Homemade Génépi: The Traditional "40" Recipe
De Michellot
Making génépi at home is an alpine tradition passed down through generations: the famous "40" recipe — 40 sprigs, 40 sugar cubes, 40 days of maceration. Here's the full method, from picking the sprigs to bottling.
Sourcing génépi sprigs
Before anything else: wild génépi harvesting is regulated by local authorities in each alpine region (daily quotas, protected zones). If you're not in an area where you can legally forage, dried génépi sprigs are sold by specialist herbalists and spirits merchants — the simplest way to get started without any regulatory risk. Count on around 40 sprigs for the traditional recipe, more if using dried sprigs (drying reduces volume).
The traditional "40" recipe
Ingredients
- 40 génépi sprigs (fresh and slightly wilted, or dried)
- 1 litre of neutral alcohol, 90–95% ABV
- 500g sugar
- 50cl water
Method
- If using fresh sprigs, let them wilt for 24 hours in open air: this concentrates the aromas before maceration.
- Place the sprigs in a sealed glass jar and cover completely with the 90–95% alcohol.
- Seal and macerate for 40 days, away from direct light, gently shaking the jar once a week.
- Strain the macerate through a cheesecloth or coffee filter to fully remove the sprigs.
- Make a syrup by heating the water and sugar until fully dissolved, then let it cool.
- Mix the strained macerate with the cooled syrup. Taste and adjust the sweetness to your liking.
- Bottle and let rest for 2 to 3 weeks before tasting: this resting period lets the aromas bind together and softens the overall profile.
Why 40 days, and not less?
Maceration time directly shapes the aromatic intensity. Under 3 weeks, homemade génépi lacks structure; beyond 40 days, bitterness can become too pronounced depending on the sprigs used. 40 days remains the balance passed down by alpine tradition.
Common mistakes to avoid
- Macerating in direct light — this alters the colour and speeds up aroma oxidation.
- Using alcohol that's too weak — below 80% ABV, aromatic extraction is incomplete.
- Sweetening before the end of maceration — sugar should only be added after straining, never during.
- Drinking it too soon — without the 2–3 week rest, homemade génépi keeps a harsh, raw-alcohol taste.
Prefer something ready to drink?
The homemade recipe takes patience and regulated access to génépi sprigs. For immediate enjoyment, De Michellot Génépi Liqueur follows a similarly long maceration process, made under professional conditions.
Read more
Excessive drinking is harmful to your health. Please drink responsibly. Only for sale to adults of legal drinking age.
