Becherovka is a world famous Czech liqueur with a strength of about 38%, produced in the outskirts of the city of Karlovy Vary on the basis of extracts and infusions of more than 20 types of medicinal herbs. It was originally used as a remedy for stomach ailments.
Instructions
Step 1
Serve neat Becherovka as an aperitif. This simple way of using it will allow you to enjoy the aroma of herbs and the mild taste of the drink. There are two ways to serve a clean becherovka to the table. The first - liqueur cooled to 5-7 degrees is poured into special porcelain tulip-shaped glasses with 25 ml handles and drunk in one gulp. The second way is to slowly savor becherovka heated to 18-20 degrees from a cognac glass.
Step 2
Use Becherovka for making low-alcohol cocktails. Due to its soft enveloping taste, the drink goes well with tonic and juices - cherry, pomegranate, orange and grapefruit. Depending on the desired strength of the cocktail, you can change the proportions of the ingredients. Do not forget that Becherovka can be mixed with other low-alcohol drinks, in particular with champagne. Also, this liqueur is added to mulled wine or in Czech "svarog".
Step 3
Remember that there is a truly Czech way of drinking Becherovka with beer. The liqueur is frozen in a small pile, placed on the bottom of a mug or glass, poured with light filtered beer and drunk in three or four large sips, so that the becherovka remains at the end.
Step 4
Try strong Becherovka cocktails. They are usually two-component. Most often, liqueur is added to young cognac or whiskey, but the most pleasant is the combination of becherovka with ordinary vodka. These cocktails are served in small glasses and drunk in one gulp.
Step 5
Make a digestif with becherovka. To do this, add liqueur to strong and very sweet black tea, the optimal proportion is the ratio of drinks to one to one, and honey can be used instead of sugar. Completing your meal this way will help you digest your food better. In addition, Becherovka is often drunk with coffee, by analogy with Riga balsam.
