Herbal remedy seminar outline totc18 final
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This document provides an overview of anise-flavored spirits from around the Mediterranean region. It discusses the key botanicals used such as anise, star anise, fennel, and licorice. It then profiles several specific anise spirits including Pastis from France, Ouzo from Greece, Arak from Lebanon, Raki from Turkey, and Sambuca from Italy. The document explores the history, production methods, and traditional serving practices of these spirits. It concludes with several modern cocktail recipes featuring these anise-flavored spirits.
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Herbal remedy seminar outline totc18 final
- 3. HERBAL REMEDY HOW THE WHET WAS WON (Welcome and Housekeeping) Sponsors and Logos @TOTC #TOTC #TOTC2018 WiFi:
- 4. Peter Vestinos The Winebow Group Sparrow, Chicago TheBarMedic.com petervestinos Sébastien Derbomez Hendrick’s Gin & South Of France Ambassador @fraustralian
- 7. A CASE FOR ANISETTE SPIRITS
- 10. SMALL PLATE FOR THE TABLE TAPAS SHARE PLATES MEZZE TO SHAREFAMILY MEALS SNACK S
- 12. A CASE FOR ANISETTE SPIRITS • The Key Players • History & Culture • Production • Do they Have a Place? • Modern Serves
- 14. ANISE aniseed Pimpinella anisum Native to the eastern Mediterranean region and Southwest Asia. caraway, carrot, celery, coriander, cumin, dill, fennel, hemlock, parsley, parsnip
- 15. Fennel Foeniculum vulgare Native to the Mediterranean Coasts Anise, caraway, carrot, celery, coriander, cumin, dill, fennel, hemlock, parsley, parsnip
- 16. Star Anise star anise seed, Chinese star anise, or badiam Illicium verum Evergreen tree native to northeast Vietnam and southwest China
- 17. Licorice Glycyrrhiza glabra Legume Native to Southern Europe and parts of Asia including India
- 19. Anethole STAR ANISEFENNEL BASIL Citrus and Mouth-feel Herbal and Pepper Licorice & Sweet
- 24. Pablo Picasso, ‘The Absinthe Drinker’, 1901 Viktor Oliva, Pijak absyntu Cafe Slavia, Praga, Czechy The bohemian Parisian lifestyle in the late 1880' Absinthe By Edgar Degas. Regarded as one of the greatest painting of the nineteenth century.
- 25. Wormwood Artemisia absinthium Native to temperate regions of Eurasia and Northern Africa
- 26. Uses
- 27. Early 20th the emergence of Pastis Marseille-Vieux port vers 1900
- 28. France – “Pastisson” Primary flavors from Star Anise and Liquorice root, may also include aromatic plants de Provence Production: PURIFICATION, MACERATION, BLEND,FILTRATION By legal definition, pastis is described as an anise- flavored spirit that contains additional flavor of liquorice root, contains less than 100 grams/l sugar, and is bottled at a minimum of 40% ABV (pastis) or 45% ABV (pastis de Marseille) Officially recognized by the EU
- 29. Ricard & Pastis 51 dominate the global “anises” market but the Mediterranean is rich in local anisette
- 30. South Of France
- 31. Pastis in 1930’s
- 32. Pastis in 1930’s
- 33. Now
- 35. Aperitif a la francaise And more…
- 36. Service NEW SCHOOL “le 51 piscine” OLD SCHOOL
- 37. Service NEW SCHOOL OLD SCHOOL
- 38. Service
- 39. Food Pairing
- 41. Greece and Cyprus No meaning or translation to Ouzo First distillations happened around 1860 in Lesvos Can have GIs such as Plomari, Mytilene, Macedonia
- 43. Primary flavors from Star Anise and Fennel, also includes mastic, cinnamon, coriander, citrus, and clove NS (grape, grain, beet) is flavored via maceration to produce a ouzo yeast Compounding possible Double distillation Sugar may be added before water dilution Officially recognized by the EU
- 44. According to EU regulations, for an anise spirit to be called ouzo, it must: Have been produced exclusively in Greece. Have been produced by blending alcohols flavored by means of distillation or maceration using aniseed and possibly fennel seed, mastic from the lentiscus indigenous to the island of Chios ( Pistacia lentiscus Chiaor latifolia) and other aromatic seeds, plants and fruits. The alcohol flavored by distillation must represent at least 20% of the alcoholic strength of the final product.
