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Honey liqueur is an old German specialty. It takes just a few minutes to make and is also a lovely food gift.
8 people made this
- 250g honey
- 500ml vodka
- 1 stick cinnamon
- 3 whole cloves
- 1 lemon, zested
MethodPrep:10min ›Extra time:10days › Ready in:10days10min
- Add honey and a little vodka to a saucepan and slowly heat over low heat till the honey is fully liquid. Remove from the hob and add all the other ingredients and stir.
- Pour liquid with all the spices in a sterilized bottle and close with a cork. Let stand at room temperature for 10 days, shaking every so often.
- Pour through a fine sieve to remove the spices, then pour back into bottle and close with cork.
Reviews & ratingsAverage global rating:(4)
Lithuanian Honey Spirits | Krupnikas
The holidays are over. We stuffed our wrapping paper back into the closet and swept the confetti into the trash, right on top of the party hats that say 2012. The cookies and the friendly buffets of family favorites are long since gone, replaced by soulless detoxes and way-too-skinny drinks.
I know some of us are even thinking about spring – scanning the frozen ground, vainly hoping to see some stray spot of green, willing a warm gust of air to come our way, instead of a moveable wall of ice.
But can we just… pause for a second, in the interest of good planning? Would you be very mad if I asked you to make a few presents for next year? Right… now?
They say Lithuania has the largest collection of amber in the world – known as the gold of the baltics – but I uncovered a far more enticing “gold” in their liquor cabinets: Krupnikas, or Honey Spirits. This boozy drink tastes like heaven on fire – a sweet, fragrant blend that is almost too complex to describe… sure there’s honey, but there’s also orange peel, an entire vanilla bean, ginger, cardamom, allspice, and so much more. The layers of flavor are baffling, considering the modicum of effort involved (dump in a pot and cook, then let settle and mellow). You can make a half gallon of Honey Spirits to bottle and save for next holiday’s giving season in less than an hour. Heck, you can wear your pajamas while you work, if you’d like.
While Krupnikas is ready to drink just two weeks after you make it (I can personally attest to this), the drink mellows and becomes even better six months to a year later. UPDATE: It’s better a year later, but you can drink well beyond that time – there’s no expiration date on the drink.
Getting done with next year’s holidays in January? Now that’s a golden opportunity.
Makes a little over 2 quarts
All spices should be cracked lightly if possible to maximize flavor.
8 whole cloves
3 cinnamon sticks
10 cardamom pods, cracked
1/2 whole nutmeg, cracked
5 allspice berries
1 1/2 tsp black peppercorns
1 tsp fennel seed
3 inch piece of ginger root, cut into 4 pieces
2 inch piece turmeric, cut into 4 pieces
The peel of 1 orange
The peel of 1/2 a lemon
1 vanilla bean, split and scraped
1 1/2 lbs honey
1 quart water
750 ml Everclear (190 proof grain alcohol)
Take a stroll through your kitchen and gather up all the spices… you’ll need a large heart to hold all this goodness. Next, bring the honey and water to a simmer. Skim off any foam that surfaces, then add in all the spices (everything but the Everclear). Simmer uncovered for 30 minutes, or until the mixture smells like “good” and tastes even better.Meanwhile, take a walk in the crunchy snow and listen to the clouds whisper.
Pier in Klaipeda, Lithuania. Photo by Kontis Satunas.
When you’re done, go home and remove the pot from heat. Add the Everclear to the still-hot mixture, stir to combine and then strain the mixture. (Tip: use the spices again to flavor a vanilla ice cream base, chocolate, flan, etc- yummmmm) Pour the golden goodness into sterile bottles (run them through the dishwasher before using) and set aside for two weeks (or up to a year). Explore your world while you wait, even if you just go down the street a little ways.
Vilnius, Lithuania at dusk.
Through the quiet of this winter, the heat of next summer and the chill of autumn, the spirits will settle. They’ll go from super cloudy… And end up clear as day. Just like a well-traveled human spirit. But don’t be fooled. Even in this clarity, there is depth and an entire universe of flavor.The gunk that settles on the bottom of the bottle is perfectly safe. Some Lithuanians like to shake their Krupnikas up, while others go so far as to filter it out. I love the idea of using it to add a bit of boozy oomph to a fruitcake.
Distribute the bottles to friends and family who could use a sweet sip of love. And be sure to save a bottle for yourself and sip until you feel like you’re glowing, from the inside out.
Norviliškės Castle, Lithuania. Photo by Ampyx.
Now that my friends, is Lithuanian Gold.
Sip with friends, family, and – when you’re done – do it all over again.
