At this time of the year, more than any other, the humble date gains a new significance. A symbol of the end of deprivation and hunger. Each bite of the soft, sticky flesh releases an explosion of flavours that coat the mouth in a treacle surprise.
So what else would I do except make a liqueur out of it? There’s nothing quite like alcohol to extract and concentrate the flavours of something lovely.
As befitting one of the oldest cultivated species in the world (there’s some suggestion that it’s been grown as far back as 4,000 B.C), there are numerous species of dates to choose from. Many still hail from the Middle East, but there are dates originating from the US, Mexico, and even China and Australia! I chose the Medjool, a large variety that remains succulent even when dried- which is how we usually find our dates here in Singapore. The Medjool, once called the “Date of Kings”, is considered to be one of the best dates available, and not just for royalty any more (I found mine in the supermarket). It has all the honey and caramel you would find in other dates, but with a slight whiff of what I thought was cinnamon.
With the dates already possessing so much natural sweetness, there was scarcely any need to add any sugar to it. It’s a matter of letting the natural tastes shine through in liquid form.
- Date Liqueur
- 16 Medjool Dates
- 700ml Vodka
- 1 Stick of Cinnamon
- 300ml Distilled Water
- Put all the ingredients in a sealed jar and leave to infuse for 6 weeks.
- Filter and strain to remove the pulp, then bottle and store refrigerated.
I initially started without the stick of cinnamon, but felt that it added a spicy fragrance that goes well with the sweet liqueur. The liqueur itself is still very sweet, so adding a bit more water during the maturation is definitely on the cards if you feel that it’s a little too rich.
The liqueur can be enjoyed on its own as a post-dinner digestif, but there’s plenty more that we can do with it. There’s a lot to say about the relationship between alcohol and food. Usually we think of pairing of food and drinks as something to do with the appetiser and main course, but how about dessert?
The date already has a wonderful relationship with confectionery. There are sticky date puddings filled with nuts and sweet dates, and bread baked with dates and almonds. Why not add yet another twist on it and use ice cream to change-up the textures?
With about a million different flavours of ice cream ranging from the normal (chocolate and vanilla, et. al), to the interesting (yuzu pear) to the eyebrow raising (bacon caramel) available nowadays, selecting any one in particular would prove to be a difficult decision. What made it all the stranger was that I couldn’t find a fig ice cream to make up the classic dynamic duo- the heroic combination of figs and dates.
I did, however find most excellent rum and raisin, and macadamia nut ice creams from Häagen-Dazs. Both tasted great in combination with the date liqueur, but I would say that the rum and raisin was a shade better. The raisins added a different sort of sweetness and texture. Soft and chewy with the slightest bit of tartness, it contrasts, if ever so slightly, with the creamy ice cream and dates. If none’s available, or you’re looking for something a little less bold, then a decent vanilla ice cream would do in a pinch.
The preparation is easy at this point. Simply take three tablespoons of the liqueur and drizzle it over a scoop of the ice cream, then shower it liberally with roasted pecans. Bring it up yet another notch by adding the secret ingredient- three dashes of orange flower water. The distilled citrus taste and fragrance brings it from out of this world to past the rings of Saturn. The result is a creamy combination of spicy, citrus fragrances, honeyed caramel tastes, beautifully contrasting textures, with a light headiness from the liqueur as a finishing touch.
Pure Bliss. A perfect way to cool down on a sweltering Sunday afternoon!