- 45. Furthermore, that distillate must: Have been produced by distillation in traditional discontinuous copper stills with a capacity of 1000 litres or less, Have an alcoholic strength of not less than 55% abv and not more than 80% abv, The ouzo, as the end product, must be colorless and must have a sugar content of 50 g/l (or less) and a minimum alcoholic strength of 37.5% ABV The label may bear the word ‘aperitif’, but not the wording ‘from distillation’, ‘doubly distilled’ or ‘re-distilled’. Only if the alcohol content of the ouzo is exclusively the product of distillation is it permitted to declare ‘100% distilled’. Nowadays, most quality ouzo labels are 100% distilled.
- 51. Key Players
- 53. Lebanon, Iraq, Jordan, Palestine, Israel, and Syria Possibly dates back the 16th century Most commercial production comes from Lebanon but even there, there are many home distillers Flavored with Aniseed Base of grape, Obeidi
- 54. Obeidi Grapes are crushed and fermented, they are left to rest for three weeks. This wine is called Mestar. Arak is triple distilled The first two distillations occur without aniseed. This raw spirit is called spirto Aniseed is added before the third distillation, allowed to soak in the spirio up to 24 hours. Rested in terracotta amphora for several months
- 57. Key Players
- 59. Turkey, Some Greek Islands Flavored only with Aniseed, from Cesme-Izmir region Base of grape, grape pomace, raisins, but can also be made from plums and figs Flavored after first distillation, then redistilled Production defined by Turkish Law Second Saturday of December is “World Raki Day”
- 60. Key Players
- 61. Food Pairing Feta cheese (beyaz peynir) Accompanied the dishes of meat and fish, cold mezzes (Turkish tapas) A group of first-timers should ask for a 35- centiliter bottle -- one- third of a liter -- and tell the waiter you each want a tek (4cl), about one shot.
- 62. They asked to expert how we need to drink it? Drink as a real man! Before drinking Rakı ,you first need to smell deeply! After sip, you need to breathe between your teeth, because lungs needs to taste Raki first Toast with the bottom of the glasses clinking! One of the loveliest Raki traditions is to knock your glass lightly on the table after toasting in remembrance of someone you wish were present. Even if you don't want to drink Raki, order a glass and pretend. Some people might take offense if you drink anything else at a Raki gathering. Serefinize! ("Cheers!") Custom
- 63. - 1 glass benefit of body - 2 glasses reasonable - 3 glasses head consumed with something - 4 glasses tired brain - 5 glasses pocket damaged - 6 glasses hurt the feelings - 7 glasses looking for trouble - 8 glasses knock out anything - 9 glasses explain to judge And then when people start to ask an entrance door to the waiter to go outside , must be stop drinking:) People drinks Raki not to find the answer, they drink to forget the question!
- 65. Italy Flavored with aniseed, star anise, licorice, elderflower, other botanicals such as cinnamon, fennel, white pepper, iris, bitter orange, sweet orange, coriander Usually Sugar Beet Distillate Botanicals are cold macerated into neutral spirit within the still, then distilled. (similar to gin) Sweetened 350g/liter of sugar Min. 35% ABV
- 66. Key Players
- 68. ANISE aniseed Pimpinella anisum Helps with Digestion Alleviates Nausea and Cramps Suppresses Coughs Anti-inflammatory Enhanced Lactation Increased Libido
- 69. Fennel Foeniculum vulgare Helps to regulate blood pressure Anti-Inflammatory Alleviates constipation Clear Sinuses Has a cooling effect Improves health of skin and hair
- 70. Star Anise star anise seed, Chinese star anise, or badiam Illicium verum Helps with Digestion Helps with Sleep Antioxidant Help with sleep Is a mosquito repellant
- 71. Licorice Glycyrrhiza glabra Promotes Lung Health Soothes the Stomach Reduces Stress
- 72. • Challenges from guest • Opportunities in service • Modern ways of eating • Popularity of world cuisines • Costing
- 75. Service Problem Child By Bryan De Fenyi-Pollet New Zealand 1 oz Pastis 1/2 oz Cognac 1 oz lime 3/4 oz 1:1 sugar 3 cucumber slices in shake Shake and strain top up soda
- 76. Service Spooky yuky By Song @drunkhoe – PS40 Sydney Australia Absinthe - 10ml Pastis - 20ml Creme de menthe – 15ml Fennel Shrub – 15ml Cream – 30ml Whites – 15ml Sansho pepper
- 77. Service Baron Samedi By Joseph Biolatto – Baton Rouge Paris - FRANCE 30ml absinthe 30ml lime juice 25ml coffee liqueur 15ml maple syrup Egg white Shaken Lavender & coffee beans
- 78. Service Albino Grasshopper By Jonathan B. Howard Kimpton Hotel - Nashville USA 1oz Copper and Kong’s Absinthe Blanc 1oz Tempus Fugit White Creme de Menthe 1oz Giffard White Creme de Cacao 1oz Heavy Cream In a mixing tin add all ingredients and shake very hard. Fine strain into a chilled cocktail glass. Mint leaf and finish with fresh grated Buttermilk white chocolate.
