What can be cooked from squid: quick and tasty

Among moonshiners, many oppose quick infusions, believing that the real taste and rich aromatic bouquet of alcohol can only be revealed after several months of standing. However, if the guests have to appear one of these days, and there is nothing ready in the storerooms, then there is only one salvation - the preparation of a quick tincture on vodka. Today you can find a huge variety of such drinks, including horseradish, and lemon vodka, and herbal alcohol. Fast alcohol recipes are quite simple, so they can be used by both experienced and novice moonshiners.

Little tricks

To make homemade tinctures in no time, you can use a few tricks, namely:

To get a beautiful and unusual shade of vodka tincture, you can insist it on various natural coloring additives. For example, blue color the drink can be obtained using cornflowers, sunflower seeds give a purple hue, and saffron - yellow.

Fast homemade alcohol recipes

Check out interesting tincture recipes fast food and delight your loved ones with unusual, but at the same time simple alcohol.

Recipe number 1. Fast cranking

One of the most simple options drink - cranberry tincture. You can cook it
in 12-15 hours. The drink is easy to drink, its taste is soft, giving off sourness. For tincture you will need:

• vodka - 0.5 l.;
• cranberries - 150-200 gr.;
• sugar or honey - optional.

Cranberries must first be doused with boiling water. To do this, it is folded into a container, poured hot water and kept in it for about 3 minutes. When the berries are ready, the liquid is drained from them, rubbed with a wooden mortar, and then poured with alcohol.

After 12 hours, the tincture is passed through a filter, sugar or honey is added to it, stir thoroughly and put in a saucepan over low heat. The solution is brought to a boil, removed from the stove, cooled and served.

According to the reviews of people who made this drink, the optimal amount of sugar is 2 tbsp. l.

Recipe number 2. Mint moonshine

A fragrant drink on moonshine can be prepared in 2-3 days. You only need 1 liter of alcohol and 2 dessert spoons of dry mint. The herb is poured with moonshine and infused for a couple of days in a dark place. The resulting liquid must be thoroughly filtered (first through cheesecloth, and then through cotton wool). If you wish, you can add a little honey, mix well and wait another day.

Quick mint moonshine drinks well, and spicy herb in the composition causes an unusual chill in the stomach after consumption.

Recipe number 3. Limonovka

Among the vodka liqueurs, the prideful place is occupied by alcohol infused with citrus fruits.
The drink is invigorating, tasty and incredibly aromatic. Vodka tincture will require the following ingredients from you:

• vodka - 3 l.;
• lemon peel with 6 fruits;
• sugar - 0.8 kg.;
• water - 1.5 liters.

The peel is carefully cut off from the lemons, cut into thin strips or rubbed on a grater, and poured with vodka for a day. After that, sugar syrup is prepared. Water is poured into a saucepan, sweetener is poured there, put on low heat and, stirring constantly, bring to a boil. The foam formed on the syrup is removed. It is better to boil the solution twice and then cool to room temperature.

After that, both liquids (syrup and zest infusion) are combined in an enamel or glass container, mixed well, and allowed to settle a little. The drink is bottled and refrigerated for long-term storage.

Do not worry if the lemonade is a little cloudy right after cooking. In just a couple of days, all the sediment will disappear, and you will get a fragrant transparent alcohol with a yellowish tinge.

Recipe number 4. Homemade quick cognac

You can make cognac according to the original recipe in just 2 weeks. For a drink you will need:

• vodka or diluted alcohol - 3 l.;
• carnation - 6-8 inflorescences;
• granulated sugar - 7 tsp;
• nutmeg and cinnamon (powder) - ½ tsp each;
• vanilla - ¼ tsp;
• coffee (preferably instant) - 1 tbsp. l .;
• citric acid - 1 tsp

Alcohol is poured into a glass container, the remaining ingredients are added to it, everything is thoroughly mixed, covered with a lid and left for 2 weeks out of reach sun rays location. Over time, the cognac infusion on alcohol is filtered and bottled. The drink suits both main courses and sweets.

Recipe number 5. Horseradish

Fans of spicy strong drinks can be advised to cook horseradish. For tincture you will need:

• horseradish - 5 roots;
• red pepper (dried) - 10 pcs.;
• honey - 2-3 tbsp. l .;
• vodka - 3 l.

It is better to choose medium-sized peppers, otherwise the drink will be too spicy.

Pepper and horseradish are cut into small pieces, put in a bottle, honey is added and poured with vodka. Insist the mixture for 7 days in a cool place. Shake the container periodically. When the drink is ready, it is filtered, bottled and put into the refrigerator. Chill the horseradish a little before use.

Home-made alcohol tinctures have become very popular. Aged with natural ingredients, they taste very different from drinks purchased in stores.

But you can enjoy the pleasant taste and smell of homemade liqueur by observing the rules of preparation and careful selection of products.

