Cada vez sois más los y las que elaboráis vuestro pacharán casero. Y es que la receta es tan sencilla que ya no es un lujo consumir un pacharán casero de calidad. Además es tan gratificante conseguir tu propio pacharán que no nos extraña que se haya convertido casi en un ritual cada otoño. Casi todo el mundo sabe que para un buen pacharán son necesarios 2 ingredientes indiscutibles: las endrinas y un buen anisado. A lo largo de nuestra experiencia vendiendo el mejor anisado para pacharán nos hemos dado cuenta de varios trucos o tips para conseguir un pacharán de 10, y os los queremos contar. Coged papel y boli y ¡a por el mejor pacharán!
TRUCOS
1. CONGELAR LAS ENDRINAS
Muchas veces vamos al monte a por las endrinas (también las podemos encontrar en mercados, ferias y en algunos supermercados en época otoñal) y hasta que conseguimos dar con nuestro anisado puede que como cualquier fruta, las endrinas empiecen a madurar o ponerse algo pochas. Siempre recomendamos que si vuestro objetivo es hacer pacharán, os hagáis con un anisado para finales de verano. Pero a veces esto no está en vuestros planes y os encontráis con un montón de endrinas que queréis aprovechar. Pues os decimos que ¡NO PASA NADA! las endrinas se pueden congelar o mantener en la nevera sin que pierdan el sabor ni las propiedades, ¡ya no hay excusas para ponerse en marcha!
2. UTILIZAR EL MISMO RECIPIENTE DEL ANISADO
Para realizar el pacharán recomendamos utilizar una botella grande de cristal de 3 o 5 litros de capacidad para que éste macere correctamente. Pero si no encuentras o no quieres invertir en un recipiente de cristal os damos un tip muy práctico: podéis usar el mismo recipiente del anisado de 3L que vendemos en nuestra web. La maceración resulta exitosa y los sabores se conservan perfectamente.
3. UTILIZAR UN ANÍS DE MENOR GRADUACIÓN
Para elaborar pacharán casero recomendamos un anisado de menor graduación al anís tradicional que conocemos la mayoría. Tened en cuenta que el licor de semillas de anís se denomina anís cuando supera los 35 grados de alcohol y que este no sirve para hacer pacharán, Aunque a veces algunos lo utilicen a modo de endulzante o aromatizante. Para un pacharán ideal, recomendamos un anisado de entre 24-30 grados. En nuestra web podrás encontrar la garrafa de 24 grados, para un pacharán suave, y la garrafa de 28 grados para conseguir un pacharán con más cuerpo.
4. AROMATIZAR EL PACHARÁN
Para que te quede un pacharán exquisito uno de los trucos es aromatizarlo. Te recomendamos que experimentes con granos de café, canela o cítricos como la naranja. ¡Ya nos contarás el resultado!
5. CONTROLAR EL TIEMPO DE MACERACIÓN
El tiempo de maceración del pacharán dependerá de vuestro objetivo o gustos, nosotros te recomendamos reposarlo durante 3 a 5 meses.
Si tienes en cuenta estos trucos estamos seguros de que te saldrá un pacharán de primera, si tienes algún otro puedes dejárnoslo en los comentarios y así ayudar a que otros realicen su propia receta.
Si quieres saber qué anisado elegir o la receta auténtica del pacharán te recomendamos que eches un vistazo a nuestro blog.
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