Herbal liqueurs are a nice way to make special and celebratory drinks to mark occasions or give as gifts. I made this chanterelle one in the fall to give as Solstice & Christmas gifts to loved ones. The premise is simple albeit time consuming. It involves making a simple cordial syrup and an infused alcohol and then mixing them approximately 1:1 according to your sweetness preference. These chanterelles made a beautiful golden hued liqueur, thats warm and earthy. It’s well past chanterelle season but this recipe can be altered to many different herbs and flavour profiles + it’s especially fun to use whats in season around you.

Chantrelle Liqueur

Ingredients:

2-3 cups chanterelles
2 glass quart mason jars
Clear alcohol spirit such as vodka, rum or brandy
2 cups sugar or natural sweeter - I love to use honey for these.
Optional: 1/2 tsp pure vanilla or 1 vanilla pod, orange peel, 1/4 inch cinnamon stick

Directions:

First make your alcohol infusion. Fill a mason jar 2/3 full of chanterelles and top with alcohol. Let sit for minimum two weeks to extract. Strain off mushrooms and set aside.
To make cordial: bring one quart of water, vanilla, spices and 1-2 cups chanterelles to a simmer for 10-15 mins. Turn down heat and add sugar or honey. Combine well and let sit over night. Strain off mushrooms and herbs.
Combine infused alcohol and cordial at a ratio of 1:1 or to desired sweetness. Store in airtight bottles.