Varieties of alcoholic tinctures and the basics of their preparation

In cookbooks or on the Internet, you can find various recipes for drinks infused with vodka, cognac or whiskey. But alcoholic liqueurs are very popular. Wine lovers distinguish several varieties of tinctures:

1. Bitter filling has a strength of 40◦-60◦. The recipes are most often based on the use of herbs, walnuts, berries, and seeds. Main feature the drink is considered to be the minimum use of products;
2. The strength of the sweet liqueur reaches 30◦. For cooking, use apples, pears, currants or mountain ash with the addition of granulated sugar in large quantities;
3. Spicy liqueurs have a strength of 40 ° to 60 °. Spices are mainly used, and after readiness, the drink is passed through a moonshine still.

For a homemade drink, you can use fresh and dried berries and leaves. The readiness of the product occurs when the nutrients and essential oils of the ingredients are completely dissolved in an alcohol solution.

The infusion time depends on temperature regime the premises where the tincture will be stored. At room temperature, the food will be ready in about five weeks. With more high temperature the time is reduced by one week.

Leaf drinks are prepared in dark containers for two days. If you overexpose them, the tincture will acquire yellow tint and the taste will be a little herbal. Homemade liqueur with berries and roots is prepared for no more than five weeks. And for such berries as blackberries, raspberries, strawberries, fourteen days will be enough.

Basic recipe

How to make a tincture from alcohol:

1. A clean three-liter jar must be filled with washed berries and filled to the neck with alcohol;
2. Store the jar in a dark place at room temperature under a tightly closed lid;
3. Withstand the tincture for about ten days, shaking it every three days;
4. When the drink is ready, you need to filter it through a clean gauze or cloth;
5. Pour the strained tincture into a clean jar and refrigerate or store in a cellar for eight weeks.

Homemade tincture on viburnum

Ingredients:

• viburnum - 900 grams;
• pine nuts - 20 pieces;
• anise grains - 1 pinch;
• 45% alcohol - 750 milliliters;
• sugar syrup - 1 tablespoon.

Cooking time: approx. 5 weeks.

Cooking method:

Viburnum drink with sea buckthorn

Ingredients:

• viburnum - 250 grams;
• sea ​​buckthorn - 250 grams;
• granulated sugar - 5 tablespoons;
• 5 carnation buds;
• 5 allspice peas;
• 10 black peppercorns;
• alcohol - 3 liters.

Cooking time: 1 month 3 days.

Caloric content: 220 kcal / 100 grams.

Cooking method:

1. Wash the sea buckthorn and viburnum berries and put them in a jar;
2. Add sugar and spices to the berries. Stir well with a spoon so that the berries give juice;
3. For three days, infuse at room temperature. The tincture should ferment a little;
4. To prevent mold from appearing in the jar, the contents must be stirred several times a day;
5. When the berries ferment, they need to be poured with alcohol and tightly covered with a lid. Insist one month in a dark cool place;
6. The finished tincture is filtered through a cotton swab and poured into bottles of the required volume.

Cranberry tincture recipe

Ingredients:

• 0.5 kilograms of cranberries;
• 500 milliliters of alcohol;
• 500 grams of granulated sugar;
• 400 milliliters of water.

Cooking time: 40 days.

Cooking method:

1. Rinse, dry and crush cranberries;
2. Put berries, sugar in a jar and pour alcohol;
3. The tincture is kept for forty days under a tightly closed lid in a dark place;
4. The finished tincture is filtered through a clean cloth and filtered with cotton wool;
5. Pour the clarified drink into bottles. You can store it for nine months.

Mint alcohol tincture

Ingredients:

• 90 grams of fresh mint;
• 400 grams of sugar;
• 1 glass of water;
• 500 milliliters of alcohol.

Cooking time: about 3 weeks.

Caloric content: 200 kcal / 100 grams.

Cooking method:

1. Mint leaves are crushed and poured with alcohol in a saucepan;
2. The contents of the container are infused for three hours, if desired, longer. The color should change slightly;
3. After the time has passed, strain from the leaves into a suitable bottle;
4. Granulated sugar is dissolved in one glass of water and added to the liquid;
5. The drink is infused for three weeks;
6. The first sample can be taken after fourteen days.

Pepper vodka

Ingredients:

• 450 grams of alcohol;
• 0.5 liters of clean water;
• 3 teaspoons of natural honey;
• 1 red hot pepper;
• 3 carnations;
• 1 tablespoon coriander seeds

Cooking time: 3 weeks.

Caloric content: 250 kcal / 100 grams.

Cooking method:

1. Heat water and dissolve honey in it. When the liquid cools down, it must be poured into a prepared jar;
2. Add alcohol to the resulting liquid;
3. Put a whole hot pepper, coriander and cloves in a jar;
4. Insist the workpiece for three weeks in a dark place. Then strain and pour into a bottle.

