Make a syrup by boiling 1 liter of water with the 800 grams of sugar for 15 minutes. Then let it cool down.

Wild Fennel Liqueur: Fragrant and Digestif - La Cucina Italiana

If you’re going traditional you need an absinthe fountain – look for vintage designs in antique shops in France – or you use a jug. Fill your glass with one part absinthe, place a slotted spoon with a sugar cube over the glass and slowly drip chilled water into the glass (about four times as much water to absinthe). Watch the green ‘smoke’ rise from the glass as the water mixes with the liqueur. Pernod and Pastis Anise-flavored liqueurs [ edit ] A bottle of Licor Aniz Escarchado A bottle of ouzo Bottles of Sombai Anise & Coffee rice liqueur Note: Absinthe, Arak, Rakı, Ouzo and similar anise-flavored beverages contain no sugar and thus are flavored liquors rather than liqueurs. Pastis is normally diluted with water before drinking (generally five volumes of water for one volume of pastis). The resulting decrease in alcohol percentage causes some of the constituents to become insoluble, which changes the liqueur's appearance from dark transparent yellow to milky soft yellow. The drink is consumed cold, with ice, and is considered a refreshment for hot days. Ice cubes can be added after the water to avoid crystallization of the anethol in the pastis. However, many pastis drinkers refuse to add ice, preferring to drink the beverage with cool spring water.Campari continues to be one of the most extensively consumed of herbal liqueurs whose popularity has endured since it was formulated by Gaspare Campari in 1860. Campari is a classic liqueur whose flavor has stayed uniform since its inception. The unique recipe still remains a secret and even today only alcohol and water are used as ingredients followed by flavorings with aromatic fruits, plants, and bitter herbs.

Make It: Fennel Liqueur - Stir and Strain

It is made by macerating lemon peels in alcohol (about 10 large lemons per liter of alcohol), to which water and sugar are added after several days. But it is common to prepare this very tasty liqueur with milk instead of water. In this case, you get a creamier consistency and a sweeter, softer taste on the palate. A real treat!

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Arancello we can call it the brother of limoncello, and it goes without saying how much this liqueur is appreciated and loved even outside Sicily. Sicilian oranges are now the symbol of the beauty, quality and taste of Sicily all over the world, used in the preparation of drinks, desserts and organic products.

Fennel Will Be Your New Favorite Cocktail Ingredient

Store the bottles in a cool dark place for at least another 3 months, but the longer you let it sit, the clearer it gets and the better it tastes.The alcoholic content can vary from 20.5% to 28.5% ABV (depending upon the country where it is marketed). Typified by its dark red hue, it has a strong and bitter aftertaste. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. I've also got a million ideas for other fruits, but I'm keeping that for other blog posts! In the meantime, enjoy my blogger friends' beautiful cranberry liqueur and kumquat liqueurs- and don't forget my limoncello! Scroll below to find a printable recipe card. Green Chartreuse has an overly concentrated aftertaste as the liqueur is flavored with 130 distinct herbs. Immediately after downing an aperitif, you are hit with the essences of oregano, mint, basil, caraway, and Dill. At the end, you are left with an herby, dry mint-toothpaste sensation. Alcohol content is 54% ABV. The liqueur was first distilled by monks at Grande Chartreuse Monastery in Grenoble, France in 1737. Wild fennel liqueur is one of those liqueurs that are surprising even from the name, but once tasted give a unique experience and leave an indelible memory.