Plum Brandy

Three ingredients and a few days of patience turn fresh plums into a fragrant, ruby-colored liqueur. The plums get heated with sugar and gin just long enough to dissolve the sugar and coax the fruit juices out, then the whole mixture sits for 3 to 4 days while the flavors meld.

This isn’t a true distilled brandy. It’s a fruit-infused spirit, closer to a homemade cordial. The gin provides the alcohol base, and the plums and sugar do the rest. The result is sweeter and more fruit-forward than store-bought brandy, with a deep plum flavor you can actually taste.

Use ripe plums with some give when pressed. Underripe fruit produces a tart, thin liqueur that lacks depth.

Chef Tips

• Use a glass bowl or jar for steeping. Metal or plastic can react with the acid in the plums and alcohol, affecting flavor.
• Stir the mixture twice during the warm cooking phase to make sure the sugar fully dissolves and the plums break down evenly.
• Strain through cheesecloth or a fine-mesh sieve for a clear, sediment-free result. A coffee filter works for extra clarity.
• Store the strained brandy in a sealed glass bottle. It keeps for months in a cool, dark spot and actually improves with age.

Variations

• Spiced plum brandy: Add a cinnamon stick and 2-3 whole cloves during the steeping phase.
• Peach version: Swap plums for ripe peaches and use vodka instead of gin for a milder base.