From Garden to Glass — and a Spoonful of Sugar
Debbie Teashon
Caramel apple liqueur on the rocks has a luxurious flavor and is made from your apple harvest.
If you are short on space, grow mini-dwarf apple trees in containers.
What do you do with a bountiful apple harvest? Make some great-tasting liqueurs from them.
Insect barriers let you grow organic, worm-free apples.
Just a spoonful of sugar helps the medicine go down. So goes the famous song, “A Spoonful of Sugar,” sung by Julie Andrews in the classic Disney movie “Mary Poppins.” Not intended to be about liqueur; however, the song hints to why infusions and liqueur came to be.
The liqueur was the result of monks and alchemists trying to make something to help the medicine go down. Many centuries ago, they distilled medicinal spirits that tasted like moonshine. With a taste so horrible, one might have wished to remain ill rather than ingest it. When trade opened up in the East, bringing in all types of exotic spices and sugar cane, infused spirits and liqueurs sprang up out of the need to combat the bitter taste of medicines.
Now, people call upon a scoopful of sugar, a bit of fruit, a pinch of herbs, even a vegetable to help the liqueurs go down — in the most delightful way. Moreover, you can grow many of the ingredients in your garden.
To this day, some of the world’s best-known liqueurs came from monasteries. Benedictine, produced as early as 1510 in Normandy, has a base made from a fine cognac and is the only ingredient divulged from this recipe’s closely guarded secret.
Chartreuse is another liqueur initially made for medicinal purposes by Carthusian monks during the 17th century. The spirit’s soft-green and yellow hue derived from the herb’s chlorophyll gave the color its name because of the color's resemblance to the drink. The magic of this liqueur is in its complex recipe of over 130 herbs and is another closely guarded secret. Monks still make cordials, yet employ an outside company to bottle and distribute it throughout the world.
A recipe with 130 herbs is complicated; yet, most liqueurs are simple to make, with only a few ingredients in the recipe. If you grow some or most of your produce in the garden, you already have elements to create a liqueur.
Why make a DIY liqueur? Besides the apparent reason that they can, many people are growing their food and supplementing what they cannot produce from local farms. Those who delight in testing recipes will enjoy experimenting with flavor-infused alcohol.
Almost anyone can grow vegetables, herbs, and fruit, and make an expensive-tasting, top-notch liqueur. The average kitchen with a few jars, a strainer, and ordinary utensils is all that is necessary to infuse a spirit with something from the garden. Bottles with tight-fitting lids to store the liqueur are the only other essential items.
When choosing an alcohol base, you can select organic liquors to infuse, if that is your preference. If you have an intolerance to certain foods such as grains high in gluten, choose a vodka or gin made with potatoes instead of grains. Other liquor choices not made from grains include brandy made from fruit or tequila made from agave. Vodka is the most popular spirit to infuse with because of its neutral taste.
If you never made a liqueur, you will be pleasantly surprised at how uncomplicated most recipes are.
Grow the ingredients in a vegetable plot, an orchard, on a grape arbor or in an herb garden. If you produce too much, set aside some for a batch of liqueur.
Fruit gives a mouthful of flavor to any infusions. With the holidays upon us, this is the season for apples. Grab some from your tree because many liqueur recipes call for apples.
From your garden to glass, turn your apples into ambrosia fit for gods and goddesses. At least you will feel like one when you imbibe in your homegrown, handcrafted liqueur.
Where to Buy
In keeping with the theme of growing your own or buying local, Bainbridge Organic Distillers is an excellent choice for the liquor base in your recipes. An independent business, BOD produces 100 percent of its organic spirits from scratch at its distillery on Bainbridge Island. It is the only USDA certified organic distillery in Washington state. Also of note, BO buys grains from family-owned farms in Washington. Central Market in Poulsbo carries the Bainbridge Organic Distillers vodka, gin, and bourbon.
Most liqueurs take very few ingredients to make. Freshness is the key to great flavor.
Apples made ready for infusion by coring, peeling and shredding them.
