Génépi

Génépi or Genepy is a general term given by residents from the Alps to several rare, aromatic Alpine plants (such as Artemisia mutellina, Artemisia spicata, Artemisia umbelliformis and Artemisia glacialis) and is also the name of a digestif or liqueur produced in the region.

The digestif is something of an acquired taste. It is less sweet than many digestifs, and the flavor imparted by the herbs, which include relatives of wormwood, is reminiscent of chamomile or feverfew. It is naturally pale gold in colour, but some varieties are dyed bright green. A neutral spirit such as vodka is typically the base.

Although there are a number of commercial producers, many residents and restaurant owners in the Haute Savoie produce their own. The flowers are harvested in August and macerated in alcohol. Each mountaineer has his own "secret" recipe for Génépi, but the rule of thumb for each liter is 40 flowers, 40 g sugar, 40 percent alcohol by volume.

The Chartreuse Monks, who have been distillers for four centuries, have their own secret Génépi [http://www.chartreuse.fr/pa_genepi_uk.htm] recipe, derived from several macerations and distillations. It is the favourite local drink in the Aosta Valley in northern Italy.

External links

* [http://www.ac-grenoble.fr/heroult/rde/rde/recipes.htm Recipes from the Alps: Génépy]