Papaya liqueur has a very strange color, somewhat like a glowing neon between dark pink and dark orange. Poured into the glass it looks incredibly exotic and just a bit like something from a sci-fi movie.
Despite its color, the flavor is also exotic, and perhaps too much so, as its uses are very limited. Very few mixed drinks use it as a component ingredient and it doesn’t make a good drink straight up or on the rocks owing to the intense flavor.
Its worth making, but only for the experience.
- 1 fresh papaya
- 1 Cup vodka
- 1 small lemon wedge, scraped peel
- 1/4 Cup sugar syrup, optional to taste (see recipe)
- 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).
- Cut papaya in half, remove seeds, and peel skin.
- Cut in medium chunks and place in vodka with lemon peel(twist to release flavor).
- Let steep for 1 week.
- Strain and squeeze fruit, extracting juice.
- If desired, add sugar syrup.
- Store for 3 weeks.