Chestnut liqueur

The chestnut liqueur is prepared in a very simple way. After letting it rest you will have a delicious digestive.

Autumn and chestnuts : an indissoluble combination. We love them in all ways, from the simplest to those that see them as the protagonists of a dessert or a sumptuous first course. What we regret most is that they are always there for short periods. For this reason we experimented with a chestnut liqueur, pleasantly called castagnino .

Perfect as a gastronomic gift or to serve as a digestive at the end of a meal, it contains all the flavor of chestnuts in a bottle. It is a highly alcoholic preparation therefore it should be consumed, or rather tasted, in moderation. Here are all the steps to make it happen.

How to prepare the chestnut liqueur recipe

1. First, wash the chestnuts, cut them and boil them in a pan full of water for 30 minutes.
2. Drain them, wrap them in a clean cloth and once they are warm, remove the peel.
3. Transfer them to a glass jar and cover them with alcohol. Let them rest in a cool, dark place for 25 days.
4. Then prepare the syrup by bringing the water and sugar to the boil.
5. Filter the alcohol, add the syrup and bottle.
6. Let it rest for another 15 days before consuming it .

To make the liqueur more full-bodied you can blend the chestnut pulp and add it to the alcohol. However, keep in mind that by staying there it will tend to settle at the bottom without however ceasing to give flavor to your digestive.

We recommend you also try the recipe for chestnuts in alcohol or in syrup : they are two excellent ways to preserve the flavor of this fruit for a long time.

Conservation

The chestnut liqueur will keep in the pantry for over 2 years.

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