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Russian flavored vodkas (4) - CARAWAY VODKA RECIPES

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  • waljaco
    See msg 40611 for background. CARAWAY VODKA RECIPES 1) 1.2kg caraway seed (crushed) 10l neutral alcohol (55%abv) sugar syrup Macerate for 3 days and distil.
    Message 1 of 1 , Oct 14, 2007
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      See msg 40611 for background.

      CARAWAY VODKA RECIPES
      1)
      1.2kg caraway seed (crushed)
      10l neutral alcohol (55%abv)
      sugar syrup
      Macerate for 3 days and distil. Add sugar syrup to taste.
      2)
      2.8kg caraway seed (crushed)
      12l neutral alcohol (55%abv)
      800g sugar
      Macerate and distil. Add sugar syrup to taste.
      3)
      400g caraway
      50g aniseed
      60g orris root
      50g lemon peel (dried)
      3.5l neutral alcohol (55%abv)
      2.5l water
      sugar syrup
      Macerate for 2 days, add water and distil. Add sugar syrup to taste.
      4)
      200g caraway
      100g coriander
      50g aniseed
      18l neutral alcohol (55%abv)
      Macerate and distil.
      5)
      200g caraway
      50g fennel
      50g lemon balm
      100g mint
      25 g sweet flag (Acorus calamus)
      25g coriander
      12l neutral alcohol (55%abv)
      sugar syrup
      Macerate botanicals for 2 weeks and distil. Add sugar syrup to taste.
      6)
      600g caraway seed (crushed)
      12l neutral alcohol (55%abv)
      sugar syrup (1.5kg sugar & 5l water)
      Make a sugar syrup and allow to cool. Macerate caraway seed and
      distil. Add sugar syrup.
      7)
      400g caraway
      50g dill seed
      50g lemon peel (dried)
      40g orris root
      3l neutral alcohol (55%abv)
      sugar syrup
      Macerate for 1 week and distil. Add sugar syrup to taste.
      8)
      1.2kg caraway
      100g aniseed
      50g dill seed
      40g orris root
      3.5g lemon peel (dried)
      25g bitter orange peel (dried)
      6l neutral alcohol (55%abv)
      sugar
      Macerate crushed botanicals for 2 weeks and distil. Add sugar to taste.
      9)
      400g caraway
      12g cinnamon (Cinnamon alba)
      12g cream of tartar
      25g peppermint
      25g ginger
      1 tbsp. orange water
      12l neutral alcohol (55%abv)
      sugar syrup (600g sugar & 4l water)
      Make a sugar syrup and allow to cool. Macerate crushed botanicals for
      2 weeks and distil. Add sugar syrup.
      10)
      400g aniseed
      40g salt
      40g coriander
      12l neutral alcohol (55%abv)
      Macerate and distil. Add sugar syrup to taste.
      11)
      410g caraway
      50g dill
      50g orris root
      50g lemon peel (dried)
      12l neutral alcohol (55%abv)
      sugar syrup
      Macerate for 1 week and distil. Add sugar syrup to taste.
      12)
      400g caraway
      50g fennel
      50g aniseed
      35g orris root
      50g lemon peel (dried)
      50g bitter orange peel (dried)
      2l neutral alcohol (55%abv)
      1.5l water
      sugar syrup (700g sugar & 0.5l water)
      Make a sugar syrup and allow to cool. Macerate crushed botanicals for
      1 day, add water and distil. Add sugar syrup. Strain.

      wal
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