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Ratafia
Ratafia dels Raiers,[1] from La Pobla de Segur
TypeSweet alcoholic beverage
OriginMediterranean
FlavourFruits or kernels, usually almond, green wild walnuts or the kernels of peach, apricot or cherry.
Ratafià of Andorno, Italy

Ratafia is a broad term used for two types of sweet alcoholic beverages, a flavouring essence whose taste resembles bitter almonds,[2] later to a ratafia flavoured biscuit, a biscuit to be eaten along with ratafia, and later still, to a cherry variety.[3][4][5][6]

The Oxford English Dictionary lists the word's earliest date of use as 1699.[3]

Liqueur

[edit]

Ratafia liqueurs are alcoholic beverages compound liqueurs or cordials made by the maceration of ingredients such as aromatics, fruits, in pre-distilled spirits, followed by filtration and sweetening, the flavouring ingredients being merely infused in it.[7][3] Ratafia may be flavoured with kernels (almond, green walnuts, peach, apricot, or cherry),[3] lemon peel and spices in various amounts (nutmeg, cinnamon, clove, mint, rosemary, anise, etc.), typically combined with sugar. Other flavourings can be used, such as vegetables and fresh herbs.

The liqueur is typical of the Mediterranean areas of Spain, Italy, and north-east of France (Champagne and Burgundy). In the Pyrenees Ratafia is a sweet herbal liqueur made by infusing brandy or aqua-vita with a mix of lemon peel, cloves, nutmeg, green walnut peel, cinnamon, and sometimes mint and lemon verben. Up to 50 different herbs can be use, adding complexity and regional uniqueness. Traditionally is prepared around the Summer Solstice (24th of June, St John's Day) when herbs are at their peak, though some prepare it for All Saint's Day (Nov 1), to be consumed starting Christmas accompanying a simple dessert composed of dried fruits, nuts and biscuits during sobremesa (a cherished Mediterranean time spent at the table after a meal, enjoying conversation, dessert, coffee, or a drink connecting with family or friends).

In Abruzzo, Italy, Ratafia is a traditional liqueur made with sour cherries (also known as amarena cherries) and Montepulciano d'Abruzzo wine.

Lazzaroni Amaretto, Luxardo Albicocca, Kahlua, Heering Original Cherry Liqueur, Alpenz Saint Elizabeth Allspice Dram, Carlshamms Flaggpunsch, Seale John D. Taylor's Velvet Falernum are ratafia liqueurs.[8]

The liqueur form of ratafia is mentioned humorously in the lyrics of the song "The Unfortunate Miss Bailey", written by Lou Gottlieb and released by the Kingston Trio in 1959 on their album Here We Go Again!.

Fortified wine

[edit]

The second type, ratafia de Champagne,[9][6] a fortified wine, is a type of mistelle, a mixture of marc (grappa) and the unfermented juice of the grape, and is the type produced in France.

D.H. Lescombes, in New Mexico, uses Moscato grapes fortified with brandy to stop the fermentation early, which keeps the residual sugar high.[10][11]

Biscuit

[edit]

a small macaroon flavoured with almonds
− Collins English Dictionary[12]

Ratafia biscuits are made with ratafia essence, sweet almonds, apricot kernels, rosewater, egg white, sugar.[13][14] Originally made with sweet and bitter almonds, now apricot kernels.[13] Amaretto is a ratafia liquor, thus the ratafia biscuits.[13][15]

In 1727, The Compleat Housewife by Eliza Smith included a recipe for To make Ratafia Bisket,[16] with the ingredients: bitter almonds, sugar and egg white, making it a confection that is very similar to a modern macaroon.[3][17][18]

In 1789, The Complete Confectioner, by Frederick Nutt, a confectioner, formerly apprenticed with Domenico Negri,[19] an Italian who opened the Pot and Pine Apple confectionery shop at 7-8 Berkeley Square, London, founded 1757, included a recipe, "No. 29. Ratafia Biscuits":

Take half a pound of sweet almonds, and half a pound of bitter almonds, and pound them in a mortar very fine, with whites of eggs; put three pounds of powdered sugar, mix it well with the whites of eggs, to the proper thickness into a bason; put two or three sheets of paper on the plate you bake on; take your knife, and the spaddle made of wood, and drop them on the paper, let them be round, and about the size of a large nutmeg; put them in the oven, which must be quick, let them have a fine brown, and all alike, but be careful they are not burnt at bottom, else they will not come off the paper when baked; let them be cold before you take them off.[20][21][22]

