Method

In the spring, pour a pail of vodka over ¼–½ pound dry wormwood and let it infuse. In the autumn, fill a carboy ⅓ full with very ripe lingonberries and top up with the wormwood-infused vodka. Let it stand in a [heated] room for about 2 months, then pour off and sweeten the liqueur, using from ¼–¾ pound of sugar per bottle.

[2099: Prepare exactly the same, except fill the bottle half-full with lingonberries and add plain distilled vodka instead of wormwood-infused vodka.]

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