Saturday, September 1, 2012

Blackberry Liqeuer for an Archangel

September is an exciting time of the year because it marks an important moment in the domestic church of preparation.  We anticipate many monumental feasts at this time of year, not least of which is the great feast of Christmas itself.  As such, we will be publishing a series of recipes throughout September.

Of course, on September 29 is Michaelmas.  Traditionally, an essential ingredient in foodstuffs of this particular feast is the blackberry.  As the story goes, when Michael cast Lucifer down to earth, the Enemy fell into a blackberry bush.  Blackberries were to be consumed on the feast day and forbidden thereafter.  We think it is quite providential that Lucifer was cast into a berry bush that just happens  to be in season this time of year.

This year, please join us in making a blackberry liqueur for this special traditional feast day.  The making of liqueurs is a surprisingly simple process.  We make a great number of liqueurs throughout the year, and I must say that it is immensely satisfying making something that is easily comparable with store-bought products but for a fraction of the price.  You name the liqueur, you can almost certainly make it at home!

Blackberry Liqueur Recipe


1.)  3 cups of 80 proof vodka
2.)  3 cups of blackberries
3.)  1 Cup of Sugar
4.)  1 Cup of Water

Put the sugar and water in a saucepan, and heat slowly, stirring regularly.  When the sugar is completely dissolved, cool to room temperature.  You have just made simple syrup.

Place the syrup, vodka and blackberries in a large mason jar (or the like).  Do not cut or crush the berries and do not stir the mixture!  Put the jar aside in a cool dark environment for 10-12 days.

After this infusion period, strain the berries out of the liqueur.  Do not crush them!  Next, strain the berries through a coriander, then a fine mesh strainer and finally through stocking fabric.

The liqueur is now ready to be drunk, but it will certainly increase in quality with age.  Age it in a cool dark environment until Michaelmas.  Slainte mhathe!


  1. This is so helpful! Thanks for this post about making liqueur, and please know that anytime you can share your extensive knowledge about Catholic ways to celebrate holy days, I am quite grateful. I have a deep desire to rebuild Catholic culture in our family/parish/diocese/nation but know very little.

    One day, I dream of starting a Catholic Culture Guild at our parish and holding classes for liqueur brewing, herb gathering, etc, but for now, we'll do so in the quiet of our little kitchen.

  2. Hello Katie...Thanks for your comment, it is always wonderful to hear from you! The kitchen is an immensely religious space for us as well...a vital organ of the Domestic Kingdom!