Posted by TraderTiki on April 5th, 2008 — Posted in Concoctioneering

It’s funny that something I threw together on a whim a few months back suddenly became an “internet sensation”. After receiving a few e-mails myself, two blog posts with heavy reference and curiosity, and a few complaints from Lance’s aching inbox, I’m putting up the recipe for my Primitiva Liqueuer.

This is inspired by the Taboo Liqueur recipe from Classic Liqueurs, a nifty little read that provides a damn good start for home liqueur making.


Primitiva (Yields about 1 quart)

  • Zest of 1 orange
  • Zest of 1 lemon
  • Zest of 1 lime
  • 1 cup grapefruit juice
  • 1 cup orange juice
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 2 1/4 cups Demerara Sugar
  • 1 Vanilla bean, split
  • 1 cup Brandy (Christian Brothers)
  • 1 cup White Rum (Myers’ Platinum)

In a large pot, combine zest, juice, and sugar. Scrape the vanilla seeds from the bean into the pot, and chop the bean skin into 1-inch pieces and put into the pot. Stir and bring to a rolling boil. Once it hits the boil, turn heat to low and simmer for 15 minutes, stirring frequently for 15 minutes. Remove from heat and allow to cool to room temperature.

Pour mixture into a glass, porcelain, or other container to be used for aging. Add Brandy and Rum. Allow liqueur to age in the container for one month. After the month of aging, strain liqueur through cheese cloth 1-3 times, until desired clarity is reached (I like the zest out, but vanilla seeds in… Coffee filters and Buchner Funnels are great if you want it totally translucent.). Pour liqueur into bottles and cap.

Well, there you have it. Throw it together tonight and you’ve only got a month ’til you can try some for yourself! Craig also put together an inspired version of Forbidden Fruit Liqueur using the original noted ingredients, and a few of his own twists., including oak barrel aging!

Of course, if your zester is out of order, I could be convinced to let go of a bottle for a nominal fee. Just email blair AT tradertiki DOT com and we can make that arrangement.

Happy makings!

If you liked that post, then try these...

Spirits spilled into the night
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DragonFruit Syrup
What a nightmare.


Comment by Marshall

Dagnabit, Blair! I just finished bottling my Swedish Punsch and have a jar of Tangerine Ratafia aging for the requisite two months. Now I’ve got another project!!! Thanks!


Posted on April 7, 2008 at 9:36 am

Comment by Dr. Bamboo

Neat! Just two questions…

1)Is there another white rum you can recommend? I’ve never seen Myer’s platinum locally, and I’m not terribly confident the PLCB can scrounge some up for me.

2) After it’s been strained & bottled, how long will it keep? Should it be refrigerated?

Posted on April 7, 2008 at 9:59 am

Comment by Rum Balls

Which type of grapefruit do you recommend…white, pink or red?

Posted on April 7, 2008 at 10:12 am

Comment by keith

Perfect! Thanks. I’m all over this and can’t wait.

Posted on April 7, 2008 at 10:20 am

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