Homemade Chambord-Style Liqueur for Cocktails & More
Chambord has a way of brightening any drink: a lush blend of blackberries and raspberries wrapped in warm vanilla, and a rich purple hue that elevates even the simplest cocktail. If the store-bought bottle is out of reach or too expensive, this homemade blackberry-raspberry liqueur is an easy, delicious alternative that captures that same fruity, vanilla-forward character.
This recipe uses fresh or frozen berries, a split vanilla pod, neutral vodka (or white rum if you prefer a softer edge), and a simple syrup to bring everything together. It isn’t an exact clone of commercial Chambord, but it’s deeply flavorful, versatile in cocktails, and lovely drizzled over ice cream or added to sparkling wine.
🥘 Ingredients
- 1 cup blackberries (fresh or frozen)
- 1 cup raspberries (fresh or frozen)
- 1½ cups vodka, unflavored (or white rum)
- ¾ cup granulated sugar
- ¾ cup water
- 1 vanilla pod
These amounts yield roughly 34 oz (about 1 liter) of finished liqueur. Adjust proportions to make smaller or larger batches as needed.
🔪 Instructions
Step 1: Prep the vanilla
Slice the vanilla pod lengthwise and scrape out the seeds. Add both the seeds and the empty pod to your jar.
Step 2: Combine and steep
Place the blackberries, raspberries, and vodka in a clean preserving jar with the vanilla. Seal tightly and let it steep for 1–2 weeks. Shake the jar every few days to help the flavors infuse.
Step 3: Make the simple syrup
After the infusion, warm the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Remove from heat and allow the syrup to cool to room temperature.
Step 4: Strain
Use a fine mesh sieve or cheesecloth to strain the infused vodka, removing fruit solids. Press the berries gently to extract all the flavorful liquid, but avoid forcing pulp through the strainer for a clearer liqueur.
Step 5: Sweeten and bottle
Stir the cooled simple syrup into the strained, infused vodka until well combined. Transfer the finished liqueur to a clean bottle or jar using a funnel.
Step 6: Rest (optional)
For a rounder, more integrated flavor let the bottled liqueur rest another week before using. Then enjoy in cocktails, with sparkling wine, or over ice cream.
🍽 Equipment
- Preserving jar (750 ml–1 L for this batch; scale up to 1.5 L for larger amounts)
- Cutting board and sharp knife
- Saucepan and wooden spoon
- Fine-mesh sieve or cheesecloth
- Preserving bottle and funnel for bottling
Other Recipes for You to Try
- Bramble Cocktail
- Refreshing Watermelon Syrup
- How to make Simple Syrup
- Homemade Raspberry Syrup (no cooking)
- No-Fuss Strawberry Simple Syrup
- Homemade Vanilla Vodka
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If you try this liqueur, please leave a rating and comment describing how you used it — in drinks, desserts, or gifts. Tag your photos @combinegoodflavors if you share them so I can see your creations.
Homemade Blackberry Raspberry Liqueur
Equipment
- Preserving Jar (750 ml to 1 liter)
- Cutting board & sharp knife
- Saucepan
- Wooden spoon
- Fine-mesh sieve or cheesecloth
- Preserving bottle
- Funnel
Ingredients
- 1 vanilla pod
- 1 cup blackberries (fresh or frozen)
- 1 cup raspberries (fresh or frozen)
- 1 ½ cup vodka (unflavored or white rum)
- ¾ cup granulated sugar
- ¾ cup water
Instructions
- Slice 1 vanilla pod lengthwise and scrape out the seeds.
- Add vanilla seeds and pod, 1½ cups vodka, 1 cup raspberries, and 1 cup blackberries to a preserving jar. Seal and steep 1–2 weeks, shaking occasionally.
- Make the simple syrup: heat ¾ cup sugar and ¾ cup water over medium heat, stirring until dissolved. Cool to room temperature.
- Strain the fruit through a fine-mesh sieve or cheesecloth, pressing gently to extract the liquid.
- Stir the cooled syrup into the infused vodka and bottle the liqueur.
- Optional: let the bottled liqueur rest another week for a smoother flavor.
Nutrition
| Calories: 45kcal
⛑️ Food Safety
- Keep hot foods at safe temperatures and avoid cross-contamination when preparing other dishes.
- Wash hands after handling raw meat and avoid using the same utensils for raw and cooked foods.
- Do not leave perishable food at room temperature for extended periods.
- Always attend to cooking food and use appropriate oils and ventilation when using high heat.
For official guidance on safe food handling, consult your local food safety authority.