Ultimate Lithuanian Krupnikas Recipe: Flavorful and

Recipe Details

Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
14 days
Total Time:
14 days 1 hr
1 1/2 quarts


  • 10cardamom seeds

  • ½nutmeg seed

  • 2teaspoonscaraway seed

  • 10whole cloves

  • 10whole allspice berries

  • 4(3 inch)cinnamon sticks

  • 2teaspoonswhole peppercorns

  • 1pinchcrushed saffron threads

  • 2(1 inch) piecesfresh ginger root

  • 2(1 inch) piecesfresh turmeric (yellow ginger)

  • 3large strips of orange zest

  • 3large strips of lemon zest

  • 4cupswater

  • 2poundshoney

  • 1tablespoonvanilla extract

  • 1quart190 proof grain alcohol

Cooking Directions

  1. 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.

  2. 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.

  3. 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.

Nutrition Facts

Dish Photos