Norwegian Herbal Liqueurs (and Danish apparently)
Leandro trains his palate on Norwegian Herbal Liqueurs... How is that going to go?
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How to Make an Herbal Flavour Extract for Bitters and Soda
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Equipment List:
Making an extract from herbs and spices is a great way to create unique flavours for bitters and soda. Though essences capture the aroma compounds, extracts capture the flavour compounds that provide bitterness, astringency and spiciness which helps to rounds out drinks.
Using a percolator is the faster way to make an extract, taking 24 to 48 hours and creates a concentrate that can be diluted to make tinctures, elixirs, tonics and syrups.
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CHARTREUSE SWIZZLE - Tangy citrus & green herbal liqueur!
The Chartreuse Swizzle is a simple variation on a Rum Swizzle yet it has a vastly different flavour profile due to the herbaceous Chartreuse. The recipe was created back in 2002 by Marco Dionysos at Tres Agaves, San Francisco. The Green Chartreuse's strong herbal flavours work remarkably well with the sweet pineapple juice, tangy citrus and spices in the falernum.
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INGREDIENTS
- 37.5mL Green Chartreuse (1¼ oz)
- 30mL Pineapple Juice (1 oz)
- 22.5mL Fresh Lime Juice (¾ oz)
- 15mL Falernum (½ oz)
METHOD
1. Combine all ingredients into your high ball glass
2. Swizzle (or stir) until your glass frosts up on the outside
3. Garnish with a pineapple wedge and slice of lime
Music by Jeff Kaale - Juice Box:
ORANGE LIQUEUR with cinnamon / Vodka tincture that you won't buy in the store
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Ingredients:
Orange - 1 pc.
Vodka 40 ° - 500 ml.
Cinnamon stick - 1 pc.
Sugar - to taste (I add 1 tablespoon, but if you want a taste close to liquor, then add 3 tablespoons).
Shelf life of the tincture - 1 year.
Orange tincture with cinnamon has a unique flavor that is difficult to compare with anything else. It is very easy to make, smells great and is very tasty.
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DOM Benedictine (Herbal) Liqueur
The Whiskey Crusaders review DOM Benedictine (Herbal) Liqueur which comes in at 80 proof. It is from France made up of 27 flowers, berries, herbs, roots, and spices from 5 continents which include Angelica root, saffron, honey which is aged in barrels for 8 months before being mixed with honey and saffron. Then 4 more months in oak tanks before being filtered and bottled. It was created in 1863 by Alexandre Le Grand but the recipe dates back to 1510 in France from Benedictine Monks who created it at the Abbey of Fecamp in Normandy but burned to ashes in the French Revolution. Deo Optimo Maximo means God infinitely good, infinitely great, which is used by the Benedictine order when they create documents.
A liqueur is an alcoholic drink made up of a distilled spirit and adding sugar, fruits, herbs or spices. They are often served neat, over, ice, in coffee, for dessert, but were originally medicines made by monks starting in the 13th century.
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Making Wild Allspice Liqueur
Recipe:
For the Extraction:
1 1/2 cups fresh wild allspice berries
1 1/2 cups moonshine or vodka
Blend and store for 2-6 weeks to make the extraction.
For the Liqueur:
2 cups wild allspice extraction liquid
2 cups vodka
1 1/2 cups maple syrup
Mix or shake well, bottle and label. This is a good replacement for Kahlua in drink recipes.
Medicinal use of Spice Bush: Spice bush has a wide range of uses as a household remedy, especially in the treatment of colds, dysentery and intestinal parasites. It warrants scientific investigation. The bark is aromatic, astringent, diaphoretic, febrifuge, stimulant and tonic. It is pleasant to chew. It is used in the treatment of coughs and colds. The bark can be harvested at any time of the year and is used fresh or dried. The fruits are carminative. The oil from the fruits has been used in the treatment of bruises and rheumatism. A tea made from the twigs was a household remedy for colds, fevers, worms and colic. A steam bath of the twigs is used to cause perspiration in order to ease aches and pains in the body. The young shoots are harvested during the spring and can be used fresh or dried. The bark is diaphoretic and vermifuge. It was once widely used as a treatment for typhoid fevers and other forms of fevers.
How to Use Spicebush
Spicebush tea can be made from fresh or dried leaves and twigs. It has a mild, chai flavor that is pleasant hot or iced. Notice I said pleasant. That’s my polite way of saying meh. It’s perfectly nice, but nothing to write home about.
Spicebush berries, on the other hand, will knock your frickin’ socks off. I cannot praise the flavor highly enough. I’ve heard people describe it as tasting like a mix of allspice and pepper, but to me, the flavor defies description. It’s spicy, complex, dark, has a little heat, and there’s something floral in there, too. Try it for yourself and see.
Pick the berries as soon as they turn red. The exact dates will vary with your location, but they generally ripen in early fall, and stay on the plant for several months. As long as the fruit is red, it’s good to harvest.
Fresh berries can be stored in the refrigerator for up to a week but I prefer to use mine dried. This does two things: concentrates the flavor and prolongs their shelf life. I dehydrate the fruit, then keep it in the freezer. I store the berries whole until I’m ready to use them.
Spicebush berries are wonderful with apples and pears in cobblers and pies; I rarely use cinnamon and nutmeg any more. A spicebush dry rub is great with chicken or pork. Spicebush dram is a superior liqueur. Spicebush ice cream is superb on its own and even better with pumpkin pie. Ground spicebush berries and sugar make the perfect rim for a frozen persimmon margarita. And spicebush snickerdoodle cookies are deliciously hard to describe.
Foraging for Spicebush