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Recipes are courtesy of La Torinese Flavors & Extracts

Please Note:  In all cases, mix the flavor with the alcohol separately, before adding to the sugar syrup or wine.

Cordials:  Anisette, Amaretto, Benediction, Banana, Caffe Sport, Cream di Cocoa, Cream de Menta, Kahlua, Strawberry, Grenadine, Lemon, Mandarino, Mandoria, Orange, Rosolio, Strega, etc.

Dissolve 10 ounces of white, granulated sugar in one pint of boiling water, stirring gently until sugar is completely dissolved.  Separately, mix one small 1/2 ounce bottle of the flavoring of your choice into 12 ounces of alcohol (strong vodka will do).   Then after the syrup has cooled, add the alcohol and flavor mixture to the sugar syrup.  Makes one quart (32 fluid ounces).

Liquors: Anise, Anisone, Bourbon, Brandy, Cognac, Holland Gin, Kummel, Jamaican Rum, Rye, Sambuca, Scotch, Whiskey, etc.

The proportions are half alcohol (or strong vodka), and half water, and add 1/2 ounce bottle of the extract of your choice.  Makes one quart (32 fluid ounces).

To make MARSALA or VERMOUTH, use white wine, a tablespoon of sugar, 4 ounces of alcohol and add 1/2 ounce bottle of Marsala or Vermouth Extract.  Makes one quart (32 fluid ounces).

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