Homemade Plum Liqueur (Long and Kibbey) Recipe

Miscellaneous Untried Recipes

This is from a collection of recipes from books I own, but which I haven't myself tried yet. However, you can have faith that at least the authors themselves have tried them, so they're not deadly or anything.

From Classic Liqueurs, by Cheryl Long and Heather Kibbey:

Wash plums and pat dry. Cut plums in half or smaller; pit. Place in aging container. Pour sugar over plums, stir. Add vodka and brandy, stirring to partly dissolve sugar. Cap container and place in a cool, dark place for 2 months. Stir occsionally.

Place strainer over large bowl and strain liqueur. Press liquid from plums with the back of a wooden spoon (or you could strain through cheese cloth and squeeze with your hands). Discard plum pulp. Re-strain liqueur through cloth until clear. Bottle as desired. Ready for cooking or drinking, but best if aged another month.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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