Briottet Crème de Châtaigne (Chestnut) Liqueurs 70 cl

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Add the Briottet Crème de Chataigne, bourbon, fresh lemon juice, simple syrup, and egg white to the shaker. Veronica on Working hard on the cottage Oh ... only just found this! What a wrench to leave your beautiful cottage, I hope whoever moves in loves it as much as you do. Iy's such a special pl… Peeling chestnuts is one of those things that are good for your karma if you can get through the process without throwing things at the wall. The minimum requirement is a long radio play to keep you sane while you are doing it. This week’s recipe was actually several weeks in the works. Inspired by yet another wander through our grocery store, Chris happened upon a bag of Chestnuts and immediately knew he wanted to give Chestnut Orgeat a try – for a couple of reasons: THE RESULTS: SUCCESS! EVEN THE TINY BIT OF GELATIN ADDED TO THE MIXTURE DID SIGNIFICANTLY DELAY SEPARATION – BUT IT DID NOT PREVENT IT ALTOGETHER.

Steve Kendall on Working hard on the cottage My heart sank when I read the words "put the cottage on the market", felt very sad for you. Our cottage too will become my wife's pension after I've g… Fiona Nevile on Working hard on the cottage Dear Veronica, So good to hear from you. I'd love to hear all your news - I often think about you and wonder how it's going for you both... Yes, it's…We believe great bartending is about hospitality and caring about your craft. We’re here to help our industry learn and grow through sharing what we learn and creating great craft bar tools. Our story.

Mine has been left for two weeks now and the flavour of the chestnuts is coming through nicely. The liqueur itself is a bit on the murky side but I can live with this, especially as it is used mostly in mixes. The chestnuts themselves taste rather splendid and you can take them out and eat them after a few weeks.Besides being onerous, the shelling can be bloody. You must be careful not to let the knife slip. Eventually I put a plaster on my right forefinger and this helped enormously. If you find any joy, use or help in it, please consider a modest donation - however much you can afford when it comes from the heart, it's the kind of gesture that makes me warm with appreciation.

Fiona Nevile on Perennial vegetables: Tree cabbage Hi Lila, Thanks for your comment. You need to look for seeds on your side of the water, unfortunately :0( Import rewsrictions are tough. Something sim… Chestnut liqueur is the perfect way to finish off an autumnal Italian dinner: one because it’s also a digestivo, and two because it’s not fall if there are no chestnuts on the table, right? With Thanksgiving upon us and then Christmas around the corner, this is the right time to make this liqueur as a gift for friends! In this recipe, brandy is used as the base alcohol. If using high proof rectified spirit, the maceration time will be reduced.

We make a wide range of fruit liqueurs every year but have never made a nut one. I was delighted to find this recipe for Italian sweet chestnut liqueur when I was nosing about on the Internet last week. The first step involves roasting the chestnuts, preferably on a bed of coal or over a fire to give the chestnut a slightly smoky flavour. The second step begins with making demerara syrup and leaving it to cool before everything comes together. It is then left to macerate for a minimum period of time. Once the desired flavour is reached, the chestnuts are removed and the liquid is fine strained to remove any solids. The liqueur will most likely have a cloudy appearance. Running it through a coffee filter will remove some of the opacity but will also strip some of the flavour. How to Make Chestnut Liqueur While roasting chestnuts in a hot oven or griller works well, cooking them over fire or charcoal yields a more pronounced smoky note which adds flavour to the liqueur.