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Russian flavored vodkas (23) - ROOT FLAVORED VODKAS

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  • waljaco
    See msg 40611 for background. ROOT FLAVORED VODKAS 1) 50g peony root (Paeonia officinalis) 50g sweet flag root (Acorus calamus) 50g liquorice root 50g
    Message 1 of 1 , Nov 1, 2007
      See msg 40611 for background.

      ROOT FLAVORED VODKAS
      1)
      50g peony root (Paeonia officinalis)
      50g sweet flag root (Acorus calamus)
      50g liquorice root
      50g tormentil root
      50g rhubarb root
      50g cinnamon
      40g cloves
      50g cardamom
      50g ginger
      125g rosemary
      145g sassafras
      40g fennel seed
      50g star anise
      16g cayenne pepper
      16g marjoram
      30g basil seeds
      50g lavender seeds
      30g sage
      30g hyssop
      30g nutmeg
      50g parsley
      50g angelica
      50g rose petals
      50g bitter orange peel (fresh)
      600g juniper berries
      25g mint
      12l neutral alcohol (55%abv)
      Macerate crushed botanicals for 2 weeks and distil. Add sugar to taste
      2)
      20g orris root
      20g sweet flag root (Acorus calamus)
      20g liquorice root
      20g cloves
      20g nutmeg
      20g mace
      20g tormentil root
      20g benzoin gum (Styrax benzoin)
      820g raisins
      20g mastic (Pistacia lenticus)
      12l neutral alcohol (55%abv)
      Macerate crushed botanicals for 1 week and distil. Add the mastic
      gradually to distillate.
      3)
      50g liquorice root
      50g peony root (Paeonia officinalis)
      35g mace
      35g nutmeg
      30g cloves
      35g cardamom
      35g benzoin gum (Styrax benzoin)
      50g cinnamon
      50g bitter orange peel
      100g mastic (Pistacia lentiscus)
      1 slice rye bread covered with honey
      5l neutral alcohol (55%abv)
      Macerate crushed botanicals for 1 week and distil, with bread slice in
      the pot.
      4)
      50g orris root
      25g cloves
      25g cardamom
      25g nutmeg
      400g juniper berries
      6l neutral alcohol (55%abv)
      3l beer
      sugar syrup (1.2kg sugar & 1.2l water)
      Macerate for several days and distil. Add sugar syrup.
      5)
      600g gentian root
      100g bogbean/buckbean (Menyanthes trifoliata)
      100g yarrow
      50g mandarin (peel)
      5l neutral alcohol (55%abv)
      Macerate and distil. Color with cochineal.
      6)
      40g elecampane root
      16g gentian root
      16g ginger
      16g fennel seed
      12g cinnamon
      12g cardamom
      12g male fern (Dryopteris filix-mas)
      12g orris root
      1 handful (2 tbsp.) sage
      1 handful (2 tbsp.) marjoram
      1 handful (2 tbsp.) hyssop
      1 handful (2 tbsp.) scabious (Scabiosa sp.)
      1 handful (2 tbsp.) wild lettuce (Lactuca serriola)
      0.5g Balm of Gilead (Commiphora gileadensis)
      (4l) neutral alcohol (55%abv)
      Macerate crushed botanicals for several days and distil. Color yellow
      with saffron and add sugar syrup to taste. Adding Balm of Gilead to
      product is optional.
      7)
      200g sweet flag root (Acorus calamus)
      100g lemon peel
      50g angelica root
      75g bitter orange peel
      75g juniper berries
      50g camomile
      50g caraway
      25g fennel
      25g aniseed
      25g dill seed
      25g coriander
      25g cream of tartar
      12l neutral alcohol (55%abv)
      sugar syrup (800g sugar & 4l water)
      8)
      100g sweet flag (acorus calamus)
      12g angelica root
      12g bitter orange peel
      12g cream of tartar
      12g caraway
      40g (rose) petals
      6g lemon seeds
      6g elecampane root
      6g orris root
      6g aniseed
      6g ginger
      6g cardamom
      4l neutral alcohol (55%abv)
      sugar syrup (200g sugar & 2l water)
      Macerate crushed botanicals for 2 weeks and distil. Add sugar syrup.

      wal
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