Almost all European peoples made alcoholic drinks based on honey and drank for pleasure or from ailments. The Slavic version is called “Krupnik”. In fact, it is a honey liqueur flavored with herbs and spices. For lovers of sweet alcohol, I suggest that you familiarize yourself with the recipe and cooking technology.
Krupnik – an old, strong (25-35 degrees) liquor made from honey, vodka and spices, sometimes berries or fruits are also added to the composition. Served cold as a dessert drink or hot as a warming drink. In moderation, it strengthens the immune system and helps against colds.
Krupnik is often confused with another traditional Slavic spirit – mead. They are actually two different drinks. Mead is made by fermentation, and pure alcohol (vodka) is added to the krupnik.
Honey liqueurs are popular in Poland, Belarus and the Baltics. The first written recipes for large meals appeared in the XNUMXth century, and industrial production has been established in our time. Thanks to the ease of preparation and the availability of ingredients, anyone can make krupnik at home.
Ingredients:
- honey (preferably flower) – 250 grams;
- water – 200 ml;
- vodka (cognac) – 0,5 liters;
- cinnamon – half a stick;
- cloves – 2 bud;
- cardamom – 1 piece;
- mint – 1 tablespoon;
- ground black pepper – 1 pinch;
- baking soda – 1 teaspoon.
The set of spices (herbs) can be changed depending on personal preferences, experimenting with the composition of spices and proportions. There is no classic recipe; in ancient times, each housewife had her own composition.
honey liqueur recipe
1. Mix water, honey, spices and soda in a saucepan.
2. Boil the resulting mixture over low heat for 30 minutes, stirring occasionally so that foam does not form. It is advisable not to heat honey above 60°C, as at a higher temperature some of the beneficial substances are lost.
3. Cool the brew to room temperature, then strain through 2-3 layers of gauze, removing any remaining spices.
4. Pour the filtered mixture into a glass jar, add vodka (cognac), mix.
5. Close the jar tightly with a lid and put it in a dark, cool place for 20-30 days. Shake every 5 days.
6. Filter the finished drink through gauze and cotton wool, then keep in the cellar for another 10-15 days. The result is a sweet honey liqueur of light brown color with a rich aroma of spices and a strength of 25-30 degrees. In a cool dark place, the shelf life is up to 3 years.
