Homemade Vegan Alchermes (Alkermes)

A vegan homemade version of the traditional ruby-red Italian liqueur used in Zuppa Inglese, infused with warm spices, orange, vanilla, and rose water without cochineal or carmine.

Course: Beverage, Ingredient

Cuisine: Italian

Keyword: alchermes, alkermes, homemade liqueur, Italian liqueur, vegan, zuppa inglese

Prep Time: 15

Cook Time: 5

Total Time: 9

Servings: cups

Equipment

Large glass jar with lid
Mortar and pestle or spice grinder
Small saucepan
Fine-mesh strainer
Cheesecloth or coffee filter
Clean glass bottles

Ingredients

Spice Infusion

1 cinnamon stick broken into pieces
1 tablespoon coriander seeds
3/4 teaspoon whole cloves
1/2 teaspoon ground mace
3/4 teaspoon aniseed
5 green cardamom pods lightly crushed
Zest of 1/2 orange removed in strips
1/4 vanilla bean split lengthwise
1 1/2 cups vodka
3/4 cup filtered water

Sweetening and Finishing

1 3/4 cups organic cane sugar
1 cup filtered water
1/4 cup rose water
Vegan red food coloring carmine- and cochineal-free, as needed

Instructions

Lightly crush the cinnamon, coriander, cloves, aniseed, and cardamom so the spices are opened up but not reduced to a fine powder.
Add the crushed spices, mace, orange zest, and vanilla bean to a clean glass jar. Pour in the vodka and 3/4 cup filtered water, seal, and gently swirl to combine.
Store the sealed jar in a cool, dark place for 7 days. Gently swirl the jar once each day.
After 7 days, combine the sugar and remaining 1 cup water in a small saucepan. Warm just until the sugar has completely dissolved, then cool the syrup to room temperature.
Pour the cooled syrup into the infused vodka, reseal the jar, and let it rest for another 24 hours.
Strain through a fine-mesh strainer lined with cheesecloth. For a clearer liqueur, strain it again through a coffee filter.
Stir in the rose water. Add vegan red food coloring a little at a time until the liqueur reaches a deep ruby-red color.
Transfer to clean bottles, seal, and let the Alchermes rest for at least 1 more day before using. The flavor will continue to mellow as it sits.

Notes

Traditional Alchermes is often colored with cochineal or carmine, which is insect-derived and not vegan. Use only coloring specifically confirmed to be carmine- and cochineal-free.|This recipe is a vegan adaptation inspired by David Scott Allen's Alkermes recipe at Cocoa & Lavender: https://cocoaandlavender.com/recipe-for-alkermes/|This batch is intentionally smaller than the source recipe and makes about 4 cups, enough for several desserts.|Use organic cane sugar if you prefer sugar that has not been processed with bone char.|Store tightly sealed in a cool, dark place.