- 79. Service Après ski by Samuel Willy The Savoy – Switzerland 1.5oz Absinthe 3/4oz Velvet Falernum 3/4oz Evaporated Milk 1/2oz Vanilla Syrup 1 whole Egg Shake & strain Garnish with Nutmeg shaving
- 80. Thyme to Kill 30 ml Gin 15 ml Ouzo 15 ml St. Germaine 30 ml Lime 2 tsp Sherry tomato jam 1 sprig of fresh thyme. Shake, strain into a bergamut-oil washed coupe. Pernod Swizzle 45ml Pernod 30ml lime 20ml orgeat 2.5 creme de menthe Swizzle over ice, garnish with fresh mint and nutmeg. Oron Lerner Imperial Bar, Tel Aviv, Israel
- 81. Emerald City Raki Pop 1 oz Efe Raki .75 oz Green Creme de menthe .25 oz simple 3 oz soda water Add ice Collins/Italian soda build Top with whipped cream and atomized rose water Garnish with candied rose petals (2 or 3) Golden Smash Muddle peach Add crushed ice 2 oz Golden Arak Swizzle it, just a little bit More crushed ice Garnish with peach slice Chris Sinclair Kasbah Lounge, Sacramento, CA
- 82. El Gallo Margarita 1.5 oz Reposado Tequila .50 oz Licor 43 .25 Aperol Heavy barspoon Massaya Arak .75 oz Lime Juice .25 Simple Shake and Strain Liz Pearce Aba Restaurant, Chicago, CA
- 87. Joseph Biolatto, Baton Rouge Erhan Camas TOTC 2018 CAPS Troy Clarke, Martignetti Companies Bryan De Fenyi-Pollet Ted Diamantis, Diamond Importers Inc. Simon Difford, Difford’s Guide Philip Duff Denny Kallivoka, Difford’s Guide, Greece Vasilis Kyritsis, The Clumsies Oron Lerner, Imperial Bar Julien Lopez, Copper Bay Arak El Massaya Tim Master, Frederick Wildman And Sons Effie Panagopoulos, Kleos Mastiha Jean-Baptiste Robert Peter Schaf, Tempus Fugit Eric Seed, Haus Alpenz Chris Sinclair Nikolas Smyrlakis, Finest Roots Spirits Maroussa Tsachaki, Ouzo Plomari Lance Winters, St. George Spirits
- 89. Peter Vestinos The Winebow Group Sparrow, Chicago TheBarMedic.com petervestinos Sébastien Derbomez Hendrick’s Gin & South Of France Ambassador @fraustralian
- 90. HERBAL REMEDY HOW THE WHET WAS WON (Welcome and Housekeeping) Sponsors and Logos @TOTC #TOTC #TOTC2018 WiFi:
Editor's Notes
- You may be wondering what we are doing up here today This seminar started like many ideas, in a bar. Last year on one of the last days of Tales turning a horrific rainstorm Sebastian and I ran into each other at of course Erin Rose. Both our memories are beyond fuzzy but we do know we both had our first car bomb there. To this date, it has been my only Irish Car bomb. I don’t know if that is the case with you. However in that Louisiana Rain we concocted a crazy idea. That the world needs to have one more almost forgotten spirit category, one on a death bed breathing its last breath, shoved down their throats. The Frenchman with his pastis, the Greek with ouzo, would prove to the world that anisette is the way of the future for cocktails. And we so we went our separate ways and then it became time to submit seminars and I reached out to Sebastian to remind him of our idea and his reaction was…?
