» Mandarin Orange DigestifDeceptively orangelike in flavor, this is the most understated of the lot.
Alcohol is usually blamed for causing stomachaches, not relieving them. But the infused liquors known as digestifs are stomach-settling miracles after a heavy meal because of the soothing properties of their herbal mixtures. They are a touch sweet, intensely flavored, and often served chilled and sipped slowly.
The definition of a digestif is broad, and usually refers to a hard liquor that’s been steeped with various herbs and/or citrus. Limoncello is the best-known digestive liqueur out there, but you may only have had that cheap Lysol-flavored bunk served at many Italian trattorias. Make some yourself and see how good (and easy) it can be. The digestifs listed here are a handful of our favorites, though we encourage experimentation (say, with bay leaves, tangerines, or even pomelos). And then tie ribbons around the bottles and call them a gift. (They’re just one of our make-your-own, impress-your-friends gift ideas.)
» Lemon DigestifWarming with a slight astringency, this is what limoncello should taste like.
» Orange Digestif
» Basil DigestifWith notes of clove and anise, this floral infusion brings out basil’s lesser-known flavors.
» Fennel Digestif
» Meyer Lemon DigestifMore subtle than the lemon digestif, with a nice floral note, this could be mistaken as a lemon-orange mixture.
I loved the bitters I made as dinner party gifts from the article on bitters, and I can't wait to try making my own digestifs ...THANKS!
I gave away 8 oz bottles of limoncello as gifts last year, and they were well received! Very fun, and you can keep them in the freezer (the base is vodka), so they last forever.
A shot mixed with soda water over ice is perfect on a hot summer day!
I love the idea of making digestifs but my freezer is jam packed as it is. Must I freeze? Plus then I have to defrost before consuming and what are the chances of that? I'm hoping someone will tell me that the preservative qualities of the alcohol mean I don't have to freeze. Or at least freezing in ice cube form is okay.
I guess it wouldn't really freeze because of the alcohol. Refrig okay?
I recommend fltering the Everclear in a Brita filter pitcher before use. To increase the effectiveness of the filter first soak it in water over night, and then, keeping it submerged in water (use your sink), fit it into the pitcher. Let water drain through and dump it; just when the last 1/16 inch of water is at the top of the filter (it's easier if you have the pitcher with the spigot on the bottom) start pouring the Everclear through and begin collecting. The trick is to keep the voids in the activated charcoal staurated at all times.
Everclear 151 is not available in my area...grrrr...what would be a good alternative?
Pawsinhand--I would use the vodka with the highest alcohol content you can find. If you can find the 100-proof stuff, get that.
Thanks Atomica...I will look for that. Do you think that it would take longer to steep than the 6 days with Everclear?
The longer it steeps, the better. I was very inspired by these recipes and did some more digging on the internet and found great info at:
http://vinoevittles.blogspot.com/2006...
RE: the vodka, the lower alcohol, the longer you should steep. And the more flavor you want, the longer you should steep.
A good primer for making your own infused spirits is "Luscious Liqueurs", by AJ Rathbun. It's a small book, very accessible (thankfully, with lots of photos).