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Ratafia – Sour Cherry Liquor – Recipe & History

[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” overlay_strength=”0.3″ column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][vc_column_text]The product we are introducing to you today is ‘Ratafià’ or ‘Ratafia’. A liquor with history and deep traditions, it’s made with Montepulciano d’Abruzzo wine and Abruzzo amarene (wild cherries). The name itself comes from the latin “ut rata fiat” meaning literally, ‘the deal is ratified’ – an expression used to close a deal. In fact, it was officially used to ratify/approve deals in front of a notary or when two families had to meet and arrange their children’s nuptials.
Parties would raise a glass of this special liquor and cheer “ut rata fiat”, ‘Ratafià’, to close the deal…Of course that was when one’s word would count for more than any official contracts!

Difficulty

Easy

Maceration

40/50 days

Waiting time Before Drinking

4/5 months

Ingredients

  • 1kg of Amarene (Sour cherries)
  • 1 liter of Montepulciano d’Abruzzo wine
  • 300 grams of sugar
  • 300g of pure alchol
  • 1 cinnamon stick

Tools

  • Jar with lid
  • Coffee filter

Preparation

Wash the sour cherries, dry them and remove the stone.

Put them in a jar with lid, add the wine and cinnamon.

Macerate the mixture, possibly exposing the jar to the sun for 40/50 days.

Filter the liquid with a coffee filter, add the sugar, stirring well every day for a couple of days and later add the alcohol.

Leave to rest for a few days and proceed with bottling the liqueur.

The Ratafià should be drunk no earlier than 4/5 months.

Recipe from Anna Iannetti from Scuppoz Spirits

 

Salute!

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