Original Receipt from the 'Nottingham Evening Post' - Thursday 07 May 1936
Like To Know.- May Liqueur: Gather hawthorn blossoms on a fine day, strip off leaves and stems, put flowers in wide-mouthed glass bottles; fill up bottles with good brandy and 2oz crushed sugar candy per pint. Cork tightly, leave three months; then filter and rebottle
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
1031. HAWTHORN BRANDY (Middlesex, 1822)
Put as much full blossom of the white thorn (hawthorn), picked dry and clean from leaves and stalks, as a great bottle will hold lightly, without pressing down. Fill it up with French brandy, let it stand two or three weeks, then decant it off clear, and add as much sugar as may make it of a proper sweetness.
1032. HAWTHORN BRANDY (Surrey)
Take a large bottle, fill it three-parts full with hawthorn petals, picked when the day is dry and sunny (putting the flowers only, not the stalks), and fill up with brandy. Let them infuse for about five or six weeks, then strain off the hquid into a clean bottle, and cork up well. This imparts a delicious flavouring to puddings, etc.
https://moonshiners.club/hawthorn-liqueur-recipe/
Hawthorn – 100 grams of fresh or 30-50 grams of dried fruits
Vodka (40-45% alcohol, moonshine, brandy) – 0.5 liter
4-5 pitted prunes (optional)
Raising – 15 grams (optional)
Vanillin – a pinch (optional)
Lemon peel from a third of a lemon (optional)
Sugar (liquid honey) – 150 grams
Water – 100 ml
Hawthorn Liqueur Recipe
Put the hawthorn fruits into a fermentation vessel. Add prunes, raisins, vanillin, and lemon peel (before peeling, scald the lemon with boiling water and wipe dry to remove any preservatives on its surface).
Pour in the alcohol base and stir. Then seal the vessel tightly. Leave it in a warm dark place for 20 days. Shake it once every 3 days.
Filter the obtained hawthorn infusion through several layers of cheesecloth. Gently press the fruits.
Mix water and sugar (or honey) in a cooking pot. Bring the mixture to a boil and let it simmer for 5 minutes, skimming off the foam. Then let it cool to room temperature.
If you’re adding honey don’t heat up the syrup above 40°C. Stir the mixture until it becomes homogenous to preserve healthy substances.
Mix the infusion and syrup. Bottle the liqueur for storing. In case of settling or cloudiness filter through cotton wool. 22-24% ABV.
Prior to tasting it leave it for 5 days in a cold dark place to let the taste stabilize.
Hawthorn liqueur’s shelf-life is up to 3 years. 23-25% ABV.
https://peculiarpotions.wordpress.com/2013/07/08/hawthorn-blossom-brandy/
To make this I used a 1litre kilner jar, filled it almost to the top with fresh white Hawthorn Blossom flowers, then added a 70cl bottle of brandy. After a few days of steeping I added a bit of sugar and put it away in a dark place. If you are making this then give it a taste once the 3 months are up and add more sugar if you need to. To bottle, just strain through a sieve lined with muslin or an old tea towel and add to clean bottles.
This is a lovely drink, it tastes very cherry-like in a subtle kind of way. You can drink it on it’s own or use it as a cocktail base and in a nice bottle, it makes a great present for someone lovely
https://www.eatweeds.co.uk/hawthorn-crataegus-monogyna
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