Elixir d’Anvers

Elixir d’Anvers

Prepared according to the ancient tradition on the basis of numerous herbs and plants from all over the world.


F.X. de Beukelaer



Since 1863

Brewed - produced since


Herbal liqueur

product type

Alcohol %

36.9% VOL.



70cl in octagonal bottle

Serving temperature

Serving ritual

Room temperature

Serving temperature


  • Pure as a treat after dinner / digestive
  • These days also used as an aperitif
  • Perfect for making cocktails


Dozens of medals and honorary diploma in Europe, Australia, Africa, and United States. One of their the most remarkable diplomas is signed by Louis Pasteur.

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5 reasons why you will love Elixir d'Anvers

  • Made to a recipe from 1863, devised by an apothecary and doctor, for you still to enjoy today.
  • The 32 plants and herbs, and maturation in oak casks give it depth and character
  • Very versatile, can be enjoyed as digestive, aperitif, or can be used in cocktails
  • Said to be effective against stomach and abdominal pains
  • It can give your next dish or cocktail a new unique dimension

Made since 1863, to a secret recipe that includes sage, coriander, anise and other herbs and spices as well as dried peels of the four different kinds of oranges, Elixir d'Anvers emerges from its octagonal bottle a fluorescent yellow hue. The liqueur’s distinctive sweet aroma offers an appetising blend of herb, spice and citrus notes, while in the mouth it is full-bodied, lusciously sweet and similarly complex. Despite the sweetness the overall effect is surprisingly invigorating, with a palate-cleansing, somewhat medicinal, drying herbal finish.

With its reputation as a cure for an upset stomach, many Belgians keep a bottle of Elixir d'Anvers in their medicine cabinets and it is not unusual for that country’s centenarians to attribute their longevity to a daily nightcap of the famous liqueur.

While I prefer to sip Elixir d'Anvers neat - and preferably from in its distinctive special glass - it also makes a great base for cocktails with citrus juices. Belgians sometimes enjoy it over ice or with tonic or soda and, given its sweet, citrus notes, it’s easy to see why they often serve it with hot pancakes and pastries.

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