For a celiac, it is important to know how is the preparation of a compound alcohol, as some energy drinks are NOT permitted (eg some creams of whiskey). 
As we know, there is a distinction between spirits and liqueurs. The distilled spirits or
are obtained through the process of distillation:
absinthe, brandy, cachaça, calvados, cognac, gin, brandy, rum, tequila, vodka, whiskey, etc..
These preparations are safe as long as you drink a pure product , without words, colorings or other additives.
It 's always better then to read the label or consult the manual.
As for the spirits, they are obtained by cold processing (soaking) starting alcohol ethyl alcohol or other liquids, and mixed with flavored syrup, but also clarified and / or colored. This category is particularly at risk .
The type of syrup used may also be obtained from wheat. In addition, there may be other ingredients not allowed.
For this reason, I decided to try the homemade liquor, to drink something that certainly does not contain gluten or contamination.
Proceedings of the liqueur is actually very simple. You can easily make homemade liqueurs by:
- aniseed (to obtain a liquor made from anise, like Sambuca)
- fennel seeds
- bay leaves (laurel is called)
- root sticks licorice
- cherries (you get the maraschino)
These spices can be easily bought at the supermarket or herbal (controllate che siano sempre prodotti puri e non trattati).
Ovviamente non tutte le foglie o semi delle varie piante vanno bene. Meglio fidarsi dei più comuni perché alcune piante in infusione o estratti possono essere tossiche (come il prezzemolo). Qualcuno fa anche il liquore con il basilico, ma essendo una pianta che stimola particolarmente la secrezione di bile, beh io ci starei attenta.
Di norma si acquista dell’alcool a 90 gradi e si sceglie quale essenza (in seme, foglia o radice) voler far macerare per  2 settimane (quasi tutti tranne l’alloro per il quale basta 1 settimana).
Quindi per il procedimento di macerazione, si versa in un contenitore a chiusura stagna (ermetica) 1000 ml of pure alcohol and 30-40 grams of flavoring compounds (eg. Aniseed).
The container must be stored in a dark place and be turned over (shaken) every two days.
After 2 weeks, take one liter of water NOT tap (preferably a nice bottle of mineral water, so that does not contain chlorine) and poured into a pan.
Then take 400 grams of white sugar (the classic recipe, but if you do not like the drink too sweet you can lower the dose) and it melts at low heat (it takes a few minutes), stirring with a wooden spoon.
When the sugar is melted filter the contents of jar with alcohol and anise seeds, uniting directly sugar dissolved in water.
I used a mesh strainer to narrow, but for the then you must also use sterile gauze.
It puts everything in a 2.5 L bottle (or more bottles) and let stand for 2 days. Then again, the mixture should be filtered through gauze.
From experience I say that the bay is the most difficult because of the fact which must be filtered several times.
After this, ready to drink.
Personally, I experienced a liqueur made by:
- 1000 ml of pure alcohol
- 400 grams of sugar (which is the anise seeds fennel are already sweet)
- 1500 ml of water (I do not like liquor too strong and the water lowers the strength for dilution)
- 30 g fennel seeds, 30 grams of aniseed, bay leaf .
Very good, gluten-free and digestive properties.
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