Chamomile liqueur
Instructions
Having crushed the spices in a mortar, ask inventory with alcohol and 100 g water.
Close mix and let sit for one week.
Heat flame low water sciogliendovi sugar and hot syrup flows on macerated.
Let cool and mix to blend perfectly, aromas and then filtered and get a clear liqueur with a delicate amber colour.
lmbottigliate and wait a couple of months before serving liquor.
Ingredients and dosing for 4 persons
- 300 g of alcohol at 95 degrees
- 30 g of roman chamomile
- 2 g of angelica
- 2 1/2 g of peppermint
- 1 g of mace
- 1 g of china
- 1 g of rhubarb
- 300 g of sugar
- 600 g of water