Posts Tagged ‘cocktails’

My posts have been sparse recently. For some reason, work has really increased for me this December, which is rather unusual. Most people aren’t chomping at the bit to start new projects and sign contracts during the holiday season, but this year seems to be different. As such, I haven’t had much time to indulge in too much of anything to get me in the holiday spirit. As a small business owner, I know you make hay while the sun shines regardless of what time of year that may be!

Still, it’s nice to have a cocktail sometimes, and honey-flavored drinks are one of my favorites during Winter. This probably results from my Grandparents giving me a homemade whiskey/honey/lemon cough syrup when I was sick. Anyway, I’ve had homemade Lithuanian Honey Liqueur (called Krupnikas) in the past and started craving some. In graduate school, one of the students in the lab next to mine was from Lithuania, and one Christmas he brought a bottle to our holiday gathering. I think it really deserves to be renamed to the Honey Badger drink. Why? Because after a few shots of this, you just won’t give a shit. You know….”Honey Badger don’t care. Honey Badger doesn’t give a shit!”

If you brew enough of this, you can transfer it to nice, sterilized decorative bottles and give it to friends as gifts.

Lithuanian Honey Liqueur - Krupnikas

INGREDIENTS:

10 cardamom seeds

1/2 nutmeg seed

2 teaspoons caraway seed

10 whole cloves

10 whole allspice berries

4 (3 inch) cinnamon sticks

2 teaspoons whole peppercorns

1 pinch crushed saffron threads (optional)

2 (1 inch) pieces fresh ginger root

2 (1 inch) pieces fresh turmeric (yellow ginger)

3 large strips of orange zest

3 large strips of lemon zest

4 cups water

3 whole vanilla beans

2 pounds honey

1 quart 190 proof grain alcohol or Devil’s Springs 160-proof Vodka

DIRECTIONS:

1. Crack the cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan with the caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, vanilla beans, orange zest and lemon zest. Pour in the water, and bring to a boil. Cover, and simmer until the liquid is reduced by 1/2. Strain out spices, and set the liquid aside.

2. Pour honey into a large pot, and bring to a boil over medium heat. Skim off any foam from the top. Stir in the strained liquid from the spices. Remove from heat and place far from the stove to avoid any flare-ups from the alcohol! Slowly stir in the alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.

3. The following day, pour the liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes.

And for those who don’t get the Honey Badger reference:

Thanksgiving was delicious and fun, but now we’re barreling towards the Winter Solstice and various other December holidays. I’m starting to see cartons of eggnog in the stores, and I am baffled as to why people buy them. Fresh, homemade eggnog is far superior to any prepackaged kind. If you’re worried about using raw eggs, buy pasteurized eggs. They are available in most supermarkets now. You’ll be glad; nothing beats a glass of fresh eggnog!

Homemade Eggnog via Alton Brown

There are a few variations on the choice of alcohol with which to spike your eggnog. Personally, I don’t think it’s eggnog unless it has bourbon in it, but you can also use rum or brandy if you’re so inclined.

INGREDIENTS:

* 4 egg yolks

* 1/3 cup sugar, plus 1 tablespoon

* 1 pint whole milk

* 1 cup heavy cream

* 3 ounces quality bourbon, like Woodford Reserve or Maker’s Mark

* 1 teaspoon freshly grated nutmeg

* 4 egg whites*

DIRECTIONS:

Using a mixer, beat the egg yolks in a bowl until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.