Wild Fenel Liqueur Russo Finocchietto, 50 cl

Product Information

So what do you say? Do you want to know my beloved wild fennel liqueur recipe? Let’s get started! Ingredients Oghi [ edit | edit source ] 53% ABV (106º proof) Origin: Armenia Flavor: Anise, or mulberry (tutti oghi), or cherry (honi oghi). Appearance: Varies with flavoring Ouzo [ edit | edit source ] 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. 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.

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

Alcohol - any pure spirit is perfect for liqueurs. Here I like to use either rum or vodka. Vodka is neutral, so it's usually the first option to go for. But whiskey is a nice touch that also works well with plums! Put the fennel seeds in a screw-top jar and fill it half with water and half with double grain. Let stand for 1-2 days, filter off (coffee filter). Add the sugar solution to the fennel mixture, shake gently and try. If it`s too sweet, add double grain. 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. Make a syrup by boiling 1 liter of water with the 800 grams of sugar for 15 minutes. Then let it cool down. 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.It shouldn’t come as a surprise that, in Italy, spirits (or “liquori” as the locals call them), are essential on drink menus at trattorias, osterias, and bars. Some of the most notable among the various bitter amari are the many regional “cello” liqueurs. If you like sweet and fruity, i.e. the flavor of plums and sugar - I think you'll love this recipe. Finally, store in the freezer for another 30 days and serve into chilled glasses and only serve CHILLED. Yes, that part is extremely important. Most liqueurs are low proof varieties (15-30% ABV) while a few may contain alcohol to the extent of55% ABV

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

It's also a great way to preserve the best of what late summer has to offer. The color gets muted over time. But it basically lasts until the next time your plums are in season. The national drink of Bulgaria and skopje, Mastika is created using a base similar to brandy that is flavored with anise. It is bottled at 45% ABV and is prepared in a manner similar to Arak. Now pour yourself a little shot glass of your homemade finocchietto and marvel at how GOOD it tastes! And remember to drink some next time you have a tummy ache after eating just a bit too much! 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. I just bought some from my local Italian deli as a present for my other half. The lady in there was telling me to keep it in the fridge but now I've gotten home I'm not sure if she meant just for serving (i.e. chill before serving) or if it needs to be in the fridge to keep properly/safely?This is one liqueur that owes its origin to US, the Western US and California to be specific. The liqueur gets its name from the infamous ‘Californian poppy plant’ which imparts to its classic amaro bitterness. The spirit is also infused with a range of herbs including artichoke, gentian, dandelion, pink peppercorn, bay leaf and sweetened with cane sugar. Alcohol content is 20%.

10 Most Popular French Spirits and Liqueurs - TasteAtlas 10 Most Popular French Spirits and Liqueurs - TasteAtlas

The origin of the limoncello is muddled. The most common story, though, is that Maria Antonia Farace made the original limoncello using lemons and oranges from her garden and served it at a small Inn in Capri at the beginning of the 20th century. After World War II, her grandson opened a restaurant where the draw was his homemade limoncello using his nonna’s recipe. There are other origin legends, too, including one which claims monks were the first to drink limoncello as a simple pleasure between prayers. If you enjoyed this wild fennel liqueur recipe and want to make some other homemade liqueurs, make sure you try out my traditional Italian recipes for arancello (orange liqueur) and limoncello (lemon liqueur)!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. Green Chartreuse has an overly concentrated aftertaste as the liqueur is flavored with 130 distinct herbs. Immediately after downing an aperitif, you are hit with the essences of oregano, mint, basil, caraway, and Dill. At the end, you are left with an herby, dry mint-toothpaste sensation. Alcohol content is 54% ABV. The liqueur was first distilled by monks at Grande Chartreuse Monastery in Grenoble, France in 1737. 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.)