The Cordial

Photo courtesy Flickr

It seems to be called a liqueur these days. Originally, women produced fruit alcohols in conjunction with their kitchen gardens, and even the most temperate household would serve a tiny mid-day glass of strong, sweet wine to a visitor along with a cup of coffee or tea and a bite to eat. Early twentieth century cookbooks include cordials in their menu planning sections.

In the spirit of exploring and reviving old kitchen practice in my old kitchen, I’ve been researching fruit liquors. A refined version of loganberry wine was just right following yesterday’s Easter afternoon potluck.

A cordial is easy to keep on hand, and it rounds out a simple, carefully prepared meal of pantry staples accompanied by fresh fruit, vegetables, and a bit of animal protein.

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