5 from 1 vote

Home made alchermes

Course Liqueur
Cuisine Tuscan
Servings 2 litres
Author Paolo Petroni


  • 600 g of alcohol
  • 10 g of cochineals
  • 10 g of cinnamon
  • 10 g of coriander seeds
  • 3 g of macis
  • 10 cardamom pods
  • 4 cloves
  • 5 g of orange peel
  • 3 g of star anise
  • 1/2 vanilla pod
  • 600 g of sugar
  • 100 g of rose water


  • Crush in a mortar all the spices but the vanilla pod. Cut it in small pieces.
  • Fill up a big jar with alcohol and 300 g of pure water. Add the spices and the vanilla.
  • Shake it: immediately the liquid will become crimson red.
  • Close the jar and infuse for a couple of weeks, shaking it at least once a day.
  • After this time, melt the sugar in 500 g of pure water and add it to the jar with alcohol and spices.
  • Shake it again and let it sit for another day
  • Filter the liqueur through a cheese cloth or a paper coffee filter and collect in a bottle and pour in the rose water. The alchermes is ready to be used.
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