Making Patxaran

So here goes the guide on how to make the super standarized recipe for Patxaran
For each L you plan to make you will need:
-300-400g of basaranak/endrinas(howerer is called in your region Prunus Spinosa fruits) or ginda (Prunus Cerasus) If u are only making 1 bottle fill around 1/4 of it's bottom
-1 L of anise drink or aguardiente (sometimes either100% or a mix we usually do just anise and I think most people do too)
-1 cinnamon stick (we split it in half before puting it in but I think that is basically a "ritual")
-6 coffee beans, caffeine or not your choice

Now for the steps
-The day before doing it clean them with water to take the dust, leafs and sticks out then let them extended to dry but only for one night or they may start to rot (some people don't do it you really should)
-Mix it all in the "bottle"(whatever you have a big one is recommended and don't use plastic)
-Stir it up and open the bottle to freshen a bit of air once a week or so (not very strict but make sure to mix the liquid from time to time to better dissolve the good stuff)
-Doit for 6-7 months we usually doit from the end of September up to the end of aste santua but it's up to when the fruit gets matured in your region
-Finally filter it into bottles and you can eat the fruits too if you want, or don't but the alcohol may start dissolving the seed and it may start getting bitter

And that is it! enjoy! most steps are optional other than the liquid and the fruit, I recommend mine but it really is to each their own.
Drink it with ice kinda like wiskey