Winter ginger drink

Ingredients:

• 2 liters of 40◦ alcohol;
• 1 tablespoon of cured sugar
• 1 teaspoon grated ginger
• 2 carnation buds;
• 2 allspice peas;
• cinnamon;
• some vanilla sugar.

Cooking time: about 5 days.

Caloric content: 20 kcal / 100 grams.

Cooking method:

1. The necessary products must be mixed in a saucepan and heated over low heat to 60◦;
2. Cover the pot with the heated liquid well on all sides with a thick blanket and allow to cool at room temperature;
3. When the tincture has cooled down (it may take up to a day), it must be filtered;
4. To improve the taste, pour into transparent bottles and stand for another three days.

Drunk cherry

Ingredients:

• 50◦ alcohol - 2 liters;
• cherry berries - 2 kilograms;
• granulated sugar - 1 kilogram;
• cinnamon stick;
• some vanilla sugar.

Cooking time: 2 weeks.

Caloric content: 240 kcal / 100 grams.

Cooking method:

1. For tincture, you can take fresh or frozen cherries. In a separate container, the berries need to be slightly crushed;
2. Pour berries, sugar, spices into a five-liter bottle and pour everything with alcohol;
3. The tincture is stored at room temperature and shakes well for five days. Do not open the lid while doing this !;
4. After about two weeks, the drink can be filtered through cotton wool and bottled.

1. To prepare the tincture, you can take alcohol with a strength of 40 °. But for a richer taste, it is better to take sixty-degree pure alcohol;
2. If the finished tincture is too strong, it can be diluted to the desired strength with water;
3. In order for the berries to give more juice, they need to be frozen a little before pouring with alcohol;
4. Almost all recipes need to be infused in a dark place. But some tinctures are made in the sun, so the drink turns out to be light;
5. To give a noble and aromatic taste, berries or fruits can be fried a little beforehand;
6. It is not recommended to open the lid when shaking the tincture daily. This will lead to the ingress of oxygen and bacteria, which will spoil the future drink;
7. If the finished drink is not fragrant and weak, you can fill it with fresh ingredients from the recipe and insist the allotted time;
8. The taste of the future drink can be tested using a trial blend. Take all ingredients of the liqueur in minimal quantities and heat in a closed bottle to 60◦. When the drink has cooled down, you need to take a sample. With satisfactory taste, you can prepare the tincture in the required amount.

Making alcohol tinctures at home takes a lot of time and effort. But in the end, the result will live up to your expectations. The refined and soft taste will please the guests and is perfect for any feast.

100 Recipes for homemade liqueurs and liqueurs ...

The duration of infusion ranges from 2 to 6 weeks, if necessary, the infusion time can be reduced to 7-10 days by increasing the temperature to 50-60 ° C. Tinctures contain up to 30% sugar with a strength of up to 45% vol. alcohol, they are less sweet, but stronger than liqueurs, have a pleasant taste and can serve as both an alcoholic drink and a healing elixir.

The tinctures should be stored in a cool dark place in tightly closed dark-colored bottles.

Tincture cardamom

4-6 g of cardamom seeds, 1 l of vodka, 1 l of water, 400-600 g of sugar.
Pour the cardamom seeds with vodka, leave in a warm place for several days, strain, add boiled water, sugar and stir until it is completely dissolved.

Thorn tincture is used as a unique remedy for various diseases. It is used to treat ailments associated with gastrointestinal tract and also as a dietary aid.

Using the turn

The shrub height can vary from 3.5 to 4.5 meters. However, you can also find such a turn that will reach 8 meters. All branches of the shrub are usually covered with a large number of thorns. Leaves are slightly elongated in shape, flowers are small white... Berries by appearance similar to plum fruits, only smaller in diameter.

The blackthorn, or, as it is also called, "prickly plum", has a mass useful properties, therefore, a huge number of various health-improving means are produced from it, which are characterized by a healing effect. Decoctions are created from the flowers of blackthorn, which have a diuretic, diaphoretic and laxative effect. Infusions are made from the leaves, with the help of which kidney pathology can be cured. Homemade thorn tincture relieves of such ailments as food poisoning, edema, dysentery, diarrhea and constipation, helps with inflammation of the intestines, nervous disorders, as well as thyroid pathology.

The composition of the turn

The plant is almost completely used in folk medicine, since it contains many useful substances. So, blackthorn berries contain natural sugars, organic acids, pectins, vitamins A, C, E, P and group B. Also, the fruits are rich in unsaturated fatty acids - linoleic, palmitic, eleostearic and others.

During the preparation of the blackthorn tincture, before using the main component - the fruits of the plant - experienced experts recommend removing the seeds from the berries. This must be done because the seeds that are inside the seeds contain poisonous glycosides that pose a danger to human health.

Berry tincture

Homemade thorn tincture is a delicious and aromatic drink, as well as a useful remedy that can be used for medicinal purposes. The drink takes longer to prepare than the liqueur, but it is well worth it.

