Plum Liqueur is also known in Europe as “Slivovitz” and is often served during the Hanukkah season. It makes a number of wonderful cocktails, even when freshly produced. But, for serving as a cordial, it’s best when aged.

Plum Liqueur 1
A small quantity of incredibly rich and flavorful plum liqueur that is useful in a number of drinks and recipes.
Recipe type: Liqueur
Cuisine: Jewish
Serves: 1 bottle
  • 2 plums
  • 2 Cups sugar
  • 2 Cups vodka
  • 1/2 Cup brandy
  1. Wash plums and pat dry.
  2. Cut plums in half or smaller; pit.
  3. Place plums in aging container. Pour sugar over plums, stir. Add vodka and brandy stirring to partly dissolve sugar.
  4. Cap container and place in a cool, dark place for 2 months, stir occasionally.
  5. Place a strainer over large bowl and strain liqueur.
  6. Press liquid from plums with the back of a wooden spoon. Discard plum pulp.
  7. Re-strain liqueur through cloth until clear.
  8. Bottle as desired.
  9. Ready for drinking or cooking but best if aged another month.


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