Pacharán is a Navarrese liqueur made with sloe berries and aromatics, perfect for after-dinner drinks.
With simple ingredients and a maceration process that takes a few weeks, it results in a potent and aromatic drink you can enjoy on special occasions.
The recipe requires patience and care, allowing the flavors to blend perfectly. You can adjust the amount of aromatics according to your personal taste to achieve a milder or more intense liqueur.
Once ready, homemade pacharán is a perfect accompaniment for tapas or simply to relax with a glass in hand.
Pacharán de Navarro
Ingredients
2 liters of Sweet Anise
1 liter of Gunpowder or orujo liqueur
400 grams of Sloe berries
½ Ground cinnamon stick
1 tablespoon of Dried chamomile
8 Coffee beans
Preparation
Step 1 : The sloe berries should be carefully washed with plenty of water to remove any small stems or leaves they might have.
Step 2 : Once clean, place them in a large glass container that has a lid or cork to ensure it is well sealed.
Step 3 : Next, add the ground cinnamon, chamomile, and coffee beans to the container with the sloe berries.
Step 4 : Then, pour in the sweet anise and alcohol into the same container, completely covering the berries and aromatic ingredients.
Step 5 : It is important to tightly close the container to prevent the aroma and flavors from escaping.
Step 6 : Finally, store in a cool, dark, and dry place for about six weeks, allowing the flavors to blend and macerate properly.
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