Baku Kitchen! An independent reference of traditional food

distilled

0 dishes.

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  • Kenya Gold

    Coffee liqueur made with Kenyan arabica, drunk over ice or in coffee. A wine & spirit recipe from Kenya.

  • Kirsch

    Clear cherry brandy sipped neat or splashed into fondue. A wine & spirit recipe from Switzerland.

  • Klekovača

    Plum brandy redistilled with juniper berries, sharply aromatic. A wine & spirit recipe from Serbia.

  • Konjak Skenderbeu

    Amber Albanian grape brandy aged in oak, drunk after dinner. Ready in n/a, produced at the distillery prep and 5…

  • Koskenkorva

    Clear barley spirit drunk ice cold or mixed with juice. A wine & spirit recipe from Finland.

  • Kopstootje

    Brimming tulip glass of jenever sipped hands-free, chased with beer. 2 minutes to prepare. Serves 1. A cocktail recipe from…

  • Koutoukou

    Harsh clear spirit distilled from palm wine in village stills. A wine & spirit recipe from Côte d’Ivoire.

  • Krambambula

    Honey-and-spice spirit infusion of old nobility. Ready in 20 minutes prep and 15 minutes cooking. Makes about 1 litre. A…

  • Krupnikas

    Spiced honey liqueur warmed in winter and poured at celebrations. A wine & spirit recipe from Lithuania.

  • Kruskovaca

    Clear pear brandy, softly fruity, poured before or after a meal. A wine & spirit recipe from Bosnia and Herzegovina.