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Honey Liqueur Recipes

Nalivkas (Fruit Liqueurs)

Drambuie (Honey Liqueur)

1 fifth of Scotch
1 cup honey
2 tsp Dried chopped angelica root
1 tsp Crushed fennel seeds
3-2 strips lemon zest
Add all ingredients together and age for 2 days. Remove lemon zest and age for an additional 2 weeks. Strain mixture and remove angelica root and fennel. Age six months.
Honey Liqueur

2 cup Vodka or brandy
¾ pounds Honey
3 tablespoon Orange rind, or 1/2 the
Peel of an orange
1 cup Water, warm but not boiling
1 Clove
2 Cinnamon sticks, 2 inches ea
Peel the orange find in one long spiral if possible, particularly if you want an attractive presentation. Disolve the honey in the water and add to the vodka and spices in an attractive bottle with the orange peel. Let stand, well corked shaking every few days. I like the flavor well developed, and do not usually strain it at all, but check it after 2 or 3 weeks, and if you don't want too strong an orange spice flavor, strain the peel and spices out and rebottle.
Quick Honey Liqueur

1 1/2 cups honey
2/3 cup water
1 vanilla bean
1/4 teaspoon nutmeg
8 cinnamon sticks
2 whole cloves
1 lemon, zest of, peels cut in strips
750 ml vodka
Combine honey with water, vanilla, spices and lemon peel in a large metal percolator. Bring to a boil and let it perk for about 7 minutes. Remove from heat; add vodka. When slightly cooled, strain and pour into a sterilized quart jar or heat-proof bottle. Can be served warm or cold.
Barenjager (Honey Liqueur)

8 cloves
½ vanilla bean
1 liter vodka (4 1/4 cups) - stronger alcohol may be used if desired
350 grams (12.33 oz.) honey - fine/high quality
A container large enough to hold 1.4 liters (6 cups)
Making Barenjager liquor is a simple task, requiring mostly time before everyone can begin enjoying delicious homemade Barenjager drinks. First, rough chop the cloves and split the vanilla bean lengthwise before adding them to the container and filling it with the vodka. Let this mixture sit for at least 24 hours before straining the vanilla bean and the cloves from the vodka. Once the vodka is clear of any remaining pieces, stir vigorously, pouring the honey in a thin stream. Do not stop until the honey and the vodka are completely blended together. Store the finished Barenjager honey liqueur in a cool, dark area.
Krupnikas (Lithuanian Honey Liqueur)

2 teaspoons caraway seed
10 whole cloves
10 whole allspice
4 sticks cinnamon
2 sticks vanilla
2 pieces yellow ginger
2 pieces white ginger
10 cardamom seeds
1/2 nutmeg
3 strips orange rind
3 strips lemon rind
1 pinch saffron
4 cups water
2 lbs honey
1 quart grain alcohol
Crack cardamon seeds and nutmeg. Boil spices, rind and water in a covered pot until liquid is reduced to about 2 cups. Strain. In a pot large enough to hold the spiced liquid, alcohol and honey, bring honey to a boil. Skim off the foam. Pour spiced liquid into honey and stir. Remove from heat. Place far away from heat to prevent flare-up or expolsion of alcohol. Slowly, and very carefully, pour in alcohol. Replace pot on low heat. Heat, being careful not to simmer or boil, for 15 minutes. Remove from heat and let cool in the same covered pot overnight. Following day, pour into bottles and allow to settle (about 2 weeks). The longer it sits, the clearer it becomes and the better it tastes.
Orange Honey Liqueur

4 md Navel oranges
1 md Lemon
3 c Vodka
1 1/8 c Honey
8 dr Yellow food coloring; opt.
1 dr Red food coloring; opt.
1 ts Glycerine; opt.
Rinse and dry the oranges and the lemon. Use the shredding side of a cheese grater to scrape only the orange part off the oranges; be careful not to scrape off the white, bitter part. Scrape the peel off half the lemon the same way. Put the orange and lemon zests in a glass jar; add the vodka. Seal tightly and let steep for 3 days in a cool, shaded place, shaking the jar once a day. Strain the flavored vodka into a clean bowl; whisk in the honey until it dissolves and the mixture clears. Stir in the optional colorings and glycerine. Pour the liquid into a clean glass bottle, or bottles, seal tightly, and allow to mature for at least a week before using. Store at room temperature.
Ginger-Honey Liqueur

1 cup honey
1 cup water
3 tablespoons chopped ginger root
1 teaspoon lemon zest
1 1/2 cups Scotch Whisky
Bring honey and water to boil, boiling for 3-5 minutes. Skim off any foam that rises to the surface (this is natural beeswax). Add ginger root and lemon zest. Boil for 4 more minutes. Remove from heat and stand until just warm. Strain out solids. Transfer liquid to a clean 1-quart container. Add Whisky, store in a cool, dark place for 1 month. Rack or filter into final container, age for 2 more weeks before serving.

Nalivkas (Fruit Liqueurs)

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