Recipe for Benedictine tincture

Benedictine is a liqueur developed by an Italian monk staying at a Benedictine monastery in Normandy in 1510 as a cure for malaria. The original recipe contained 40 different herbs. You can make a simplified version of this herbal tincture at home.

• 6 g coriander
• 6 apple stones
• 3 g of caraway seeds
• 3 g cumin
• 3 black peppercorns
• 2 g marjoram
• 2 g of mint
• 1 g of aniseed
• 1 g of turmeric
• 20 dag of sugar
• 1 litre of alcohol 45%

Put all ingredients (except sugar) in a jar and pour alcohol for two weeks. Shake the jar from time to time. Pour the liquor through a sieve lined with linen or through coffee filters. Set aside for about a month to clarify. Clear liqueur filter and set aside for maturation, at least for a year.

Benedictine tincture according to the above recipe has a unique herbal taste, but it does not match the original. The disadvantage of the nalewka is long maturation - the best is after two years.