You should do a “make your own flavored liquors” series. I make a home made coconut rum that’s delicious In a pina colada old fashioned I made. Fresh coconut, bacardis. Pretty simple and better than most of the flavored rums out there. I try to “old fashioned” drinks I like to cut down in the carbs.
@@zephyrm.6564 Yeah / but He uses cheap flavored rum - and that was the point of the drink - use the worst bottle in the bar…. Mine (I may brag) is amazing. I use plantation pineapple rum. Home made coconut rum (no sweeteners - just rum and fresh coconut) and a simple syrup I make from the coconut water In the coconut itself. It’s amazing! And you completely control the sugar content. For fun I sometimes put In 1/4-1/2 oz crème de banan
I'm really curious about 2 things. 1) how much creme did you end up with, and 2) what ABV would this creme be. I guess if we knew how much creme you have we could calculate it Great video! I love watching videos about liqueurs and syrups and how to make our own!!
Thanks for the recipe Leandro. Been a fine of your channel for some time. Thought I'd share my experience for reference some may find it interesting. I made some of this in 2018 to a similar recipe. 2018 was a fabulous year for blackberries in England. There was a real glut and the average friut size was enormous. I did think it was this one but obviously not as this post is only a year old! Anyway, we drank the last bottle last week during a camping trip with friends. It. Was. Stunning! It had somehow morphed into this kind of Port thing. Deep, loads of body, very complex flavour profile but extremely mellow at the same time. Very good. My brother in law described it as drinking califorian raisins out of a glass, with extra sunshine thrown in. Highly recommend making this in bulk and cellaring it for a while. Doesn't need to be in the fridge as long as you sterilise everything during the making phase. I imagine refrigeration will affect the final product. Hope someone finds this helpful. Thanks for reading. Jon.
Here In England we are overloaded with wild blackberries in the countryside so I decided to make this. Thanks so much for your help! I did leave it in a cupboard for like 5 days lol as I forgot it was in there. But it came out great. Can’t wait to make some brambles.
@@Chevalier_knight yes we haven’t got long left till they start showing! One of my favourite times of the year. I’ve been making this recipe for three years now and bottling it for friends. The best cocktail!
Absolutely amazing recipe! I couldn’t find crème de mure at my local store and decided my make it myself right after I watched the video. I really enjoyed the process , it was very easy to make. It tastes amazing and great as a gift too. Thank you so much and I hope to see new interesting recipes on your channel!
Looks yummy! I made creme de Muir over the last summer and kept it in the cupboard. It’s still good. And I didn’t add any sugar so yours’ll probably last longer
Did you ever do the test and compare in fridge/not in fridge? I followed your recipe when you put it out last May. Delicious! Every guest who has it LOVES it. I don't have much spare room in my fridge, so would love to know if it makes a difference....
I made my own with a bottle of Sangiovese and added Roku gin and it was phenomenal. I even let it sit in the fridge for a couple extra days after macerating.
Great recipe, sounds very delicious! Unfortunately, the price of blackberry is so through the roof that a homemade bottle of Creme de Mûre would literally cost at least 2 times as much as just buying a bottle of it from a decent brand. lol Btw I made Creme de Cassis at home (fortunate enough to have a little bush of black currant in the garden) and since "creme de" liqueurs are 40% sugar and something 15-20% alcohol I believe, they pretty much last for years. Mine's been sitting out in the liqueur cabinet at room temp for about 10 months now and it's perfecly fine (although half of it is gone now... sshh! Don't tell anyone!)
Interesting! Here blackberries are not readily available and I also never seen creme de mûre on sale, but we do have mulberries. Might try this when the season for mulberries comes and see what comes out!
Oh hey, this is ... exactly how I make creme de mûre! And I normally use a Merlot. It really is so easy, and the use of wine makes it feel somewhat like you're cheating. Certainly it's a great shortcut compared to generating all the depth flavour just from raw fruit. It does make me wonder whether there are other fruit liqueurs where you can get wine to do some of the work. Maybe a gooseberry liqueur with an NZ Sauvignon Blanc? Or a peach liqueur with a German Riesling?
wow easy recipe. will have to try it. I am curious if you can leave it out and whether it will change any taste. My concern would be all the sugar added and if the container was sterilized. Bui I see Kakuk replied that they keep it on counter without any issues. Looking forward to that video. Now lets see what drink recipes you make out of this. Thanks and cheers.
I'm planning on making this as soon as blackberry season starts this year. I was wondering if you have compared your refrigerated and stored bottles yet? It's been over a year now so it seems like we would have made it as far as we could. Thanks!
