Winter Recipe: Make your own Istrian Brandy Liqueur

24.11.2023.

by Jurica Grosinger

Biska, Ruda, Medica, Teranino, Komovica, Travarica and other numerous brandies and liqueurs make popular aperitifs or digestifs: a shot of the so-called ‘hot brandy’ is a perfect intro to a tasty meal, while a sip of a sweet liqueur at the end will help us digest the food more easily.

Brandy has long been used as a base for Istrian liqueurs, taking the best out of medicinal ingredients, that is phytonutrients from fruit and herbs harvested from Northwestern Istria’s precious orchards, forests, and fields.

Sweet liqueurs rich in antioxidants protect us from free radicals, round up delicious meals and are beneficial for our digestion, particularly if you can’t resist taking a bite or two more, like myself. And this time I’m sharing with you my own recipe for a homemade liqueur infused with winter sunlight and based on one of Istria’s most famous medicinal brandies – Biska.

Sun-infused Biska

I love the healthy and mild bitterness of Biska, especially if sipped as an aperitif, but I wanted to create a drink that could be easily enjoyed both before and after the meal, as a digestif, with its mouth-watering taste and beneficial properties lingering on and on. So today we are pairing Biska and lemon liqueur! That’s right, this year we’ll dare to mix and match some new flavours to put a smile on everyone’s face.

The recipe is as simple as can be:

you will need ten organic lemons, three decilitres of water, juice from one smaller or medium-size lemon (depending on how zingy you want your liqueur to be), 200 grams of sugar and one litre of Biska based on pomace brandy.
carefully peel off a rinsed and dried lemon, and make sure there are no white bits left on the inner part of the zest as Biska itself is already bitter enough. Place the zest in a large glass bottle, pour Biska over it, close tightly and leave for two to three weeks to settle. Give it a shake occasionally, but do not open it.
in the third week, add the said amount of lemon juice and sugar to the water and bring it to a boil. Once the sugar dissolves, cool the syrup. Mix the Biska well with the sugar syrup, then strain it and pour into smaller bottles.

And there you have it – your sun-infused Biska is done. Keep it in the fridge or freezer and take a sip whenever you yearn for a dose of Northwestern Istria, or better yet, when planning a visit to this marvellous destination.

Author

Jurica Grosinger

blogger, a web and TV columnist for more than fifteen years and works on numerous domestic and foreign projects. A content writer, personal trainer and a dietitian who considers life-long learning crucial for a better life. He loves living a Mediterranean lifestyle filled with good food, family and friends.

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