Recipe for Lithuanian liqueur - Grasshopper

This liqueur comes from the former Polish eastern borderlands. It is very easy to prepare. You need three herbs: common rue, rosehip and mint, as well as spices. In addition, Pasikonika nalewka clarifies quickly and does not need a long maturation time.

The tincture can also be found under the names "grasshopper tears", "grasshopper tears" or "neighbor".

• 1 teaspoon of dried and crushed rosehips
• 1 teaspoon dried mint
• 1 teaspoon dried rue
• ¼ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ginger
• 5 cloves
• 1 teaspoon of lemon juice
• 1 glass of honey
• 1.5 litres of alcohol 50%

Pour a glass of boiling water over herbs and spices and brew under a lid for about 20 minutes. Pour the infusion into a jar, add alcohol, honey and lemon juice. After three weeks, filter. Nalewka pasikonik is already fit for consumption.

The liqueur made according to the above recipe has a sunny color and a pleasant, spicy taste. Pouring boiling water over herbs makes the liqueur clear very well.

There is also another version of making this tincture with the same ingredients. It's more tedious (filtering and longer maturation time) but the effect is much more interesting. The liqueur has a deep olive color and a more pronounced herbal and spicy flavor.

Dissolve honey in a glass of water, mix with alcohol and pour over herbs and spices. Set aside for 7 days to macerate. Strain the liqueur, strain the herbs through a cloth, set aside for a month to clarify. Filter the clear liqueur, pour into bottles and leave to mature for 6 months.