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Herbs for liqueurs
Lovers of tradition, but also of good drinking, bitters and liqueurs, here we offer you a series of herbs for liqueurs that are easy to find and that give the possibility of having a healthy liqueur and also with many benefits.
The liqueurs, even if they are often confused as simple spirits, in reality they are born as digestives and have also characterized different places, regions and even many legends that have then fed the Italian folklore culture.
Let's start by evaluating which are the best liquor herbs on the market. Specifically, we can say that liqueurs can be produced all year round, using every single herb that is born spontaneously or that we have grown on our own. Alternatively, herbs for liqueurs are available directly in herbal shops and also on herbal websites.
They allow you to have an excellent quality of these products. The herbs to "work" must however follow a specific recipe to obtain all the active ingredients and also the flavors that distinguish them.
Homemade herbal liqueur
Let's start with the "procedure" that distinguishes the homemade herbal liqueur. It is not enough to simply buy herbs and then maybe cook them or make the juice from them and then use it by mixing it with alcohol.
The best procedure is to leave the herbs to steep in alcohol for at least 3 days. They must be stored in a dry and dark place, so that there is no problem of excessive heat or sun which then damages and makes this composition bitter.
Homemade herbal liqueur can be especially good, but very strong rules must be followed. Later, when the alcohol has finally drawn the juice and all the elements
nourished, including the active ingredients, a sugar syrup must then be created, with 500 ml of water and 500 ml of sugar, which must be dissolved over low heat, for each liter of alcohol used.
Finally, for the homemade herbal liqueur, the two compounds must be combined and then left in the bottle for at least 60 days, in order to make them "mature".
An excellent herbal digestive is offered by fresh lemon leaves, mint leaves and dried chamomile flowers. The best thing is to use 300 grams of all three herbs listed above which are chopped and then left to soak in alcohol.
In this case it really tastes great which leads to an advantage for digestion because it helps to relax the stomach muscles.
A second herbal digestive is the one proposed by bay leaf, lemon balm and juniper berries. The quantity should always be 300g per herb per 1 liter of alcohol.
This second digestive with herbs leads to an aid for the production of gastric juices and a greater aid for digestion.
Not very well known, but absolutely traditional, are medicinal wines. It is a much more sober solution than the liqueur that allows it to be taken even by those who do not like the strong flavor of the liqueur itself.
It is simply prepared from the maceration of herbs which are then combined with a vinous fluid extract with a compound of enoliths. In this way we have a wine that must then be left to "mature" for 60 days.
Also in this case we respect a wonderful traditional recipe that offers the possibility of having a homeopathic medicine at hand and that we create ourselves.
These medicinal wines have always been part of the Italian culture and it is good to recover them because they offer a medicine that you like and that is really useful.