Comments on: It’s green!! – Liquore Alloro (Bay Leaf Liqueur)

By: Joe

Joe — Wed, 14 Sep 2022 16:05:05 +0000

In reply to Amanda. Amanda.. Thanks. Let me know how it turns out!! We can't get 200 proof alcohol in California so I only can make this when I have a friend driving to Arizona and back!! Cheers.. Joe

By: Amanda

Amanda — Sun, 10 Jul 2022 20:24:28 +0000

I’m so grateful for this recipe! I just left an incredible dinner in Puglia that ended with this incredible drink. Living in the Bay Area surrounded by Bay trees, I knew I had to make this. I appreciate the comments discussing the different species and I’ll try to report back on how mine turns out with California bay leaves.

By: Joe

Joe — Mon, 05 Jul 2021 18:49:30 +0000

In reply to Lauren. Great! Let us know how it comes out! Joe

By: Lauren

Lauren — Mon, 05 Jul 2021 18:47:09 +0000

FYI, I’m making this now, in July – if you keep trimming your bay bush (which you’ll want to, as they flourish proverbially) you’ll get plenty of new light green leaves.

By: Joe

Joe — Sun, 25 Apr 2021 18:50:09 +0000

In reply to Georgia Anne Zadra. Georgia: Thanks for the comment. You are of course right. I've tried this drink with both kinds of bay leaves. They are actually each delicious in their own way. Thanks! Joe

By: Georgia Anne Zadra

Georgia Anne Zadra — Sun, 25 Apr 2021 16:11:22 +0000

I had an interesting experience with Alloro in Italy. Fortunately my daughter was able to pilot me back to our mountain side vacation spot. I’m trying lemoncello and want to try this. However, I want to emphasize that the California bay tree (umbellularia California) is native to California and the only species in that genus. So most certainly it was not used in Italy, which is neither here nor there. It’s according to your taste, but if you truly want to make genuine alloro scavenge your area for a laurus nobilis in the spring, around late April in the Bay Area and pick the supple lighter green leaves. It is easy to tell them when you actually see and feel them, and proceed to follow your recipe

By: Brian

Brian — Wed, 03 Mar 2021 02:31:06 +0000

Excited to find this recipe! In my Bay Area hikes, I noticed the flowers blooming on the California Bay Laurels this past week or so, and it made me wonder if there was anything that could be foraged from them. I’ll definitely try it when there are young leaves on the trees. I did want to point out, however, that this article treats the (Mediterranean) Bay Laurel and California Bay Laurel (also known as the Oregon Myrtle, among other things) as though they are the same, or interchangeable, but they are a different species entirely. I haven’t had any version of the liqueur, but I have read that the California Bay Laurel’s leaves have a different, and stronger flavor than that of the Bay Laurel from which we get our Bay Leaves for cooking, and from which the Italian liqueur would certainly be made. Just wanted to leave this here for anyone else interested. Thanks for the recipe!

By: Angela Holmes

Angela Holmes — Sat, 07 Sep 2019 04:35:42 +0000

Please correct my mistakes if posdible on spelling and grammar. Oops

By: Angela Holmes

Angela Holmes — Sat, 07 Sep 2019 04:32:25 +0000

One day while hiking through Natural Bridhes in Columbia Californoa I smelled a sweet aroma that smelled familiar to me. My greastest sense is my smell and reached a laurel tree. I vowed to go back and collect more for stews, chile, and soups. A recent trip to Florence Italy’s found me at the end of dinner with our adorable waitress consuming shots of laurel liquor with us. This weekend I will be treaking back to Columbia (off the 108 highway near the Sierras) to gather some leaves. My husband makes mead and beer on a gular basis and Im sure he will be able to follow your recipe. Thank you for sharing this post with the recipe. Angela Holmex with Bear Creek Organic Spa in Merced, CA.

By: Joe

Joe — Tue, 14 Aug 2018 17:57:48 +0000

In reply to Leigh. Yes, that would be fine. Thanks. Joe