Due to their valuable ingredients, which can be extracted particularly well in alcoholic solutions, herbs are traditional raw materials for the preparation of liqueurs. Refined with invert sugar solution, the herbal extracts produce fine, elegant products with a beneficial effect on the stomach and intestines. Herbs and blossoms are processed either as a mixture of herbs and blossoms or in the form of individual herbs and blossoms.
The following recipe has proven to be a good choice for the production of a herbal liqueur.
The basis is 8 liters of fruit brandy with 60 percent by volume, either neutralized with activated carbon or double distilled.
The drugs are added in the following order
(indicated in level teaspoons):
10x mugwort, 6x angelica, 4x coriander, 6x hyssop, 6x lemon balm, 6x sage, 6x bitter orange peel, 8x chamomile, 1x cardamom, 2x yarrow,
2x mint, 1x mace.
What meaning, effect and especially what taste the own herbs have for the liqueur, you can read in my book “Blitz-Liköre”.
According to your own taste you can refine it with anise and caraway.
The drugs are macerated dark and cool for 24 hours, poured through a nylon or paper filter and pressed out. The liquid can now be sweetened at will and, if necessary, diluted with water and possibly reduced in alcohol content. Herbal liqueurs can certainly tolerate alcohol contents of 35-40 percent by volume and still be mild and harmonious. After one day, filter again through a folded or layered filter.
I wish you a lot of fun and success in the production and a unique pleasure.
I would be delighted if you would share your experiences with me.
You can find more recipes in my book “Blitz-Liköre”.