How To Make Slivovitz: Eastern Europe’s Favorite Plum Brandy

This is Part 1 of the Stonefruit Holiday Recipes

I spent 6 years in the US Navy and while in Eastern Europe I remember taking tours through the countryside and its warm and welcoming people of the region. The one thing I so enjoyed was tasting the local dishes and cocktails. The Balkan feasts were dinners that never seemed to end. People ate from the land and had no knowledge of Coke or processed foods— the food was incredibly clean. The thing that sticks out in my memory is Slivovitz pronounced (sli-vuh-vuhts), a plum schnapps or brandy made across Eastern Europe. You might know it under different names too in France, Germany, and Italy. Prepared in home kitchens, its sharp and strong flavor will have you appreciating celebrations with a new perspective. Since it is warm and powerful, this holiday alcoholic drink is best served as an after-dinner cordial.

3 TIPS FOR MAKING A SLIVOVITZ HOLIDAY DRINK

1. Choose perfect, unblemished fruit, and do not pit the plums first. The pit will add distinct character to the drink.
2. Plan making this drink. The Slivovitz needs to sit on the counter for two weeks and then placed in a dark place for 3 months or 90 days to ferment. Store in a half-gallon jar or two 1-quart jar. Since it takes some time, you want to really make this ahead or visit your nearest liquor boutique to try this as your Christmas alcoholic drink.
3. You can give Slivovitz to family and friends as a holiday gift or for any occasion or celebration at all. Package the drink in nice bottles and add small instructions. Your giftees can pour these in small glasses and are best served with some tasty cookies of your choosing.

RECIPE

Servings:  1.5 – 2 QUARTS

INGREDIENTS

2 1/2 pounds Italian prune plums (quetsch)
1 1/2 cups sugar
(1) 3-inch cinnamon stick
(2) 1-inch pieces lemon peel
4 cups vodka or everclear grain alcohol, plus more as needed

DIRECTIONS

1. Pierce the fruit through to the pit with a paring knife. Cut each plum 3 or 4 times and do it as carefully as possible. Bruised fruit ferments too quickly.
2. Pack the fruit into the jar(s) and add the sugar, cinnamon stick and lemon peel. Pour in enough vodka or grain alcohol to cover the plums, and cap the jar securely.
3. Every day for 2 weeks, invert the jar. To make sure you can save any leakage, you can place the jar in a bowl. If there is any leakage, you can pour the contents of the bowl back into the jar. At the end of 2 weeks, the sugar will have dissolved.
4. Place the jar in a closet or other dark space for 90 days.
5. Strain the finished Slivovitz through a coffee filter and transfer it to a storage container or gift bottles.

Written by Chef Dennis Hicks