View source for Ratafia

{{Short description|Alcoholic beverages}}
{{Infobox drink
| name         = Ratafia
| image        = Ratafia.JPG
| image_alt    = 
| caption      = Ratafia dels Raiers,<ref>{{cite web |title=2019 USA Spirits Ratings |url=https://usaspiritsratings.com/en/competition-global-results/2019/ |website=USA Spirits Ratings |publisher=Beverage Trade Network |access-date=2 September 2020 |archive-url=https://web.archive.org/web/20200902111339/https://usaspiritsratings.com/en/competition-global-results/2019/ |archive-date=2020-09-02  |url-status= live |language=en}}</ref> from [[La Pobla de Segur]] 
| type         = Sweet alcoholic beverage
| abv          = 
| proof        = 
| manufacturer = 
| distributor  = 
| origin       = Mediterranean 
| introduced   = 
| discontinued = 
| colour       = 
| flavour      = Fruits or kernels, usually [[almond]], green wild [[walnuts]] or the kernels of [[peach]], [[apricot]] or [[cherry]].
| ingredients  = 
| variants     = 
| related      = 
| website      = 
| region       = 
}}

[[File:Ratafià di andorno.jpg|thumb|right|220 px|Ratafià of [[Andorno Micca|Andorno]], Italy]]
'''Ratafia''' is a broad term used for two types of sweet alcoholic beverages, a flavouring essence whose taste resembles [[bitter almonds]],<ref>{{cite web | url = https://www.nigella.com/ask/flavourings-for-christmas-baking | title = Flavourings for Christmas Baking | date = 11 December 2012 | first = Nigella | last = Lawson | work = Nigella.com | access-date = 21 May 2019}}</ref> later to a ratafia flavoured biscuit, a biscuit to be eaten along with ratafia, and later still, to a cherry variety.<ref name="ratafia-biscuit">{{Cite web|url=https://www.british-history.ac.uk/no-series/traded-goods-dictionary/1550-1820/rape-vinegar-razed-ginger#h2-0007|title=Ratafia biscuit |website=British History Online|access-date=2020-02-03}}</ref><ref>{{cite web | url = https://www.waitrose.com/home/recipes/food_glossary/ratafia_biscuits.html | title = Ratafia biscuits | work = Waitrose | publisher = [[Waitrose & Partners]] | date = | access-date = 21 May 2019}}</ref><ref>{{cite web | url = https://www.bbc.com/food/ratafia_biscuits | title = Ratafia biscuits recipes | work = BBC Food | publisher = [[BBC|British Broadcasting Corporation]] | date =  | access-date = 21 May 2019}}</ref><ref name="taste_atlas">{{cite web |title=Ratafia: Nut-flavored Liqueur |url=https://www.tasteatlas.com/ratafia |website=taste atlas |publisher=AtlasMedia Ltd. (EU) |access-date=2 September 2020 |quote=Unlike the French ratafia de Champagne that classifies as a fortified wine, ratafia liqueur is associated with Mediterranean countries, primarily Italy, Catalonia, and southern France. This versatile liqueur is typically based on a neutral spirit that is macerated with fresh fruits, citrus zest, and various botanicals such as rosemary, cinnamon, mint, anise, and cloves, while similar versions may use apricot kernels or bitter almonds.  Although the recipes may vary, the choice of fruits and herbs typically includes different berry varieties.}}</ref>

The ''[[Oxford English Dictionary]]'' lists the word's earliest date of use as 1699.<ref name="ratafia-biscuit"/>

==Liqueur==
Ratafia liqueurs are alcoholic beverages compound [[liqueur]]s or [[cordial (medicine)|cordial]]s made by the [[Maceration (food)|maceration]] of ingredients such as aromatics, fruits, in pre-distilled spirits, followed by filtration and sweetening, the flavouring ingredients being merely infused in it.<ref>Froud and Turgeon (1961)</ref><ref name="ratafia-biscuit"/> Ratafia may be flavoured with kernels (almond, green walnuts, peach, apricot, or cherry),<ref name="ratafia-biscuit"/> [[Zest (ingredient)|lemon peel]] and spices in various amounts ([[nutmeg]], [[cinnamon]], [[clove]], [[Mentha|mint]], [[rosemary]], [[anise]], etc.), typically combined with sugar. Other flavourings can be used, such as vegetables and fresh herbs. 