Other uses

[edit]

Ratafia essence was suggested in a BBC recipe in their 1940 publication Food Facts For The Kitchen Front, for making mock marzipan, along with soya flour, margarine and sugar.[23]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Ratafia

View on Grokipedia
from Grokipedia
Ratafia is a term for several related products, including a sweet or made by infusing macerated fruits, herbs, nuts, or fruit kernels—such as those from cherries, apricots, or peaches—in a base of brandy, neutral spirit, or wine, then sweetened with or ; it also refers to an almond-flavored and a flavoring essence resembling bitter almonds, with alcoholic versions typically ranging from 15% to 30% ABV. The term is of French origin, with its first known use in English dating to 1699. Its is uncertain, but one theory derives it from the Latin phrase rata fiat, meaning "the deal is done" or "let it be ratified," possibly reflecting a toast to seal agreements. While variations exist across regions, ratafia generally serves as an aperitif, digestif, or ingredient in cocktails, prized for its aromatic complexity and traditional craftsmanship. In , ratafia often refers to a protected mistelle-style product, such as Ratafia de Champagne (IGP status since 2015), produced by blending unfermented must from Champagne varieties like and with marc brandy to halt , resulting in a naturally sweet, low-alcohol wine aged in or tanks for smoothness and depth. Similarly, Ratafia de uses unfermented must from Burgundy s blended with marc brandy, yielding a variant with notes of ripe fruit including cherry, with production on a smaller artisanal scale. Ratafia de Champagne production is limited to about 15 million bottles annually. These French iterations have roots in regional traditions. Beyond France, ratafia manifests in Mediterranean cultures, particularly in and , as a homemade cordial macerated from over 20 ingredients—including peel, walnuts, , and wild herbs—collected during the San Juan festival and steeped in brandy for 40 days before sweetening and aging. In these regions, documented since the early (e.g., a 1842 formula from Santa Coloma de Farners), it holds ethnobotanical significance as a digestive aid and cultural emblem, often featured at festivals like the annual Ratafia Fair. Italian ratafià variants, possibly originating around the 16th century in monasteries, emphasize stone fruits and spices, while eastern European nalewkas incorporate seasonal berries in a similar "ratafia" style. Historically, the drink's evolution from a Creole rum-like tafia in the French Antilles to a refined European underscores its adaptability and enduring appeal in both artisanal and commercial production.

History and Origins

Etymology

The term "ratafia" is commonly thought to derive from the Latin phrase rata fiat, meaning "it shall be " or "let the agreement be ," a formula used in legal and ceremonial contexts to seal contracts or oaths. This linguistic root is tied to historical traditions in Mediterranean regions, where the beverage served as a toast during ratification ceremonies, such as notarial agreements or weddings, symbolizing the binding nature of the pact. The connection underscores the drink's role in social and legal rituals, evolving from a simple cordial to a symbol of confirmation. The word entered English in the late , with the first documented use dated to , as recorded in major dictionaries. It evolved directly from the French "ratafia," which appeared around the same period to describe a sweet, flavored , reflecting the beverage's growing popularity in during that era. The remains uncertain, with some theories proposing origins linked to Creole terms for spirits like "tafia." Spelling and pronunciation differ across languages, such as Italian ratafià (with stress on the final ) and Spanish ratafía, preserving the core phonetic structure while accommodating Romance language evolutions.

Early Development

Ratafia originated in the Mediterranean region during the late 16th and 17th centuries, particularly in Italy's area, where a 1600 document from the Santa Maria della Sala monastery in records its production by monks as a sweet cordial infused with fruits and herbs. Initially crafted for medicinal purposes, such as tonics to aid and overall , it soon gained popularity in social and ceremonial contexts, including toasts that symbolized agreements. This versatile beverage, often based on wine or spirits macerated with cherries, almonds, or other botanicals, reflected the era's blending of traditions and culinary innovation across , , and . By the late , ratafia had spread northward via established trade routes connecting Mediterranean ports to , reaching Britain where it appeared in English texts and apothecary inventories as a digestive and flavoring essence. Imported through maritime from French and Italian suppliers, it transitioned from an exotic import to a household staple, valued for its almond-like bitterness and sweet profile in both therapeutic remedies and everyday cordials. Into the , ratafia's documentation in printed cookbooks marked its shift from primarily homemade preparations to more standardized, semi-commercial forms, as seen in Eliza Smith's 1727 , which includes a for ratafia drops using essence to flavor almond-based confections. This publication, one of the earliest English cookery books to detail such recipes, facilitated wider domestic production and hinted at emerging commercial essences sold by distillers.

