Boilo. The name is unfamiliar to most people. This is a tasty Yuletide beverage popular in the Pennsylvania coal region, and a variation of the Eastern European (Lithuanian) Krupnikas beverage. But this isn’t Wikipedia, so if you want to know more, hit them up. All you need to know is that this stuff tastes great, isn’t too tough to make, is awesome when you feel cold and achy, and can pack a whallop depending on how you make it. Mine packs a whallop.
What is this magic elixir and how is it made? I’m glad you asked, you lush. Relax, we’ll get you your fix.
What do you need to make it? Here’s a list:
6-8 oranges (depending on size)
6-8 lemons (depending on size)
2 cinnamon sticks
3 whole cloves
3 Tbsp sugar
1/4 cup raisins
1 tsp nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1-2 lbs honey
1.75 liter bottle of V.O. or other blended whiskey (more on variations later)
1-2 cups water
5-6 empty whiskey bottles with corks, cleaned for storage
1) Okay, once you gather the ingredients, you need to halve and juice the oranges into a large pot.
2) Do the same with the lemons.
3) Add in the water, cinnamon sticks, whole cloves, sugar, raisins, nutmeg, ground cinnamon, and ground cloves.
4) Bring everything to a boil, then reduce heat, cover, and let simmer for 40 – 45 minutes, stirring occasionally.
5) Using a strainer or cheese-cloth, filter out the larger pulp from the cooked down mixture. I usually use a metal strainer and end up using a large spoon to press the liquid out as it gets kind of mushy at times. Sometimes passing it through the strainer a couple of times is helpful, too. Cheese cloth works well, too, because you can (with silicon heat-resistant gloves) squeeze out most of the liquid from the mush.
6) Add the honey and stir it in. TIP: I usually end up pouring about a cup of the filtered liquid into a measuring cup or glass so that after I dump the honey in, I can pour the warm liquid in the honey jar and shake it around. The hot/warm filtered liquid helps heat and loosen the honey that sticks to the walls of the honey container and then I dump it back in the pot.
7) After you stir that in, let the filtered liquid with the honey added cool a bit until it’s still warm, but not hot. If you can dip your finger in and it feels warm without making you want to scream because your finger is burning, you’re good.
8) Make ready the bottles! Thoroughly clean the bottles and corks:
9) Using a funnel, fill each bottle 1/2 way with the spiced honeyed citrus deliciousness you’ve just made. After you’ve done that, top each bottle off with the liquor. Put the cork in and give it a good shake.
10) I recommend trying some right off the bat. It’s supposed to be consumed warm, and it probably still is. Besides, you just labored for a couple of hours to bring some awesomeness into the universe. In the future when you want some, give a bottle a good shake to remix, uncork it, pour some boilo in a coffee mug or shot glass, and microwave (25-30 seconds for a mug, 8-9 seconds for a shot glass) to warm it up. Don’t boil it again or heat it too much, because it’ll make the alcohol evaporate, and that’s just friggin’ stupid. What the hell are we doing this for?
Also, some people refrigerate it after bottling. I never have and it hasn’t affect-, um, effect-, umm…screw it, it hasn’t hurt me at all. I would think being half high octane alcohol takes care of the baddies. But, if you’re one of those neat freaks or a germophobe, knock yourself out. No really, knock yourself unconscious, you freak.
Lastly, remember this is starting point. Give it a try, see what you like. Experiment with different spices, different liquors (I’ve tried Seagrams V.O. and Canadian Club – both were great – and a lot of folks use grain alcohol). Google the crap out of it and make it your own.
Merry Christmas, Happy Hanukkah, Joyous Kwanzaa, and Warmest Wishes to all.
Angry Viking Actual OUT.
