Lemon Vodka

Lemon vodka is one of the finest vodkas that can be made.

Alcohol 75° 500 ml
Lemon skins infusion* 100 ml
Orange skins infusion* 20 ml
Ginger infusion** 50 ml
Ingredients per 1000 ml (1 liter) of alcohol
Sugar syrup 73% 200 ml
Citric acid 2.0 g
Saffron for color just a touch (1/10 tsp)
Water 100 ml


  1. Measure 100 ml of water and add 1/10 teaspoon of saffron. The solution will develop the real lemon skin color within minutes. Strain.
  2. Mix alcohol with lemon, orange and ginger infusion. Add citric acid and stir.
  3. Place sugar syrup in a different jar.
  4. Keep on stirring syrup and start slowly adding mixture of alcohol infusions.
  5. Place the solution in a measuring jar and add saffron water.
  6. Stir the contents and add water to 1 liter mark.
  7. Bottle and age for one week.


  • *100 g fresh orange/lemon skins without white pith, macerated for 3-4 days in 500 ml 70° alcohol. Strain after maceration. Add as needed.
  • **fresh cut up ginger, 100 g, 50° alcohol 100 ml, macerate 3 weeks, strain and filter.
  • Fresh lemon juice may be added in place of citric acid (about 30 ml, two tablespoons), however, vodka's clarity will suffer.
  • You can use commercially produced extracts and essential oils.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs