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An essence is a concentrated flavour you add to a neutral base, and it is how most people at home end up with something that tastes like the bottle they brought back from holiday. The blending work has already been done for you. Your job is the proportions and the resting time.
Two traditions sit side by side on this page. The Italian one is Curci, with Limoncello, Amaretto, Alchermes, Anisette Bordeaux, Anice, Marsala All Uovo, Maraschino Cherry, Benevento, Goccia Doro and Millefiori Acqua. These are the flavours of a nonna's sideboard, and a number of them are on clearance past their best before date, which is worth a look if you are in an experimenting mood. The other tradition is the Still Spirits side of the shelf: Top Shelf Dark Spiced Rum, Top Shelf Honey Spiced Whiskey Liqueur and Gin Botanicals for a London Dry. Samuel Willards Liqueur Express premixes in 375ml, Melon and Black Sambuca among them, are the shortcut when you want a liqueur ready the same afternoon.
The tip is patience. Almost every essence tastes sharp and a bit synthetic on day one and settles right down by the second week. Make it, seal it, put it at the back of the cupboard and taste it again before you decide it did not work.
See us at Laverton North or Epping, or browse Spirits & Distillation, Botanicals, Ageing & Infusions and Bottles & Closures.
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