Bergamot Liqueur

INGREDIENTS:

BERGAMOT INFUSION (420 ML):
- 80 g Fresh Bergamot Peels
(approx. 4-6 fruits)
- 600 ml Vodka (abv. 50%)


BERGAMOT SYRUP (280 ML):
- 280 g Sugar*
- 140 g Bergamot Juice*

* - This is the amount needed for the liqueur, but I recommend making a slightly bigger batch since some juice will evaporte while heating the syrup and total yield could be slightly lower than the necessary 280 ml.

PREPARATION:

BERGAMOT INFUSION:
• Peel the bergamots. Be careful to remove as little pith as possible. I recommend trying straight peeler instead of the Y one.
• Put the peels into an airtight container, then pour vodka in.
• Seal the container and shake briefly.
• Keep in a dark place for approximately a month (your liquor cabinet will do perfectly).
• Gently shake the container once every day to stir things up and help vodka infuse.
• After one month, strain the solids out and, optionally, run the liquid through a coffee filter.
• Required yield for 700 ml liqueur is 420 ml infusion.

BERGAMOT SYRUP:
• Juice the bergamots.
• Run the juice through a coffee filter to strain out all the pulp.
• Mix the juice with sugar over low heat until sugar fully dissolves.
• (If you preparing syrup weeks in advance, heat the syrup until it starts bubbling, to extend its shelf life.)
• Pour the syrup into a sterilized container, let it cool and keep it in the fridge.
• Required yield for 700 ml of the liqueur is 280 ml.

BERGAMOT LIQUEUR:
• Mix 420 ml of bergamot infusion with 280 ml bergamot syrup.
• This particular blend should result in a 700 ml 30% abv. bergamot liqueur.
• Preferably keep in a sterilized bottle in a fridge.

I have finally got the hold of some bergamots and decided to put them to good use – liqueur.

I have considered using simple syrup as a sweetener, but after tasting the bergamot infusion I have decided to go another way and use rich bergamot syrup. Sweet and sour notes of the syrup help to tame the strong bitterness of the bergamot infusion, but without overpowering it. The result was something between amaro and a liqueur. Still wildly bitter, but with citrus fruitiness of the syrup shining through.

I was very happy with the result. Addition of the bergamot juice turned out to be quite useful, since bergamots here are not available all year round. So it turned out to be a good way to preserve the taste and experience of the entire fruit in a bottle for use later in the year, when fruit is not in season.

Great to use in cocktails, or just mix with soda water for a quick and refreshing sipper for the summer.