Nectar of the Gods - Krupnikas

I have been fascinated with heavily spiced liqueurs that call for saffron. This one appears to be as complex as any medicinal tonic and it is referred to as nectar of the gods. Make it, and tell me it isn't so.

The way I got to this recipe was through the Coal Region's (the Anthracite Coal Region of Pennsylvania) recipe for Boilo. The Boilo recipe struck a note with me, because I came across a medicinal tonic in the Himalayas with the same idea.

Sooner or "afterlater", as they say in coal country, I found the recipe that may have inspired Boilo. Here it is. Thank you CoalRegion - though I'm worried about yiz'll (youz?) winning for the most roadkill deer in any State from New York to California, a cross-country metric from two years ago.

http://www.lithuanianglobal.org/recipes/honey.html
Posted by someone named LAIMA. Thank YOU Laima!
LITHUANIAN HONEY LIQUEUR [KRUPNIKAS]
(Gosh darn it, check out my recipes and tell me this isn't the way I cook!)

Ingredients:
2 teaspoons caraway seed
10 whole cloves
10 whole allspice
4 sticks cinnamon
2 sticks vanilla
2 pieces yellow ginger
2 pieces white ginger
10 cardamom seeds
1/2 nutmeg
3 strips orange rind
3 strips lemon rind
1 pinch saffron
4 cups water
2 lbs honey
1 quart grain alcohol

Method:
Crack cardamon seeds and nutmeg. Boil spices, rind and water in a covered pot until liquid is reduced to about 2 cups. Strain.

In a pot large enough to hold the spiced liquid, alcohol and honey, bring honey to a boil. Skim off the foam. Pour spiced liquid into honey and stir. Remove from heat.

(And, they have a Black and Crispy clause - how perfect is that!)
Place far away from heat to prevent flare-up or explosion of alcohol. Slowly, and very carefully, pour in alcohol. Replace pot on LOW heat. Heat, being careful not to simmer or boil, for 15 minutes.

Remove from heat and let cool in the same covered pot overnight. Following day, pour into bottles and allow to settle (about 2 weeks). The longer it sits, the clearer it becomes and the better it tastes.

Note: When I make this, I let it settle for a week. Pour off the clear liquid into a separate bottle, being careful not to disturb the sediment. Filter the sedimented portion (through a coffee filter) into a separate bottle. Do this several times over the next month. You will end up with a clear liqueur that is akin to the nectar of the gods. Good Luck and Enjoy!