ratafia

American  

[rat-uh-fee-uh] / ˌræt əˈfi ə /

Also ratafee

noun

1. a sweet liqueur made from wine or grape juice combined with brandy or other spirits and often flavored with almonds, fruit, or fruit kernels.

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ratafia British  

/ ˌrætəˈfɪə, ˌrætəˈfiː /

noun

1. any liqueur made from fruit or from brandy with added fruit

2. a flavouring essence made from almonds

3. Also called: ratafia biscuit.  a small macaroon flavoured with almonds

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Etymology

Origin of ratafia

Borrowed into English from French around 1690–1700

Example Sentences

Add laurel-leaves, bitter almonds, or ratafia, to give it a flavour; then put it into cups.

From The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. by Bury, Charlotte Campbell, Lady

When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries.

From Dr. Allinson's cookery book Comprising many valuable vegetarian recipes by Allinson, T. R. (Thomas Richard)

When it is nearly cold, add three table-spoonfuls of ratafia; stir till cold, otherwise it will turn.

From The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. by Bury, Charlotte Campbell, Lady

The yolks of eight eggs, about eight drops of essence of ratafia.

From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec by Various

Half a pound of ratafia, half a pint of boiling milk, more if required, stir it with a fork; three eggs, leaving out one white.

From The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. by Bury, Charlotte Campbell, Lady