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The following 4 recipes are taken from a
promotional leaflet for various liqueurs which was printed in 1903. The
alcoholic portion of the liqueur is not derived from honey fermentation, but
through the addition of alcohol in its pure form or as a distilled beverage
such as aquavit, schnaps, gin, vodka, cachassa, rum or arrack.
1) Macerate 2 kg of aromatic, juicy, finely chopped fruits in 2 litres of
alcohol (70 to 96%). Keep in a well covered container or sealed bottle.
After one month filter and press out the fruit through a very fine cloth. To
this liquid add 2.25 kg of honey dissolved in 2 litres of boiled water.
2) In another method, practically the same as above, the alcohol is
substituted by aquavit (a distilled grain alcohol of 40 to 60% alcohol by
volume). After maceration and filtration, 375 g of honey are added directly
for every litre of alcohol/juice.
3) Similarly, one might use aromatic herbs, flowers or spices instead of,
or in addition to the fruits For example, 50 g of dry orange peel are
macerated in one litre of alcohol (70%). After 15 days the mix is filtered
and 600 g of honey, dissolved in 600 ml of water, is added.
4) The honey itseij may be the only aromatic substance added to the
alcoholic beverage like honey aquavit or honey whisAy. It is added to the
distilled beverage either directly or with a little water. The quantities
vary with the desired results, but the choice of honey is extremely
important to harmonize flavors.
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