PureLiqueur Schnapps, Cordials, Liqueurs. As long as it's tasty.

4Nov/092

Homemade: Lime Liqueur #1

Homemade Lime Liqueur

Homemade Lime Liqueur

Anyone who has a drink with me will soon learn that I love lime. I love lime anything really, limes, lime juice, key lime pie, lime candy and any drinks that go well with lime in them. When I was looking through some various recipes for Liqueur, I saw the word lime and knew exactly what I was making next.

I proceeded to browse through the various recipes Gunther Anderson has collected and I found a nice one. I reformatted the recipe so it is a bit easier to read and added in my own directions below.

Homemade Lime Liqueur (Andrew Gnoza) recipe

  • 6, Limes (i used persian limes)
  • 2, Whole Cloves
  • 1/8 tsp, Ground Cinnamon
  • 7 oz, Clover Honey
  • 12 oz, 100 proof vodka

1. Clean and scrub limes then cut them into quarters and place into a glass container for steeping.

2. Add in the rest of the ingredients, pouring the vodka in last.

3. Shake well to mix.

4. Keep in refrigerator for about 2 weeks, stirring or shaking every 3 days.

5. Strain and Filter. Age for 1 to 2 weeks. The tartness will die down a little.

*note: after straining and filtering I added in 3/4 Cup sugar syrup because it was a little too bitter for my taste.

She put the lime in the coconut..

After a week or so I got this song out of my head and then went in for a close examination.

Visual:

At first the Lime Liqueur is very cloudy, seemingly due to the cinnamon which adds a brownish  hue and the honey which adds a golden color. After aging for about two weeks the cloudiness settles and color is much better. It is definitely a dark lime green (the picture above is before aging), though with a hint of gold\brown due to the other ingredients. The color is more pleasing than the food color ultra-lime greens you would see at the store.

Presenting this liqueur on the rocks only makes it look better.

Nose:

You get a primary honey with a secondary citrus tart that is distinctly lime. There is a bit of spice aroma but it is not a standout.

Home made Lime Liqueur

Home made Lime Liqueur

Taste:

Honestly this is the first homemade Liqueur coming out of my kitchen that I could deem worthy of sipping on after dinner. The mouth feel is just right, not too viscous, not too runny. Honey is surprisingly dominant in this Liqueur, Tart and acid hits you before the bitter rolls in. Normally bitter would give me a sad face but it is somehow welcome in this party of flavors. The cinnamon and clove add a nice spice at the end to round things out.

Final:

I really like this one, but I can still be picky. The lime flavor itself could stand to be more intense, maybe a tad less bitter and more spice. Overall I like it how it is! (it probably would have been great even without the 3/4 cup sugar syrup I added in) The recipe came out pretty good if just a bit bitter. In doing more research on fruit extracts I discovered the bitterness might be due to leaving on the peels and not removing the pith. Next time I will include the only the zest, meat and juice, leaving out the pith.

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  1. I just prepared this recipe, with a couple possibly significant deviations. Instead of two whole cloves I used 1/8 tsp gound cloves, and I finely grated the outermost rind of all six limes to obtain the zest before cutting them open. ALL the pith was removed to avoid bitterness that you mentioned. I used the darkest limes available, avoiding those with yellow colorings. I was left with MOUNDS of zest, so hopefully it won’t be overpowering. I used Smirnoff No. 57 Vodka, but was momentarily tempted to start with a lime flavored Vodka. I avoided it, primarily because it was 80 proof, instead of 100 proof that was specified in your recipe. Plus, that seems like cheating. I’ll post my results in about one month. I’m considering trying a Clementine orange liqueur. I’d be tempted to try Bergamot oranges (think Earl Grey tea) if they were available.

  2. Shane, sounds good. I’m very interested to hear how your preparation comes out. I really loved this recipe and it aged very well. I plan on experimenting with it again soon. A note on the bitterness, it did fade away over a few months and the flavor left was really subtle and balanced.

    I’ve also wanted to try a Clementine liqueur. I’d imagine a Clementine liqueur based cocktail with a little lime could be delicious.

    Definitely let me know how your lime liqueur develops.


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