Method

Pound peach pits,* half fill a shtof container with them, fill the container up to the neck with good, old, French brandy, and set it in the sun or on a heated stove-bench (lezhanka) for 4 or 5 weeks. Pour off the liquid and, for 1 bottle of this ratafia, add 1 lb sugar. If a weaker ratafia is preferred, make a thick syrup by adding 1 glass boiling water to sugar and reduce the syrup to the desired consistency. Pour the syrup into the ratafia. To clear the ratafia, strain it through fine linen.

*Peach pits, like cherry pits, contain prussic acid and should not be used. A safer alternative is almond extract.

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