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Seattlest Pix 09Nov08
Seattlest Pix 09Nov09
We were hoping for something closer to what inspired our blackberry infusion in the first place, which was a plum-infused vodka that could be one of the better things we've ever had to drink. It was delicious all by its lonesome. Our blackberry vodka? Not so much. "Cough syrup," says Mrs. Seattlest and we can't entirely disagree. We should have added sugar. It seemed like a adulterant at the time and the guy who made the plum vodka told us he didn't use any sugar, but, well, next time we might use it. A better vodka to start with wouldn't hurt either. What we've got does taste great with a mixer, though, so, that's something.
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I've made limoncello a few times, and adding some sugar makes a BIG difference. Blackberries are good, but can be a bit tart, like lemons. Try adding it as simple syrup (1 part water, 1 part sugar, boiled).
I just brewed a garbageberry blackberry beer and while it smells nice, I'm just hoping it isn't too overpowering or bitter. Might as well do something will all those berries around!
I like creme de cassis and vodka and soda... :) The creme de cassis is sugary, so yeah I'd make a simple syrup to add to your blackberries. I see "guest" already gave you a recipe.
Adding sugar will help you create more of a Blackberry liqueur, similar to Chambord. (Limoncello is a a liqueur, which means it is less strong and more sweet.) You are right, the best flavored spirits start with quality alcohol, which is why Grand Marnier is made from fine cognac, for instance. If you would like to keep it a vodka please don't add sugar, use quality vodka (many times distilled) and consider straining out the plant matter, it should retain the flavor but be less syrupy.
If I wasn't drinking my vodka faster than I can put blackberries in it, I'd join you. To the weekend!
Charles