Thank you to Sarah who wrote asking about the Czech spirit that is traditionally served at Masopust (Czech Mardi Gras). This is not absinthe (although there was plenty of absinth around during the festival this year) but zhřívanica — an elixir meant for fortifying the system. Absinthe also began it’s commercial life as an elixir by the way. Before that absinthe was part of the rich herbal tradition of rustic liquor making in Europe. Such recipes were passed down amongst families and within village communities, and the Bohemian lands are a rich source of these kind of drinks. This special masopust spirit that Sarah asks about is a particularly odd one because of what is usually used to serve the drink; ice and a slice? No…not quite, something decidely Czech…read on 🙂
So what does one serve zhřívanica with? Traditionally pieces of bacon fat are used to garnish the brew – more commonly thesedays it’s butter (or low fat spread!) Not to everyone’s taste and I’ll stick to the absinthe I think!
1/2 litru lihoviny, např. režné, 3 dkg másla, lžíce cukru, skořice, hřebíček, nové koření, 3 kuličky pepře, 1 dcl vody.
Cukr pálíme na másle na karamel. Zvlášť povaříme asi 10 minut ve vodě koření. Poté ji vlijeme na karamel. Chvíli povaříme, až se karamel rozpustí a přilijeme alkohol. Ohřejeme, ale nevaříme! Zjemníme kouskem másla. Podáváme teplé.
Our resident language expert will no doubt oblige with a grammatical translation 🙂