Homemade Honey Liqueur Krupnikas Recipe

All European nations made honey alcoholic drinks and drank them recreationally or as a medicine. This Slavic drink is called Krupnik. Essentially, it’s a honey liqueur flavored with herbs and other spices. Connoisseurs of sweet alcoholic drinks should definitely give this recipe a try.

Krupnik is an old, strong (25-35%) liqueur made with honey, vodka, and spices. Sometimes berries or fruits are added as well. The drink is served cold as a dessert drink or hot as a warming drink. If drunk moderately, it can strengthen the immune system and cure a cold.

Krupnik is often confused with other traditional Slavic liquor—Medovukha, when in fact these are two different drinks. Medovukha is made by fermenting, and Krupnik is made with pure ethanol or vodka.

Polish Krupnik Brand

Honey liqueurs are more popular in Poland, Belarus, and the Baltic states. The first documented recipes date back to the 18th century. Thanks to the recipe’s simplicity and affordability anyone who feels like it can make his own homemade Krupnik.


  • Honey (preferably floral) – 250 grams
  • Water – 200 ml
  • Vodka (brandy) – 0.5 liters
  • Cinnamon – ½ of a stick
  • Cloves – 2 buds
  • Cardamom – 1 piece
  • Mint – 1 tablespoon
  • Ground black pepper – 1 pinch
  • Baking soda – 1 teaspoon

You can use different herbs or spices depending on your personal preferences. Don’t be afraid to experiment with the proportions as well. There is no classic recipe, and in old times every landlady had her own recipe.

Honey Liqueur Recipe

  1. Mix water, honey, spices, and soda in a cooking pot.
  2. Simmer the obtained mixture for 30 minutes and stir it from time to time to prevent foam formation. Don’t heat the mixture up to 60°C as higher temperatures decrease the amount of useful substances.
  3. Cool down the brew to room temperature and then strain through 2-3 layers of cheesecloth, removing the remaining spices.
  4. Pour the filtered mixture into a glass jar, add vodka or brandy and stir.
  5. Seal the jar and leave for 20-30 days in cold dark place. Shake once every 5 days.
  6. Filter the obtained drink through cheesecloth and cotton wool and then age it in a cellar for another 10-15 days.

Honey liqueur after 2 filtrations

As a result, you’ll get a sweet honey liqueur with a light-brown shade and very pronounced flavor of spices (25-30% ABV). This drink can be stored in a cold dark place for up to 3 years.

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