Or, if you want to experience the same flavor in a more subtle way, try it in a cocktail. I recently test-drove two tall, cool, summery recipes: the Beton and the Czech Mule. A simple combo of Becherovka, tonic water, and lemon, the Beton was created for Expo '67 in Montreal as a refreshment to be served in the Czech Pavilion. Meaning "concrete" in Czech, the name is a playful joining of the beginning few letters of BEcherovka and TONic. I first tried a Beton made with two parts Becherovka and four parts tonic, as per one recipe, but found it all a little too herb-forward, so I lightened things up a bit, dialing the liqueur back to one part, and adding an extra squeeze of lemon. This transformed it into something lighter, brighter and more citrusy, with the herbal notes hovering in the background, lending a hint of mystery. Beton makes one drink 1-2 ounces Becherovka (I dialed it back to 1 ounce) around 4 ounces of tonic water 1 fresh lemon wedge (or more, to taste) Pour the liqueur and tonic water into an ice-filled highball glass. Stir gently. Squeeze the juice from the lemon wedge over the top of the drink and drop it into the glass.
I also gave a newer recipe, the Czech Mule (an herbal play on the vodka-based Moscow Mule), a whirl. Here the spicier notes in the liqueur blend well with the zippy heat of the ginger beer. The lime adds a little freshness and tang. Again, though, I found moderation in flavor to be key: I used half the amount of Becherovka called for in the recipe I was working from, cutting things back to one ounce from two. Czech Mule makes one drink 1-2 ounces Becherovka (I dialed it back to 1 ounce) around 4 ounces of ginger beer 3/4 ounce fresh lime juice Combine all ingredients in an ice-filled highball glass and stir gently. Garnish with a lime wheel. Have you tried Becherovka? Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturers did give us product for testing and review purposes. Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry. Related: Try a Little Bitterness: Fernet-Branca (Images: Nora Maynard)