Summer Ratafias - Fruit Infused Wine & Brandy

Mid August. And for those of us in the Northeast this means we are hip high in delicious local vegetables, tomatoes, stone fruits, cherries, berries and such. It brings on a sort of giddiness in some chefs, and sadly for catering chefs, a melancholy because it coincides with our slowest season in the year.
However in the spirit of Lemons into Lemonade, the slowness of the season allows us all the time we can use to turn to canning and preserving in response to the lushness of ripening fruits and vegetables. Tart Cherry Lime Preserves, Rhubarb Ginger Jam, Strawberry Merlot Preserves, Plum Chutney, Red Chile & Serrano Hot Sauce, all had secured a place in our pantry by the beginning of August. That's why it's been fun to find a new medium with which to preserve the brightness and lusciousness of what the Farmer's markets have been treating us to.

A few years back, we clipped a recipe from the NY Times for Rataifas. In the article they described an easily made wine cordial infused with whatever fruit or vegetables took your fancy at any particular moment. In doing a touch more research, we've discovered that the term

rat·a·fi·a – noun
a sweet liqueur made from wine or grape juice combined with brandy or other spirits and often flavored with almonds, fruit, or fruit kernels.

is very old, and seems to have been developed in 1690-1700, somewhere between Spain and Italy. Sounds like France to us. And most other recipes we saw, opted for brandy or marc in lieu of the wine. We're sure the more potent brandy versions are delectable, but given the heat and humidity that accompanies our buckets of garden bounty, we're feeling an iced glass of peach verbena ratafia a whole lot more.

The assortment of Ratafias you can produce are only limited by your market and your imagination. Any ripe and flavorful fruit, vegetable or herb is fair game for infusion. Our first versions have stayed played it a little close to the apron because the flavors seemed so irresistible: Peach, Strawberry, Blueberry, Apricot, often touched up with a few springs of Basil, Lemon Thyme or Tarragon. Our next endeavors are likely to step it up a bit. We've discussed a Tomato/Jalapeno/Cilantro combo, and perhaps a Melon/Lavender or Nectarine/Ginger. Truly the most difficult part is waiting the 3 weeks to check out the results of your flavor laboratory.

Ratafia
adapted from T'afia Restaurant - Chef Monica Pope

1 cup ripe fruit, herbs or vegetables (fruits/vegetables cut up, herbs crushed)
1/4 cup sugar
1/4 vanilla bean - sliced lengthwise (optional)
1/4 cup vodka (to prevent further fermentation)
1 bottle (750ml) white or red wine

Place all ingredients in a large glass jar and stir to dissolve the sugar. Cover tightly and refrigerate for 3 to 4 weeks. Strain through a fine sieve lined with cheesecloth, pressing down gently on the solids. Discard the fruit. Pour infused wine carefully into clean wine bottles and cork tightly. Storre in refrigerator. Should keep for several months.

We encourage you to give these a whirl and get back to us with your combinations and adaptations. If you want to lighten up your libation, these ratafias make great spritzers with a splash of seltzer.