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Russian flavored vodkas (9) - AROMATIC VODKA RECIPES

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  • waljaco
    See msg 40611 for background. AROMATIC VODKA RECIPES 1) 8 tbsp. lemon balm 2 tbsp. salt 12l neutral alcohol (55%abv) Macerate for 2 days and distil. 2) 200g
    Message 1 of 1 , Oct 19, 2007
      See msg 40611 for background.

      AROMATIC VODKA RECIPES
      1)
      8 tbsp. lemon balm
      2 tbsp. salt
      12l neutral alcohol (55%abv)
      Macerate for 2 days and distil.
      2)
      200g lemon balm (dried)
      50g white cinnamon (Canella alba)
      50g mint (Mentha viridis)
      50g salt
      25g yarrow
      25g wormwood
      25g ginger
      12 laurel (bay) leaves
      12l neutral alcohol (55%abv)
      sugar syrup (2.5kg sugar & 4l water)
      Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup to
      taste. Strain.
      3)
      150g lemon balm
      100g sweet flag (acorus calamus)
      100g mint (Mentha viridis)
      50g fennel
      50g cardamom
      50g aniseed
      50g rue
      25g angelica root
      25g hyssop
      25g cream of tartar
      12g cinnamon flower buds (dried flower buds of Cinnamomum cassia)
      12l neutral alcohol (55%abv)
      sugar syrup (1.2kg sugar & 5l water)
      Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.
      4)
      1.6kg juniper berries (crushed)
      8l neutral alcohol (55%abv)
      Macerate for 2 weeks and distil.
      5)
      600g juniper berries (crushed)
      6l neutral alcohol (55%abv)
      Macerate for 1 week and distil.
      6)
      200g juniper berries (crushed)
      2l neutral alcohol (55%abv)
      sugar syrup (600g sugar & 2l water)
      Macerate and distil. Add sugar syrup
      7)
      800g juniper berries
      100g orris root
      50g ginger
      50g white cinnamon (Canella alba)
      25g salt
      10l neutral alcohol (55%abv)
      sugar syrup
      Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup to
      taste. Strain.
      8)
      100g juniper berries
      50g bitter almonds
      50g cardamom
      50g laurel (bay) leaves
      50g cream of tartar
      35g orris root
      35g rosemary
      35g rosehips
      12g myrrh (Commiphora myrrha gum)
      12g coriander
      10l neutral alcohol (55%abv)
      sugar syrup (1.2kg sugar & 5l water)
      Macerate crushed botanicals for 1 week and distil. Add sugar syrup to
      taste. Strain.
      9)
      400g rosemary
      60g salt
      12g neutral alcohol (55%abv)
      1.2kg sugar
      Macerate for 1 week and distil. Add sugar syrup to aste.
      10)
      100g rosemary leaves
      100g rosemary flowers
      30g bitter orange peel
      15g winter's bark (Drimys winteri bark)
      15g salt
      12g ginger
      12g sage
      12g marjoram
      12g caraway
      12g camomile
      10l neutral alcohol (55%abv)
      3.5l water
      sugar syrup (800g sugar & 2.5l water)
      Macerate crushed botanicals for 2 weeks, add water and distil. Add
      sugar syrup.
      11)
      400g rosemary
      75g mint
      40g lemon balm
      25g ginger
      25g angelica root
      12g common speedwell (Veronica officinalis)
      12g wormwood
      18l neutral alcohol (55%abv)
      sugar syrup (800g sugar & 2.5l water)
      Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.
      12)
      400g rosemary
      25l neutral alcohol (55%abv)
      sugar syrup
      Macerate for 1 week and distil. Add sugar syrup to taste.
      13)
      Macerate young pine shoots with 55%bv neutral alcohol (1
      handful/litre) for 3 days and distil. Add sugar syrup to taste.
      14)
      800g laurel berries (crushed)
      12l neutral alcohol (55%abv)
      Macerate for 3 days and distil.
      15)
      820g laurel berries (crushed)
      11l neutral alcohol (55%abv)
      Macerate for 1 week and distil.
      16)
      400g laurel berries
      100g mint (Mentha viridis)
      25g common speedwell (Veronica officinalis)
      40g lemon balm
      12g hyssop
      12g wormwood
      12g salt
      10l neutral alcohol (55%abv)
      sugar syrup (800g sugar & 1.2l water)
      Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.
      Strain.
      17)
      75g laurel berries
      25g juniper berries
      25g lemon peel
      25g nutmeg
      25g sweet flag
      25g cardamom
      12g clove pinks (Dianthus caryophyllus)
      12g mint (Mentha viridis)
      12g rosemary
      12g coriander
      12l neutral alcohol (55%abv)
      sugar syrup (800g sugar & 3.5l water)
      Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.

      wal
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