Tag: Liqueur

Genepì: the natural mugwort liqueur without preservatives – Italian Cuisine

Genepì: the natural mugwort liqueur without preservatives


At one time, in the mountains of the Aosta Valley, they called it aspirin des montagnards: genepì flowers (common name of Artemisia glacialis and some similar varieties), infused in hot milk with honey and other herbs, were a remedy for colds and flu, and even for altitude sickness. Today genepì (or genepy) has become synonymous with liqueur, but the base is the same plant, which clings to cliffs and moraines, up to over 3000 meters.

Do you know mugwort?
Mugwort is very aromatic, with balsamic, antiseptic, digestive and tonic properties. Rare and precious, it is protected and can be harvested in small quantities, without removing the roots: for the liqueur today local companies use seedlings grown at about 1400 meters. Production takes place for maceration of plants, dried or fresh, in a hydroalcoholic solution. Or for Suspension, placing the herbs on raised grills. At the end, a solution of water and sugar is added. The liqueur, which obtained the Igp as Genepì della Valle d'Aosta or Genepi de la Vallée d'Aoste, it is free from unnatural dyes and flavors; and must be carried out within the regional territory.

Genepì in cocktails
From cocktails to risotto and desserts Genepì is clear, straw yellow, sometimes light green; the perfume is intense, with floral scents and herbaceous and hay notes. To the taste it is soft, with the typical bitter taste of artemisia. It is served neat at the end of a meal digestive or how aperitif, with ice or seltzer; but it is also establishing itself in the cocktail. For example, a drink based on Cortese's Génépy, mixed with Gray Goose Citron, lime juice, ginger beer, St-Germain, lime honey, mint, blackberries and fresh raspberries, won the last edition (2017) of the Skyway Cocktail Competition, the contest held on the Aosta Valley peaks. Finally, the liqueur is also worth trying in kitchen: in sorbets, jellies, creams (zabaglione), puddings. But also to give a touch bitter savory recipes, to be blended with genepì instead of white wine: risotto, which can be flavored with cream cheese; white meats, such as Valdostana-style escalopes with fontina cheese; stew, which can be prepared with red wine and genepì.

January 2022
Marina Cella

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Blackberry liqueur – 's blackberry liqueur recipe – Italian Cuisine

»Blackberry liqueur - Misya's blackberry liqueur recipe


Wash the blackberries well, dry them very gently and pour them into a bowl alternating them with the sugar.

Also add the alcohol inside the container, close the lid tightly (better if hermetically sealed) and let it macerate for at least 10-15 days, trying to remember to shake the jar at least once a day.

After the infusion time, filter and dilute with water. Then pour into the bottles and let it rest for at least 15 days.


That's all: the blackberry liqueur is ready, serve it very cold.

Coffee liqueur, always good! – Italian Cuisine


Prepare a lot of it because you can no longer do without it, at the end of the meal but not even in tiramisu!

Between homemade liqueurs the one at coffee it is the fastest to prepare because it does not have long waiting times.
No ingredient should macerate in alcohol and it is not necessary to prepare a sugar syrup, but simply a very sugary coffee.
The Coffee Liquor it is extraordinary in the cold summer after a meal, added in hot coffee or on ice cream or, again, shaken with ice and whiskey cream. Here's how to prepare it.

How to make coffee liqueur

Prepare 450 g of coffee with mocha or even espresso.
Pour it into a saucepan with the same weight of sugar and cook over low heat until the sugar is completely dissolved.
Once cool, mix the mixture with 250 g of pure alcohol and distribute the liqueur in glass bottles or in a single large bottle. The bottles must be sterilized and dry.

Duration and conservation

Liquor can be consumed two months after preparation because he needs to rest, but even a month later he is very good.
Could be kept for three months in a cool, dry place or in the refrigerator.
We in summer we recommend the freezer storage because it is very pleasant frozen in hot weather.

Flavored variants

If you want a coffee liqueur with a certain personality, enrich it with perfume spices.
There vanilla bean or star anise, individually or together, they are perfect and just leave them to infuse in hot coffee until it cools.

The sailor's coffee

This is one Marche recipe of a special coffee based on coffee liqueur, generally served at the end of a meal such as digestive.
It is drunk hot, but we assure you that it is delicious both in winter and in summer.
It is prepared by adding directly to the freshly brewed coffee with the moka a teaspoon of coffee liqueur, one of rum and one of sambuca a cup, in addition to some sugar to sweeten.
It is brought to the table directly in the moka pot and served in this way. It's really good!

Browse the tutorial to find out more tips on how to enjoy coffee liqueur

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