Method

Thinly slice a 10 kopeck loaf of sour-sweet bread without candied peel, dry the slices as well as possible, and put them in a soup bowl. Meanwhile, scrape the zest from 2 lemons with glasses of sugar pieces. In a separate bowl, mix together the flavored sugar, the juice from the lemons, 3 bottles of the very best white beer, and a large wineglass of 2 ruble rum. Strain the mixture. Thirty minutes before using, pour the strained liquid over the dried rusks. Strain again before serving.

The leftover rusks are also very tasty.

*I have been unable to discover the origin of this drink, but the name recalls the traditional Swedish rye bread, limpa, that is made with molasses and candied citrus peel.

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