Regional liqueurs
Taneda, the musk yarrow liqueur: the Valtellina recipe and its real ABV
How do you make musk yarrow liqueur? Steep 30 grams of dried musk yarrow flowers in a liter of 95% […]
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Liqueurs that belong to a place: where they come from and how they are made there.
Regional liqueurs
Regional liqueurs
Traditional Sicilian liqueurs: from arancello to rosolio
What are the traditional liqueurs of Sicily? The main ones are rosolio (a sweet, colorful liqueur, often flavored with cinnamon, […]
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Regional liqueurs
Traditional Italian liqueurs: a journey region by region
What are the traditional Italian liqueurs? Every region has its own: limoncello in Campania, mirto in Sardinia, nocino in Emilia, […]
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Regional liqueurs
Lemon verbena liqueur: the recipe from Friuli and how strong it comes out
How do you make lemon verbena liqueur? About 125 fresh lemon verbena leaves steep for fifteen days in the dark […]
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Regional liqueurs
Aosta Valley ratafia: the sour cherry recipe and how strong it comes out
How do you make Aosta Valley ratafia? Steep a kilo (2.2 lb) of pitted sour cherries or wild black cherries […]
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Regional liqueurs
Licorice liqueur: recipe, amounts and how strong it really is
How do you make licorice liqueur? Dissolve pure licorice extract in hot water, add the sugar and let it all […]
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Regional liqueurs
Italian egg liqueur: the VOV recipe, its real ABV and how to pasteurize the yolks
How do you make Italian egg liqueur? Beat the yolks with sugar, add them to hot milk and bring the […]
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Regional liqueurs
Alchermes: the history and recipe of Florence’s red liqueur
What is alchermes? It is a sweet, spiced, bright red liqueur born in the apothecaries of Florence and tied to […]
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Regional liqueurs
Bombardino: the original recipe from Livigno and how strong it really is
How do you make a bombardino? Warm 90 ml (3 fl oz) of egg liqueur over very low heat, without […]
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