Loading ...
Sorry, an error occurred while loading the content.

Russian flavored vodkas (11) - CLOVE VODKA RECIPES

Expand Messages
  • waljaco
    See msg 40611 for background. CLOVE VODKA RECIPES 1) 100g cloves (crushed) 6l neutral alcohol (55%abv) 2kg sugar Macerate for 1 week and distil. Add sugar
    Message 1 of 1 , Oct 21, 2007
    • 0 Attachment
      See msg 40611 for background.

      CLOVE VODKA RECIPES
      1)
      100g cloves (crushed)
      6l neutral alcohol (55%abv)
      2kg sugar
      Macerate for 1 week and distil. Add sugar syrup to taste.
      2)
      800g cloves (crushed)
      800g raisins
      12l neutral alcohol (55%abv)
      sugar syrup
      Macerate for 1 week and distil. Add sugar syrup to taste.
      3)
      10g cloves (crushed)
      1l neutral alcohol (55%abv)
      0.5l water
      50g sultanas/l
      5 cloves/l
      Macerate cloves for 2 weeks, add water and distil. Add 50g sultanas/l
      and 5 cloves/l and macerate for another 2 weeks. Strain and add 1
      tbsp. milk/l to clarify the infusion. Strain. Sweeten with 100g
      sugar/l if desired.
      4)
      290g cloves (crushed)
      12l neutral alcohol (55%abv)
      400g sugar/12l
      Macerate for 1 week and distil. Add sugar if desired.
      5)
      See recipe 3)
      6)
      450g cloves (crushed)
      12l neutral alcohol (55%abv)
      sugar
      Macerate for 2 weeks and distil. Add sugar to taste. Strain.
      7)
      440g cloves (crushed)
      400g sultanas
      6l neutral alcohol (55%abv)
      sugar syrup
      Macerate for 2 weeks and distil. Add sugar syrup to taste.
      8)
      300g cloves
      50g sweet flag (Acorus calamus)
      25g ginger
      25g cream of tartar
      25g tormentil root
      18l neutral alcohol (55%abv)
      sugar syrup
      Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup to
      taste.
      9)
      200g cloves
      150g pimento
      25g lemon peel
      25g cinnamon
      6g bitter orange peel
      10g ginger
      18l neutral alcohol (55%abv)
      sugar syrup (800g sugar & 5l water)
      Macerate crushed botanicals for 1 week and distil. Add sugar syrup.
      10)
      100g cloves (crushed)
      100g bitter orange peel
      6l neutral alcohol (55%abv)
      sugar syrup
      Macerate cloves for 1 week and distil. Infuse distillate with bitter
      orange peel. Add sugar syrup to taste.
      11)
      100g cinnamon
      30g cloves
      30g dill seed
      30g aniseed
      30g caraway
      20g lavender flowers
      20g rosemary
      800g lemon peel
      800g bitter orange peel
      4 tbsp. thyme
      4 tbsp. oregano
      4 tbsp. mint
      4 tbsp. sage
      15g tormentil root
      12g ginger
      12g nutmeg
      12g mace
      8g cardamom
      12g angelica
      14g sweet flag (Acorus calamus)
      4g saffron
      12l neutral alcohol (55%abv)
      Macerate crushed botanicals for 1 week and distil. Add sugar to taste.
      12)
      110g cinnamon
      50g cloves
      50g tormentil root
      50g wormwood seed
      50g ginger
      40g mace
      50g rhubarb (root)
      10l neutral alcohol (55%abv)
      sugar syrup
      Macerate crushed botanicals for 1 week and distil. Add sugar to taste.
      13)
      25g cinnamon
      13g cloves
      2.5l neutral alcohol (55%abv)
      1l rose flavored alcohol
      15 drops sandalwood essential oil
      sugar syrup (1.2kg sugar & 12l water)
      Macerate botanicals for 2 days and distil. Add sugar syrup to taste.
      Strain.

      wal
    Your message has been successfully submitted and would be delivered to recipients shortly.