Place apples and cracked cinnamon sticks into the jar.
Pour the caramelized simple syrup over the top. Muddle apples to release flavor into the liquid.
Pour the bourbon into the jar and stir to coat and mix with apples, cinnamon and caramelized sugar.
Caramel Apple Liqueur — a Holiday Treat
This bourbon-based liqueur stars the Northwest apple mixed with the appealing taste of caramel with the essence of cinnamon. It is relatively quick and straightforward to make. Whether you use an expensive or cheap bottle of bourbon, you will enjoy harvesting your apples at their flavor peak and infusing for a most flavorful, elegant liqueur.
Instructions:
- 3 sweet apples
- 2 cups bourbon (80 proof)
- 2-4 cinnamon sticks cracked
- 1-½ cups caramelized simple syrup (see separate recipe)
Instructions:
Peel, core and shred apples. Place in a half-gallon jar along with the caramelized simple syrup and muddle the apples with a muddler or wooden spoon. Add the bourbon and cinnamon sticks and mix until all ingredients are moistened.
Seal lid on the jar. Place in a cool, dark cupboard. Swirl the ingredients around once a day. Check daily after 5 days until the fragrance of apples is strong when you take off the lid.
Strain the infusion using a mesh strainer. Do not push down on the solid mixture. Let it drain naturally to keep the liqueur clear.
Bottle, seal and keep in a cool dark cupboard, where it keeps for one year. Occasionally you will see sediment or clear film in the liqueur after a few days. Strain again if necessary.
Caramelized Simple Syrup
Ingredients:
- 1 cup granulated cane sugar
- ¼ to ½ cup boiling water
Instructions:
In a saucepan, heat 1 cup sugar on medium-high heat. When the sugar begins to melt and brown at the edges, stir with a wooden spoon. Keep stirring when it becomes lumpy. The sugar will turn an amber shade and liquefy.
Carefully pour into the simple syrup mixture (see recipe on next page). The mixture will bubble violently at first and the caramelized sugar turns solid. Keep stirring until most of the caramel dissolves into the liquid.
Strain the mixture with a mesh strainer into any heat-resistant measuring cup. Discard any bits of solid caramel left.
Add enough boiling water to make 2 cups of caramelized simple syrup.
Cool to room temperature or refrigerate (if you will not use it right away) before adding to apple and bourbon mixture.
Garden Mint Liqueur
If you grow mint and cucumbers, you have the beginnings to a splendid garden mint liqueur — and a refreshing treat.
Ingredients:
- 3 shredded cucumbers
- 2 ounces chopped fresh mint
- Grated zest of 1 lemon
- 1 cup simple syrup
- 1-½ cup vodka
- 1-½ cup vermouth
Instructions:
In half-gallon jar, add lemon zest, cucumbers, and mint. Pour in vodka and vermouth, stir and seal with a lid. Place in cool, dark cupboard for 5 days. When mixture smells strongly of mint, it’s ready.
Strain the infusion using a mesh strainer. Do not push down on the solid mixture. Bottle, seal and keep in a cool, dark cupboard, where it keeps for one year.
Simple Syrup
Ingredients:
- 2-¼ cups water
- 2-¼ cups granulated cane sugar
Instructions:
In a saucepan, mix both ingredients. Bring mixture to a boil over medium-high heat. Stir until sugar dissolves. Cool and set mixture aside.
Books for more information
“Gardening for the Homebrewer: Grow and Process Plants for Making Beer, Wine, Gruit, Cider, Perry, and More” by Wendy Tweten and Debbie Teashon
"Homemade Liqueurs and Infused Spirits: Innovative Flavor Combinations, Plus Homemade Versions of Kahlúa, Cointreau, and Other Popular Liqueurs" by Andrew Schloss
Originally written for West Sound Home and Garden magazine.
Gardening for the Homebrewer: Grow and Process Plants for Making Beer, Wine, Gruit, Cider, Perry, and More
By co-authors Debbie Teashon (Rainy Side Gardeners) and Wendy Tweton
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