Post #179381 by Rum Numb Davey on Sat, Aug 13, 2005 4:37 AM

In Europe there are many amazing herbal liqueurs, as well. Of course, we mentioned the archetype herb liqueur, which is Chartruese. The Elixer vegetal, Chartreuse, is still made exactly the same mysterious way since 1605 by Carthusian Monks. Of course, the green was the strong original version, and now we have the weaker and sweeter yellow. I always mix my Chartreuse one-third green with two thirds yellow, and that make me happy. Nobody besides the monk distillers now what exactly is distilled in Chartreuse but it is supposedly comprised of 130 various herbs.

In Italy, you have Centerbe, also called Mentuccia. To me Mentuccia taste minty.
In Bordeaux, there is the fruit and herb brandy called Cordial-Medoc
In Spain, the Basque produce Izarra. Like Chartreuse, there is a green and yellow version.
Spain also has Licor 43
In Belguim, they have Elixer d”Anvers
France is also famous for producing Benedictine, an herb brandy liqueur, and the B & B variant.
Italy also produces Liquore Stregga and Amaro 72. One of my favorite Italian Liqueurs is Galliano.
Sambuca Romana is from Italy. Next time you order it at the bar call for “sambucca con mosche” which means with flies. The Flies are the three coffee beans afloat.
Italy is also famous for Get 27, which is a fantastic crème de menthe. Commonly, crème de menthe is drunk “frappe” (which means on crushed ice and through a straw.
Scotland gives us Drambuie, which takes its name from Scots Gaelic “an dram Buidheach” (translated thedrink that satifiies).
Ireland contends in the whiskey based herbal liqueur with Irish Mist.
England even has its own The King’s Ginger Liqueur.
Germany has Jagermesiter, which I hate!

Lastly, I am left with Bitters, which I love. I have about 40 bottles of various bitters on my bar. Nothing settles a stomach or cures a bad hangover better, Nothing balances out an overly sweet cocktail either.
Angostura, which we all are use.in Tikiland.
New Orleans and Sazerac produce Peychaud’s.
Italy has Campari , Cynar, and Fernet Branca
France has Amer Picon, and Germany the bold, Underberg.

Again, nowhere close to being an exhaustive list. Experiment around with new cocktails. After all, that is what Trader Vic and Don the Beachcomber did!

Before the Revolution, the per capita consumption of RUM in the Colonies was 3.7 gallons PER person. We have become a Neo-temperant nation of wimps and quitters! We must rise, Tiki Nation, and raise our ceramic mugs in resistance to teatotaling!

[ Edited by: Rum Numb Davey 2005-08-13 04:39 ]

[ Edited by: Rum Numb Davey 2005-08-13 04:49 ]