The art and recipe of ratafia: tradition, flavor, and nature in a bottle

What is ratafia and why is it still so alive?

Ratafia is much more than a sweet and aromatic drink. It is memory, tradition, and a love of nature. In Catalonia, it is a recipe passed down from generation to generation, with the hope of capturing the essence of plants in a liqueur that accompanies conversations, after-dinner conversations, and special moments.

Making ratafia isn't difficult, but it does require patience, observation, and respect for natural cycles. Every home, every village, has its own unique way of making it. That's why, when you ask yourself how to make ratafia, the answer is always different. But they all share a common thread: herbs, green walnuts, and the desire to create a unique drink.

Ratafia herbs: an orchestra of aromas

The heart of ratafia is formed by aromatic and medicinal herbs. In fact, they were traditionally measured in " sprouts," and each family used what was most readily available depending on the region, the season, and the inheritance they had inherited.

Here's a selection of common herbs and spices, based on a traditional, rich, and very complete recipe (see the recipe below):

• Aromatic herbs: basil, thyme, rosemary, lemon verbena, savory, oregano, hyssop, pennyroyal, marjoram, chamomile...
• More delicate or floral herbs: linden, elderberry, orange blossom, calendula, rose, thyme, agrimony...
• Strong spices and notes: nutmeg, cinnamon, cloves, star anise...
• Other plants: bay, juniper, santolina, lavender, fennel, marshmallow root, rue, everlasting...

All these plants provide different notes: freshness, sweetness, balsamic, brown... and combined with the green walnuts (essential!) they create the perfect balance.

Ratafia as popular heritage

Aside from its culinary value, ratafia is a living symbol of Catalan culture. There are competitions and fairs, such as the Santa Coloma de Farners Ratafia Fair, where hundreds of versions are presented, from the most classic to the most creative.

These gatherings celebrate not only the drink, but also the community, the territory, and the wisdom of previous generations. That's why more and more people are wondering how to make their own ratafia at home—and they're daring!

Making ratafia shouldn't be scary. There are very accessible versions for beginners, and more elaborate ones for those with experience.

Creating your own recipe is a personal, almost intimate process. You can start with a basic recipe and adapt it to your taste: sweeter, more bitter, with more spices, with herbs from your region... The important thing is to make it your own. Here's our version.

Homemade ratafia recipe we make at femtursime.cat

This version is ideal for those who want to start making ratafia without complications. It's made with an anise-flavored cream base.

As for herbs, don't suffer too much, just plant whatever you find.

Ingredients:

• 3 liters of aniseed cream
• 5 green walnuts (cut into four pieces)
• 1 large cinnamon stick
• 5 spice keys
• 1 nutmeg, chopped
• Peel of a lemon (without the white part)
• 2 bay leaves
• 5 linden flowers
• 1 sprout of rue
• 2-3 sprouts of the following herbs: Rosemary, Basil, Small-leaf Basil, Lemon Basil, Holy Basil, Chamomile, Santolina (flower + branch), Lavender (flower + branch), Thyme, Lemon Thyme, Fennel, Marjoram, Maria Luisa, Candy Mint, Chocolate Mint, Sun Mill, Oregano, Pennyroyal, Sage, Red-flowered Sage, Elderberry (flowers), Orange Blossom and Male Timon.

Preparation:

1. Prepare the walnuts: Cut the green walnuts into quarters and place them in a larger glass container. For example, for a three-liter container, use a container with a minimum capacity of 4 liters.
2. Add herbs and spices: Add all the herbs grouped together according to the indicated quantities, along with the lemon peel and spices.
3. Pour the anise: Cover completely with the 3 liters of anise cream.
4. Maceration: Cover with an upside-down plastic cup and leave in direct sunlight for 40 days. Stir every 5-6 days.
5. Filter: Strain the liquid through a cloth or fine sieve.
6. Rest: Bottle and let it rest for at least 2-3 months in a cool, dark place.

Recipe to make a more advanced version with 40° alcohol

If you prefer a less sweet or more personalized ratafia, you can use 40° neutral alcohol and make a syrup to sweeten it after maceration.

The formula for calculating the amount of water to add to dilute the spirit and achieve a given alcohol content (without taking sugar into account) is based on a simple rule of thumb. We opted for 150 grams per liter.

You can find an online calculator to calculate the water and sugar values you need here: calculator to reduce ratafia.

Dare to make your own ratafia

Making ratafia is a way to connect with the land, with our history, and with ourselves. It doesn't have to be perfect, nor does it have to follow a specific recipe in detail. The most important thing is that it's yours.

With herbs from your local area, a little time, and a lot of love, you can create a unique ratafia. Share it, toast it, and, above all, enjoy it.