Seattlest: How'd That Blackberry Vodka Turn Out?

guest

Fri, 07 Sep 2007 19:10:41 -0800

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

Katelyn

Fri, 07 Sep 2007 17:09:33 -0800

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.

guest

Fri, 07 Sep 2007 11:11:35 -0800

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!