Catholic Info
Traditional Catholic Faith => Health and Nutrition => Topic started by: Emile on May 04, 2023, 12:43:19 PM
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For many years my go-to liqueur when feeling ill has been Chartreuse, but it seems that there is now a global shortage. Does anyone have recommendations for an effective alternative? Benedictine? Jagermeister?
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Limoncello? Strega?
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Polish blackberry brandy for bowel issues (Crohn’s disease, dysentery, colitis, IBS).
This runs against conventional medical advice, but my 100 year-old grandmother swears by it (However, we secretly wonder whether there’s a more pedestrian motive in play).
Regular brandy for respiratory issues (chest cold).
Murphy’s Stout for attitudinal adjustment.
Hot red wine for chills.
Hot milk, honey, and butter for insomnia (can trade honey for Baileys Irish Cream).
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Polish blackberry brandy for bowel issues (Crohn’s disease, dysentery, colitis, IBS).
This runs against conventional medical advice, but my 100 year-old grandmother swears by it (However, we secretly wonder whether there’s a more pedestrian motive in play).
Regular brandy for respiratory issues (chest cold).
Murphy’s Stout for attitudinal adjustment.
Well, if it is Polish, I am willing to give it a try! (although my Crohn's/colitis meds appear to be doing their job)
Framboise liqueur in black tea with honey has been an old staple, as in childhood mom would ferment raspberries. Now I just use on occasion the stronger store bought stuff (18% versus 2% homemade)
Brandy, cognacs, Grand Marnier to be used for colds and flus.
I cannot have beer and must be careful with certain wines so bourbon and premium Polish vodka it is.
Spiced and non-spiced rum on occasion, but rare if a malady appears to desire it.
Nothing like prayers and 80 proof to curb anxiety.
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For many years my go-to liqueur when feeling ill has been Chartreuse, but it seems that there is now a global shortage. Does anyone have recommendations for an effective alternative? Benedictine? Jagermeister?
Chartreuse is lovely! There was an article not too long ago that the monks decided to cut production for some reason; the article was blathering on about sustainability, but I'd think it was more about maintaining a better standard of quality than would be possible at too high a volume. I found some of the green label at half price clearance at the start of winter, seems it's not an appreciated drink around these parts. Their loss. :laugh1:
Alternatives, depending on what ails you, could be Cynar (look for the big artichoke on the label) or Fernet Branca. Both are bitters. Another with a similar dark-herbal base but smoother, sweeter, and a bit caramelized is called Averna. All of these would be digestives. If instead it's more of a cold or cough or congestion, a hot toddy will fix it: a good whiskey, honey, fresh lemon, cloves and/or cinnamon, top up with near-boiling water.
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This is the best: Centerba (Toro brand) “100 herbs” 140 proof
Description: Centerba Toro is the pride of the Abruzzi tradition. The most powerful of the Italian liqueurs, it embodies the Abruzzi palate, "the spicier the better." Centerba is earthy and wonderfully herbal with a bite. The herbs for this liqueur are well known for their restorative and healing properties, and Centerba was originally made by herbalists as a digestive. The aromatic herbs are handpicked from the Maiella and Morrone mountains, and only the best leaves are used. Their long steep in premium alcohol and natural infusion in special containers, together with meticulous observance of the ancient recipe, protect the quality of this unique and potent spirit.
(https://i.imgur.com/c3ugHPA.jpg)
https://chipsliquor.com/products/centerba-72-toro?currency=USD&utm_medium=cpc&utm_source=google&utm_campaign=Google%20Shopping&gclid=EAIaIQobChMI36Gf0sXc_gIVHPfjBx39rQrREAQYASABEgJKHPD_BwE
https://www.oldtowntequila.com/centerba-toro-72-liqueur/?gclid=EAIaIQobChMInKPe1MLc_gIVAw3nCh2Y7gvaEAQYBCABEgLs_fD_BwE
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From my grandmother’s hometown…..warning: it may grow hair on your chest! :jester:
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For many years my go-to liqueur when feeling ill has been Chartreuse, but it seems that there is now a global shortage. Does anyone have recommendations for an effective alternative? Benedictine? Jagermeister?
