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Learn about traditional herbal liqueurs

Becherovka Original Herbal Liqueur

This traditional Bohemian herbal liqueur has a delicate flavor of more than twenty different herbs and spices.

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Jägermeister

Matured for a year in oak barrels, it’s typically known for the bitter spicy taste and strong aroma of herbs.

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Fernet Stock Original

Adding gentian root, centaury or orange peel gives it a strong bitter taste.

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Aperol

Let yourself be enchanted by the bold, slightly bitter flavor with fruity orange and rhubarb tones.

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Becherovka Lemond

The golden color and fresh fragrance of this traditional liqueur is softened with tones of oranges, citrus and tea.

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Miniature encyclopedia of herbal liqueurs: Where they come from and how to drink them

The origins of herbal liqueurs date back to the 13th century, when they first appeared in Italian monasteries. Since then, they’ve spread around the world and become quite popular. Herbal liqueurs are most often produced from various herbs, spices and fruits alcoholically macerated. During production, the strong flavor and aroma of all the ingredients are released into the alcohol. They usually contain 20-40% alcohol by volume.

Herbal liqueurs used to be sold in pharmacies because of the high medicinal herb and spice content and they were often drunk and enjoyed mainly as digestive aids. The combination of some herbs can calm the stomach. Today, herbal liqueurs are most frequently consumed as an aperitif, digestif or a key ingredient in cocktails.

Czechs go wild over liqueurs

The Czech Republic has a long and strong tradition of producing herbal liqueurs. Becherovka was first produced in Carlsbad in 1807. Since then, it has been one of Bohemia’s most popular liqueurs.

Did you know that...

The typically Czech Beton cocktail was introduced at Expo 67 in Montreal?

Almost everyone’s heard of Beton. But hardly anyone knows where it originated. This popular cocktail made from Becherovka and tonic water was created at the 1967 International and Universal Exposition in Montreal as a symbol of Czechoslovak-Canadian friendship.

How do you serve herbal liqueurs? Either alone or in a cocktail

Herbal liqueurs are served as an aperitif before a meal to tune the taste buds for it. They are also popular as an effective digestive aid to calm an upset stomach after a big Sunday lunch. However, then only a small amount should be drunk. That’s why so-called “liqueur glasses” are characterized by a small volume cup and a long stem for easier gripping.

The temperature at which they should be served also varies by the liqueur. For instance, Becherovka should be enjoyed frozen to make the taste of the herbs and spices stand out better. Herbal liqueurs are also important ingredients in a number of mixed drinks.

Herbal liqueur cocktails: Try these three tips for guaranteeing good mixed drinks

Aperol Spritz

Mix 20 ml of sparkling water, 60 ml of Prosecco and 40 ml of Aperol for a light refreshing drink. Garnish with orange slices and add ice.

Jägerbomba

Put 50 ml of Jägermeister into a Collins glass and add 12 ml of Red Bull or another energy drink. You can add ice before serving.

Bavarian

Fill a Collins glass with ice, add 150 ml of tonic water and add 40 ml of Fernet Stock Original. Top it with a slice of lemon.

Herbal liqueurs as a gift

Give the unmistakable, traditional taste of herbs and spices.

Select from classic herbal liqueurs to make any celebration more enjoyable.

Something interesting to entertain friends and family

Did you know that the oldest preserved herbal liqueurs include Benedictine from France, which was created in 1510 by a Benedictine monk in Normandy? Take a look at some other liqueur pearls.