Homemade Becherovka (Czech Herbal Liqueur)

For enthusiasts of infusions, I suggest making homemade Becherovka using a simple and proven recipe. The addition of several readily available spices transforms ordinary vodka into an original beverage with a refined, smooth taste. The preparation technique itself is simple and straightforward.

Attention! The original Becherovka recipe is a closely guarded secret by the manufacturer. It is known only that it contains 20 medicinal herbs growing in Karlovy Vary (a spa region in the Czech Republic). Only two people in the world know the complete list and correct proportions of ingredients. Here, we will be making a drink that is as close in taste to Becherovka as possible but does not officially qualify as such.

Ingredients:

• Vodka (45% alcohol) – 1 liter;

• Sugar – 150 grams;

• Water – 250 ml;

• Orange peel – 2 teaspoons fresh or 1 teaspoon dried;

• Cardamom – 2 pieces;

• Cloves – 10 pieces;

• Black pepper – 8 peppercorns;

• Anise – 0.5 teaspoon;

• Cinnamon – 1 medium-sized stick.

Note:

• Instead of alcohol or vodka, you can use well-purified distilled spirit. However, diluted alcohol is considered the ideal base, and this alcoholic base is used in the original version.

• If you don't like the scent of any of the added spices, feel free to exclude it from the list of ingredients.

Becherovka Recipe:

1. Finely chop the orange peel, using only the orange part of the peel for the infusion. The white pith should not get into the drink, or it will become too bitter. Dried peel does not require prior processing.

2. Crush the cinnamon and cardamom.

3. Put all the spices into a jar, add vodka (alcohol), mix well, and close tightly with a lid.

4. Place the jar in a dark place at room temperature for 7 days. Shake it once a day.

5. In a saucepan, mix sugar and water, heat over low heat until the sugar is completely dissolved, but do not let it boil. Remove the white foam and cool the mixture to room temperature.

6. Add the sugar syrup to the infusion, mix, close tightly, and let it sit for an additional 3-4 days.

7. Filter the finished homemade Becherovka through several layers of cheesecloth and cotton, then pour it into bottles for storage.

8. Before tasting, let it mature for an additional 2-3 days in a cool place, such as the refrigerator or cellar.

The result is a light brown liqueur with a balanced taste and aroma, where cinnamon and cardamom notes dominate with subtle hints of anise. Becherovka is best enjoyed chilled to 10-12 degrees, paired with a slice of orange sprinkled with cinnamon or other fruits.