Celtovka is a light yellow tincture with characteristic notes of citrus and honey. It is remembered for its soft, well-balanced taste with light tones of spices in the aftertaste. Despite the high strength (above 32 degrees), it is easy to drink. Depending on the amount of honey, it can be either a drink for the whole evening or a dessert for women.
According to legend, the Celts, one of the most warlike peoples of Europe, came up with the recipe. They drank the tincture before the fight to become braver and more resilient. Although some of the Celts lived on the Mediterranean coast and had access to citrus fruits, it is unlikely that they prepared a drink so complex in terms of spices. Most likely, the author of the recipe simply called the tincture Celtic to draw attention to it.
Keltovka Recipe
Ingredients:
- vodka (alcohol 40-45% vol., moonshine) – 1 l;
- honey (necessarily liquid) – 100-150 g;
- oranges – 200 g (2 medium fruits);
- lemons – 60-70 g (half of a medium fruit);
- ground ginger – 1 pinch;
- dried barberry – 1 pinch;
- nutmeg – 1 pinch;
- saffron – 1 pinch;
- cloves – 1 bud;
- cinnamon (ground) – 1 pinch;
- coriander (ground) – 1 pinch.
Vodka, diluted ethyl alcohol or double distillation moonshine (fruit or sugar) is suitable as an alcohol base. It is advisable to use freshly squeezed juices, since packaged juices contain preservatives and other additives that have a bad effect on the taste of the tincture – an unpleasant chemical aftertaste may appear.
For normal dissolution in alcohol, honey must be liquid. It is best to use floral or linden, as buckwheat gives too strong a flavor that interrupts the citrus hue. The amount of honey depends on the desired sweetness of Celtovka, with 100 g the drink will turn out to be slightly sweet with lemon sourness. You can additionally sweeten the tincture at the end of preparation.
Make the composition of seasonings and spices at your discretion. In the classic Keltovka recipe, the dosage goes to 10 liters of tincture, 1 g of spices are added there, therefore, in the given proportions, 0,1 g is required.
Technology of preparation
1. Squeeze juice from lemons and oranges, then strain it from the pulp through a kitchen strainer.
In the process of obtaining juice, it is important not to damage the bones, otherwise the drink will turn out bitter.
2. Add orange and lemon juice to the infusion container. Then add honey and spices.
3. Pour in the alcohol base (vodka, moonshine or alcohol). Mix. Close hermetically. Leave in a dark room at room temperature for 30 days. Shake every 2-3 days. Leave the last 5 days alone.
4. Remove the finished drink from the sediment. Taste and sweeten with honey if desired.
5. Strain through cheesecloth and filter through cotton wool or a coffee filter to remove any remaining spices. Filtration is not necessary, it only improves the appearance of the drink, but does not affect the aroma and taste.
6. Pour homemade Celtovka into bottles for storage, seal tightly.
Shelf life away from direct sunlight – up to 3 years. Fortress – 32-36% vol.
