Davidson plum liqueur recipe

The Ruby Elixir: Crafting Your Own Davidson Plum Liqueur

The Australian bush is a treasure trove of unique and potent flavors, and among its most captivating gems is the Davidson plum. These small, dark purple fruits, native to the rainforests of New South Wales and Queensland, boast a tart, complex, and intensely fruity profile, often described as a cross between a plum, a cherry, and a hint of cranberry. While traditionally used in jams, chutneys, and desserts, their vibrant color and robust flavor make them an exceptional candidate for liqueur production.

Crafting your own Davidson plum liqueur is a rewarding endeavor, allowing you to capture the essence of this remarkable native ingredient and create a spirit that is both visually stunning and delightfully complex. It’s an opportunity to connect with the land, to explore the bounty of Australian flora, and to produce a unique beverage that will undoubtedly impress your guests. This article will guide you through the process, from understanding the Davidson plum itself to the step-by-step creation of your own ruby elixir.

Understanding the Davidson Plum: A Native Marvel

Before we dive into the recipe, let’s take a moment to appreciate the star of our show. The Davidson plum (Davidsonia jerseyi and Davidsonia pruriens) is an evergreen tree that produces clusters of small, oval fruits. They are renowned for their intense tartness, which is balanced by a subtle sweetness when ripe. The skin is a deep, rich purple, almost black, and it’s this skin that imparts the liqueur’s characteristic ruby hue.

Historically, Indigenous Australians utilized the Davidson plum for both food and medicinal purposes. The fruit is rich in antioxidants, particularly anthocyanins, which contribute to its vibrant color and potential health benefits. When selecting Davidson plums for your liqueur, look for fruits that are firm but yield slightly to gentle pressure. They should have a deep, uniform color. If you are fortunate enough to forage them yourself, be mindful of the thorny branches of the tree!

The Art of Liqueur Making: Patience and Precision

Creating a liqueur is essentially an infusion process. We steep the chosen flavoring agent (in this case, Davidson plums) in a neutral spirit, allowing the alcohol to extract the fruit’s sugars, acids, and aromatic compounds. Over time, the spirit transforms, absorbing the essence of the fruit and developing its unique character.

The key to a successful liqueur lies in patience and precision. While the active steeping time might not be extensive, the maturation period allows the flavors to meld and harmonize, creating a smoother, more integrated profile. This is where the magic truly happens, as the sharp edges of the raw fruit and spirit soften into a sophisticated elixir.

Essential Ingredients and Equipment

Before you begin, gather the following:

Ingredients:

Fresh Davidson Plums: The star of the show. The quantity will depend on your desired batch size.
High-Quality Neutral Spirit: A clean, unaged spirit like vodka or a light white rum is ideal. This allows the Davidson plum flavor to shine without competing. Aim for at least 80 proof (40% ABV).
Sugar: Granulated sugar is the most common. You can adjust the amount to achieve your desired sweetness.
Water: For making a simple syrup to sweeten the liqueur.
Optional Flavor Enhancers: A strip of citrus zest (lemon or orange), a few star anise pods, or a cinnamon stick can add subtle complexity, but use sparingly to avoid overpowering the Davidson plum.

Equipment:

Large Glass Jar or Demijohn: With an airtight lid, for the infusion process. Ensure it’s clean and sterilized.
Fine-Mesh Sieve or Cheesecloth: For straining the fruit from the spirit.
Bottles: For storing your finished liqueur. Sterilize these thoroughly.
Funnel: For easy pouring.
Saucepan: For making simple syrup.
Measuring Cups and Spoons: For accuracy.
Gloves (Optional): Davidson plums can stain!

The Davidson Plum Liqueur Recipe: A Step-by-Step Guide

This recipe provides a starting point. Feel free to adjust the sugar and steeping time to your personal preference.

Yields: Approximately 1 liter
Prep time: 30 minutes
Infusion time: 4-6 weeks
Resting/Maturation time: 2-4 weeks

Instructions:

