Method

Coarsely chop the hazlenuts.  Put the hazelnuts,  vodka, and brandy in a glass container with a tight-fitting lid.  Stir well and seal.  Place the conainter in a cool, dry spot away from sunlight.  Let sit for 3 weeks, swirling occasionally.

Add the simple syrup and vanilla, sitr, and reseal.  Return to its spot.  Let sit for 2 more weeks.

Strain the liqueur through a double layer of cheesecloth into a pitcher or other easy-pouring vessel.  Strain again through 2 new layers of cheesecloth into 1 large bottle or a number of small bottles or jars.  Once bottled, let the liqueurt sit for 2 more weeks before serving.

Makes about 2 1/2 pints

Simple Syrup

• 2 1/2 cups water
• 3 cups sugar

Combine the sugar and water in a medium-size saucepan.  Stirring occasionally, bring the mixture to a boil over medium-high heat.  Lower the heat a bit, and keep the mixture at a low boil for 5 minutes.

Turn off the heat, and let the syrup completely cool in the pan.  Store in a clean glass jar in the refrigerator for up to 1 month.

Reprinted with permission from ©A. J. Rathbun, Luscious Liqueurs by A. J. Rathbun, published by Harvard Common Press  click for book review

 

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