30745Re: Basarana (using Anis seco)
- Jul 7 3:26 AMTheir is a recipe for Pacharan/Patxaran (Basarana in Basque) in msg
3933 which came from a Spanish source. Note that the quantity for the
camomile flowers is 6 (1tsp) and the peel is from 1 orange.
The base spirit is "anis seco" and the quickest way to make it is to
add aniseed essential oil to a neutral alcohol. In "Distillation and
Rectification of Alcohol" by William T Brannt (1885) there is a recipe
for an Anise Liqueur using aniseed essential oil which scaled down is
1.5 grams aniseed essential oil (approx 1/2 tsp)/litre of neutral
40%abv. For a sweet anise liqueur, add 1 cup of sugar/litre.
--- In Distillers@yahoogroups.com, "Tony Ackland" <Tony.Ackland@c...>
> I recently had a question re Basarana. Can anyone (Wal ?) help Sacha
> out ?
> Dear Tony
> I thought you might like to know of a traditional Basque recipe
> for "Basarana" (literally "wild plum"), also known as patxaran. It's a
> liqueur made from sloes - about a third of the volume of your
> recipient, and sometimes a handful of blackberries to add colour,
> topped up and steeped for a couple of months in "anisado" - anise
> liqueur. Some people add vanilla pods, oranges and even a few coffee
> beans, but I think the sloes and blackberries are the basic
> traditional ingredients. Most people here on the northern side of the
> Basque country (in France) go to the other side (in Spain) to buy the
> anisado, but I'm interested in making my own, which is how I got onto
> your site in the first place. I'm still researching, but if you have
> any ideas or know any recipes for anisado, I'd love to know.
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