Plum Brandy

Make spirits bright with this homemade Plum Brandy recipe. It makes a lovely holiday spirit for gifting or drinking. Infuse your own with fresh plums or dried prunes. 

Infused plum brandy, served neat

Raise your hand if you are done with holiday shopping! 

Me! Me! Me!

Well, almost. I still have a couple of gifts left, and then I have a few things left to make. 

Why? Because homemade gifts are the absolute best. Especially when they are drinkable, too. 

Don’t you remember this homemade cinnamon whiskey? Or this homemade coffee liqueur?

Both of them make for fantastic holiday gifts.

You could even add a jar homemade cocktail cherries to the list for someone who loves their manhattans and old-fashioneds.

Infused plum brandy, ready to serve

The best part of homemade liqueurs and infusions is that they don’t take that long to prepare. 

And the cost of alcohol aside, they really don’t cost that much. 

This year to save time and money, I am planning to get a grocery delivery with ingredients for my homemade Irish cream liqueur.

This way I can knock out a few lingering gifts on my list in under an hour. 

It’s my favorite and it seems to taste extra good when you are sharing it with friends and family at the holidays. 

This year I am also giving away Plum Brandy in addition to DIY airplane cocktail kits and a booze advent calendar.

Plum brandy neat in a glass

What is Plum Brandy? 

This is a fruity brandy recipe that tastes amazing during the holiday season. 

This recipe is a poor man’s slivovitz, which is a clear, distilled spirit made from plums and is enjoyed all over Eastern Europe.

My husband and I tried it when we were there on my honeymoon, and boy, is it good. 

We tried it in Hungary, where it is also a type of a pálinka. But, like champagne, to be called a pálinka it must be made in Hungary from fresh fruits. 

To make slivovitz, fresh plums and ground plum pits are crushed and pressed together, (sometimes with yeast, starch, and sugar) then it’s fermented and sometimes distilled. 

Slivovitz seems to vary from country to country, both in production and in the name, but it’s something I am glad we found and tried because I’m obsessed!

Plum brandy neat in a glass

How to make Plum Brandy

Unlike slivovitz which is fermented with prunes from the start, this recipe is an infusion made with already distilled brandy and prunes. 

You can also use fresh plums if they are in season.

You’ll need to combine the fruit with brandy and let it sit. I use round bottles like these to store mine.

How long to infuse plum brandy

The more time you let it infuse, the better it will taste. 

I recommend about one month, but it will start to sweeten up after just a few days.

Three months is the longest I would suggest, but you do you! 

You can enjoy the brandy while the plums are still in, or you are free to strain them out so you don’t have chunks or seeds in your brandy.

Plum brandy in a bottle

How to drink plum brandy

You can use plum brandy in classic recipes like sidecars or to substitute bourbon in something like this simple bourbon ginger ale cocktail.

You could also go for something creative like an apple brandy hot toddy

This plum brandy recipe would also be delicious poured over vanilla ice cream

But me? I like to sip it straight. I love the sweet-tart taste of the plums! Serve it in a coupe glass or brandy snifter

Hope you love sipping on plum brandy and sharing it with your friends and family throughout the holiday season! Enjoy! 

Plum brandy neat in a glass

Plum Brandy

Yield: 2 cups
Prep Time: 10 minutes
Total Time: 10 minutes

Make spirits bright with this homemade Plum Brandy recipe made with fresh plums or dried prunes. It makes a lovely holiday spirit for gifting or drinking.

Ingredients

  • 10 prunes, cut into 1-inch pieces (or 1/4 pound of fresh plums, pitted and cut into 1-inch pieces)
  • 2 cups brandy

Instructions

  1. Add cut prunes to a 16-ounce bottle or mason jar.
  2. With a funnel, top with brandy.
  3. Store in a cool, dry place. Let sit at least 3 days, ideally 1 month, but up to 3 months for the strongest flavor.
  4. If desired, once the brandy has infused, strain out the fruit with a fine mesh sieve.
  5. Serve neat in a martini glass or pour over ice cream.
Nutrition Information:
Yield: 16 Serving Size: 1 ounce
Amount Per Serving: Calories: 65Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 0g

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Comments

  1. Jhalisa Clark says

    Hi! I’ve done this recipe, but it is very cloudy even after training though coffee filter, do you have an idea of how to make it more clear or do you drink it cloudy? Thanks.

    • Susannah says

      Hey Jhalisa! It definitely gets a cloudy color when I have made it. If you want something clearer you could always infuse it for less time, but it may lack some of the flavor. Let me know if you try it!

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