Krem z Jajek i Wanilii (20)
- I've controversially arrogated a Polish flag to this recipe, because they do produce and drink 'Advocaat' in Poland, but also because Poland is just about the only place I know where they make ice-cream from it.  However, this recipe makes a creamy, rich, adaptable and forgiving version, equally suitable as an after-dinner drink.  Feel free to substitute you own favourite spirit, at your own risk - cognac or jarzębiak  (rowanberry vodka) would be best, but I've used a straight vodka here, just to make sure it works well.  It does.  As with many egg dishes, the sequence of addition seems important: if done in reverse, you will be left with an unappetising lumpy mess which takes months for the egg proteins to unwrap and re-wrap so as to emulsify the alcohol.

20 eggs
24 rounded tsp sugar (white or brown)
1 tsp vanilla essence
350 ml vodka (or your favourite spirit)

          Crack eggs and separate yolks from whites, especially the stringy white 'beards'.  Use the whites for souffle or some other dish.  Place yolks in a small colander over a funnel placed in a stoppered bottle, and puncture yolk membranes.  Leave to drain into the bottle, gently easing the membranes away from the holes to aid the process (don't push anything through the holes).  After an hour or so, the final residue, consisting mostly membrane, should only be a teaspoon or so.  Put the stopper in the bottle, shake, and add the sugar in three batches.  Shake between each addition.  Add the vanilla essence, and then the vodka in three batches, as before.  Don't worry about the odd lump here and there.  Let stand at least one week, but preferably eight.  One day before serving, season the Krem with extra vanilla, sugar, or alcohol (unlikely!), and strain through a fine metal kitchen sieve into a bottle.  Chill to cool (not cold) and serve in small stemmed glasses.
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500 ml Bison Grass Vodka (Żubrówka)
apple juice

          Chill both vodka and apple juice to 0-4 degrees C along with some shot glasses.  Rinse each glass with apple juice, pour a single measure of vodka into each glass and serve immediately.  Repeat at leisure.
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700 ml clear vodka
1 medium orange
1 large lemon
175 ml honey
175 ml water
3 cloves
10 pieces cinnamon bark, about 4 cm long
5 tsp vanilla essence
tiny pinch powdered ginger
tiny pinch powdered nutmeg
100 ml Polish rectified spirit

          Remove peel from the fruit, taking care to avoid the bitter white pith.  Use the fruit for something else, and infuse peel in the vodka in a securely lidded jar, for about an hour.  Remove the peel from the vodka and put in a pan with all the other ingredients except the rectified spirit.  Bring to boil, and immediately cool in a refrigerator.  Boil and cool again.  Strain the liquid from the spices, and combine with vodka and rectified spirit - the whole should occupy the original bottle the vodka came in and a little extra which can be put into a clean screw-capped bottle.  After a few days, the remaining solids should settle out and the clear vodka can carefully be poured or syphoned off to make a whole bottle of golden clear Krupnik.  Serve at room temperature.
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500 ml vodka
2 large oranges
1 large lemon
1 tbsp granulated white sugar

          Remove peel from the fruit, taking care to avoid the bitter white pith.  Use the fruit for something else, and put peel in a securely lidded jar with the sugar, and pour vodka over.  Infuse for about three hours, or until sugar dissolves, swirling occasionally.  Strain whole through kitchen paper into a bottle, and store in a cool, dark place for a week or two, by which time the proteins will have coagulated and settled out.  If not, stand for longer.  Carefully pour or syphon off the clear vodka.
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300 ml lemonade, clear or 'real'
500 ml cider
400 ml wine, white or red
300 ml orange juice
pinch of cinnamon powder

          Chill the lot, then mix just before serving.
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