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Genépi, this plant or flower is just magical! This little alpine liqueur smells like the mountains, you know? I’m warning you, it’s not super complicated, but you need a bit of patience, especially for the maceration. I love the moment when the alcohol starts to soak up all that wild scent, it’s truly a unique taste.
I always have a jar going, at the back of the kitchen, away from the light. Sometimes I think it takes a bit long, but honestly, the more it macerates, the more it’s worth it with this recipe. And it’s super simple, you’ll see. It’s basically alcohol, sugar, genépi, nothing more.
However, I’ll admit something: I often mess up the sugar measurement for my homemade genépi liqueur, I put too much or not enough, so I really recommend tasting at the end. Everyone’s palate is different! The genépi sprigs, I like to keep them to decorate the bottle, it makes a nice touch when guests come over.
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Well, no skipping the patience step. It has to rest for a good while. If you have the time, don’t hesitate to go beyond 40 days of maceration, I did it, and frankly, it packs a bit more punch, it’s fully fragrant. So, shall we get to the heart of the matter?
The key ingredients to prepare an authentic homemade genépi liqueur
- 1 liter of 40° alcohol (you can choose a fruit alcohol, easy to find in stores)
- 40 genépi sprigs, harvested responsibly of course (wild picking is beautiful but don’t overdo it)
- 40 sugar cubes (I often use white sugar, but you can try cane sugar for a little twist)
What utensils you need
- A large glass bottle to macerate everything. Personally, I like to recycle an old bottle, thick glass is better.
- A kitchen scale so you don’t mess up the quantities (yes, it happens often!)
- A fine sieve or filter to recover a perfectly clear liqueur at the end
- Pretty bottles to bottle once filtered, to look classy or as a homemade gift
How to prepare this famous genépi liqueur, step by step
So, don’t skip step one of this recipe because it’s quick and that’s where it all begins. Put your liter of alcohol into the large bottle. Don’t bother, pour slowly but don’t be afraid of a little splash.
Then, toss your genépi sprigs in. I often sort them, removing any curly sprig… but well, it’s not the end of the world if you don’t. After that, add the sugar cubes, and most importantly, close the bottle well.
Then, patience! Let it macerate at least 40 days. I gently turn the bottle from time to time so the sugar dissolves properly. Sometimes I forget… well, it still works.
After those long days of waiting, you filter calmly, making sure nothing sticks out. And boom, put it in your prettiest bottles, with 3-4 sprigs left for decoration, it’s the final touch that brings joy.
Little tips to pimp your homemade genépi
- Extend the maceration beyond 40 days if you have time: the liqueur will be more fragrant, trust me!
- Vary the sugar: brown sugar, honey… I’ve tried, lots of possible surprises
- Serve chilled, it makes all the difference, you’ll see, the flavors pop better
Why this homemade genépi is a must for natural digestif lovers
Honestly, nothing beats being able to say “I made this” when you bring your genépi liqueur. It’s always a pride, especially when family and friends ask for the secret.
It’s also a beautiful way to make summer last (or your last high-altitude hike) in a small glass. Each time you taste it, you feel a little closer to the mountains, it’s special.
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Plus, it’s natural, no weird additives. Just you, the mountain, and the genépi. Not bad, right? So next time, think about that before buying a commercial bottle, you’ll see, it’s so much more rewarding.
Common mistakes to avoid when making homemade genépi
- Not enough maceration: you’ll miss the aromas, over 40 days is better
- Poorly chosen genépi sprigs: choose whole, fresh plants, not dry or wilted
- Sloppy filtering: otherwise you’ll have bits in the glass, not great