The liqueur is typical of the Mediterranean areas of Spain, Italy, and north-east of France (Champagne and Burgundy). In the Pyrenees Ratafia is a sweet herbal liqueur made by infusing brandy or aqua-vita with a mix of lemon peel, cloves, nutmeg, green walnut peel, cinnamon, and sometimes mint and lemon verben. Up to 50 different herbs can be use, adding complexity and regional uniqueness. Traditionally is prepared around the Summer Solstice (24th of June, St John's Day) when herbs are at their peak, though some prepare it for All Saint's Day (Nov 1), to be consumed starting Christmas accompanying a simple dessert composed of dried fruits, nuts and biscuits during sobremesa (a cherished Mediterranean time spent at the table after a meal, enjoying conversation, dessert, coffee, or a drink connecting with family or friends). 

In Abruzzo, Italy, Ratafia is a traditional liqueur made with sour cherries (also known as amarena cherries) and Montepulciano d'Abruzzo wine.

Lazzaroni Amaretto, Luxardo Albicocca, Kahlua, Heering Original Cherry Liqueur, Alpenz Saint Elizabeth Allspice Dram, Carlshamms Flaggpunsch, Seale John D. Taylor's Velvet Falernum are ratafia liqueurs.<ref name="elementalmixology">{{cite web |title=Ratafia Liqueurs |url=https://www.elementalmixology.com/liquors/ratafia-liqueurs.html |website=Elemental Mixology |access-date=2 September 2020}}</ref>

The liqueur form of ratafia is mentioned humorously in the lyrics of the song "The Unfortunate Miss Bailey", written by [[Louis Gottlieb|Lou Gottlieb]] and released by [[the Kingston Trio]] in 1959 on their album ''Here We Go Again!''.

==Fortified wine==
The second type, ''ratafia de Champagne'',<ref>{{cite web |title=Ratafia |url=https://www.wine-searcher.com/grape-2153-ratafia |website=Wine-Searcher |access-date=2 September 2020 |archive-url=https://web.archive.org/web/20170315051200/http://www.wine-searcher.com/grape-2153-ratafia |archive-date=2017-03-15 |date=16 May 2018}}</ref><ref name="taste_atlas"/> a [[fortified wine]], is a type of ''[[mistelle]]'', a mixture of [[Pomace brandy|marc (grappa)]] and the unfermented juice of the grape, and is the type produced in France.

<!-- There are very few producers of Ratafia fortified wine. NOT TRUE see: es. it. etc --> 
[[St. Clair Winery|D.H. Lescombes]], in [[New Mexico wine|New Mexico]], uses [[Muscat (grape)|Moscato]] grapes fortified with [[brandy]] to stop the fermentation early, which keeps the residual sugar high.<ref>{{cite web |title=Wine Review: DH Lescombes NV "Ratafia" White Table Wine New Mexico USA |url=https://www.tastings.com/Wine-Review/DH-Lescombes-NV-Ratafia-White-Table-Wine-New-Mexico-USA-02-06-2016.aspx |website=Tastings.com |publisher=Beverage Testing Institute |access-date=2 September 2020 |date=2016}}</ref><ref>{{cite web |title=Awards |url=https://lescombeswinery.com/awards/ |website=Lescombes Family Vineyards |access-date=2 September 2020}}</ref>

