By Liliana Ruiz-Healy 

I was 6 when I got a magic oven. I have this vivid image of when I was mixing that crappy flour mix with water and eggs, throwing it into this “toy,” and a few minutes later: a perfect little cake. How did this gooey liquid just turn into this spongy thing?! Something in me became alive. This was the beginning of what has become forever in my life: transforming foods and plants into elixirs of happiness.

In herb school, we first learn the taste of herbs in their fresh and dried forms. Then we explore how they taste when we extract them in different solvents, temperatures, etc., to experiencing their medicinal potency. As herbalists, we get taught to NEVER give herbs to clients we personally haven’t worked closely.

In coffee, we learn where beans are grown, then dried and roasted; how these elements affect its aroma and flavor profile, and how it all comes down to grind girth, dose, time, temperature and weight at the moment of extraction when we’re wanting to make a perfectly balanced shot or drip (some of these apply to herbal medicine making).

In functional medicine, we learn biochemistry, anatomy, physiology; about neuropathways, and how compounds (which all plants and foods have) affect chemical reactions and microbes associated with our mood and taste buds which are connected to our gut, brain, taste buds and cravings. 

In culinary, we learn cooking methods, equipment, knife skills, ingredients, menu drafting, costs, and plating.

To me, these four schools have influenced how I now approach food and herb medicine in the kitchen, in the studio, in consults, as art, as healing. Where I understood the concept of Synaesthesia, which I always believed was simply human, because not all words are reality always. And as it is said by Merleau-Ponty: “synesthesia is inherent not exceptional”. Perception cannot be characterized as a type of thought in a classical, reflective sense. Words become creations. Movement becomes feeling. Plants become a body system. Colors become flavors. Flavors become sounds. Emotions become… whatever you want them to be. I discovered Pink is my favorite flavor. Honey is my favorite movement. The feeling(s) I had with that magic oven when I was 6, now had an explanation. 

One of the most exciting things I have learned, is to craft pleasurable and sophisticated medicine that has the ability to create sensorial experiences through color, aroma, flavor, and of course to benefit from the plant’s properties.

WHAT EXACTLY ARE LIQUEURS?

 And in this particular time, I’m talking about: LIQUEURS (French word, sounds like lee-cou-gh) (American English liquor, sounds lee-cor).

Liqueurs are base spirits that are distilled; they might go through a fermentation process, sometimes aged, and then bottled (wine, beer, whiskey, mezcal, gin, sake, etc.). We need these to make LIQUEURS. These are the base spirits used to extract the flavors we give to liqueurs or flavorless grain or cane alcohol. We infuse them with herbs, barks, flowers, fruits, syrups, and the most incredible part is they are highly medicinal when done right (Amaros, Bitters, Cordials: Absinthe, Jägermeister, St. Germain, Angostura, Underberg, Limoncello). They were originally crafted as a before or after-sipping drink to stimulate the appetite: Bitters (amaro is the Italian word for bitter, amargo in Spanish). The properties of bitter herbs help to release digestive enzymes, allowing the gastric system to absorb and break down nutrients better. So, all liqueurs are liquors, but not all liquors are liqueurs.

CORDIALS

Cordials were also used in medieval times, as medicine for many ailments, but also as love potions and aphrodisiacs. The word cordial derives from the Latin word “cor,” which means “heart,” “corazón” en español (isn’t language really cool?). This is because they were originally used to lighten up and stimulate the heart of those who were sick. A delicious cordial was often shared to “bring the heart” to a situation, friendship, or budding romantic relationship. These tend to be on the sweeter side.

I started making bitters in 2018, liqueurs in 2020. I don’t exactly remember how and why, but the first I ever made was a cherry cacao cordial that blew my mind. Now in 2024,  even though I am still a baby liqueur maker, I’ve made soooo many. Always by intuition, flavors and themes. They all have a story. Some of them have been more difficult than others, but at the end… they’re all special, and unique. So please never ask me which one is my favorite, because they all are, and i’ll have something to say about each and every one. I love sipping on them in cute little vessels, in spritz, in teas (I sometimes use them as sweeteners, and a little goes a long way – it’s not like drinking a cocktail since it’s a very small pour, a few droppers even). I’ve also baked with them and made amaro floats (like an affogato without the coffee). I. LOVE. THEM. I especially LOOOOOOVE to share them with friends and loved ones.

ROSE & VANILLA CORDIAL

2 cups of rose petals, dry  & organic

1 vanilla bean, halved 

2 cups of brandy or vodka

1 cup of water 

1 cup honey.

In a jar put roses and vanilla bean. Cover with spirits, water, and honey.Seal and label.Let sit for at least 2 weeks in a cool dark place. After this time, strain.You can add more honey and/or water if it’s too boozy for you.

https://www.goodedennola.com/wp-admin