Wild Fenel Liqueur Russo Finocchietto, 50 cl

Product Information

I am not sure what the minimum percentage is, but I think if you are using 80 proof (40%) vodka or liquor and diluting by less than half, you should be fine for preservation purposes. 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).

Wild Fennel Liqueur| Typical Liqueurs from Amalfi Coast

From an ancient Arab custom came a way of living and sharing a moment, of enjoying more of the traditional dishes and of enhancing all the flavor and aroma of the Sicilian land.One of the culinary treats that is most famous from the area where we live is limoncello, a lemon liqueur, but what many people not from this area don’t realize is that there is a plethora of different types of liquers that you can find, and most families have their own traditional versions to make them at home. For those who love the flavors of Sicily and want to enjoy a full-bodied liqueur with a strong and intense taste, prickly pear liqueur is undoubtedly an excellent choice! We can say that it is more of a liqueur cream and that it is perfect for everyone, even those who do not like stronger liqueurs and bitters. By varying the amount of aniseed used, different flavors can be created, leading to heavy competition between brands.

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A pre-mixed cocktail, which became popular in Finland during the 1990s, consisting of vodka mixed with ground up, Turkish Pepper brand, salty liquorice. 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. The distillate is either colored with additional herbs--giving it its famous green color, artificially colored, or left clear. Alcohol for making liquers is apparently not available in the United States, as far as I know, so use vodka instead. A smooth base of Absolut Elyx vodka is married with fennel liqueur, Suze ( a gentian-based French bitter), bright lime juice, and spicy ginger syrup to ignite all your taste buds.

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. Normally you add bitters to straight spirits like whiskey, but this is a thin drink," explained Jana Ritter, marketing manager for Sazerac Company. It would be really hard to choose one favorite hand-me-down recipe, but the wild fennel liqueur recipe definitely ranks way up there! When absinthe was banned in France in 1915, the major absinthe producers (then Pernod and Ricard, who have since merged as Pernod Ricard) reformulated their drink without the banned wormwood component, a heavier focus on the aniseed flavor using more star anise, sugar and a lower alcohol content creating pastis, which remains popular in France today. Fennel Gin is a bit of a surprise – I wasn’t sure how it would turn out – it’s real good, it’s vegan and is a subtle version of Sambuca.

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This past year I somehow kept forgetting to take it out and the fennel stayed in infusion for almost a year! It’s origins aren’t exactly clear, but one story claims that it was invented by the nuns of the Convent of Pucara in Tramonti, a hilly town on the Amalfi coast. Verdello is used in Sicily for the preparation of slushies and ice creams, but also in confectionery as the main ingredient in cakes and pies. The sultriness of the ‘Viuex Carre’ regarded as the muggiest cocktail in the world won’t be complete without adding Benedictine. My preference for stirred cocktail garnish is almost invariably a twist of citrus, but here I wanted to reach for the maritime salinity of Kalamata olives to highlight the depths of the fennel flavors.New Orleans, a town with a fondness for licorice-flavored spirits, became its most enthusiastic importer. The national drink of Bulgaria and skopje, Mastika is created using a base similar to brandy that is flavored with anise. TMB Australian Herbal Liqueur closely follows classic German bitters and is infused with a concoction of native botanicals including anise, eucalyptus, lemon myrtle, and peppermint.