Blog of May 15, 2026

The Taste of Tradition: Discovering the liqueurs of the Montserrat Abbey

Climbing Montserrat is always a magical experience. The rocky shapes, spirituality and natural surroundings fascinate anyone. But there is another way to connect with this sacred mountain, and that is through the palate.

Today we delve into the traditional liqueurs of the Montserrat Abbey, distillates that close centuries of knowledge of herbs, perfect for extending the tables this May. Prepare a glass!

1. Gran Liqueur Aromes of the Abbey of Montserrat: The elixir of the mountain

If Montserrat had a unique flavour, it would undoubtedly be this one. Les Aromes de Montserrat is a stomach liqueur whose original recipe dates back to the 13th century, created by Benedictine monks from herbs from the mountain itself.

· What does it taste like? It is a highly alcoholic liqueur (about 31°), very aromatic, with notes of thyme, juniper, lavender and mint predominating.

· The spring touch: Although traditionally drunk alone or with ice after lunch, in May it is ideal for giving an aromatic touch to a lemon sorbet or even to flavour a gin and tonic in a very subtle way.

2. Ratafia of the Abbey of Montserrat: The soul of the forest

Ratafia is the Catalan liqueur par excellence, and the Montserrat version is one of the most carefully crafted. It is made by macerating green walnuts combined with a secret selection of herbs and spices.

· What does it taste like? It is sweet, complex, with a very pleasant bitter background and notes reminiscent of cinnamon, nutmeg and cloves.

· The perfect pairing: At this time of year, accompany it with dried fruits or traditional carquinyolis in the mid-afternoon.

3. Licor d’Herbes: Digestive freshness

Unlike the Aromas, which have a very specific mountain profile, the Licor d’Herbes de Montserrat seeks a more classic balance, ideal for those who enjoy traditional herbal distillates from the abbey.

· What does it taste like? It is a fine liqueur, with a balanced sweetness and a markedly balsamic finish that helps lighten any heavy meal.

· How to drink it: Very cold, straight from the freezer, in a small glass.

4. Licor de Crema Catalana: Desserts made with liqueur

If there is a flavour that evokes home in Catalonia, it is that of crema Catalana with a layer of burnt sugar. This liqueur manages to bottle this texture and aroma in a spectacular way.

· What does it taste like? It is soft, creamy, with an absolute prominence of cinnamon, lemon peel and a touch of vanilla.

· Suggestion for May: Forget about hot coffee for a day. Serve this liqueur with plenty of ice, or pour it directly over a scoop of vanilla or dark chocolate ice cream for an impromptu dessert.

5. Hazelnut Liqueur: The toasted touch

Hazelnut is a nut closely linked to Catalan agriculture and this liqueur pays perfect homage to it.

· What does it taste like? It has an intense aroma of roasted hazelnut, with a sweet and unctuous taste that fills the mouth.

· The secret of baking: In addition to being a great digestive, it is a brutal ally in the kitchen. Use it this month to dip the sponge cakes in your spring cakes or give a different touch to your iced coffees (iced lattes).

LIQUEUR

Aromes de Montserrat
Ratafia
Herb Liqueur
Catalan Cream
Hazelnut Liqueur

FLAVOUR PROFILE

Intense herbal, balsamic
Spicy, sweet and complex
Fresh, balanced
Sweet, creamy, citrus
Toasted, sweet, unctuous

IDEAL MOMENT

Digestive after a big meal
Quiet tableside or with pastries
Served very cold after lunch
To replace desserts or with ice
Mid-afternoon or as an ingredient in pastries

Cocktails with history: 3 easy combinations to surprise this May

Who said that traditional liqueurs are only taken in sips? The aromatic richness of the liqueurs from the Abbey of Montserrat makes them spectacular ingredients for cocktails. Here are three simple recipes to refresh your spring afternoons:

1. The “Gin tonic of the Sacred Mountain” (With Aromas of Montserrat)

A twist on the classic gin and tonic, adding a unique herbal and balsamic touch that will transport you directly to the Montserrat forest.

Ingredients:

  •  40 ml of gin (if it is a botanical or Catalan profile, better).
  •  20 ml of aromas of Montserrat.
  • · Premium tonic.
  • · A sprig of fresh thyme and
  • · A slice of lemon.

Preparation: Fill a ball glass with plenty of ice. Serve the gin and the Aromas. Add the tonic little by little so as not to break the bubble. Decorate with the lemon slice and thyme sprig (give the thyme a little shake before adding it to release its essential oils).

2. “Ratafia Spritz” (With Ratàfia de Montserrat)

The Italian Spritz is the king of the May evening, but this Catalan version with Ratafia turns it around thanks to the spicy and sweet touch.

Ingredients:

  • 50 ml of Ratafia de Montserrat.
    70 ml of Cava brut or “Brut Reserve Albert Monells”.
    A splash of sparkling water or a siphon.
    A slice of orange.

Preparation: In a wine glass with plenty of ice, pour the ratafia and cava. Add the splash of sparkling water and stir gently from bottom to top. Decorate with the orange slice. It’s the perfect aperitif!

3. Frappé de Montserrat (With Crema Catalana or Hazelnut Liqueur)

For those days in May when the heat begins to tighten and the body asks for something sweet, creamy and very cold.

Ingredients:

  • · 50 ml of Catalan Cream Liqueur (or Hazelnut Liqueur if you prefer a toasted touch).
  • 1 cup of espresso coffee (you can use decaffeinated).
  • Milk or vegetable drink to taste.
  • Crushed ice.
  • A touch of cinnamon powder to decorate.
     

Preparation: In a glass blender or cocktail shaker, add the ice, freshly brewed coffee, a splash of milk and your chosen liqueur. Shake or whisk vigorously until a stony or frothy texture is obtained. Serve in a tall glass and sprinkle a little cinnamon on top.
 

BUY NOW !

You may also be interested in:

Leave a Reply