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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.

Buy Original Becherovka online

Jägermeister

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

Buy Jägermeister online

Fernet Stock Original

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

Buy Fernet Stock Original

Demänovka Herbal Bitter

Intended for true gourmets, the ingredients include 14 species of mountain herbal flowers, leaves and roots.

Buy Demänovka online

Zwack Unicum

This Hungarian herbal liqueur is made from 40 medicinal plants and is left in oak barrels over several months to mature.

Buy Zwack Unicum online

Miniature encyclopedia of herbal liqueurs: Where they come from and how to use 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 or fruits alcoholically macerated. During the 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.

Demänovka and Tatratea Slovaks love liqueurs

Slovakia has a long and strong tradition of producing herbal liqueurs. The most popular include Tatratea and Demänovka, which was created at the end of the 19th century.

Did you know that…

The popular 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 often present in a number of mixed drinks.

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

Hot Demänovka

Mix 4 cl Demänovka, 1.5 dcl apple juice, add a bit of cinnamon and two cloves to get a splendid hot drink.

Jägerbomb

Put 50 ml of Jägermeister into a Collins glass and add 125 ml of Red Bull or another energy drink. Add ice and serve.

Bavarian

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

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.