- I’ve personally been a fan and drinker of pastis for many years, I think my enjoyment of it started from my first job in the industry which was a tiny family run French bistro. We had a lot of French and Francophiles and we did pastis service, the proper way We had some beautiful Ricard sets. And over the subsequent years I had other people as me for pastis while I was behind the bar and they were always impressed when I gave them the proper set up. But oddly as the cocktail movement was moving up, requests for pastis went down. But what a better place to discuss pastis and other spirits like it than New Orleans. A city which has had an affinity for anisette spirits for hundreds of years. And a city which gets unbelievably hot and where the cooling effects of a tall glass of pastis in the shade of a courtyard can go a lot of good.
- A Case for Anisette AB said Absinthe was over rated a better drug than LSD And maybe it was that we craved what we could have. We were all so excited to have Absinthe back in the US legally. Now we have absinthe and we have absinthe and we still have absinthe sitting on our back bars. Because we use it in dashes, drops, misters, and rinses. The drip may be an elaborate process almost as elaborate as the history of absinthe.
- Absinthe opened the door to the possibly of anisette flavors. The door was shut on absinthe in 1915 and when one door is shut another is open and Europeans or more particular French craving for anisette moved to Pastis. The door for absinthe was reopened in 2007 in the US but that door was opened slightly, the rest of the gang didn’t come tumbling in. If we welcomed and craved absinthe so much what about pasist, ouzo, and Arak? Well.. we don’t like licorice right? Maybe some of this has to do with our lack of understanding for the history and process of these. When I asked Erid Seed about the potential for Anisette he said I think so much of this comes down to finding purpose and storage/service knowledge. Anise/Anisette was long famous along the Mediterranean coast for its cooling palate effect, which became less meaningful as AC became more common. It was (and still is) cheap high proof drink. But if you don’t know to dilute with water (and ice), it seems difficult. The sales of vermouth (in the USA) largely tracked the fortunes of classic cocktails, and absent both sufficient product turnover AND knowledge of handling/product life, the product became synonymous with dead oxidized dreck. In tandem with this decline, a world of increasing quality wine arrived with pricing at or lower than better vermouth costs, making an easy substitution. Today, with revived interest in and knowledge of classic cocktails, vermouth has greater demand and application.
- After all we at one time shunned certain other herbal and those have made a come back, fuelled by curiosity, an understanding of their process, the work of the bartenders, and the work of brand ambassadors. 10 to 15 years ago the majority of consumers who enjoy fernet, chartreuse, camapri, many aromatized wines such as vermouth or a an array of amari would never have thought to put it on a cocktail, let along get on your knees in the middle of bourbon street so a stranger can pour a tepid lay back of any of these down your throat. A long way we have come
- How many of you have seen words like these on a menu? Or work on place with words like these on a menu? Communal dining, mezze, tapas, shared plates, is nothing new. The dinner table is a communal affair and as we share stories and ideas so we share food and drinks
- Such a large part of the world, rich with history and culture has gravitated towards anisette spirits. Why? Arak: Iraq, Lebanon, Jordan, Palestine, Israel, and Syria Absinthe: Switzerland, France, Others Mastika from Bulgaria Ouzo: Greece Pastis: France Raki: Turkey Sambuca: Italy
- A CASE FOR ANISETTE SPIRITS The Key Players History & Culture Production Do they Have a Place? Modern Serves
- Anethole (anise camphor) . Fragrant oils have been extracted from anise and fennel plants since the Renaissance, but not until 1866 did German chemist Emil Erlenmeyer establish the structure of the primary substance derived from these oils
- One of the earliest grains
- Anethole is not water soluble, so when water is added to ouzo or pastis, the molecule falls out of the solution. However it does not glob together These spirits are most famous for the color change they under go when water is added. Known as louging, the ouzo effect or the lion’s milk, this process occurs because anethole is not water soluble. As water is added the molecules fall out as oil.
