This is not a recipe but rather a recommendation of a delicious liqueur from Spain. It definitely has hints of caramel. I've seen it served as above (as an aperitif) and I've also seen it served with a dollop of heavy cream floating on top.
Here is a little bit of my history with "43": Many years ago when I lived in the Twin Cities, my dear friend Tom introduced me to this wonderful delicious liqueur called Cuarenta y Tres (43). When I first moved here to the San Francisco Bay Area this liqueur was very hard to find and the only place at the time was Weimax in Burlingame. I’ve not had it since then. Today I Googled it and found that BevMo carries it so I picked up a bottle. Tried it. Delicious as I remember it to be and I plan to share it this weekend with family.
Here is a little bit of my history with "43": Many years ago when I lived in the Twin Cities, my dear friend Tom introduced me to this wonderful delicious liqueur called Cuarenta y Tres (43). When I first moved here to the San Francisco Bay Area this liqueur was very hard to find and the only place at the time was Weimax in Burlingame. I’ve not had it since then. Today I Googled it and found that BevMo carries it so I picked up a bottle. Tried it. Delicious as I remember it to be and I plan to share it this weekend with family.
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