Troussepinette, a traditional Vandéan aperitif, combines red wine with brandy and blackthorn sprigs, collected in May. Macerating the ingredients for three weeks ensures an exceptional blend of flavors. A delightful tradition to enjoy during special moments.
To prepare Troussepinette, the ingredients are mixed in a container and left to rest for several weeks.
During this time, it is necessary to shake the mixture daily to achieve a perfect integration of flavors.
Finally, the drink is strained and bottled to be enjoyed on special occasions.
Troussepinette
Ingredients
1 kilogram of young sprigs (blackthorn or whitethorn)
5 liters of red wine (preferably Mareuil red wine)
1 liter of brandy at 45°C
1 kilogram of granulated sugar
Preparation
Step 1 : To prepare a tincture of young sprigs, place the sprigs, about 20 to 25 cm long, into a large glass jar.
Step 2 : Then, add all the other required ingredients for the recipe.
Step 3 : It is important to let the mixture macerate for at least three weeks, stirring the preparation daily to ensure proper flavor integration.
Step 4 : After this period, strain the tincture and bottle it for preservation and later use.
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