DIY Almond Liqueur

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Issue 48

The Refresh Issue

Make Gym Equipment
Preserve Summer Fruits
Tailor Thrift Store Finds

DIY Almond Liqueur

With lively citrus notes, this beverage tastes just fine on its own but goes down particularly well when served super-chilled (think limoncello) with a slice of orange.

by Sharlene Breakey

Photos by Kathryn Gamble & Rick Lozier

Though Carlo Zuccherini recently made a move from the luscious green hills of Italy’s Perugia to New York City, the transplanted cook plans to imbue his new life with plenty of his home country’s delicacies—starting with classic nut liqueurs for the holiday season. Here Zuccherini offers a simple recipe to stock the bar—yours or someone else’s. “This type of infusion is a very nice digestive taken alone at the end of a meal,” he says. “But if you want to have it with dessert, the flavor of the nuts works best with chocolate.” Fine by us!

PREP: 20 minutes
STAND: 2 weeks to 2 months
MAKES: 5 1/2 cups liqueur

In a small food processor or spice grinder, or with a mortar and pestle, grind or crush the coriander and cloves.
In a 1-quart glass jar combine alcohol, blanched almonds (pour boiling water over almonds, let sit one minute, rinse with cold water, and slip off skins), orange peel, and ground spices. Cover and let stand to blend flavors for 1 week, shaking or mixing occasionally.
In a medium saucepan combine water and sugar; bring to a boil. Remove from heat; cool slightly. Strain alcohol mixture through a double layer of cheesecloth. Carefully remove almonds from the cheesecloth and return them to the alcohol. Stir in sugar syrup and orange blossom water.
Transfer mixture to two 1-quart glass jars or one large glass jar. Cover and let stand in a cool place for up to two months to blend flavors.