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Sweet Almond Liqueur (Parve)
There is a rabbinic commandment stating that on Purim, one should drink until they can’t tell the difference between cursed is Haman and blessed is Mordecai. Instead of gobbling down glasses and glasses of wine, you can get a bit tipsy more efficiently with sweet Italian liqueurs, which also happen to pair really well with all the cookies and confectionery we end up inhaling on this gluttonous holiday. My paternal grandmother was a pro at making these, with lemons or rose petals, chocolate or coffee, and she called them “liquori da signorine” (“young ladies’ liqueurs”) as they were very sweet, which always cracked my dad up because they are actually as strong as a good scotch. Here is my favorite:
Ingredients
- 750 ml bottle of Everclear (grain alcohol) or high-end, unflavored vodka, or 50/50)
- 1 ½ cup blanched almonds
- 1 ½ cup sugar
- 1 stick vanilla or cinnamon, to taste (optional)
- 1 cup water
Directions
In your food processor, process the blanched almonds with the sugar.
Mix this almond paste with the alcohol or vodka, pour into a jar or vase, add the vanilla (or cinnamon) stick, close/seal well, and set aside for two weeks.
It’s best to shake the combination every couple of days.
After three weeks, transfer the combination into a bottle or pitcher, straining it well with cheesecloth or a filter, and add the water.
Shake well, close the bottle and allow to rest for two more weeks.
Once again, strain through a cheesecloth or filter, and your sweet almond liqueur is ready!
https://dinnerinvenice.com/2012/03/06/sweet-almond-liqueur-parve/
This sounds fantastic! I’ve found that NOTHING gets you drunker than vodka, but most people don’t like the astringency of the flavor. Add something sweet and you get some happy people!