Digestifs, which are traditionally alcoholic drinks enjoyed after a large dinner, are not something American’s are very used to having. However, in Italy they are a part of life and offered at the end of meals. They are strong, aromatic and perfectly sweet. I kind of feel like they are the perfect thing after dinner too because for me they are a substitute for dessert.

I wanted to share this recipe with you now because this liqueur is a fun unique homemade gift to share during the holidays. It takes a good month to make though so I wanted you to have time. I love to put it in pretty bottles and handmake the labels…or add it to a pretty gift basket. It is sure to be loved!

A recipe gone wrong or right…depends on how you look at it :) The final color of this fantastic liqueur should not be red but I honestly kept forgetting about it...haha! It needs to sit in the fridge and then a dark place so it was just too out of sight out of mind for me. I think I left it in the fridge a week longer than needed and like 2 weeks or more longer on the next step. So, instead of having a herbal green looking liqueur I ended up with a gorgeous rich cherry colored one. I don’t know what science went on here but the end product was delicious and beautiful! The only bad part about it is that I can’t show you what the “normal liqueur” would look like. I guess you’ll have to find out for yourself!

I’ll be making some more for myself soon too :)

The ingredients

ROSEMARY, BASIL & LEMON LIQUEUR

6 - 6” rosemary sprigs
16 large fresh basil leaves
3 - 2” strips lemon peel (try to make sure there is no white pith because it will add bitterness)
2 cups Everclear
1/2 cup water
3/4 cup sugar

Variation - ROSEMARY, BAY LEAF, & ORANGE LIQUEUR

6 - 6” rosemary sprigs
12 large bay leaves
3 - 2” strips orange peel
2 cups Everclear
1/2 cup water
3/4 cup sugar

The preparation

Place the rosemary, basil and lemon peel (use bay leaves and orange peel for the other variation) into a jar with a lid. Fill the jar with Everclear and seal. Place in the fridge. Shake the jar once a day for one week.
After the week, make a simple syrup. Combine the sugar and water and bring to a simmer stirring to make sure all the sugar is dissolved. Remove from the heat and let cool.
Combine the cooled simple syrup with the alcohol and herbs, seal, and leave for an additional week in a dark cool place. I use a gallon glass jar for this.
After the week, strain out the herbs with a sieve (fine strainer). Return the liquid to the jar and let sit for an additional 3-4 weeks in a dark cool place.
If the liqueur is a little cloudy it can be put through a cheesecloth to filter it again. Pour into desired bottles.
Enjoy chilled in small glass after a meal (or anytime like me :)