Wild Fenel Liqueur Russo Finocchietto, 50 cl

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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!

Anise flavoured drinks | French liqueurs | French Waterways

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. Infuse the alcohol with the wild fennel leaves and its seeds crushed in a mortar and leave for at least 10 days in a hermetically sealed container.

Licorice liqueur

This is when you can really appreciate how much color has seeped out of the fennel and into the alcohol! As you may have guessed. This is a recipe that is great to switch up to pretty much any fruit, any sweetener, and any distilled spirit. Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40–45% alcohol by volume, although there exist Ethanol|alcohol-free varieties. You are thinking of Slivovitz. It is a fruit brandy made from damson plums. Read more about Slivovitz here. Ooh, great idea, Scott! I shared your comment with my husband, who is our household barman, and so we will immediately start some experiments. Immediately, as in tonight! Reply

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In case you’ve savored an aperitif like vermouth, campari or sweet Madeira to whet your appetite and/or a digestif (amary or port) to facilitate digestion, then you may be able to tell liquors from liqueurs. The words ‘liqueur’ and ‘liquor’ sound so similar, phonetically speaking that anybody not familiar with the difference(s) between the spirits could end up mistaking one for the other. Though both liquor and liqueurs contain alcohol as an indispensable ingredient, there are some subtle differences between the two spirit categories. After a month, prepare a simple syrup by dissolving the sugar and water and allowing it to boil for 5 minutes.

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. Funnel (definitely a regular funnel, but if you have a wide-mouth funnel*, it’ll be handy in one step) Salerno is near where I live! And I really love licorice liqueur, but have never tried making it, so unfortunately I can’t really help you. But if you find a good recipe, make sure you share it with me! Reply Patxaran, ('patcharan' in Spanish), is created in Navarre where an anisette liqueur is flavored mainly with sloe berries as well as coffee beans and vanilla pods. 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.

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Fennel is highly regarded as a vegetable in Italy and pretty much the whole of the plant is used. It is good for the digestion and is loaded with an almost limitless list of health benefits. At the end of a large meal in Italy, you can be expected to be offered a glass of pale yellow liquore di finocchietto which is a liqueur made in much the same way as limoncello, using the seeds and leaves of wild fennel. It is also served as an aperitif. Finocchietto is really not that difficult to prepare yourself and just requires a little patience. Ingredients:So a classic in Italian homes is to take the bottle of finocchietto liqueur out after a big meal and have a little glass of it to help digestion. 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 Apertive