Page 98

BAR ∕

culture. It first appeared in the mid19th century as a drink obtained from the essential oils found in lemon, and the recipe has been kept for generations as a Villa Massa family secret. Limoncello is a craft liqueur made by infusing lemon rind (known as “Ovales”) –with only Sorrento lemons, of course- in pure molasses alcohol that is then mixed with a filtered water and sugar syrup. The result is a vibrant, energetic and natural liqueur. Its intense flavour will transport you to the lemon groves on the Gulf of Naples, and will delicately cleanse your palate with its perfect harmony of acidity and sweetness. It’s a classic digestif, and can be added to long drinks or used in the traditional granita al limone. Available from supermarkets for CLP 15,000.

Marie Brizard Cassis

EL PROTAGONISTA DEL KIR ROYALE Marie Brizard, hija de un tonelero de Burdeos, Francia, obtuvo en 1755 la receta de un licor que había sanado a un marinero tras sufrir una enfermedad. Ese mismo año fundó junto a su sobrino la fábrica de licores tan popular y conocida hoy en el mundo. Elaboran una gran selección de licores, entre los que se incluyen los clásicos como el Crema de Cassis de Dijon, que se prepara con el mayor cuidado de las mejores bayas de cassis. El licor se macera con las bayas durante cinco semanas –sin prensado– en tanques rotativos dentro de una mezcla de alcohol y agua, y luego se destilan siguiendo los métodos tradicionales. El brebaje de frutas obtenido, denominado crema, es intenso, profundo y concentrado: ideal para 98

clásicos cócteles como el Kir Royal que abre la hora del aperitivo. Disponible en supermercados y tiendas especializadas por 22.000 pesos. THE STAR OF THE KIR ROYALE /

In 1755, Marie Brizard, daughter of a cooper from Bordeaux, France, obtained the recipe for a liqueur that had cured a seaman of a mysterious illness. The same year, she and her nephew founded what has now become one of the world's most popular liqueur factories. They produce a great number of liqueurs, including classics such as Créme de Cassis from Dijon, which is made with painstaking care with only the best blackcurrants. The liqueur is infused with berries for five weeks –with no pressing- in rotating tanks containing a blend of alcohol and water. It is then distilled following the traditional techniques that have made it famous. The fruity beverage that results, known as “créme”, is intense, deep and highly concentrated: perfect for many classic cocktails such as the popular aperitif Kir Royal. Available in supermarkets and specialist stores for CLP 22,000.

Di Sontti Licor de Murtilla TRADICIÓN FAMILIAR

En 2011 se fundó la empresa familiar en manos de la chilena de origen italiano Gina Ferreti. Luego de un viaje a Italia y de visitar a sus parientes y ver las costumbres de la elaboración de licores en base a frutas, decidió replicar la receta de sus ancestros en Chile. Hoy producen –de forma íntegramente artesanal– 13 tipos de licores de fruta que van desde el clásico limoncello al

LUXARDO MARASCHINO ES UN CLÁSICO DEL ARTE LICORÍSTICO ITALIANO. DE FINO PERFUME, ES IDEAL TANTO PARA LA COCTELERÍA COMO PARA LA REPOSTERÍA

antiguamente utilizado níspero. La particularidad del licor de murtilla es su origen, pues proviene de frutas silvestres que crecen en la Isla Juan Fernández. Cosechado a mano, es transportada en barco hasta el continente. El sabor de la murtilla es singular y único por crecer a orillas del mar, potenciando todo su aroma y sabor. Un licor digno de probar y que acompaña la sobremesa. Disponible en licoresdisontti.cl FAMILY TRADITION / In 2011, this

family business was founded by Italianborn Chilean Gina Ferreti. After a trip to Italy to visit some relatives and see the traditional way fruit liqueurs are made in her native lands, she decided to bring an ancestral recipe back to Chile. Today, they produce –in a very low-tech manner- 13 different fruit liqueurs ranging from the classic limoncello to the almost forgotten loquat. The unique aspect of this strawberry myrtle liqueur is that it is made from berries that are grown on Juan Fernández Island. They are harvested by hand and brought to the mainland by boat. Strawberry myrtle has a very unique flavour and is found only in coastal areas, where the conditions add to its aroma and flavour. It's well worth a try and is great for an after dinner chat. Available from licoresdisontti.cl

Profile for Revista SKY Airline

Nº74 / SKY Enero 2018  

Editorial Actual

Nº74 / SKY Enero 2018  

Editorial Actual

Advertisement