Ratafia Liqueur

Production Process

The production of begins with the careful selection and preparation of ingredients, typically involving a maceration process that infuses a neutral spirit with natural flavors. Traditional methods, rooted in Mediterranean practices, often commence around the summer solstice, such as on Saint John's Day in , to harness seasonal botanicals at their peak potency. This timing aligns with the availability of fresh green walnuts, which serve as a foundational element, alongside up to 50 aromatic components including herbs like , , , and ; spices such as , cloves, and ; and citrus peels from and oranges. Fruits like cherries, nuts such as almonds or walnuts, and occasionally kernels from peaches or apricots are chopped or crushed and combined with these botanicals in a base spirit, commonly brandy or aguardiente, within a large or vessel. The mixture undergoes maceration for 1 to 6 months, often 40 to 50 days in sunnier traditions, allowing the flavors to extract slowly through exposure to or in a warm, dark place. Following maceration, the infused liquid is filtered through or cloth to remove solids, then sweetened with a syrup to achieve balance, typically resulting in a of 15-30% ABV. The sweetened product is then aged for several additional weeks or months in bottles or occasionally barrels to integrate flavors and mellow harsh notes. Modern adaptations maintain the core maceration but incorporate refinements for consistency and potency, such as distilling the macerated base to produce higher-proof variants while preserving the herbal complexity, including protected designations like Ratafia Catalana IGP established in 2018. These techniques ensure the liqueur's alcohol content remains within the 15-30% ABV range, adapting traditional recipes for contemporary production scales.

Regional Variations and Examples

In , ratafia is renowned for its herbal and fruity profile, typically crafted through the maceration of green walnuts, a variety of aromatic such as mint, lemon verbena, , , and lavender, along with spices like , cloves, and in a brandy base. This homemade tradition dates back centuries, with recipes passed down through generations and varying widely—each family guarding its unique formula, often incorporating up to 50 or more botanicals for a balanced, sweet, caramel-colored said to hold medicinal qualities. French variations from the region emphasize a sweet herbal infused with brandy, featuring green walnuts and aromatic herbs alongside spices such as cloves, , and , creating a robust digestif. In Italy, ratafia s showcase diverse fruit and nut bases; for instance, Amaretto, originating from since 1851, derives its almond flavor from an infusion of famous cookies, kernels, and subtle burnt sugar notes, classifying it as a ratafia-style spirit. Similarly, Luxardo Albicocca captures essence through the infusion of fresh pulp in alcohol, accented by mild and a light finish, evoking the traditional ratafia method of fruit maceration. Ratafia is traditionally consumed neat or chilled as an aperitif to stimulate the , or as a digestif after meals to aid digestion, often served over ice or mixed with soda for a refreshing . Cultural festivals, such as the annual Ratafia Fair in Santa Coloma de Farners near —drawing up to 50,000 visitors each —feature tastings, competitions with hundreds of entries, and workshops that highlight these consumption rituals and the liqueur's role in Catalan heritage. Among modern commercial offerings, Fred Alkemil Cherry Ratafia from , , exemplifies a revival of ancient recipes, blending pure with Italian for a rich, enveloping profile of juicy cherry, subtle spice, floral hints, and balanced acidity, ideal for sipping chilled or in desserts.

