Strega

Strega (Italian Herbal Liqueur)

Strega is a traditional Italian herbal liqueur from Benevento, flavored with roughly 70 botanicals, of which cinnamon, saffron, and mint are among the most recognizable. This homemade version uses a simplified infusion to approximate the bittersweet, aromatic character of the original.

Prep

20 min

Cook

15 min

Total

35 min

Serves

About 700 ml (24 fl oz) of finished liqueur

Difficulty

Medium

Recipe ingredients

• •500 ml (2 cups) high-proof neutral spirit (95% alcohol / 190 proof), Italian alcohol food grade; a 151-proof grain spirit can be substituted but yields less extraction
• •200 ml (¾ cup + 1 tbsp) water
• •250 g (1¼ cups) granulated sugar
• •3 g (1 tbsp, lightly packed) fresh mint leaves, spearmint preferred; bruised
• •3 whole sticks (3 sticks) Ceylon cinnamon, broken into pieces; cassia gives a sharper, less traditional flavor
• •0.5 g (a generous pinch) saffron threads, Iranian or Spanish saffron; bloomed before use
• •15 g (¼ oz) dried gentian root, provides the signature bitter backbone; from an herbal supplier
• •10 g (⅓ oz) dried lemon peel, unsulphured
• •8 g (¼ oz) dried orange peel
• •5 g (1 tsp) whole coriander seeds, lightly crushed
• •3 g (1 tsp) whole fennel seeds
• •3 g (1 tsp) juniper berries, lightly crushed
• •2 whole star anise
• •2 whole cloves
• •1 whole vanilla bean, split lengthwise
• •2 g (½ tsp) orris root, optional, but traditional as a fixative
• •1 pinch salt

Steps

1. 1 Steep (Day 1): Combine the neutral spirit, cinnamon sticks, mint leaves, gentian root, lemon peel, orange peel, coriander, fennel, juniper, star anise, cloves, vanilla bean, and orris root in a 1-liter wide-mouth glass jar. Seal tightly and store in a cool, dark place (18–20 °C / 64–68 °F) for 5 days, shaking gently once per day to redistribute the botanicals.
2. 2 Bloom the saffron: On day 4, place the saffron threads in a small bowl with 1 tablespoon of warm water and let steep for 12–24 hours. Add the saffron and its liquid to the infusion jar on day 5 and continue steeping for 2 more days (7 days total infusion).
3. 3 Prepare the syrup: Combine the 200 ml of water and the 250 g of sugar in a small saucepan. Heat over medium, stirring, just until the sugar fully dissolves — do not let it boil. Remove from heat, add the pinch of salt, and let the syrup cool completely to room temperature.
4. 4 Strain (Day 7): Set a fine-mesh sieve lined with cheesecloth over a large bowl. Pour the infusion through, then press the solids gently to extract the liquid; do not squeeze, or the liqueur will turn cloudy. Discard the spent botanicals.
5. 5 Combine: Stir the cooled sugar syrup into the strained infusion slowly. Taste and adjust: add more syrup for sweetness, or a small splash of water to soften the alcohol. The finished liqueur should read 30–35% ABV and taste bittersweet with a clear mint–cinnamon–saffron thread.
6. 6 Bottle and rest: Funnel the liqueur into a clean 750 ml glass bottle and seal. Age in a cool, dark place for at least 3 weeks — 2 months is better — so the flavors marry and mellow.
7. 7 Safety notes: This recipe uses high-proof alcohol and is not safe for children or anyone avoiding alcohol. Saffron is used in culinary amounts and is safe; do not substitute ornamental saffron. The finished liqueur is shelf-stable due to its alcohol content; store at room temperature, out of direct sunlight.
8. 8 Serve: Chill well and pour neat as a digestivo, over ice, or in classic Italian cocktails such as a Strega Sour.