A Bright & Fruity Homemade Liqueur with Vanilla, Citrus & Warm Spice
There is something magical about peaches, vanilla, citrus, and warm spice.
Ripe peaches bring sweetness and sunshine. Ecuadorian vanilla adds light fruity and floral undertones. Orange and lemon zest brighten the fruit, while Ceylon cinnamon adds just enough warmth to tie everything together.
The result is a beautifully balanced liqueur with layers of peach, vanilla, citrus, and spice. Bright and refreshing, yet warm and comforting, it captures the flavors of late summer in every sip.
This recipe begins with a higher-proof rum because fresh peaches contain a lot of water. As the peaches macerate, they release their juices into the alcohol, naturally lowering the final alcohol percentage while creating a richly flavored homemade liqueur.
One of the best parts of homemade liqueurs is that you can customize the final flavor and strength to suit your tastes. Prefer it stronger? Leave it as is. Want a softer, sweeter sipping liqueur? Add a little peach nectar or water after straining.
Let's make some.
Ingredients
- 16 oz fresh peaches, sliced
- 1/2 oz Ecuadorian vanilla beans, split
- 1 tsp orange zest (about 1 medium orange)
- 1 tsp lemon zest (about 1 medium lemon)
- 1 Ceylon cinnamon stick
- 3 cups (24 oz) 69% ABV rum
- 3/4 cup sugar
Optional
- 1–2 oz Disaronno for a subtle almond note
Why Ecuadorian Vanilla?
Ecuadorian vanilla is known for its light, fruity, and floral character. In this recipe, it complements the peaches rather than competing with them, adding subtle fruit-forward undertones that help the peach flavor shine.
Combined with orange and lemon zest, the result is a bright, layered liqueur with notes of ripe peach, vanilla, citrus, and warm spice.
Instructions
Step 1: Combine the Ingredients
Add the peaches, vanilla beans, orange zest, lemon zest, cinnamon stick, and sugar to a clean quart-sized jar or larger vessel.
Pour the rum over the ingredients, ensuring everything is submerged.
Seal tightly.
Step 2: Wait
Store in a cool, dark place.
Check occasionally to ensure everything remains submerged and well mixed. Shake if needed, but it's not required.
Allow to infuse for 2–4 weeks, or until the peach flavor is where you'd like it.
Taste periodically. If the cinnamon becomes more prominent than you'd like, remove the cinnamon stick and continue infusing.
Step 3: Strain
Remove the peaches, vanilla beans, zest, and cinnamon stick.
Strain through a fine mesh strainer. For a clearer liqueur, strain again through a coffee filter.
Step 4: Finish the Liqueur
The fresh peaches will naturally dilute the rum as they release their juices.
After straining, taste your liqueur and decide how you'd like to finish it.
At this stage, the liqueur will still be relatively strong. Adding peach nectar or water lowers the alcohol content and creates a smoother sipping experience while allowing the peach, vanilla, citrus, and cinnamon flavors to shine.
For a sweeter, more peach-forward liqueur, stir in:
8 oz peach nectar
This boosts the peach flavor, adds sweetness, and creates a softer sipping liqueur.
For a less sweet liqueur, stir in:
8 oz water
This lowers the alcohol content without adding sweetness, allowing the peach, vanilla, citrus, and cinnamon flavors to remain the focus.
Add a little more or less to suit your tastes.
Serving Ideas
- Serve over ice.
- Add to sparkling water or club soda.
- Stir into iced tea.
- Drizzle over vanilla ice cream.
- Add to a peach Bellini.
- Mix into a whiskey or rum cocktail.
- Use in homemade whipped cream, glazes, or dessert sauces.
Final Thoughts
The beauty of homemade Extracts & liqueurs is flexibility.
Start with quality ingredients, give them time, and then make the recipe your own. Whether you enjoy it exactly as written or customize it to suit your tastes, this combination of peaches, Ecuadorian vanilla, citrus, and warm spice creates a bright, layered liqueur that is both refreshing and comforting.
Happy Extract Making!
