(“Spicy & Flavorful Liquor”)
The Rosolio Alkermes, originally from Tuscany, is mostly used in bakeries to flavor cakes and
pastries; however it can be served in stemmed cordial glass or on top of ice cream.
The color red was
given by a dark-red dye called cochineal, prepared from an
insect parasite of the oak tree, also used to color fabrics.
In our version there are little differences from the very traditional recipe, food
coloring is used, some ingredients substituted for easy to find products, achieving similar
of sugar (1 lb.)
2 cups of
3 cups 80 proof
1 teaspoon of anise
3 coriander seeds
3 caraway seeds
5 inch piece of cinnamon
¼ teaspoon of grated nutmeg
¼ teaspoon pinch of mace
¼ teaspoon of ground
1 teaspoon of red food
To prepare the infusion, use a mortar or blender and ground the
anise seeds, cloves, coriander seeds, caraway seeds, cinnamon
stick, nutmeg, mace and the ground cardamom.
the ground combination with alcohol (80 proof vodka)
and ½ inch piece of vanilla bean stick cut in small pieces and the zest of 1 lemon and 1
Save in a large and
airtight jar, place it in a cool place and shake it every day.
Steep for at least 7 days to macerate and extract the flavors.
When the infusion is ready, use a 2 quart saucepan to combine the sugar
and the water. Bring to a boil and simmer for 1 minute. Set aside to cool.
Combine the syrup with the infusion and seal the jar and let it sit overnight.
the liquor 1 teaspoon of red food coloring to obtain a bright red Rosolio (the food coloring substitutes the
color of the cochineal.).
Filter the rosolio
using a paper filter or a piece of cotton cloth or a few layers of cheesecloth.
Bottle and seal the Alchemes rosolio that will be ready to use in 5 to 10 days.