Ratafia is a fruity and almond-flavored liqueur made from residual grape juice mixed with brandy, fruits, and herbs, and aged for two years in an oak barrel. Traditionally made with peach and cherry pits, it can be toxic if not properly prepared. It is popular in Spain, Italy, and France, where it is used as an appetizer, dessert drink, and ingredient in vinaigrettes, marinades, and sauces. It can be made at home and is deeply rooted in Mediterranean culture and traditions.
Ratafia can refer to a bitter almond flavour, a type of biscuit, or a mix of brandy and grape juice, although it is more commonly a fruity and almond-flavored liqueur typical of Spain, Italy and France. It is generally made from the residual grape juice used to make champagne, which is mixed with brandy and a collection of different fruits and herbs. It is then aged for two years in an oak barrel. While peach and cherry pits are traditionally used to flavor this drink, any macerated fruit or fruit pits can be used.
The peach and cherry pits found inside peach and cherry pits and used in traditional ratafia contain high levels of cyanide, making these types of drinks potentially toxic if not properly prepared. The name ratafia comes from a 15th-century liqueur that was used to toast the ratification of a treaty. Today it is considered a popular regional wine that differs by area based on a region’s native fruits and herbs. In Spain, citrus fruits are often used in ratafia; pears are a common component in Italy. In France, where this type of drink is thought to have originated, the traditional pits of peaches and cherries are used, as well as bitter almonds and, in many cases, cloves.
In France, where it is more common, ratafia is served as an appetizer with nuts or olives. It is also used as an ingredient in vinaigrettes, marinades, and sauces, as well as a fruit poaching liquid. Italians use ratafia as a dessert drink and as a soaking liqueur for biscuits. In this case it is often served with soft cheeses and desserts such as mascarpone.
Ratafia, while produced commercially in many wine regions, can also be made at home. Any wine can be blended with brandy, fruit, herbs and sugar before being hermetically sealed and placed in the refrigerator for 3-4 weeks. After this time, the ratafia is filtered and placed in a clean bottle, ready to be consumed. While this method doesn’t provide the same robust flavor obtained from aging the liquor in casks, it is the method most commonly used in the rural Mediterranean areas of France, Spain and Italy.
While ratafia has a long history in these European countries, its commercial production is quite small compared to other wines and spirits; it is particularly small in France, where the production of Champagne reigns. Despite this, a version of ratafia can be found in almost every home in Spain, Italy and France, where each family typically has its own special recipe that has been passed down through generations. This celebratory liqueur, which is more than five centuries old, is deeply rooted in Mediterranean culture and traditions.
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