Oh, it's not purple as in "violet/blueish purple", it's much more in a reddish shade. The cherries I use look a lot like these.
It's quite simple, actually. You pick the darkest, most ripe cherries. Remove the stems and rinse them, then let them dry/carefully pat them dry with a paper towel (you don't want the water to dilute the spirit, after all!)
For the infusion-part, I prefer to use glass jar with a wide opening, such as these, as that makes it easier to remove the berries if I feel like that. You can either put the berries in whole or remove the stone, it's entirely up to you. Keeping the stones will lend the infusion a hint of almond with time, and isn't dangerous. Add vodka and let the infusion draw for at least a couple of months. It's optional whether or not you want to remove the berries from the infusion. If left in, they'll slowly fall apart with time (we're talking years!) and might make the infusion cloudy.
This infusion will be fairly concentrated, so it'll have to be diluted with a bit of vodka (or neutral-tasting akvavit, such as Brøndums Klar) when served.
You pour half a shot glass of the infusion (more or less) and top it off with the neutral alcohol. It's really good as a companion to milder cheese on rye-bread at the end of a lunch. (While there's a lot of rituals around the consumption of snaps, such as whether or not you're allowed to slowly sip it or if it has to be drunk in one go, it's never taken like shots, but always in connection with food in all of Scandinavia.)
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Date: 2022-10-02 10:20 pm (UTC)It's quite simple, actually. You pick the darkest, most ripe cherries. Remove the stems and rinse them, then let them dry/carefully pat them dry with a paper towel (you don't want the water to dilute the spirit, after all!)
For the infusion-part, I prefer to use glass jar with a wide opening, such as these, as that makes it easier to remove the berries if I feel like that.
You can either put the berries in whole or remove the stone, it's entirely up to you. Keeping the stones will lend the infusion a hint of almond with time, and isn't dangerous.
Add vodka and let the infusion draw for at least a couple of months.
It's optional whether or not you want to remove the berries from the infusion. If left in, they'll slowly fall apart with time (we're talking years!) and might make the infusion cloudy.
This infusion will be fairly concentrated, so it'll have to be diluted with a bit of vodka (or neutral-tasting akvavit, such as Brøndums Klar) when served.
You pour half a shot glass of the infusion (more or less) and top it off with the neutral alcohol. It's really good as a companion to milder cheese on rye-bread at the end of a lunch. (While there's a lot of rituals around the consumption of snaps, such as whether or not you're allowed to slowly sip it or if it has to be drunk in one go, it's never taken like shots, but always in connection with food in all of Scandinavia.)