You can prepare a tincture with vodka, alcohol and moonshine. Whatever the alcoholic component is, the created drink is obtained with a delicate aroma and piquant tart aftertaste, thanks to the main ingredient in the composition - the berry.

Our article presents simple and understandable recipes for tincture from thorns at home - with vodka, alcohol, moonshine, as well as with and without various spices.

In addition to the fact that blackthorn berries are not recommended to be consumed with seeds, there is another warning that you need to read before you start making a blackthorn tincture at home using a simple recipe. It is undesirable to consume an alcoholic drink if there is a likelihood of an allergic reaction to any components of the plant.

To improve health, an alcoholic drink should be drunk 30-40 grams 30 minutes before a meal. If peptic ulcer disease is observed among those wishing to taste the tern tincture, then it is better to take the drink after meals. Ternovka has soothing, antiseptic, tonic and diuretic properties. Also, the tincture is recommended to be used if there are deep wounds.

Vodka blackthorn tincture recipe

This is the easiest recipe for a tincture, for the preparation of which you can use not only fresh berries, but also dried, dried and even frozen.

To do this, you need the following ingredients:

• vodka - 1 l;
• fresh sloe berries - 1 kg;
• granulated sugar - 100-300 g.

To make a blackthorn tincture on vodka, you need to rinse the berry and remove the seeds from it. Then put them in a prepared container and mix with sugar. Cover the neck of the container with gauze. Then the prepared mixture must be placed in the sun and left for several days.

After the allotted time, the container with berries should be transferred to a secluded place. Add vodka inside, stir and close with a tight lid for 14 days. During the first week, the created drink must be shaken daily. When 2 weeks have passed, the tincture must be filtered and poured into prepared bottles.

Due to the fact that the tincture is initially infused in the sun, its final strength, as a rule, is at least 28 degrees. You can store an alcoholic drink, subject to all the rules, for up to 5 years.

Moonshine thorn tincture recipe

To make moonshine thorns at home, you can use simple recipe... To do this, you need the following ingredients:

• turner - 1.5 kg;
• moonshine - 1 l;
• granulated sugar - 200 g.

The blackthorn fruit must be washed and pitted. After that, the berry must be put in a glass container and add moonshine. If desired, add a pinch of nutmeg to the bottle. The resulting mixture must be stored in a secluded place for 2 weeks. In the first 7 days, the contents must be shaken to avoid premature sediment formation.

After the allotted time, the drink must be filtered with gauze, removing the pulp. Add granulated sugar or honey to the resulting mixture, which will give the blackthorn an unsurpassed taste. After that, the tincture should be put back in a secluded place for a period of 3 days. The drink can then be bottled and consumed as needed. The shelf life of this tincture is 5 years.

Tincture for alcohol

The drink prepared with alcohol has a special aroma and sweet and sour taste. A special, specific component in the preparation of the tincture will be hot pepper, which can add spice, and also create an invigorating, tonic and anti-cold effect.

For cooking you will need:

• turner - 700 g;
• 50% alcohol - 0.5 l;
• granulated sugar - 100-150 g;
• hot pepper - 2 pods;
• nutmeg - 1 pinch.

Turner berries must be washed, dried and put in a glass container. Just in this recipe for alcohol tincture, you can not get the seeds from the berry. They will give an interesting slightly tart flavor, somewhat reminiscent of "Amaretto".

After that, you should mash the berries and add the grated nutmeg. Pour in alcohol and mix the contents, leaving in a secluded place for 21 days. During the first two weeks, the prepared mixture must be shaken periodically. When there are 7 days left before the end of the process, the drink will not need to be disturbed, let the sediment have the opportunity to fall to the bottom.

When the allotted time is over, you need to filter the tincture. Then add sugar and two pepper pods inside. Then leave the thorns tincture for another 14 days, not forgetting about the daily tasting of the drink. When the level of peppery pungency is to your liking, you will need to get the pepper so that the blackthorn does not taste like red-hot lava.

Tincture without alcohol

Blackthorn can also be prepared without the use of an alcohol-containing ingredient - by fermentation. To do this, the berry must be picked after the first frost and kept in the freezer for a few more days.

To make a turnip tincture at home, you will need:

• blackthorn berries - 4 kg;
• granulated sugar - 1.5 kg;
• water - 200 ml.

The harvested fruits should not be washed, as natural yeast forms on the surface of the berries. It is necessary to remove the seeds from them, and put the resulting pulp into a container and pour. After that, expose the bottle to the sun and stir every 10 hours so that the contents begin to ferment.

When the process begins, put on a rubber glove on the neck of the container and pierce it in one place. For several months, the rubber glove will act as a kind of indicator showing the degree of readiness of the product. When it stops puffing up, the blackthorn can be filtered and poured into jars.

Spanish national liqueur "Pacharan"

It is a legendary alcoholic drink that is quite popular in the north of Spain. Pacharan is usually consumed after meals as a healing agent and also as an alcoholic beverage.

