Juniper Berry Liqueur
Makes about 1 quart
Several times a year someone is sure to come up to me in the restaurant and tell me that he or she are related to the former and last Curé of Puycelsi, Charles Pages. This introduction is inevitably followed by the question “Have you heard of his ratafia de geniévre?”
- 75 fresh juniper berries-both green and black onesThis recipe has been tried using the same quantity of dried juniper berries. The flavor is weaker and lacks subtly.
- 1 large lemon-cut into quarters
- 3/4 cup (250 g) granulated sugar
- 4 1/3 cups (1 l) l’eau-de-vie
- 2 cups (1/2 l) water
- Place all ingredients in a lidded crock or glass jar. Seal and allow the mixture to macerate for 40 days, shaking occasionally.
- Strain the contents of the crock through a paper filter or muslin, discard the solids, and bottle, cork or store in mason jars. The longer this ratafia ages the better.