Krupnikas (Honey Liqueur)

[epetkus]

OK, not that anyone here would have any honey laying around , but if you do, here's a Lithuanian recipe for honey liqueur call Krupnikas. There are numerous variations on this on the web, but this one came from an old Lithuanian cook book printed in Chicago, IL in 1955.

1tbsp caraway seeds
10 cloves
10 whole allspice
2-3 sticks cinnamon
1 stick vanilla
2 pieces yellow ginger
2 pieces white ginger
10 cardamon seeds
1/2 nutmeg
2-3 strips orange rind
2-3 strips lemon rind
pinch of saffron
4 cups water
2 lbs honey
1 quart grain alcohol

Boil spices, rinds and water in covered pot until liquid is reduced to about 2 cups. Strain. Bring honey to a boil, skimming off foam. Pour first liquid into honey. Remove from heat, as far away as possible (to prevent flare-up ore explosion of alcohol). Carefully ans slowly pour in alcohol. Replace pot on very low flame, Heat (be careful not to simmer or boil) for 15 minutes. Remove from fire. Cool in same pot. Following day, pour into bottles, allow to settle. If clearer liqueur is desired, filter through paper or cloth and rebottle.

While not in the this recipe, others state that oaking this adds even more character.

Enjoy!

 

[wayneb]

The Poles do a variant on this "infusion liqueur" as well, called (no surprise) Krupnik. In the recipe that I've seen, rather than doing a "tea" from the spices and rinds, they are left to infuse into the grain alcohol for several weeks, then strained out (keeping the alcohol). That flavored alcohol is then added to the honey. No heat is needed. BTW, the generic name for infusion liqueur in Polish is nalewka.

Probably not much different in flavor, but certainly safer to produce!

 

[Vino]

then strained out (keeping the alcohol). color added for reference

I'm glad you added that note of instruction...I can just see some NOOB (like me) pouring this through a strainer straight down the sink, then looking at the remaining spices and rind and saying "now what?"...HONEYYYYYYY!