- However, They don’t just float to the top in an oily mess. The molecules have a very low surface tension so they just sort of bump up against each other without forming one mass. So what you are witnessing with this ouzo effect, is the scattering of light through the liquid.
- The most important thing to remember is that these spirits do need to be diluted. The high proof stabilizes the essential oils. From there ratios vary to a consumers preference, most common being a 1:3 or 1:5 ratio
- In 1915, soon after the outbreak of World War One, it was banned. This was partly because of dubious scientific evidence that wormwood was poisonous. Owing in part to its association with bohemian culture, the consumption of absinthe was opposed by social conservatives and prohibitionists. Ernest Hemingway, Charles Baudelaire, Paul Verlaine,...
- It is an ingredient in the spirit absinthe, and is used for flavouring in some other spirits and wines, including bitters, vermouth and pelinkovac. As medicine, it is used for dyspepsia, as a bitter to counteract poor appetite, for various infectious diseases, Crohn's disease, and IgA nephropathy. In the Middle Ages, wormwood was used to spice mead, and in Morocco it is used with tea, called sheeba. In 18th century England, wormwood was sometimes used instead of hops in beer. The whole family is remarkable for the extreme bitterness of all parts of the plant: 'as bitter as Wormwood' is a very Ancient proverb. Benefits of wormwood plant Sweet wormwood has been widely used in Chinese herbal medicine for at least 2,000 years because of its proven benefits. It’s nearly every Chinese home remedy for the following: Fever Nosebleeds Abscess Indigestion Excess gas
- Although Ricard's product was the most famous pastis, it had a number of competitors from Pernod and other major French spirits companies like Marie Brizard and La Martiniquaise as well as Duval the Corsican Casinis which continued to market pastis.
- Pastis is often associated with its historical predecessor, absinthe, yet the two are in fact very different. Pastis does not contain grand wormwood (Artemisia absinthium), the herb from which absinthe derives its name. Also, pastis obtains its anise flavor from a distillation (or industrially prepared distillates) of star anise, a herb of Asian origin, whereas absinthe traditionally obtains its base flavor from green anise.
- While most of France was drinking absinthe, the area around Marseille had another popular anis-based drink, the locally produced pastis. The name comes from the Italian pasticcio, meaning blend or mixture, which evolved into Pastisson in the Provencal dialect. When anis-based drinks were banned, pastis continued to be sold, but in secret… PURIFICATION – Star Anise is sun-dried, and its essential oils are extracted and purified. MACERATION – Licorice is crushed, and next macerated in three stages to extract the licorice aromas and produce a perfectly even liquid. BLEND – Ingredients are then blended using a secret protocol which gives Ricard® Pastis its consistent flavor and aroma. FILTRATION – Ricard® Pastis undergoes filtration and extensive quality control before its bottled to ensure top-notch quality and consistent delicious flavor.
- Although Ricard's product was the most famous pastis, it had a number of competitors from Pernod and other major French spirits companies like Marie Brizard and La Martiniquaise as well as Duval the Corsican Casinis which continued to market pastis.
- Although Ricard's product was the most famous pastis, it had a number of competitors from Pernod and other major French spirits companies like Marie Brizard and La Martiniquaise as well as Duval the Corsican Casinis which continued to market pastis.
- Although Ricard's product was the most famous pastis, it had a number of competitors from Pernod and other major French spirits companies like Marie Brizard and La Martiniquaise as well as Duval the Corsican Casinis which continued to market pastis.
- Et le pastis ne se boit plus uniquement dans le Midi. Il se vend aujourd’hui 5 euros le verre à Paris, et les marques se démènent pour conquérir un nouveau public. Ricard et Pernod sortent des variantes à la menthe ou aux fruits rouges, mais les pastis dits « artisanaux », comme l’Henri Bardouin – qui allie plus de 60 ingrédients, développé en 1990 – ou le Jean Boyer, trouvent leur place dans les apéros branchés et les épiceries fines. Malgré le retour de l’absinthe en France en 2011, le « petit jaune » a de beaux jours devant lui : près de 74 millions de litres ont été bus dans l’Hexagone en 2015, soit près de 3,7 milliards de verres standards.
