, or use in various recipes. However, if you’re a betting person, I’d count on the former rather than the latter.

  • 1 750 ml bottle of high end, non-flavor vodka
  • 1 cup crushed almonds
  • 1/2 cup almond paste or marzipan
  • 2 cups water
  • 1 cup sugar

In a clean jar, pour in vodka. Add almonds and almond paste. Close jar with lid. Shake well. Set aside for two weeks, shaking the jar at least twice a day.

After two weeks, pour vodka into a pitcher, straining it with cheesecloth or a coffee filter. Rinse out jar with water only (no soap). Meanwhile, make a simple syrup by combining 2 cups of water with one cup of sugar in a sauce pan. Bring to a boil and reduce liquid to between 1 and 1 1/2 cups of liquid. Take off heat and allow to cool.

Pour almond vodka back into jar, and add syrup. Place lid back on and shake well. Once again, set aside for two weeks, shaking the jar at least twice a day.

Before serving, you may wish to strain through a coffee filter one or two more times in order to remove any sediment. Bottle and serve!

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