Forbidden Fruit Liqueur
A reconstruction of a once-treasured, long-lost elixir, adapted from recipes created by Savoy Stomp and Colonel Tiki’s Drinks. Do seek out orange blossom honey as the sweetening agent, as its light floral fragrance enhances the nectar-like aroma of the finished liqueur. Carefully peel the fruit to avoid as much white pitch as possible.
2 pomelos, rind of 2 and juice of 1
3 oranges, rind of 2 and juice of 1 (we used blood oranges)
1 lemon, rind and juice
1 vanilla pod, split lengthwise
1 cinnamon stick, crushed
1 tablespoon cardamom pods, crushed
1 tablespoon coriander seeds, crushed
2 cups cognac, or combination of cognac and brandy
2 cups orange blossom honey
Steep peels and juice of pomelos, oranges and lemon with vanilla and spices in the cognac and/or brandy for two weeks in a large container, stored in a cool, dark place, turning every so often to shake up ingredients. Strain out solids and add honey. Let stand another week. Strain two or three times through a coffee filter to remove solids and store in a tightly capped container.