- http://postprohibition.com/liquor-cabinet/bonal-gentiane-quina/ - Le retour à la mode depuis plusieurs années de tout ce qui est apéritif à la française, genre suze, lillet, st raphal, bonal, noilly pratt, l'absinthe et bien sûr le pastis. Aujourd'hui en France comme dans beaucoup de bar à travers le monde, c'est chic et tendance d'utiliser de l'absinthe, de la suze, de la gentiane, du pastis ou d'autres vieux alcool oubliés et pas trop utilisés en cocktail. La réalityé aujourd'hui c'est que bon nombre de bar à cocktail joue un rôle de prescritpion auprès des consomateurs en leur fesant décourvrir ou redécouvrir ce que buvaient leur parents ou grands parents. La mode de consommer du low ABV, en effet boire un grand verre de pastis c'est bien, surtout quand tu peux te permettre de boire 3 grand verre de pastis, ce qui revient en taux alcoolique à l'équivalent d'un cocktail bien chargé. Tu bois plus longtemps et pour moins cher, ça aussi ça impact beaucoup l'esprit des gens et des actions commerciales comme Lillet Tonic ou Aperol Spritz en profite également.
- Although Ricard's product was the most famous pastis, it had a number of competitors from Pernod and other major French spirits companies like Marie Brizard and La Martiniquaise as well as Duval the Corsican Casinis which continued to market pastis.
- Although Ricard's product was the most famous pastis, it had a number of competitors from Pernod and other major French spirits companies like Marie Brizard and La Martiniquaise as well as Duval the Corsican Casinis which continued to market pastis.
- Although Ricard's product was the most famous pastis, it had a number of competitors from Pernod and other major French spirits companies like Marie Brizard and La Martiniquaise as well as Duval the Corsican Casinis which continued to market pastis.
- Although Ricard's product was the most famous pastis, it had a number of competitors from Pernod and other major French spirits companies like Marie Brizard and La Martiniquaise as well as Duval the Corsican Casinis which continued to market pastis.
- Ouzo – a spirit whose home is Greece as well as Cyprus The word ouzo has no meaning, translation or clear genesis The first distillation happened around 1860
- It is not clear for historians how and where exactly ouzo started. In about the same period, all Mediterranean populations were experimenting with aniseed spirits. Best guess is around 1860 on the Island of Lesvos up against Turkey. There is a theory that the indigenous Greek pollution of Asia minor fleeing persecution and murder in the Ottoman Empire brought with them a love of anise spirits as well as distillation technology. On Lesvos island, the cultivation of high quality indigenous aniseed elicited the creation and successful development of approx. 40 Ouzo distilleries, in the beginning of the 20th century. It also had pristine water sources and great land for farming, particualy the farming of fragrant seeds and spices Plomari as the key trading port on Lesvos which was situated directly between Asia Minor and Europe, made the island very rich. It citizens could afford quality distilled spirits. And as when you have a trading port, you have sailors. And one of the many pleasures a sailor likes to indulge in , as we have seen with rum, gin and pisco, is drinking. So of course ouzo was brough aboard trading ships and made its way throughout the anise loving Mediterranean. During this time period we see the destruction of Greek vineyard by phylloxera. The same louse that contributed to the growth of absinthe contributed to the growth of ouzo. Great ouzo of high quality continues and continues to be produced there. What we are most familiar with in the US as ouzo is unfortunately bulk low quality ouzo.
- Although much more aniseed forward, ouzo production is closer to that of gin. Botanicals are cold mascerated into a distilled neutral spirit, which an be of grape, beet, or cereal base then disilled and watered back to bottle proof. Much like gin, in lower quality production, the botanical flavors can be compounded. In addition to aniseed we see ingredients such as mastic, cinnamon, nutmeg, fennel clove, citrus, and coriander. But much like gin production, each distiller has a proprietary recipe and a different flavor profile but always with aniseed playing the dominant role. As Aquavit is creeping into the gin space maybe ozuo will do one day
- For examples The distillery of Ouzo of Plomari Isidoros Arvanitis
- This is the place where Ouzo Plomari was created in 1894 by Isidoros Arvanitis and where it is still produced to this day.
