Krambambula — Belarusian Spiced Liqueur

Cooking method

1. Step 1:

   

   Gather everything you'll need.

2. Step 2:

   

   Grind the nutmeg, allspice, and whole cloves in a mortar or a spice/coffee grinder.

3. Step 3:

   

   Pour 250 ml water and 250 ml vodka into a saucepan. Add the ground spices and the whole cinnamon stick, and stir. Bring to a boil over low heat with the lid off.

4. Step 4:

   

   Cover and simmer over low heat for 10 minutes, so the spices release all their aroma and flavor. Let the liquid cool to warm, about 120°F (50°C).

5. Step 5:

   

   Add the remaining 250 ml vodka and the liquid honey, and stir until the honey dissolves. Cover and let it stand for 5 minutes.

6. Step 6:

   

   Carefully pour the krambambula into a bottle with a cap, straining it through a very fine sieve or a double layer of cheesecloth. Drop 3 black peppercorns into the bottle.

7. Step 7:

   

   Set it in a dark place to infuse for 10 days at room temperature.

8. Step 8:

   

   The finished homemade krambambula is a clear, light golden-amber color. You can siphon the liqueur off the sediment with a piece of tubing. Sealed tightly, it keeps for up to 5 years.

9. Step 9:

   

   Serve chilled. Enjoy!