How to make Blackberry Liqueur! Creme de Mûre

[@davidmuzia814]

You should do a “make your own flavored liquors” series. I make a home made coconut rum that’s delicious In a pina colada old fashioned I made. Fresh coconut, bacardis. Pretty simple and better than most of the flavored rums out there. I try to “old fashioned” drinks I like to cut down in the carbs.

[@zephyrm.6564]

How To Drink literally had a cursed cocktail video about this sort of drink

[@davidmuzia814]

@@zephyrm.6564 Yeah / but He uses cheap flavored rum - and that was the point of the drink - use the worst bottle in the bar…. Mine (I may brag) is amazing. I use plantation pineapple rum. Home made coconut rum (no sweeteners - just rum and fresh coconut) and a simple syrup I make from the coconut water In the coconut itself. It’s amazing! And you completely control the sugar content. For fun I sometimes put In 1/4-1/2 oz crème de banan

[@larrylooper3652]

How is plantation pineapple rum a brag its pretty common and on the cheap side of the rum cabinet

[@davidmuzia814]

@@larrylooper3652 oh I meant the complete drink I make - not a brag about plantation.

[@larrylooper3652]

@@davidmuzia814 ?? How is it a brag though

[@jinxed7915]

I'm glad we finally got this video! Now it will only be 5 years until we get an update on whether or not creme de mûre is shelf stable or not

[@garlicgirl3149]

LOL!

[@juandavidsonv]

I'm really curious about 2 things. 1) how much creme did you end up with, and 2) what ABV would this creme be. I guess if we knew how much creme you have we could calculate it Great video! I love watching videos about liqueurs and syrups and how to make our own!!

[@PastaSauce.]

Here In England we are overloaded with wild blackberries in the countryside so I decided to make this. Thanks so much for your help! I did leave it in a cupboard for like 5 days lol as I forgot it was in there. But it came out great. Can’t wait to make some brambles.

[@Chevalier_knight]

I have like 5 miles of blackberries growing right next to me and its allmost august too so im try a d make some

[@PastaSauce.]

@@Chevalier_knight yes we haven’t got long left till they start showing! One of my favourite times of the year. I’ve been making this recipe for three years now and bottling it for friends. The best cocktail!

[@TheTribalBarGuy]

I am convinced you have a great sense of humor, even if probably under-appreciated. Love all the jokes you are bombarding us with. Cheers!

[@renaudduquette7238]

I've been watching your videos for probably 3 years now and I never thought you would actually end up doing this episode. ❤️

[@csongorkakuk5871]

Great recipe, sounds very delicious! Unfortunately, the price of blackberry is so through the roof that a homemade bottle of Creme de Mûre would literally cost at least 2 times as much as just buying a bottle of it from a decent brand. lol Btw I made Creme de Cassis at home (fortunate enough to have a little bush of black currant in the garden) and since "creme de" liqueurs are 40% sugar and something 15-20% alcohol I believe, they pretty much last for years. Mine's been sitting out in the liqueur cabinet at room temp for about 10 months now and it's perfecly fine (although half of it is gone now... sshh! Don't tell anyone!)

[@MrMoney331]

Can't wait to get the kiddo out to do some Blackberry picking!! Son get up in that bush! Daddy needs 5 cups!!!!

[@nancycampbell7959]

Did you ever do the test and compare in fridge/not in fridge? I followed your recipe when you put it out last May. Delicious! Every guest who has it LOVES it. I don't have much spare room in my fridge, so would love to know if it makes a difference....

[@nathanmock6860]

Looks yummy! I made creme de Muir over the last summer and kept it in the cupboard. It’s still good. And I didn’t add any sugar so yours’ll probably last longer

[@joem3211]

Thanks! You inspired me to make some. I might try a blueberry version too. Anyone tried that? I love what you guys do! Thanks again!

[@patximartel]

You can substitute with any berry and you will obtain great results. Although some berries are better paired with white wines.

[@user-fe2ox8ij1b]

Well, if you're still interested, i tried a bilberry version and it came out delicious.

