🌲 Homemade Juniper Liqueur: Scent of the Woods and Alpine Tradition
An ancient recipe with juniper berries and spices. Great as a digestif or natural cordial 🍸🌿
Introduction
The juniper liqueur is one of the most rooted preparations in mountain tradition. This fragrant digestif owes its character to the juniper berries, harvested at high altitudes, and to aromatic spices such as anise, calamono, and cinnamon.
Historically used for its therapeutic properties, it is known as a natural stomachic, excellent for sipping after a meal or in the cold months for its warm and enveloping taste.
But be careful: it is not a remedy suitable for everyone, and like any liqueur, it should be consumed in moderation. 🍂
📝 Ingredients (for 10 liters of liqueur)
- 600 g of ripe juniper berries
- 4 liters of pure alcohol at 95°
- 6.5 liters of water
- 2 kg of sugar
- 20 g of anise seeds
- 20 g of calamono seeds
- 8 g of cinnamon sticks
👩🍳 Step-by-step Preparation
- In a large glass container, combine all the ingredients: juniper berries, spices, alcohol, water, and sugar.
- Seal tightly and let infuse for 15 days in a cool, dark place.
- Gently shake the container once a day to help extract the aromas.
- After the time has passed, filter the liqueur through a fine mesh strainer or cheesecloth.
- Bottle the resulting liquid and let it rest for at least 1 week before tasting, even better if for a few months.
🍸 How to Enjoy It
- Serve it cold in small glasses as a digestif.
- Great also for flavoring desserts, infusions, or dishes based on game.
🧊 Storage
Store the juniper liqueur in dark glass bottles, tightly closed, in a cool place. It maintains its quality perfectly for over a year.
The image of the dishes is purely indicative and may not necessarily correspond precisely to the recipe
