Aromas from the land of the Riviera,
on your tables... with love

Home made Liquor

400ml of alcohol 95°;
300g of sugar;
400ml of water;
5gr of peppermint
1 sprig of rosemary about 20cm;
10 grape raisins;
10 basil leaves;
10gr mountain savory

Chop all of the herbs and put in an air-tight jar with the alcohol.  Leave to steep for 21 days shaking it from time to time.  Make a syrup using the sugar and water.  Once cooled, add to the infusion in the jar and leave for another 10/15 days.  Filter it and bottle.