[@annalesnaya3840]

Absolutely amazing recipe! I couldn’t find crème de mure at my local store and decided my make it myself right after I watched the video. I really enjoyed the process , it was very easy to make. It tastes amazing and great as a gift too. Thank you so much and I hope to see new interesting recipes on your channel!

[@hospitalgal101]

The chapter title's of this channel are the real hidden gem

[@sickboycampari]

I made my own with a bottle of Sangiovese and added Roku gin and it was phenomenal. I even let it sit in the fridge for a couple extra days after macerating.

[@DocNyrlathotep]

Interesting! Here blackberries are not readily available and I also never seen creme de mûre on sale, but we do have mulberries. Might try this when the season for mulberries comes and see what comes out!

[@awalton9024]

You are a genius!! I adore mulberries and they will be on the trees in a few weeks where I am. (Many don't even know that they are edible.)

[@DocNyrlathotep]

@@awalton9024 Make sure to let us know how it goes when you get the chance to try it! ^^

[@owenw1002]

Just started expirementing making my own liqueurs! perfect timing!

[@themoonmaker]

Thanks for the recipe Leandro. Been a fine of your channel for some time. Thought I'd share my experience for reference some may find it interesting. I made some of this in 2018 to a similar recipe. 2018 was a fabulous year for blackberries in England. There was a real glut and the average friut size was enormous. I did think it was this one but obviously not as this post is only a year old! Anyway, we drank the last bottle last week during a camping trip with friends. It. Was. Stunning! It had somehow morphed into this kind of Port thing. Deep, loads of body, very complex flavour profile but extremely mellow at the same time. Very good. My brother in law described it as drinking califorian raisins out of a glass, with extra sunshine thrown in. Highly recommend making this in bulk and cellaring it for a while. Doesn't need to be in the fridge as long as you sterilise everything during the making phase. I imagine refrigeration will affect the final product. Hope someone finds this helpful. Thanks for reading. Jon.

[@simoxii9806]

Unluckiest timing ever, I just got a new Creme de Mûre for Brambles by my gf! But I definitively will try to make this the next time!

[@TheEducatedBarfly]

We’ll one day it’ll be gone but you’ll still have this video :)

[@Johnny_Shikari]

You can do a side by side taste test and see which one's better 😅

[@stephaneauplain5254]

Same here 🤣 Thanks for the video. Since my bottle will be empty, I'll give it a try!

[@AngryCocktails]

The whole blackberry crushing thing seems like it would be fun for kids

[@SanTM]

Nice nice. While I get shorts get a lot of views, I do miss these longer videos

[@TheEducatedBarfly]

we're doing the regular videos every Thursday. These are just bonus :)

[@marvelboy74]

I think this would be good for sipping after dinner as is.

[@andrewkirby7379]

fab as always

[@crisfranco71]

I just made this and it came out delicious. Thanks!

[@mullokh]

Just made this. Turned out awesome. 🙂

[@pier-oliviertremblay4275]

I will try this crème de mûres. It will make a great gift.

[@kevmc21]

Thanks for sharing your recipe. Question - why not use a blender or food processor to liquify the berries?

[@jonmeyrick]

Oh hey, this is ... exactly how I make creme de mûre! And I normally use a Merlot. It really is so easy, and the use of wine makes it feel somewhat like you're cheating. Certainly it's a great shortcut compared to generating all the depth flavour just from raw fruit. It does make me wonder whether there are other fruit liqueurs where you can get wine to do some of the work. Maybe a gooseberry liqueur with an NZ Sauvignon Blanc? Or a peach liqueur with a German Riesling?

[@oboecoe]

So let's say I wanted to make a blueberry liqueur, would you suggest doing the same but just using blueberries instead of blackberries? Would you change up the wine selection?

[@boozeontherocks]

This is a great do it your self liqueur :)

[@ConanCamelPuncher]

Leandro makes my heart go “ooshy gooshy”

[@gaspo53]

Thanks a lot, Lean!!!

[@TheSpiritoftheCocktail]

YESSSSSSSSSSSSSSSSSS!!! I've moved up to 3rd!!!!!

[@mglennon5535]

Awesome!

[@TheTribalBarGuy]

This looks quite delicious. Love these DIY videos. Cheers.

