March 19, 2011

What I’m Drinking: Rosaplini Liqueur

Even though I’m currently living in the world’s most wonderful land of liqueurs (that’s Italy, yo), I still like to make a few of my own (homemade liqueur freaks like me are like that, yo). Recently, I noticed that in the yard we had a ton of winter herby stalwart rosemary, and though, “why not a rosemary kinda liqueur, yo?” I wanted to have my new liqueur be a colder-weather one (matching up to the rosemary and the season I made it within), which led to picking apples as my other main ingredient. The end result was a rich, textured mix, one that I’ve been having solo, but one I can envision mixing with everything from cider to rum to mornings, yo. Just be sure to swirl and swirl, cause the apple and rosemary need to be cuddle up well—it is chilly, after all.


1-1/2 cups fresh rosemary

4 cups vodka

1 lemon peel

2 apples, cored and chopped roughly

2 cups simple syrup


1. Place the rosemary in a large glass container with a good lid. Muddle it up a bit, but don’t beat it to a pulp.


2. Add the vodka to the rosemary and swirl it around. Then add the lemon and apples, and swirl a bit more. Seal the container, and put it in a cool, dry place away from the sun. Let sit for two weeks, swirling every day or so.


3. Open the container, add the simple syrup to the mix, and stir. Seal and again place in that cool, dry spot. Let sit for two more weeks, swirling occasionally.


4. Strain through cheesecloth at least once, and maybe twice if extra-cloudy, and then pour into large bottles, small bottles, or straight into your mouth.


A Note: Yo.


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