
Blackberry Hooch
Perhaps I got a little carried away with the blackberries at Underwood Family Farm and picked more than a reasonable amount. I fear my fingers are permanently stained. Life lesson number 234: when life gives you blackberries make blackberry hooch.
The variety of blackberry booze sitting on my kitchen counter at this moment is mesmerising, a vision of lavender, purple and magenta. All manner of experiments are under way: blackberry gin, blackberry-apple vodka, blackberry-lime vodka and other spirited concoctions. Come Christmas there will be no end of festive libations to drink and give away.
Making this is a cinch and it’s fun so be sure to wear your party hat. Experimentation is the name of the game. You’re part mad scientist, and part mixologist and there are no persnickety canning rules.
Once you start making flavored alcohols its hard to stop; the work is minimal and the rewards great. You don’t even have to turn the stove on. But patience helps. It can be hard to wait the requisite time before dipping into the blackberry juice for a tipple.
NOTES:
- As you can see from the photos I label and date every jar, listing the ingredients on the tag (masking tape works well too). It's wonderful to have a record of your experiments.
- The amount of sugar is up to you. Personally I don't like mine very sweet. I like about 4 tablespoons/ 1/2 gallon. You can always add more sugar, but can't take it away.
- I use Ball wide mouth 1 gallon jars.
- I think the flavors are optimal at three months, but this is a matter of taste. Some people let it steep for only two weeks and are thrilled with their results.
- Further aging , after straining at 3 months, produces more of a liqueur/brandy product. Make enough so that you can squirrel away at least one bottle for holiday 2010.
YIELD:
1/2 gallon
INGREDIENTS:
- 4 cups fruit
- 8 cups alcohol (vodka or gin)
- sugar to taste
METHOD:
- Combine ingredients in a large glass jar or jug. Cover and shake gently.
- Store in a cool dark place shaking lightly occasionally. Taste after four weeks. At this point you may want to add more sugar.
- At three months strain through cheesecloth, reserving the berries for another use. Strain a second time through a coffee filter.
- Decant into bottles with tight fitting lids . Be sure to label, especially if you have made more than one variety.
- At this point you have a delicious fruity flavored alcohol which you can choose to consume or further age for 3 months- 12 months. The aging process produces more of a liqueur. Hopefully you have made enough that you can do both.
FLAVORS IDEAS:
BLACKBERRY VODKA
- 4 cups blackberries
- no sugar
BLACKBERRY LIME VODKA
- 4 cups blackberries
- 4 tablespoons sugar
- peeled zest of one lime
BLACKBERRY GIN
- 4 cups blackberries
- 2 tablespoons sugar
BLACKBERRY APPLE GIN
- 2 cups blackberries
- 2 cups peeled cored chopped apple
BLACKBERRY CARDAMOM GIN
- 4 cups blackberries
- 6 cardamom pods lightly crushed
- 2 tablespoons sugar