Escarchado: A bottle, booze, and a sugary sprig

by Monika Bartyzel, Posted Jul 23rd 2008 @ 6:01PM

Years ago, my friend's parents were cleaning out their liquor cabinet and gave me the above -- Ermita Ron Escarchado (translated to Ermita Frosty Rum). Holy crap, this stuff is good.

Ecarchado is liqueur enriched with sugar by putting an aniseed branch inside. Sugar than pulls itself out of the liqueur and crystallizes around the sprig and the base of the bottle, which ends up creating a thicker, more sugary liqueur. In the words of my friend, the rum becomes "viscous sh*t." (In the good way.)

The two main types of escarchado, after searching the web, seem to be the ron/rum variety and the anisette variety, although I've also seen brandy listed occasionally. It's not the easiest thing to find (if anyone finds it in Canada, please let me know), but can be scored in the states through sites like this, and much more readily in Europe.

Filed Under: Drink Recipes
Tags: anise, Ermita, escarchado, liqueur, liqueurs, ron escarchado, RonEscarchado, rum