Becharita

Becherovka dates back to 1807 when it debuted in Karlovy Vary, near the western tip of what is now the Czech Republic. The bittersweet liqueur is made with an all-natural herbal recipe featuring more than 20 ingredients, plus mineral-rich water from its hometown. Becherovka is often described as having prominent notes of cinnamon and ginger, and though it’s regularly consumed as a shot in its home country, the liqueur can also be mixed into a variety of cocktails, including the Becharita.

This recipe comes from drinks pro Simon Ford, but he’s not the cocktail’s creator—he says that it was invented by an unknown bartender, and the recipe was passed along to him. The Becharita is a fairly liberal take on the classic Margarita, but it shows the liqueur’s versatility. It contains tequila and fresh lime juice, and then rather than triple sec to complete the trinity, it includes Becherovka, peach nectar and simple syrup. The Becherovka adds its trademark notes of cinnamon and ginger, while the peach nectar puts fruit flavors front and center.

In the U.S., Becherovka doesn’t have the same name recognition as other European-made digestifs like Jägermeister, but it’s still the go-to drink in the Czech Republic. If you head into a bar there, you’ll find locals making toasts and knocking back shots. You can do the same, whether you’re in Prague or at home—it has become a popular option stateside, following its acquisition by drinks giant Pernod Ricard in 2011. Hoist a glass, or make a cocktail like the Becharita, and you’ll soon see what this flavorful liqueur can do.