A dark herbal liqueur made from 24 botanicals including wormwood, valerian and gentian, sold by Latvijas Balzams since 1752 as the city's defining drink.

Riga Black Balsam was first formulated in 1752 by Riga pharmacist Abraham Kunze as a medicinal cure for stomach ailments. The drink became Empress Catherine the Great's reputed favourite, securing its survival into the Russian Imperial era. Production passed to Latvijas Balzams during the Soviet era and continues today from the company's Riga plant. The 45 percent ABV liqueur is drunk neat at room temperature, mixed with hot blackcurrant juice in winter, or stirred into cocktails at Black Magic Bar in Old Town. The 24-herb recipe remains a guarded secret.

Where to eat Rīgas Melnais Balzams (Riga Black Balsam) in Riga

4 editor picks for Rīgas Melnais Balzams (Riga Black Balsam) in Riga, ranked by editorial score. All Riga signature dishes · Rīgas Melnais Balzams (Riga Black Balsam) across every city.

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Make it at home

Serves 15 minEasy

Ingredients

  • 40ml Riga Black Balsam (original 45 percent)
  • 20ml fresh lemon juice
  • 100ml hot blackcurrant juice
  • 1 cinnamon stick
  • 1 star anise
  • Twist of orange peel

Method

  1. Warm the blackcurrant juice in a small saucepan with the cinnamon stick and star anise; do not boil.
  2. Pour the Riga Black Balsam into a heatproof mug.
  3. Add the fresh lemon juice to the mug.
  4. Strain the hot spiced blackcurrant juice over the Balsam and lemon, stirring once.
  5. Garnish with a fresh twist of orange peel. Serve hot. Drink slowly; the Balsam is 45 percent ABV.
  6. For a summer version, build the same proportions over ice with cold blackcurrant juice and a slice of orange.

Editor tip. Riga Black Balsam should be drunk slowly. The 24-herb profile reveals itself across minutes, not sips.