Beverages – Jim Drohman https://www.jimdrohman.com Thu, 20 Jun 2024 10:05:48 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 Vin de Noix https://www.jimdrohman.com/blog/2016/08/13/vin-de-noix/ https://www.jimdrohman.com/blog/2016/08/13/vin-de-noix/#respond Sat, 13 Aug 2016 18:26:44 +0000 https://www.jimdrohman.com/?p=5616 Vin de noix is an aperitif made from  red wine macerated with green walnuts and walnut leaves, then fortified with alcohol and sugar.  It is traditionally enjoyed at the holidays, as the green walnuts are ready to pick on St.-Jean’s day (June 24) and it needs about 6 months of aging before drinking.

]]> https://www.jimdrohman.com/blog/2016/08/13/vin-de-noix/feed/ 0 Linden Flower Liqueur https://www.jimdrohman.com/blog/2011/08/06/linden-flower-liqueur/ https://www.jimdrohman.com/blog/2011/08/06/linden-flower-liqueur/#comments Sat, 06 Aug 2011 23:06:52 +0000 https://www.jimdrohman.com/?p=725 This macerated liqueur is made using the flowers of Linden trees, which bloom in Seattle in mid to late June.  In Provence, where lindens are thought to have soporific qualities, the collecting and drying of linden flowers for teas,  alcohols and tinctures is a cottage industry.  Because the fragrance of the flowers is subtle, I don’t use any other spices or flavorings for this liqueur.

 

]]> https://www.jimdrohman.com/blog/2011/08/06/linden-flower-liqueur/feed/ 2 Liqueur aux fleurs de cerisier https://www.jimdrohman.com/blog/2011/03/20/liqueur-aux-fleurs-de-cerisier/ https://www.jimdrohman.com/blog/2011/03/20/liqueur-aux-fleurs-de-cerisier/#comments Sun, 20 Mar 2011 20:31:29 +0000 http://www.cafepresseseattle.com/jimdrohman/?p=85

Making cherry blossom liqueur is the perfect project for spring, when the cherry trees burst into bloom and blossoms are abundant.  This liqueur has a very delicate floral aroma that is best when sipped cold without ice.  It also works well as a flavoring for fritters or crepes.

 

 

]]> https://www.jimdrohman.com/blog/2011/03/20/liqueur-aux-fleurs-de-cerisier/feed/ 8 Liqueur de Farigoule https://www.jimdrohman.com/blog/2011/03/15/liqueur-de-farigoule-recipe/ https://www.jimdrohman.com/blog/2011/03/15/liqueur-de-farigoule-recipe/#comments Tue, 15 Mar 2011 20:04:30 +0000 http://www.cafepresseseattle.com/jimdrohman/?p=83 T

Farigoule is the provençal word for thyme and this traditional liqueur is full of the sunny flavors of that region.   It  is great as an aperitif over ice or as an after dinner digestif.

 

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