Savoie Specialties III

Another regional favorite of the Haute Savoie is the digestif known as Génépi. It is made from the flowers and stems of alpine plants that evolved to attract pollinating insects to high altitudes. The plants are harvested in August and then macerated (broken down) in pure alcohol or vodka. Génépi is less sweet than most liqueurs and, though an acquired taste, is a favorite après-ski drink. Many Savoie residents and restaurant owners produce their own. The Chartreuse Monks have been distilling Génèpi for centuries with their own “secret” recipe, which likely follows the tradition of most locals: 40 flowers + 40 grams of sugar / 1 liter.

Source:
http://www.pralognan.com/uk/gastronomie.php

Image:

Courtesy of Marcin Floryan and Wikimedia Commons.