Lilac Rum Cream Liqueur

If any colour tastes and smells the same as it appears, it is lilac. That milky periwinkle hue, so floral and feminine it could bring tears of softness to your eyes, that aroma, the scent of spring, the buzz of bees and the skylark soaring above, very few blooms bring me as much joy and hope for better times ahead.

This infusion is a nod to the whisky creams of Winter’s past, but with a delicate waft of a spring zephyr, laden with pollen and spring blooms. It’s a feminine sip, one to enjoy over ice al fresco with friends as the warm afternoon slides into the cool blanket of evening.

Lilac, one of my favourite blooms…

The epitome of spring, the scent is beguiling..

Infusion: Takes time and patience but will repay you in abounds…..

Wait as they seep their aroma into the liquid, imparting all that is floral and magical…..

And so the time comes to work with that magic to create something of real beauty….

Its the ideal gift for those you love…

cream liqueur, baileys, irish cream, lilac recipes, homemade drinks, home brewed, liqueur, edible gifts

Yield: 20

Author: Suze Morrison

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Lilac Rum Cream Liqueur

Prep time: 20 MinInactive time: 12 HourTotal time: 12 H & 20 M

If any colour tastes and smells the same as it appears, it is lilac. That milky periwinkle hue, so floral and feminine it could bring tears of softness to your eyes, that aroma, the scent of spring, the buzz of bees and the skylark soaring above, very few blooms bring me as much joy and hope for better times ahead.This infusion is a nod to the whisky creams of Winter’s past, but with a delicate waft of a spring zephyr, laden with pollen and spring blooms. It’s a feminine sip, one to enjoy over ice al fresco with friends as the warm afternoon slides into the cool blanket of evening.

Ingredients

• 600ml Single Cream
• 1 Cup loosely packed lilac flowers.
• 390g Tin Condensed Milk
• 480ml Gold Rum
• 2 Vanilla Beans, seeds scraped.

Instructions

1. The day before you wish to make the liqueur, add the lilac flowers to the cream in a small pan. Very gently heat, just to warm and release the volatile compounds in the lilac. Cover with a lid and allow to cool to room temperature before placing in the fridge for 24 hours.
2. The next day, strain the cream through a muslin and add to a blender with the remaining ingredients. Blend until smooth and decant into a sterile bottle. Store in the fridge for 12 hours for the flavours to develop before serving.
3. Serve over 2-3 ice cubes or as a twist in a flat white martini.
4. This will keep for a week in the fridge, but it won’t last that long.

https://gourmetglow.co.uk/recipes/lilac-rum-cream

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