Hello Lovelies! Day Four is part one of a two part post.
Stay tuned for tomorrow when I show you how to make a wine based cocktail perfect for a Girl’s Only Valentine’s Party. The drink for tomorrow is so tasty sounding you might actually have to go right out now and buy raspberry liqueur.
Learning Alert! If you do go out to buy raspberry liqueur let me send you with a little extra knowledge. There are 8 distinct types of liqueurs, today you only need to know one, fruit-juice liqueurs. Fruit juice liqueurs are sweet and very distinctly colored, like fire engine red cherry juice, and this type is often placed in the category “creme.” Think “creme de cassis” (blackcurrant) or “creme de framboise” (raspberry).
What these fruit (juice) liqueurs do is capture the aroma of the fruit and authentically re-create it in a liqueur. These liqueurs have many ingredients to play with, such as spices, sugar, and the base alcohols from fruit spirits to neutral alcohol. This specific tutorial shows you how to make a fruit liqueur based in Cognac, similar to Chambord. Chambord is a top shelf fruit liqueur that is truly distinct so this is not an exact replica.
If you are going out now to buy raspberry liqueur keep this is mind, it will be intensely colored, so go to where you find Chambord, and look around for something similar. If there is something with the name “creme de framboise” that will be your best bet! This will give you all the raspberry flavor you will want for tomorrow’s drink recipe.
Remember, I always suggest asking your liquor store staff for help!
2 1/2 Cups of Raspberries (fresh or thawed frozen)
2 Cups Dry Red Wine
1/2 C. Cognac VSOP
1 Whole Vanilla Bean – Split and Scraped
1 T. Lemon Zest (if you are me accidentally used the zest of a whole lemon…)
1 C. Sugar
2 Seal-able glass jars – 1 pint sized & 1 quart sized (I actually used my Pyrex bowls that have a tight seal)
Step 1: Muddle Raspberries in container/jar until just broken up enough to release flavor and then add 2 cups of red wine. Seal and shake. Place you sealed container/jar in the refrigerator.
Step 2: Combine brandy, lemon zest, and vanilla bean in pint sized container/jar. Seal and shake.
Step 3: Let both sit for two days.
Step 4: Strain wine infused raspberries through a mesh strainer lined with cheesecloth. Reserve raspberries. Set aside one cup of red wine and place the rest in small saucepan. Add sugar and heat until mixture has a syrupy consistency and all the sugar has dissolved. Somewhere around 5-7 minutes. Let cool to room temperature.
Step 5: Strain brandy through mesh lined strainer.
Step 6: Add brandy and the 1 C. of red wine that was set aside earlier to the raspberry syrup in quart sized, seal able jar. Seal and shake
Step 7: Allow liqueur to sit at room temperature for 2 days.
This makes delicious raspberry liqueur that can keep for up to a month in the refrigerator.
The wine infused raspberries can be turned into a delicious puree with about a 1/2 C. of sugar, juice of half a lemon, and I poured in some Grey Goose Cherry Noir Vodka for some more flavor. This raspberry puree is going on chocolate mousse next week!
My inspiration for this comes from Marcia Simmons recipe over at Seriouseats. Go take a peek!