Ratafias
Ingredients
Directions
Infuse 1.5 grams of black tea in 3 liters of good quality alcohol.
Let the mixture steep for the desired flavor.
Strain the infusion to remove the tea leaves.
Bottle the ratafia and store it in a cool, dark place.
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 draws flavor and aroma out of the tea.
- Black tea
- Supplies the aroma, flavor and tannin-driven astringency of the ratafia.
The step that matters
Letting the mixture steep. Tea tannins and bitter compounds keep extracting over time, so steeping too long can make the ratafia harsh and bitter. Tasting during steeping and straining at the right point keeps the flavor balanced.
“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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