Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
58th page of the section
Traditional homemade alcoholic drinks
LIVINGS
To prepare tinctures, vodka with a strength of 40° is used, which is infused with various herbs and roots, berries and seeds.
Vodka is infused on fresh herbs and leaves for 2-7 days (depending on their type), and on berries, seeds and roots - 4-6 weeks, delicate berries (strawberries, raspberries, blackberries) - no more than 2 weeks.
The liqueurs are infused in bottles filled with berries up to the neck and tied with cloth (instead of corks). Periodically (every 2-3 days) the bottles are shaken. After aging, sugar syrup or sugar is added to the liqueur to taste.
Strain tinctures and liqueurs through filter paper or cotton wool, without squeezing them, and store them in dark, tightly closed bottles in a cool place.
Liqueurs are prepared in the same way as liqueurs, but instead of the usual one take vodka with a strength of over 50°, or alcohol, or a mixture of alcohol and 40° vodka (for 1 liter of liqueur - 3/4 vodka and 1/4 alcohol).
If the liqueurs turn out cloudy, they are clarified with egg white (1 egg white per 1/2 liter of liqueur). Beat the whites until light foam and, continuing to beat, pour in the liqueur, place it in a warm place and, after the formation of white flakes, filter through cotton wool.
Ingredients:
1 kg of gooseberries, 750 ml of vodka, 750 ml of dry wine, 200 g of sugar.
Pour sweet gooseberries into a bottle, add vodka and leave for 2 weeks, then drain the vodka, pour wine over the same berries, let it brew and mix with the first infusion.
Combine the resulting mixture with sugar and bring to a boil 5 times, skimming off the foam.
Ingredients:
1 kg of bird cherry, 1 liter of vodka, 200 g of sugar.
Scatter ripe bird cherry berries in a thin layer in a ventilated area.
After 3 days, pour the bird cherry onto a baking sheet and lightly dry it in the oven at 100°C.
Then pound it in a mortar, put it in a bottle and fill it with vodka.
Let it brew for 6 weeks.
Strain the liqueur, add sugar and bring to a boil 4 times, skimming off the foam.
Ingredients:
1 kg of cherries, 1 liter of vodka, 4-5 pcs. cloves, a pinch of cinnamon, 200 g sugar.
Remove the pits from the cherries, put them in a bottle, add chopped cloves, cinnamon, peeled cherry pits and fill with vodka.
Leave for 2-3 weeks, add sugar, strain and bottle.
Ingredients:
1 kg of rowan, 1 liter of vodka, 200 g of sugar, 200 ml of water.
Place the rowan berries on a baking sheet and place in the oven at 70°C until the berries wilt (but do not dry them out).
Then crush the berries, pour into a bottle, add vodka and let it brew (until dark amber color).
Strain the liqueur, add sugar syrup and pour into bottles.
Ingredients:
1.2 kg blueberries, 1 liter of vodka, 200 g sugar, 200 ml water.
Pour ripe blueberries into a bottle, fill with vodka, close tightly and place in the sun for several weeks.
Then strain it, add sugar syrup and bottle it.
Ingredients:
1 kg of currants, 1 liter of alcohol, 200 ml of water, 200 g of sugar.
Pour blackcurrant berries with alcohol and leave for 2 weeks.
Then strain, dilute with sugar syrup, bring to a boil and cool.
Pour ripe plums (Hungarian) into a wide-necked bottle and pour in vodka until it covers them.
Place in a dark place for 6 weeks, tightly closing the bottle with a stopper.
After this, pour off all the vodka, cover the plums with sugar (as much as will go in), close the bottle tightly again. After 2 weeks, drain the resulting syrup and mix with the previously drained vodka.
Filter, bottle, cap and fill with paraffin.
Store in a cool place.
Slivyanka will be ready in 3 months.
Ingredients:
1 liter of vodka, 200 g of viburnum juice, 1 glass of water, 150 g of sugar.
Dissolve sugar in water, add viburnum juice, vodka and leave for 2 days.
Ingredients:
2 kg cherries, 800 g vodka, 3 g cinnamon, 2 g nutmeg, 500 g sugar.
Place the prepared cherries along with their pits in a bottle and ferment for 3 days. Then add vodka, cinnamon, nutmeg and put in a warm place for 8 days.
When the tincture becomes clear, drain it, strain, add thick syrup made from sugar and water, stir well and bottle.
Ingredients:
10 g juniper berries, 50 g honey, 1 liter of vodka.
Pour a small amount of water over the berries and cook for 1/2 hour.
Then strain through cheesecloth and cool to room temperature.
Combine the decoction with honey and vodka and leave for 5-6 days.
Ingredients:
400 g strawberries, 400 g apricots, 400 g raspberries, 400 g cherries, 400 g black currants, 1 kg sugar, 2 liters of vodka.
