A useful warning. I do debate it from time to time.
I’ve had great success with making my own Creme de Cassis and Amaretto. I tried Creme de Mur too, which didn’t go so well as I just used the same method I had for the cassis rather than actually looking up a recipe.
OMG, thats hilarious
My Uncles friend used to do it when he lived in the South of France. Lethal stuff, along with the €2 bottles of table Provence rose. Splitting headache in the morning.
I think he’s made it authentic - just like the reaction I have when the restaurant manager pur a couple of shot glasses ’ ‘on the house’ on the table when you ask for the bill.