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.
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.