Laurel liqueur

So let's see the procedure to follow to get this tasty digestive. First of all we have to macerate about thirty bay leaves in a container in which we will have added 250 grams of alcohol: the leaves, obviously, must have been washed and dried previously. It is believed that the youngest leaves are the best ones, but much depends on personal tastes. The maceration must last a whole week, so that the compound that will be formed has all the time to coagulate. After a week, you can start preparing the syrup. Boil a liter of water in which we will have added a kilo of sugar: cooking must continue for about half an hour, then the fire can be extinguished. At this point, we can mix the syrup, left to cool for a few hours, with the laurel extract. Everything should be filtered with a sieve, and then bottled in airtight containers: the mixture should remain here for two weeks before being filtered and bottled again. The laurel liqueur will definitely be ready after another two weeks, and can be served at the table as a digestive or as a simple drink to taste and sip.The laurel liqueur, on the other hand, can also be used as a relief for some disorders, especially of gastro-intestinal origin. On the other hand, the most well-known plant of lauraceae since ancient times has been used in medicine, by virtue of its diuretic, stomatal, exciting, carminative, resolving and stimulating properties. Inside the laurel is found lauric acid, whose most important active ingredient is aurostearin. With laurel leaves it is possible to create invigorating and aromatic baths. One of the advantages of the laurel liqueur is to be found in the easy availability of the leaves of this plant, which grows spontaneously throughout the Mediterranean area. Used to flavor foods but also to treat fatigue, indigestion and rheumatism, then, whose scientific name is Laurus Nobilis, has tannin inside, volatile oil with cinedo, linalool and geraniol. To prepare the liqueur, in addition to the leaves, you can also use the berries, properly dried and chopped. The laurel plant is characterized by black bark and smooth trunk: the flowers have a yellowish color tending to white, while the leaves have a dark green shade. Laurel liqueur can be used as a remedy against rheumatism. It is clear, of course, that his is only a therapeutic and beneficial action, which does not allow to resolve the pathology but only to provide temporary relief.How to use liquor in the kitchen

It is worth remembering that in the culinary field this kind of liqueur can also be used in the preparation of desserts: for example, it can be used to flavor tiramis—Č, or baba (in this case, taking the place of rum). The taste of this drink depends, of course, on the amount of alcohol and sugar used and on the duration of the maceration: it appears, however, as usually delicate, capable of not covering the flavor of the food that accompanies it. It is, as mentioned, a typical drink of the regions of Southern Italy and the islands, the result of a tradition that has been handed down for some time. That is why I draw a bottle of laurel liqueur (what's more, homemade) at the end of a dinner, it will help to surprise guests and amaze diners.
It is good to specify, in conclusion, that it can be flavored with the addition of leaves from other plants, so as to create a marriage of exceptional flavors and aromas: the most suitable pairings are those with lemon leaves (a lemon leaf every five bay leaves: no more, or there is the risk of covering the scent of laurel) and with rosemary (in this case, a sprig of rosemary for every ten bay leaves).
Finally, a special tip: the laurel liqueur can be used to blend the risotto: however, being of a particular taste, it is good to pay attention to the doses.