After a long day cooking and canning, this drink was exactly what was needed. This post was 20 days in the making - literally.
I've been thinking a lot recently about alcohol and its (likely) historical role in preserving fruit. Also seeing the price tags of interesting liqueurs in the store, I decided that other than the very basics (like vodka), I'm going to make my own - and experiment with the preserving qualities of alcohol. (My thinking is that the evolution of liqueurs was as a by-product of preserving fruit - at least, originally.) It's a difficult subject to research because it's difficult to find anything that's not resoundingly negative about alcohol on the internet.
Anyway, I figured that berries were a good candidate for trying something new. I looked for mixed drink recipes for ideas, then formulated my own method based on these.
So... this blackberry drink: Crème de Muir (or cream of blackberry)
Preparation
I needed: red wine, vodka (or gin), blackberries, and sugar.
I filled my quart jar about halfway with the frozen berries, so about 1 pints of berries.
Then, I poured 1/2 cup of sugar over the berries.
I filled the jar with 1/2 c gin (or vodka) and 1 1/2 c red wine
Then I closed it and put it in my cupboard for a few weeks (20 days, at the moment.) Sometimes, I shook it up to dissolve the sugar, otherwise, I left it alone.
Serving
I started with the half-dozen ice cubes the children hadn't taken...
I added a few blackberries for fun.
And measured out a generous 2-ounce measure of the liqueur. (I had forgotten that most of the beverage was wine, so I could easily have doubled it without fearing too much alcohol.)
I further diluted the liqueur with sparkling water. A 1:1 ratio is a good thing to aim for. I think I put a bit too much.
This was a really enjoyable drink to wind down my day of cooking, canning and babysitting.
This is my entry for this week's @foodfightfriday challenge.
Note: All photos are mine - Nikon 7200. Crossposted on Uptrennd.
Two of my kitchen witches. One hung in my grandmother's kitchen as long as I can remember, so I have mine - adding a certain magickal spice to my cooking, presumably...
My grandmother's now lives in my mother's kitchen.
Previous recipes in Lori's Cookbook
Holidays (Christmas, Thanksgiving, etc.)
Cranana-Chumpkin Bread
Cranberry-Berry Sauce (canning too)
Cranberry Juice Drink
Cranberry Swirl Cheesecake
Crustless Pumpkin Pie
Drop Sugar Cookies - Christmas, Valentines, whatever you like!
Gravlax (Swedish Marinated Salmon)
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DIY Ingredients
Canning
Rebel Canning - a general guide about what I do, and why I don't always follow USDA guidelines.
Cranberry-Berry Sauce
Cranberry Juice Drink
Meatballs and Spaghetti Sauce
Rice Pudding
Lori Svensen
author/designer at A'mara Books
photographer/graphic artist for Viking Visual
(Buy my work at RedBubble, TeePublic, PicFair and DeviantArt.)
verified author on Goodreads
(Buy my books at Books2Read and at LBRY)
find me on Twitter
Oh boy that sounds delicious.
We make our own kailua, love the coffee flavor with fresh vanilla.
Enjoy your weekend 😊
Thank you!
I might try making kailua - more for others though as I'm not a coffee fan... Though maybe a mocha variant might be okay... I did try two other infusions at the same time - a blueberry mojito and a sex-on-the-beach. I haven't tried those yet...
mmmm looks yummy. I wish I could have free taste 😁😁
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Well, you know what to do! ;-)
One day...
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