Kummel, also spelled Kümmel, is a botanical liqueur flavored primarily by distilling caraway and then sweetened. But, as it turns out, you do not need a still to make a fairly simple and delicious version of kummel at home.
Back in March when states began issuing stay at home orders I decided it was time to start making some liqueurs. I started simple with limoncello and pompelmocello (grapefruit), but I decided I wanted to try something a little more of a challenging. That’s when kummel came to mind.
Since I don’t have a still, I started looking for kummel recipes online that use maceration (soaking botanicals in alcohol) instead. While Google came trough and gave me some results, none of the online recipes were exactly what I was looking for. However, I came across a note about an old French distillers recipe book that included kummel. There was no mention of a title or author so it took awhile to locate but eventually I found the source: Culture de la Vigne: Traitement Pratique des Vins: Vinification - Distillation by Raimond Boireau (1876). The book includes five recipes for kummel (pp 451-453): One with just caraway, one with caraway essence, and three that use caraway with a small amount of other spices. Based on these recipes I decided to make one bottle (750ml) of about 40% ABV kummel that was 30 parts caraway, 2 parts coriander and 1 part fennel.
Recipe for EZ Homemade Kummel
Ingredients
If you live in an area where 190 Everclear is not available you can also use 400 ml of 151 Everclear (75.5% ABV), or 600 ml of 100 proof vodka (50% ABV) with the same amount of spices. The maceration won’t be as intense and you will not need as much simple syrup to bring it down to proof.
Directions
Place a small glass container (a pint size mason jar will work) on your kitchen scale and weight out 252.96 grams of Everclear and put aside.
Place a small bowl on your kitchen scale and weigh out 25 grams of caraway. Dump the caraway into the alcohol and repeat with the coriander and fennel.
Once the spices and alcohol are in the same container, seal it up, give it a shake and let sit for 3 days out of direct sunlight. The alcohol will extract flavors and some color out of the spices, and if you want to give it a shake once a day, go for it.
Combine the sugar and water into a small pot and stir on medium heat until the sugar is completely dissolved into the water. Let cool, pour the syrup into an empty wine/liquor bottle and place it in the refrigerator until needed. This will make more than you need for the kummel but you can save the leftover simple syrup for making cocktails.
After 3 day filter the spices from the alcohol and pour the infused spirit into a clean 750 ml bottle that has a cap or closure. You can filter the spices with a simple mesh strainer or a coffee filter. Since I have a V60 for making coffee at home I use that. If you use a paper or cloth filter, remember to wet it before hand, or the filter will soak up you alcohol.
Fill the bottle of infused spirit with about 440 ml of your premade simple syrup, close the bottle and let rest for 1 day in your refrigerator.
Results
Initially the kummel has lots of flavor from the spices, it is very sweet and has some sharpness from the alcohol. However, the longer the kummel sits the more that alcohol smooths out. If you have a sweet tooth, you will like the recipe as is but for me the next time I make it, I will only use 3/4 or half as much sugar.
As for its taste it has a great caraway flavor that reminds me of eating rye bread with a nice lemon zest from the coriander, and a slight fennel kick. Serve it neat direct from the freezer, use it in cocktails like the Old Fashioned (with bourbon or rye), the Silver Bullet or my favorite, a simple Kummel & Soda in a tall glass full of ice.