Maybe make your own?
https://drunkenbotanist.com/diy-chartreuse-or-something-like-that/
(https://drunkenbotanist.com/diy-chartreuse-or-something-like-that/)
I didn't realize that only two monks in the whole know all the 130 herbs that go into the recipe!
But, it is neat to know that an easy homemade version can be cooked up! I love growing herbs and foraging but I haven't tried to make any liquors so far. 😅
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For the truly adventurous there is always absinthe :(
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Drambuie is one of my favorite drinks. It's a high-proof liqueur made with whiskey, herbs and spices, and honey. It's said to be similar to Benedictine, though I've never tried that so can't compare. I've never had it for medicinal purposes, but I breathe a bit better when I have a glass. It's said to be good to drink if you have a cold, right before bed, by mixing 2 tablespoons Drambuie with 4 tablespoons honey.
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For the truly adventurous there is always absinthe :(
If the intent is to become absinthe-minded... an inadvisable Rx as per the Angelic Doctor (https://www.newadvent.org/summa/3150.htm#article3) (ST II II, Q 150, Art. 2, co.) ::)
I answer that, The sin (https://www.newadvent.org/cathen/14004b.htm) of drunkenness, as stated in the foregoing Article, consists in the immoderate use and concupiscence (https://www.newadvent.org/cathen/04208a.htm) of wine. Now this may happen to a man in three ways. First, so that he knows (https://www.newadvent.org/cathen/08673a.htm) not the drink to be immoderate and intoxicating: and then drunkenness may be without sin (https://www.newadvent.org/cathen/14004b.htm), as stated above (Article 1 (https://www.newadvent.org/summa/3150.htm#article1)). Secondly, so that he perceives the drink to be immoderate, but without knowing (https://www.newadvent.org/cathen/08673a.htm) it to be intoxicating, and then drunkenness may involve a venial sin (https://www.newadvent.org/cathen/14004b.htm). Thirdly, it may happen that a man is well aware that the drink is immoderate and intoxicating, and yet he would rather be drunk than abstain from drink. Such a man is a drunkard properly speaking, because morals take their species (https://www.newadvent.org/cathen/14210a.htm) not from things that occur accidentally (https://www.newadvent.org/cathen/01096c.htm) and beside the intention (https://www.newadvent.org/cathen/08069b.htm), but from that which is directly intended. On this way drunkenness is a mortal sin (https://www.newadvent.org/cathen/14004b.htm), because then a man willingly and knowingly deprives himself of the use of reason (https://www.newadvent.org/cathen/12673b.htm), whereby he performs virtuous (https://www.newadvent.org/cathen/15472a.htm) deeds (https://www.newadvent.org/cathen/01115a.htm) and avoids sin (https://www.newadvent.org/cathen/14004b.htm), and thus he sins (https://www.newadvent.org/cathen/14004b.htm) mortally by running the risk of falling into sin (https://www.newadvent.org/cathen/14004b.htm). For Ambrose (https://www.newadvent.org/cathen/01383c.htm) says (De Patriarch. [De Abraham i.]): "We learn that we should shun drunkenness, which prevents us from avoiding grievous sins (https://www.newadvent.org/cathen/14004b.htm). For the things we avoid when sober, we unknowingly commit through drunkenness." Therefore drunkenness, properly speaking, is a mortal sin (https://www.newadvent.org/cathen/14004b.htm).
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Drambuie is one of my favorite drinks. It's a high-proof liqueur made with whiskey, herbs and spices, and honey. It's said to be similar to Benedictine, though I've never tried that so can't compare. I've never had it for medicinal purposes, but I breathe a bit better when I have a glass. It's said to be good to drink if you have a cold, right before bed, by mixing 2 tablespoons Drambuie with 4 tablespoons honey.
