Homemade liqueurs are so nice to serve after dinner. The first one I ever made was my friend Chuck’s recipe for Raspberry Bounce. It is so simple, made with only raspberries, sugar, and vodka. It is elegant to serve in a small cordial glass, and Chuck’s — made with his super-sweet, plump, homegrown raspberries — the best.
Since then, Mark and I experimented with the alcohol (we tried brandy, grappa, and bourbon instead of vodka), fruit (we used homegrown blackberries and pears), and the level of sugar. They all came out well, but — next to Chuck’s — the pear liqueur made with brandy was our favorite.
Mark introduced me to Limoncello, which he knew of from his time living in Rome, and on subsequent trips, and from Italian friends, we’ve learned of Mandarinello, Nocino, Liquore di Ciliegine and Mirto. We have been successful in making all of them. Liqueurs are a wonderful way to bring the flavors of one season over to another season, and there is something extremely satisfying in having an array on hand to serve to guests. It seems like magic to them, but it’s really quite easy.
This year our lemon verbena plant has done extremely well, and my friend Annamaria suggested I make Liquore di Erba Cedrina (erba cedrina is Italian for lemon verbena). She said the color was amazing. For my first attempt, I tried using grappa. Big mistake; both the color and flavor were weak and unimpressive.
Not wanting to be the only kid on the block without a perfect Liquore di Erba Cedrina, I decided to try again. This time, I used pure alcohol, as recommended by all those who have made it. What a difference! The color, as you can see, is spectacular and the flavor is perfect.
A digestive sip — a digestivo in Italian or digestif in French — is the perfect ending for any special meal. Even though I have not tried this liqueur when visiting Italy, when I sip it, I find myself there, looking over a field of poppies in the verdant Tuscan countryside.
~ David
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Chef Mimi
July 24, 2021 at 6:08 amOh my goodness! That color! That’s reason enough to make this! I usually have verbena come back in my garden, but we had such a terrible fall and winter that it didn’t. Only my lemon balm. I have only had one failure with liqueur, and that was using a recipe. It required ground hazelnuts. Don’t make that.
Cocoa & Lavender
July 27, 2021 at 7:38 amI know – the color just captured my heart. Prettiest liqueur I have ever made. (I will avoid the one with ground hazelnuts but am curious what was wrong!)
Adrian
August 17, 2022 at 12:38 pmHi there,
Do you guys know where I can get the bottle that is in the photo?
Is that a bought Erba di cedrina or is that one you guys made?
I’m going to make some myself and I really like the bottle and would like to put my liqueur once it’s made.
Adrian
Cocoa & Lavender
August 17, 2022 at 12:51 pmHi Adrian,
Yes, that is the Erba de Cedrina I made. The bottle was from a Prosecco I got at Trader Joe’s — I believe it was made by the Spanish vintner Freixenet. It is a beautiful bottle and makes the Liquore look so beautiful. Best of luck! I hope your Erba di Cedrina comes out well.
David
Adrian
August 18, 2022 at 12:02 amThanks David.
It’s an absolutely beautiful bottle and I want my Erba to be stored in it.
Thanks for the information, I’ll do some research now.
I’ll let you know how mine turns out.
Adrian
Cocoa & Lavender
August 18, 2022 at 5:52 amI look forward to hearing from you, Adrian – and I hope you find the bottle!
fran@gdaysouffle.com
July 24, 2021 at 7:45 amGreat color! One of my favorite drinks is Apple Vodka- it goes does ‘down the hatch’ so easily. Your recipe makes me think I could make it by myself, I assume by soaking some apples in vodka. I’m not familiar with Everclear but its high alcohol content would make the drink go down the hatch even easier!
Cocoa & Lavender
July 27, 2021 at 7:38 amKeep in mind, Fran, that the alcohol is more than cut in half with simple syrup making it about the same as a regular vodka!
Gerlinde
July 24, 2021 at 8:06 amI have been making Limoncello and loving it. I will plant lemon verbena and then I can make this digestive. Whenever I am in Europe I enjoy a digestive after dinner.
Cocoa & Lavender
July 27, 2021 at 7:39 amLimoncello is one of our standard favorites – but this one is so different, Gerlinde – very herbal!
John / Kitchen Riffs
July 24, 2021 at 8:29 amLove the color of this! SO vibrant. For some reason I don’t make liqueurs. Or at least make them very, very rarely. Too easy to visit the liquor store and just buy it! But then I don’t have the satisfaction of serving my own homemade hootch. You may be inspiring me here. 🙂 Thanks!
Cocoa & Lavender
July 27, 2021 at 7:40 amWell, I doubt you can find this one in a liquor store, tough a quick search showed there are some available. I think you need to make your own, John – there is real satisfaction in them.
Eha
July 24, 2021 at 5:14 pmAbsolutely loved reading your story . . . but it is a fairytale for me ! I actually have lemon verbena in the garden but since my after-dinner libations tend towards cognac, port or a finger of single malt whisky . . . just as cocktails don’t oft appear in my hand, neither do liqueurs 🙂 !! Love the look of that green and good luck with further delightful experimentation with your variations . . .