Ratafia Fortified Wine

Definition and Production

Ratafia, in the context of , is classified as a mistelle, which is an unfermented must to which a spirit—such as local marc brandy—is added to prevent fermentation and preserve the juice's natural sweetness. This process, known as mutage, involves blending fresh with a spirit such as marc brandy derived from local , typically in a ratio that results in an (ABV) of 16-22%. The addition of the spirit halts any activity, maintaining the must's high content and yielding a sweet, aromatic beverage with notes of fresh , , and nuts. In the Champagne region, production utilizes grapes from the three primary varieties: , , and , often sourced from the final pressings to capture concentrated flavors. For example, Pinot Noir contributes structure and earthy undertones, while Chardonnay adds finesse. In Burgundy, similar methods apply, with frequently employed to impart distinctive earthy notes, alongside other regional varieties like or . The must must originate from grapes eligible for the respective appellation's wines, ensuring regional authenticity. Following , ratafia undergoes aging, typically for 1-3 years in barrels or bottles, which develops complexity without oxidation. Regulations require a minimum maturation of 10 months in vats or barrels, or at least 3 years if aged in contact with . Some producers extend this to 5-7 years for enhanced depth, but the standard period balances fruit preservation with subtle wood influences. In Champagne, legal protections under the Indication Géographique (IG) status, granted in 2015 and updated with the name "Ratafia champenois" in 2021, mandate the use of local grapes and production within the delimited area. Ratafia de Bourgogne is produced according to standards set by the Organisme de Défense et de Gestion (ODG) for Eaux-de-Vie de Bourgogne, using unfermented must from regional vines fortified with local marc or fine; an application for Indication Géographique status is in progress. This production traces its roots briefly to 17th-century French practices, where byproducts like must and spirits were combined for preservation.

Notable Examples and Regions

Ratafia de Champagne represents a pinnacle of production in the Champagne region of , where it is crafted from the juice of , , and grapes, often utilizing the third or fourth press must to achieve richer phenolic profiles. A notable example is Henri Giraud's Ratafia de Champagne, which blends vintages from 1990 to 2013 and exhibits layered aromas of hazelnuts, orange marmalade, steeped black cherries, and subtle cocoa, resulting from aging in barrels. This wine highlights the region's through its minerality and balance, with production across Champagne limited to approximately 1.4 million bottles annually as of 2023. In the Bourgogne region, Ratafia de Bourgogne offers a distinct expression similar in style to the Jura's Macvin du Jura, a fortified mistelle blending unfermented with aged marc spirit. Didier Meuzard's Ratafia de Bourgogne exemplifies this tradition, featuring aromas of earth, red fruits reminiscent of Burgundy , and fresh fruit notes, with the fine Champagne spirit providing a subtle backdrop that emphasizes the grape character. New World adaptations of ratafia fortified wines demonstrate the style's versatility beyond , particularly . D.H. Lescombes Ratafia from utilizes 100% of (Moscato) grapes, fortified with brandy to halt early and preserve sweetness, yielding flavors of , ripe pears, apricots, and tropical fruits in a softer profile due to moderated brandy addition. These ratafia fortified wines are typically served chilled as an aperitif or , pairing exceptionally with , blue cheeses like , or fruit-based desserts to complement their sweetness and acidity.

Ratafia Biscuit

Ingredients and Preparation

Ratafia biscuits are primarily made from ground s or apricot kernels, egg whites, , and flavorings such as rosewater or almond extract, rendering them naturally - and dairy-free. To prepare them, egg whites are whipped to stiff peaks before folding in the and ground almond mixture to form a thick paste. The dough is then piped or dropped in small mounds onto lined trays, spaced apart to allow for spreading. They are baked at 325°F (163°C) for 20-22 minutes until crisp and lightly browned. The resulting biscuits are small, crunchy, and macaroon-like in texture, similar to Italian amaretti but typically darker in color, with a yield of 20-30 biscuits per standard batch. Variations include incorporating bitter almonds for a more authentic, intense flavor, while modern adaptations may substitute for those with nut allergies.

