3 thoughts on “Macerating Liqueurs at Home”

  1. Akiko Candyce Baldridge-Hohn

    Hi Jim,

    I’m following a recipe to make a Japanese cherry blossom liqueur and the blogger puts the blossoms, vodka, sugar and fresh lemon juice in all at once. Your macerated liqueur recipes have two phases: first the blossom & grain alcohol followed by the addition of a sugar syrup in a second aging phase. You mention the sugar stabilizes the alcohol. My curious question is: Does it really matter when the sugar is added? Can I add the sugar right in a the beginning or does that get in the way of the flavor extraction process?

    I’ve already followed the recipe for this batch and if nothing else, the rock sugar helps to weigh down the blossoms so they stay submerged in alcohol.

    Regardless, I love to know your thoughts on this.

    1. To me, alcohol without sugar is the best medium for extraction of flavor. That is why I macerate the flowers first in alcohol then add the sugar syrup after the maceration is finished. BTW, I have always done this with fruit-bearing cherry blossoms. Is the Japanese cherry fruit bearing or ornamental? I would be interested to hear how this works with the flowers of an ornamental tree.

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