==Biscuit==
<blockquote>a small [[macaroon]] flavoured with almonds<br>− ''[[Collins English Dictionary]]''<ref>{{Cite web|url=https://www.collinsdictionary.com/us/dictionary/english/ratafia-biscuit|title=Ratafia biscuit: definition and meaning |website=Collins English Dictionary|access-date=2020-02-03}}</ref></blockquote>
Ratafia biscuits are made with ratafia essence, sweet almonds, apricot kernels, rosewater, egg white, sugar.<ref name="Regula-Ysewijn">{{Cite web|url=https://app.ckbk.com/recipe/prid67377c06s001r010/18th-century-ratafia-biscuits|title=18th Century: Ratafia Biscuits from Pride and Pudding: The History of British Puddings, Savoury and Sweet by Regula Ysewijn|website=app.ckbk.com|access-date=2020-02-03}}</ref><ref>{{Cite web|url=https://www.food.com/recipe/ratafia-biscuits-109462|title=Ratafia Biscuits Recipe |website=Food.com |access-date=2020-02-03}}</ref> Originally made with sweet and bitter almonds, now apricot kernels.<ref name="Regula-Ysewijn"/> Amaretto is a ratafia liquor, thus the ratafia biscuits.<ref name="Regula-Ysewijn"/><ref>{{cite web |title=Amaretto: definition and meaning |url=https://www.collinsdictionary.com/us/dictionary/english/amaretto |website=Collins English Dictionary |access-date=2 September 2020}}</ref>

In 1727, ''[[The Compleat Housewife]]'' by [[Eliza Smith (writer)|Eliza Smith]] included a recipe for ''To make Ratafia Bisket'',<ref>{{Cite book|url=http://name.umdl.umich.edu/N04107.0001.001|title=The compleat housewife: or, Accomplish'd gentlewoman's companion: being a collection of several hundred of the most approved receipts, in cookery, pastry, confectionary, preserving, pickles, cakes, creams, jellies, made wines, cordials. And also bills of fare for every month in the year. : To which is added, a collection of near two hundred family receipts of medicines; viz. drinks, syrups, salves, ointments, and many other things of sovereign and approved efficacy in most distempers, pains, aches, wounds, sores, &c. never before made publick in these parts; fit either for private families, or such publick-spirited gentlewomen as would be beneficent to their poor neighbors. / By E. Smith.|first=E. (Eliza)|last=Smith|date=2004-12-03|access-date=2020-02-03}}</ref> with the ingredients: bitter almonds, sugar and egg white, making it a confection that is very similar to a modern [[macaroon]].<ref name="ratafia-biscuit"/><!-- Dictionary of Traded Goods and Commodities 1550-1820. Originally published by University of Wolverhampton, Wolverhampton, 2007. --><!-- British History Online is a not-for-profit digital library based at the Institute of Historical Research. --><ref>{{Cite web|url=https://books.google.com/books?id=7OJQAQAAIAAJ|title=The Compleat Housewife: Or, Accomplish'd Gentlewoman's Companion:: Being a Collection of Upwards of Six Hundred of the Most Approved Receipts in Cookery, Pastry, Confectionary, Preserving, Pickles, Cakes, Creams, Jellies, Made Wines, Cordials. With Copper Plates Curiously Engraven for the Regular Disposition of Placing the Various Dishes and Courses. And Also Bills of Fare for Every Month in the Year. To which is Added, a Collection of Above Three Hundred Family Receipts of Medicines: Viz. Drinks, Syrups, Salves, Ointments ...|first=Eliza|last=Smith|date=1739-02-03|publisher=J. and J. Pemberton|access-date=2020-02-03|via=Google Books}}</ref><ref>{{Cite web|url=https://archive.org/details/2711361R.nlm.nih.gov|title=The compleat housewife, or, Accomplished gentlewoman's companion : being a collection of upwards of seven hundred of the most approved receipts in cookery, pastry, confectionary, potting, collaring, preserving, pickles, cakes, custards, creams, preserves, conserves, syrups, jellies, made wines, cordials, distilling, brewing : with copper plates, curiously engraven, for the regular disposition or placing of the various dishes and courses : and also, bills of fare for every month in the year : to which is added, a collection of three hundred receipts of medicines, consisting of drinks, syrups, salves, ointments, &c. which, after many years of experience, have been proved to be innocent in their application, and most salutary in their use : with directions for marketing|first=E. (Eliza)|last=Smith|date=1773-02-03|publisher=London : Printed for J. Buckland, J. and F. Rivington, J. Hinton, Hawes, Clarke and Collins, W. Johnston, C. Crowder, T. Longman, B. Law, T. Lowndes, S. Bladon, W. Nicoll, and C. and R. Ward|access-date=2020-02-03|via=Internet Archive}}</ref>

