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Learn about traditional herbal liqueurs
Miniature encyclopedia of herbal liqueurs: Where they come from and how to use them
The origins of herbal liqueurs date back to the 13th century, when they first appeared in Italian monasteries. Since then, they’ve spread around the world and become quite popular. Herbal liqueurs are most often produced from various herbs, spices or fruits alcoholically macerated. During the production, the strong flavor and aroma of all the ingredients are released into the alcohol. They usually contain 20-40% alcohol by volume.
Herbal liqueurs used to be sold in pharmacies because of the high medicinal herb and spice content and they were often drunk and enjoyed mainly as digestive aids. The combination of some herbs can calm the stomach. Today, herbal liqueurs are most frequently consumed as an aperitif, digestif or a key ingredient in cocktails.
Did you know that…
How do you serve herbal liqueurs? Either alone or in a cocktail
Herbal liqueurs are served as an aperitif before a meal to tune the taste buds for it. They are also popular as an effective digestive aid to calm an upset stomach after a big Sunday lunch. However, then only a small amount should be drunk. That’s why so-called "liqueur glasses” are characterized by a small volume cup and a long stem for easier gripping.
Herbal liqueur cocktails: Try these three tips for guaranteeing good mixed drinks
Something interesting to entertain friends and family
Did you know that the oldest preserved herbal liqueurs include Benedictine from France, which was created in 1510 by a Benedictine monk in Normandy? Take a look at some other liqueur pearls.