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Prep Time:

20 minutes

Cook Time:

in 3 steps


4 Servings



About the Recipe

This recipe dates from the time of the Medici according to some, but it is more likely that this liqueur was prepared for the first time in the pharmacy of a Dominican convent in Florence around 1460.


  • 2 Planifolia Red vanilla beans

  • 3g cloves

  • 12g cinnamon

  • 12g coriander

  • 3.5g cardamom

  • 3g star anise

  • 600ml 90% alcohol

  • 350ml distilled water

  • 600 g of sugar

  • 500ml distilled water

  • 80g rose water

  • 6 g of cochineal


Step 1

Open the vanilla stick and cut it into small pieces.

Grind with the other spices and the cochineal in a mortar.

Mix in a tightly sealed bottle of at least 1.5 litters capacity with the alcohol and 350 ml of distilled water.

Carefully close the container and place it on a window sill, in the sun, for 2 weeks, shaking vigorously every day.

Step 2

Melt the sugar in 500 ml of warmed water.

Add it to the spice infusion and leave to stand for another day.

Step 3

Filter all the liquid and flavour it with rose water.

Store in a well-sealed bottle.

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