[@clickpictony]

I was going to ask, have you tried using a wine preserver gas in the jar for storing it? I have tried using those for wine based liquors to halt the oxidation and preserve the flavor and they work super great.

[@rahulphatak3506]

I just made this again and it’s still good! I have a question though- have you ever tried or does it make a difference to use a coffee filter if you mash it up more finely? I tried to clean the nut milk bag afterward and man those blackberries are hard to clean out!

[@tkengathegrateful4844]

I wonder if you could do a double strain. Use a coarse strainer first like a steel mesh colander and use a sturdy spoon to press liquid out. Follow that with a fine mesh strainer that hopefully doesn't have to do a lot of work. Or maybe a combination of food mill followed by fine strainer. I guess the works/doesn't work question will be if the first straining gets enough out so the fine strainer doesn't instantly plug up.

[@Izrun]

I'm planning on making this as soon as blackberry season starts this year. I was wondering if you have compared your refrigerated and stored bottles yet? It's been over a year now so it seems like we would have made it as far as we could. Thanks!

[@StarKnightZ]

Has anyone tried infusing the vodka/gin with blackberries? I'm also curious to try brandy instead of vodka/gin

[@OldFashionedWays]

wow easy recipe. will have to try it. I am curious if you can leave it out and whether it will change any taste. My concern would be all the sugar added and if the container was sterilized. Bui I see Kakuk replied that they keep it on counter without any issues. Looking forward to that video. Now lets see what drink recipes you make out of this. Thanks and cheers.

[@takeawalkwithme803]

I wonder if a California Zinfandel would work with this. Often get a lot of heavy burnt brambly flavours with those. May have to try it. Thanks for the recipe, Leandro !

[@Soundpolitic]

Would this method work with blackberries that have been stored in the freezer? We used to make blackberry liqueur using a different method (just soaking them in vodka and sugar for a little while) and this one looks like it would make a far superior creme de mure. Thing is, we used to get the blackberries from our own bushes in a house that we sold. We still have the last crop of berries and it would be great to know if we can do something like this with them. Thanks!

[@TheEducatedBarfly]

Possibly but haven’t tried it. If you give it a shot make sure to thaw them!

[@tableslayergaming]

Didnt you have a shorts video for this? I remember making creme de mures using it 😁 tastes awesome. Blackberry bramble is by far one of my favourite cocktails

[@TheEducatedBarfly]

yes there's a short for it too

[@tableslayergaming]

@@TheEducatedBarfly glad you guys made a longer version though 😁

[@netanelizhakov7592]

Hey man do you have a good recipe for crem de cassis? Great video by the way!

[@prccap]

Rum Runners for everyone!!!!!!

[@jakubzidek]

Damn, this with Plymouth gin is gonna be a total banger.

[@cparks1000000]

I've been making some liqueurs lately. I've been sterilizing the bottle then pasteurizing it.

[@johnolmos8670]

Hey Leondro, I am trying out a method of making home Liqueurs that would be possible to make the final product whatever ABV you choose. You start with the base that should of course be over 100 proof at least. I use Everclear most times but in California as you probably know it is only legal to get the 60% 120 proof and not the 95% 190 proof stuff. Anyways I use 2 parts Alcohol to 1 part whatever product I want to make a liqueur from and steep until I can only smell the thing I’m trying to infuse and not alcohol. This is a long one sorry but I don’t want to miss anything. After the tincture is set I will use the magic equation of Actual % ABV Divided by required % ABV Multiplied by liquid volume ml Minus liquid volume ml = needed water or sugar. I’ve used it a couple of times and got great results. I just wanted to get your opinion as I use this method to made bitters as well

[@garlicgirl3149]

I bought some Creme de Mure and after 10 years I finally used it all and it was in the cabinet. It did not say refrigerate on the bottle and no other ingredients listed but like yours and it was good. But I will try your recipe. I wonder why Blackberries are so expensive?

[@fuzzzone]

"I wonder why blackberries are so expensive?" Because harvesting them on a commercial scale is a nightmare.

[@garlicgirl3149]

@@fuzzzone Makes sense.

[@MrTheTaz]

its been two years, how did the out of fridge vs fridge compare?

