The first strained drops on the 21st day / Coffee Liqueur No. 3 (24.II.2011)
Towards the end of the 13th century the idea of infusing herbs in alcohol to better obtain their healing powers reached Europe. It was the general intention to heal, thus only apothecaries and monasteries were able and allowed to make liqueur. With the sudden availability of sugar through colonisation, new possibilities were there and as of the 16th and 17th centuries the use of liqueur for drinking pleasure had become the norm. Medicinal purposes were no longer priority. Then coffee arrived. Dozens of companies have developed their own recipes for coffee liqueur. Momentarily I am enjoying the first drops of my Coffee Liqueur No. 3
Pasta with coffee and basil leaves


Piccolo at the Milk Bar, London / Sept.2010

One thought on “…..

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s