In order to prepare a Spanish drink, you will need the following components:

• alcohol base (anise vodka) - 1 l;
• blackthorn fruits - 250 g;
• roasted coffee beans - 10-15 pcs.

First, the blackthorn berry must be washed and dried a little. Then pour alcohol, add a handful of roasted coffee beans, stir and close everything tightly.

It is necessary to infuse a Spanish drink from 2 to 4 months. Then strain and bottle. It is recommended to serve Pacharan without ice, in pre-chilled glasses.

Tinctures are prepared from various herbs, leaves, flowers, roots and other components. Homemade tinctures are sweet, bitter, dessert, semi-sweet. As a rule, tinctures are prepared with vodka.

Depending on the selected raw materials, tinctures have different colors. To properly prepare the tincture, you need to know some tricks.

"And I was there, drinking honey beer ..."

This is how it ends folk tales Slavs. According to legend, alcohol and vodka were not invented by them ... the fiery intoxicating drink allegedly came from the east. And here is the honey about which it comes in the proverb, - this is a primordially Russian drink from the time of princely feasts. It is based on really natural honey, strawberries and cherries, and prunes. By the method of fermentation (for which hops and barley or rye bread were used) and two weeks of infusion, the famous drink was obtained. Well, the familiar names "Mead", "Hrenovukha", "Pertsovka" speak for themselves.

For example, "Fucking" to make very simple. Pass the horseradish root through a meat grinder. 3 tbsp. spoons of this mass pour 0.5 liters of vodka, add 3 tbsp. spoons of honey. Insist for 3 days in a dark place, shaking occasionally. Drain the liquid, leaving a sediment, and store the tincture in a dark place, tightly closed.

Garlic, horseradish, hot pepper in different proportions, infused with alcohol or vodka, there is drug in the fight against excess cholesterol, have antiseptic properties. Such tinctures treat diseases of blood vessels, stomach, intestines, resist colds, improve immunity.

Alcoholic liqueurs from "overseas" products have long been prepared in Russia, which in those days were red and black pepper, caraway seeds, cloves, lemon, apricot. The familiar rose hips, dill, juniper, walnuts, birch buds, oak bast, calamus and even pine cones and needles are infused with alcohol alone or with other components and are used in folk medicine.
Collection of medicinal herbs is also used for the manufacture of alcoholic tinctures for reception with a health purpose. Dried, less often fresh flowers of linden, chamomile, St. John's wort, calendula, motherwort, mint, valerian, golden mustache and others are filled with vodka or alcohol and infused. Note that pharmaceutical preparations are also made with edible alcohol.

Here recipe alcoholic tincture , which is a universal remedy for cleansing the body of toxins. Grind 200 g of garlic, add alcohol (200 g) and leave for 14 days in a dark place. Then strain, add 2 tbsp. spoons of honey and 30 ml of pharmacy alcoholic tincture of propolis. Insist 3 days. Such tincture is a medicine and is taken dosed in 1-25 drops according to a special scheme.

For cooking tinctures vodka with a strength of 40 ° is used, which is infused with various herbs and roots, berries and seeds.On fresh herbs and leaves vodka is insisted for 2-7 days (depending on their type), and on berries, seeds and roots- 4-6 weeks, tender berries (strawberries, raspberries, blackberries)- no more than 2 weeks.

WHAT YOU SHOULD KNOW:

It is worth understanding one thing in advance: the culture of tinctures is an endless chain of trial and error. There are many classic recipes or just guaranteed successful combinations, but some of them turn out to be frankly spoiled, and in other cases, on the contrary, they acquire additional flavoring bonuses. Everything will depend on the compatibility, the set of ingredients and the storage conditions of the tincture - each of these points guarantees you a lot of pitfalls and a whole universe for experimenting.

The easiest way is to experiment with the simplest beverages in terms of taste. In fact, you can insist on simple alcohol - it will be much easier to handle such drinks, but much less interesting. More complex spirits are another matter: gin, grappa, even rum, bourbon and whiskey.

For such drinks, you need to carefully select a pair. The main rule is that you need to either supplement or completely interrupt the original taste of alcohol with the main ingredient. For example, juniper gin (although it seems simple and transparent) is not so easy to curb - for this, sweet berries are most often used: currants, raspberries and others.

To start your experiments, it is better to use the well-known combinations that will become your starting point: gin on raspberries, red or black currants; bourbon on cherries; plum calvados; rum on cherries or raspberries; scotch on apricot (even better dried apricots); cognac on cherry or sweet cherry.

Second important question is how many berries or fruits to put in the jar. Let's say right away: you shouldn't feel sorry for the product: the more berries there are, the brighter and richer the taste of the final potion. It is also important to understand this rule: the more berries, the more juice will be released into the tincture and the more alcohol will drop in degrees, which is usually not very good - here you have to find a balance, and better on your own, according to your personal taste.

