Fernet Recipe No.2
White Agaric/ Larch Agaric Mushroom (Polyporus officinalis) 50g
(Can substitute Manna Ash, if necessary)
Aloe (Pulp scraped from the inside of fresh leaf, not the juice) 50g
Gentian Root 50g
Wall Germander 75g
Horehound 50g
Rue 50g
Roman Wormwood 50g
Black Tea Leaves (Ceylon type) 50g
Zest of fresh Oranges cut into thin strips, 6
Pure Grain Alcohol (of the best quality possible) 95% abv. 8 Liters
Distilled Water 10 Liters
Chop all the ingredients as fine as possible. Put them to macerate in the 8 liters of the alcohol diluted with 2 liters of the water (in an air tight demijohn in a very warm place), for at least 15 days. After this time has passed, drain the mixture under pressure; add the rest of the water. Color (the liqueur) using burnt sugar (caramel) and saffron. Filter the mixture and put it to rest for 2 months. After 2 months, filter through paper filters into bottles.
EuroStiller
Fernet No.2
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