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.

Papaya Liqueur
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.
Recipe type: Liqueurs
Serves: 1 pint
  • 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.

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