Alchermes (or Alkermes) is the iconic Italian liqueur traditionally used to make Zuppa Inglese, Italy’s answer to the classic English trifle. This vibrant, red Florentine liqueur has a long and fascinating history, and for many Italians its flavour is inseparably linked to one of the country’s most beloved desserts.
Zuppa Inglese and Its Origins
Just as trifle remains a nostalgic favourite in English kitchens, Zuppa Inglese has never gone out of style in parts of Italy. Recently, while enjoying a beautifully made trifle with friends, I was surprised to discover that many seasoned travellers at the table had never tasted its Italian counterpart.
Literally translated as “English soup,” Zuppa Inglese layers sponge biscuits, crema pasticcera (crème anglaise) and liqueur. It is believed to have developed in the late 18th and 19th centuries, possibly introduced by wealthy English visitors living in Italy. The “soup” reference may describe the moist, soaked texture—or may come from the verb inzuppare, meaning “to soak.” Instead of jelly or jam, Italians added something far more characterful: the liqueur Alchermes.
The Story of Alchermes
Alchermes is a strong, ruby-red liqueur originally associated with the Medici family.
The modern Alchermes is likely to be the development of an eighth century tonic which as well as rose-water, cinnamon, sugar and honey, was said to contain ground pearls, leaf gold, raw silk, musk, ambergris (produced in the digestive of system of sperm whales and used in perfumes).
The modern version is simpler but still intensely aromatic, defined by spices, citrus peel and floral notes.
When I was growing up in Trieste in the late 1950s, Zuppa Inglese was a fashionable dessert in many restaurants. Like most Italian families, we rarely baked sweets at home—desserts were purchased from a trusted pasticceria. When we moved to Australia, my mother began making Zuppa Inglese for special occasions, and the tradition has happily continued in my own kitchen.
Making Alchermes at Home
For years Alchermes was difficult to find in Australia. My mother and I substituted Maraschino, which worked well enough, but lacked the intensity of the real thing. Eventually, in the 1980s, I began making my own liqueur using methods similar to Sicilian rosoliu, a traditional homemade infusion dating back to the 15th century.
In Sicily, the ingredients are steeped in alcohol before being sweetened with sugar syrup. My aunt, zia Niluzza, is a master rosoliu maker, and I follow much the same process.
As a Sicilian saying goes:
“Quannu ‘na cosa piaci, nun fa dannu.”
When one likes something, it can’t do any harm.
In Italy, pure grain alcohol is readily available, but in Australia I make Alchermes using vodka or grappa. The quantities below are approximate, as I rarely measure spices precisely.
Homemade Alchermes Recipe
INGREDIENTS
- 700ml bottle vodka or grappa (use around two-thirds)
- 3 cinnamon sticks
- Peel of 1 orange
- 1 heaped tablespoon each of fennel, cardamom, coriander and cloves, lightly crushed
- 1 tablespoon mace or nutmeg
- ½ vanilla bean or a generous pinch of saffron
- ½ teaspoon cochineal, or more to colour
- 1 tablespoon rosewater
- 500g sugar
- 1 litre boiling water
PROCESS
- Place the alcohol and all aromatics except cochineal and rosewater into a wide-mouth jar and seal.
- Store in a cool, dark place for at least 14 days.
- Dissolve sugar in the hot water and cool.
- Add cochineal and rosewater to the syrup.
- Pour the syrup into the steeped alcohol.
- Strain through cheesecloth.
- Bottle and seal. It keeps indefinitely.
Alchermes is available in some specialty wine shops, but at certain times, I do still like to make my own.
Homemade Alchermes won’t be as brilliant in colour as commercial versions, but the complexity of flavour is incomparable. You can add more Cochineal if you prefer a deeper colour.
Zuppa Inglese continues to be glorified in my present household.
For Christmas time celebrations, I am often asked to make and bring a trifle. I of course make a Zuppa Inglese and am often nervous about presenting this variation. But I needn’t worry – is it the Alchermes that does it, and keeps everyone happy.
Great for Birthday celebrations as well.
See: How to make Zuppa Inglese, a famous Italian Dessert.
Hi I came across this post while searching for Alchermes – since I cant get to Italy I am going to try this recipe. Is there anything I can use to replace the cochineal powder with thanks!!!
Cochineal is a liquid red dye- it has no taste, so red food dye would work.
In my next post (I will post it later today) I have a recipe for making a rose liqueur and I have written that next time I make it, I would like to experiment by using a little grated beetroot in the alcohol for the colour (not enough to spoil the taste) – this is entirely my idea so it could be a very silly one!
If you look hard enough you can find Alkermes in Melbourne… However, I am looking for Sassolino.. can anybody help me?
ardapm@gmail.com
You have probably done this already, but I would contact Enoteca Silena and King and Godfrey and ask them. I cannot think of anyone else who would have it. Good luck.
