Prucia Plum French Liqueur 70 cl

Product Information

Fresh, ripe fruits blended with gentian and citrus tart, are matured with triple-distilled vodka produced by the distillery. The result is incredibly unique, full of character Kakuzo liqueur. Taste notes: Clean, candy-sweet melon flavour, but very smooth and well balanced. Pleasantly fragrant with melon flesh and the crispiness of the green apple, the liqueur gives a subtle dry finish. Depends on whether you are holding a Slivovitz or you are making this recipe. Slivovitz's range is 40-70% alcohol by volume (ABV), or in other words 80–140° proof.

Created by bartenders for bartenders; this vibrant colour Japanese liqueur was inspired by the ingenious Shinjiro Torii, founder of Suntory brand. His life-long dream was to develop a colourful drink, which inspired the creation of Midori liqueur. I started making this plum liqueur last August or September with plums from our farmers’ market. They were late season and not the sweetest so I decided to not only sweeten them up but also to liquor them up. My inspiration came from a plum wine recipe in Bon Appetit magazine that included 3 ingredients: fruit, vodka, and sugar plus a lot of time. (The magazine called their concoction a wine but it’s technically a liqueur since it’s made from distilled spirits, fruit, and sugar.) We had a partially full bottle of Costco vodka that we decided we didn’t like much so I had liquor to experiment with.It's also a great way to preserve the best of what late summer has to offer. The color gets muted over time. But it basically lasts until the next time your plums are in season. This well-balanced liqueur is made from the fresh lychee fruit juice macerated in neutral alcohol for up to 9 months, producing a delicate, gorgeous pink colour liquid.

Those are the basics, but you can also add vanilla beans, ginger slices, etc. You can also make the famous limoncellowith the three basics. Indian fennel and coriander seeds. They're slightly more aromatic than other kinds and a little sweeter in flavor. I was looking for a spices to go with the liqueur, not fight it.The most common and most versatile base alcohol is vodka. This is because it is flavorless - or rather neutral in taste - and other ingredients can shine instead. Crafting from carefully selected fruits, the brand uses a technique similar to winemaking, to produce a beautifully intense, fresh flavour drink. Damsons (or damson plums) are stone fruit that look like tiny plums. They are small fruits with vibrant dark purple-blue skin often covered with a whitish bloom. They grow in hedgerows throughout the UK and are ready to harvest around late August through to October.

The fruit extract is produced using maceration or mashing up fruits and leaving to ferment soaked in alcohol in stainless steel tanks for up to nine months. While rested, the brew is then cooled down to -5 degrees and kept in that temperature for five days, then micro-filtered and bottled.

Browse Popular Topics

Even though the color diminishes after a while, it's still a good drink, so don't worry about that. It takes about a year for the color to start to mute. Perfect timing to make another batch, don't you think? Turkish sour plums – A reader in Europe got them from a Turkish market and used them in this recipe. He said his umeshu tasted as good as the one he had in Japan! Trying our hand with Polish Plum Liqueur (nalewka śliwkową)! Making flavored vodkas at home is a popular pastime in Poland with young and old alike. We’ve tried all kinds of things. I really liked the cherry. Raspberry, not as much. Taste notes: Perfectly matured Prucia Plum Liqueur begins with a silky smooth juicy plum flavour it has delicate hints of almond and sweet marzipan notes. There’s more alcohol in liqueur than in wine (about 20% by volume), and you add it directly (as vodka, usually). Liqueurs are sweeter too – from 15 – 30% sugar (by weight). Sometimes higher. Making a recipe revolves around the amount of alcohol, sugar, and water you want in the final product. This recipe will yield about 25% alcohol (by volume) and 18% sugar (by weight). I wouldn’t go below 20% alcohol, but feel free to vary the sugar and alcohol to your taste.

Weigh out around 500g of plums. The wilder the better. (But we won’t tell if you get some President plums from the supermarket and pretend you found them in a far flung hedge). Give them a scrub and roughly chop in half. You don’t need to remove the stones – these will impart mellow, almond flavours to the final drink. Taste notes: The Lapponia Lakka Cloudberry Liqueur has a subtle mellowness and almost floral approach to it. With the slight bitterness, the liqueur has a beautifully-delicious, creamy sweet taste of cooked fruits in cinnamon and honey syrup. The finish is full-bodied and fragrant with a unique, piquant aroma of balanced spices and fruits. SummaryHowever, there is a description of how to make “plum wine” in a document called “Honcho Kagami” written in the Edo period about 300 years ago. Since sugar was a valuable commodity at that time, only a limited number of people could drink it rather than a drink for the common people. After three months in a cold and dark place, it is ready to be consumed (although it is better to wait at least six months) This incredibly aromatic, burgundy colour liquid nestles inside this nice bottle decorated with cheetah character surrounded by cherry blossom. Summary After two weeks, I strain the mixture through cheesecloth to eliminate any solids, transferring the liqueur to clean, sterilized bottles. I store these bottles in a cool, dark place, ready to be enjoyed. The unique oriental flavour Kwai Feh Lychee Liqueur was inspired by the beautiful love story between Kwai Feh and Emperor Ming of the Tang dynasty, who travelled 600 miles to bring his lady her favourite fruit.