Drambuie is too sweet on its own, but stirred in ice with an equal part blended scotch for a rusty nail is an excellent drink. Garnish with lemon.
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I have no intention of getting drunk, plastered or what have thee! :cowboy:
Absinthe I would be content just to sniff it
My health normally is quite adverse to alcohol. Rare is the imbibing.
Drambuie in an iced tea mixture is ok, but it is indeed too sweet.
Unless you want to drown strawberries in it :smirk:
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Don't forget Underberg. I used to take a dose of it every night after dinner, but once I retired, I couldn't afford $45/month for it (ca. $1.50 per single dose bottle).
I remember it with great fondness. It tastes amazing and has a calming digestive effect that is hard to describe.
(https://i.imgur.com/RF5TaOj.jpg)
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Polish blackberry brandy for bowel issues (Crohn’s disease, dysentery, colitis, IBS).
This runs against conventional medical advice, but my 100 year-old grandmother swears by it (However, we secretly wonder whether there’s a more pedestrian motive in play).
Regular brandy for respiratory issues (chest cold).
Murphy’s Stout for attitudinal adjustment.
Hot red wine for chills.
Hot milk, honey, and butter for insomnia (can trade honey for Baileys Irish Cream).
Blackberry brandy has a scientific basis and does, indeed work. The roots of blackberry contain a compound known as loperamide. If you go to the drug store and look at the active ingredient of Imodium, for diarrhea and gas, you’ll see for yourself!
For fever and headache, Absinthe may be used in moderation, for adults only, and DO NOT USE IF YOU TAKE A BLOOD THINNER! Also, do not use otc blood thinners within four hours before or after Absinthe. These include aspirin, ibuprofen, and naproxen. Acetaminophen should be avoided with all alcohol due to its effect on the kidneys.
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If the intent is to become absinthe-minded... an inadvisable Rx as per the Angelic Doctor (https://www.newadvent.org/summa/3150.htm#article3) (ST II II, Q 150, Art. 2, co.) ::)
The primary ingredients of absinthe from what I understand are Wormwood, anise, and fennel.
I am pretty sure all of these were favorite medicinal herbs of Saint Hildegard.
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I have no intention of getting drunk, plastered or what have thee! :cowboy:
Absinthe I would be content just to sniff it
My health normally is quite adverse to alcohol. Rare is the imbibing.
Drambuie in an iced tea mixture is ok, but it is indeed too sweet.
Unless you want to drown strawberries in it :smirk:
This reminds me of "Hot Totties". (Lemon juice, honey and Rum or Whisky).
My sister made me one when I had been terribly sick for two weeks and we thought I might never get over it. The drink knocked the sicknesses out of my system almost overnight! 😅
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The primary ingredients of absinthe from what I understand are Wormwood, anise, and fennel.
I am pretty sure all of these were favorite medicinal herbs of Saint Hildegard.
The wormwood is what's supposed to be the kicker. In 19th century France, there was a reefer-madness sort of backlash when it was alleged that common criminals were all addicted to absinthe, leading to that liqueur being outlawed. Thus, paintings like the one by Edgar Degas below.
(https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Edgar_Degas_-_In_a_Caf%C3%A9_-_Google_Art_Project_2.jpg/800px-Edgar_Degas_-_In_a_Caf%C3%A9_-_Google_Art_Project_2.jpg)
The potentially troublesome compound is thujone, also found in juniper and other such plants. At lower doses it's a dewormer, hence "wormwood" and St. Hildegard's medieval recommendation, but at higher doses it can be a hallucinogen, convulsant, and cause permanent damage to internal organs.
Wormwood, Artemisia absinthium, is one of a family of herbs that include mugwort, Artemisia vulgaris, a very common weed. It has a resiny sweet scent so usually I don't bother pulling it (see image below).
