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Category: Other Spirits Liquers

Arak Cookies

Arak Cookies

Arak, which originated in the Eastern Mediterranean, lays claim to being the very first liqueur, created when aniseed berries were added to distilled palm wine as far back as 800 BC. The first historical mention of arak occurs 2,500 years ago, and it spread rapidly through the Middle East and North Africa. Ouzo may be substituted, but arak is the real thing. 450g (1 lb) butter, softened 125g (4 oz) icing sugar 4 egg yolks 750g (1 ½ lb) plain…

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Amaretto Spumoni

Amaretto Spumoni

Spumoni is the original ice cream, originating from Naples and giving birth to the famous Neapolitan ice cream we know today. This simple version is courtesy of my friend Max. “Makes loads,” he says—or “about 9.” 9 egg yolks 8 tbsp caster sugar 300ml (10 oz) double cream (lightly whipped) amaretti biscuits to serve (one per serving) 1 wine glass of Amaretto (“Fill it up”) Whisk the egg yolks with the sugar until creamy. Slowly add the amaretto and continue…

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Amaretto Spinach Salad

Amaretto Spinach Salad

The legend of Amaretto goes that in 1525, a church in Saronno, the liqueur’s home town, commissioned the artist Da Vinci and his student Bernardino Luini to paint their sanctuary. As the church was dedicated to the Virgin Mary, Luini needed to depict the Madonna, but was in need of a model. He found his inspiration in a young widowed innkeeper, who became his model and his lover. Out of gratitude and affection, the woman wished to give him a…

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Amaretto Mousse

Amaretto Mousse

This light, nutty little number makes 6 scrumptious servings, perfect for the tired palate. 1 pt whipping cream 1 tbsp gelatin powder 4 eggs 3 tbsp icing sugar dash vanilla extract, to taste dash almond extract, to taste 1 cup toasted almonds, chopped 125ml (½ cup) Amaretto Whip the cream and stick it in the fridge until ready to use. Heat the Amaretto very gently in a pan—just enough to dissolve in the gelatin. In another pan, beat the eggs…

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Advocaat Ice Cream

Advocaat Ice Cream

Or, to give it it’s proper, Polish name, Lody z Kremu Jajkowego. This freezes pretty hard, so get it out the freezer a little while before you want to eat. 300ml (1 ½ cups) double cream 300ml (1 ½ cups) single cream 5 tbsp white sugar 175ml (¾ cup) Advocaat Beat the double cream until it forms soft peaks, then add the single cream and sugar, beating until it again retains its shape. Add the Advocaat and fold in very…

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