Genepi (Génépi, génépy, genepì) is an Alpine herbal liqueur of light olive or golden color with a strength of 20-40% by volume, popular mainly in France and Italy. The drink is made on the basis of bitter wormwood growing in the Alps (herbs of the Artemisia family). In terms of composition, jenepi is close to absinthe, but unlike the “green fairy”, it contains sugar. In addition, after infusion, absinthe is distilled (distilled), then tinted, and jenepie is only filtered. Also a similar set of ingredients in the French liqueur Chartreuse.
Etymology
The origin of the name genepi is connected with the word genippi, the designation of fragrant alpine herbs of the wormwood family, adopted in the French region of Savoy.
Despite the fact that wormwood was used in medicinal preparations and tinctures as early as the 1815th century, the liqueur appeared only in XNUMX. Gradually, the drink became the hallmark of the French Alps, they were warmed in winter, chefs began to add genepie to French cuisine.
Technology of preparation
For the production of genepie, various types of alpine wormwood (especially “white” and “black”) are used. The recipe for the drink is not a trade secret and is not protected on a regional basis, anyone can easily make liquor at home, especially since there is no fixed list of ingredients either.
It is enough to collect the flowers of alpine wormwood, dry them, then insist on this raw material vodka or alcohol. Add sugar syrup to the finished tincture, and genepi is ready. In France, they even sell ready-made sachets with dried plants, so a novice distiller does not even have to personally collect herbs.
In factories, things happen a little differently: manufacturers mix several herbal extracts, experiment with recipes and technologies, sometimes even distill liquor like absinthe, then add sugar and dyes.
The main thing is that alpine wormwood should rise in the jenepi, the rest of the ingredients can be varied at your discretion.
Famous brands. Dolin (the first company to produce genepie in 1815), Guillaumette.
Genepie Recipe
One of the popular homemade options, which is prepared in the French villages.
Ingredients:
- alpine wormwood – 40 branches;
- alcohol 90% – 0,5 liters;
- water – 0,5 liters;
- refined sugar – 40 cubes.
Preparation: soak wormwood in alcohol for 40 days (or more), then filter, dilute with syrup (sugar + water), and leave for another week in a dark place.
Today, the collection of alpine sagebrush is strictly controlled, as the grass is on the verge of extinction. Modern commercial examples of genepie contain much less of this ingredient than even 50 years ago. In addition, there is thujone in wormwood, and according to the rules adopted in Europe and the United States, its content in alcohol should not exceed 10 mg / liter (the permitted concentration may be even lower, depending on the country).
How to drink genepie
Genepie is served as a digestif after a hearty meal and is drunk neat, pre-chilled to +8-10 ° C from small glasses, wine glasses and ice-filled glasses like a tumbler or old fashion.
Bitter wormwood has medicinal properties: it improves digestion, brings down high temperatures, and has an antiseptic effect. Liquor is even recommended as a remedy for altitude sickness.
Genepie is not a substitute for absinthe or Chartreuse, the drink has a completely different taste (sweeter, without anise and licorice), but of the entire line of wormwood liqueurs, it is the most affordable.
Cocktails with genepie
- Genepy & Tonic. Just a tonic mixed with genepie in a ratio of 3:1. The cocktail is served in a tall glass filled with ice and garnished with a slice of lemon.
- Genepy side car. In a shaker with ice, mix 2 parts cognac, XNUMX part genepe and freshly squeezed lemon juice. Serve in a chilled glass with a lemon wedge.
- High Divide. Mix in an old-fashioned glass one part each of dry vermouth and sugar syrup, add 4 parts each of gin and genepie. Garnish with a sprig of rosemary.
- Marti’s Martini. In a martini glass, mix 3 part each of Martini Extra Dry and chilled water, add XNUMX/XNUMX part of genepe and Galliano liqueur, then XNUMX parts of white rum.