Historical and Cultural Context

Ratafia biscuits emerged in 18th-century Britain as a popular confection, with early recipes appearing in influential cookbooks of the period. Eliza Smith's 1727 includes a for "Ratafia Bisket," made from sweet and bitter s, sugar, and egg whites, highlighting their status as a delicate treat in genteel households. Later, Frederick Nutt's 1789 The Complete Confectioner provided a similar , emphasizing the biscuits' almond essence and ease of preparation for confectioners. These recipes reflect the growing interest in almond-flavored sweets amid the expansion of colonial trade in spices and nuts. In British culinary traditions, ratafia biscuits played a key role in social rituals, often served alongside to complement the beverage's flavors during afternoon gatherings. They were commonly incorporated into desserts like trifles, where their crisp texture and nutty profile soaked up or brandy for added depth, as seen in Victorian-era preparations. Additionally, their affinity for ratafia liqueur made them ideal pairings in after-dinner sweets, enhancing the almond notes in both. Regionally, ratafia biscuits held particular significance in , where they featured prominently in traditional desserts such as , adapting to local tastes through consistent bases. Their development owed much to Italian influences via 18th-century trade and , with British confectioners like Domenico Negri introducing techniques for amaretti-style biscuits that evolved into the ratafia variety. Nutt, who apprenticed under Negri, bridged these continental methods with British preferences. Ratafia biscuits reached their peak popularity during the , appearing frequently in elaborate tea services and festive puddings amid the era's confectionery boom. Their prominence waned in the 20th century with the rise of industrialized baking and shifting dessert trends, but they experienced a revival in the as naturally gluten-free options gained traction in contemporary baking. This resurgence aligns with broader interest in historical recipes and dietary accommodations, reintroducing them in modern gluten-free contexts.

Other Uses

Flavoring Essence

Ratafia essence is a concentrated, alcohol-based extract prized for its intense almond-like aroma, reminiscent of , and used primarily in and to enhance sweets without adding significant liquid volume. It is typically composed of essences obtained through or from bitter almonds ( dulcis var. amara) or the kernels of stone fruits like peaches, cherries, or apricots, which release natural compounds imparting the characteristic nutty taste. In modern formulations, synthetic —the key volatile compound responsible for the bitter almond scent—may be employed to replicate this profile, ensuring consistency and safety by avoiding cyanogenic glycosides present in raw bitter almonds. The preparation of ratafia essence generally involves crushed bitter almond kernels or fruit stones in a neutral alcohol base for several days to extract flavors, followed by to concentrate the essence and to remove solids; the resulting liquid is then bottled and used sparingly, often just a few drops per recipe, to avoid overpowering other ingredients. This method echoes the techniques of traditional ratafia cordials from the late 17th and 18th centuries, where similar kernel steepings in spirits created sweetened almond-flavored beverages across . Historically, ratafia essence served practical roles beyond flavoring, such as in wartime adaptations; for instance, during shortages, it was recommended in British recipes for creating mock using soya flour as a substitute base. Its almond-forward profile ties briefly to the original ratafia liqueur, capturing the essence of those kernel-infused spirits in a versatile, concentrated form. As of 2025, ratafia essence is rarely available commercially across and is often substituted with extract in ; natural versions may be sourced from bitter oils, while alcohol-free variants exist using water-based infusions or synthetic isolates to cater to non-alcoholic preferences. These products are stocked in some suppliers and online retailers, supporting applications in pastries, cakes, and confections while adhering to standards that limit natural bitter use due to concerns.

Culinary Applications

Ratafia and its almond-flavored find prominent use in desserts, where they impart a subtle nutty and aromatic depth. In traditional British trifles, ratafia is splashed over the base layers for added moisture and intensity. Similarly, ratafia enhances almond cakes and pastries by providing a concentrated note without overpowering the batter, as seen in historical recipes where it substitutes for scarce nuts during baking. These applications highlight ratafia's role in elevating layered sweets like Scottish Typsy . In cocktails and mixed drinks, ratafia serves as a versatile base or modifier, blending its and fruity profile with effervescent elements. A classic example is the Rossi Spritz, combining 60 ml of Ratafia Rossi La Rossa with 100 ml and 25 ml soda water over ice, creating a refreshing aperitif that balances sweetness with bubbles. This spritzer-style preparation echoes broader traditions where ratafia adds complexity to sparkling wine-based drinks, often enjoyed as a low-alcohol alternative during social gatherings. Savory applications of ratafia emphasize its affinity for rich, bold flavors, particularly in . It pairs harmoniously with and cured hams, where its gentle sweetness cuts through the fattiness, and complements strong cheeses such as or blue varieties, enhancing their tangy profiles without overwhelming the palate. These pairings position ratafia as an ideal digestif or table accompaniment for and dairy-based appetizers. In cultural contexts, ratafia features in Catalan holiday sweets, infusing baked goods with its distinctive herbal essence during festivals like the de la Ratafia in Santa Coloma de Farners. Local patisseries craft items such as tortell de ratafia, a walnut-studded ring cake laced with the , alongside herb-infused cookies that evoke regional traditions of communal feasting.

References

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