The aperitifs and liqueurs of Corsica

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The aperitifs and liqueurs of Corsica

 

Corsican aperitifs and liqueurs are a speciality of corses products.
Alcohol abuse is dangerous to health. To consume in moderation.

Will you take a little aperitif from the country?

Before lunch or when the evening comes, we can start to take an aperitif, nothing will prevent us from refreshing ourselves by these summer heats! And it falls...

 

Corsican aperitifs and liqueurs are a speciality of corses products.
Alcohol abuse is dangerous to health. To consume in moderation.

Will you take a little aperitif from the country?

Before lunch or when the evening comes, we can start to take an aperitif, nothing will prevent us from refreshing ourselves by these summer heats! And it falls rather well, it turns out that in Corsica the aperitif is a moment of relaxation and conviviality very appreciated, often accompanied by charcuterie and cheese. And I'm sure! Whether you are Corsican, German, Italian, Dutch or English, who does not like to have a drink with friends or family? We will therefore find the different Cape Corsica and liqueurs of our island of beauty without delay.

The Cap Corse L.N. Mattei, an emblematic aperitif!

Elaborated in 1872 by Louis-Napoléon Mattei, the Cap Corse (white or red) is an aperitif aged in oak barrels based on Capicursu Muscat, macerated oranges, maquis plants and quinquina. This Corsican alcohol sold all over the world and found itself in all the bars, we found a lot of derivatives (ashtrays, card games, jug...). It was only 29 years later, in 1901, that Cap Corse Damiani made its appearance, elaborated by Simon Damiani. Very quickly, he launches the first pastis Corsican: pasties Dami, then a few years later, cédrat liqueurs, Myrtle liqueurs, chestnut liqueurs... Etc. All remarkably delicious.

Our Corsican liqueurs from the Orsini domain

Born from a handmade manufacture in Calenzana in Haute Corse, the Orsini liqueurs are derived from very old recipes, elaborated with several varieties of fruits and berries, their flavours are indisputable. The Domaine Orsini won 4 medals at the General agricultural competition Paris 2018.

 

The corsic alcohols we have just quoted are available below.

 

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The aperitifs and liqueurs of Corsica There are 14 products.

Subcategories

  • Myrtle Liqueur

    Myrtle liqueurs are a specialty of Corsican liqueurs. Alcohol abuse is dangerous to your health. To be consumed in moderation.

    Corsica myrtle liqueur

    A little myrtle? Please don't say no! Now that you're here, you'll have a little digestive all the same! Yes, welcome to Corsica, where myrtle liqueur is in the spotlight at the end of a meal. More than a tradition, myrtle liqueur is one of the essentials of the digestives of Corsican tables. It is a liqueur with fruity and fragrant aromas that ends with an astringent note at the end of the mouth. It is usually drunk fresh or icy, as a digestive or as an aperitif.

    The myrtle liqueur from the Orsini estate

    Very fruity, authentic and delicate, the myrtle liqueur of the Orsini domain surprises with its incomparable taste. Made from myrtle berries picked on the hillsides of Calenzana (Corsica), it is crafted from ancient recipes that are as original as ever. The Corse Orsini myrtle liqueur is therefore the result of the quality of a land, a passion and a tradition... and a long work of maceration. The estate has already received several medals at the Paris agricultural competition and is now one of the best producers of Corsican wines and liqueurs.

    A family liqueur

    Myrtle liqueur is a long-standing tradition in Corsica. Since the 19th century, Corsican families have been developing their own myrtle liqueur for their personal consumption, hence the variety of techniques used. However, the ingredients remain the same, water, brandy in which the berries were macerated by adding sugar and/or honey.

     

    Myrtle is a shrub common in Mediterranean regions, its berries are purple and its leaves have a smell that resembles rosemary, perfect for flavoring dishes.

     

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  • Chestnut liqueur

    Chestnut liqueurs are a specialty of Corsican liqueurs. Alcohol abuse is dangerous to your health. To be consumed in moderation.

    Corsican chestnut liqueur

    Chestnut liqueur is a must-have drink on our island of beauty. If you like chestnut and liqueur, you will melt with pleasure! At the same time delicate and sweet, it is very popular in appetizers, cocktails and desserts.

    Tasting ideas

    The chestnut liqueur is simply pure, directly on ice in a digestive glass. You can also add a small dose to your glass of white wine or champagne. Regarding cocktails, there is one that I particularly appreciate, it is a mixture of chestnut liqueur, vodka, apricot cream, lemon juice and cherry, it's a delight! It also blends perfectly with the scent of apple so do not hesitate to use it in pastry. One last tip, try the pancakes with flour and chestnut liqueur, I will say no more.

    The chestnut liqueur from the Orsini estate

    Fruity, sweet and delicate, the chestnut liqueur from the Orsini estate surprises with a subtle and intense fragrance. Made from Corsican chestnuts, it is handcrafted in Calenzana based on ancient recipes that are as original as ever. The Corsican Orsini chestnut liqueur is therefore the result of the quality of a land, a passion and a tradition... and a long work of maceration. The estate has already received several medals at the Paris agricultural competition and is now one of the best producers of Corsican wines and liqueurs.

    The chestnut and Corsica

    According to a famous Corsican proverb, it says: "A chà un ni hà, un ni mangna. Se tu voli a farina Va à coglia a castagna" / "He who has nothing does not eat. If you want flour, go pick chestnuts." Indeed, the chestnut was for a long time the staple food of the Corsican people, commonly called "the bread tree", Pasquale Paoli himself said: "As long as we have chestnuts, we will have bread". The chestnut will therefore remain of paramount importance in terms of food and construction until the beginning of the 20th century. But from the First World War, traditional farms began to be abandoned for the timber trade. As a result, Corsica lost more than half of its chestnut forests in 25 years. Then it was the abandonment of the timber trade, which allowed the forests to recover, and from the 1970s, the cultivation of chestnuts restarted. Since 2006, Corsican chestnut flour has been protected by a controlled appellation of origin (AOC) and since 2010 by a protected designation of origin (AOP) at EU level. I will end with a quote: "Corsica is like the chestnut, indispensable, immortal and full of flavors".


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  • Cap Corse Mattei
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