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2 Recipes

for 1 bottle



750 ml grain

1 tsp crushed anise seeds

1 tsp crushed fennel seeds

1 teaspoon dried peppermint

1 teaspoon dried sage

8 crushed coriander seeds

400g sugar

100 ml water

screw-top jar

fine sieve, linen cloth or filter




Put all the herbs in a screw-top jar and pour the grain over them. Let it sit in a bright place for about 2 to 3 weeks. Shake every now and then. Then strain through a sieve or linen cloth.

Cook a syrup from the sugar and water. Be careful not to let the sugar get too hot so that it doesn't caramelize!

Let the whole thing cool down and then add it to the herb grain. Stir well and bottle. Allow to mature for 14 days.

Attention: Alcohol is not for children, young people, pregnant women and drivers!!!



10 g boar's rue

8 g centaury

8 g violet root

8 g Benedict's herb

100 g orange peel

4 g cinnamon bark

4 g nutmeg

2 liters of hard liquor

about 4 kg of sugar



measuring cup

large pot



Boar's rue, centaury, violet root, St. Benedict's herb, orange peel, cinnamon bark and nutmeg are placed in a large vessel and poured over with the high-proof schnapps. Then let it steep in a dark, not too cool place for 2 to 3 weeks.

After the steeping time, the whole thing is filtered through a filter and poured into a large pot using a measuring cup. To do this, 1/2 kg of sugar is refined with 1/4 liter of water. Boil the stock (2 liters) with 4 kg of sugar and let it simmer until the sugar has completely dissolved. Stir again and again and if foam forms, skim it off. Once the sugar has dissolved, you can pour it into bottles and let it steep for another 6 weeks.

Attention: Alcohol is not for children, young people, pregnant women and drivers!!!

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