(https://www.gardeningknowhow.com/wp-content/uploads/2014/06/mugwort-1024x682.jpg)
I did know that mugwort has that name because it was used to flavor mugs of mead and beer, but I didn't know that it was related to the absinthe flavoring too. For contrast, below is an image of the absinthium plant, which seems to be more silvery and feltlike.
(https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Artemisia_absinthium_P1210748.jpg/330px-Artemisia_absinthium_P1210748.jpg)
Then there's the Wormwood of Revelations, but that's a whole other topic....
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Absinthe is just very high in alcohol content. The wormwood doesn't give it any uniquely inebriating features. I think perhaps, in realistically unattainable quantities, it may have psychoactive effects. But not in absinthe.
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Absinthe is very good, but a very little goes a very long way. I usually just pour into a one ounce shot glass and sip. Spray some in a small glass, add chilled whiskey for a Sazerac.
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Thank you to all for the great suggestions and information. Several of these I have not heard of and look forward to trying (in moderation of course, lest I need to start a ":facepalm: Hangover remedies?" thread ;)).
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The wormwood is what's supposed to be the kicker. In 19th century France, there was a reefer-madness sort of backlash when it was alleged that common criminals were all addicted to absinthe, leading to that liqueur being outlawed. Thus, paintings like the one by Edgar Degas below.
(https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Edgar_Degas_-_In_a_Caf%C3%A9_-_Google_Art_Project_2.jpg/800px-Edgar_Degas_-_In_a_Caf%C3%A9_-_Google_Art_Project_2.jpg)
The potentially troublesome compound is thujone, also found in juniper and other such plants. At lower doses it's a dewormer, hence "wormwood" and St. Hildegard's medieval recommendation, but at higher doses it can be a hallucinogen, convulsant, and cause permanent damage to internal organs.
Wormwood, Artemisia absinthium, is one of a family of herbs that include mugwort, Artemisia vulgaris, a very common weed. It has a resiny sweet scent so usually I don't bother pulling it (see image below).
(https://www.gardeningknowhow.com/wp-content/uploads/2014/06/mugwort-1024x682.jpg)
I did know that mugwort has that name because it was used to flavor mugs of mead and beer, but I didn't know that it was related to the absinthe flavoring too. For contrast, below is an image of the absinthium plant, which seems to be more silvery and feltlike.
(https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Artemisia_absinthium_P1210748.jpg/330px-Artemisia_absinthium_P1210748.jpg)
Then there's the Wormwood of Revelations, but that's a whole other topic....
Well, I cannot think of any other drink that is truly meant for an apocalypse, if not the definite Apocalypse, it would have to be absinthe preciously because of wormwood. ;)
Beware la fee vert (the green fairy) it is said.
"Absinthe is the aphrodisiac of the self.The green fairy who lives in the absinthe wants your soul."
-Vlad Dracula (Dracula) Bram Stoker's Dracula, film by Francis Ford Coppola
(https://i.pinimg.com/736x/9a/9e/73/9a9e7364d9c20a4650a121674dbc13e4.jpg)
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In Southern Europe, some swear by vermouth, but I haven't used it for therapeutic/medicinal purposes. What do the trick for me, apart from infusions, are tinctures and fire cider (prepared with unpasteurized apple cider vinegar).
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Interesting that it is in the same Genus as tarragon (Dracunculus artemesia).
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Drambuie is too sweet on its own, but stirred in ice with an equal part blended scotch for a rusty nail is an excellent drink. Garnish with lemon.
I guess I have a sweet tooth. I like it neat. I've never had the famous rusty nail, will have to try it.
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Interesting that it is in the same Genus as tarragon (Dracunculus artemesia).
I remember my using this as a poultry seasoning. In addition to other herbs, it gave a special flavour to the roast chicken.
I recall tarragon being referred to as the dragon herb. Not surprising given its Latin name, seeing it for the first time.