Wild Fenel Liqueur Russo Finocchietto, 50 cl

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Finocchietto liqueur is made from the wild fennel flowers found growing around the coastline.Agerola is a town that sits, mostly unnotitced, above the towns of Positano and Amalfi. The next time you are travelling the Amalfi coast, please go and spend some time there. ABV (58-90º proof) Origin: Latin America Flavors: Various - myrtle, morello cherry, mint, anise among others Appearance: Varies depending on content So how can you create these incredibly juicy, fatty, and flavorful little meat candies at home? All you need are a few ingredients and a smoker.

Braised Fennel Recipe - Simply Recipes Braised Fennel Recipe - Simply Recipes

Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40–45% alcohol by volume, although there exist Ethanol|alcohol-free varieties. 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. It 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. liter of food-grade alcohol (Please, for the love of God, don’t use rubbing alcohol! Alcohol for making liquers is apparently not available in the United States, as far as I know, so use vodka instead.) 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.Absinthe is typically served by slowly adding three to five parts ice-cold water to one part absinthe. This causes the drink to "louche" and turn a cloudy white. Often a specially designed slotted spoon is placed over the glass and a sugar cube set on top. The water is poured over the cube, dissolving it and sweetening the drink. Curious about what to do with all the plums on your plum tree, or are all the plump, purple, and yellow plums at the store inviting you into the unknown? Well, there's a very easy fix to that - homemade plum liqueur! This plum liqueur recipe is so easy, and so delicious you'd wish you had more plums. After 2 weeks, taste and if the fennel flavor is strong enough for your taste, strain the seeds out through a fine mesh strainer, reserving fennel infused Everclear. Discard seeds. Set liquid aside. Hi Liquorella, I have had to figure out how to make palatable herbal liqueurs, and for me the key is to not use too high a proof of alcohol. I have tried using 100-proof alcohol, which I use for my tinctures, but for a sipping liqueur–ugh! So I use 80-proof and get much pleasanter results. And leaving the plants in the liquor for more than 30 days is not the problem, they can stay indefinitely, and with me they sometimes do! I hope this helps. I love that you are using all those wonderful plants for your liqueurs! Reply The most common and most versatile base alcohol is vodka. This is because it is flavorless - or rather neutral in taste - and other ingredients can shine instead.

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

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. I can tell you it is an ugly plant! Doesnt really flower. Very little info on when and how to harvest and use so i am cutting it down and hanging it to dry and adding perhaps about 25% to these batches as it is supposed to be the most bitter of all herbs which i am hoping tames the sweetness of the simple syrup some. It also is renowned for its digestif properties so… Yea! Reply The ‘demon drink’ appears in works by French poets Baudelaire and Verlaine. And Oscar Wilde’s quote about absinthe is infamous: “After the first glass you see things as you wish they were. After the second, you see things as they aren’t. Finally you see things as they really are and that is the most horrible thing in the world.” 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.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 is quite different from this homemade plum liqueur. It is a brandy and not a sweet liqueur as we are making here. Which also explains the different levels of alcohol in the two. 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.

liqueur - Wikibooks, open books for Bartending/Alcohol/Anise liqueur - Wikibooks, open books for

large handfuls of wild fennel flower umbrellas (I’m not sure exactly how many dried fennel seeds you would need, but I’d try with maybe a big handful of them. If you try it that way, let me know!) Homemade sweet liqueurs like this plum liqueur, are more roughly around 25% ABV or 50 proof. The calculation will depend on how much juice is extracted from the plums and how much sugar you end up using. Hi Lisa, I’ve tried this 3x so far, once with store-bought fennel (used the bulb too, won’t do that again!), once with flowers and once with seeds, and finding the flowers (and their nearby stalks) leave an odd vegetal flavor, but the seeds version is more interesting adding more anise like flavors, and more complex as it ages with a more autumn leaf brown/amber color (not green!) . The sugar seems like quite a lot – is that an absolute requirement for truly homemade-as-in-Italy? In any case it’s a tasty set of experiments! Reply For this particular plum liqueur, I'm keeping the plums the star of the show but I'm providing some ideas for you under the section Expert tips. Burnt ends are all the rage right now, and honestly, we can't believe this hasn't always been the case. What started out as a "family meal" (the meal served to the restaurant staff, typically made up of leftovers and scraps) has become one of the most coveted menu items at any barbecue joint worth its salt.Hi, I have about 2 cups of the actual fennel seeds that come after the flowers. Trying to figure out what to do with them, yours was the first recipe that I found when googling. It looks simple and easy and I am eager to get to it, even though I have a different stage of the fennel. I am sure it will be fine, or at the very least, interesting.