[@TheEducatedBarfly]

This stuff lasts forever either way but in always recommend putting it in the fridge

[@JosephTheBurrito]

If you were actually in person giving me hell while I was making crème de mure I would be honored because you’re a god among bartenders

[@TheEducatedBarfly]

😂 rock n roll dude

[@alyssagaskin1654]

Can I use already oxidized wine? I want to make this at work using leftover wine from selling by the glass. We use a vacuum sealer to help preserve our wine but after 3-7 days it gets tossed or sent to chef for cooking wine.

[@TheEducatedBarfly]

Yeah i think that would be completely fine

[@alyssagaskin1654]

@@TheEducatedBarfly just made it at home tasted it - gotta be honest it’s still warm, but it’s DELICIOUS. I could get drunk off of this stuff

[@tpoche5976]

So how long does it last at room temp?

[@zephyrm.6564]

*How to Make Homemade Creme de Mûre; or How to Stain A Nut Milk Bag in One Easy Step.*

[@crisfranco71]

I used a nylon nut milk bag and it didn’t stain at all!

[@jerrylanier3936]

Yo! Thanks so much for this! Making it right now and I’m super excited to give it a try. I did notice that you say 300g (1.5 cups) of sugar in the video but then in the description recipe it says 900g (1.5 cups). Im guessing it’s 300g right?

[@TheEducatedBarfly]

I fixed it. It’s 900g blackberries and 300g sugar :)

[@jerrylanier3936]

@@TheEducatedBarfly awesome thank you so much for the clarification. You all rock! I so appreciate this channel. You are making my drinks so much better. Thank you!

[@AlexandreNishikawa]

Hey! Could you please share the recipe with grams and mL? Especially because the granularity of sugar varies greatly in every country and 1.5cups of sugar maybe very different in weight where I'm from (Brazil)... I'd like to be very precise on measurements, japanese engineer here 😆

[@TheEducatedBarfly]

the recipe specfies the gram count 🤷‍♂️

[@AlexandreNishikawa]

@@TheEducatedBarfly yeah, now it does! No need to thank me. Great way to lose a Patreon 👍👍 By the way, you still haven't changed Step 7 measurements after I've given the kind reminder. You still have time 👍😉

[@em1860]

@@AlexandreNishikawa if that's really all it took for him to lose a patreon than you probably weren't worth having in the first place. Stop acting like an entitled toddler. Adios amigo. Lol

[@AlexandreNishikawa]

Nah, I just think respect and gratitude are underrated these days. On the contrary, random strangers meddling in other people's business is just typically pathetic. And you're right, I have to put my 2c to better use. But hey, that's just my opinion. :man_shrugging:

[@fuzzzone]

@@AlexandreNishikawa "I just think respect and gratitude are underrated these days." Yeah, we noticed that you declined to use them in your follow up comment to the Barfly 😂

[@smokeytiki3185]

I knew what the number one question was, because I was thinking it myself. Duh, Marius!

[@giovanni7193]

How long should i let the black berry and wine mixture to rest when i am using an already oxidized wine?

[@TheEducatedBarfly]

At least 24 hours

[@ragnararnesen4021]

with your Beffeater Gin is it 47% or 44%- I still have 47%

[@OrenNoah]

Would using a high proof white rum (e.g., Wray & Nephew) be out of line or maybe even better?

[@TheEducatedBarfly]

Using Wray and nephew would be super interesting and I’d love to hear how it comes out!

[@johnjamson7063]

Nice... I’m gonna try this... please Can you make a video about how to make a “virgin” Negroni??? There is so many variations, and I’m really really interested how you gonna make it... thanks. 😎

[@jinxed7915]

I'm curious on how one could make a virgin variation of a drink that is literally 100% alcoholic...

[@johnjamson7063]

@@jinxed7915 Planet “Mars” was also 100% undiscovered 😂 until one person said Yes let’s make it, why not. So don’t be curious my friend...

[@nothingtoseehere5760]

Fridge test results? Telll Usssss!

[@TE4MTIGER]

In total, once its all done, how much creme de mure does this recipe make? How big of a container do you need?

