Homemade Becherovka

Looking for something to wet your whistle? Give this fragrant little drink a try! Homemade Becherovka is perfect for a get-together with friends.

Recipe author

Servings:

Grain alcohol (96%)

0.5

Water (plus another 200-250 ml)

0.5

Orange zest (dried)

0.5

Anise

0.5

Cinnamon (a medium stick)

Cardamom

Cloves

Peppercorns

Sugar

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 7 g

131 kcal

GI: 17 / 0 / 83

Before you start, prepare a mix of alcohol and water — from experience I'll say that an excellent Becherovka comes from grain moonshine, especially barley. Spices like the peppercorns, cardamom, and cinnamon should be crushed in a mortar, but not to a powder — the main thing is for them to release their aroma. Put all the spices into a jar, pour in the alcohol, mix well, and set it aside to infuse. The steeping time depends on your patience; I'd recommend 7–10 days. Once the fragrant infusion is ready, filter it through several layers of cheesecloth. Make a syrup from sugar and water — you can increase the amount of sugar; it all depends on how sweet you want your Becherovka. I like to sip it from a flask and prefer the sweetness a touch below medium. Pour the syrup into the fragrant infusion and stir. Now the homemade Becherovka should rest for at least 2–3 days; I'd recommend waiting about a week, during which a sediment will settle out. After it rests, decant the Becherovka off the sediment or filter it through a cotton filter. Your homemade Becherovka is ready! After your first batch, you'll decide for yourself which spices to add more of, which to cut back, and what new ones to try. The flavor of this herbal liqueur is balanced — each spice comes through on its own while at the same time complementing the others. It's nice to have a glass before lunch or out in nature.

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