For the first post on this year’s chokecherry liqueurs, head to: https://northcountryfare.wordpress.com/2015/09/21/chokecherry-liqueur-year-2-a-work-in-progress/
So, after 2 weeks of turning or shaking these litre jars (almost) every day, I figured it was time to taste-test the liqueur. My opinion:
Unfortunately, at this point, both Nicole and I agreed the chokecherry liqueur pretty much looked and tasted like cough syrup (not what we were going for). It just wasn’t interesting at all–there isn’t anything interesting to this at all. The batch that had the cinnamon stick in it tasted slightly “thicker” almost (like there was a bit more flavour to it, but still, not much).
What mulled over what to do, and decided that I should add a cinnamon stick to the one that was just straight berries, vodka, and sugar. Nicole wondered if maybe adding blueberries to the mixture might add some more texture to the flavour? I’m hesitant to try it because I know part of the process is to cook up and mash the berries to get all the juices out of them. But I say that if the liqueurs still taste like cough syrup after the mashing and straining step, I’m going to try adding blueberries to the intinctions, and see what happens. I sort of feel like that was just way too much money spent on vodka to waste on something I’m never going to want to drink…