Unlike my rhubarb liqueur that took almost four months from start to finish the thibarine was ready in less than two weeks. Perfect for a birthday party that was in the works for about that long. 
Click here for the original post and to see the recipe for the infusing part.
To prepare this for serving, I strained out the dates, cardamom pods, and caraway seeds. Then I added a sweetener, in this case ginger syrup; I used 1/4 C ginger syrup to 2 C infused vodka.
Keep this in the freezer. Potent and sweet, serve this is tiny cordial glasses.
We toasted the Danish birthday girl with multiple glasses of this. Skål.
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