From 'Unser Kochbuch' Leipzig 1953 (East German cookbook)
Beartrap (Bärenfang)
250gm Bee honey
1/4 liter Brandy
Warm honey gently until it's runny. Add the brandy (40%) to a larger bottle which you warm in hot water, carefully pour in the honey, seal with a cork/bottle top and shake the bottle until both ingredients are completely mixed. Seal the bottle and leave to stand for a few weeks.
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I make this every X-mas on the 24th to be opened the next X-mas at the earliest. It not only tastes divine when sipped neat, but also makes a great mixer and is my secret ingredient to make fruit salad special, and of course a superior medicine for soothing a sore throat. You can also use cognac for this, and the quality of the honey here matters a lot, the best selection is a robust but fragrant flavour (so clover honey is not a good choice here for example).
I've still some left I made 12 years ago, and this stuff simply just gets better every year you can somehow manage to keep your mitts off it.
Nepenthes
Beartrap (Bärenfang)
250gm Bee honey
1/4 liter Brandy
Warm honey gently until it's runny. Add the brandy (40%) to a larger bottle which you warm in hot water, carefully pour in the honey, seal with a cork/bottle top and shake the bottle until both ingredients are completely mixed. Seal the bottle and leave to stand for a few weeks.
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I make this every X-mas on the 24th to be opened the next X-mas at the earliest. It not only tastes divine when sipped neat, but also makes a great mixer and is my secret ingredient to make fruit salad special, and of course a superior medicine for soothing a sore throat. You can also use cognac for this, and the quality of the honey here matters a lot, the best selection is a robust but fragrant flavour (so clover honey is not a good choice here for example).
I've still some left I made 12 years ago, and this stuff simply just gets better every year you can somehow manage to keep your mitts off it.
Nepenthes
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