Step 1. Fill a bunch of jars 3/4 full with fruit. Any fruit. Or hot peppers. I don’t care. Fruit that is large should be cut. Fruit that has a peel should be peeled. Pictured is raspberry/blackberry and cantelope. Canteloop? Cantelupe? I’m not gonna deal with autocorrect tonight.
Step 2. Add lots of sugar. I’m using half gallon jars and I put in a heaping cup of sugar for each. For some fruits, like apples, use honey. I don’t know why honey just works better with apples. Probably pears too. Add some cinnamon or some other spice that will compliment the mixture. I put cayenne pepper in the melon because I’m a monster.
Step 3. Fill with liquor and seal. Not the cheap stuff because be classy, but not too expensive because it will go to waste. For this batch I used regular Smirnoff. Different liquors will work better with different fruits.
Step 4. Wait. The first couple days rotate the jars a few times until the sugar is completely dissolved. The liquor will almost immediately start taking the color of the fruit. Eventually, all of the fruit will look very bleached and that’s how you know it’s done. You’ll want to collect the liquid in a separate container to make it easier to serve. You can also eat the fruit. It doesn’t taste good but it will get you trashed.
Step 5. Drink the liquid. Have a party or something? It’s good, everyone will love it.
This is my husband’s Tumblr. He’s new. Follow him if you like any of the following:
- Crazy science shit
- Nintendo Power Gloves
Awesome post! I love seeing Tumblr users making cordials and boozy concoctions. To add a few thoughts:
1) Pair your fruit to your booze. Vodka apples are pretty good, but brandy or whiskey with apples, cinnamon, and honey are better. I’ve made a handy list of pairings that I prefer, but don’t take my experiences as truth. Test things out yourself!
Apples-Whiskey, burboun, brandy
Peaches- vodka, rum, spiced rum
Cherries- brandy, vodka, spiced rum
Grapes (concord)- vodka
Grapes (table)- vodka
Blackberry- brandy, vodka
lemon, lime-gin, vodka, rum
2) Pair with herbs. You can really play with the depth of your cordial flavors with herbal infusions such as mint and watermelon, cucumber and mint, basil and watermelon, spearmint and blueberry, etc. Look to common pairings for inspiration or create your own. Just wash and bruise the leaves by rolling them between your palms and add them at the bottom of your mason jar and shake with your fruit and liquor.
3) As for sweeteners, they aren’t required. I can’t have a lot of sugar so I try have refined my tastes to enjoy cordials sans sweeteners and even if you are a sucker for sweet drinks you might find that a strawberry lemon vodka is sweet enough on it’s own. If you want to go without sweetener, but aren’t sure about the quality product you will make there are a few things to do that will help you succeed. First, choose fruits with a higher amount of naturally occurring sugar. It might surprise you that oranges and melons are up there, but berries, despite being lower GI foods work well, too. Second, use quality liquor. If I am not using sweetener I typically use something ranging from Titos to Belvedere vodka. Skip smirnoff, Mr. Boston and anything that comes in a large plastic bottle. Less is more here when creating a quality unsweetened cordial. Lastly, you can strain and replenish with fresh fruit after a week or so to create a more flavorful cordial, just keep sanitation in mind.
4) Speaking of sanitation the wine maker and brewer in me needs to remind you that any cordials do not contain a high enough alcohol content for you to forgo sanitation. Fruit rots and lower alcohol content cordials such as those with large amounts of sweeteners and water or juice added can go bad. Keep things cold if possible and sealed well. Keep your workspace clean, wash you hands often and wash your produce before using. A 10% bleach solution on your glassware and utensils for 3-5 min is a good way to start each experiment session to ensure you won’t end up on the toilet.