Underberg Recipe

Digestive Bottles (makes 5 individual servings)

1. 1

   Prepare botanicals

   Lightly crush the coriander seeds and cardamom pods with the flat side of a knife or a mortar and pestle. Remove any large pieces of orange pith so you have only thin strips of peel. Measure the dried herbs and spices (star anise, licorice root, cloves, gentian, angelica) and set aside.

2. 2

   Combine with alcohol for maceration

   Place all dried botanicals (star anise, licorice root, cloves, gentian root, angelica root, crushed coriander, cracked cardamom) and the orange peel into a clean glass jar. Pour the 300 ml neutral high‑proof alcohol over the botanicals so they are fully submerged. Seal the jar tightly.

3. 3

   Macerate

   Let the botanicals macerate at room temperature for 5–7 days, shaking the jar gently once or twice daily to help extraction. Taste after 3 days; the character should be strongly herbal, bitter, and anise‑forward.

4. 4

   Strain

   After desired extraction (usually 5–7 days), strain the infused alcohol through a fine mesh sieve lined with cheesecloth into a clean container. Press gently on the solids to extract as much liquid as possible. Discard solids.

5. 5

   Prepare sugar syrup and dilute

   Warm 50 ml filtered water with 10 g sugar in a small saucepan just until the sugar dissolves; cool to room temperature. Add the cooled syrup to the strained infusion. If the infusion is excessively strong, dilute with small increments of filtered water to reach a pleasant drinking strength; aim for roughly 30–35% ABV equivalent by dilution (final volume approx. 325–350 ml). Adjust sweetness if desired by adding more syrup in 2–5 g increments.

6. 6

   Rest and marry flavors

   Seal the mixed infusion and let it rest for 24–48 hours in a cool, dark place to allow flavors to marry. Taste and fine‑tune: add tiny amounts of water or syrup if too harsh or too strong.

7. 7

   Bottle

   Using a small funnel, divide the final infusion into five individual glass bottles (30–40 ml capacity per bottle). Ensure each bottle receives one whole star anise, one whole clove, and a small piece (approx. 4–5 mm) of licorice root for presentation and to echo the menu listing: 5 licorice, anise, clove — individually bottled. Seal bottles tightly.

8. 8

   Label and store

   Label each bottle with contents and date. Store refrigerated or in a cool dark place. Serve chilled or at room temperature as a digestive. Shake gently before serving so the small botanical pieces distribute their aroma.