In homemade liqueurs, prune plum brings dark dried-plum sweetness, caramel depth and mild smokiness. A rich, mellow flavour profile for a spirit with dark-fruit character.
https://liqueuralchemy.com/ingredients/plum-prune/
#LiqueurRecipes #Fruits

For homemade liqueur, crack long pepper lightly: use 1–2 peppers per 1 L and infuse 7–14 days in rum or brandy. Try flavour pairings with brown sugar, ginger, orange peel, honey or cardamom.
https://liqueuralchemy.com/ingredients/long-pepper-pippali/
#LiqueurRecipes #FlavorPairing

For homemade liqueur, crush 600–900 g red grapes per 1 L of brandy or vodka and infuse for 3–6 weeks. Try pairings with blackberry, plum, cinnamon, clove, vanilla or orange peel.
https://liqueuralchemy.com/ingredients/grapes-red/
#FlavorPairing #LiqueurRecipes

Concentrated apricot meets caramel-honey sweetness, chewy fruit depth and a light tang. In homemade liqueurs, dried apricots bring a sun-ripened character with delicate honey and late-summer fruit aromas.
https://liqueuralchemy.com/ingredients/apricots-dried/
#LiqueurRecipes #Apricots