Ratafia
 | |
| Jenis | Sweet alcoholic beverage |
|---|---|
| Negara asal | Mediterranean |
| Rasa | Fruits or kernels, usually almond, or the kernels of peach, apricot or cherry |
Ratafia minangka istilah wiyar sing digunakake kanggo rong jinis omben-omben sing legi, intine rasa sing rasane mirip almond sing pait, [2] mengko dadi biskuit rasa ratafia, biskuit sing bisa dipangan bebarengan karo ratafia, lan mengko isih, kanggo macem-macem ceri . [3] [4] [5] [6] Kamus Inggris Oxford nyathet tanggal panggunaan paling awal ing taun 1699.
Rujukan[besut | besut sumber]
- ↑ "2019 USA Spirits Ratings". USA Spirits Ratings (ing basa Inggris). Beverage Trade Network. Diarsip saka asliné ing 2020-09-02. Dibukak ing 2 September 2020.
- ↑ Lawson, Nigella (11 December 2012). "Flavourings for Christmas Baking". Nigella.com. Dibukak ing 21 May 2019.
- ↑ a b "Ratafia biscuit". British History Online. Dibukak ing 2020-02-03.
- ↑ "Ratafia biscuits". Waitrose. Waitrose & Partners. Dibukak ing 21 May 2019.
- ↑ "Ratafia biscuits recipes". BBC Food. British Broadcasting Corporation. Dibukak ing 21 May 2019.
- ↑ "Ratafia: Nut-flavored Liqueur". taste atlas. AtlasMedia Ltd. (EU). Dibukak ing 2 September 2020.
Unlike the French ratafia de Champagne that classifies as a fortified wine, ratafia liqueur is associated with Mediterranean countries, primarily Italy, Catalonia, and southern France. This versatile liqueur is typically based on a neutral spirit that is macerated with fresh fruits, citrus zest, and various botanicals such as rosemary, cinnamon, mint, anise, and cloves, while similar versions may use apricot kernels or bitter almonds. Although the recipes may vary, the choice of fruits and herbs typically includes different berry varieties.