Medjool Date Sipping Liquor
Warm up with some flavor from the Levant
In the summer, I created Byblos, which was an ode to the flavors of the Levant, specifically, a watermelon feta salad. The Levant is home to a rich, cultural heritage of really great flavors and foods. In some ways, these combinations are the most time-tested in the history of civilization. Today, we return to the region for a DIY liqueur that is suitable for mixing and is perfect for a snow day.
In the process of crafting cocktails, I often create my own liqueurs and spirits for mixing. I love the flavor of dates, and walnuts have long been my favorite tree nut (they are also one of the healthier options, bring new meaning to "here's to your health"). Both have deep historical roots in the Levant, and that continues today.
In the process of crafting cocktails, I often create my own liqueurs and spirits for mixing. I love the flavor of dates, and walnuts have long been my favorite tree nut (they are also one of the healthier options, bring new meaning to "here's to your health"). Both have deep historical roots in the Levant, and that continues today.
This time, I wanted something dry enough to sip on its own or great for mixing with other Fall flavors that evoke the harvest (e.g., rye, bourbon, brandy, or even darker rum). For mixing, you'd likely want a little simple syrup to complement this, but the flexibility is rewarding.
Medjool Date Sipping Liquor
Potion: (yields ~600 mL, ~30–35% ABV)
- 250 mL Brandy
- 250 mL Aged Rum
- 4 Medjool dates, pitted and quartered
- 15–20 g walnut halves, lightly toasted
- 1–2 tsp date syrup (to taste)
- 1 small strip orange peel (take the thinnest surface, no pith)
- 1 cardamom pod
- 1 Madagascar Vanilla Bean (paste or extract would work here too)
- Tiny pinch of salt
Procedure:
- Toast walnuts (optional): Lightly toast walnuts in a dry pan (2–3 min) until fragrant. Cool completely.
- Infuse (5–7 days): Combine dates, walnuts, date syrup, salt, and optional accents with brandy in a sealed jar. Shake gently once a day.
- Strain: Filter through fine mesh, then polish with cheesecloth or coffee filter. Do not steep walnuts longer than 10 days to avoid bitterness.
- Rest (1–2 weeks): Bottle and allow flavors to integrate before sipping.
This turned out excellent as testified by the small amount left after our annual fall party. I'll see if I can work it into a cocktail to post soon, but its truly fantastic on its own. The drink has lots of ripe, rich notes like caramel, toffee, and pecan pie filling. Perfect by a fire after some sleigh-riding. Or, add a little to your hot cocoa.