Borodinsky
Drinks • Author's
Description
Recipe from John Smith, head bartender of the 'Seafarer and Seagull' bar. A classic bread infusion, the aroma of Borodinsky bread is enhanced with the addition of caraway seeds. It pairs well with just about anything, but John Smith especially recommends serving it as an appetizer with pickled cucumbers and sprats.
Ingredients
- Borodinsky Bread 10 oz
- Black Cumin (Cumin) 0 oz
- Vodka 0 qt
- Salt 0 oz
Step-by-Step Guide
Step 1
Tear the bread into rough pieces, toast them without oil until they are crispy and fragrant, then place them in a jar.
Step 2
Quickly toast the cumin in a hot, dry skillet and then add it to the same jar.
Step 3
Pour in vodka, add salt, stir, cover, place in a dark place, and leave for 10 days.
Step 4
Strain the mixture, transfer it to a dark glass container, and store it in the refrigerator.
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