STORAGE:

To store the tincture, first of all, you need to acquire the correct capacity: not too narrow glass containers with a sealed lid and always transparent - in order to follow the process. Another important thing that you will definitely need to stock up on is your patience. Frequent opening of the lid "for testing" or "sniffing" can lead to disastrous consequences.

“When I set out to prepare my first such tincture - then it was gin on raspberries - it captivated me so much that I was happy to show it to all my friends, open the can and let it smell. Over time, because of this, the berries that floated to the surface began to become moldy (and this even though the gin was 57 degrees). So remember - it is contraindicated to open in vain. And with emerging berries, you can fight with the help of special weights and chintz ”. -VYACHESLAV LANKIN bar-manager of Delicatessen restaurant

It is easier and best to store the magic jar at normal room temperature - leave the rest of the options to the experimental area. But the meaning of the temperature regime in general is quite simple: an increase in temperature increases the diffusion rate, so the tincture is prepared faster. But not always, however, it is better for her.

Another one important detail from the storage area- rays of light. If you leave the container in a dark closet, the tincture will turn out to be darker in color and seem to be thicker in appearance. This is the classic version. But you can go further and put it in the sun (for example, on the roof of your villa) - the color will fade, it will become more rusty and lighter, and the tincture itself, no matter how strange it may sound, will acquire a smoked taste and smell.

You can uncork the potion after two weeks of infusion. Only after that does it make sense to somehow taste and smell the tincture. And then in the event that you use juicy berries or fruits. It will take much longer to insist on solid, dried ingredients or seeds and seeds.

The easiest way to determine the degree of doneness is visually - when the color of the alcohol and the berries mix, and the contents of your can become almost 100 percent uniform, the infusion can be stopped. The exception is yours personal experience or seeds contained in fruits and berries, for the sake of additional astringency of which you can continue to insist and wait a long time for the coveted result.

The final stage before starting to use- separation of fruits from alcohol. First, strain everything through a fine sieve, pouring the berries soaked in alcohol there, and leave it for 20-30 minutes. The question remains whether to squeeze the berries or not. Everything is also quite simple here - you can squeeze everything except berries, which are a gruel in a shell (like currants and raspberries) - then there will be no way to strain these small residues. And the rest is all - the tincture is ready.

ON A NOTE:

Pouring insist in bottles filled with berries to the neck and tied with a cloth (instead of corks). Shake the bottles periodically (after 2-3 days).

After aging, sugar syrup or sugar is added to the liqueur to taste. Strain the tinctures and liqueurs through filter paper or cotton wool without wringing them out and store in dark tightly closed bottles in a cool place.

Liqueurs they are prepared in the same way as liqueurs, but instead of the usual they take vodka with a strength over 50 °, or alcohol, or a mixture of alcohol and 40 ° vodka (for 1 liter of liqueur - 3/4 of vodka and 1/4 of alcohol). If the liqueurs turn out to be cloudy, they are clarified with egg white (for 1/2 liter of liqueur - 1 protein). Beat the protein until light foam and, continuing to beat, pour in the liquor, put it in a warm place and, after the formation of white flakes, filter through cotton wool.

Do not confuse liqueur with liqueur - these are two different categories of drinks. The latter are most often obtained by fermentation (or, conversely, simple mixing of alcohol with fruit drink, if we talk about industrial quantities). They are also distinguished by the level of alcohol content - no more than 20%.

FOR YOUR INFORMATION:

A sort of alcohol close to tinctures - bitter... It includes bitters, some liqueurs and rare vermouths.

A large book of snacks for alcoholic beverages. Master class for a good feast

Tincture on vodka "Erofeich" or "VODKA EROFEYA"

Ingredients: 3 liters of vodka. 2 handfuls of herb centaury, St. John's wort, medicinal letter, mountaineer, wormwood. 25 g each of thyme, sage, and alexandrian leaf. 50 g each of dill, anise, Bogorodskaya grass, garden dawn seeds, juniper berries, chicory, chamomile flowers and peony flowers. 100 g of galangal roots and lemon root.

Preparation:
Cut all the plants, pour into a five-liter jar and pour vodka. Cork the jar, put in a warm place for 1 day, then strain. Take a few drops before meals, adding to a glass of vodka. Experts claim that this tincture has numerous medicinal properties.
Historical fact: The tsar's barber cured Count A.G. Orlov from a severe cold with her in 1768.

Tincture "Aromatic"

Ingredients: 50 g lemon zest, 1 nutmeg, 10 pcs. cloves, 1 liter of vodka.

Preparation:
Pour vodka over dry lemon zest, nutmeg and cloves and leave for 1 month. Strain and bottle.

Tincture "Healing"

Ingredients: 10 g of anise, 10 g of chamomile, 10 g of dill, 1 liter of vodka.

Preparation:
Pour anise, chamomile and dill with vodka and leave for 5 weeks, then strain and bottle.

