Food in England, Dorothy Hartley, p. 440
'The strong almond-scented may blossom makes a good liqueur. Gather the flowers when in full scent, using scissors, and taking the flower heads only, not the tiny stems. Pack them into a bottle with a wide mouth, shaking them down loosely, but do not bruise them or ram them in hard. Shade a very little crushed sugar candy over the flowers (2 Tbsps to a pint bottle would be ample). Fill up with brandy, and cork lightly. Put the bottle into full sunshine till warmed through, then store in a dark, warm cupboard, and shake it up and down gently, several times, during the first few weeks (so that the candy is evenly dissolved and distributed). After that, let it stand unmoved for at least three months. Decant very gently into a small flask and cork securely, sealing closely.'
My first attemp will be with two batches, one with brandy, one with vodka. Since brandy already has its own flavour, I'm curious to taste a liqueur that is only the flavoured with the hawthorn flower.
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