Ratafia is a traditional Spanish liqueur originating from Catalonia. It is made by infusing ripe fruits, often berries, in 90% alcohol, then adding fruit juice and sugar. The liqueur typically has a higher alcohol content than most liqueurs due to its lower sugar content.
How it is made
Ratafia is prepared by steeping ripe fruits in 90% alcohol, then adding the fruit's juice and sugar to the infusion. This process distinguishes it from fruit liqueurs, which typically only use the fruit and alcohol, and from fruit infusions, which don't include added juice.
History
The name Ratafia comes from the Latin phrase 'Rata Fiat', meaning 'it is signed', used in Catholic wedding ceremonies. One legend attributes the name to a man who survived a plague and celebrated his son's wedding with this drink. Ratafia reached peak popularity in the late 18th century but declined in the 19th century as more cost-effective alternatives emerged.
Types and styles
Various fruits can be used to make Ratafia, with berries being particularly common. The liqueurs were often colored with berry syrups or other plant extracts. Different regions developed their own variations using local fruits.
Adapted from the Russian Wikipedia article Ратафия, available under CC BY-SA 4.0.