> Here is my problem...i have a few limited resources here and i can't
> seem to find what these liqueurs are...or if i can associate them
> with anything...that would work as a substitute...: Benedictine
> D.O.M., Aperol, calvados, punt e mes, fernet branca, cachaca, batida
> de coco, chartueuse, armagnac, pernod, dubonnet, creme de cassis,
> amarelle cherry, madeira, gold rum, prosecca, kirchwasser, noilly
> prat, celtic crossings, advocaat, cordial campari, metaxa, peychaud
> bitters, and something called bloody orange juice. If you know whata
> it is, and have some receipies, they would be greatly
> appreciated...*wench*
I can give you a few answers.....
Blood orange juice is the juice of Blood Oranges, so called because they are
red inside, when they are in season they are available form most bug
supermarkets, they also sell bottles of Juice in the fresh juice cabinet
Metaxa is a type of greek brandy, sorry no alternatives
Madeira is a type of fortified wine from the island of Madeira, again no
alternatives
cachaca is a Brazilian Liquer, the nearest way to descride it would be to
take half a glass of Bacardi,grind half a fresh lime into it and add half a
table spoon full of brown sugar, not exactly the same but close
Dubonnet is a vermouth similar to campari
Pernod is a aniseed flavoured spirit, a cross between a liqeyr and a vermouth
Fernet branca is an italian vemouth type drink that tastes bloody horrible
Creme de cassis is a blackcurrent liquer made by dekuyper and by bols
Advocat is a bit like a spirit based egg nog
I know plenty of recipes using some of the others but cant really describe
what they are
Drop me a line if you need more info
Dazza