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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
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