Cherry tincture

Ingredients: 1/2 l of vodka, 1/2 kg of cherries, 2 tbsp. spoons of honey.

Preparation:
Pour the cherry and honey with vodka. After 3-5 days, drain the tincture, pour into bottles and cork.

Horseradish tincture

Ingredients: 1/2 l of vodka, 4 tbsp. tablespoons of chopped horseradish root.
Preparation:
Pour the chopped horseradish root with vodka and let stand for 1-2 days. Then drain the vodka, strain, pour into a bottle and cork.

Carrot tincture

Ingredients: 1/2 liter of vodka, 1/2 cup of dried carrots.

Preparation:
Pour the dried carrots with vodka and let stand for a day, strain and, pouring into bottles, tightly cork.

Herbal tincture

Ingredients: 1 liter of vodka, 1 teaspoon of ground pepper, 1 teaspoon of allspice, 1 teaspoon of caraway seeds, a few mint leaves, parsley, linden flowers, 5 viburnum berries, 5 juniper berries, a sprig of rue.

Preparation:
Pour all components with vodka, stand for 5-7 days, strain and bottle.

Rowan tincture

Ingredients: 1 kg of berries, 1 liter of vodka, vanilla sugar.

Preparation:
Rinse the rowan, dry, pour on a baking sheet covered with clean paper and dry in the oven, making sure that the berries do not burn. Pour dried berries into bottles by 1/3 of their volume, pour vodka and put in a warm place for 3 weeks. Then strain the tincture and pour into clean bottles. Pour a little vanilla sugar into each.

Ryabinovka(rowan on cognac)

Rowan berries (collected after the first frost) rinse in cold water, remove the stalks and pour into bottles 2/3 of their height.
Pour brandy and leave for about 3 weeks in a dark place. Then strain the tincture and store in tightly closed bottles.

Hunting drink

Ingredients: 1/2 l of vodka, 5-6 juniper berries (fresh or dry), 1 tbsp. a spoonful of garlic juice, pepper and salt to taste.

Preparation:
Mix all the ingredients and stand for 1 day, then strain and bottle.

Lingonberry tincture

Ingredients: 2 kg of lingonberries, 1 liter of vodka, 200 ml of cranberry juice, 200 g of sugar, 200 ml of water.

Preparation:
Pour ripe lingonberries into a bottle, pour vodka and leave for 2 months in a warm place. Then strain, tint with cranberry juice, mix with sugar syrup and bottle.

Rosehip tincture

Ingredients: 1 liter of vodka, 80 g of rosehip flowers, 100 g of honey.

Preparation:
Boil wild rose flowers with honey, cool, strain and pour vodka. Insist for a week.

Tincture pink

Ingredients: 100 g of rose petals, 200 g of sugar, 100 ml of water, 1 liter of vodka.
Preparation:
Boil the rose petals in sugar syrup, add vodka and leave for 2-3 weeks. Strain and bottle.

Anisette

Ingredients: vodka-2.5 l, ordinary anise - 4 g, star anise - 0.2 g, cumin - 0.3 g, coriander - 0.15 g, dill - 0.4 g

Preparation: the components are poured with vodka and kept for 2 weeks. The tincture is strong and bitter.

Homemade tincture on birch buds

Ingredients: vodka - half a liter, birch buds - 50 gr, 1 teaspoon of honey

Preparation: the kidneys are infused in vodka for ten days, after which bee honey is added.

Lingonberry tincture (recipe-2)

Ingredients: vodka - 2 l, cognac - 150 ml, lingonberry - 4 kg, cherry - 500 g, sugar syrup - 2.5 l, citric acid.

Preparation: poured lingonberries and cherries into a bottle, pour over cognac and vodka. Insist for a week. Then add syrup and acid. In this recipe, the homemade tincture is sweet and sour and has a beautiful reddish brown color.

Homemade blackberry tincture

Ingredients: alcoholized blackberry juice made from 2.5 kg of berries - 2 l, sugar syrup - 1.5 l, vanillin - 0.05 g, citric acid - 3 g, water.

Preparation: the juice is sweetened with syrup and vanillin with citric acid is added. Dilute with water to taste. It turns out not very strong, but fragrant drink.

Tincture on barberry leaves

Ingredients: vodka - 1 l, barberry leaves - 200 gr

Preparation: the leaves are crushed and poured into bottles with vodka. I keep it at room temperature for a week. After a week, the tincture is filtered and poured. Consumed in small amounts for medicinal purposes.

Tincture on honey and partitions from walnuts

Ingredients: vodka - 1 l, honey - 2 tablespoons, walnut partitions - 0.5 kg, water - 0.5 l

Preparation: the partitions are insisted in vodka for 3 days, then water and honey are added.

Tincture with mint, anise and nuts

Ingredients: vodka - 2 l, mint - 40 g, anise - 40 g, nuts - 40 g.
Preparation: herbs and nuts are put in vodka and removed for two weeks in a warm place. Then it is filtered and consumed.

