Alaskan Bunchberry Liqueur Recipe
Hey Guys and Gals!
Are you looking for an awesome Alaskan Bunchberry Recipe? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Angelica Grappa Liqueur in the world.
- 1 lb. (450 g) fresh cloudberries
- 3 cups (710 ml) vodka or 1 1/2 cup pure grain alcohol + 1 1/2 cup water
- 1 1/2 cup (350 g) sugar
Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)
– small funnel
– glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one.
Rinse and check the cloudberries and place them in a jar, add vodka and mix, pour in the water making sure all the berries are fully submerged and close the container.
You add the sugar when you remove the berries just follow the instructions below.
Aging, Straining, filtering, and Drinking Your Alaskan Bunchberry Liqueur
Stir daily during the first 7 days, then at least once a week for 3-4 weeks.
Next filter the mixture or just remove the of berries and transfer the liquid back into the jar.
Add the sugar and shake until dissolved.
After 3 months of aging, strain your liqueur through several layers of cheesecloth.
(It helps to moisten the cheesecloth first so the liquid permeates more smoothly)
Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.
If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.
You can add water for a lighter taste, though I suggest that you use clear mineral water. I have found that tap water can make your alcohol cloudy.
Add some more sugar if necessary. The liqueur should mellow for at least 6 months before drinking, preferably for 12 months.
Congratulations, You Have Completed Making this Awesome Alaskan Bunchberry Liqueur Recipe!
You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!
Notes on Utensils and Ingredients
- Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
- Use organic ingredients to avoid pesticide residues.
Other Great Recipes for You to Check Out!
- Coconut Licorice Bitters Liqueur Recipe D.I.Y
- Hawthorn Grappa Liqueur Recipe D.I.Y.
- Coconut Liqueur Recipe D.I.Y.
- Tobacco Bourbon Liqueur Recipe D.I.Y.
- Prickly Pear Liqueur Recipe D.I.Y.
- Medlar Gin Liqueur Recipe D.I.Y.
- Achillea Clavennae Grappa Liqueur Recipe D.I.Y.
- Strawberry Gin Liqueur Recipe D.I.Y.
- Cinnamon Raisin Bitters Liqueur Recipe D.I.Y.
- Crabapple Liqueur Recipe D.I.Y.
To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.