Xtabentún

Xtabentún (Yucatecan Honey-Anise Liqueur)

Xtabentún is a traditional honey-anise liqueur from the Yucatán Peninsula of Mexico, made by steeping local wildflower honey with anise seeds in a cane-sugar spirit. The result is a sweet, aromatic liqueur traditionally sipped chilled as a digestif.

Prep

20 min

Cook

30 min

Total

50 min

Serves

Makes about 1 litre (roughly 34 fl oz)

Difficulty

Medium

Recipe ingredients

• •500 ml (2 cups + 2 tbsp) cane spirit (alcohol base), Use a 96-proof neutral cane spirit such as Mexican alcohol de caña or Italian grappa/alcohol for liqueurs. Do not use commercial vodka if you want authenticity, though it works as a substitute.
• •300 g (10½ oz) wildflower honey, Traditional Yucatecan miel de abeja is preferred; any mild, floral honey will work.
• •30 g (¼ cup) anise seed, Whole seeds, lightly crushed.
• •200 ml (¾ cup + 1 tbsp) water

Steps

1. 1 Sterilize a 1-litre glass bottle or jar by washing it in hot water and letting it air-dry, or by rinsing with a small amount of the cane spirit.
2. 2 Pour the 500 ml cane spirit into a clean glass jar with a tight-fitting lid.
3. 3 Lightly crush the 30 g anise seeds with the back of a spoon or in a mortar just to break them open (do not grind to powder). Add them to the spirit.
4. 4 Cover the jar and let it rest in a cool, dark place for 3 to 5 days, shaking gently once a day. The spirit will turn a pale yellow and pick up the anise aroma.
5. 5 After steeping, strain the anise-infused spirit through a fine sieve lined with cheesecloth into a clean pot, discarding the seeds.
6. 6 In a separate small saucepan, combine the 300 g honey with 200 ml water. Heat gently over low heat, stirring constantly, just until the honey fully dissolves into a thin syrup. Do not boil — overheating can drive off the delicate floral aromatics.
7. 7 Remove the honey syrup from the heat and let it cool to room temperature, about 15 minutes.
8. 8 Slowly pour the cooled honey syrup into the anise-infused spirit, stirring gently with a wooden spoon. The mixture will turn cloudy as the honey blends in.
9. 9 Taste and adjust: if you prefer it sweeter, dissolve an extra 1 to 2 tablespoons (20 to 30 g) of honey in 2 tablespoons (30 ml) warm water, cool, and stir in.
10. 10 Decant the liqueur into the sterilized glass bottle, seal tightly, and store in a cool dark place. Age at least 2 weeks before drinking; the flavour rounds out beautifully after 1 month.
11. 11 Serve chilled in small liqueur glasses, neat or over a single ice cube. In Yucatán it is traditionally sipped after meals, often with a few drops of fresh lime juice.