Let’s make bergamot liqueur
Making Bergamot Liqueur (Part 1)
In this quick tutorial video, Michael walks you through the first steps of making your own bergamot liqueur—starting with the infusion process and preparing the sugar syrup that will later be combined to create the finished spirit (in Part 2).
Make sure to keep your homemade liqueur in the freezer because you always want to serve it chilled. When serving, pour into chilled shot glasses after meals with friends and family.
Bright, aromatic, and oh-so-delicious, bergamot liqueur captures the essence of the fragrant Calabrian bergamot citrus. Whether you’re sipping it straight, mixing up a cocktail, or adding a splash to desserts, this unique liqueur brings a touch of elegance and a whole lot of flavor to any occasion.
Making your own bergamot liqueur is a fun and rewarding experience—yes, it takes a little patience (at least a month), but trust us, it’s so worth the wait!
It all starts with two simple steps: making an infusion with the fragrant bergamot peels and making a syrup with the fresh juice. Once they’ve had time to develop their deep, citrusy magic, you combine them into a beautifully aromatic liqueur that’s bursting with unique, complex flavors. The hardest part? Waiting! But that first sip of your homemade creation makes every moment so satisfying.
Want to experiment? You can easily swap with other citrus fruits like lemon, orange, or mandarin to create your own custom liqueurs—each one with its own delicious personality. Cheers to homemade goodness!
What is a bergamot?
Bergamot is a bitter citrus fruit – often called a bergamot orange – although confusingly, it is yellow like a lemon, when ripe.
It is from a spiny tree called the citrus bergamia, that originated in Turkey and is now grown commercially in the Italian region of Calabria due to the region’s subtropical climate zone found in the province of Reggio Calabria which is ideal for growing this odd citrus fruit. In fact, 80% of bergamots get distributed world-wide from Calabria, Italy.
The tree blossoms in winter, and it is cultivated for the skin of the fruit, which is cold pressed for its oils, flavors and scents. Most famous would be Earl Gray tea which is infused with bergamot. Helps gives this particular tea its unique taste that everybody loves.
Fresh bergamot citrus fruits
How to make bergamot liqueur
INGREDIENTS:
FOR THE INFUSION (14oz)
3 oz (80g) fresh bergamot peels (approx. 4-6 fruits)
2-1/2 cups (20 oz) pure grain alcohol (or vodka)
FOR THE SYRUP (10oz)
1-1/3 cup (280g) white sugar
1 cup (8 oz) bergamot Juice
*In the videos we double these amounts.
EQUIPMENT:
-Straight hand peeler
-1/2 gal glass jug with airtight lid
-1 qt glass jar with airtight lid
-Citrus juicer
-Fine mesh strainer
-Funnel (with narrow-spout)
-Resealable glass bottle (for final liqueur)
PREPARATION:
THE INFUSION:
Peel the bergamots with a straight peeler, being careful to catch as little pith as possible. Length of peels is not important.
Drop the peels into the large jug and pour in the pure grain alcohol. Seal and shake briefly, making sure all the peels are mixed and covered in the alcohol.
Keep it in a cool, dark place or cabinet to infuse for four (4) weeks. Give it a gentle shake daily to stir it up and help the alcohol infuse.
THE SYRUP:
Juice the peeled bergamots, then run the juice through a fine mesh to strain out all the pulp.
In a small pot, mix the juice and sugar over low heat until the sugar is fully dissolved and starts bubbling (this will extend its shelf life).
Pour syrup into a sterilized glass jar, and let it cool before sealing. Keep refrigerated four (4) weeks, until time to combine with the infusion.
Ideally, you’ll end up with at least 1-1/4 cup (10 oz) of syrup for 24 oz of the final liqueur.
THE LIQUEUR:
(Once 4 weeks have passed):
Strain the peels out of the infusion through a fine mesh and into a 2-3 qt pitcher. Ideally, you want at least 1-3/4 cup (14 oz) of infusion for 24 oz of the final liqueur.
Strain the syrup, through a fine mesh as well, into the same pitcher. Gently stir to combine the two.
Using a funnel, carefully pour into a clean, resealable bottle and keep in the freezer (it won’t freeze). Enjoy for up to a year.
making the infusion with fresh peels
making the syrup with fresh juice
bottling the finished liqueur
Makes 24 oz 70% alc. bergamot liqueur
Great for sipping after a meal
Add to cocktails
Mix with seltzer and ice for a quick refresher
*NOTE: We use pure grain alcohol (95% alc), which creates a significantly strong spirit—intensely aromatic with a drier, more bitter profile. If you prefer a sweeter, more mellow liqueur, we recommend using vodka instead, resulting in a 30% abv final product.
Making Bergamot Liqueur (Part 2)
In the final—and most fun—part of this tutorial, Michael strains the infusion, blends it with the syrup, and bottles the finished bergamot liqueur. And, of course, there’s a taste test 🍊🥂