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Wednesday, December 12, 2012

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How to Make Krupnik, an Old-Timey Polish Honey-Spice Cordial

A few weeks back, I visited my friend Heather in the cool old Pennsylvania farmhouse where she lives with her beau and can spend whole days in the kitchen baking elaborate German cookies, or making soups out of vegetables from her garden, or doing possibly semi-illegal things with booze — all with a glass of wine in her hand and some old-time 78 RPMs playing in the background. At one point during the evening I visited, she busted out a decanter full of magical liquid known as krupnik, and served me a shot in a cordial glass. It’s an old Polish and Lithuanian drink that housewives have been concocting in their farm kitchens for centuries, she explained, and which you’d serve to guests alongside some sweet treat, especially in the winter months.

Not much of a booze-drinker, I didn’t expect to like it, and at first tasted only the intense alcohol-ness that I hate, winced elegantly, and put the glass down. But then a magical thing happened: A deliciously rich and spicy honey flavor warmed my whole being, and I think there might have been a religious vision or two involved. I proceeded to have two more shots, which would likely be the equivalent of one of you lushes downing a distillery. Heather explained to me the whole process of making the krupnik, which you can’t easily just go buy, apparently, and certainly not in this highly spiced and honey-infused incarnation, and so I decided then and there that I wanted to make krupnik, too. Because secretly, deep down, I'd like to live on a Polish farm and stand over a hot stove stirring pots that have cinnamon sticks floating in them.

To make krupnik, however, you do need grain spirits, which are illegal in Pennsylvania — but I conveniently found myself in Maryland shortly afterward, and was stealthily able to procure three half-gallon bottles, two of which Heather and I used to make a vat of this delicious, soul-lifting cordial a few days ago, just in time for the holidays. Well, she made them, and I took a lot of pictures. And basked in the scent of spices that soon took over her kitchen, and my heart. Now I have two half-gallon Everclear bottles filled with krupnik aging in the corner of my bedroom, and if you’re very lucky and my friend I might give you some as a present. What better thing to give your loved ones than mason jars full of ancient Polish farmhouse booze, derived from a time and place where there were too many bees and an excess of grain?

In the spirit of Christmas, Hanukkah, the winter solstice, and romanticizing old-time farms in general, I am now passing on this recipe to you. 

What you’ll need:

Grain alcohol (you’ll need four cups or half of a half-gallon)
Local wildflower honey (two cups)
Vanilla pod or vanilla extract
Cinnamon sticks
Nutmeg
Cloves
Mace
Allspice, whole or ground
Whole peppercorns
One orange
One lemon
A funnel
Some white bakers’ towels
Some pots

 ***

Here's how to make it:

STEP ONE

First, assemble your spices. Put a cup of water in a pot, and then add:

  • Either half a vanilla pod or, if you want to save some moolah, a teaspoon of pure vanilla extract
  • One luscious cinnamon stick
  • A teaspoon of freshly grated nutmeg
  • Twelve cloves
  • A pinch or two of mace
  • Five pieces of whole allspice or, for you less committed types, one heaping teaspoon of ground allspice
  • One or two tablespoons of whole peppercorns

Now put that gorgeous mixture on the stove on high heat, and just before it comes to a boil, add the grated orange peel from one orange and the grated lemon peel from half a lemon (you can use a zester or just cut up the peel and stick it in that way; it doesn’t matter, you’ll end up straining the spices out anyway). Then put the lid on, take the mixture off the heat, and set it aside.

STEP TWO

Next, prepare your honey. Add two cups of honey to one cup of water in another pot, and bring it to a boil. Stir and stir, since they’re both naturally shy and won’t want to mix. As soon as that mixture heats up, you’ll have to do some scum-skimming. (The honey will produce a layer of scum on top, and you’ll want to ladle it out.) Heather recommends using a gravy ladle and standing next to the pot with a bowl to ladle the scum into. Every so often you might be tempted to dump the scum you’re accumulating, but by then you’ll actually have a bowl of honey with scum on top — scum is tricky and wily — so ladle off that scum and pour your honey back in the pot. Keep doing this. Prepare for it to take a while. As Heather says, “you and that honey are spending some time together.” At the same time, you don’t want to keep that honey boiling so long that you make candy. But as Heather notes, “The scum shows up on its own. You can only work as the scum shows itself.” I’m pretty sure there are some life lessons in there.

