Liquiz Liquorice Liqueur from Russo, 50 cl

Product Information

Calabrian licorice powder is extracted from the plant Glycyrrhiza glabra and this is the licorice I am using. There are other types of licorice that have a lighter color, but I am not familiar with them. Unicum is deeply rooted in Hungarian culture and is a traditional digestif after meals. Its unique taste and long-standing legacy have made it a symbol of Hungarian heritage, cherished by locals and embraced by adventurous palates seeking an authentic and memorable drinking experience. Pastis (France) This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. ( December 2022) ( Learn how and when to remove this template message) The word Liquorice, or Licorice, is derived via the Anglo-French lycorys, from Late Latin liquiritia, [10] itself ultimately derived from Greek γλυκύρριζα, glykyrrhiza (the Modern Greek spelling of the genus is γλυκόριζα, glykoriza) [11] literally meaning 'sweet root' and referring to Glycyrrhiza glabra. [12]

Licorice is a popular and distinctive flavor often used in candies, beverages, and herbal remedies. It is made from the root of the licorice plant (Glycyrrhiza glabra), native to parts of Europe and Asia. And again, so you won't forget, the licorice should be produced in Calabria. Otherwise, the balance of ingredients is not perfect, and the resulting liqueur could be either too sweet or too bitter. Alcohol for making licorice liqueur In Finland, people of all ages eat salmiakki in the form of sweets, throat pastilles and desserts – and, of course, drinks. In fact, the Koskenkorva Salmiakki liqueur was so popular that the government’s retail monopoly decided to ban it from the shops, only shortly after it was introduced to the market.

Liquorice liqueur, ingredients

Glycyrrhiza pallida Boiss., Diagn. Pl. Orient. ser. 2, 2: 22 (1856)". The International Plant Names Index . Retrieved 2017-03-07. Sazerac: made with cognac or rye whiskey; pastis mentioned as a substitute for absinthe in some recipes

Since a reader asked, I would like to reassure everyone who has doubts, this liqueur is not at risk of botulism. This recipe uses Alcohol 95% or vodka 50% of ethanol. Pastis is normally diluted with water before drinking, generally five volumes of water for one volume of pastis, but often neat pastis is served together with a jug of water for the drinker to blend together according to preference. The resulting decrease in alcohol percentage causes some of the constituents to become insoluble, which changes the liqueur's appearance from dark transparent yellow to milky soft yellow, a phenomenon also present with absinthe and known as louche or the ouzo effect. The drink is consumed cold and considered a refreshment for hot days. Ice cubes can be added (after the water, to avoid crystallization of the anethole in the pastis). Many pastis drinkers decline to add ice, preferring to drink the beverage with cool spring water.But first: What is anise? Also called aniseed, it comes from the Pimpinella anisum plant, whose long, stalky stems produce white flowers where the seeds form. It’s one of the oldest known culinary herbs and, according to “The Oxford Companion to Food,” hails from the Levant (a historical term referring to what’s now Israel, Jordan, Lebanon, Palestine and Syria) and was a Roman-era darling in desserts and other dishes. Pliny the Elder was a fan of its digestive charms. Spring, M. (1987). Great Europ Itinerary. Doubleday. p.216. ISBN 978-0-385-23336-1 . Retrieved 2 February 2020. Turkey’s anise-flavored spirit, raki, is known as ‘lion’s milk’ because of its high ABV (about 45%) and its white, opaque look when cold water or ice is added. Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89. Official Journal L 039 , 13 February 2008 P. 0016 – 0054. Accessed 8 December 2011.

The liquorice plant is an herbaceous perennial legume native to Western Asia, North Africa, and Southern Europe. [1] Liquorice is used as a flavouring in confectionery, tobacco, beverages, and pharmaceuticals, and is marketed as a dietary supplement. [7] [8] Begin by adding licorice powder, sugar, and a bit of water to a saucepan on low heat. Start stirring the mixture and gradually add more water to incorporate the elements to get a licorice-flavored sugar syrup. Once all the water is in, turn the heat to medium while stirring the licorice, sugar, and water mix.

Choosing the right licorice

Pastis: The Star of Provence Aperos". Provence - Enjoy the Unexpected. Provence-Alpes-Côte d’Azur Tourism Board . Retrieved 28 February 2021. Liqueurs are alcoholic beverages that are bottled with added sugar and have added flavours that are usually derived from fruits, herbs, or nuts. Liqueurs are distinct from eaux-de-vie, fruit brandy, and flavored liquors, which contain no added sugar. Most liqueurs range between 15% and 55% alcohol by volume. Calabria is a big producer of licorice. It is extracted from the roots of a licorice bush called Glycyrrhiza glabra and sold to make candies or herbal remedies. Apart from drinking it as a shot, the licorice liqueur is beautifully suited for serving it with coke; -Reminding of a Latin American special, the Fernet and Coke, aka Fernandito. Licorice & Anise-flavored Liqueurs around the world Armanini, D; Fiore, C; Mattarello, MJ; Bielenberg, J; Palermo, M (September 2002). "History of the endocrine effects of licorice". Experimental and Clinical Endocrinology & Diabetes. 110 (6): 257–61. doi: 10.1055/s-2002-34587. PMID 12373628.

Halley, N. (2005). The Wordsworth Dictionary of Drink: An A-Z of Alcoholic Beverages. Wordsworth Collection. Wordsworth Editions, Limited. p.595. ISBN 978-1-84022-302-6 . Retrieved 18 March 2020. The interesting part is that no almonds or nuts are used in the production of this Italian drink. And why does it taste like that, we don’t know. The recipe is secret. Pontefract in Yorkshire, England, is where liquorice mixed with sugar began to be used as a sweet in the contemporary way. [23] Pontefract cakes were originally made there. [24] In Cumbria, County Durham, Yorkshire and Lancashire, it is colloquially known as 'Spanish', supposedly because Spanish monks grew liquorice root at Rievaulx Abbey near Thirsk. [25] In traditional Chinese medicine, a related species G. uralensis (often translated as "liquorice") is known as gancao ( Chinese: 甘草; lit.'sweet grass'), and is believed to "harmonize" the ingredients in a formula. [27] although there is no high-quality clinical research to indicate it is safe or effective for any medicinal purpose. The European Medical Agency added liquorice to their list of herbal medicine. [28] Fungicide [ edit ]This traditional spirit holds cultural significance in Greek traditions and is often enjoyed as an after-dinner digestif or used in culinary creations. Pernod (France) Ouzo is a grape-based distillate (but grain can also be used) that is redistilled with aniseed, giving it its unique fennel and licorice flavor. Look for high-quality bottles from names such as Verino. Xtabentún is a unique and flavorful liqueur hailing from the Yucatan Peninsula in Mexico. This traditional Mayan spirit is crafted from a blend of honey, anise, and the fermented nectar of the xtabentún flower, which is native to the region.