Genepi Recipe
Make Genepi Recipe in just 36h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Infusion
Sweetening & Balance
Finishing
Method
Infusion
- 1
Prepare botanicals
Lightly crush the dried génépi with a mortar and pestle or by pressing in a resealable bag to increase surface area. Measure 25 g and place into a clean 1 L (or larger) glass jar with an airtight lid.
- 2
- 3
Infuse
Store the jar in a cool, dark place and let steep for 7–10 days, shaking gently once daily to agitate the botanicals. Check flavor after 5 days: génépi has a strong herbal, slightly resinous, and floral character — stop infusion when you like the intensity (usually 7–10 days).
Sweetening & Balance
- 4
Prepare sugar syrup
Combine 250 ml filtered water and 300 g granulated sugar in a small saucepan. Warm over medium heat, stirring until sugar fully dissolves. Do not boil; just bring to a gentle simmer for 1–2 minutes to ensure dissolution. Remove from heat and let cool to lukewarm. Stir in 50 g honey and 15 ml lemon juice. If using the optional 1/2 vanilla bean, split it and scrape seeds into the warm syrup and add the pod; allow to steep as it cools.
- 5
Strain spirit
After the infusion period, strain the spirit through a fine mesh sieve lined with cheesecloth into a clean container to remove all botanical solids. Press gently on solids to extract remaining liquid, then discard solids.
- 6
Combine and sweeten
While the infused spirit is at room temperature, slowly add the cooled sugar-honey syrup to the infused spirit, tasting as you go. This recipe uses 300 g sugar + 50 g honey combined with 750 ml spirit diluted later with 250 ml water for a balanced, sweet liqueur. If you prefer a sweeter or less boozy result, adjust syrup volume accordingly. Stir or gently invert to combine completely.
- 7
Adjust and rest
Taste and adjust acidity or sweetness: add small increments of lemon juice (1–2 ml) for brightness or extra sugar syrup if more sweetness is desired. After combining, let the génépi rest for 1–2 weeks in a cool, dark place to allow flavors to marry, shaking gently every few days.
Finishing
- 8
Clarify (optional)
If the liqueur is cloudy or has fine particulate, clarify by cold settling or using a fining agent. For cold settling: refrigerate for several days and decant clear liquid. For fining: follow manufacturer instructions for small-dose gelatin or bentonite treatments, then filter. Ensure chosen fining agent is appropriate for spirits.
- 9
Bottle
Transfer the finished génépi into clean, sterilized bottles using a funnel. Seal tightly. Label with date and contents.
- 10
Maturation
Allow the bottled génépi to rest for at least 1 month for flavors to mellow; it will continue to improve for several months. Store in a cool, dark place. Serve chilled as a digestif or on the rocks; can also be used in cocktails.