Krupnikas

Ingredients

Spirit

• 1 litrevodka or grain spirit, 40% or higher

Honey syrup

• 500 ghoney
• 250 mlwater

Spices

• 2 stickscinnamon
• 6cloves
• 6green cardamom pods, crushed
• 1 tspcaraway seed
• 1star anise
• 1vanilla pod, split
• zest of 1 orange and 1 lemon, in wide strips
• 1cm ginger, sliced
• 6black peppercorns
• a pinch of saffron, optional

Directions

1. Put all the spices, zest and ginger in a pan with the water and bring to a simmer. Cover and infuse gently for 20 minutes — a covered pan keeps the volatile aromatics in rather than letting them steam off.
2. Strain the spiced water through muslin into a clean pan, pressing the solids, and discard them.
3. Add the honey and warm gently, stirring, until it has completely dissolved. Do not let it boil: boiling honey destroys its aroma and leaves a flat caramel sweetness.
4. Take the syrup off the heat and let it cool to about 40°C (104°F) — warm, not hot.
5. Now pour the spirit into the syrup rather than the syrup into the spirit, stirring as you go. Adding cold spirit to hot syrup shocks it and can cloud the mixture.
6. Never add spirit to a pan over a flame. It is flammable at these concentrations, and this is a step to do off the heat and away from the hob.
7. Bottle while still warm, seal, and leave somewhere dark for at least two weeks before drinking — a month is better. It will clarify as it rests.
8. Serve warm in winter or at room temperature in small glasses, poured at celebrations.

Technique

• Off the heat before the spirit goes anywhere near the pan.
• Do not boil the honey. It is most of the flavour and boiling flattens it.
• It improves for months. A bottle made in autumn is noticeably better by Christmas.

Substitutions

• Different honeys give very different results — buckwheat honey makes a dark, strong krupnikas; acacia a delicate one.
• Brandy in place of vodka, which is richer.
• Adjust the spirit-to-syrup ratio to taste; 2:1 gives a strong krupnikas, 1:1 a sweeter, gentler one.

Variations

• The Polish krupnik is the same drink, often served hot.
• Some households add dried fruit or nuts to the infusion.

History

A Grand Duchy of Lithuania recipe of honey, spirit and spices, still made both at home and commercially.

Frequently asked questions

What is Krupnikas?

Krupnikas is a wine & spirit from Lithuania: spiced honey liqueur warmed in winter and poured at celebrations. A Grand Duchy of Lithuania recipe of honey, spirit and spices, still made both at home and commercially.

How long does Krupnikas take to make?

Krupnikas takes 40 min plus 2 weeks resting of preparation and 30 min of cooking. The recipe makes makes about 1.5 litres. It is rated easy to make.

What can I substitute in Krupnikas?

Yes, within limits. Different honeys give very different results — buckwheat honey makes a dark, strong krupnikas; acacia a delicate one. Brandy in place of vodka, which is richer. Adjust the spirit-to-syrup ratio to taste; 2:1 gives a strong krupnikas, 1:1 a sweeter, gentler one.

What is the most important thing to get right in Krupnikas?

Put all the spices, zest and ginger in a pan with the water and bring to a simmer. Cover and infuse gently for 20 minutes — a covered pan keeps the volatile aromatics in rather than letting them steam off.