Tiki Central / Tiki Drinks and Food
Know your Herb-Flavored Liqueurs
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RND
Rum Numb Davey
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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. 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. 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 ] |
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dangergirl299
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Sat, Aug 13, 2005 12:00 PM
Don't forget Pimms. I just read an article that Pimms is "coming back in style" whatever that means... I personally like a Pimms & Gin, but not a Pimms cup - any drink with a cucumber garnish seems wrong in my book for some reason. |
RND
Rum Numb Davey
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Sat, Aug 13, 2005 3:11 PM
No forgetting Pimm's, Dangergirl. The quintessential English drink. Pimms is not really classified as an herb based liqueur, nor an unsweetened fruit eau de vie. Pimm No. 1 Cup is a grain based gin spirit, although it has a mash of herbs and quinine in is distillation. The closest other spirit to Pimm would be Boord's London Old Tom Gin (pink gin). My favorite Pimm No. 1 Cup recipes are: Pimms and Ginger Pimms Original Pimms Royale Pimm Bacon and Tomato Sandwich Pim Pom 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 2005-08-14 03:46 ] |
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hiltiki
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Sun, Aug 14, 2005 2:55 AM
Wow I am speeechless. |
RND
Rum Numb Davey
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Sun, Aug 14, 2005 3:49 AM
Hope your not speechless by my very long winded diatribes, eh Hiltiki? 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 2005-08-15 15:28 ] |
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hiltiki
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Sun, Aug 14, 2005 12:22 PM
Rum Num, not long, just interesting. I am enjoying the thorough info. |
RND
Rum Numb Davey
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Mon, Aug 15, 2005 3:31 PM
Thanks, Hiltiki. Glad your enjoying the info. Now, can you help me lose some unwanted pounds. 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 2005-08-15 15:31 ] |
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hiltiki
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Tue, Aug 16, 2005 6:48 PM
Any time, just let me know what the problem is, and I will solve it right away! |
RND
Rum Numb Davey
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Tue, Aug 16, 2005 11:25 PM
The problem is that tire around my middle. Push ups and crunches Right? |
TW
Trader Woody
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Sun, Aug 28, 2005 1:42 AM
One of the great things about travelling around Europe is that you can step into a bar, look at the bottles behind the barman, spot something you've never seen before that's made locally, and give it a try. It can certainly be hit and miss, but you can discover some fantastic stuff. Tunel Hierbas was one we found on the island of Mallorca, and it springs to mind whenever I think of herb flavoured drinks, particularly as it has a whopping great piece of vegetation in every bottle! It comes in three styles: A sweet one, relatively low in alcohol, a dryer one that's quite strong, and one which combines the two. On the island there are a lot of 'imitators' (I'm not sure which brand came first) all which are worth a try. Many bars had this 'Hierbas' in huge 3 foot high ornate bottles with a little tap at the bottom. I'd guess it was originally something the locals would make themselves, then over the years distilleries grew up around what were cottage industries. Trader Woody |
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hiltiki
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Sun, Aug 28, 2005 10:31 AM
Rum Numb, you need to be on a 1200 calorie a day diet along with maybe an hour of cardio workout such as fast walking or jogging. Oh and lets not forget no alcoholic beverages .... :( I know sad but true, it is the only way... |
RND
Rum Numb Davey
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Sun, Aug 28, 2005 11:45 AM
Okay an hour of cardio..got it.. |
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cheekytiki
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Mon, Aug 29, 2005 2:39 AM
Averna from Sicily has to be my favourite |
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TorchGuy
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Mon, Apr 28, 2008 11:05 PM
A few not noted already: Becherovka - Dark brown, almost bitters, made in the Czech Republic. I don't know much about this, save that it's a Czech 'thing'. Liquore Strega - Italian herbal liqueur, fairly sweet, very complex flavor like Chartreuse or Benedictine. Bright yellow, colored with saffron. "Strega" means witch, and this liqueur had a legend (I have reason to believe this was written by the inventor as window dressing) that, being brewed first by a real Strega, it is bewitched: two lovers who partake of it together will fall madly in love forever. If nothing else, it's a pretty story and I tell it when serving this. And back to Germany for Danziger Goldwasser. Everyone knows Goldschlager, the German cinnamon schnapps containing tiny gold flakes. Goldwasser, produced by Der Lachs since 1598, contains more, larger flakes, and is the original gold liqueur, with a nice herbal kick rather than hot cinnamon. Liqueurs began as eau de viw (water of life) i.e. brandy, at distilleries started by monks. The "water of life" was intended to be a curative agent, and thus was infused with herbs and flowers having supposed curative properties. As for the gold? Gold, too, was believed to be an almost magical curative... so they put gold in it! |
Pages: 1 13 replies