I bought some Creme de Mure and after 10 years I finally used it all and it was in the cabinet. It did not say refrigerate on the bottle and no other ingredients listed but like yours and it was good. But I will try your recipe. I wonder why Blackberries are so expensive?
Didnt you have a shorts video for this? I remember making creme de mures using it 😁 tastes awesome. Blackberry bramble is by far one of my favourite cocktails
I just made this again and it’s still good! I have a question though- have you ever tried or does it make a difference to use a coffee filter if you mash it up more finely? I tried to clean the nut milk bag afterward and man those blackberries are hard to clean out!
I wonder if you could do a double strain. Use a coarse strainer first like a steel mesh colander and use a sturdy spoon to press liquid out. Follow that with a fine mesh strainer that hopefully doesn't have to do a lot of work. Or maybe a combination of food mill followed by fine strainer. I guess the works/doesn't work question will be if the first straining gets enough out so the fine strainer doesn't instantly plug up.
I wonder if a California Zinfandel would work with this. Often get a lot of heavy burnt brambly flavours with those. May have to try it. Thanks for the recipe, Leandro !
Would this method work with blackberries that have been stored in the freezer? We used to make blackberry liqueur using a different method (just soaking them in vodka and sugar for a little while) and this one looks like it would make a far superior creme de mure. Thing is, we used to get the blackberries from our own bushes in a house that we sold. We still have the last crop of berries and it would be great to know if we can do something like this with them. Thanks!
Hey Leondro, I am trying out a method of making home Liqueurs that would be possible to make the final product whatever ABV you choose. You start with the base that should of course be over 100 proof at least. I use Everclear most times but in California as you probably know it is only legal to get the 60% 120 proof and not the 95% 190 proof stuff. Anyways I use 2 parts Alcohol to 1 part whatever product I want to make a liqueur from and steep until I can only smell the thing I’m trying to infuse and not alcohol. This is a long one sorry but I don’t want to miss anything. After the tincture is set I will use the magic equation of Actual % ABV Divided by required % ABV Multiplied by liquid volume ml Minus liquid volume ml = needed water or sugar. I’ve used it a couple of times and got great results. I just wanted to get your opinion as I use this method to made bitters as well
So let's say I wanted to make a blueberry liqueur, would you suggest doing the same but just using blueberries instead of blackberries? Would you change up the wine selection?
Nice... I’m gonna try this... please Can you make a video about how to make a “virgin” Negroni??? There is so many variations, and I’m really really interested how you gonna make it... thanks. 😎
Yo! Thanks so much for this! Making it right now and I’m super excited to give it a try. I did notice that you say 300g (1.5 cups) of sugar in the video but then in the description recipe it says 900g (1.5 cups). Im guessing it’s 300g right?
@@TheEducatedBarfly awesome thank you so much for the clarification. You all rock! I so appreciate this channel. You are making my drinks so much better. Thank you!
Can I use already oxidized wine? I want to make this at work using leftover wine from selling by the glass. We use a vacuum sealer to help preserve our wine but after 3-7 days it gets tossed or sent to chef for cooking wine.
Hey! Could you please share the recipe with grams and mL? Especially because the granularity of sugar varies greatly in every country and 1.5cups of sugar maybe very different in weight where I'm from (Brazil)... I'd like to be very precise on measurements, japanese engineer here 😆
@@TheEducatedBarfly yeah, now it does! No need to thank me. Great way to lose a Patreon 👍👍 By the way, you still haven't changed Step 7 measurements after I've given the kind reminder. You still have time 👍😉
@@AlexandreNishikawa if that's really all it took for him to lose a patreon than you probably weren't worth having in the first place. Stop acting like an entitled toddler. Adios amigo. Lol
Nah, I just think respect and gratitude are underrated these days. On the contrary, random strangers meddling in other people's business is just typically pathetic. And you're right, I have to put my 2c to better use. But hey, that's just my opinion. :man_shrugging:
@@AlexandreNishikawa "I just think respect and gratitude are underrated these days." Yeah, we noticed that you declined to use them in your follow up comment to the Barfly 😂
@@TheEducatedBarfly A grenache or fruity pinot noir would probably work well with raspberry. Mulberry would probably still be fine with the wine suggestions in this video.
Congratulations on the "û". I just want to let you know that it is "crème". The "è" is pronounced like the word "hay", without the "h". Fun fact: the rooftop on the (û), doesnt change how to pronounce the letter "u" in French.
