Comments on: Raspberry Liqueur – Make Chambord

By: Alex

Alex — Wed, 27 Jul 2011 16:18:46 +0000

No, the high alcohol content negates the need for refrigeration. I have had a batch for about 2 years now that is sitting in the liquor cabinet and tastes great. I have not made another batch yet because I have not ran out of this one! I guess I should drink more…

By: PassTheRed

PassTheRed — Mon, 25 Jul 2011 14:47:20 +0000

Did you make this version yet? If so, can you share the recipe?

By: PassTheRed

PassTheRed — Mon, 25 Jul 2011 14:42:43 +0000

Do you need to keep the liqueur refridgerated?

By: carol

carol — Thu, 20 Jan 2011 00:22:03 +0000

Ihave made rasperry liquer using the same simple recipe as Alex but my method was to put the raspberries vodka and sugar into a glass jar with a seal and each day for a month I shook the mixture to mix. I then strained and bottled the liquid; it was very delicious.

By: Suzanne

Suzanne — Fri, 17 Sep 2010 17:06:48 +0000

Wow, I just made some great coffee and chocolate liqueurs from a 40 year old recipe my Aunt gave me and was looking for a recipe for Chambord. I found your recipe and would really like to know if you or Alex made it using the honey, blackberries ans orange yet? What were the results?

I LOVE, LOVE, LOVE Chambord and want to give it a try. I think that if you add orange peel it could be added at the start, but I hope you have tried the rest of the ideas in your previous tests.

Intrigued and hoping….

Suzanne

By: Alex

Alex — Wed, 03 Mar 2010 05:50:29 +0000

Very cool, I like where this is heading! I had never heard that description of Chambord, but it sounds even more delicious than what I made.

As for the practicalities, I think that I would add the sugars (honey or table sugar or a mixture of both), blackberries, raspberries and liquor (vodka or cognac or a mixture of both) together and let that sit for a month or two. You shouldn’t have any trouble getting that to meld together, but you may have to mix it up once a day for a week or so. After that I would strain all the berry pulp out and then put in the orange peel and vanilla (I would do a real vanilla bean!). I would guess that those would only take a week or two to infuse nicely, but be sure and take a sip every few days and strain out the orange and vanilla when you are satisfied with the taste!

Best of luck and please do share your results!

I’m going to have to give this a try as well…

By: Demi Antzoulatos

Demi Antzoulatos — Mon, 01 Mar 2010 16:21:36 +0000

Hey, so my best friend LOVES french martinis (made with chambord) and I wanted to make her some from scratch. I looked on the Chambord website and they said that it had blackberries, rasberries, vanilla, orange peel, honey and cognac. They steep it in alcohol twice and then blend all the ingredients to taste. I want to get this right, so i am thinking about using your recipe and then adding the other ingredients after I am done infusing the berries.

Do you have any suggestions for adding things like honey instead of sugar, and when to add the cognac, vanilla and orange peel?

Any help would be much appreciated and I will tell you what I do and how it worked out.

Thanks,
Demi

By: kelly

kelly — Mon, 17 Aug 2009 20:06:51 +0000

fab recipie am off to try it now!!!

By: Carrie

Carrie — Tue, 05 May 2009 03:09:49 +0000

No, the berries will not spoil and you don’t need any extra preservative because vodka kills just about anything living (it’s not really good for people either in large doses). I’ve made lots of liquors, mostly with herbs, though. Just siphon the clear liquid off of the sediment and you’re good to go!
The sediment is extremely potent, I’ve heard, but I just haven’t been able to get over the “ick factor” and try it.

By: MP

MP — Wed, 21 May 2008 12:14:41 +0000

Where did you get this idea? what about all the ingredients being stable? My question is would it spoil? Do you add any preservatives? I don’t know anything about making/fermenting alcohol so I’m curious. Nice easy recipe though.