Who long should I infuse a date liqueur?!
Who long should I infuse a date liqueur?
I have made an infusion with eau de vie and dried dates, it smells amazing after 1 month, but the taste is lacking.
I have 750 ml of EDV, and about 20 dried dates....
Any suggestions?
Answers:
Hi, add 5 more dates and at least 50ml of sugar syrup (sirop de gomme) or 75ml of honey syrup (2 parts honey : 1 part boiling water).
The sweetener will help the flavour come out.
Keep the new mix in a warm dark place for 48 hours before either chilling or freezing ready to drink.
*Sugar is the bartenders equivalent of chef's using salt. It enhances flavour in ones cocktails and sweeteners come in many forms (ie: agave syrup, honey, liqueurs).
Good Luck.
Source(s):
made some before. Date Rum also works.
I agree with the previous answer, except I think that you'll want maybe 2/3 or 1/2 as much sugar. Dates are full of date sugar already, and you don't want the finished product to resemble kool-aid :-)
Are you using fresh dates or semi-dry dates? I saw a huge tray of fresh dates in the local Halal market this week--I'm wondering which would impart more fruit flavor--if the fresh ones were not pitted, the pits would eventually lend something to the liqueur.
Also, a longer maceration time would improve this--and just about any liqueur :-) Give it 3 months, eh?
my mom used to infuse fruit for up to a year in an airtight container, but she always doctored it up at the end.
You might just need to add something to bring out the flavour of the dates- maybe sugar? eau de vie is powerful stuff and may just be overpowering the fruit.