Becherovka recipe at home

At first glance, it may seem that getting home-made Becherovka is as easy as it gets. It's not like distilling grappa or even making mead. However, in reality, everything is a bit more complicated.

Why it will not be so

The fact is that with all your desire, you simply will not be able to make a real Becherovka. The liqueur of this name is produced only at one single Czech factory using unique water from local sources, and according to a top-secret recipe known only to two people in the world.

But you can make a pleasant, spicy drink that will taste very close to the famous Czech original. At the same time, nothing will prevent you from changing the proportions we have proposed in favor of your favorite spices; or even completely ignore the ingredient you do not like.

So, if you have weighed the pros and cons, let's get started.

Home recipe of Becherovka

The list of ingredients is based on one and a half liters of the final product.

1. Wheat alcohol

   Diluted to 50% strength - 1.2 liters (vodka is not suitable due to insufficient strength, and even the highest quality moonshine - due to the specific taste and smell; in fact, the one and only factory in Karlovy Vary uses alcohol).

2. Cloves - 15-20 pieces.

3. A cinnamon stick - 5 г.

4. Cardamom - 2-3 boxes.

5. Allspice - 8-10 grains.

6. Common anise - 1 ч. Spoon (without a slide).

7. Fresh orange peel - 2 ч. Spoons (only the orange crust, as the white subcortex will make your drink excessively bitter).

8. Sugar - 150 g (if you prefer sweeter liqueurs, replace regular sugar with fructose).

9. Water (preferably spring water) - 250-300 ml.

Method of preparation of Becherovka

1. Pour spices and zest into a 1.5-liter glass vessel, then pour alcohol.

2. Then the hermetically sealed container is kept in a dark, warm place (for example, near a radiator) for a week; it should be shaken periodically.

3. After that, the contents of the vessel are tasted and either filtered through cheesecloth or continue to be infused for another 2-3 days.

4. Immediately after filtration, sugar syrup is prepared. To do this, all the sugar is dissolved in 150 ml of water on the fire. Remove the hot but not yet boiling syrup from the heat, skim off the foam and cool to room temperature. Then it is poured into the same jar, after which the strained tincture is returned to it.

5. The syrup pot is rinsed with the remaining water, which is also poured into a glass vessel, filling it to the brim (if you are a real alcoholic ace, try to make the strength of the resulting substance equal to 38 degrees: the same as that proudly displayed on bottles of real Becherovka).

6. The resulting drink is infused for another week in a tightly closed jar, which makes it completely ready for use.

Update: 10.05.2016

Category: Liqueurs and Tinctures