Last year, when we were in Russia, we tasted a whole lot of different vodkas, including some lovely flavoured ones. My favourite was a delicious honey pepper vodka(actually from Ukraine) which had a wonderful piquant sweetness that warmed the throat. But we couldn't find any to bring home and certainly you can't buy it here. So I decided to try making it and by dint of looking up in various Russian cookery books we have, found a sort of recipe--I say sort of because actually it just talked of pepper vodka, and I had to experiment myself with the honey. Anyway I made it and it turned out just wonderfully, and very reminiscent of that Ukrainian tipple!
I used Russian Standard vodka(by far the best vodka you can buy in Australia, in my opinion--it's from St Petersburg and made with the pure cold waters from massive Lake Ladoga)as a base, then added 10 whole black peppercorns, let it steep for 10 days, then after 10 days, strained the vodka, which had now turned a pale brown colour, and added one large tablespoon of Manuka honey(which happens to be my favourite honey), stirred it, and let it steep for another 3 days before drinking it. Great as an after dinner liqueur, though it can also be drunk as an aperitif. (In both cases in shot glasses).
Last year, when we were in Russia, we tasted a whole lot of different vodkas, including some lovely flavoured ones. My favourite was a delicious honey pepper vodka(actually from Ukraine) which had a wonderful piquant sweetness that warmed the throat. But we couldn't find any to bring home and certainly you can't buy it here. So I decided to try making it and by dint of looking up in various Russian cookery books we have, found a sort of recipe--I say sort of because actually it just talked of pepper vodka, and I had to experiment myself with the honey. Anyway I made it and it turned out just wonderfully, and very reminiscent of that Ukrainian tipple!
I used Russian Standard vodka(by far the best vodka you can buy in Australia, in my opinion--it's from St Petersburg and made with the pure cold waters from massive Lake Ladoga)as a base, then added 10 whole black peppercorns, let it steep for 10 days, then after 10 days, strained the vodka, which had now turned a pale brown colour, and added one large tablespoon of Manuka honey(which happens to be my favourite honey), stirred it, and let it steep for another 3 days before drinking it. Great as an after dinner liqueur, though it can also be drunk as an aperitif. (In both cases in shot glasses).
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