Sugar Plum Fairy Liqueur


I developed Sugar Plum Fairy Liqueur after a friend shared a basket of plums with me. Her tree was producing heavily that year. We both were unsure how to preserve the harvest. After a few batches of chutney and jam, I still had a bowl of plums staring at me defiantly. I chucked them in a gallon jar with spices and booze and behold! I had a new holiday beverage.

This version is much easier than the original recipe. I added the orange after the 2nd year. It balances the spices nicely. It eliminates a number of steps that I had to take to get to a similar flavor. I hope you enjoy the results as much as I do. This liqueur is simply amazing when mixed in equal parts with tonic water or ginger ale. Remember to save some for gifts. It is a hit.


  • 1/2 cup brandy
  • 8 Italian plums (quartered and pitted)
  • 2 cups vodka
  • 1 cup sugar
  • 1 orange (quartered with the peel)
  • 1 teaspoon grated nutmeg
  • 1 teaspoon whole cloves
  • 2 cinnamon sticks
  • 1 tablespoon grated fresh ginger


  1. Add all the ingredients to a large jar (2 quart or bigger). Screw on lid tightly.
  2. Label jar with name of recipe and date batch is started.
  3. Shake jar vigorously and place in a temperature controlled area away from light.
  4. The next day turn the jar upside down so the jar is sitting on its lid. (See why you should screw the lid down tightly?)
  5. The following day, invert jar again.
  6. Repeat this procedure every day for 3 months, turning the jar so the ingredients slowly filter from the top of the jar to the bottom of the jar.
  7. At the end of 3 months, strain the ingredients through a cheesecloth.
  8. Let the remaining liquid sit in a covered container overnight.
  9. Strain the remaining liquid a 2nd time.
  10. Bottle your Sugar Plum Fairy Liqueur and enjoy!

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