STEP THREE

Once your honey mixture seems sufficiently scum-free, marry the honey to the spice: Take both pots and dump them into a larger pot (or any large container), and then stir it all together into one delicious mess.

Now comes the dangerous part. As Heather warns: “Don’t get all cool and have candles burning or light incense and shit, cause you’ll go up in flames.” Grain alcohol is highly flammable, and you’ll feel like an idiot if you set off a bomb in your kitchen when all you wanted was some old-school spicy booze to get you through the winter. So turn off the stove and put out all the fires, don't even think about lighting up anything to smoke, and then bust out your 4 cups of grain alcohol — or half of your half-gallon jug you bought — and pour it in with the honey and spices. Be prepared for steam and all kinds of witchly effects.

Then stir it all together, and cover your pot carefully (Heather used Saran Wrap and covered it with a tight lid), because you don’t want your booze to evaporate. “That would be a damn shame,” Heather says.

Now, let it all just sit and rest overnight.

STEP FOUR (THE NEXT DAY)

Now strain out those spices, since if they continue to flavor that honey and that booze, you'll have one overbearingly spiced concoction to choke down. To perform said straining, you’ll need a plastic funnel and a lint-free pure white cotton towel, the kind that bakers use (if there are chemicals in your towel, they’ll seep into your booze, so be careful. Heather doesn’t use soap or bleach on her towels, just boils them clean). And a container to strain your krupnik into. Heather used the original half-gallon Everclear bottle, which she had available since we actually quadrupled this recipe and used two whole bottles. At any rate, you just want those spices gone.

Stick the funnel in your bottle (or what have you) and cover it with the towel. Then ladle out some krupnik and pour it onto your towel/funnel/bottle, letting the spices collect on the cotton and the booze itself pour through. Every so often you’ll want to dump the collected spices into the sink — after wringing out the towel to make sure you’re not wasting any actual krupnik — and then switch to a clean spot on your towel. Do this until your towel has a bunch of unsavory brown circles on it and all your spices are strained out.

Now you have a pile of krupnik. For best results, keep your whole haul together in the container you’ve strained it into, and let it the mixture sit for at least a few weeks, in a dark, cool place, until it gets even more gorgeous and mellow.

When it’s ready, you’ll want to distribute your krupnik into jars — mason jars, maybe fancier decanters for you more upscale types — and give it away or serve it to friends. Or drink it all yourself if you’re less on the giving side and more on the boozehound one. Whatever you do, remember to serve your krupnik in little cordial glasses. As Heather cautions, “You do not want to pour this into fucking wine glasses.”

Amen.

Carolyn Turgeon is the author of five novels, including 'Mermaid' and the upcoming 'The Fairest of Them All, out in August 2013.



112 Comments / Post A Comment

lookuplookup

I spent last Friday drinking krupnikas at Cleveland's Lithuanian American Citizens Club (if you live in Cleveland make a Lithuanian friend and go there -- you won't regret it!) and it tastes like liquid gingerbread and drinking it is like a borderline spiritual experience if you are the kind of person who gets borderline spiritual about food and drink. I cannot recommend it enough, but would probably never actually make it for myself because I get kind of freaked out when I think about just how alcoholic it actually is.

catsuperhero

@lookuplookup Wait! I live near Cleveland! I have no Lithuanian friends! Can I attach myself to you and yours, like a krupnik-seeking parasite? (Please?)

Bloodrocuted

@lookuplookup You are right to be cautious. The sweet flavor hides how strong it is. Until a minute before you are crying, and throwing up through your nose and mouth, or so I have heard.

allendaniel

BEAUTIFUL PRETTY and GORGEOUS!!!!!!@a

Lili B.

This sounds delicious and amazing, and I am also picturing Anastasia Krupnik's family drinking these while her dad reads poetry.

gobblegirl

@Lili B. And her brother sneaks off to put worms in her sock drawer.

NeenerNeener

I think I want to be Heather.

frigwiggin

This sounds delicious, aside from the alcohol. I guess I'll go back to combining homemade chai mix and unfiltered apple juice for a lovely, non-alcoholic morning chaider.

fondue with cheddar

@frigwiggin Are you a teetotaler, too? I used to drink (a lot) but it just makes me feel like crap now that I am an Old, so I've almost entirely given it up. But alcoholic beverages are fun and I sort of miss them.

