If you’d like to serve something other than store-bought spirits as an aperitif, this “vin de buisson” (also known as “vin d’épine”) is perfect for you! Here’s the recipe, just as my father makes it in the Dordogne. In fact, he treats us to a new batch every year.
The blackthorn is a shrub that grows wild or is often used as a hedge. In this recipe, we use its shoots (young branches), picked in the spring, to make this delicious drink.
Your guests are sure to appreciate its subtle sour cherry flavor, and will be all the more surprised to learn that no fruit goes into its composition (except for the plum in the brandy, of course 🙂 ).
Try having them guess the ingredients of this blackthorn wine—it’s a real game every time!
I've been doing it this way for over twenty years. The older it gets, the more it matures, and the more flavorful it becomes.
Honestly, it's more flavorful than port.
“No fruit goes into it”? So what’s plum brandy made of, then? 😂
Otherwise, it’s a really nice recipe that I make every year—I got it from my grandfather, who’s from the Périgord region.
This appetizer is a hit—the guests always ask for more!
Heh heh, thanks, Juju—this wine is a family tradition!
I made this last year and think this recipe is great. I'm making it again tomorrow—the bushes are just right.