My previous batch that I made 16 years ago is sadly almost gone, so I knew it was definitely time to make more. I hope you'll adore this luxurious homemade French vanilla liqueur as much as we do!
Gorgeous!! It's been on my to-do list to make in my new kitchen for a while now - I'm looking at Indonesian vanilla beans and Hanoi vodka and a warmly scented future!!
Wow this sounds amazing. I wonder why the alcohol % goes down a bit after steeping? You'd think by adding sugar and time that it would go up if anything.
Thanks for asking, Tammi. While the alcohol content stays the same, the addition of sugar and vanilla beans / seeds increases the overall volume. So since thereâs more content after steeping, the percentage comprised by the alcohol decreases.
I had some friends in Chaumont, near Dijon who made Mirabelle liquer, it's one of those recipes handed down through the generations. It was clear, smelt slightly of the Mirabelle plum and was something ridiculous like 85% proof, truly firewater. The French government introduced an amnesty for people making their own spirits to declare them and pay duty. I think this was in the '80s. A small percentage was declared at a lower alcohol content but the serious stuff hidden away.
Yes, lâeau de vie! I know it well. Itâs so, so strong. My husbandâs uncles also in Burgundy (just a little further south in the SaĂŽne et Loire department) have been making it for decades. I donât recall the whole range of flavors, but I know theyâve made both mirabelle and pear. I didnât know this history of it. Thanks for sharing. â€ïž
Gorgeous!! It's been on my to-do list to make in my new kitchen for a while now - I'm looking at Indonesian vanilla beans and Hanoi vodka and a warmly scented future!!
Thanks, Jess! I love that combination. Please let me know how it goes! â€ïž
Sounds delish!!
Thanks so much, Cerina! â€ïž
Wow this sounds amazing. I wonder why the alcohol % goes down a bit after steeping? You'd think by adding sugar and time that it would go up if anything.
Thanks for asking, Tammi. While the alcohol content stays the same, the addition of sugar and vanilla beans / seeds increases the overall volume. So since thereâs more content after steeping, the percentage comprised by the alcohol decreases.
Sounds impressive.
I had some friends in Chaumont, near Dijon who made Mirabelle liquer, it's one of those recipes handed down through the generations. It was clear, smelt slightly of the Mirabelle plum and was something ridiculous like 85% proof, truly firewater. The French government introduced an amnesty for people making their own spirits to declare them and pay duty. I think this was in the '80s. A small percentage was declared at a lower alcohol content but the serious stuff hidden away.
Yes, lâeau de vie! I know it well. Itâs so, so strong. My husbandâs uncles also in Burgundy (just a little further south in the SaĂŽne et Loire department) have been making it for decades. I donât recall the whole range of flavors, but I know theyâve made both mirabelle and pear. I didnât know this history of it. Thanks for sharing. â€ïž
16 years!?! Wow.