in Drink Recipes, Spain

Patxaran

updated

Spread the love

Ingredients for 1 servings:

  • 200 g sloes (patxarán – endrinas)
  • 2 bottles of schnapps (corn)
  • 300 g sugar
  • 20 coffee beans
  • 1 stalk(s) cinnamon
  • 1 vanilla pod(s)
  • 3 tbsp anise seeds
  • ½ liter of water

Instructions

Working time approx. 10 minutes; Rest period approx. 40 days; Total time approx. 40 days 10 minutes

Basque sloe and anise liqueur

Place the sloes, anise, cinnamon stick, vanilla pod (split open), sugar, and whole coffee beans in a screw-top jar or similar container and fill with the coffee beans. Let this mixture stand for at least 4 weeks (or longer if you prefer). Shake occasionally. Filter everything through a clean cloth and gently squeeze the fruit. Dilute to taste with a little water and perhaps sugar (it’s a matter of taste; I personally prefer it undiluted).

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Alsatian tarte flambée with goat's cheese

Nettle soup