This is a re-publication of a book first published in 1894 by one M. Ferreyrol, who explains to us (in French) exactly how to produce, in our own homes, absinthe and many other fine liqueurs obtainable without distillation. Though the language is a little stiff, the meat of the affair is the formulas. Most of these concoctions can be whipped up with the help of your local herbalist, from whom you can obtain the extracts of various roots and herbs which must then be mixed with pure (94%) alcohol. Other formulas in the book show you how to make liqueurs out of letting fruits and/or herbs soak in pure alcohol for a certain amount of time. I’ve made a few of these since getting this book, and let me tell you, I’m hooked. A tip: when they say you should filter the liquids “through paper”, a simple coffee filter will do. For anyone curious about the fabled, long-banned psychoactive liquid, absinthe, this book is a must have. (LR)
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