Description
Preparation
The Frigolet liqueur is made from approximately thirty aromatic plants, spices and honey. The delicious recipe is a secret.
The plants are sorted, dried and selected according to their aromatic quality. Some of the plants used are thyme, rosemary, lavender and lemon balm. As for the spices, the recipe is enriched with cinnamon, cloves and nutmeg.
The extract of Frigolet is created through the distillation of these herbs and spices with 96° alcohol in a still. The final extract is between 85° and 88°.o dans un alambic, pour obtenir un extrait de Frigolet à 85o-88o.
The final touch is a honey sirop that is prepared to complete the famous liqueur at 43°.oDifferent types of honey are used in the composition of the syrup : thyme, rosemary, lavender, and a variety of flowers. The distillery uses only honey from the region (south of Drôme, Alpilles). The production of the syrup is just as delicate as the elixir. Too much heat risks damaging the intrinsic properties of the honey.
A natural extract of rhubarb root is also added to the mixture, which gives the drink it's beautiful golden colour.
Finally, the enigmatic elixir is aged for 6 to 9 months in oak barrels before it is blended and bottled.
Tasting
The Frigolet is above all a digestive, made from eupeptic plants. It is excellent when served chilled, with an ice cube or on crushed ice. It can be stored in the fridge but not in the freezer. Freezing could alter the subtle aromas of the drink.
The drink can also be added to herbal tea. A few drops of the precious elixir will transform a basic verbana infusion into an indulgent delicacy.
Naturally, the liqueur can also be used in the preparation of cocktails or as an aperitif.
Lastly, the nectar perfectly compliments typical Mediterranean dishes like roasted meats or a citrus based dessert.
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