Ratafia Catalana

Ratafia Catalana

Ratafia Catalana is a traditional nut- and spice-infused liqueur from Catalonia, enjoyed as a digestif after meals. Made by steeping walnuts, almonds, and aromatic spices in anise-flavored spirit, it captures the rustic herbal character of the Catalan countryside.

Prep

30 min

Total

30 min

Serves

Makes approx. 1 litre (about 34 fl oz)

Difficulty

Easy

Recipe ingredients

• •700 ml (24 fl oz) anise-flavored liqueur (anís seco), such as Anís del Mono or a dry Spanish anise spirit; substitute with a neutral spirit infused with 2 star anise pods if unavailable
• •200 ml (7 fl oz) brandy or aguardiente, Spanish brandy preferred
• •4 whole green walnuts, harvested in late June/early July while still soft enough to cut; if unavailable, use 4 walnut halves plus 1 tbsp dried walnut leaves
• •50 g (1¾ oz) whole blanched almonds, with skins removed
• •30 g (1 oz) walnut kernels
• •30 g (1 oz) hazelnut kernels, lightly toasted and skinned
• •1 whole cinnamon stick
• •4 whole cloves
• •1 whole vanilla bean, split lengthwise
• •1 whole nutmeg, a small whole nutmeg, lightly cracked
• •2 g (1 tsp) black peppercorns
• •5 g coffee beans, whole, optional but traditional in some recipes
• •1 whole piece of dried orange peel, about 2 × 4 cm, or null
• •1 whole piece of dried lemon peel, about 2 × 4 cm
• •150 g (⅔ cup) sugar, or to taste; can use a light caramel (see step)

Steps

1. 1 If using green walnuts, wear gloves and quarter them; they will stain. If using dried substitutes, lightly crush the walnut halves and leaves to expose the aromatic oils.
2. 2 Lightly toast the hazelnut kernels in a dry skillet over medium heat for 2–3 minutes until fragrant, then rub them in a clean towel to remove the loose skins. Let cool completely.
3. 3 Sterilize a 1.5 L (about 50 fl oz) glass jar with a tight-fitting lid by rinsing it with boiling water and letting it air dry.
4. 4 Place the walnuts (green or prepared dried), blanched almonds, hazelnut kernels, and walnut kernels into the sterilized jar.
5. 5 Add the cinnamon stick, cloves, split vanilla bean, cracked nutmeg, peppercorns, coffee beans, and the dried orange and lemon peel.
6. 6 Pour in the anise liqueur and the brandy. Seal the jar tightly and shake gently for about 30 seconds to distribute the ingredients.
7. 7 Store the jar in a cool, dark place (ideally 15–20 °C / 59–68 °F) for a minimum of 4 weeks, shaking gently every 2–3 days. Traditional recipes allow 6–8 weeks for fuller extraction.
8. 8 After steeping, prepare the sugar syrup: combine the sugar with 60 ml (2 fl oz) of water in a small saucepan. Heat gently, stirring, just until the sugar dissolves. Do not boil vigorously. For a darker, more traditional ratafia, caramelize the sugar lightly first: heat the dry sugar over medium heat until it turns a deep amber, then carefully add the water (it will spatter) and stir to dissolve. Let cool to room temperature.
9. 9 Strain the infused liqueur through a fine mesh sieve lined with cheesecloth into a clean bowl or pitcher. Discard the solids, or reserve a few toasted nuts for garnish.
10. 10 Add the cooled sugar syrup to the strained liqueur, stirring well. Taste and adjust sweetness if desired (you may not need all of the syrup).
11. 11 Bottle the ratafia in clean glass bottles and cork or seal tightly. Age at least 2 more weeks in a cool, dark place before drinking to let the flavors meld.
12. 12 Serve chilled or at cool room temperature, in small glasses (a shot or liqueur glass) as a digestif. Will keep 1–2 years sealed in a cool, dark place.