Romanian Blackberry Brandy

Preceding the culinary recipes in Inge Kramarz’s The Balkan Cookbook is a slim but fascinating “Beverages” section containing a variety of fruit brandies, including this excellent Romanian blackberry brandy. What stood out to me in this recipe is the baking spice forward seasoning of cinnamon, cloves, and vanilla. I don’t have a lot of experience in filtering liqueurs and this one came out on the more grainy, thick side. But full of an abundant flavor, nonetheless.


2 lbs blackberries
2 cups sugar
1 tsp cinnamon
1 tsp ground cloves
1 tsp vanilla extract
2 cups vodka
1/4 cup brandy


  1. Put berries through a food processor and strain.
  2. Put blackberry juice into a pot with sugar, spices, and vanilla. Bring to a boil and simmer for 5 minutes.
  3. Let cool completely and then add vodka. Bottle and let sit for two weeks.
  4. Strain through a jelly filter two times. You may then strain through a paper filter as desired for consistency.
  5. Add brandy and re-bottle, letting sit for two months. Shaking frequently.
  6. If desired, filter once more.