Becherovka Recipe

Combine the water and sugar in a small saucepan over medium heat. Stir until the sugar is fully dissolved and the mixture just comes to a simmer.

Add the sliced fresh ginger (and lemon zest if using). Reduce heat to low and let the mixture gently simmer for 8–12 minutes to extract the ginger flavor. Taste after 8 minutes to check intensity.

Remove the pan from heat and let the syrup steep with the ginger for another 15–20 minutes for a stronger ginger character.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing gently on the ginger to extract liquid. Discard solids. Cool to room temperature, then refrigerate. Keeps up to 2 weeks.

Chill glass (optional)

Place a coupe or rocks glass in the freezer for a few minutes or fill it with ice water while you build the cocktail to chill.

Add ice to a cocktail shaker until about two-thirds full.

Pour in 2 oz Becherovka, 0.75 oz fresh lemon juice, and 0.5 oz ginger syrup. If you prefer a slightly richer, rounder sweetness, add 0.25 oz honey and stir briefly to dissolve before shaking.

Firmly cap the shaker and shake vigorously for 10–12 seconds to properly chill and dilute the drink.

Discard ice or water from your chilled glass if used. Strain the cocktail into the chilled coupe or into a rocks glass over fresh ice, depending on preference.

Express a lemon peel over the drink to release oils, rub the rim with the peel if desired, then drop the twist into the glass. Garnish with a piece of candied ginger or a thin slice of fresh ginger on the rim.

Serve immediately.