Ingredients
300g white sugar
400ml mineral water
150 -200g roasted shelled and finely ground acorns (see october blog for detail)
1 x 70cl bottle vodka ( or white rum for a more tia maria taste)
quarter of a vannila pod (optional)
Method
bring water and sugar to the boil in a stainless steel saucepan with vannilla,
add the ground acorns and leave to infuse till cool.
Add the booze then leave out of sunlight in a sealed container at room temperature
for around 2 months minimum.
when you can wait no longer strain through a coffee filter or fine muslin
and bottle.
I am sure it would get even better over a few more months but the raw vodka taste
mellows massivly after just 2 .
you can easily play with this by boiling the sugar and water to a thick syrup then it
will be more like a Khalua .
Add more acorn to make more of a nutty drink, or use muscavado dark sugar.
The Liqer de Bellotta from spain actually takes on a slight ammeretti taste,
i didnt manage to get this but maybe adding whole acorns and leaving for longer
would produce this ?.
My version is a reasonable and interesting after dinner sipper, if you have never
tried the Liqer de Bellotta then you wont be in anyway dissapointed in this recipe .
If anyone can find me the actual method for spanish acorn liqueur that would be great
as i cant find any imformation on the www.
I am thinking about making an acorn liqueur. Thank you for sharing your recipe. I may use brandy instead of vodka or a combination of the two (similar to http://www.seriouseats.com/recipes/2012/07/diy-hazelnut-liqueur-recipe-homemade-frangelico-for-cocktails.html?ref=search). I may also add in a vanilla bean or orange peel. Any advice or lessons learned that you can provide would be greatly appreciated. Thanks.
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