Monday, September 5, 2016

Liquore di Achillea erba-rotta

Left: Achillea erba-rotta near Rifugio Questa (Piedmont). Right: 42 days later, liquor of Achillea erba-rotta.
Achillea erba-rotta near Rifugio Questa42 days later, liquor of Achillea erba-rotta

Achillea erba-rotta (simple-leaved milfiol in English and erba rotta in Italiano) is a plant we were introduced to on our hike from Terme di Valdieri to Rifugio Questa. It is found at levels between 2000 – 2800 meters (6,600 – 9,200 ft) and is a endemic to the Alps. Some collecting of reasonable amounts was allowed where we were, and so the Travelmarx Achillea Liquor ™ was born. Very tasty and perfect for after dinner, over ice.

Recipe:
  1. 50 flower heads with stems* of Achillea erba-rotta
  2. Infuse in 500 ml alcohol for 40 days. (at least 95% alcohol)
  3. Filter (through coffee filter).
  4. Make a simple syrup by boiling together 500g filtered water and 500g organic cane sugar, cool.
  5. Combine filtered infusion with cooled simple syrup.
  6. Decant into bottles.
  7. Serve chilled.

* We made one batch with 45 plants and another with 60 plants. The 50 number in step 1 is our suggestion for about the right amount.

Left: Day 1, Achillea in alcohol. Right: Day 7, Achillea in alcohol - very green.
Day 1, Achillea in alcoholDay 7, Achillea in alcohol - very green

Left: Infused alcohol filtered and waiting for mixing with simple syrup. Right: Achillea erba-rotta near Rifugio Questa (Piedmont).
Infused alcohol filtered and waiting for mixing with simple syrupAchillea erba-rotta near Rifugio Questa (Piedmont)

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