Forget Jam—This Is the Best Thing to Do With Too Many Blackberries

Sometimes when I read about big city bars, I get a little jealous. Part of what inspired me to learn to mix a good drink is that most of the bars within walking distance of my house have deer heads mounted on the wall and bartenders who get a little confused if your cocktail isn’t a rum and Coke, gin and tonic, or another drink whose name is its ingredients. But then I make a batch of DIY blackberry liqueur with fresh berries, I mix myself a Bramble, and all envy dissipates. Five minutes of berry foraging yields a sophisticated liqueur that’s become a staple in my home bar. Crème de mûre has layers of flavor—sweet, tart, bold, rich, and bright, and they’re all delicious in a cocktail.

I had no idea that blackberry liqueur, also known as crème de mûre, was somewhat rare. Blackberry liqueur was the first liqueur I ever made, because I was practically drowning in fresh berries so if I screwed up it wouldn’t be a big deal. Of course, if you’re not close to berry-picking opportunities, you can still capture summer in a bottle by making your own crème de mûre with store-bought fresh or frozen berries.

What’s Available to Buy

Crème de mûre seems to be pretty common in Europe, but here in the States, it’s a little harder to find. I’ve seen a few brands in specialty shops, but the average liquor store or BevMo doesn’t seem to stock it. It’s worth seeking out the excellent options from Clear Creek Distillery and Leopold Bros., if you’re willing to pay top-shelf prices. I haven’t hunted for the DeKuyper version; it’s more affordable, but not frequently spotted in liquor stores.

Why DIY?

Homemade blackberry liqueur has a hint of wine-like complexity with bursts of fresh berry sweetness. Whether you use fresh or frozen berries, you’ll get a full-flavored end product. With just a few days and a handful of inexpensive, easy-to-find ingredients, you can craft a deep and rich liqueur that’s as good or better than what you’d buy (if you were able to find blackberry liqueur in stores).

My recipe calls for a bit of lime zest because it adds a bit of citrusy aromatic oil that intensifies and complements the blackberry flavor. You could use lemon instead, but its flavor will be more pronounced.

If you want to experiment, try turning this recipe into a mixed berry liqueur that also includes blueberries and raspberries, or add a bit of rosemary or mint to boost the flavor complexity. If your berries are extremely ripe and plucked straight from the plant, they’re likely to be quite sweet—you may want to reduce the amount of sugar you start with and then add more to taste if needed.

Use It!

A cooling Bramble is an ideal summer cocktail that features your homemade blackberry liqueur along with gin. Not a gin fan? You can also substitute vodka in this drink. Or try your homemade liqueur in the place of crème de cassis in a Diablo, a refreshing combination of tequila, lime, and ginger ale.

For a quick and fabulous sangria, chop up a bunch of fruit and mix it with a few ounces each of DIY blackberry liqueur and brandy, then refrigerate overnight. Top off with wine when you’re ready to serve.

I haven’t named this creation yet, but I also like to mix equal parts rye and amaro with a splash of blackberry liqueur and then top off with a bit of soda water. For party time, this Canadian Clubhouse Punch would be a fun way to show off your homemade liqueur, too.

July 2012

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