From a book I’ve mentioned before, Diana Henry’s Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat and Fish, I’m using her Gdansk Vodka recipe to make 1.5 litres of what I hope will be an enjoyable tipple.

It’s currently steeping for two weeks in a sealed tupperware in a cardboard box on a high shelf. After that, it will mature for 2 months (and thus be ready for Christmas) but the author notes that it can keep maturing over years, with some saying it doesn’t reach full maturation until three years after its preparation! Well, the first batch is unlikely to last that long, but we’ll see.

The spice mix includes juniper berries, mace blades, whole cloves, whole cardamoms, cinnamon sticks, star anise, plus the zest of five unwaxed lemons and two oranges. The base is Russian Standard vodka, which I blogged about last time.

There is little point in me sharing the recipe until I can evaluate the taste, so I’ll do a follow up sometime around Christmas. The aroma coming from the infusion mix was really deep and exotic. Fingers crossed it will all have been worth it in two months’ time.

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Food Photography, Recipes

Preparing the infusion for Gdansk Vodka

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