Eau De Vie De LA/cande
Ingredients
Directions
Infuse
Combine the flowers and brandy in a closed vessel.
Infuse for six weeks, stirring occasionally.
Strain and bottle
After six weeks, strain the mixture.
Bottle the strained infusion for use or sale.
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
- Flowers
- Provide the aromatic and flavour compounds that the brandy draws out during infusion.
- Brandy
- Acts as a solvent that extracts flavour and aroma from the flowers, and preserves the liquid.
The step that matters
Infuse for the full six weeks. Flavour and aroma compounds move from the flowers into the alcohol gradually, so a shorter infusion gives a weaker, less developed liqueur. Stirring occasionally helps keep the flowers in contact with the brandy.
“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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