Ingredients
8
8 servings
- •10 cardamom seeds
- •0.5 nutmeg seed
- •2 teaspoons caraway seed
- •10 whole cloves
- •10 whole allspice berries
- •4 (3 inch) cinnamon sticks
- •2 teaspoons whole peppercorns
- •1 pinch crushed saffron threads
- •2 (1 inch) pieces fresh ginger root
- •2 (1 inch) pieces fresh turmeric (yellow ginger)
- •3 large strips of orange zest
- •3 large strips of lemon zest
- •4 cups water
- •2 pounds honey
- •1 tablespoon vanilla extract
- •1 quart 190 proof grain alcohol
Instructions
- Crack cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan; add caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a boil. Cover, reduce heat, and simmer until liquid is reduced by half. Strain out spices and set liquid aside.
- Pour honey into a large pot and bring to a boil over medium heat. Skim off any foam from the top. Stir in strained liquid and vanilla. Remove from heat and place far from the stove to avoid flare-ups when adding grain alcohol. Slowly stir in grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
- The following day, pour liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.
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