Achillea Clavennae Infused Grappa Recipe
Hey Guys and Gals!
Are you looking for an awesome Achillea Clavennae Infused Grappa Recipe? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Achillea ClavennaeInfused Grappa Recipe in the world.
- about 10 Achillea Clavennae fresh blooms
- 1 liter Grappa
- 3-4leaves of lemon verbena
- 1 vanilla bean
- 1 cinnamon stick
- 1 bitter orange peel
- 1 tablespoon of brown sugar
Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)
Combined Achillea Clavennae with the grappa in the container that you will be using to age in. Make sure that the nuts are totally submerged in the grappa. Cover and close the container.
Aging, Straining, and Drinking Your Achillea Clavennae Infused Grappa
Shake well and store away from sunlight in a cool and dry place for a minimum 1 month.
After the 1st month add the rest of the ingredients and let it age for another month.
After a combined 2 months of aging, strain your liqueur through several layers of cheesecloth.
It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.
If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.
You can add water for a lighter taste, though I suggest that you use clear mineral water. I have found that tap water can make your alcohol cloudy.
If you feel that your liqueur is to sharp you can add a little more sugar. To strong of a taste? add some more grappa or filtered water, though I do suggest go easy you have waited 2 months you don’t want to mess it up now!
Congratulations, You Have Completed Making this Awesome Achillea Clavennae Infused Grappa Recipe
You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!
Notes on Utensils and Ingredients
- Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
- Use organic ingredients to avoid pesticide residues.
Other Great Recipes for You to Check Out!
- Desert Lime Liqueur Recipe D.I.Y.
- Dill Bitters Liqueur Recipe D.I.Y.
- Finger Citron Liqueur Recipe D.I.Y.
- Cacao Liqueur Recipe D.I.Y.
- Kola Nut Grappa Liqueur Recipe D.I.Y.
- Strawberry and Elderberry Bitters Liqueur Recipe D.I.Y.
- Cacao Mezcal Liqueur Recipe D.I.Y.
- Cinnamon Infused Vermouth Liqueur Recipe D.I.Y.
- Blood Orange Liqueur Recipe D.I.Y.
- Ginger Liqueur recipe D.I.Y.
- Raisin Bitter Liqueur recipe D.I.Y.
- Sloe Gin Liqueur recipe D.I.Y.
To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.