Wine Dharma

DharMag April 2018 How to make the laurel berry liqueur: the perfect recipe

Laurel berry liqueur recipe, how to make artisanal liqueurs at home Sooner or later comes the time in the life of every bartender to prepare the laurel berry liqueur, also called Laurino by all the Italian grandmothers. The secret is to find the right degree of sweetness, the sugar must be dosed carefully, otherwise, you risk to submerge the aromatic and delicate flavor of the bay berries in a sea of glucose. And it wouldn’t be nice.

The best time to harvest laurel berries is after mid-August, however, if you are out of season you can find them easily in any herbalist’s shop. With 300 grams of bay berries you will be able to make a liter of liquor, so you don’t need too many.

Ok, let’s start, this is our secret recipe to make the bay berries liqueur, make good use of it. And if you want to add some elderflower, anise or china, only when the liqueur is ready and bottled. The infusion phase of the laurel is long and it is better not to put too many flavorings together.

Ingredients and doses for making laurel berry liqueur

  • 5 liters of alcohol at 96 °
  • 3.6 kg of sugar
  • 3.6 liters of water
  • 1.2 kg of bay berries

How to make laurel liqueur, the special Laurin

Take a jar, an amphora or a glass bottle and put the laurel berries in it, add the sugar, then the alcohol and seal tightly. Let it sit for 15 days, remembering to shake the jar twice a day.

After 15 days, open the container, taste. It should have a good balance, but if you want it sweeter, eventually correct it with a maximum of 400 ml of sugar syrup.

At this point the Laurino liqueur is almost ready: stir well, then filter with a fine sieve or even a rag to remove any impurities. Bottle the laurel liqueur and let it rest in the dark and cool, maximum 18 degrees, for a month.

And now the Laurino liquer is ready. Handle with caution: it is explosive material!

Many will wonder, but why bother so much? Why don’t we just use grappa, gin or vodka as a liquid for a simple infusion, without having to add sugar? The reason is very simple: the alcohol at 96 degrees is more difficult to work and we must pay attention to the proportions, but it is fundamental to extract all the aromatic substances. In this way, we can make artisanal, handmade liqueur with amazing aromas, the right dose of sugar and no chemical aromas or cheap ingredients. Because the deserve the best!

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