(Ratafía catalana)
Catalonian ratafia is a rich and aromatic nut liqueur that belongs to the broad category of ancient ratafia liqueurs mostly associated with Mediterranean countries. It originated as a homemade beverage made with availabe ingredients and without a particular recipe.
The recipes were usually handed down through the generations. Catalonian ratafias are made by macerating unripe green walnuts in aguardiente (distilled spirit). Additional ingredients can incorporate various fruits and herbs. It always includes lemon verbena, cinnamon, cloves, and nutmeg, but citrus zest, bay leaves, chamomile, and fennel are also common.
Ratafia has to be oak-aged for at least three months, and it can have a maximum of 30% ABV. Despite their versatility, most ratafias are dark brown liqueurs with a distinctive nutty flavor and aroma, along with herbal and earthy nuances. They are dense and rounded, with a long, warming finish.
Ratafia can be enjoyed neat or on the rocks. It is an excellent aperitif or digestif, but it can also be served with desserts, nuts, or dried fruit, and it is occasionally used as a cooking ingredient. According to the ancient belief, herbs picked on the morning following Saint John's Eve (June 23rd) will have the best properties for making ratafia.
