How to make homemade herbal orujo

by Marta Burgués

Orujo is a star drink of the Spanish after-dinners, and from it, numerous derivatives are made, such as orujo cream, ?licor de café? or herbal orujo. This last elaboration of orujo is also very popular and is considered a digestive, indicated to improve digestion after rather heavy meals. It enjoys wide acceptance in part due to its lower alcohol content, compared to ?white? orujo,and its high sugar content, making it more palatable.

There are a variety of herbal orujos, based on the different spices and aromatic herbs involved in its preparation, and also depending on the base spirit used, which can also vary greatly depending on its age and origin, although its distillation process is very similar in all cases (from the seeds, skin and branches of grape).

To prepare a delicious homemade herbal orujo, the process is really simple, we just should follow a basic recipe that we can then change according to our tastes, varying the herbs and spices added and playing with the amount of orujo and sugar that serve as main ingredients.


  • 1 liter of ?white? orujo
  • Aromatic herbs and spices (usually are used mint, laurel, lemon, verbena, sage, basil, tea, lemon, chamomile, rosemary, clove, cinnamon, juniper, fennel, among many others and in different proportions)
  • ½ kg sugar
  • ½ l water


  1. Put all the herbs and spices into a glass container or bottle (with a minimum capacity of 1.5 l) that can be sealed.
  2. Add the orujo and let the mixture sit for 15 days, stirring occasionally in a cool, dry and dark place.
  3. After this time, prepare a syrup with the water and sugar, let it cool and add it to the previous preparation.
  4. Macerate the mixture for another 15 days, filter the result and bottle it at your convenience.

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