Caraway Brandy
This traditional digestive liqueur infuses warming brandy with the aromatic spice of caraway seeds and the sharp heat of dry ginger powder. Known historically as a remedy to aid digestion, the infusion process over fifteen days allows the essential oils to meld into a potent, flavorful tonic. The resulting spirit carries a sophisticated, spicy profile that can be enjoyed as a digestif after a heavy meal.
Ingredients
- 1 bottle Brandy (Standard 750ml bottle.)
- 1 tablespoon Dry ginger powder (Sunth) (Originally '1/2 tola' (approx. 6g). Use very fine powder.)
- 1 teaspoon Caraway seeds (Originally '1/6 tola' (approx. 2g). Seeds should be crushed/bruised.)
Instructions
- 1Crush the caraway seeds slightly to release their oils. In a clean glass jar, combine the brandy, fine dry ginger powder, and crushed caraway seeds.
- 2Seal the jar tightly with a lid and tie a cloth over the top to ensure it is secure. Store the jar in a cool, dark place for 15 days to allow the flavors to infuse.
- 3After 15 days, strain the mixture through a thick cloth or fine muslin to remove all sediment. Pour the clear liquid back into a bottle for storage. This brandy is traditionally used to aid digestion.