Liquore di alloro

Laurel liqueur is a traditional specialty usually associated with Apulia, though similar varieties can be found in other Italian regions. This vibrant green liqueur is produced by macerating fresh laurel leaves (bay leaves) in alcohol. The only other ingredients include sugar and water, which alter the sweetness and the strength of the liqueur.

When strained and sweetened, liquore di alloro needs to be rested in a cold and dark place. This aromatic and herbaceous drink is mostly homemade, and it is usually enjoyed as a well-chilled digestif.