I started making this plum liqueur last August or September with plums from our farmers’ market. They were late season and not the sweetest so I decided to not only sweeten them up but also to liquor them up. My inspiration came from a plum wine recipe in Bon Appetit magazine that included 3 ingredients: fruit, vodka, and sugar plus a lot of time. (The magazine called their concoction a wine but it’s technically a liqueur since it’s made from distilled spirits, fruit, and sugar.) We had a partially full bottle of Costco vodka that we decided we didn’t like much so I had liquor to experiment with.
I followed the directions and stashed the jar of plums, alcohol and sugar in the closet. Then I waited 3 to 4 months, thinking we’d have something special around the holidays. When I checked it close to Christmas, it was very sweet and not overly complex. It tasted like a strong version of the Japanese plum wine that you buy at the store. The magazine recipe described the result as floral and sherry-like. I wasn’t getting that.