Papaya Liqueur
Author: Chief Mixologist
With its exotic, neon pinkish-orange color this liqueur is alluring to say the least, though its uses are extremely limited. Very few cocktails incorporate it, and its intensely tropical flavor limit its uses.
  • 1 fresh papaya
  • 1 Cup vodka
  • 1 small lemon wedge, scraped peel
  • 1/4 Cup sugar syrup, optional to taste (see recipe)
  1. Look for medium-sized papaya (slightly larger than a pear) with smooth, unbruised skin, and a fruity aroma. Best time is May and June. Dark spots on the skin are a bad sign and will cause a bad flavor (check stem for decay and softness).
  2. Cut papaya in half, remove seeds, and peel skin.
  3. Cut in medium chunks and place in vodka with lemon peel(twist to release flavor).
  4. Let steep for 1 week.
  5. Strain and squeeze fruit, extracting juice.
  6. If desired, add sugar syrup.
  7. Store for 3 weeks.
Recipe by Beverages at