Kalgan Root Vodka Infusion with Honey and Spices
A carefully labeled kalgan-root infusion with bottled vodka, honey and gentle cinnamon and clove notes.
Kalganivka is a Ukrainian-style root infusion whose tart, earthy flavor comes from a measured quantity of dried kalgan root. The source calls the plant Potentilla erecta and combines it with spirit, honey, cinnamon and cloves. Check the botanical identity on a food-grade supplier label before making the drink; similarly named roots are sold for different purposes. This version uses commercially bottled drinking vodka instead of unverified home-distilled spirit. Put the root and spices in a clean glass jar, cover with vodka and let the flavors infuse in a cool, dark place for two to three weeks. Strain, sweeten with a little honey and allow another few days for the flavor to settle. Serve in small amounts as a drink, without the original post’s claims that the infusion treats illness.
Helpful tips
- Confirm the botanical name before you buy the root.
- Choose food-grade dried root from a reputable seller.
- Use bottled drinking vodka rather than home-distilled alcohol.
- Strain completely to stop the root from becoming too bitter.
Serving ideas
- Serve a small chilled measure after a meal.
- Offer alongside dark chocolate.
- Add a few drops to an adult dessert syrup.
- Serve with water alongside.
Food safety
No medicinal claims. Do not use unverified or industrial alcohol or unidentified roots; drink only if the labeled botanical and food-grade sourcing are confirmed.
Storage
Keep tightly sealed in clean bottles in a cool, dark place, away from children.
Ingredients and directions
Recipe card
Kalgan Root Vodka Infusion with Honey and Spices
Equipment: Large food-grade glass jar, fine filter, clean bottles
Ingredients
Main ingredients
Instructions
Check and measure
Confirm the dried root is food-grade Potentilla erecta on its supplier label; do not use unidentified foraged roots. Clean a large glass jar.
Infuse
Add 25 g root, the cinnamon stick, cloves and optional zest. Pour over commercially bottled drinking vodka, seal and store in a cool, dark place.
Wait and shake
Infuse for 2–3 weeks, gently shaking every few days. Taste occasionally and stop if the root becomes too bitter.
Strain and sweeten
Strain through clean fine mesh or a coffee filter; stir in 1–2 tablespoons honey until dissolved.
Rest and serve
Bottle in clean bottles, let stand another 5–7 days and serve in small glasses. Do not use as a medicine.
Frequently asked questions
Is kalganivka a medicine?
No. This is an alcoholic beverage recipe and should not be used to treat a health condition.
How should I store kalgan root vodka infusion?
Keep tightly sealed in clean bottles in a cool, dark place, away from children.
How to tell when it is ready
The strained drink is clear, aromatic and pleasantly earthy rather than sharply bitter.
Tips
- Confirm the botanical name before you buy the root.
- Choose food-grade dried root from a reputable seller.
- Use bottled drinking vodka rather than home-distilled alcohol.
- Strain completely to stop the root from becoming too bitter.
Troubleshooting
- Confirm the botanical name before you buy the root.
- Choose food-grade dried root from a reputable seller.
Serving suggestions
- Serve a small chilled measure after a meal.
- Offer alongside dark chocolate.
- Add a few drops to an adult dessert syrup.
- Serve with water alongside.
Make ahead
Prepare ingredients ahead and observe the stated chilling, resting or rising time.
Storage
Keep tightly sealed in clean bottles in a cool, dark place, away from children.
Food safety
No medicinal claims. Do not use unverified or industrial alcohol or unidentified roots; drink only if the labeled botanical and food-grade sourcing are confirmed.
Frequently asked questions
Is kalganivka a medicine?
No. This is an alcoholic beverage recipe and should not be used to treat a health condition.
How should I store kalgan root vodka infusion?
Keep tightly sealed in clean bottles in a cool, dark place, away from children.
Serve kalgan root vodka infusion according to the doneness and storage notes.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.