Ratafias Et Liqueurs
Ingredients
Directions
Infuse 1.5 grams of black tea in 3 liters of good quality alcohol.
Adjust the mixture with water to achieve the desired alcohol content.
For clarity and brilliance, add 1 gram of alum for every 5 liters.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Alcohol
- Acts as the solvent that extracts flavour and aroma compounds from the tea.
- Black tea
- Supplies the main flavour, aroma and colour of the liqueur.
- Alum (in the method)
- Helps fine particles clump and settle, so the liqueur becomes clear.
The step that matters
Adding the alum. Alum clears the liqueur by making suspended particles clump and settle. It is used in small amounts relative to the volume, so measuring it by the stated ratio matters to get clarity without affecting the result.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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