Prepare the Davidson Plums:
- Wash the Davidson plums thoroughly under cold water.
- Remove any stems or leaves.
- You can either leave the plums whole, halve them, or quarter them. Halving or quartering will expose more surface area for faster infusion, but whole fruits can be visually appealing. For a more intense flavor, you can lightly muddle them to break the skins.
- If you’re using optional flavor enhancers, prepare them now. For example, peel a strip of zest from a lemon or orange, avoiding the bitter white pith.
The Infusion:
- Place the prepared Davidson plums into your clean glass jar or demijohn.
- Add any optional flavor enhancers at this stage.
- Pour the neutral spirit over the fruit, ensuring the plums are completely submerged.
- Seal the jar tightly with its airtight lid.
- Store the jar in a cool, dark place, away from direct sunlight.
The Waiting Game (Infusion):
- Allow the mixture to infuse for 4 to 6 weeks.
- Shake the jar gently every few days, especially in the first couple of weeks. This helps to agitate the fruit and promote a more efficient extraction of flavor and color.
- Observe the color transformation. The spirit will gradually take on a deep, rich ruby hue from the plums.
Straining the Infusion:
- After 4-6 weeks, it’s time to strain out the fruit.
- Line a fine-mesh sieve with cheesecloth (two to three layers are recommended for a clearer spirit).
- Place the sieve over another clean bowl or jar.
- Carefully pour the infused spirit through the sieve and cheesecloth. Let gravity do most of the work. You may need to gently press the fruit to extract any remaining liquid, but avoid excessive squeezing, which can release bitterness.
- Discard the spent Davidson plums.
Sweetening the Liqueur (Simple Syrup):
- While the infused spirit is straining, prepare a simple syrup. The ratio of sugar to water can be adjusted to your taste. A good starting point is a 1:1 ratio for a moderately sweet liqueur.
- In a saucepan, combine 1 cup of granulated sugar and 1 cup of water.
- Heat gently over medium heat, stirring until the sugar is completely dissolved. Do not boil vigorously.
- Let the simple syrup cool completely.
Combining and Sweetening:
- Once the infused spirit is strained and the simple syrup is cool, it’s time to combine them.
- Start by adding a portion of the simple syrup to the infused spirit. For example, begin with ½ cup of simple syrup.
- Stir gently to combine. Taste the liqueur.
- Continue adding simple syrup, a little at a time, tasting after each addition, until you reach your desired level of sweetness. Remember that the tartness of the Davidson plum is a key characteristic, so don’t over-sweeten it to the point where the fruit flavor is masked.
The Maturation Period:
- Pour the sweetened liqueur into clean, sterilized bottles.
- Seal the bottles tightly.
- Allow the liqueur to rest and mature in a cool, dark place for at least 2 to 4 weeks. This crucial step allows the flavors to meld and harmonize, resulting in a smoother, more refined taste. The initial sharpness will mellow, and the fruit notes will become more integrated.
Enjoy Your Ruby Elixir!
- Your homemade Davidson plum liqueur is now ready to be enjoyed. Serve it neat, on the rocks, or as a sophisticated ingredient in cocktails.

Serving Suggestions and Cocktail Inspiration

The rich, tart, and complex flavor of Davidson plum liqueur makes it incredibly versatile.

Neat or On the Rocks: For a true appreciation of its nuanced flavor, enjoy it chilled and neat.
In Cocktails:
- Davidson Plum Sour: Combine 2 oz Davidson plum liqueur, 1 oz fresh lemon juice, 0.5 oz simple syrup (adjust to taste), and an egg white. Shake vigorously with ice and strain into a chilled coupe glass.
- Bushland Negroni: A twist on a classic. Use 1 oz Davidson plum liqueur, 1 oz gin, and 1 oz Campari. Stir with ice and strain into a rocks glass with a large ice cube. Garnish with an orange peel.
- Sparkling Davidson: Top a measure of Davidson plum liqueur with chilled prosecco or sparkling wine for a festive aperitif.
- Dessert Pairing: It pairs beautifully with chocolate desserts, fruit tarts, or even a rich cheese board.

Tips for Success and Variations

Fruit Quality is Key: The better the quality of your Davidson plums, the better your liqueur will be.
Sterilization: Always ensure your jars and bottles are thoroughly cleaned and sterilized to prevent spoilage.
Adjust Sweetness: This is a personal preference. Start with less sugar and add more gradually.
Experiment with Spirits: While vodka is a neutral base, try a light white rum for a subtle tropical hint, or even a neutral brandy for a richer, deeper flavor profile.
Add Complexity: If you want to add other subtle flavors, consider a single star anise pod or a small piece of cinnamon stick during the infusion. Remove them before sweetening.
For a Smoother Texture: You can age the liqueur for longer periods (several months to a year) to further mellow the flavors and create an even smoother mouthfeel.

A Taste of the Australian Wild

Crafting your own Davidson plum liqueur is more than just a recipe; it’s an invitation to explore the unique flavors of the Australian landscape. The vibrant ruby hue, the intense tartness, and the lingering fruity notes are a testament to the power and beauty of native ingredients. So, gather your plums, embrace the process, and soon you’ll be savoring your very own artisanal ruby elixir – a true taste of the wild.

Davidson Plum Liqueur Recipe Summary

Yields: Approx. 1 Liter
Prep time: 30 minutes
Infusion time: 4-6 weeks
Resting/Maturation time: 2-4 weeks