In the summer, as the berries ripen, first pour strawberries into the bottle one by one, sprinkling them with 200 g of sugar. When the apricots appear, pour them into the same bottle, sprinkling with the same amount of sugar, then add raspberries, cherries and black currants, sprinkling each layer with sugar.
From the very beginning, place the bottle with berries in the sun, covering the neck with gauze.
After filling the last berries, keep the bottle in the sun for another 2 weeks.
Then pour vodka over the berries (at the rate of 1 liter per 1 kg), seal tightly with a cork and put in a cold place for a month.
After this, strain the liqueur, pour into bottles and seal with a cork.
The liqueur is ready in 3-4 months.
Dried fruits (pears, apples, cherries, plums, figs) are thoroughly washed, placed in a ceramic pot, filled with vodka, and honey and hot pepper pods can be added to taste.
Cover the pot with a thick piece of rye bread (preferably Borodino) and coat with unleavened dough.
Place in the oven on very low heat for 12 hours (in rural areas - a warm oven) to roast.
Drink the drink hot; fruit can be served separately.
Place the washed apples, pears and plums in a separate bowl, add vodka and leave for 5-6 hours.
Then pour everything into an enamel or ceramic bowl, add honey, ginger, cinnamon, cloves, allspice, bay leaf, cover with a lid, cover with dough, put a little pressure and put in the oven or oven at a temperature of 90-100 ° C for 10-12 hours.
After this, strain the varenukha and serve hot or cold.
However, the circle of its visitors was limited: mainly only the guardsmen guarding the great Tsar were allowed to drink vodka there.
The boyars preferred homemade liqueurs, and peasants and serfs simply did not have the means to visit an expensive establishment.
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Modern man is unique because he is always ready for force majeure. He knows where is the best place to buy groceries, which movie screenings are the least crowded, and what kind of stash is needed for a rainy day. In particular, what does a modern person always have at hand? A certain amount of money, a pack of soothing tea, spare socks and a few bottles of alcohol in the home bar. The actual type of alcohol depends on the personal preferences of each person. But most people agree on one thing: store-bought alcohol does not always offer quality, but homemade tincture is always tasty and healthy (at least not harmful). So the question arises: “What should you infuse vodka with to get a good result?”
Home bar
There are often reasons to gather around a good table, and everything would be fine if it weren’t for the need to stock up on food in advance, choose alcohol, and therefore spend quite a lot of money. Therefore, a home bar always helps. Firstly, you can save on ingredients. Secondly, you can diversify the range of drinks. Thirdly, you can be sure of the quality of the latter. Some methods of preparing homemade tinctures require an interesting recipe, and the taste promises to be much richer than that of the store-bought counterpart. It is easier and more rational to take vodka as a basis, but in itself it does not attract everyone without exception. So the question arises about what to infuse vodka with. There are a great many recipes, and with imagination you can achieve an interesting taste and optimal strength. It’s not for nothing that all cocktails are based on some amount of white wine. By the way, for a homemade tincture, the strength of vodka is too low - only 40%. This means you will have to increase the degree (at least to 45). If you use home remedies, you can buy a couple of bottles of ethyl alcohol. This is a quick way, but if you have berries, sugar or any other strong alcohol, you can do without pharmaceutical additives.
A little theory
Before infusing homemade vodka, it would be good to find out what such a natural product is. When mixing vodka with ethyl alcohol, you get a water-alcohol solution with a strength slightly above 50%. But even this is not enough, since tinctures usually have a strength of up to 60%. This is obtained by infusing the solution on berries, fruits and herbs. You can also add sugar or sugar syrup and other ingredients to the solution. Of course, the process is not limited to simply mixing the ingredients. The process takes on average three to seven weeks. It should be noted that tinctures are radically different from liqueurs because the latter are obtained through the process of fermentation or adding fruit drink to alcohol. But in tinctures, aromatic substances and essential oils pass directly into alcohol. To prepare them, you can use strong alcohol, for example, gin, rum, bourbon or whiskey. But it’s easier to work with pure alcohol, since you don’t have to remove the original taste of the drink.
If you infuse vodka correctly with herbs, roots, seeds or berries, you will get a bitter tincture. The effect of using peel or leaves as a base will be the same.
For the spicy taste of the drink, a spice tincture is prepared, followed by filtration or distillation in a moonshine still.
Fans of relatively low strength (from 18 to 25%) use fruits, berries or roots with the addition of sugar or syrup in a proportion of 200 g of sugar per liter. Remember that if the amount of sweet exceeds 500 g per liter, the result will no longer be a tincture, but a liqueur.
For a sweet tincture, the berries need to be slightly frozen to destroy the fiber structure and get more juice. Infusion requires darkness and room temperature. True, you can leave the tincture in the sun, but then the drink will become lighter and the taste will be a little smoky. Temperature directly affects the cooking speed. The elementary rules of physics and chemistry apply here. To give the finished drink a caramel hue, the fruit must be fried before use.
