In many spices, a much more bitter and astringent flavor will ensue from the use of an alcoholic base as opposed to one of water. Depending on tastes and the type of liqueur desired this may, or may not be desirable and the choice of a base liquid should, therefore, be carefully considered. A generally short period of ageing to rest the final product and allow the marrying of the aromatics to the alcohol. Please note that for the purposes of our study within the Medieval framework, coloration and cold stabilization are not applicable. All coloration would generally have been provided, within our period of study, by the aromatic and flavoring agents which were used in the liqueur's preparation.
Cold stabilization is a technique too modern for our studies.
The remainder of the steps outlined above, however, are virtually unchanged from the time of our study and comprise all of the steps required in producing flavored and aromatic liqueurs. Liqueur and Cordial Recipes Recipes for liqueurs and cordials are a strange and unusual lot. Of those liqueurs whose names have come down to us through the years, in many cases that is all that we know. Others are simple herbal mixtures of only a single spice, such as anise. Some, like Kummel are made up of only two herbs i.e. caraway and cumin.