Alchermes
Alchermes(/ælˈkɜːrmiz,-mɪs/,Italian:[alˈkɛrmes];from theArabic:القرمز,romanized:al-qirmiz,lit. 'cochineal', fromPersian:کرمست,romanized:kermest,lit. 'bloody, red, cochineal, carmine') is a type ofItalianliqueur(especially inTuscany,Emilia-Romagna,andSicily) prepared by infusing neutral spirits withsugar,cinnamon,cloves,nutmeg,andvanilla,and other herbs and flavoring agents. Its most striking characteristic is itsscarletcolor, obtained by the addition ofKermes,a smallscale insectfrom which the drink derives its name. Several proprietary variants are commercially available, where the coloring agent is acoal tar-derived dye such asE124orE126,with alcoholic contents ranging from 21 to 32%. Its chief use is in coloringpastry,although a quickdessertis sometimes made by adding it tocustard creamand sugar. In the Italian puddingzuppa inglese,sponge cakeorladyfingerssoaked in this liqueur are a major ingredient.[1]
Alkermes was a modification of an 8th-centurypotionconfectio alchermes,atoniccomposed ofraw silk,apple juice,groundpearls,musk,ambergris,gold leaf,rose water,cinnamon, sugar, andhoney.In pre-modern medicine, it was ranked among the best tonics for the heart and was frequently used for thepalpitationof the heart, orsyncope,sometimes forsmallpoxormeasles,and as a general restorative.[2]
References
[edit]- ^Riley, Gillian(2007).The Oxford Companion to Italian Food.Oxford University Press.
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This article incorporates text from a publication now in thepublic domain:Chambers, Ephraim,ed. (1728).Cyclopædia, or an Universal Dictionary of Arts and Sciences(1st ed.). James and John Knapton, et al.{{cite encyclopedia}}:Missing or empty|title=(help)
Further reading
[edit]- Greenfield, Amy Butler: Alkermes "Liqueur of Prodigious Strength"Gastronomica.2007 Winter; 7(1):25-30.
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