Pelinkovac
Pelinkovac is a infused liquor with a base of wormwood. Typically drank after dinner, dark in color, sometimes lower in alcohol and slightly sweet. Pelinkovac is a bitter tasting liquor hence the added sweetness either through sugar or honey to offset the bitterness. The darkness comes from dried wormwood and/or green walnuts. If you've had a Pelinkovac that was slightly darker than Cognac it didn't have any walnut in it, but if you've had a "black" Pelinkovac it definitely had green walnut.
Pelin or wormwood has some mystique about it, it is rumored to cause hallucination if consumed in large enough quantity and is one of the three main ingredients in absinthe. Wormwood, like any ingredient in medicinal liquors should be studied and understood before using and consuming. In my research and experience I don't think that wormwood is any more or less harmful than other ingredients that are used in absinthe or pelinkovac. When adding wormwood to any liquor for flavoring you should add it in small doses and to taste. Wormwood has been used for centuries as a additive in liquor, I would suggest you experiment with it and if it tastes good use it. If you are worried about the effects of thujone there are alternatives to artemisia absinthium such as aremisia pontica which may contain less thujone.
Here is a basic recipe I'm trying right now:
2L - homemade Brandy
20g - Wormwood (pelin), I used dry crushed wormwood that I bought off ebay
2g - Anise seed
2g - Sage, dried and crushed
6g - Fennel, fresh
3 pieces of Orange zest
3 pieces of Lemon zest
3 large dried Figs
4 dried Apricots
8 Jujube
3 Carob pods
15 Mint leaves
5-10 Green Walnuts (one batch will have walnuts the other will not)
I soaked the brandy and wormwood for 5 days (or to taste), I felt the liquor was bitter enough at that point. I then strained the liquid and added the other ingredients. Since I don't have green walnuts now I'm going to save 1L of the macerated brandy and add walnuts to them in June. Here is a picture of the liquor before and after 2 days, note the yellow color caused by the pelin. Basically, once all the pelin sinks to the bottom you can safely remove it from the liquid. The final picture in the series is of the Pelinkovac after the pelin has been strained out, note the cognac like color of the liquor. The smell is that of menthol and mint right now, i think the other ingredients like the carob and sage will soon start to add some character to the mix. Time will tell...
Pelin or wormwood has some mystique about it, it is rumored to cause hallucination if consumed in large enough quantity and is one of the three main ingredients in absinthe. Wormwood, like any ingredient in medicinal liquors should be studied and understood before using and consuming. In my research and experience I don't think that wormwood is any more or less harmful than other ingredients that are used in absinthe or pelinkovac. When adding wormwood to any liquor for flavoring you should add it in small doses and to taste. Wormwood has been used for centuries as a additive in liquor, I would suggest you experiment with it and if it tastes good use it. If you are worried about the effects of thujone there are alternatives to artemisia absinthium such as aremisia pontica which may contain less thujone.
Here is a basic recipe I'm trying right now:
2L - homemade Brandy
20g - Wormwood (pelin), I used dry crushed wormwood that I bought off ebay
2g - Anise seed
2g - Sage, dried and crushed
6g - Fennel, fresh
3 pieces of Orange zest
3 pieces of Lemon zest
3 large dried Figs
4 dried Apricots
8 Jujube
3 Carob pods
15 Mint leaves
5-10 Green Walnuts (one batch will have walnuts the other will not)
I soaked the brandy and wormwood for 5 days (or to taste), I felt the liquor was bitter enough at that point. I then strained the liquid and added the other ingredients. Since I don't have green walnuts now I'm going to save 1L of the macerated brandy and add walnuts to them in June. Here is a picture of the liquor before and after 2 days, note the yellow color caused by the pelin. Basically, once all the pelin sinks to the bottom you can safely remove it from the liquid. The final picture in the series is of the Pelinkovac after the pelin has been strained out, note the cognac like color of the liquor. The smell is that of menthol and mint right now, i think the other ingredients like the carob and sage will soon start to add some character to the mix. Time will tell...
Excelente receta.
ReplyDeleteIf i dont have green walnuts can i use normal walnuts?
ReplyDeleteNo, green walnuts give it the dark brown/black color. They need to be fresh, the green skin is what adds the flavor. They can usually be harvested in June, around here they grow wild in the forest.
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