How to make a good homemade liquor easily

There is no better way to climax of a good meal than serving our guests a homemade liquor. There are many types and different textures, from the sweetest, to the driest or creamy.

In this article we show you how to prepare your own homemade liquor, easily and simply and what utensils you need to do it.

What do we need?

Cookware

To start with, we need a container to make the liquor with the fruits, the ideal would be a transparent bottle with hermetic closure. In this way, we can observe the entire maceration process and the pieces of fruit will fit well.

The other kitchen utensil we need is a peeler to remove the peels from the fruit, as well as a knife to cut. Optionally, we could use a mortar to help us press the fruit and extract its juices better.

We also need a strainer to totally separate the liquor from the fruit impurities and a funnel to pour the liquid into the bottle.

Alcohol and ingredients

To marinate the fruits, we need to use a pure and neutral alcohol that will make it easier to incorporate new flavours into our liqueurs. They can be found in different degrees, but the most common are: 40º, 50º and 95º.

The other important part of making a good liquor are the ingredients: the traditional fruits, spices, and herbs. We recommend that they be fresh and seasonal products, so we make the most of their characteristics and enhance their flavour.

There is something for all tastes and with various possible combinations, from the popular Limoncello, to the mint, coffee, or pineapple liqueur.

How will we prepare it?

Maceration

Maceration is a production process that consists of immersing our ingredients in alcohol and letting them rest for a certain time to unite their flavours.

The final product will depend, to a large extent, on the time in which we allow the liquor to marinate and the ingredients to be used. For example, the peel of a citrus fruit could be longer than the whole fruit, without risking souring the liquor.

The elaboration

Ingredients (to make a Limoncello):

• 1 litter Alcohol Puir Fruits
• 7-8 lemons
• 1.5 litters of water
• 850 grams of sugar

First, we wash the ingredients we have prepared very well and peel them well to extract the necessary part to make the liqueur (lemon peels or whole fruit).

Then, we take the transparent jar, add the lemon peels, and cover the container with 1 litter Alcohol Puir Fruits. Next, we close it and let it rest in a cool and dark environment for at least 20 days or a month, stirring the contents lightly once a day.

Once this time has elapsed, we prepare a syrup with 1,5 litters of water and 850 grams of sugar. We put everything in a saucepan and bring it to a boil, stirring until the sugar is dissolved. It is essential to let it cool once we have it done.

Now, we recover the pot that we had left to marinate and add the syrup. If we want to add an aromatic herb, now is the time. We close the pot and let it marinate for another 3 days.

At the end of this time, we can strain the liquor into some glass bottles, filtering its content very well to make sure that no trace of fruit remains.

Essential tips

• It is important to measure the amount of alcohol to use beforehand
• The preparation of the syrup we have to do with the same proportion of water and sugar
• When straining the liquor, it is better to use a filter paper for an optimal result
• It is not necessary to fill the bottle to the maximum, so we will have a little air to be able to shake it
• It is better to remove the white part of the citrus peels so that it does not take bitterness
• The liquor can be stored directly in the freezer to serve it very cold