Briottet Crème de Châtaigne (Chestnut) Liqueurs 70 cl

Product Information

Veronica on Working hard on the cottage Oh ... only just found this! What a wrench to leave your beautiful cottage, I hope whoever moves in loves it as much as you do. Iy's such a special pl… Chestnut liqueur is the perfect way to finish off an autumnal Italian dinner: one because it’s also a digestivo, and two because it’s not fall if there are no chestnuts on the table, right? With Thanksgiving upon us and then Christmas around the corner, this is the right time to make this liqueur as a gift for friends! Peeling chestnuts is one of those things that are good for your karma if you can get through the process without throwing things at the wall. The minimum requirement is a long radio play to keep you sane while you are doing it. Besides being onerous, the shelling can be bloody. You must be careful not to let the knife slip. Eventually I put a plaster on my right forefinger and this helped enormously.

Boil the chestnuts until they become soft, then let them cool and peel them. Immerse them in the liquor and let them macerate while covered tightly for about 20 days. After this period, prepare a syrup by dissolving the sugar in boiling water. Let it cool, then add it to the filtered liquor. Either all or part of the chestnuts can be pureed and added to the liqueur to make it very creamy. The classic, lightweight chestnut liqueurBoil the chestnuts in plenty of water in two equal batches for 20 minutes. Take the first batch off the heat and leave them in the water to keep them hot. Don a rubber glove and remove one chestnut. Make a cut two thirds of the way around the flat face of the skin and peel it away then ease the rest of the nut out of the skin. If the chestnuts are fresh both the outer and the more troublesome inner skin will come away at the same time. Boil and peel the second batch. Mine has been left for two weeks now and the flavour of the chestnuts is coming through nicely. The liqueur itself is a bit on the murky side but I can live with this, especially as it is used mostly in mixes. The chestnuts themselves taste rather splendid and you can take them out and eat them after a few weeks.

Maison Briottet maintains a very high level of quality. It is the selection of the ripest fruit, locally sourced where possible, from the most suitable cultivars that provides for the finest flavours. The first step on the ladder in the process is contracting the right growers to produce the finest, best quality, ripe fruit. Then, at the headquarters, the fruits undergo carefully observed maceration with very pure neutral alcohol and blending with the correct proportion of sugars to achieve the balance between fruit flavour, sweetness, acidity and alcohol to create top of the range crèmes and liqueurs. THE RESULTS: SUCCESS! EVEN THE TINY BIT OF GELATIN ADDED TO THE MIXTURE DID SIGNIFICANTLY DELAY SEPARATION – BUT IT DID NOT PREVENT IT ALTOGETHER.

How to Make Chestnut Liqueur

Don’t cut through the chestnut while making a slit, only the skin. You want the heat to penetrate and steam cook the nut. Fiona Nevile on Fiona’s traditional elderflower cordial recipe Hello Angela, The link is to Andy's elderflower chamapgne - https://www.theguardian.com/lifeandstyle/gardening-blog/2011/may/12/gardeningadvice-garden… We believe great bartending is about hospitality and caring about your craft. We’re here to help our industry learn and grow through sharing what we learn and creating great craft bar tools. Our story. Fiona Nevile on Fiona’s traditional elderflower cordial recipe Hi Peta, Yes it does ferment a little = that is what you want. Simmering would kill the brew. We make a wide range of fruit liqueurs every year but have never made a nut one. I was delighted to find this recipe for Italian sweet chestnut liqueur when I was nosing about on the Internet last week.

Fiona Nevile on Working hard on the cottage Dear Veronica, So good to hear from you. I'd love to hear all your news - I often think about you and wonder how it's going for you both... Yes, it's…Hi, I was given a huge bag of chestnuts in the autumn and froze them whole (following advice read here). Measure the liquid produced and add an equal amount of sugar. I got 6 oz of water, so I added ¾ cup of sugar. Sweet chestnuts, either native or imported, are scandalously under-appreciated by the British. As the 17th century writer and gardener Evelyn laments: "But we give that fruit to our swine in England, which is amongst the delicacies of princes in other countries". Take chestnut flour; it's useful for making chestnut macaroons, florentines and, since it adds flavour instead of taking it away as flour tends to do, I use it in a roux when making sauces and soups. Veronica on Working hard on the cottage We are still happily settled in our little house in France, but have taken to spending a few months in Spain in the winter. At first we tried differen…