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Becherovka liqueur is considered the hallmark of the Czech Republic and the country’s most famous alcoholic drink. Every tourist considers it his duty to bring home a few bottles as a souvenir. It’s time to figure out how you can drink Becherovka with different methods in order to understand the fullness of the unique taste.
Becherovka (Becherovka “emphasis on the first syllable”) is a Czech herbal liqueur with a strength of 38%, produced in the Karlovy Vary region. Initially conceived as a remedy for the treatment of gastric disorders, but over time, the tincture moved into the class of alcoholic beverages. The recipe was invented by Josef Becher in 1807. Industrial production began in 1841.
It is known that Becherovka contains 20 herbs, 4 of which grow in Karlovy Vary, the remaining 16 are imported from other countries and continents. The list of ingredients is kept in the strictest confidence, only 2 people in the world (the director and technologist of the plant) know the exact recipe for the drink. Some experts suggest that Becherovka contains wormwood, chamomile, cloves, coriander, lemon and honey.
Sometimes Becherovka is compared with the German Jägermeister liqueur, but this is fundamentally wrong, since the drinks differ not only in ingredients, but also in taste.
Types of Becherovka
The manufacturer was not limited to only one option, there are the following types of liquor:
- Original (38%) – the recipe has not changed since 1807, it is considered a classic Becherovka;
- Cordial (35%) – lime blossom and white wine are added separately to the traditional liquor;
- Lemond (20%) – liqueur with the aroma of citrus fruits, a distinctive feature is a low strength;
- KV 14 (39%) – red tincture;
- KV 15 (40%) – this variety has been discontinued.
Only two types of Becherovka are exported: Original and Lemond, the remaining three can be purchased directly in the Czech Republic, and only at the factory itself.
The culture of drinking Becherovka
1. In its pure form (recommended by the manufacturer)
The drink is served in small glasses chilled to a temperature of 5-7°C. Czechs drink Becherovka after a meal or late in the evening, this is a classic digestif.
Becherovka can be eaten with a slice of orange sprinkled with cinnamon. Other meals are not included.
Immediately after a sip, a sweetish taste with bitter notes of herbs is felt and a long aftertaste remains. If you try Becherovka at room temperature, a fragrant herbal aroma appears, but the drink becomes sharp and not so pleasant.
2. Becherovka with beer
A glass of well-chilled liquor is drunk in one gulp, immediately washed down with light beer. This method is popular in Slovakia. It turns out the original taste is not like anything else. True, the combination of strong alcohol with beer leads to rapid intoxication.
3. For medicinal purposes
Add 1-2 tablespoons of Becherovka Original to a cup of coffee or tea. This combination improves digestion, raises the tone and stimulates the immune system. No one in the Czech Republic doubts the benefits of Becherovka, since the liquor was originally created as a medicine. The main thing here is not to overdo it, drinking no more than one cup a day.
4. With other drinks
If, due to the high strength, you do not like to drink Becherovka in its pure form, then you can lower the degree with juices. Cherry, apple and currant juices are especially good in this regard. Any dilution ratio.
Cocktails are also prepared on the basis of Becherovka. The most popular is “Concrete” – mixing Becherovka and tonic. Cooking features are shown in the video.
The second popular cocktail with Becherovka is called “Red Moon”. It is enough to fill the glass with ice cubes, add 40 ml of Becherovka, 10 ml of currant juice and sparkling water (around the edge), then decorate with an orange slice.