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į sveikatį! To your health!

HONEY LIQUEUR
Krupnikas

1 tsp. caraway seeds
10 cloves
10 whole allspice
2 to 3 cinnamon sticks
1 vanilla bean
2 one-inch pieces yellow ginger
2 one-inch pieces white ginger
10 cardamom seeds
½ nutmeg
Pinch of saffron
2 to 3 strips orange rind
2 to 3 strips lemon rind
4 cups water
2 pounds honey
1 quart grain alcohol (or strong plain vodka)
2 empty 1-quart bottles
Boil spices, rinds and water (first 13 ingredients) in covered pot until liquid is reduced to about 2 cups. Strain. Bring honey to a boil separately, skimming off foam. Pour first liquid into honey. Remove from heat. Place far away from flame to prevent explosion of alcohol. Carefully and slowly pour in alcohol and replace pot on very low flame. Heat slowly (do not simmer or boil) for 15 minutes. Remove from the fire and cool in same pot. The next day, pour into bottles and allow to settle. If clearer liqueur is desired, filter through filter paper or cloth and rebottle. Makes 2 one-quart bottles.

LEMON CIDER
Citrinų gira

4 lemons
½ cup raisins
1 gallon boiling water
1¼ lbs. sugar
½ oz. yeast
Wash and slice lemons, remove seeds. Add rinsed raisins. Pour on boiling water. Stir in sugar. When lukewarm, add yeast dissolved in a little water. When raisins and lemons rise to surface and foam appears, skim top. Strain through cloth, pour into bottles, cork. Place bottles on side in cool place. Ready in 2 days.

BREAD CIDER – KVASS
Duonos gira

1 gallon (16 cups) boiling water
2 lbs. dried pumpernickel or dark
rye bread
2½ cups sugar
2 Tbsps. yeast
1 cup raisins
Pour boiling water over bread in a large pot. Let stand 5 hours. Add sugar and bring to a boil. Cream yeast with a teaspoon each of sugar and water. Add to boiling mixture. Cool. Skim off foam, pour into bottles, placing a handful of raisins in each bottle. Cork tightly. Lay bottles on their sides in cool place. They are ready to drink in 2 to 3 days. Makes about 4 one-quart bottles.

MEAD – ANCIENT RECIPE
Senoviškas midus

2 qts. honey
5 gallons water
½ lb. hops
1 slice bread
Yeast
Measure and pour exactly half of the honey and water into a large kettle. Using a stick, mark on the stick the distance from the top of the kettle to the surface of the contents. Pour in remaining honey and water. Bring to boil. Tie hops in clean cloth, place in kettle. Boil until one-half of the liquid remains (ascertain by using the marked measuring stick). Cool. Strain through several thicknesses of cloth into a barrel or crock. Spread enough yeast on bread slice to cover thickly. Place bread in liquid. Mead will begin to ferment in 3 days. Strain again, pour into bottles, cork, and set in a cool spot. Mead can also be stored and aged in barrels (oaken preferably).

CRANBERRY CIDER
Spanguolių gira

2 lbs. cranberries
1 gallon boiling water
1 lb. sugar
1 oz. yeast
Wash the cranberries. Place in a pot with cold water to cover. Boil until the berries pop. Strain into a crock, pour on boiling water, and add sugar. When lukewarm, add yeast dissolved in a little water. Cover, and place in a warm spot. The next day, skim the top. Pour into bottles and cork. Keep in a cool place. The cider is ready to drink in 2 to 3 days. Makes 4 one- quart bottles of cider.

MILK LIQUEUR
Pieninis likeris

2 oranges
2 lemons
1 quart milk
1 quart grain alcohol (or strong
plain vodka)
4 cups sugar
1 stick vanilla (or 2 teaspoons liquid
vanilla)
Wash oranges and lemons. Cut into small pieces, leaving the peel on. Combine milk, alcohol, and sugar. Add the vanilla stick, oranges, and lemons. Stir well. Let stand for 3 weeks, stirring briskly every day. Filter through filter paper or cotton, and bottle. Makes about 3 one-quart bottles.