Came across this one in an old American Mead Association journal: Mix equal parts vodka and honey. Let the stuff sit for a good long time, enough for the colloidal material in the honey to settle out. Siphon off the stuff that should be sitting at the bottom of the jar. Result? A very nice honey liquor.
Funny, I've gotten good results from buckwheat honey in the past, but a more recent effort had clouds of stuff floating in odd spots, impossible to siphon. The taste was much stronger, even though the buckwheat honey was the same source I'd used before. Another example of how honey can vary from year to year.
The name "Horilka" is Polish, a name for honey liquor. I suspect the practice is more widespread than that. Other countries have used honey liquors, Drambuie, I think, is one example. Irish Mist might be another.
Funny, I've gotten good results from buckwheat honey in the past, but a more recent effort had clouds of stuff floating in odd spots, impossible to siphon. The taste was much stronger, even though the buckwheat honey was the same source I'd used before. Another example of how honey can vary from year to year.
The name "Horilka" is Polish, a name for honey liquor. I suspect the practice is more widespread than that. Other countries have used honey liquors, Drambuie, I think, is one example. Irish Mist might be another.
