Quick Honey Liqueur Greitai Pagamintas Krupnikas Recipes

KRUPNIK, A POLISH HONEY LIQUEUR

Steps:

• Pour honey into a saucepan
• Add cloves, cinnamon, lemon zest, vanilla, and allspice
• Warm (enough to thin, but keeping under a boil) and steep for 10 minutes
• Add vodka
• Remove from heat and let steep for a couple of hours
• Pour through strainer
• Pour into bottles
• Seal bottles
• Serve warm, at room temp, or chilled

QUICK HONEY LIQUEUR (GREITAI PAGAMINTAS KRUPNIKAS)

Steps:

• Combine honey with water, vanilla, spices and lemon peel in a large metal percolator. Bring to a boil and let it perk for about 7 minutes. Remove from heat; add vodka.
• When slightly cooled, strain and pour into a sterilized quart jar or heat-proof bottle. Can be served warm or cold.

VIRYTA (LITHUANIAN HONEY LIQUEUR)

Steps:

• Peel orange and lemon in a circular motion in a large strip. Place peels in a warm, dry area to dry for 24 hours.
• Stir honey, 1 cup water, sugar, caraway seeds, cloves, vanilla extract, cinnamon, and ground nutmeg together in a large pot; bring to a rolling boil, reduce heat to low, and simmer for 45 minutes. Add dried orange and lemon peels to honey mixture; continue to simmer for 15 minutes.
• Remove from heat; discard fruit peels. Stir grain alcohol and remaining 2 1/2 cups water into honey mixture. Transfer mixture to a glass container and tightly cover with a lid. Place in a cool location out of direct sunlight and let set, gently swirling container every few days, for 1 week.
• Strain mixture through double-layered cheesecloth to remove sediment. Pour liqueur into bottles or decanters and seal.

LITHUANIAN KRUPNIKAS

Steps:

• Crack the cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan with the caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in the water, and bring to a boil. Cover, and simmer until the liquid is reduced by 1/2. Strain out spices, and set the liquid aside.
• Pour honey into a large pot, and bring to a boil over medium heat. Skim off any foam from the top. Stir in the strained liquid from the spices and vanilla extract. Remove from heat and place far from the stove to avoid any flare-ups from the grain alcohol. Slowly stir in the grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
• The following day, pour the liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.