Your chaider sounds good! I've been making apple cider spritzers with ginger ale. It's pretty fantastic.

frigwiggin

@fondue with cheddar

I don't call myself one as such (mostly because the sound of the word irks me), but yeah, I don't drink! I never have, actually, for a variety of reasons--it doesn't appeal to me, I dislike the taste, alcoholism runs in my family, yadda yadda. A lot of the trappings seem fun, and I certainly don't mind when other people drink around me, but it also seems mostly not for me!

Mm, apples and ginger are such a good combo. I need to get me some ginger ale and start experimenting!

fondue with cheddar

@frigwiggin It is a weird word. I never say it out loud but I sometimes write it, which doesn't make a whole lot of sense. Anyway, it's good that you don't like the taste if alcoholism runs in your family.

I used to have a lot of fun in college mixing drinks for other people at parties. I was pretty good at cobbling together something tasty out of random stuff in people's kitchens. I would love to learn about more fun non-alcoholic mixes for people like us.

Speaking of which, there's this guy who frequents the same Panera that I do, and he makes this concoction of four different things (regular tea, açai berry tea, some fruit juice or drink, and something carbonated). He'll put in the ingredients, sample it, then add a little more of something until it's perfect. He spends a lot of time (relatively speaking) making it just right. I asked him about it once and he said it's amazing. He seemed quite proud of it. :)

Inspector Tiger

@frigwiggin uuh, could you share the homemade chai-recipe? That would be so cool! I'm on the hunt for some cause I seem to be unable to recreate the ones I had in cafès...

frigwiggin

@fondue with cheddar Non-alcoholic mixes can be the best! At book club one time a friend brought stuff to make these basil-strawberry cocktails, and I made mine with just sparkling water, and it was deliiiicious.

KevinQ

You can (and probably should) let the mixture cool before you add the grain alcohol, so the alcohol doesn't evaporate. This has the double effect of keeping more booze in your booze, and not sending up a cloud of explodable alcohol vapor. (Any booziness to the flavor will temper if you let the liqueur mellow for a while.)

Also, cheesecloth is relatively cheap and makes for good straining. You can pick it up at most grocery stores.

Also also, you can take this basic technique and make a great variety of different flavored liqueurs. Chai Tea Liqueur: tea bags, chai spices, and sugar instead of honey. Pumpkin pie spice liqueur. Anise liqueur. If everything's roughly the same temperature, you can even add cream in place of some or all of the water to make cream liqueurs (the best way to make chai tea liqueur).

K

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@KevinQ
"explodable alcohol vapor"

WHAAT?

Miss Maszkerádi

So THAT'S how Anastasia Krupnik got her name.

Miss Maszkerádi

@Countess Maritza Except thinking back on it I now remember that her heritage was from "Czech - Czechoslo - RATS, Dad, I STILL can't say it."

Ideal Impulse

@Countess Maritza Clicked on this thread JUST for the Anastasia Krupnik references.

stonefruit

Thank you to everyone who mentioned the original Krupnik, Anastasia. This beverage looks amazing, though, and I don't usually like alcohol!

Vesna@twitter

OK, can someone actually *name* a brand of grain alcohol? Is that what Everclear is? Because I can cross the border to Buffalo to pick up some, if need be. Anyone know where I can get some Canadian version of grain alcohol at the LCBO?

KevinQ

@Vesna@twitter Everclear is what you'll find in most places, though some liquor stores will sell "95% Grain Alcohol," sort of a generic Everclear. From personal experience, get the Everclear if you can. Everclear tends to have a better flavor. (That is, the non-Everclear tends to have off flavors in the 5% that's not alcohol.)

Also, make sure your Everclear is 95% alcohol (190-proof). They make a 151-proof version that's just not the same.

vanick@twitter

@Vesna@twitter If there's a polish liquor store around look for spirytus rektyfikowany, or just Spirytus in general

Evidence-based decision-making

@Vesna@twitter Quebec and Alberta sell Everclear. Ontario alas does not. But Buffalo is handy.

down the rabbit hole

@KevinQ So I just went to try to find 190 proof everclear and my liquor store dudes say it's banned nationwide. Is this a true story??

Carolyn Turgeon@facebook

@Vesna@twitter I bought it in Maryland!

Hot Doom

Could vodka be a reasonable substitute for grain alcohol? Sadly, it's illegal in the UK.

ETA: Sub for flavor, I mean. It defs won't sub for %

New Commenter Name

@Hot Doom
I did a quick internet search for Krupnik recipes and it appears vodka is called for in many of them.

