Acorn Liqueur Recipe D.I.Y.
Hay Guys and Gals, are you Looking for an awesome Acorn 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 Acorn Liqueur Recipe in the world.
- 6-7 Ounces of roasted acorns
- 1 1/2 cups of sugar
- 1 2/3 cups of water
- 1/4 of a vanilla pod
- 3 cups of vodka/Rum for a fuller taste
Remove the tannins from the acorn by To remove tannic acid, you must leach the acorns with water. Toss the nuts into a large pot, and cover them with plenty of water. Bring to a boil, then boil for about 15 minutes. The water will turn brown, the color of tea, as the tannic acid is extracted from the kernels. Throw out the water and replace it with fresh water.
To save time, have a second pot of water already boiling put into the second pot and boil for 15 keep on doing until the water stops turning brown.
Then roast your acorns in the oven for 15 at 400F or till its brown remember the darker and longer they are roasted the heavier taste they will give in comparison to a light to dark roast coffee.
Take out and let cool.
Grind your acorns into small pieces, don’t grind till a thin powder because that wont be strain able.
Pour the water into the pot bring to a boil stir in the sugar then add the stick of vanilla, then add in the acorn grounds and let cool.
Add the Vodka close and seal the container.
Bottling, Aging, Straining, filtering, and Drinking Your Acorn Liqueur Recipe
Fill some mason jars with this mix. Put them in the fridge for the perfect taste wait a minimum of 2 months.
After 2 months strain the liquid through a cheesecloth squeezing the pulp gently. (don’t do all at once make sure you like the taste when filtered)
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 remaining 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.
Congratulations, You Have Completed Making this Awesome Acorn 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!
- Strawberry Moonshine
- 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
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.