Liqueur


Monks were the inventors of the liquer. To deal with diseases of their body, they were creating medicines with feedstock of herbs and roots dissolved in alcohol. The extraction of the ingredients by the herbs and roots into the alcohol was another way of conservation. They added the sugar, to assist the comsumption of the herbs. Even nowadays, many pharmaticists around the Europe manufacture liqueurs with old recipes and suggest them for treatment against indigestion, anorexia and stimulation of the body. It is no coincidence that the words cordial or digestive are used to describe the liqueurs in many parts of Greece.

Use of liqueurs: Liqueurs accompany desserts at room temperatures. Served as digestive combined with coffee or hot chocolate. Because the liqueur is not very sweet, it can be drunk as an appetizer, with cold champagne, prosecco or white wine and be put together with juices or soft drinks at the beginning of dinner. They are also used at the composition of numerous cocktails. They can be used in salads, in confectionary as a base for ice cream or for moisting a cake. For cooking sauces and marinades and sautéing the meet.