Last year, out of curiosity and like the majority of the inhabitants of the savoie region, I decided to make a batch of Genepi. Part 1 and Part 2 And it was a good first attempt.
However as we start year 2 we want to try and do things in year 1 better, with maximum overkill.
In year 1 we used the 40/40/40 method. 40% alcohol, 40 grams of sugar and 40 genepi flowers. The general consenus of tasters was it was a less sweet alternative to shop bought versions. Click here
The original recipe called for 90% alcohol, which is not easily available in France, although its freely available in Italy (they use the high ethanol content to strip the oils when making lemonchello) I wasnt going to incur the time and tolls just to get a bottle of neat alcohol.
So instead of Italy I reached out to our inebriated Polish friends who sent me 1 litre of almost pure drinking alcohol.
Through out the summer we will go through the process of creating (and diluting) Genepi 2.0