As mentioned in an earlier post, my berry harvest was phenomenal this year and I’ve started experimenting with preserving methods. One tasty little liquor2_lexperiment, suggested by a coworker, Rebecca, was to make liqueur. I’m not a big drinker, nor do I know much about alcoholic beverages, including  liqueurs. But, I’m fortunate that her husband is a rum meister, recognized as one of the new “mixologists” for his work as a professional bar tender/tropical drink creator/tropical drink bar creator. (For more, see writeups in the SF Chronicle and NY Times, as well as this site for his new SF bar, Smugglers’ Cove, opening this fall.) So, when I received an email with Martin’s instructions for making liqueur, the scientist in me decided it was time to experiment.

Here are his instructions: (more…)

Advertisements