• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Mike S.

Chinchon - Spanish Anis

2 posts in this topic

Just picked up two interesting-looking bottles of Anis Liqueur from Spain called "Chinchon", one labeled "Dulce" (sweet) and bottled at 70 proof, the other "Seco" (dry) at 86 proof. Anyone ever heard of this stuff and/or tried it? I suppose I'm feeling sorry for myself for missing out on the last bottles of White Label Ojen sold in the last year or so at Martin Wine Cellar in New Orleans, and I'm looking for something a bit closer to Ojen than, say, MB Anisette (not that there's anything wrong with MB Anisette) for use in Ojen Frappes....


Cheers,

Mike

"The problem with the world is that everyone is a few drinks behind."

- Bogart

Share this post


Link to post
Share on other sites

Well, they are both outstanding and miles better than MB Anisette, which is sweet enough to taste like anise-flavored simple syrup to me. Even the Dulce is far drier than the MB, and much more complex with layers of flavor. The Seco is even better, nice and dry but still a liqueur (i.e., it's not like absinthe tasted neat). Both make an amazing Ojen (or rather Chinchon) Frappe -- see http://looka.gumbopages.com/2008/12/31/ojen-frappe/ for history and recipe -- and best may be the two combined (about 1.5 oz of the Seco and .5 oz of the Dulce). Very good stuff!


Cheers,

Mike

"The problem with the world is that everyone is a few drinks behind."

- Bogart

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By conifer
      Anybody know of a place in Barcelona to buy tomatillos? I've searched the markets and latino food shops to no avail.
    • By Fat Guy
      I just visited BCN and went to La Boqueria and Santa Caterina. I was most impressed with Boqueria but some people have told me others are better, cheaper, more respected by locals, etc. So what's the answer? What's the best, and how do we define best?
    • By SobaAddict70
      What makes an authentic paella?
      Does a paella have to be cooked in a special pan? (There is one, but I can't remember the name of it at the moment.)
      How varied are paellas compared to risotto?
      What kind of image is conjured up for you when you think about or hear about paella?
      For me, there is paella valenciana (the traditional kind incorporating chicken, pork, shellfish and vegetables) and a vegetarian paella. I have made recipes which were a blurring of lines between paella and risotto. What are your favorite kinds and recipes?
      Discuss...
    • By annachan
      I've recently discovered Fideua at a local Spanish restaurant and have fell in love wth it! The noodle used in this dish has a vey nice texture. What type of noodle is usually used in this dish? Anyone tried making this at home with success? Please share!
    • By thecuriousone
      Hi All-
      I tried a recipe out of The good cook, James and Jellies over the weekend. It is a bitter orange, lemon and watermelon Jam. Actually its more like a marmalade. The recipe went together easily, but a curious thing happened while I was cooking it. The recipe said to add 3 cups of sugar for each 4 cups of fruit and simmer slowly for 1 hour. I did that but at the end of the hour, the consistency still seemed thin. My first though was to reduce it further. I pulled some out of the pot to taste and continued to reduce. I never did get to a really jelled consistency, however the taste started to change, it lost the fresh watermelon flavor and took on almost a "tea taste" like the sugars in the watermelon had carmelized. It doesnt taste bad but should I have taken another approach? I'm not familiar enough with sure gel to use it if its not called for in a recipe.
      Any help would be appreciated. Its a beautiful jam, I would just like to maintain the fresh watermelon taste and have it thicker.
  • Recently Browsing   0 members

    No registered users viewing this page.