Hot Doom

@Hot Doom Not that vodka has much flavor. Ah, god, nevermind. All the sad faces. This has gotten me hot on the trail of high-proof booze here, and it sounds like I might have to get in good with Polish grocers to get my paws on high-proof alcohol.

KeLynn

@Hot Doom I definitely say try it! Vodka doesn't have a flavor, but grain alcohol doesn't really either, does it? I've never just taken a shot of Everclear but it's in so many random concoctions that I assume it is mostly tasteless, like vodka.

Carolyn Turgeon@facebook

@Hot Doom I consulted Heather about this and she says, "You can use no less than 100 proof vodka instead of grain, but the final product is not nearly as magical."

Hot Doom

@Carolyn Turgeon@facebook Ah! You and Heather are legends! Thanks for checking on this Very Important Matter (and to all who responded)! The spices and honey sound lovely anyway, so I will totally try this out with vodka, but I can totally see how some of the magic/insanity is lost without the high-octane alcohol. I guess it'll have to wait until I smuggle some Spirytus out of Poland or Everclear next time I'm in the States. Thanks for sharing the recipe!

Jack Emery Taylor@facebook

@Hot Doom FWIW, many states that ban grain alcohol - such as NY - allow double proof vodka. This is, for all practical purposes, grain alcohol with a dram of water.

PomoFrannyGlass

I don't know how easy it is to find elsewhere, but Adam's Wines in South Slope (Brooklyn, obvs) sells bottled krupnik. The lovely Polish owners forced a shot upon me once and then everyone I know got bottles of it for xmas that year. It is super, super delicious.

par_parenthese

WHAT. I might be going to the likker store literally on my way home from work because I have almost all the things for this recipe and it sounds fantastic.

ALSO the word cordial obviously makes me think of Anne Shirley and Diana getting crunk off of Marilla's "raspberry cordial." HEY TEXTS FROM ANNE SHIRLEY PLZ.

Hot Doom

@par_parenthese OBVIOUSLY!

I can't drink raspberry or cordial anything without hoping to go full Barry and crumple in a fit of giggles and staggers (minus the barfing)

melis

@par_parenthese u got it dude

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PistolPackinMama

@par_parenthese I am so glad you said this so I can just chorus ME TOO.

Dirty Hands

@par_parenthese So I just looked up "Anne Shirley" because I wasn't 100% sure about the whole Anne of Green Gables and I learned that the actress named Anne Shirley played Anne of Green Gables and ONLY THEN took Anne's name and went on to have a successful career with it! What! Who would do that, and how did that WORK?! Is this a generational thing? She... let Anne of Green Gables live vicariously through her or something?

happymisanthrope

As a Krupnik, I highly approve of this article.

urbanroutine

My city is about to have a distillery that makes this very beverage! You guuuys! http://brothersvilgalys.com/#

happymisanthrope

@urbanroutine pilgrimage!

flapadactyl

I am making this recipe right now and my apartment smells like ambrosia. There are no words for how heavenly it is! I do have a question though- what is the scum?

piekin

Just an FYI to my fellow PA residents - you can get a state permit to buy grain alcohol. Get the form online, make up an non-bootlegging reason for why you need grain alcohol, and they'll mail you back a permit. It's beautiful.

PS - This recipe looks wonderful, and I can't wait to try it!

rianne marie

@piekin What on earth would be a legit non-bootlegging reason to need grain alcohol?

piekin

@rianne marie I went with camping stove fuel.

Roberta Wilkinson

Your friend is wearing a Ride the S.L.U.T. t-shirt. West Coast represent!

Derbel McDillet

I love the background in the pictures. This is what real old farmhouses that are not owned by Martha Stewart look like!

sprayfaint

Does this need to be refrigerated or is it shelf-stable?

Carolyn Turgeon@facebook

@sprayfaint You're not supposed to refrigerate it!

sprayfaint

@Carolyn Turgeon@facebook Thanks!

Mark Kwandrans@facebook

@sprayfaint Here in Buffalo, I've been making krupnik for family camping trips and parties for a bunch of years. I use vodka instead of grain alcohol because we drink 2 1.75 liter bottles each night. I remove the scum but leave in the spices. You can put krupnik in the freezer in the summer (to thicken it) or heat it in the winter. Either way, it sticks to your throat and heals you from the inside.

down the rabbit hole

I made this and it is truly magical.

meredithremix

I just finished bottling my Krupnik! It was easy to make, but filtering it was a pain in the butt. I chose to use coffee filters instead of the cloth method and it took just about forever. I did double the recipe (using the whole handle of Everclear). My hands are a sweet sticky mess and I'm excited to share this with friends! My final yield was a little over 12 cups.

