Simplicity can be so versatile:
If I had been offered a liqueur 10 years ago – I would have declined with thanks. My first lectures and seminars on liqueur preparation simply served to tell the audience how to add fruit juice concentrate and flavours to excess alcoholic material in such a way that a perfectly acceptable product was created.
Plum liqueur on the basis of fruit juice concentrate flavour mixed with its own plum water and sweetened is not necessarily a bad thing. Over the years, the desire for these standardised products has been lost, and interest in processing our own fruit has increased. In my case not least because many of my wild bushes, from blackthorn to cornelian cherry to chokeberry, slowly yielded small yields, but these were too small to produce mash for distillation. Here the preparation of liqueurs is a very productive affair.
You cannot make brandy and spirit from 2 kilos of sloe, but you can make a high-quality sloe liqueur. With the growth of my bushes and trees, the interest in liqueurs grew among many self-marketers, due to great consumer demand and increasing quality of the products. The path led away from the over-sweetened liqueur for ladies’ gatherings to fruity-fresh, often acidic, sometimes tannin-flavoured fruit spirits. So there was the interest in experiments and recipes, which were aromatized solely by fruit or drug extracts (don’t worry, drugs only mean dried herbs).
Basic recipes form the basis for the production of liqueurs. In my book “Blitz-Liköre” these are illustrated and a basis for further individual changes according to your own taste and preferences. Liqueur recipes are never finished and can almost always be improved by good ideas. I would also be happy to create your individual liqueur recipe with you personally and also assess your recipes. Please feel free to contact me.