October has arrived! I've been waiting 90 long days and 90 long nights for this day to arrive. The last time I made plum liqueur was in 2008. I used to make it every year and I enjoyed sipping it in the evenings after eating a beautiful meal. This year, my girlfriend Aleks who lives here in San Francisco in a house with a backyard (I kid you not!) called me to offer plums from her (gasp!) plum tree. Backyards and plum trees are rare in San Francisco. Actually, so are houses! Make and serve plum liqueur to your guests in fancy cordial glasses and they will feel as though you cloaked them in velvet and rolled out the red carpet.
Fly me to the moon
Because sipping plum liqueur on a cool fall evening makes me feel lovely, cozy, and special. Diana Krall's version is my fave.
2 1/2 pounds plums
1 1/2 c sugar
1 3-inch cinnamon stick
2 1-inch pieces of lemon peel
4 cups vodka, plus more as needed
-Wash all of the plums
-Pierce the plums a few times with a knife
-Combine all of the ingredients and store for 2-3 months in a dark place
-Shake up the jar every couple of weeks
-Strain and store in airtight containers at room temp
-Serve in a cordial glass
*I've found that keeping the cinnamon stick in the entire 3 months results in a fairly spicy liqueur and the plum flavor is a bit lost. Therefore I suggest removing the cinnamon stick after one month. However it's your call.