3penny

@meredithremix You're more patienter nor I; eventually I switched to cloth, and there is still some particulate matter floating in the second bottle. "Imperfections are a sign that this was handmade with love," that's the ticket.

I was prepared for the whoosh of alcoholic steam, but not for the way the spices made my kitchen smell like hugs and rainbows. This stuff is gonna be the business!

JIMMY

Heather explained to me the whole process of making the krupnik, which you can’t easily just go buy, apparently, and certainly not in this highly spiced and honey-infused incarnation, and so I decided then and there that I wanted to make krupnik, too.viagra

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Heather explained to me the whole process of making the krupnik, which you can’t easily just go buy, apparently, and certainly not in this highly spiced and honey-infused incarnation, and so I decided then and there that I wanted to make krupnik, too.viagra buying memory foam mattress

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2227273033@twitter

Thank you for the great recipe, just finished a double batch and it is wonderful. I used cheesecloth layered 8 times, it went faster than cloth but still pretty slow. I make jelly, butter, broth, and tictures often so I am used to it... This will make great xmas gifts, thanks again.

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and so I decided then and there that I wanted to make krupnik, too. Because secretly, deep down, I'd like to live on a Polish farm and stand over a hot stove stirring pots that have cinnamon sticks floating in them. apps like instagram

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The scum shows up on its own. You can only work as the scum shows itself.” I’m pretty sure there are some life lessons in there. backlinks

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I make jelly, butter, broth, and tictures often so I am used to it... This will make great xmas gifts, thanks again. film

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after wringing out the towel to make sure you’re not wasting any actual krupnik — and then switch to a clean spot on your towel. Do this until your towel has a bunch of unsavory brown circles on it and all your spices are strained out. taruhan bola ibcbet

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The scum shows up on its own. You can only work as the scum shows itself.” I’m pretty sure there are some life lessons in there. refrigerator repair

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jimmyrapper

KevinQ So I just went to try to find 190 proof everclear and my liquor store dudes say it's banned nationwide. Is this a true story?? tiket pesawat

Buffaloguy

@jimmyrapper - Everclear is too ridiculously strong for something like this... it's a cordial for sipping, not something to get smashed out of your gourd on. A high quality vodka is just fine. This stuff is GREAT if you have a cold or the flu, it'll clear a stuffy head / nose right up! My Polish mother in law got me hooked on this stuff!

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I use vodka instead of grain alcohol because we drink 2 1.75 liter bottles each night. I remove the scum but leave in the spices. You can put krupnik in the freezer in the summer (to thicken it) or heat it in the winter. Either way, it sticks to your throat and heals you from the inside. augmenter ses vues vimeo

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I used to drink (a lot) but it just makes me feel like crap now that I am an Old, so I've almost entirely given it up. But alcoholic beverages are fun and I sort of miss them. peninggi badan nhcp

samjohn4810

Now I have two half-gallon Everclear bottles filled with krupnik aging in the corner of my bedroom, and if you’re very lucky and my friend I might give you some as a present. What better thing to give your loved ones than mason jars full of ancient Polish farmhouse booze, derived from a time and place where there were too many bees and an excess of grain? rhapsody mattress

samjohn4810

honey-infused incarnation, and so I decided then and there that I wanted to make krupnik, too. Because secretly, deep down, I'd like to live on a Polish farm and stand over a hot stove stirring pots that have cinnamon sticks floating in them. lifespan of mattress

samjohn4810

loved ones than mason jars full of ancient Polish farmhouse booze, derived from a time and place where there were too many bees and an excess of grain? tempurpedic mattress topper

samjohn4810

not in this highly spiced and honey-infused incarnation, and so I decided then and there that I wanted to make krupnik, too. Because secretly, deep down, I'd like to live on a Polish farm and stand over a hot stove stirring pots that have cinnamon sticks floating in them. novaform memory foam

samjohn4810

Now I have two half-gallon Everclear bottles filled with krupnik aging in the corner of my bedroom, and if you’re very lucky and my friend I might give you some as a present. What better thing to give your loved ones than mason jars full of ancient Polish farmhouse booze, derived from a time and place where there were too many tempurpedic competitors

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