Pepper tincture

Ingredients: vodka - 2 l, pepper - 70 g, sugar - 200 g, water - 3 glasses.

Preparation: pepper is poured into vodka and kept in a warm place for 2 weeks. Then filter and add syrup. The tincture should stand for another 3-4 weeks.

Wormwood tincture

Ingredients: vodka - 0.5 l, wormwood - 2.5 g, sugar - 10 g.

Preparation: dried wormwood is put in vodka and kept for 2 weeks. Then it is filtered, sugar, previously dissolved in a small amount of water, is added.

Homemade propolis tincture

Ingredients: vodka - 1 l, propolis - 200 gr, birch sap.

Preparation: propolis is crushed and poured into a bottle, poured with vodka. Shake well and leave for 3 days, shaking occasionally. Add birch sap if desired.

Tincture on caraway seeds

Ingredients: vodka - 1 l, cumin - 800 g, sugar, water - 3 l.

Preparation: caraway seeds stand in water, vodka and sugar are added to caraway water.

Homemade cognac - 1st option

Ingredients: 3 liters of vodka, 1 tbsp. a spoonful of tea of ​​the highest grades, 3 tbsp. tablespoons of sugar, 5 pcs. bay leaves, 5 pcs. allspice, 5 pcs. black pepper, 1 piece of hot chilli, 1 tbsp. a spoonful of mint or lemon balm, vanillin on the tip of a knife.

Preparation:
Mix all components, pour vodka and keep in a dark place for 10 days. Then strain the drink and bottle.

Homemade cognac - 2nd option

Ingredients: 3 liters of vodka, 2 tbsp. spoons of oak bark, a pinch of tea, 1-2 peppercorns, 2 pcs. bay leaf, a pinch of St. John's wort, lemon balm and tarragon, 2 slices of dry citrus peels, vanillin on the tip of a knife, 10-15 pcs. walnut partitions.

Preparation:
Put walnut partitions in vodka and let it brew for 3 days. Strain the infusion, add all the ingredients and keep in a dark place. Then strain the drink and bottle.

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POPULAR RECIPES:

Tincture "Okhotnichya"

Vodka- 1 l

Juniper berries- 40 g

Ground black pepper- 2 g

Dill seeds- 50 g

Salt- 10 g

Horseradish- 40 g

Gin on black currant

Gin- 750 ml

Lemon zest- 5 g

Black currant- 1 kg

Powdered sugar- 30 g

Bourbon on cherry

Bourbon- 700 ml

Cherry (can be with stone)- 1.2 kg

Powdered sugar- 20 g

Scotch on quince

Scotch- 750 ml

Quince- 1 kg

Sugar- 100 g

Tincture "44"

Calvados- 1 l

Coffee- 44 seeds

Carnation- 44 buds

Rafinated sugar- 44 pieces

Orange- 1 PC.

2. Before putting the berries in the tincture, they should be frozen - the ice will destroy the structure, and they will give away juices and other elements faster.

3. There is an opinion that the readiness of the tincture should be determined by the berries that have floated to the surface. In fact, this is not the case. In any case, this thesis should not be used.

4. Another common opinion: harmful acids are released from the seeds of the berries during the infusion. This is true, but you should not be afraid of them - the doses are too small to cause any harm to a person.

5. When roasted, the natural sugars of the fruit are caramelized. This effect can be skillfully used - for example, fry pineapple slices in a pan, and only then add them to the tincture. Thus, you do not have to put sugar there, and caramel will add saturation to the color scheme.

First, tinctures appeared, which were prepared with alcohol, vodka, and later with cognac. Then - balsams, differing from tinctures in comparative density and variety of components. Tinctures and balms have come to the modern world from ancient times.

Despite the fact that they are prepared on the basis of alcoholic beverages, balms and tinctures are medicinal preparations. It is impossible to say for sure which country or who exactly invented them first. But, most likely, one of the eastern countries became the birthplace of these medicinal drinks.

In Russia, tinctures appeared around the 10th century A.D. NS.

A certain man named Erofei tried to use an old oriental recipe for making a strong alcoholic drink. He insisted on vodka mint, anise, crushed nuts. All the products that make up the future tincture, he poured into a bottle and placed in a warm place. The vessel stood in a warm room near the stove for more than 12 days. When Erofei decided to see what exactly he did, he discovered a brand new drink.

Now we can say with certainty that it was a tincture. The drink made by Erofei was widely sold among the people, and he was nicknamed in honor of the "inventor" - "Erofei vodka" or "Erofeich" vodka (recipe above)

Making cognac is a rather complicated and lengthy process, the primary (source) "material" for which are young dry wines, mostly white. The wine is distilled once and then aged in oak barrels.

In Russia, vodka has long been an integral attribute of any meal, as well as fishing, hunting, bathing and all other "exciting" moments of pastime.

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