TECHNICAL SPECIFICATIONS

NAME: HERBAL LIQUEUR

The flavor of herbs has accompanied the inhabitants of Majorca for centuries in the form of liquor. The typical herbal liqueur is made from herbs that can be classified into three types: sweet, dry or mixed, depending on the proportion containing anise.

The first herbs that were sold were produced in the nineteenth century in the municipality of Bunyola, since its development to date was handmade in their own homes. To produce one liter of liquor herbs at home, we will need some sheets of Tarongi or lemon balm, lemon verbena, rosemary, mint, fennel, lemon and orange leaves and dry or sweet anise.

First we should clean up the herbs with water and let dry. Then we must introduce the different herbs in glass bottles in roughly equal proportions and add anise to cover. It should be borne in mind that the mixed herbs are obtained with dry sweet anise in the same proportion. We will cover the glass bottle and leave to marinate for four months. After this time it can be consumed.

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