Larry Elletson is a Wine and Food Educator and Consultant out of Ellicott City, Maryland and my Facebook friend that has kindly allowed me to share his recipe for Slivovtiz with Eve Wine 101 readers. Have a taste below:
Slivovitz
Makes about 2 liters
INGREDIENTS
2 1/2 pounds ripe (but not bruised) purple plums (smaller the better)
1 1/2 cups sugar
1 3-inch cinnamon stick
2 1-inch pieces lemon peel (orange peel is an option)
4 cups vodka or EverClear grain alcohol, plus more as needed (The smoothness of your Slivovitz is dependent on the smoothness of your base alcohol. I use Grey Goose vodka and EverClear.)
DIRECTIONS
Score the flesh of the fruit to the pit.
Make 3 – 5 cuts per plum.
Place the fruit into quart jars (Ball or Mason jars work fine).
Put as many plums as possible in the jar without bruising the fruit.
Add the sugar, cinnamon stick, and lemon peel.
Add vodka or EverClear to cover the fruit.
Close the jars and seal.
Place jars in a waterproof container (I use a 5 gal. bucket).
Turn/invert the jars over every day for two weeks (this moves the sugar and gradually the sugar is dissolved)
Place the jars in a cool and dark location for about 3 months.
Pour the contents through a very fine mesh strainer and/or a coffee filter into another jar or bottle.
Mark the bottles as to which base was used for that bottle.
Keep the jars/bottles out of light and in a cool area (I keep mine in the refrigerator).
Slivovitz will be sweet without being cloying and will gradually darken as it ages. I currently drinking a batch that I made two years ago and I must admit, it’s drinking rather nicely!!
Živjeli
