Wild Fenel Liqueur Russo Finocchietto, 50 cl

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In the picture above you can see the just-bottled batch of liqueur to the left, and on the right is a bottle that I’d made a year or two earlier. Notice how the fresh batch is quite cloudy, while the older batch is very transparent. ABV (90-100º proof) Origin: Turkey (Turkish rakı) Flavor: Anise Appearance: Clear, colorless Salmiakkikossu [ edit | edit source ]

Liqueur and amaro: the best of Sicilian tradition Liqueur and amaro: the best of Sicilian tradition

Halley, N. (2005). The Wordsworth Dictionary of Drink: An A-Z of Alcoholic Beverages. Wordsworth Collection. Wordsworth Editions, Limited. p.595. ISBN 978-1-84022-302-6 . Retrieved 18 March 2020. Pop a few ice cubes into a glass and add one part of the liqueur. Pour in water to taste, but at least four parts. As you pour, watch the liqueur turn from transparent to its characteristic cloudiness. Anise-based French liqueurs in cooking Make a syrup by boiling 1 liter of water with the 800 grams of sugar for 15 minutes. Then let it cool down. ABV (58-90º proof) Origin: Latin America Flavors: Various - myrtle, morello cherry, mint, anise among others Appearance: Varies depending on content Those seedy bits were usually fennel seeds, plain, sometimes with brightly sugar coated seeds, other times a mix of those and aniseed. Each restaurant had its own mix. It was not usually presented to the diner. It would sit quietly at the register, or sometimes at the end of a buffet. It was a ritual that didn’t need to be spoken of, one just consumed it. I learned it was to help digestion, fennel seed naturally helping in that department, with the potential to cleanse one’s breath after a meal.One of the most popular artichoke bitters is Amaru Sabbenerica, made with artichoke, bay leaf, lemon and other herbs. It possesses an intense, enveloping aroma that captures you from the first sip. The word Sabbenerica is an ancient expression or rather an ancient greeting used until the 1950s by Sicilian grandparents and great-grandparents. Literally it means “ blessed be.” It was precisely a form of blessing that was exchanged on the streets of Sicilian villages. Usually the “ sabbenerica” was answered “ to you and your friends” or more rarely “ santu e riccu” ( May you be holy and rich), as a form of wishing you a wonderful day. Singeverga (herbs and spices) – Made by monks at the Singeverga Monastery in Porto, Portugal, it is a sweet-tasting liqueur [6] Wild fennel grows all over the place in certain areas near us, such as in the Cilento, where we go on vacation frequently. Here is a random finocchietto plant growing on the side of a country road in Pollica, in the heart of the Cilento. They have strong woody stalks with umbrella-shaped groups of yellow flowers, sort of similar to the Queen Anne’s Lace flower. Artichoke liqueur is a fragrant and herbaceous-tasting liqueur, ideal as a digestive drink to be enjoyed immediately after dinner. The artichokes, once cleaned, should be steeped in alcohol, and after a couple of weeks, when the artichokes have yielded all their scents, the syrup of sugar and water is added to the alcohol. Et voila! Spanish for "The bull's anise". It was discussed in Ernest Hemingway's works, "Hills Like White Elephants" and "The Sun Also Rises". was described as an ambrosia by Hemingway in, "Hills Like White Elephants". and used by the American man to get a girl intoxicated in the novel.

The 10 Best Liqueurs Like Limoncello To Try in Italy - Matador

Exactly as with limoncello, the preparation of arancello involves the slow maceration of the peels in alcohol, to which water and sugar are added at a later stage. It is impossible not to be won over by the incredible citrus scent and its vibrant, intense orange color. This honey comes from the ancient tradition of the so-called “ fascitrari” or “ fasciddari,” beekeepers who from generation to generation produce honey in the traditional way, without the use of pesticides or modern machinery. Thanks to the splendid hives built with the fascetra, a special wooden tool very common in Sicily, the remains of the honey collected by pressing the combs are processed and recovered through the distillation process to produce a very special alcoholic beverage. For the base liquor I’m turning to Everclear, one of my favorites for infusions and when I’ll be cutting the strength of the ABV down. Everclear has a clean, neutral taste so there aren’t any surprise flavors when I’m making an infusion. With the higher ABV, it also means that after cutting the infused liquid I will not end up with a watered down liqueur.

You’ll probably see a bit of organic matter caught in the cloth. Wash the cloth or throw out the gauze. Depends on whether you are holding a Slivovitz or you are making this recipe. Slivovitz's range is 40-70% alcohol by volume (ABV), or in other words 80–140° proof. McNeil, J. (2001). The Rough Guide to Costa Rica. Rough Guides. p.41. ISBN 978-1-85828-713-3 . Retrieved 18 March 2020.

Wild Fennel Liqueur| Typical Liqueurs from Amalfi Coast

You are thinking of Slivovitz. It is a fruit brandy made from damson plums. Read more about Slivovitz here.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. Plum liqueur is vastly underrated. And not to be confused with raki (grapes)or Slivowitz (plums), and are stronger brandies. Plum liqueur is sweet, and fresh and actually tastes of other things than just hitting you in the face with alcohol. What are capers, anyway? Learn all about the briny ingredient that will transform your favorite dishes