Spiced Lithuanian Honey Liqueur

Crush cardamom seeds and nutmeg using a heavy skillet on a cutting board. Mix them into a saucepan; combine with caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a rolling boil. Cover the saucepan, lower the heat and let it simmer until the liquid has decreased by half. Strain out the spices and reserve the liquid for later use.

Combine honey in a large pot and heat it over medium heat until boiling. Remove any foam that forms on the surface by skimming it off. Introduce the strained liquid and vanilla into the pot, stirring gently to combine. Remove the pot from heat source and keep it away from the stove as grain alcohol is added to avoid any accidental fires. Slowly stir in grain alcohol while keeping the pot at a low temperature, covered with a lid. Allow it to heat through without boiling or simmering, being extremely cautious. Remove the pot from heat and let it sit undisturbed overnight with the lid still on.

The following day, transfer the liquid into clean, sterilized bottles and seal them tightly. Allow the mixture to mature for 2 weeks before serving. The longer it sits, the clearer and more flavorful it will become. Serve warm