BASIC METHOD FOR MAKING LIQUEURS
Demänovka is a traditional Slovak liqueur produced since 1867.
A liqueur is an alcoholic beverage made from a distilled spirit flavored with either fruit, cream, herbs, spices, flowers or nuts, and is bottled with added sugars and other sweeteners, (such as high-fructose corn syrup). Liqueurs are typically sweet. Liqueurs are not aged for a large amount of time once the ingredients are mixed. A resting period during the production process allows the flavors to mingle. In some areas of the United States and Canada liqueurs are also referred to as cordials or schnapps, though the terms refer to different beverages elsewhere.
liqueurs
Liqueur: The Production. Liqueur production. The methods used to produce liqueurs fall into four techniques, Maceration, Infusion, Percolation and Distillation. Maceration. The maceration process takes as long as a year. Infusion. Percolation. Distillation. At least four methods for making liqueurs exist, says Alan Kennedy, creator ... Once the base liquor is selected, the producer begins
- Weigh the clean, peeled & stoned fruit. The nuts (pip) and the sugar.
- Place the fruit & spices or herbs in a clean, dry glass or earthenware container with a tight fitting lid.
- Add the alcohol, mix well & close.
- Leave to stand in a warm, sunny spot indoors.
- Shake regularly to spread the flavour of the ingredients.
- 1st pour the fruit alcohol mixture through a clean sieve & then through a cheesecloth pegged firmly to the edges on a glass bowl. The aim of this procedure is to clarify the liqueur.
- Pour the sugar, water or wine into the heavy bottomed pot and heat at a low temperature whilst stirring. Then bring to boiling point and boil until the syrup has the right consistency.
- Remove from the stove.
- Leave the syrup to cool.
- Add the flavoured alcohol to the cold syrup.
- Pour the liqueur into sterilized bottles, cork and seal.
- Store and leave to mature according to the instructions. This improves the flavour.