the appetizer:

Learn how to make your own liqueur from scratch with Luscious Liqueurs by A. J. Rathbun, including recipes like Persephonia; Limoncello; Basil Grappa; and Simple Syrup.

Cookbook Profile


Makes abaut l-1/2 pints



I don't think there's any danger that you'll suffer Persephone's fate when partaking of this pomegranate-based liqueur (namely, that for every sip you take you'll have to spend a month with Hades in his domain), so drink freely. The only real thing to worry about is the seeding of the fruits (I suggest using a spoon to pop them out)—and making the decision that it's okay to share.

1. Remove the seeds from the pomegranates using a spoon or any other process you think works best. Put the seeds in a bowl and, using a muddler or wooden spoon, crush them to release the juice.

2. Put the juice and seed bits, orange zest, cinnamon, and vodka in a glass container with a tight-fitting lid. Seal and place the container in a cool, dry, place away from sunlight. Let sit for 2 weeks, swirling occasionally.

3. Add the simple syrup, stir, and reseal. Return to its spot. Let sit for 2 more weeks.

4. Carefully strain the liqueur through a double layer of cheesecloth into a pitcher or other easy-pouring vessel. Strain again through 2 new layers of cheesecloth into another pitcher or bottle. Check that the liqueur is free of debris (the little seed particles can slip through). If it isn't, repeat this step until it is. Pour the liqueur into 1 large bottle or a number of small bottles or jars.

A Cocktail Suggestion: If the sun's shining bright, try pouring 1-1/2 ounces over ice in a highball glass. Top with club soda (if you're not feeling sweet) or 7UP (if you are, a little).


Buy the Book


Luscious Liqueurs
50 Recipes for Sublime and Spirited Infusions to Sip and Savor

by A. J. Rathbun
Harvard Common Press, 2008
Hardcover, $12.95
ISBN: 1558323805
ISBN-13: 978-1-55832-380-3
Information provided by the publisher.


Luscious Liqueurs



This page created 2008