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diff --git a/src/blog/krupnik.html b/src/blog/krupnik.html deleted file mode 100644 index 214e1fc..0000000 --- a/src/blog/krupnik.html +++ /dev/null @@ -1,90 +0,0 @@ -title: Krupnik Recipe - Polish Honey Liqueur -date: August 11, 2019 ---- -<p> -I've recently started playing around with making <em>nalewkas</em> - traditional -Polish liqueurs based on vodka/neutral spirits infusion. -</p> - -<p> -The only good recipes I've seen are in Polish, so wanted to share some with the -English speaking world. -</p> - -<p> -In this post I'll give a recipe for <em>krupnik staropolski</em> -<sup id='ref-1'> - <a href='#note-1'>1</a> -</sup>. -</p> - -<h3>Ingredients:</h3> -<p> -(makes a 16oz. Mason jar of liqueur) -<ul> - <li>vodka or neutral spirits mixed with water to desired alcohol content</li> - <li>4oz. honey </li> - <li>spices: - <ul> - <li>5-10 cloves</li> - <li>3-7 allspice berries</li> - <li>½ stick of cinnamon</li> - <li>3-7 whole cardamom pods</li> - <li>others as you like! (star anise, nutmeg, vanilla beans or - extract, whole peppercorns, etc.)</li> - </ul> - </li> - <li>fresh ginger</li> - <li>juice from half a lemon</li> - <li>lemon peel</li> - <li>orange peel</li> -</ul> -One thing to note is that nalewka making is not an exact science. Pick and -choose the spices. Adjust amounts to your liking. Experiment and have fun! -</p> - -<h3>Steps</h3> -<h4>Stage 1: Preparation (10-30 minutes)</h4> -<ol> - <li>Boil honey in pot.</li> - <li>The honey should have separated. Remove the top foamy layer.</li> - <li>Pour the liquid honey into jar.</li> - <li>Add rest of ingredients to jar.</li> - <li>Fill the rest of the way up with alcohol.</li> - <li>Shut jar and find spot to store.</li> -</ol> -<h4>Stage 2: Infusion + Filtration (~2 weeks+)</h4> -<ol> - <li> - Let sit. For like 2 weeks or so. This is where the alcohol mixes with - honey and becomes infused with flavors from the spices. - </li> - <li>Pour through strainer and throw away the solids.</li> - <li> - Filter through several layers of gauze or a coffee filter. This is to - remove that nasty layer of sediment at the bottom of the otherwise - beautifully golden liquid.<sup id='ref-2'><a href='#note-2'>2</a></sup> - </li> -</ol> - -<h4>Stage 3: Aging (1 week - multiple years)</h4> -<p> -Finally, it's good to let the krupnik sit on a shelf at least a few days before -drinking. If you try it right after the infusion stage, you might notice it -still reeking of ethanol and being hard on your taste buds and throat. -</p> - -<p> -With time, the liqueur will become very smooth and all the flavors will mix and -complement each other. -</p> - -<p id='note-1'> - <a href='#ref-1'>1.</a> Not to be confused with the tasty Polish grain soup. -</p> - -<p id='note-2'> - <a href='#ref-2'>2.</a> Honestly, sometimes I skip this step because I'm too - lazy. I'll just pour the liquid out to a new jar and stop pouring when the - sediments start mixing with the good stuff. -</p> |