PhilBilly’s Honey Liqueur Recipe

Bärenjäger is a popular German honey liqueur with a rich history. While its exact recipe is a proprietary secret, it’s known to be made with a neutral grain spirit, a generous amount of real honey, and a blend of natural spices. The good news is you can create a delicious Bärenjäger-style honey liqueur at home!

• Yields: Approximately 2 Quarts
• Prep time: 10-15 minutes
• Infusion/Resting time: At least 24 hours, up to several weeks for more complex flavor

Ingredients

• Honey: 1 Pound or 2 cups (use 1 to 1.5 cups if you prefer it less sweet).
  • For a neutral base: Use mild honey like Clover or Acacia.
  • For more character: Use Wildflower, Orange Blossom, or other artisanal honeys. Consider using fewer additional spices if your honey is already very flavorful.
• Neutral Grain Spirit or Vodka: 1 Quart of good quality, 80-100 proof (40-50% ABV).
• Water: 1 Pint (or more if you want to dilute to a lower proof).
• Optional Spices & Flavorings:
  • 2 whole cloves
  • 1 small cinnamon stick (or 1/2 teaspoon ground cinnamon)
  • A small pinch of allspice (ground or 3 whole berries)
  • A tiny pinch of ground cardamom
  • 1-2 thin strips of orange zest (pith removed)
  • 1-2 thin strips of lemon zest (pith removed)
  • 1/4 – 1/2 vanilla bean, split and scraped (or 1/4 teaspoon pure vanilla extract, added after cooling)

Equipment

• Saucepan
• Whisk or spoon
• Two (2) clean glass quart-sized mason jars with tight-fitting lids
• Fine-mesh sieve or cheesecloth for straining

Instructions

1. Create the Honey Syrup:
   • In a saucepan, combine the honey and water.
   • If using whole spices (cinnamon, cloves, allspice berries) and citrus zest, add them to the pot now.
   • Gently heat over medium-low, stirring until the honey fully dissolves. Do NOT bring to a rolling boil.
   • If using ground spices, whisk them in at this stage.
   • Once dissolved, remove from heat.
2. Cool the Syrup:
   • Let the honey syrup cool completely. Allow any whole spices and zest to steep in the syrup as it cools (at least 15-30 minutes) to infuse their flavor.
   • Scrape off any foam that may have formed.
3. Combine with Alcohol:
   • Once the syrup is completely cool, strain it through a fine-mesh sieve or cheesecloth into your clean glass jar. This will remove any whole spices and zest.
   • Pour the neutral grain spirit or vodka into the jar with the cooled, strained honey syrup.
   • If using vanilla extract, add it now.
4. Infuse and Rest:
   • Seal the jar tightly and shake well to combine.
   • Store the jar in a cool, dark place.
   • Let it rest for a minimum of 24-48 hours. For a more complex flavor, let it rest for 1-4 weeks, shaking the jar gently every few days.
5. Taste and Adjust (Optional):
   • After resting, taste the liqueur.
   • If it’s too sweet, add a little more spirit.
   • If it’s too strong, add more cooled honey syrup or a bit of distilled water to dilute.
6. Strain (Again, If Needed) and Bottle:
   • For exceptional clarity, strain the liqueur again through a sieve lined with cheesecloth or a coffee filter.
   • Pour into a clean bottle with a tight-fitting lid or cork for final storage.

Tips for Success

• Quality of Honey: This is the star ingredient. Using good quality, flavorful honey will make a big difference.
• Spice Level: Start with fewer spices. You can always add more, but you can’t easily take them out.
• Patience: The longer the liqueur rests, the smoother and more harmonious the flavors will become.
• Experimentation: Feel free to adjust the honey-to-alcohol ratio to your preference and experiment with different honey types or spice blends.
• Storage: Store in a cool, dark place. It can last for several months. If you used fresh zest, storing it in the refrigerator is a good option for longevity.

Enjoy your homemade Bärenjäger-style honey liqueur neat, on the rocks, in cocktails (like a Bee’s Knees or a Hot Toddy), or even as a glaze for desserts!