How to Make Blackberry Vodka, with a Kick!
I tried blackberry whisky, and as a committed and enthusiastic whisky drinker I thought it was a waste of whisky. However, this version of blackberry hootch, produced by steeping the fruit in vodka showcases the blackberry flavour, and offers an alcoholic kick.
In her book on Ukrainian cuisine, Mamushka, Olia Hercules gives a wonderful recipe for blackcurrant vodka which uses 1 kg blackcurrants, 250g sugar and 500 ml of vodka.
Last Christmas I was given a bottle of Heston’s Cherry Bakewell Vodka which contained amaretto, and I thought that was pretty damn good too, so I have experimented, very successfully, with adding amaretto. Alternatively, British cassis which is fruitier than the traditional French kind, would go well. Add sparingly, you don’t want it to be too strong, or to overpower.
Recipe for Blackberry Vodka
- 1 litre/4 cups of vodka
- 600g/1 lb 4 oz blackberries
- 2 tbsp or more (to taste) of caster sugar
- You could also fortify it still more by adding amaretto, or some British cassis!
- Sterilise a wide mouthed glass jar.
- Pour in the vodka, and add the blackberries and the sugar. Stir.
- Cover with cling film, and leave for two or three months, stirring every month if you remember.
- Use a plastic filter lined with muslin to strain the vodka into more jugs. Taste. Add more sugar if necessary – do this with care – you can always add sugar, but you can’t take it out! You need to use the muslin because, if any large ‘bits’ find their way into the vodka they may start to ferment, and the taste and mouth feel will not be nice.
- Once you are happy with the taste, pour into sterilised bottles (go here for various ways of sterilising), and stick on an attractive label.
For a post on horseradish vodka, follow this link.
For a post on how to make damson gin, follow this link.