Black Balsam is a traditional Latvian herbal liqueur. Its recipe, created by a pharmacist living in Riga, is based on a composition of 24 different plants, flowers, buds, juices, roots, oils, and berries prepared in oak barrels. The drink itself is black and very bitter, but with a distinct sweetness to it. Admirers of chartreuse and the early novels of Poppy Z. Brite will love it. Others, maybe not so much.
Legend has it that Catherine the Great became ill during a visit to Latvia and was cured after drinking Black Balsam — one sure has to hope that such a harsh-tasting beverage has some medicinal virtues to justify consuming it. Nowadays, however, a smoother version is available, mixed with blackcurrant juice. If you have trouble finding it in the US, try mixing regular black balsam (check availability here) with crème de cassis instead.
What does this all have to do with today’s recipe, you might ask. Well, balsam and hare have more in common than it seems: they’re both consumed in Latvia, and both can be acquired tastes. Because Latvian cuisine gravitates around a somewhat limited number of ingredients, it made sense to me to try to pair them together — and I think the association works quite well. Barley, another staple of the region, was a natural accompaniment.