Cocoa & Lavender
July 27, 2021 at 7:42 amPerhaps you might need to experiment a little beyond your cognac, port and single malt, Eha?? Maybe if you came to dinner you could try it! 🙂 This is defintiely not in the cocktail territory – and much more an herbal digestivo!
sherry
July 24, 2021 at 11:15 pmI was saying to david from Spiced blog on his post recently that it’s funny to hear of growing your own blackberries. They are considered a noxious weed here so are on the hit list, except for berry farms! So definitely not allowed to grow them. Love your beautiful liqueur. Such a glorious colour. I wonder if we can buy pure alcohol here? I kinda think not 🙂
Cocoa & Lavender
July 27, 2021 at 7:44 amI would never have thought them a noxious weed! They do like to spread, though… The only berry I know that is on the “no-grow” list in most of the US is any type of currant or gooseberry. They carry a disease that kills the pine trees. (Note: I was amused that your recipe this week had blackberries! 🙂
Christina
July 25, 2021 at 4:41 pmI’m glad you tried again! That color is absolutely phenomenal, David! I would frame that top picture if I were you as I’d love to gaze upon it all day! I’m sure it tastes magical!
Cocoa & Lavender
July 27, 2021 at 7:45 amThanks, Christina! I am so pleased you like the photo so much – I had fun with it. I also had fun creating the label! It does taste amazing – so different than I expected!
Aarthi
July 25, 2021 at 4:50 pmWhat homemade liqueurs ??? I am seeing a recipe for the first time. Honesty I don’t drink alcohol, but your process of making it and that beautiful vibrant color is super tempting, I want to try it! Thanks so much for sharing this process of making the liqueurs, I really learnt something new.
Cocoa & Lavender
July 27, 2021 at 7:46 amI really enjoy making them, Aarthi – and use them for gifts throughout the year…
2pots2cook
July 26, 2021 at 6:12 amBeautiful colour, beautiful recipe ! Do you keep it in the freezer before serving ?
Cocoa & Lavender
July 27, 2021 at 7:46 amWe haven’t kept it in the freezer – only in the fridge. I am not sure what the tradition is, Davorka – I will need to ask. Do you know?
Hasin
July 26, 2021 at 7:03 amI agree with everyone who has admired that green vibrancy in your homemade liquor David.
It sounds like a mindfulness technique to make one.
Cocoa & Lavender
July 27, 2021 at 7:47 amThe green was promised but I never expected it to be as vibrant as this, Hasin! I suppose there is a certain amount of mindfulness to these recipes…
sippitysup
July 26, 2021 at 11:02 amMy lemon verbena is taller than me this year. Maybe I should make a whole case! GREG
Cocoa & Lavender
July 27, 2021 at 7:48 amAnd, thusly, I can see you selling it at the LA farmers markets…
Ben | Havocinthekitchen
July 26, 2021 at 5:16 pmI’ve never made liquors myself (well any other type of alcohol either), and I think I’m missing out a lot. This version looks and sounds so unique and wonderful, with the addition of lemon verbena. And – oh man – this emerald colour is phenomenal!
Cocoa & Lavender
July 27, 2021 at 7:49 amI could definitely see you making your own, Ben – you have such a creative way with flavor and color. Our next endeavor is a recreation of a digestivo we got in Tuscany – Cent’erbe. One hundred herbs. A bit of an exaggeration but choosing the different flavors form our herb garden will be fun!
Frank
July 27, 2021 at 7:07 amWhat a great idea. And such a beautiful color. You know my downfall when it comes to these homemade liqueurs is the two month wait… I wish I had more patience!
Cocoa & Lavender
July 27, 2021 at 7:50 amI definitely feel the same, Frank – so I put then in a closet and set a reminder on my calendar. Out of sight, out of mind, out of mouth!
Raymund
July 27, 2021 at 3:57 pmOhhh that looks potent, just that colour alone makes me think it has this strong taste. Interested on trying that one
Cocoa & Lavender
August 1, 2021 at 4:10 pmThe flavor isn’t actually not as strong as you think, Raymund… but it is slightly potent.
Pauline
July 28, 2021 at 1:50 amDon’t know how I missed this post, and I love that Lemon Verbena leaves bring so much flavour. We went through a stage many years ago of making our our own spirits. I must try and grow some of this herb, but I love limoncello. Fun recipe, thanks.
Cocoa & Lavender
August 1, 2021 at 4:10 pmThanks, Pauline. It’s amazing how different the flavor of the liqueur is compared to the flavor of the leaves. We love limoncello too!
Valentina
July 31, 2021 at 1:51 pmI think the scent of Lemon Verbena is my favorite scent in the world. I have some planted too, though it’s in a pot and not thriving like yours. I probably have enough for one small cocktail. 😉 This drink is stunning to look at, and I’m sure dreamy to drink. 🙂 ~Valentina
Cocoa & Lavender
August 1, 2021 at 4:11 pmWell, one cocktail would be kind of fun! As it ages, it’s getting darker and darker… I wish it would stay the same color green!
Ron
August 1, 2021 at 6:53 amDavid, I’d loved to try a smidge of this as it’s one I’ve not experienced. Like the others, I’m intrigued by the color.
I love making liqueurs and I usually make a few bottles of black currant berry gin each year. As with chuck’s recipe, it only has berries, gin (I use Gordons as I like its mild flavor for this), and sugar as well as a traces of love and time to mature. My currant berry gin as well as my cumin aquavit find their way under more than one tree during the holiday season.
Cocoa & Lavender
August 1, 2021 at 4:12 pmRon – your black currant berry gin sounds absolutely amazing! I wish we lived closer and we could share sips…