Dereniówka which is made from cornus mas is another example of famous Polish nalewka that were so popular in noble manors of 17th CE Poland. It belongs to the family of fruit nalewkas, such as orzechówka, wiśniówka, porzeczkówka and any fruit-based nalewka. These nalewkas usually contain sugar, sometimes honey and need to be macerated and aged longer than other kinds of nalewka.
200g of dried cornus alba or the already prepared mixture known as "Herbatka Podlaska dereniówka" macerate in 45%+/- vodka for 14 days and shake the concotion daily.
When the alcoholate is ready, remove the sediments and add 40g of white sugar to the ready nalewka. Let it clarify and rest for a while (several days only) and then it is ready for consumption.
To embrace the bouquet of dereniówka serve it in room temperature in 30ml glasses.
- (Polish) (2004) Jan Rogala, Gorzałka czyli..., Baobab, Warszawa ISBN 83-89642-70-0