Krupnik, a Polish honey liqueur
- Author: Polish Housewife
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 1 quart 1 x
- Category: Liqueur
- Cuisine: Polish
A honey and spice liqueur recipe that dates back 400 years
- 2 cups clover honey
- 2 whole cloves
- 1 cinnamon stick
- zest of 1/2 lemon, remove with vegetable peeler
- 1/4 vanilla bean pod, sliced open
- 1 allspice berry
- 2 cups vodka
- 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
If serving warm, add a small piece of chocolate and a small dab of butter
You can make this with spirytus, If using 2 cups of spirytus rather than 2 cups of vodka, add 2 cups of water to the honey before heating.
Did you make this recipe?
Making cocktails with Tennessee Honey
The recipe below is a Southern twist on a Moscow Mule, combining Jack Daniel’s Tennessee Honey with freshly-squeezed lime juice and ginger beer.
If you want to branch out a bit, here are a couple of easy variations (courtesy Jack Daniel’s):
- Tennessee Honey Lemonade: Add 1 ounce of Tennessee Honey, 3/4 ounce brandy, and 1 ounce of sour mix to a tall ice-filled glass. Stir and top with lemon-lime soda and garnish with a cherry.
- Tennessee Honey Tea: Add 1 ounce of Tennessee Honey, 1/2 ounce of cinnamon schnapps, 1/2 ounce triple sec, and 3 ounces of cooled, brewed tea to an ice-filled mixing glass. Shake and strain into a tall glass filled with fresh ice.
- Jack’s Honey Smash: Add 2 ounces of Tennessee Honey, 6 to 8 fresh mint leaves, 1/2 ounce lemon juice, and 1/2 ounce simple syrup to a shaker partially filled with ice cubes. Shake vigorously and strain into a tall glass filled with crushed ice.
If you’re an avid fan of Jack Daniel’s Tennessee Honey, you might want to try our Honey Peach Fizz, a refreshing summer cocktail made with muddled peaches, fresh mint, and lemon-lime soda.
Ginger Honey Liqueur Recipe
I was so inspired by Noir's beautiful Limoncello recipe that I have been scouring for a couple of old ones that I had hidden away for home made liqueurs. This one takes some time to mature but the result is worth while - a perfect winter warmer! Read more Also perfect at this time of year for impressive, inexpensive gifts. See less
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- 1 cup honey
- 1 cup water
- 3 tablespoons chopped, fresh ginger root
- 1 teaspoon lemon zest
- 1 1/2 cups scotch whiskey
- 1 cup honeyshopping list
- 1 cup watershopping list
- 3 tablespoons chopped, fresh ginger root shopping list
- 1 teaspoon lemon zestshopping list
- 1 1/2 cups scotch whiskeyshopping list
How to make it
- Bring honey and water to boil, boiling for approx. 3 - 5 minutes. Ensure to skim any foam off surface (this is residual beeswax).
- Add ginger and lemon and boil for additional 5 minutes.
- Remove from heat and stand until just warm, strain out solids with fine seive.
- Transfer liquid to clean dry container and add whiskey.
- Store in cool, dark place for 4 weeks.
- Pour liquid through coffee filters into final bottles and age for 2 more weeks before serving.
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Atholl Brose whisky liqueur
• One bottle of Scotch whisky (A decent blend will do)
• (Optional) 1/2 Pint of double cream
• 450g of clear Scottish honey
• One handful of fine ground oatmeal
Pick whichever whisky takes your fancy but a decent blend will work just as well as a good malt. We recommend that you perhaps don't use a peaty whisky as this can detract from the sweet flavour.
Atholl Brose also works well as a dessert just add raspberries and drizzle over a nice ice cream.
Combine the oatmeal and whisky in a shallow container. Cover with linen and leave in a cool place for several hours or overnight.
Remove the liquids from your oatmeal and whisky mixture. Use linen or a spoon and strainer to squeeze every last drop of whisky out of the oatmeal solids. Discard the oats.
This step is optional, some more traditional recipes don't use cream, while others even recommend mixing the cream with egg whites. This step can be used or left out as per your preference.
Gently whisk in honey, until dissolved.
Stir the final mixture well (according to tradition, this should be done with a silver spoon). Pour the brose into a bottle for storage.
Store bottle in the fridge for up to a week, Atholl Brose is at its best when given a few days to mature, howe,ver it tastes great freshly made too.
A frappé is an iced beverage (the word means “iced” in French) that has been shaken or blended to produce a thick and foamy drink. It’s served cold and is often sweetened with sugar, syrups or whipped cream. You’ve likely seen the term in coffee shops—just think of the Frappucino—but you can also enjoy alcohol-spiked frappés in bars or at home.
The Celtic Frappé takes the concept to interesting new heights by utilizing a blend of boozy ingredients, lime juice and orange sherbet to create a refreshing cocktail. It begins with Celtic Honey, a liqueur made from Irish whiskey, honey and spices. That flavorful start is then complemented by a couple of French ingredients: Dolin Blanc, a subtle and floral vermouth, and Pernod pastis, an anise-flavored aperitif. To round it all out, lime juice lends some acidity, while Peychaud’s bitters provide a dash of complexity.
