A thriving local tradition in Le Marche is making homemade liqueur using pure alcohol or grappa infused with fruits & herbs such as visner & visciolino (cherry), nocino (walnut vanilla), brugnolino (wild plum) & many more!
Visciole is a bitter wild cherry found in abundance in the Candigliano Valley of Northern Le Marche and its leaves make the most delicious & delicate after dinner cherry digestivo Visciolino when mixed with red wine, sugar & pure alcohol. The recipe below is simple & passed to me by our dear neighbor Mama Mochi, traditionally made at the end of May/early June.
This year I made over 5 liters of visciolino (wild cherry liqueur) as well as another five types of digestivi (after dinner drinks)!
Wild Cherry Liqueur
1 liter of red wine
100 leaves of visciole (wild cherry tree)
10 leaves of a peach tree
Let soak for 10 days & filter.
Add 600 grams of sugar
1/2 liter of grappa or pure alcohol
Mix well, incorporating the sugar.
Bottle & enjoy! You can let it continue to season or age as well - keep in cool dark storage.