The fruits of the ‘eaux-de-vie’ are fresh and ripe, and are hand-picked on arrival at the distillery. Filtrez-la, ajoutez le cognac puis transvasez dans une bouteille. Laissez macérer la préparation de 1 à 3 mois en la secouant de temps en temps. The production of this clear and colorless spirit is mostly associated with France, Switzerland, and Germany. Versez le mélange sur les noyaux, fermez le bocal hermétiquement. Poire Williams is a type of eau-de-vie (fruit brandy) that is distilled from fermented Williams pears. Fouettez doucement jusqu’à ce que le sucre soit dissout. The fruits cellared at the distillery are those offered on the markets. Faites chauffer à feu doux l’eau-de-vie et le sucre dans une casserole. From the beginnings there has always been a focus on regionally produced fruits to be used to make the liqueurs. Excellent also as an ingredient for various cocktails.ĭistillerie Morand was established in 1889 in Martigny in the Canton of Valais and produces liquors of the highest quality. Also ideal for desserts on a pear sorbet, on a scoop of vanilla ice cream or to highlight a chocolate topping. Quant au cointreau, une liqueur à base d’écorce d’orange d’origine angevine, il est recommandé pour le flambage des pêches et d’autres fruits. Elle est recommandée pour flamber la fameuse bombe Alaska. Together with tonic or grapefruit juice it makes a perfect long-drink. L’abricotine est une eau-de-vie d’abricot du Valais (en Suisse). Thanks to its intense and fruity flavor, the Williamine is ideally enjoyed as a digestif, at room temperature or chilled. When ripe, the pears are sorted by hand, crushed and then fermented before being distilled. Williams pears come exclusively from the Canton of Valais, the fruit's favorite land. The fine flesh of the Williams pear from the Valais conceals unique aromas that are fully enhanced in the Williamine. 12 kg of the best regional Williams pears are used for producing 1 liter of Williamine. This high quality ‘Eau-de-Vie’ with pears from the Canton of Valais, has a typical fruity note in the nose a rich, complex taste, and is well balanced. Rösti, Pasta, Risotto & Dried Specialtiesĭistillerie Morand – “Williamine” Pear Liqueur.In France there is no tradition for the type of elaborate recipe that follows. The name literally means "it pushes down the coffee" in French, where the term is also used to describe a digestif, an alcoholic cordial taken after a meal to aid digestion. Some bartender guides list a drink containing, from bottom to top, grenadine, yellow chartreuse, and green chartreuse as the original pousse-cafe. This term is used in Switzerland, by extension, to designate any type of alcohol apricot.Ī pousse-café is a term for a layered drink prepared by gently adding each ingredient from densest to least dense in order to create colored stripes when the drink is viewed from the side. Ce terme est utilisé en Suisse, par extension, pour désigner tout type d'alcool d'abricot. Wiki: THE abricotine is the generic term that refers to a brandy of apricots of Valais, a Swiss canton. It's evidently an Apricot Brandy actually spelled "Abricotine".
Ignite the Brandy on top (woo-hoo, fire!), and after it has blazed for a few seconds extinguishing it by placing a saucer or the bottom of another glass overthe blazing fluid.
The ingredients should be poured in one after the other from a small Wine glass, with great care, to prevent the colors from blending. I never heard of Abricotine, and what's a "Pousse Cafe glass"?Ībricotine is a proprietary brand of French apricot flavored brandy liqueur, produced by the House of Garnier considered, along with Marie Brizard's Apry, to be among the finest examples of liqueurs with this flavor.Ī Pousse Cafe Glass is a tall narrow glass with a stem ideally suited for making layered drinks
#ABRICOTINE ALCOOL FULL#
Fill Pousse Cafe glass one-third full of Abricotine and add Maraschino, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled.