Cloudberry Grappa Liqueur Recipe
Hey Guys and Gals!
Are you looking for an awesome Cloudberry Grappa Liqueur 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 Cloudberry 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:)
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.
Add the sugar when you are at the stage of bottling as instructed below.
Aging, Straining, filtering, and Drinking Your Cloudberry Grappa Liqueur
Agitate 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 the additional 3-4 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 Cloudberry Grappa 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!
- Desert Lime Liqueur Recipe D.I.Y.
- Dill Bitters Liqueur Recipe D.I.Y.
- Finger Citron Liqueur Recipe D.I.Y.
- Cacao Liqueur Recipe D.I.Y.
- Kola Nut Grappa Liqueur Recipe D.I.Y.
- Strawberry and Elderberry Bitters Liqueur Recipe D.I.Y.
- Cacao Mezcal Liqueur Recipe D.I.Y.
- Cinnamon Infused Vermouth Liqueur Recipe D.I.Y.
- Blood Orange Liqueur Recipe D.I.Y.
- Ginger Liqueur recipe D.I.Y.
- Raisin Bitter Liqueur recipe D.I.Y.
- Sloe Gin 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.