DIY Blackberry Liqueur
from http://www.seriouseats.com/

Blackberry liqueur, also known as creme de mure, is a summer must! It has the brightness of berries and the richness of a sophisticated liqueur all rolled into one. Creme de mure seems to be fairly common in Europe, but here in the states, it's a little harder to find.

Homemade blackberry liqueur has a hint of wine-like complexity with bursts of fresh berry sweetness. Whether you use fresh or frozen berries, you'll get a full flavored end product. With just a few days and a handful of inexpensive, easy-to-find ingredients, you can craft a deep and rich liqueur that's as good or better than what you'd buy (if you were able to find blackberry liqueur in stores).

Note: If using frozen berries, defrost them first. Blackberry juice can stain clothes and counter tops, so be careful and clean up spills right away. The touch of lime adds another dimension to the liqueur and brings out the fresh tartness of the berries, but you can leave it out or substitute lemon, if desired. To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Used in Bramble Cocktail

2 cups blackberries
3/4 cup brandy
1 1/4 cups vodka
1/2-inch piece of lime zest without pith (optional)
1 cup simple syrup (made with 1 cup water and 1 cup sugar - see note above)

Place the blackberries and lime zest, if using, in a sealable glass jar, muddle lightly to release juice, and then add brandy and vodka. Seal and shake. Let mixture steep for 3 days at room temperature away from direct sunlight. Strain through a fine mesh strainer, pressing down to extract juice, then filter mixture through a coffee filter or through two layers of cheesecloth. Discard solids.

Combine blackberry infusion and simple syrup in a sealable bottle or jar, then shake to mix. Let rest for a minimum of one day. Store in the refrigerator for up to two months.

NOTE: I removed the lime after 2 days; I could taste it in the liqueur and I was afraid it would overtake the taste of the blackberries. I found it took forever to strain the liqueur through a coffee filter. Once I switched to cheesecloth, straining was much faster. Next time, strain through the metal strainer until no more solids are being removed. Then use cheesecloth until no more solids removed. Then, if it still doesn't look clear, use a coffee filter.

Makes about 4 cups [We made 1/2 recipe and ended up with 1 1/2 cups = 8 1.5oz. shots.]