Travarica is a brandy that has been infused with herbs, berries and/or nuts. Typically the base alcohol is a brandy made from grape wine, plums or pears. Traditional travarica tends to have more herbs and is though to provide medicinal benefits. Think of Jägermeister, absinth, or here in Chicago, Malort.
There are two basic ways of making travarica, the first, which this video covers is infusing the brandy, or soaking the herbs in the alcohol. The second is soaking the herbs in the brandy then redistilling it like a gin.
When I've tasted a great travarica I always ask for the recipe, but most travarica recipes are a closely held family secret. I would encourage you to experiment with different herbs, fruits and nuts. Infuse the herbs in high quality brandy for between 24 to 48 hours. Some herbs that are very bitter may only need a few hours in the brandy.
Age or rest your travarica a minimum of 6 - 12 months. This time allows the flavor compounds to combine and mellow. If your travarica is bitter after proper aging you can back sweeten with sugar water or honey. Honey is the better sweetener but will make the travarica cloudy. To clarify place in freezer upright for 30 days then pour off the clarified travarica and discard the cloudy bottom portion.
Here are a list of herbs I've used or have read about that can be used in making travarica. This is just a starting point, the possibilities are truly endless.
Kadulja = Sage (Salvia spp.) helps with memory loss and life longevity.
Koromač = Fennel (Foeniculum officinale) Helps improve eyesight and is a slimming agent.
Anis = Anise (Pimpinella anisum) Good for dry coughs and bronchial infections.
Vrijesak = Heather (Calluna vulgaris) Helps treat enlarged prostate.
Divlja i Domaća Metvica = Mint (Mentha spp.) Relax muscles of the digestive tract and reduce nausea.
Gospina Trava = St. Johns Wort (Hypericum perforatum) The plant parts can "lighten the mood and lift the spirits" also helps with nerve pains.
Ružmarin = Rosemary (Rosmarinus officinalis) All around stimulant helps with circulation.
Stolisnik = Yarrow (Achillea millefolium) Yarrow is mainly valued for its action in colds and flue, its also beneficial on the circulatory, digestive and urinary systems.
Plod Smreke = Spruce "shoot" High in vitamin C good for colds
Wild Strawberry or Alpine Strawberry (Fragaria vesca) Leaves have a cooling effect, helps a inflamed liver.
Pelin = Worm Wood (Artemisia absinthium) A bitter herb used in many aperitifs and liquors such as vermouth and absinthe. Helps in digestion. Very bitter, I'd suggest steeping in brandy for 6 hours, remove the herb, taste and if needed add more.
Ruta = Rue (Ruta graveolens) Lowers blood pressure.
Smilje = Curry Plant (Helichrysum italicum) Helps with coughs and is a sedative, can lower blood pressure.
Lavanda = Lavender (Lavandula spp.) useful for treating nervous exhaustion and headaches.
Anita = Thistle (Carduus marianus) Encourages liver cell repair.
Javor = Maple Leaf counteracts inflammation and regulates blood glucose
Rogač = Carob (Ceratonia siliqua) Adds sweet chocolate like flavor.
Dunja = Quince Good for adding aroma to travarica.
Angelica (Angelica spp.) is the primary flavor in the liqueur Benedictine, helps improve energy levels.
Hyssop (Hyssopus officinalis) helps with chest colds and bronchitis
Oras = Walnut (Juglans spp.) Leaves are a digestive tonic, Green walnuts are high in iodine and fatty acids, will turn your liqueur black or brown.
Basil (Ocimum basilicum) Uplifting tonic.
Bee Balm (Monarda didyma) Is a digestive aid that helps relieve nausea, upset stomach and gas. I incorrectly stated that this is where bergamot oil comes from, it actually comes from the rind of the bergamot orange. Bee Balm smells very similar to bergamot.
Rose (Rosa spp.) Good for soar throat, rosehip is high in vitamin C and astringent.
Thyme (Thymus spp.) Helps with chest colds and diarrhea.
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Негізгі бет How to make Travarica
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