- There are 18 small copper stills in Ouzo Plomari distillery. And there is a reason for that; a smaller still leads to a superior distillate. It is as if 18 small traditional distilleries functioned simultaneously under the same roof. Using 18 stills allows the distillery to increase the volume of its production to meet the increased needs of export and to meet consumer demand. The aim was to increase the production volume, but without altering the excellent quality of the distillate. In total, there are over 15 seeds and herbs in Lesvos, among which, anise is the dominant one. The anise used for the production of Ouzo of Plomari is of the highest quality. It is grown in the fields owned by the Distillery in the village Lisvori, in Lesvos, and is a certified product of organic farming. The vicinity of the land with the sea of Kalloni provides the necessary coolness, especially in periods of prolonged southern summer, when the land literally "bordering" by the sea breeze while the volcanic soil is rich in inorganic ingredients and provides ideal conditions for the growth of anise. Anise is a one-year, herbaceous plant and each year we store the best seed for sowing next year.
- Dirking in context
- The main tool used is a sort of Alembic called Karkeh
- In 1915, soon after the outbreak of World War One, it was banned. This was partly because of dubious scientific evidence that wormwood was poisonous.
- In Turkey Rakı is nicknamed “The lion’s milk’ because of the white color it takes after adding water. The best known Rakı brand is the Yeni Rakı, but other brands are good like the Yeşil Efe (made from grapes) or the Tekirdağ Rakısı. You can also try the , the preferred brand of Atatürk, though a bit more expensive.
- Soon a huge tray of cold mezes, a mix of fish and vegetable dishes, will arrive. Must-tries include fava (mashed broad beans with dill), pilaki (beans in olive oil) and haydari (yogurt with garlic, mint, and spices). Next the warm dishes (sicaklar) arrive, including borek (phyllo pastry parcels filled with cheese), arnavut cigeri (fried liver) and karides guvec (shrimp cooked with butter). Like the healing wisdom, the good conversation and the raki itself, everything on the table is meant to be shared.
- In Turkey Rakı is nicknamed “The lion’s milk’ because of the white color it takes after adding water. The best known Rakı brand is the Yeni Rakı, but other brands are good like the Yeşil Efe (made from grapes) or the Tekirdağ Rakısı. You can also try the , the preferred brand of Atatürk, though a bit more expensive.
- In Turkey Rakı is nicknamed “The lion’s milk’ because of the white color it takes after adding water. The best known Rakı brand is the Yeni Rakı, but other brands are good like the Yeşil Efe (made from grapes) or the Tekirdağ Rakısı. You can also try the , the preferred brand of Atatürk, though a bit more expensive.
- Although Ricard's product was the most famous pastis, it had a number of competitors from Pernod and other major French spirits companies like Marie Brizard and La Martiniquaise as well as Duval the Corsican Casinis which continued to market pastis.
- Although Ricard's product was the most famous pastis, it had a number of competitors from Pernod and other major French spirits companies like Marie Brizard and La Martiniquaise as well as Duval the Corsican Casinis which continued to market pastis.
- Although Ricard's product was the most famous pastis, it had a number of competitors from Pernod and other major French spirits companies like Marie Brizard and La Martiniquaise as well as Duval the Corsican Casinis which continued to market pastis.
- Although Ricard's product was the most famous pastis, it had a number of competitors from Pernod and other major French spirits companies like Marie Brizard and La Martiniquaise as well as Duval the Corsican Casinis which continued to market pastis.
- Although Ricard's product was the most famous pastis, it had a number of competitors from Pernod and other major French spirits companies like Marie Brizard and La Martiniquaise as well as Duval the Corsican Casinis which continued to market pastis.
- Oron: Ouzo adds anis freshness to the drink, a light aftertaste that lightens up the thickness of the jam.
- The arak makes a familiar drink unique, and lifts it a bit from being potentially too sweet from the vanilla focused Licor 43. The flavors bounce off each other to create a more complex version of everyone’s favorite cocktail.
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