Start by adding sliced plums to a clean glass jar with a tight lid. Cover the plums with sugar, then pour vodka over until it covers all the plums. Do this in two turns, so that it will be two layers of plums, two of sugar, and two of vodka. The high alcohol content of absinthe (around 70 per cent) and its reputed hallucinatory effects gained it a notorious reputation. As a result, the authorities banned it in France in 1915 and didn’t legalise it again until 2007, when Pernod Absinthe returned to bars. How to drink absinthe Make a syrup by boiling 1 liter of water with the 800 grams of sugar for 15 minutes. Then let it cool down. liter jar that closes hermetically (I use this type of Bormioli brand canning jar* for making liqueurs and homemade iced tea)

liqueur - The Big Dream Factory RECIPES Italian finocchietto liqueur - The Big Dream Factory RECIPES

It shouldn’t come as a surprise that, in Italy, spirits (or “liquori” as the locals call them), are essential on drink menus at trattorias, osterias, and bars. Some of the most notable among the various bitter amari are the many regional “cello” liqueurs. What are capers, anyway? Learn all about the briny ingredient that will transform your favorite dishes The Bonal Gentiane Quina originally evolved as a French aperitif in the mid-19 th cent, 1865 to be precise. This liqueur has a characteristic bittersweet tang, much like vermouth, chartreuse, and amari. The bittersweet zest comes from cinchona, gentian root, and herbs thriving in the Grand Chartreuse Mountains that are infused in a Mistelle-based wine. Alcohol content is 16% ABV. Grand Poppy Organic ApertiveIt all depends on what you like or what you have on hand. But make sure you don't use wine, cider, or beer, those are not a spirit or distilled alcohol - which is needed to make a liqueur. ABV (80º proof) Origin: Greece Flavor: Anise Appearance: Clear and colorless Pastis [ edit | edit source ]

Fennel Liqueur - BossKitchen Fennel Liqueur - BossKitchen

The Varnelli Amaro Dell’Erborist is classified as bitters liqueur of the Italian amaro variety with a bittersweet tinge. The roots and herbal extracts used are a closely guarded secret however the distillery mentions using natural honey for imparting sweetness. Alcohol content is 21% ABV and has a typical anise flavor. At the end of the 30 days or so, you’ll see that the fennel stalks and flowers have leached out all their color. This means you’re ready for the next step!The liqueur is just sweet enough, as the fennel itself has its own sort of sweetness along with that slightly numbing anise flavor. The aroma is exactly as you’d expect: strongly fennel. After a few sips I do feel like it’s helping move the meal along, as a proper digestif should. There is also a variant of this liqueur that is made with the flowers of wild fennel plants and not with leaves. The smell and flavor are slightly more intense, but the taste is very similar. It’s not a problem if you leave it longer. This past year I somehow kept forgetting to take it out and the fennel stayed in infusion for almost a year! Whoops! Funnel (definitely a regular funnel, but if you have a wide-mouth funnel*, it’ll be handy in one step) Anise liqueurs have a predominately anise, also known as "licorice," taste. It is commonly derived from aniseed, although it can also come from star anise, fennel, or licorice, all of which have a similar taste, though none are related. Many anise-flavored liqueurs will turn a milky white when cold water is added. Anethole and other oils in these liqueurs are soluble in alcohol but not in water. When water is added the oils come out of solution and form tiny droplets that cloud the drink. Although ice-cold water is often used, it is not recommended to add ice to the drink first or to put anise liqueurs in the freezer, as anethole has a high freezing point, causing it to crystallize and form a skin on its surface.