In an after-dinner Spain, few podiums are less discussed than that of anise, aguardiente and pacharán. The latter, very typical of Navarra, La Rioja and Aragón, is our protagonist today.
You will see that to do it you don’t need a lot of science and you do need a little patience until the liquor is well macerated and the sloes have given it all its flavor.
We are also going to include other aromatics that, to taste, you can modify, remove or increase its quantity, all depending on how powerful you like the aroma.
Then we will need some six weeks so that the pacharán is ready. From there it can be consumed. Of course, in moderation, although it is homemade it is still powerful.
Wash the sloes with plenty of water and remove any remaining twig or leaf. We put them in a container where all the mixture fitspreferably glass and wide-mouthed with a lid or cork.
Add the rest of the aromatics.pour the alcoholic beverages and leave covered in a cool, dry place, in the dark for 6 weeks.
After that time, we strain -if it is necessary for a sieve or a very clean cotton cloth to leave all the impurities- and you can drink it.
Giara Swing Top Glass Bottle for Cordials and Preserves, Blue (1L)
With what to accompany the homemade pacharán
Rather, the question is the other way around, but few can match this pacharán, as the culmination of a good chilindrón lamb or some Navarre-style white beans.
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