Chestnut Liqueur

Ingredients:

• 1 liter of alcohol 95º
• 30 oz chestnut
• 1 bay leaf
• 2 spoons of salt
• 1 ¼  liters of water
• 5 ¼ cups sugar
• 1 vanilla bean         
  
  
  Put the chestnuts and the bay leaf in a pot with 2 spoons of salt and cold water.
  Boil for about 1 hour and half.
  Peel the chestnut and remove the internal pellicle.
  Cut them in pieces.
  Put the chestnut, the vanilla bean and the alcohol in an airtight jar.
  Let soak for 1 month.
  Filter.
  Make a syrup with the sugar and the water.
  Add the syrup to the alcohol.
  Bottle and let rest for 2 months.
  
  
  
  
  Serve with Mistocchine (see recipe in PASTRIES AND OTHER RECIPES)
  The Mistocchines are typical cookies in Bologna city (Emilia Romagna region).                                                                    
  Poor people cooked them on a cooker plate and sold them in the streets.                                                                                         
  Nowadays we bake them in the oven to obtain a more even cooking.
  
  
  Pour 2 part of Chestnut Liqueur, 1 part of Rum, 1 part of Arancello Liqueur (or Cointreau), 2 teaspoons of Vanilla Rosolio in a large glass and stir.                Garnish with orange zest and serve with 2 Mistocchines and a Marron Glacè.