Polish October (Polski Październik)
Dry, well known in the 70’s and 80’s when made to mask moonshine smell (called then Polish Cognac)
1 l of 45% neutral spirit
4 gloves
1-2cm of ginger-race
¼ of nutmeg
2 beans of allspice
2 black peppercorns
zest (without albedo) of 1/2 small orange
1/3 of vanilla pod
2 spoons of honey (bright – heather, acacia, rape…)
2 bay leaves
2 prunes (not so smoked)
Dissolve honey (some drops of hot water could help), add all ingredients, mix and let them stay (room temperature, dark place) for 3-4 weeks. Then filter and enjoy (it is ready to consume but matured 1-2 months gets harmonised significantly). When made from strip run (small amount of tales) must be matured up to 6 months (with 2-3 oak chips but it is really not necessary) then it is state of the art drink. To express extraordinary taste sometimes a bit of amber is added to a bottle (just for fashion and guest surprise, like gold flakes in the Gold Wasser).
Serve straight (chilled or room temperature) or with apple juice and ice (favourite woman long drink) but never with cola or sprite.
Polish October
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