Beeble Honey Vodka 50cl (30% ABV) - Artisan British Honey Vodka Liqueur (VOD500)

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Someone in that Polish recipe group shared this Krupnik recipe. It was copied from an old Polish cookbook (although they didn’t say which one). By the looks of it, I suspect this recipe came from one of those cookbooks compiled by the ladies at church or other local community group. Put the sugar and vinegar in a pan over a low heat, stirring frequently, just until it comes to a simmer, then take off the heat. Bash the lemongrass lightly with a rolling pin to release its flavour and scent, then put it and the berries in a jar. Pour the warm, sweetened vinegar over the top, cover with muslin (or similar), then leave to cool and infuse for at least 24 hours. Here are just a few ideas and brands - it is by no means an exhaustive list of all that there is to have, it is just to give an example of what Honey Vodkas are available. Honey flavoured Vodkas Strain the vodka-spice mixture into a sterilized bottle, and let it sit for about a week in a cool, dark location. It’s totally normal to see sediment at the bottom of the bottle – that sediment is just the spices you used to flavor the vodka settling as it sits. How do I serve Krupnik?

While not purely a honey vodka, Sobieski's Karamel offering combines honey and caramel's sweet flavors for a delectable spirit. The Polish brand Sobieski is known for its high-quality, affordable vodka, making Karamel a great choice for those looking to experiment with flavored vodka on a budget. Chopin Honey Vodka Put both sugars and 350ml water in a medium pan and bring to a simmer, stirring to dissolve the sugar. Add the nutmeg, simmer very gently for a few minutes, then take off the heat and leave to cool a little. Funnel it all into a clean bottle, then seal and refrigerate. It will keep in the fridge for at least a month. Raspberry and lemongrass shrub Put everything except the lemon and vodka in a large saucepan with 170ml water on a medium heat and bring slowly to a simmer, stirring to dissolve the honey. Take off the heat, leave to cool for 10 minutes, then stir in the lemon and vodka, cover and leave to infuse overnight. On a side note: The word “krupnik” is derived from the word “krupa” which means pearl barley – so that is why you might sometimes see a Polish barley soup called by the same krupnik name.must have an alcoholic strength of no less than 37.5% for it to be classed as a vodka, according to European standards. In recent years there has been a growth in flavoured craft vodkas and an emergence of botanical vodkas. The growth in craft vodkas has also seen a boom in exceptional English vodkas with a focus on provenance. Pour the mix through a strainer into a jug, then decant into a sterilised jar or bottle. You can use the shrub immediately, but it’s better left to mature for a week in the fridge, where it will keep for three weeks or so. Crafted by Vermont-based distillery Caledonia Spirits, Barr Hill Vodka is distilled from raw honey and pays homage to the hard-working bees that contribute to its unique flavor. Their commitment to sustainability and supporting local bee populations has garnered Barr Hill numerous awards and a loyal fan base. Sobieski Karamel A tiny tot of this drinking vinegar, sipped like a fine whisky over a long while, gives me great pleasure, but it is equally good diluted with sparkling water, sparkling cider or fizz to lengthen it. Save the raspberries that are sieved out of the mix: they are superb on breakfast yoghurt or pancakes.

The Dutch have advocaat, Trinidad and Tobago has ponche de crème, and my childhood had adverts for Warninks advocaat that promised a lifetime of sophistication. Almost all eggnogs are based on a core of spices, egg yolks and dairy; some use brandy, others whisky, many feature cream, others only condensed milk. This version, from Venezuela, and also from my new book, is a delight.Honey vodka, or Krupnik in Polish, is believed to originate from the 16th-century Poland and Lithuania. This traditional liqueur is created by infusing vodka with honey and various spices and is known for its characteristic sweet yet warming flavor. Krupnik gained widespread popularity throughout Eastern Europe and found its way into the holiday traditions of many households. A delicious, refreshing variation on classic limoncello, which, when shop-bought, is too often closer to loo cleaner than something you’d actually want to drink. Enjoy cold as a digestivo or (if you intend to sleep where you are sat) “diluted” with sparkling wine.

The key is to find a balance between the honey's sweetness and the vodka's neutrality. This can be achieved by using quality ingredients and experimenting with different ratios.

The seven Honey Vodkas listed above will all be different. There is no 'best one' or 'worst one'. Flavours are created on your tongue. Beauty is in the eye of ther beholder. In this case a shot glass is all you need to decide! Krupnik takes about ten minutes to assemble and 30 minutes to simmer– but then you’ll need to let it sit for about a week so the sediment from the spices and other ingredients have a chance to settle before drinking. (Plan accordingly if you want to serve this at your holiday parties.) Vodka is traditionally made by distilling fermented cereal grains like wheat and rye, but it can also be produced with potatoes, corn or sugar beet. It is a neutral, unaged spirit which Before serving your Krupnik, siphon off the clear liquor from the bottle into a saucepan. (You can discard the sediment.)

Walk into just about any large supermarket and you will see a selection of flavoured Vodkas from various countries for example, the UK, USA, Sweden, Poland and even Japan. A small sample are pictured and listed below. Most of which are great for parties and especially for using with Vodka Luges.There are several notable honey vodka brands that are making a buzz in the spirit world. A few worth mentioning include: Barr Hill Vodka