Leave a Reply

Your email address will not be published. Required fields are marked *

Metformin hydrochloride

  1. December 19, 2009 at 12:10 AM

    I have to say I do enjoy the bitter ones, especially on a cold night. There is something invigorating and at the same time soothing about them. They definitely warm you up from your head to your toes.

  2. December 19, 2009 at 1:35 AM

    Mmm…I think I need a cocktail right now. ;-D

  3. December 19, 2009 at 7:10 AM

    Nocino sounds delicious!!!!How many cups of vodka did you add to your nocino?

  4. December 19, 2009 at 8:00 AM

    I am so making the nocino! I do love Limoncello with a bit of fresh mint and I love frangelico in desserts. It’s a great alcohol to use when doing a winter inspired flambe with crepes, but this nocino might be replacing it. I find the frangelico bottle a little cheesy – kinda of like an aunt jemima bottle…

  5. December 19, 2009 at 8:27 AM

    I am returning to this again and again. I must try the nocino. And I am at an age – along with a lot of family members where we do not need “things” so always look for consumables. Each year I simplify more. I love the history… and that photo of Verona. Just lifted my heart in MN. Happy holidays!

  6. December 19, 2009 at 8:30 AM

    Let’s see if this lets me post (second time the charm?)- because I adore this entry and will return to it again and again. I am definitely at an age where I do not need “things.” So consumables are the way to go. Will definitely make the nocino. Trying to taste it already. And the photo of Verona lifted my heart in MN.

  7. admin
    December 19, 2009 at 9:13 AM

    Carolyn – the bitter ones have their appeal too, I owe you thanks for being part of the genises for this post. My book that I used for the Millifiori I got from you.

    Jenn – No time like the present! =)

    Erica – Sorry about that, was sipping a cordial as I put the finishing touches on this post =) Its 4 cups, and I updated the post to reflect that.

    Gastro – Let me know what you think. It is yummy, and I am grinning as I have the same feeling about Aunt Jemima, err Frangelico.

    Claudia – Thanks! Let me tell you, you will not be disappointed in the nocino – absolutely delicious. When I took my first sip, I was in awe – “I made that!”

  8. December 19, 2009 at 10:37 AM

    All of these are superb. I love adding frangelico to desserts but I do enjoy the bitters myself–that millefiori sounds like it’s right up my alley. Nice and warming.

    By the way,the scenario you painted in the beginning of your post sounds like the best way to spend a rainy day. Enjoy your holidays!

  9. December 19, 2009 at 4:49 PM

    I’m familiar with the Frangelico, Limoncello and Campari all delicious…mmmm but some of the list are lacking 🙂
    Your liqueur with walnuts must taste superrrrrrrrr!!

    Cheers,

    Gera

  10. December 19, 2009 at 6:03 PM

    I’m so impressed that you did this! They both sound incredibly delicious! I would love to try both – don’t think I’ve ever had a walnut flavored one. Happy Holidays!

  11. December 20, 2009 at 7:53 AM

    One of the things I love to do on rainy days is just like yours. Generally I have a kind of liqueur and Turkish coffee together (I mean seperately of course). And there must be some Turkish delight with these two. And my favorite is mint liqueur. But never tried to make it at home. So thank you for giving the recipe. I want to try your walnut liqueur. Is it possible to use honey instead of syrup?

  12. December 20, 2009 at 6:24 PM

    I’m only familiar with a fraction of the liqueurs you mention, though they have reminded me of an Irish coffee that I had once which used frangelico instead of whiskey (which I suppose makes it an Italian coffee?). Lovely stuff, whatever you call it and I can see that I clearly need to get working on making some liqueurs of my own!

  13. December 20, 2009 at 6:51 PM

    A shot of liqueur sound perfect after a day of shoveling snow! I think I’ll have Frangelico right now and tomorrow I may try one of your liqueur recipe, probably the nocino as I have lots of walnuts right now.

  14. December 20, 2009 at 7:18 PM

    You’re amazing! Your family is SO lucky…Wow..to make your own liquer! It just sounds…so…exotic! The Nocino sounds fabulous with the walnuts!

  15. admin
    December 20, 2009 at 9:45 PM

    Lisa – that millefiori is truly something special. I think you would love it. It is really worth hunting down all those herbs to make this drink.

    Gera – =) The nocino is truly something special!

    Reeni – Ah thanks, I had so much fun making them.

    Zerrin, Here is a recipe for virytos that is made with honey. Its in metric, so I have not made the conversion, but I bet if you did the ratio between honey and vodka similar to that drink you’d come up with a good amount for the nocino. I image you might also add water as the water content of honey is not the same as in a simple syrup. http://base.google.com/base/a/1013254/D17505913086920426209

    Spud – I think you’d have a lot of fun making your own liqueurs, are you going to start even father down the line and make your potato based spirits first? Build a kiln? =) I look forward to hearing how yours turned out.

    Natasha – I agree they would be perfect after a hard day of shoveling. I saw pictures of the snow you got, and you have my sympathy. I bet you will really enjoy the results of the nocino.

    Sophia – Ah, thanks for the kind words. I had a lot of fun making these gifts and that was a reward for me.

  16. December 21, 2009 at 3:43 AM

    The first time I tried Nocino it was such a shock! I expected something sweet but instead the bittersweet flavour and the thick velvety texture hit my tastebuds like nothing I had ever experienced before! What a great idea, to make your own Italian liquers and give them as Xmas presents! Using this post to help me with my Xmas shopping list!!!

  17. giao
    December 21, 2009 at 9:42 PM

    you forgot to mention FOGGY days too! 🙂 great post as always, and verona is a sublime place.

  18. December 22, 2009 at 5:48 AM

    Great post AGAIN! I love the idea of sitting reading a book and sipping a liquer – where do those people on TV find the time?! I am making Cointreau at the moment and will be posting about it soon (hopefully!). PS: In the email version of your post, the vodka is missing from the nut liqueur.

  19. December 22, 2009 at 4:19 PM

    My friends have made all sorts of different liqueurs over the years, and I’ve made limoncello once. I think I have enough lemons on my trees this year to try it again. Great post, now I’m inspired.

  20. December 23, 2009 at 6:10 AM

    This is so impressive! This is a type of gift that wouldn’t have crossed my mind, but it is such a great idea. I enjoyed the outline of Italian liqueurs. I probably could have only identified limoncello which I love, but seeing the list there are lots of others I like too.

  21. December 24, 2009 at 5:47 AM

    Wow, another informative post!
    Merry Christmas !

  22. December 24, 2009 at 7:23 AM

    Merry Christmas and a Wonderful New Year 2010 for You!!

    Cheers,

    Gera

  23. admin
    December 25, 2009 at 6:45 AM

    Ruth – This version is definitely on the sweet side, but it is so smooth, I bet you might like it

    Giao – Of course, but since they happen so frequently I’d be in trouble if I head to my favorite reading place. Verona is indeed wonderful. One of my favorite spots.

    Crystal – Thanks! I look forward to reading about your Cointreau, sounds marvelous!

    Lisa – Thanks!

    Lori – Thanks, quick and easy, so far a very positive response, which means, hubby can expect plenty of glass jars popping up in the kitchen.

    Christine – Thanks

    Gera – You too! Best wishes!

  24. Frank Spada
    November 7, 2012 at 9:56 PM

    I am very interested in making my own millefiori but can anyone tell me how they crystalize the sugar on a branch and insert it in the bottle?

Metformin hydrochloride

Your email address will not be published. Required fields are marked *

This site is using OpenAvatar based on

This site uses Akismet to reduce spam. Learn how your comment data is processed.