Contents
A strong flavored product made on the basis of cumin and vodka, became famous as a favorite drink of many European writers and royals, as well as a healing remedy for many ailments.
In different countries they cook and drink it in their own way: hence the numerous types of Kümmel were born.
The history of the Kümmel drink
There is no exact data on the origin of caraway tincture. According to some reports, the primacy of Kümmel’s invention belongs to the Dutch, who treated the sick king with it.
Other evidence is in favor of the Germans.
According to the third version, the drink owes its appearance to the knights of the Livonian Order, who found refuge in the Baltics.
It is only known for certain that the first documented recipe for caraway alcohol dates back to the beginning of the 16th century, and its homeland is located somewhere in the vastness of Northern Europe.
In industrial volumes, Kummel began to be produced at the end of the XNUMXth and beginning of the XNUMXth centuries. Production was established at the Bols plant in Amsterdam. The oldest Dutch enterprise operates to this day, but no longer produces caraway alcohol.
Peter the Great brought the drink to the territory of Russia. Having tasted Kümmel for the first time during a visit to Holland, the innovator king became so interested in its unusual taste and healing properties that he decided to produce healthy alcohol in his possessions.
Production was organized in Riga, where the drink quickly took root and was produced for many decades. A feature of the Russian version was a pronounced sweetness and an increased concentration of cumin, for which the product was nicknamed “Double Kümmel”.
In the 19th century, Allasch Kummel was produced in the vicinity of Riga. Subsequently, on its basis, Allazhsky caraway and Allazhsky caraway with molasses liqueurs were developed. The first was a mixture of fragrant infusions of cumin, coriander and lemon, the second recipe included oils from the same plants.
Over time, the drink began to be produced in many countries of the world: Poland, England, Germany, Denmark, the USA, France, etc. Traditional Kümmel according to an old Danish recipe is produced under the Wolfschmidt brand.
Varieties of Kümmel
The composition of the classic drink includes cumin, anise, dill and pure grain alcohol. In different areas at different times, the recipe included its own original additives: essential oils, grains of gold, mint, citrus peels, fennel, cloves, orris root, wormwood, coriander.
All versions of the drink can be divided into 2 groups:
Sweet liqueurs
Oily, viscous, fragrant, with a spicy aftertaste.
Bitters
Fiery, burning, tart, reminiscent of vodka, with a spicy aroma.
Usually caraway alcohol is colorless, the strength can vary from 30-35 to 50-70 degrees.
How to drink Kümmel
It is customary to drink Kümmel with ice, although in some countries it is warmed. Also, the tincture is drunk with a piece of sugar or lime juice.
Mild and non-spicy meat, simple pastries, cheese, vegetables are suitable as snacks.
Traditional Kümmel Recipe
The quantity and list of ingredients can be adjusted at your discretion. Anise should not be confused with star anise: they have a similar aroma, but they are completely different plants. The same goes for the violet root: it is not related to the flowers called “pansies”, in fact it is the rhizome of the iris.
Instead of an orange rind, which is hard to find, you can take the zest of a lemon or other citrus fruits.
If desired, honey or sugar (½ cup) is included in the finished drink, after which Kümmel is allowed to brew for another 1-2 days and filtered again.
Ingredients
Vodka – 3 cups (700-800 ml)
Cumin seeds – 30 g
Fennel seeds – ¼ teaspoon
Carnation – 2 pcs.
Water – ½ cup
Sugar – 2/3 cup (150-200 g)
Method of preparation
Crush the seeds with a pestle. Then add the crushed mass and cloves to a bottle of vodka, shake well.
Close the bottle tightly and let stand for 24 hours.
Remove the cloves and keep for 2-3 weeks in a cool, dark place. Shake from time to time.
After the initial ripening, the seeds from the drink must be filtered in any way possible.
Mix sugar and water in a saucepan and heat to a boil. Stir to dissolve sugar.
Remove from heat and let cool.
Add the resulting sugar syrup to the tincture and stir well again.
Keep the drink for another 1-2 months in a cool dark place. Shake from time to time. Ready!
Relevance: 18.08.2020
Tags: other alcohol