Orujo (eau-de-vie) is a spirit very common in the north of Spain, especially in Galicia, where it is produced and distributed under the Specific Designation Orujo de Galicia. There are a lot of variants of this beverage, such as white eau-de-vie, herbal liqueur, coffee liqueur or cream of orujo.
As for herbal liqueur, there are many herbs that can be used to prepare it, but you can choose those you like the most. Some of the most common ones included in the recipe are bay leaves, lemon leaves, sage, cloves, cinnamon and saffron. However, people also use chamomile, tea, mint, juniper berries or lemon verbena, among others, so do not hesitate and prepare this liqueur with your favorite herbs.
This is an easy recipe to prepare herbal liqueur:
- 1 l (0.25 gal) orujo
- 7 mint leaves
- 7 bay leaves
- 7 lemon leaves/peel of 1 lemon
- 7 sage leaves
- 7 basil leaves
- 7 lemon verbena leaves
- 7 rosemary leaves
- 7 juniper berries
- 3 cloves
- 1 pinch cinnamon
- saffron threads
- 500 g (2 cups) sugar
- 500 ml (2 cups) water
- In a large jar, pour the orujo.
- Add the herbs (all of them or just those you like the most) and stir well.
- Let the mixture stand for 10 days in a fresh and dark place.
- Once the liqueur has stood for 10 days, prepare the syrup. In a pan, pour 2 cups of sugar and 2 cups of water and bring to a boil. Cook for a couple of minutes until the sugar has completely dissolved. Then remove the syrup from heat and let it cool.
- When it is at room temperature, add it to the liqueur, mix well and let the mixture stand for 10 days more.
- Then filter the liqueur and bottle it.
- Keep the liqueur into the freezer, as it should be taken cold.