Q. How would I go about making peach brandy?
– Bruce V.
A. Peaches are plentiful this season, and they can be used for a variety of old-fashioned treats, including pie, ice cream, even tiramisú. But why stop there? Infuse your favorite liqueur with the summer fruit, and you’ll be able to savor it all year long.
I found a recipe for Peach Liqueur in the book “Infused: 100+ Recipes for Infused Liqueurs and Cocktails” by Susan Elia MacNeal, who offers a basic recipe for instilling the flavor in a host of distilled drinks, including brandy, vodka, rum, tequila or Cognac.
1 (750-milliliter) bottle brandy, vodka, rum, tequila or Cognac
1/4 to 1 cup simple syrup or agave nectar, optional
Decant the spirits into a clean 2-quart (2-liter) glass container with a tight-fitting lid. Soak the original bottle to remove the label. Let dry.
Cut the peaches in half and thinly slice. Add the peaches and their pits to the spirits. Allow the spirits to infuse away from direct sunlight and intense heat for 1 month. Shake the container a few times each week.
When you’re satisfied with the intensity of flavor, strain the liqueur through a metal sieve into a bowl. Discard the solids. Add the sugar syrup to taste, if desired.
Using a funnel, pour the liqueur into the original bottle (or another container). Label with the name of the liqueur and the date. Age the liqueur for 1 month away from light and heat.
Variations: Use your favorite honey in place of the sugar syrup. Add 1 vanilla bean, split lengthwise, the zest of 1/2 lemon, or 6 whole cloves with the peaches.
Makes 1 (750-milliliter) bottle.
Source: “Infused: 100+ Recipes for Infused Liqueurs and Cocktails” by Susan Elia MacNeal
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