Wild Fenel Liqueur Russo Finocchietto, 50 cl

Product Information

ABV (50º proof) Origin: Italy and France Flavor: Aniseed and other aromatics. Appearance: Clear and colorless. A sweet aniseed-flavored liqueur that is typically 25% ABV. It is often used to flavor a shot of espresso, along with a lemon peel twist. Arak [ edit | edit source ] Pop a few ice cubes into a glass and add one part of the liqueur. Pour in water to taste, but at least four parts. As you pour, watch the liqueur turn from transparent to its characteristic cloudiness. Anise-based French liqueurs in cooking In the wide range of typical products and food and wine traditions of Sicily, how can we not mention liqueur and amaro of Sicily? The distillation and fermentation processes used for preparing liquors are fine-tuned to keep the ABV (alcohol by volume) at least 20%. In some varieties of liquors like vodka, the alcoholic content is 40% ABV. Liqueurs, on the other hand tend to be sweeter with a lower alcohol content (varies between 15-30%) and are usually flavored with nuts, flowers, fruits, spices or herbs. Herbal liqueurs, as the expression clearly signifies are sweetened spirits that are spiced with herbs including anise, fennel, licorice, and ginger. Interesting Facts about Herbal Liqueurs Like all alcoholic preparations, fennel liqueur requires a time to rest. Once ready and bottled store in a cool, dry place, not necessarily in the fridge, and consume it after about two months so that all the aromas and flavors have properly settled.

Make It: Fennel Liqueur - Stir and Strain

Artichoke liqueur is a fragrant and herbaceous-tasting liqueur, ideal as a digestive drink to be enjoyed immediately after dinner. The artichokes, once cleaned, should be steeped in alcohol, and after a couple of weeks, when the artichokes have yielded all their scents, the syrup of sugar and water is added to the alcohol. Et voila! In Colombia it is a 29% ABV anise-flavored liqueur made from sugarcane and aniseed. By varying the amount of aniseed used, different flavors can be created, leading to heavy competition between brands. In Mexico it is a mixed drink, containing rum and mezcal. Scherb, M. (2009). A Taste of Heaven: A Guide to Food and Drink Made by Monks and Nuns. Penguin Publishing Group. p.pt20. ISBN 978-1-101-13339-2 . Retrieved 17 March 2020. Start by adding sliced plums to a clean glass jar with a tight lid. Cover the plums with sugar, then pour vodka over until it covers all the plums. Do this in two turns, so that it will be two layers of plums, two of sugar, and two of vodka.

Is Cogas Duo

Absinthe is a high-proof, anise-flavored liquor made by distilling herbs, including anise, fennel and grand wormwood ( Artemisia absinthium). It should be noted that absinthe is not a liqueur but a spirit, as it does not contain sugar. It is included here as it is relates to several anise-flavored liqueurs such as Herbsaint and pastis. The distillate is either colored with additional herbs--giving it its famous green color, artificially colored, or left clear. Originally created in Switzerland, it's most known as a popular drink in France. Wild fennel liqueur is one of those liqueurs that are surprising even from the name, but once tasted give a unique experience and leave an indelible memory.

Wild Fennel Liqueur| Typical Liqueurs from Amalfi Coast

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. The color is pale-green with a mild bittersweet aftertaste. Alcohol content is 35% ABV. Anise-flavored liqueurs [ edit ] A bottle of Licor Aniz Escarchado A bottle of ouzo Bottles of Sombai Anise & Coffee rice liqueur Note: Absinthe, Arak, Rakı, Ouzo and similar anise-flavored beverages contain no sugar and thus are flavored liquors rather than liqueurs. 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. Pastis has changed considerably since its first creation based on market preference.Mirto (Sardinian traditional bitterish liqueur made with myrtle, used as digestive drink at the end of meals) Dopson, L.R.; Hayes, D.K. (2015). Food and Beverage Cost Control. Wiley. p.56. ISBN 978-1-118-98849-7 . Retrieved 18 March 2020.