PaPa mentions
the blanc is the
more tastier, which
is what I'd think
(but, I'm a dumbass).

Them spook stills
is sexy.

Mebbe, as Kirk is havin' them growing, someone from the States should take 'em and make the liqueur for Kirk?

If only I had the plant growin' and were in the States I would do that with pleasure. There are so many recipes to choose from.

Those are beautiful stills! Shame they are left to ghosts (or is that one of the Chartreuse monks).

I hope your genepi does well Kirk.

>If only I had the plant growin' and were in the States I would do that with pleasure. There are so many recipes to choose from.

but would you use just the flowers or the whole stem, macerate or distill, and would it have a natural color, or just be naturally colored?

Options, options, options...

For one I would use the flowers and only maceration, for the other, probably assemblage of the received distillates of whole plants-to compare which method is better and yields more interesting product. And I would choose only one species for just as the Italians do.

Naturellement, naturally coloured (I see no other way despite current trends) or left blanc.

But I would like to try it. I have had gentiane and liked it as made by someone else, not particularly interested makin' my own. But probably the best liqueur would be made by some artisanals, who have their own recipe, varying from these we have posted.

Kirkenstein would
have to convert 1/2
his considerable
plantings to geniepee
to have anyone use
just the flowery bits.

yup

Click to view attachment

with what?

If macerated, obviously with the chosen plant used, if distilled, with genepi alcoholate (circa 20ml per 2 litres) to get only the nice tinge without adding to much to the taste.

hmmm...you were pretty sold on the idea of just using flowers a while back, you know, like the italians?
and you plan to color with an alcoholate/distillate?

As I said, I would try all the possible versions, before making the final one, but natural colouration is without doubt, if I used these alcoholates presented on the sites with distillate, the hue would be quite nice- I was making Żubrówka that method; I was satisfied with the colour.

What are you drivin' at? Or maybe you interpret something wrongly? I cannot tell you ad hoc what would happen, thus I am speculatin'. If you know these who make that liqueur, tell me what they do.

>If you know these who make that liqueur, tell me what they do.

why would they tell you or me? it's a commercial enterprise.

So, you see-there are many a recipe, each has to be checked and only then we will know if it is prone to be successful or a failure.

It is not that you are given a recipe and the immediate success follows, experimenting, checking the results, modifying-many paths to tread before the final product is ready.

Art is the intelligent disposition of sensible material, for an aesthetic end.
It sounds like genepi can be used for coloring, certainly the whole plant,
I would think a properly distilled genepi, using a refined protocol, would produce the most aesthetically pleasing product. However, I can believe there are pastis made with genepi that taste good. I don't like pastis, I prefer my alcohol without sugar.

If made sans sucre, could be very tasty. Pastis/anis, I mean.

Pastis with genepi? Nice idea, if pontica and vulgaris are used, others why not.

Same reason I quit killing real estate developers, unless they are within three blocks of me.

Just make sure you coincide their disappearance with the pouring of a new foundation.

Who needs rebar when you got bones.

A Hoffa style caisson.

Looking in my cellar, I found a full sealed bottle of distilled genepi, it is from Chambery, yellowish, I didn't remember about that one, must be 3-4 years old.
Kirk, your right arm is mine.

Just say "um, no"
if he offers his
baby arm.

I was going to say that as a farmer and silversmith, his arms are too valuable.