Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients

Almond Liqueur


Ah, summer! We are finally enjoying the warm weather in the Northwest. With all the gorgeous fresh, local fruits available it is tempting to infuse everything in sight! So you may be wondering why I’m posting an almond liqueur recipe that can be done any time of year.

I started this infusion way back in March. I wasn’t crazy about it at first, so I left the infusion in the back of my coat closet for many months.

I finally strained this about two weeks ago. All it was missing was a bit of simple syrup. Once that was added, this liqueur instantly turned into something that is amazing and delicious.

Almond Liqueur

1 c. Raw Almonds, roughly chopped

1 c. Brandy

1 c. Vodka

1/2 Vanilla Bean, split

1 1/2 – 2 TB Simple Syrup

Place the almonds, brandy, vodka, and vanilla bean in a quart jar or bottle. Close the jar, and allow to infuse for approximately four weeks. (Probably not necessary to let it sit four months like I did!) Strain, then filter through a jelly bag or cheesecloth, and finally coffee filters. Add simple syrup to taste (approximately 1 1/2 to 2 Tablespoons).

The coffee filters are really important with this straining process. The liquid was very cloudy until it passed through the coffee filters, and then at once became a beautifully clear, golden color.

This liqueur is delicious and may become a regular infusion, and a favorite.


Almond Liqueur on Punk Domestics

Author: Alicia

Infusing at home with inspiring and seasonal ingredients. Join us in making delicious cordials, liqueurs, boozy fruits and cocktails.

33 thoughts on “Almond Liqueur

  1. That sounds really great!

  2. Oh, this is next on my list. Thank you.

  3. Looks great! Does this taste like amaretto or less sweet?

    • Thanks! Mine is not very sweet because I added such a small amount of sugar. I think you could make this as sweet as you want. I added 1 1/2 TB simple syrup. I think you could start with just 1 TB if you didn’t want it very sweet (or even a little less I suppose) though I really though adding a bit of sugar brought out the almond flavor.

  4. This sounds like am amazing liqueur! Why have I never thought to infuse with almonds? After all, I do have a terrifying greeny-black walnut schnapps infusing…almonds are much less terrifying! 🙂

    • Thanks Eileen! You will love it. It really must be fool-proof since I left it to sit in the closet for 4 months. (Although I bet your green-black walnut schnapps will be amazing too! I wish I had been able to do a green walnut infusion.)

    • Not because Halloween is coming does “Terrifying Green Black Walnut” sound good, but green black walnut looking schnapps itself.

  5. sounds yum ~ love amaretto but sometimes it is a bit too sweet so your idea about less sugar is great

  6. Started mine today. Gotta get some brandy to add to it though.

  7. This looks really neat! My partner’s dad loves almonds. I’m thinking of making him this for Christmas. Thanks for sharing.

    • Thanks! I hope you enjoy it! Always good to start holiday infusions now, as things tend to get so busy when we are closer to the holidays.

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  9. I absolutely want to make this infusion! But I’m afraid it’s just too tight to make it before the holiday season…is it possible to double the ingredients initially and infuse it for 2-3 weeks, instead of four?

    • You could try that. I would probably not use more than 1 1/2 to 1 3/4 c. Almonds, just to be sure your alcohol content stays high enough. Also keep in mind that the nuts will soak up some of the booze, so the more almonds you add, the less liqueur in the end. Good luck! I think it will taste good. Let me know how it goes!

      • Thanks so much! I’ll certainly be mindful of the amount of nuts that I add to this infusion. Has anyone else tried infusing it for less than 4 weeks?

    • I tried the same recipe and infused for 3 days… see my comment below 🙂

  10. I just tried this, and it’s amazing! I actually chopped my almonds in the food processor, so some of them were basically powdered (makes the coffee filter step EXTRA really important!)… I’m not sure if the extra surface area helped or what, but I only infused it for 3 days and the flavor was perfect. Thanks for the recipe!

    • Hi Dani, thanks for the comments! I’m so glad to hear the infusion turned out so quickly! Great advice… And yes, I’m sure the straining was quite important! Cheers~

  11. hello.i am from bulgaria and don’t understand well your recipes…so my question is-what is simple syrup???thank you

    • Hi Megi,
      Simple Syrup is sugar and water. I usually make a thick simple syrup by adding about 1 cup of sugar to 1/2 cup of water. Place the sugar and water in a saucepan on the stove. Cook over medium heat, stirring frequently. The sugar will dissolve, then eventually come to a boil. Boil for about 1 minute, continuing to stir frequently, then remove from the heat. Allow the syrup to cool completely before adding to the alcohol. You can add just a little bit or the syrup to your alcohol infusion, then feel free to bottle the rest of the syrup and store in the refrigerator for use in other cocktails or infusions.
      I hope that helps! Cheers~

  12. Tried the almond liquer and it was great

  13. This looks great! Any suggestions for a Pistachio infused liqueur?

    • Ooh! Pistachio liqueur sounds fabulous. I haven’t tried that yet but I really should! I would suggest roasting the pistachios, and be sure they do not have any salt. You could follow a similar recipe to this one and see how it goes.

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