Alma De Trabanco Recipe
quinquina liqueur from Spain / made from apple & grape wines with botanicals
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Alma de Trabanco
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
La Hora del Vermut
Method
Preparation
Straining the Mixture
After the steeping period, strain the mixture through a fine mesh sieve or cheesecloth to remove the solid botanicals.
Making the Syrup
In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Allow it to cool.
Combining Ingredients
Once the syrup has cooled, mix it with the strained infusion and add the neutral alcohol to the mixture. Stir well to combine all ingredients.
Bottling
Pour the liqueur into clean, sterilized bottles. Seal tightly and label them.
Resting Period
Allow the liqueur to rest for at least 2 weeks before consuming, which will help to develop the flavors further.