I honestly thought I was going to do this for about five minutes. I make sloe gin every year. But then I read the list of ingredients you came up with and sat back down again. I did pour myself a glass of a new Edinburgh amaro, I think it’s flavoured with clove and orange peel, bless their simple hearts.
Wow, I would love to hear how it came out. I used to have some of these herbs living in Santa Rosa, CA. Where I live now I manage with some wort, which survives the heat of the summer here, over 100 degrees Fahrenheit. I have basil year around, and got some kale and kohlrabi for winter. A lot of herbs were once preserved in spirits and used as medicine, or dried and stored, since a lot of them are not perennials. When I took an herb class in Forestville, we learned how to do tinctures, mostly with alcohol, to preserve the properties of the herbs. You can look it up what the herbs you put in your concoction are good for your health, besides the interesting taste they will give to it. Maybe you can make a new amaro for every season, what do you say?
This reminds me of a class I wanted to take that has since been discontinued due to the pandemic...it was a botanical cocktails class at Leach Botanical Garden. Now I want to take that class again! If it comes up, I will send it to you. C won't want to go so maybe I can persuade you to be my date. :)
Oh...I thought so. I loved and trusted your reviews during that time. Understandable now that I know we share a kinship in wild and scavenged foods. You and the Weekly are missed up here!
Stumbled across your blog looking for amaro making tips. The artist you are thinking of is Dario Robleto. A brilliant alchemist of art! http://www.dariorobleto.com/
I honestly thought I was going to do this for about five minutes. I make sloe gin every year. But then I read the list of ingredients you came up with and sat back down again. I did pour myself a glass of a new Edinburgh amaro, I think it’s flavoured with clove and orange peel, bless their simple hearts.
Wow, I would love to hear how it came out. I used to have some of these herbs living in Santa Rosa, CA. Where I live now I manage with some wort, which survives the heat of the summer here, over 100 degrees Fahrenheit. I have basil year around, and got some kale and kohlrabi for winter. A lot of herbs were once preserved in spirits and used as medicine, or dried and stored, since a lot of them are not perennials. When I took an herb class in Forestville, we learned how to do tinctures, mostly with alcohol, to preserve the properties of the herbs. You can look it up what the herbs you put in your concoction are good for your health, besides the interesting taste they will give to it. Maybe you can make a new amaro for every season, what do you say?
This reminds me of a class I wanted to take that has since been discontinued due to the pandemic...it was a botanical cocktails class at Leach Botanical Garden. Now I want to take that class again! If it comes up, I will send it to you. C won't want to go so maybe I can persuade you to be my date. :)
Oh...I thought so. I loved and trusted your reviews during that time. Understandable now that I know we share a kinship in wild and scavenged foods. You and the Weekly are missed up here!
Stumbled across your blog looking for amaro making tips. The artist you are thinking of is Dario Robleto. A brilliant alchemist of art! http://www.dariorobleto.com/
Did you used to write food reviews in Seattle?