But it’s the unexpected addition of orange sherbet that really sets this cocktail apart, giving it a sweet and creamy element. Once all the components are shaken together and strained over crushed ice, you’re left with a fresh and delicious cocktail that’s bursting with flavor. You’re unlikely to find this Celtic Frappé in the wild, but fortunately you can make it at home with this recipe.
Tequila Honey Bee
Tequila is a diverse spirit that can be consumed straight, stirred with liqueurs, shaken with citrus or otherwise fashioned into unique and delicious cocktails. For proof, look to the Tequila Honey Bee, a riff on the classic Bee’s Knees (gin, lemon juice, honey). The agave-forward drink has sweet and tart elements that should appeal to fans of the gin-based classic as well as Margarita drinkers looking for something a bit more interesting than their usual three-part favorite.
This refreshing cocktail comes from Nick Korbee, the executive chef and beverage director at Egg Shop in New York City and author of Egg Shop: The Cookbook. He combines reposado tequila with a touch of smoky mezcal, plus honey syrup, fresh lemon juice and Angostura bitters.
The mezcal pairs brilliantly with the sweet honey and tart lemon, but note that it’s employed sparingly as a rinse, in which it’s used to coat the inside of your glass. That makes the Tequila Honey Bee a great gateway cocktail for anyone new to mezcal. And the bitters—applied onto the drink’s surface rather than incorporated in the shaker—provide a shock of color and keep the drink’s aromatic spice notes front and center.
Pro tip: Don’t reach for that bottle of honey in your pantry. Instead, follow Korbee’s advice and make a quick batch of honey syrup, which is easy to accomplish and requires only honey and water. Equal parts of each will serve you well, but you can experiment and decide how much honey flavor you want in your syrup. The more honey you use, the thicker the syrup and the stronger the flavor. Once you’re done (it only takes a few minutes), the syrup will keep for about a month, which means more honey-laced cocktails are in your future.
Wild Turkey American Honey Liqueur & Cocktail Recipe
After a long day of cooking, cleaning and flying, Ms. Poppins might have relaxed with a glass of Wild Turkey American Honey, neat. While prim and proper folk might not enjoy drinking harsh Bourbon, adding a spoonful or two of honey certainly helps the whiskey go down.
This Bourbon-based honey-sweet liqueur manages to mask the alcoholic burn, powerful punch and everything else “wild” about Wild Turkey in a thick, viscous, golden solution that features hints of citrus and caramel. The Bourbon flavor is there if you look for it, but dialed way down, overwhelmed by the honey. After swallowing the 71-proof product, expect an extremely long finish, as if your mouth were coated with the sticky stuff.
Although we don’t particularly enjoy bee products, the flavor was quite pleasant, with a unique mouthfeel. There’s no need for ice, or fancy preparations, as the new liqueur can be enjoyed at room temperature straight from the bottle. The big question is determining when to pour, as it does not pair well with food, nor seem appropriate before a meal. Perhaps the best time would be after a large dinner instead of dessert.
Warning: keep your eyes open for appearances by the American Honeys, “a crew of female ambassadors sporting cut-off denim shorts, gingham tops, and boots introducing their namesake liqueur.” They will probably appeal to typical Bourbon drinkers more than this sweet concoction.
Origin: Lawrenceburg, KY U.S.A.
Price: $18.99 for 750 ml.
By: American Honey
Irish Honey Recipe
1 1/2 oz. American Honey
1 1/2 oz. Jameson Irish Whiskey
In an ice-filled mixing glass, add ingredients and shake until well chilled. Strain into an ice-filled rocks glass. Garnish with a lime pinwheel.
Polish Krupnik Recipe
There are many, many recipes for Krupnik, or Krupnikas, as it’s known in Lithuania, depending on the region and the family. Much of the difference lies in the type of honey used, as well as the spices themselves.
The vodka or pure alcohol and honey is non negotiable, forming the basis of this delicious liqueur. You can, however, be as fanciful as you, err, fancy, when it comes to the number and types of spices used. I am fairly conservative in the spices but I do like to add a generous amount of citrus.
Some people simmer the ingredients and let it all steep away for just a few hours, while others go down the overnight route. Anya only ever did it for a couple of hours because she said she could never wait!
But I’m going down the traditional route of letting it all develop overnight, for a deeper flavour and aroma. In fact, I’ve been known to drop a cinnamon stick and a couple of juniper berries after the liqueur has been strained into bottles. Why not?
So here’s the recipe for Krupnik, or Krupnikas, as I make it these days. Despite it being a little bit different from how I watched Anya making it, I’ve named it Anya’s Krupnik, because that’s how it’s known in our home, even after all these years!
Have you ever tried it? It is so easy to make, and an essential ingredient in the Christmas Margarita I’ll be posting this Friday! So go ahead and make it, you know you want to!