FANTASTIC that you posted this! Thank you! I’ve been looking for the Alkermes that is made at Santa Maria Novella in Florence for almost a decade, without success. Now I will make my own. Yippie!!
Congratulations for making ‘pesche’- these were popular small cakes in the 1970’s in Adelaide (I do not know about elsewhere in Australia). In the version of ‘pesche’ I know, crème patisserie is used to to glue together the sponge cheeks.
Thank you for sharing your information, and yes, vodka does come in handy.
hi – i often make pesche, but unfortunately i make them without Alchermes :( I substitute with Amaretto. Not the same, but what can i do? I am trying to find out where i can buy Alchermes in Sydney. But in the meantime, i am going to try and use your recipe.
I really do not know where you can buy Alchemes in Sydney but I have had many requests. Go to a good bottle shop that stocks imported wine and ask. They can look it up or give you a better idea of who to approach.
Good luck.
I recently found a recipe for Pesche in a book I bought; they substituted the Alchermes with Rum; based on the recipe for Alchermes above, it would probably change the flavor of the dessert entirely. I am looking forward to making the Alchermes at home in order to create the original Pesche recipe. Many Thanks for your kindness in sharing your recipe.
Hi my name is Julie; I have been searching the net and found a supplier of Alchermes in CA America; the Corti Bros sells online for around $37.40 I don’t think I can purchase from Australia, but I hope it helps someone in America to buy it. The Brand name is Luxardo Alkermes Good Luck! I have put their details below
To contact us or place an order:
Grocery: (916) 736-3814
Produce: (916) 736-3804
Meat: (916) 736-3805
Office: (916)736-3800
Shipping Dept (916) 736-3818
Phone Orders: 1-800-509-3663
Deli: (916) 736-3802
Wine: (916) 736-3803
Kitchen: (916) 736-3801
Fax: (916)736-3807
Email: cortibros@sbcglobal.net
Our store is located at:
Corti Brothers
5810 Folsom Boulevard
Sacramento, CA 95819
Hi Marisa, I stumbled upon your blog trying to find out what Alchermes is (as I found it as an ingredient for a type of panettone I was hoping to make for Easter Sunday – 2 days away!). 2 good things have happened – I have found out more about Alchermes and what it is used for plus I have discovered your blog, which I very much look forward to reading.
Buona Pasqua a te!
Paola
Hi, I know it’s an answer to a very old post now.
Those living in Melbourne can get alchermes from Mediterranean Wholesaler in Brunswick.
Eureka!! I found a store that sells it in the United States!!
Binny’s out of Chicago! I live in the metro area and purchased a bottle. It truly is the one and only, amazing and rare – alkermes!!
I see too, they have it on their website. whew, finally found some!
I have been able to find Alchermes in Melbourne and I was about to purchase a bottle until I came across the recipe. I mixed all the spices today and am hoping the outcome is good
Sorry for not replying to your email earlier, I have been travelling.
I hope that it works for you.
You can achieve the colour by adding cochineal.
Alchermes can be bought from Mediterranean Wholesalers on Sydney Road. There is also a non- alcoholic essence, but I never use it.
Good luck with it.
Did u make it and did u like it?
Yes, I have made it several times.
(for those in the US, it’s only 7$ now!) https://www.dannyswineandbeer.com/products/prestige-alchermes-liqueur
And if you are like me and want exact measurements:
What to Make using Alchermes, Tuscany’s Ancient Liquor
Francine Segan |
Alchermes: Tuscany’s Liqueur
Makes about 1 1/2 quarts
2 1/3 cups pure grain alcohol or vodka
1 2-inch cinnamon stick
1/2 teaspoon ground coriander
1 to 2 blades whole mace or 1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
4 whole cloves
3 tablespoons candied orange peel
3 whole star anise
1/2 vanilla pod, cut into small pieces
2 1/2 cups sugar, plus more to taste
3 1/2 ounces rose water
Red food coloring
Combine the alcohol with 1 1/4 cups of water in a sealable glass container such as a mason jar. Add the cinnamon, coriander, mace, cardamom, cloves, orange peel, star anise, vanilla, and stir to combine. Leave the container, sealed, at room temperature for two weeks, shaking the container daily to combine the ingredients.
After two weeks, combine the sugar in 2 cups of warm water and stir until the sugar dissolves. Add it to the alcohol and seal the container. Let it rest for another day or two, then taste, and add more sugar or water if you like. Strain it into a clean sealable glass container and stir in the rose water and enough red food coloring to get a bright red color.
Thank you. Where did this one come from? Looks good. I like the idea of the candied orange peel and star anise.
Regards, Marisa
I am so sorry, I thought that I had written a reply for this but it looks as if it is gone by the wayside. Thank you for this, it looks good.
Francine Segan… I have one of her books on desserts, I must check it out. Thank you once again.