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Homemade Plum Liqueur

A simple, no-cook liqueur infused with ripe plums, sugar, and vodka to create a silky, ruby-colored digestif that captures the taste of summer.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 15 1.5-ounce shots
Course: Drinks and Beverages
Cuisine: European
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh plums halved and pitted
  • 1.5 cups granulated sugar
  • 1 liter vodka 80 proof or higher
  • 1 whole vanilla bean split lengthwise (optional)
  • 3 to 4 whole cloves optional

Equipment

  • 2-liter glass jar with tight-fitting lid
  • Cutting board
  • Sharp knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon
  • Fine mesh strainer
  • Cheesecloth
  • Funnel
  • Bottles for storing liqueur
  • Labels

Method
 

  1. Wash plums under cool running water, halve them, and remove pits.
  2. Add half of the plum halves to the glass jar and sprinkle with half of the sugar.
  3. Layer the remaining plums on top and add the rest of the sugar.
  4. Nestle the split vanilla bean and whole cloves between the plum pieces, if using.
  5. Pour vodka over the fruit and sugar mixture until fully submerged.
  6. Seal the jar tightly, label with the start date, and store in a cool, dark place.
  7. Gently shake the jar every 3 to 4 days for 4 to 6 weeks to encourage even infusion.
  8. After 4 to 6 weeks, taste the infusion; when balanced, strain through a fine-mesh strainer lined with cheesecloth.
  9. Use a funnel to pour the strained liqueur into clean bottles and seal tightly.
  10. Age the bottled liqueur for an additional 2 to 4 weeks before serving for optimal smoothness.

Notes

The liqueur improves with age; wait at least two more weeks after bottling for best flavor. Serve neat over ice, mix into cocktails, or drizzle over desserts.