Making a Cocktail

Earlier this summer, I went on a liqueur making binge. Fruit was abundant. Vodka was cheap. I had some jars. I sort of admitted it was a binge when I wrote about it here.

Now, three-four-five months later, I have nearly full quart jars of sour cherry, apricot, peach and blackberry liqueurs and two quarts of limoncello. That's a lot of liqueur, and I've started to wonder what the heck I'm going to do with all this fruity sweet liqueur. (I've still got pear/star anise and apple/cinnamon brewing.)

And then, along came my hero, David Lebovitz, writing about sidecars.

Equal parts Citrus Juice, Cognac (i.e. booze), Triple Sec (sweet fruity liqueur) - shake and serve in a sugar coated glass.

Now, I'm ready to make some cool cocktails. How about Tequila and Apricot? Vokda and Sour Cherry? Rum and Peach?

Tonight, it was Lemon Juice, Peach Liqueur and Cognac. Delicious.

Limited only by your imagination.

In a pretty bottle, these fruit liqueurs make a great gift, especially when paired with a cocktail recipe. This year, I'll be suggesting the Sidecar.