In 1789, ''The Complete Confectioner'', by Frederick Nutt, a confectioner, formerly apprenticed with Domenico Negri,<ref>{{cite news |last1=Sanborn |first1=Vic |title=The Pot and Pineapple and Gunter's: Domenico Negri, Robert Gunter, and the Confectioner's Art in Georgian London  |work=Jane Austen's World  |location=Maryland, USA |language=en |date=10 July 2013 }}</ref> an Italian who opened the [[Gunter's Tea Shop|Pot and Pine Apple]] confectionery shop at 7-8 [[Berkeley Square]], London, founded 1757, included a recipe, "No. 29. Ratafia Biscuits":
<blockquote>Take half a pound of sweet almonds, and half a pound of bitter almonds, and pound them in a mortar very fine, with whites of eggs; put three pounds of powdered sugar, mix it well with the whites of eggs, to the proper thickness into a bason; put two or three sheets of paper on the plate you bake on; take your knife, and the spaddle made of wood, and drop them on the paper, let them be round, and about the size of a large nutmeg; put them in the oven, which must be quick, let them have a fine brown, and all alike, but be careful they are not burnt at bottom, else they will not come off the paper when baked; let them be cold before you take them off.<ref name="completeconfecti07nutt">{{cite book |last1=Nutt |first1=Frederick |title=The complete confectioner : or, The whole art of confectionary made easy: containing, among a variety of useful matter, the art of making the various kinds of biscuits, drops ... as also the most approved method of making cheeses, puddings, cakes &c. in 250 cheap and fashionable receipts. The result of many years experience with the celebrated Negri and Witten. |date=1807 |publisher=London printed: New York : reprinted, for Richard Scott and sold at his bookstore, no. 243 Pearl-street |page=25 |url=https://archive.org/details/completeconfecti07nutt |access-date=2 September 2020 |quote=No. 29. Ratafia Biscuits}}</ref><ref name="books.google.eX0EAAAAYAAJ">{{cite book |last1=Nutt |first1=Frederick |title=The Complete Confectioner: Or, The Whole Art of Confectionary Made Easy: Containing, Among a Variety of Useful Matter, the Art of Making the Various Kinds of Biscuits, Drops ... as Also the Most Approved Method of Making Cheeses, Puddings, Cakes &c. in 250 Cheap and Fashionable Receipts. The Result of Many Years Experience with the Celebrated Negri and Witten |date=1807 |publisher=reprinted, for Richard Scott and sold at his bookstore, no. 243 Pearl-street |page=25 |url=https://books.google.com/books?id=eX0EAAAAYAAJ&q=%22No.+29.+Ratafia+Biscuits%22 |language=en |quote=No. 29. Ratafia Biscuits}}</ref><ref name="books.google.xCibhiqOX30C">{{cite book |last1=Nutt |first1=Frederick |title=The Complete Confectioner, Or, The Whole Art of Confectionary, Made Easy; with Receipts for Liqueures, Home-made Wines, &c: The Result of Many Years Experience with the Celebrated Negri and Witten |date=1809 |publisher=Matthews and Leigh (J. Smeeton, printer) |location=London |page=38 |edition=6 |url=https://books.google.com/books?id=xCibhiqOX30C&q=%22No.+29.+Ratafia+Biscuits%22 |language=en |quote=No. 29. Ratafia Biscuits}}</ref>
</blockquote>

==Other uses==
Ratafia essence was suggested in a BBC recipe in their 1940 publication ''Food Facts For The Kitchen Front'', for making mock marzipan, along with soya flour, margarine and sugar.<ref>{{cite web |last1=Ekins |first1=Carolyn |title=Mock Marzipan No.100 |url=https://the1940sexperiment.com/2012/12/01/mock-marzipan-no-100/ |website=The 1940s Experiment |date=December 2012 |access-date=29 April 2020}}</ref>

==References==
'''Notes'''
{{Reflist}}

'''Sources'''
*{{EB1911|wstitle=Ratafia|ref=none}}
*{{NIE|title=Ratafia}}

{{Chocolate beverages}}
{{French cuisine}}

[[Category:Mistelle]]