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

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Depending on your enthusiasm for a clear liquid or otherwise, strain through a fine sieve or a double layer of muslin into a funnel held over a clean bottle or jar. Seal and store. It will keep indefinitely. Ponche crema In many ways, this recipe, which is from my new book, Spice, is mulled vodka: try a sheriff’s badge of star anise instead of the cinnamon, if you fancy, or a crushed nutmeg rather than the mace. I love drinking this as soon as it has had a chance to be chilled straight after making, but it is differently delicious after a few months, when it will be mellower. Enjoy stone-cold as a shot, lengthen with fizz or bring almost to a simmer in a pan and serve as a winter warmer. 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

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.

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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. 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 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 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.

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. Put the sugar and 400ml water in a large pan on a moderate heat, and stir until the sugar dissolves. Turn off the heat, leave to cool for five minutes, then pour as much of the warm syrup as will fill the infusion jar. Seal, leave to infuse for another week, then strain into a bottle. It will be bright and lively now, and will mellow and deepen in flavour over time: both are excellent. Again, this will keep indefinitely. Nutmeg syrup 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?

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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. In recent years, honey vodka has gained traction among vodka lovers globally, with more commercial brands incorporating honey flavors into their product lines. Popular Honey Vodka Brands 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. Some of the honey flavoured vodkas are sweeter than others. Select the one you think would be most popular with your guests. Unfortunately that may mean trying one or two before your party / event date!

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.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.

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