[@TheEducatedBarfly]

It makes like 1.5 liters

[@albyrocar]

Wine in a liqueur like this? Are you sure the original crème de mure has wine in it? I just made this recipe and the wine is overwhelming

[@armeniouz3D]

I saw a recipe with brandy and a vodka. Is it also a creme de mure?

[@TheEducatedBarfly]

If it’s blackberry liqueur then it’s Creme de Mure there are several recipes

[@armeniouz3D]

@@TheEducatedBarfly Thanks for response. I love your channel. Thanks from Armenia!

[@leochou8625]

Could this recipe be use in other kinds of berry base liqueur ? Like raspberry & Mulberry ?

[@TheEducatedBarfly]

Yeah maybe some. I’m think you’d have to change out the wine used though

[@fuzzzone]

@@TheEducatedBarfly A grenache or fruity pinot noir would probably work well with raspberry. Mulberry would probably still be fine with the wine suggestions in this video.

[@socialswine3656]

Could I cook this sous vide instead of simmering?

[@TheEducatedBarfly]

I haven’t tried it yet but I’ve been meaning to for sure. I really don’t see why not

[@herbertdeniro]

Now Creme de Peche^^ Pleeeeease

[@CocktailsUnderQuarantine]

I had no idea that Creme de Mure was wine based! I guess that's what distinguishes it from Chambord?

[@TheEducatedBarfly]

It’s not always wine based. Just this recipe :)

[@MsPITERMAN]

Hi there 🖐️ How long we are heating it?

[@TheEducatedBarfly]

Just enough to combine the sugar keep it under 170 degrees!

[@MsPITERMAN]

Thanks bro 🙌🙌🙌

[@roebucksruin]

It's a year later. Did it oxidize?!

[@TheEducatedBarfly]

No. I mean we pre-oxidized the wine when we heated it up and utilized those flavors in the liqueur. I’m still using it and it’s still great! :)

[@roebucksruin]

@@TheEducatedBarfly Oxidize was the wrong word. Just wanted to make sure your brambles weren’t overly fuzzy.

[@dontwannabefound]

Why not throw it in the vitamix and blend it ?

[@TheEducatedBarfly]

Because it would be impossible to strain the BlackBerry pulp out of you did that

[@nottoday2582]

Congratulations on the "û". I just want to let you know that it is "crème". The "è" is pronounced like the word "hay", without the "h". Fun fact: the rooftop on the (û), doesnt change how to pronounce the letter "u" in French.

[@theVTgrizzly]

Alrighty, 7 months later. What's the verdict on fridge versus cabinet?

[@TheEducatedBarfly]

Fridge 😂

[@paulogperroni]

2 years!!! It won't last very long IF you do a "bramble "! Tks!

[@adamnabil6931]

what an intro

[@jamespalmer1030]

Im guessing you can play with the flavours here aswel. Change the fruit, spirit etc

[@Matarro1980]

If I used one of those machines to make my drinks I wouldn't need a condescending bartender to judge me, I'd judge myself.

[@TheEducatedBarfly]

😂

[@randallfitzpatrick1666]

Guess now my nut milk bag will be stained.

[@davidmuzia814]

11th! Yay!

[@atmosferfilms]

Lately the level of the audio very low in your videos

[@user-nv1uz8qv4z]

There are many more condescending customers than bartenders.

[@TheSpiritoftheCocktail]

That bag STILL looks like a large animals heart......

[@ringlhach]

Wait, Marius *needs* a reason to be passive-aggressive?

[@jaybtwopointoh7499]

what happened???

[@TheEducatedBarfly]

fixed the wrong measurements in recipe

[@ringlhach]

@@TheEducatedBarfly Was hoping you'd do that.

[@MrMoney331]

Man I know you hate me, but to delete the whole video just to get rid of my comments ;)

[@TheEducatedBarfly]

but you still came back...

[@margefoyle6796]

😂

[@MrMoney331]

@@TheEducatedBarfly I love being treated like shit

[@bananatree1234567]

5:54 It's not pronounced "C-ray". It's pronounced "shee-rah"

[@viktorlekiqi99]

It’s my first time trying something like this so i wonder if u put a lid on or leave it open when u let it sit for 48h🍷🫣