In the little book by Ambrose Heath, published in 1953 on making your own drinks at home, there is a section on home-made liqueurs. I shouldn’t think many people drink liqueurs these days as they used to after a meal; now they are mostly ingredients for cocktails! They seem, according to Ambrose, to be quite easy to make as usually they are just infusions.
“Beside the obviously flavoured brandies, gins and whiskies, there are several liqueurs known to our great-grandmothers under various names: the Ratafias which derive their name originally from the almond flavour of the fruit stones; the Cordials, originally names I suppose from their invigorating effect on the heart; and the Shrubs, generally though not always made with rum – rather syrupy concoctions warranting a name derived from the Persian for sherbet.”
I don’t think anyone these days drinks shrubs! Ambrose gives recipes for brandy shrub, greengage (sounds delicious), mulberry (also sounds delicious) orange, pineapple, plum, pomegranate, raspberry, rum, strawberry and white current. I’m not sure I would like the cordials, some of them sound very medical – aniseed, caraway, cinnamon, clove… no, not for me
Lois Elsden 
I’ve tried a couple of home made liqueurs the past couple of years after gluts in our allotment. Summer Berry brandy, blackberry gin and I gave the German rumtopf a go. We don’t drink but I gave them as Xmas presents to younger relatives who loved them. They drizzled them over vanilla ice cream and made spritzers with prosecco.
LikeLiked by 1 person
I’ve done the same with various hedgerow fruits, some with more success than others but most of which are still lurking undrunk at the back of the cupboard, mostly with the labels having come off or become indecipherable! The only disaster I’ve had was a rumtopf – I don’t know which particular fruit it was, but in combination with the others made the whole thing disgusting! perhaps I should try again!
LikeLiked by 1 person