By the way, during infusion there is no need to open the lid, as bacteria and oxygen can penetrate inside. But there are exceptions when tinctures, on the contrary, need to be saturated with oxygen.
Basic recipe
So, what should you infuse vodka with? This question is especially of concern to those who have never done anything similar before. It's worth starting with a basic recipe. You can infuse berries or chopped fruits. Fill the container two-thirds with berries, and fill the remaining space with alcohol or vodka right up to the lid. This will prevent the alcohol from oxidizing. Close the lid tightly or use a cloth to cover. Every three to four days you need to shake the drink and then filter it using a funnel with a filter or regular gauze or cotton wool. The finished drink should be poured into a clean bottle and refrigerated for several weeks. This method is used to prepare, for example, nutcracker and mountain ash.
For the basic recipe for spicy liqueurs, the algorithm of actions is similar, but at the end it is advisable to filter the drink by distillation.
Finally, for a sweet drink, a bitters tincture is initially prepared, and then approximately 250 ml of sugar syrup per liter is added to it. By the way, sugar can be replaced with honey. The most popular sweet liqueurs with the addition of honey include pepper, horseradish and cranberry.
What is most often cooked at home?
When deciding on the question of “what to infuse vodka with,” the main factors will be your own taste and the desired result, but there are still several most popular drinks that can most often be found in the home bar of an ordinary Russian. These are the ones you should focus on. They are economical when selecting ingredients, so they can be prepared at almost any convenient time.
So, bitter cherry tincture. Ideal for berry season. You will need 1.5-2 kg of cherries, which need to be dried a little in the oven over low heat. If necessary, you can add water. Then the cherry needs to be poured under the neck with alcohol or vodka. The infusion process will take almost three months, and the infusion must be shaken periodically.
Remember about hydrocyanic acid in cherry pits. It becomes harmful after six months of infusion, so with timely filtration the seeds may not be removed. They will also enhance the taste of the tincture. If you pour alcohol into the berries, then after infusion you will need to dilute the drink with water to the optimal strength.
Spicy tincture with cinnamon is in good demand - it will warm you up on cold evenings. So, what can you infuse vodka with to get a full-fledged analogue of mulled wine? For a liter of vodka you will need a few tablespoons of dried blueberries, a little crushed almonds, a teaspoon of ground cinnamon and lemon zest. Cloves and star anise are also useful. The infusion process will take two weeks (according to the basic recipe).
A favorite sweet liqueur - Voronets - is made with honey, cinnamon, cardamom, nutmeg and cloves. The tincture prepared according to the basic recipe should be placed in the oven in a tightly sealed container and kept at a temperature of 50 degrees for 5 hours. Then the drink needs to be strained and placed in a dark place so that it has time to brew.
It must be said that, having studied the principles of preparing basic tinctures, you can prepare almost any drink, but you still need to experimentally test the algorithm of actions. Nobody canceled the share of imagination, because even a strict recipe can turn into a disastrous result, and it is impossible to spoil porridge with oil!
For the berries!
The best time to start stocking your home bar is in the fall, when the berry harvest baffles many housewives. It seems that there is simply nowhere to put the good. After all, a couple of jars of jam, compote and jam from one type of berry is quite enough. But homemade tincture is useful not only for consumption with loved ones, but also for treating guests. The drink is strong and natural, and also good for health, if, of course, you know when to stop it. Otherwise, a preventive dose may turn into an immoderate libation. For medicinal purposes, you can take a tablespoon of vodka tincture a couple of times a day. This dose improves blood circulation, normalizes blood pressure and relieves stress.
It has a pleasant copper color, rich taste and sweet berry aroma. For 10 liters of tincture you will need 6 kg of berries, half a kilogram of sugar and, of course, vodka. Before cooking, rowan berries must be washed, removed from the tails and poured into jars two-thirds of the total volume. The drink should be infused at room temperature, periodically refreshing the vodka, since the berries strongly absorb liquid. Ryabinovka is infused for a month. Then the liquid is drained and the berries are again filled with vodka. The new infusion must be kept for another month and a half, and then the first infusion must be mixed with the second. The drink should rest for a week, and the longer the “rest”, the tastier the result.
A similar algorithm of actions is followed if you want to make cranberries. So, how to infuse vodka with cranberries? Here you need to take into account that cranberries are tasty, but sour. That is, you should not skimp on sugar, and you should focus on the volume of the berries. For example, for 2 glasses of cranberries you will need a glass of sugar, 0.5 liters of vodka and 0.5 glasses of water. By the way, you can use honey instead of a sweetener. With it, the tincture will be healthier and more aromatic. In addition, the natural product can be consumed not only during the feast. Klyukovka is an intoxicating but tasty cure for colds.
So, the berries need to be washed and dried, and then passed through a meat grinder or pureed. Pour vodka directly into this mixture. Pour into a jar, close the lid tightly and leave for three days (maybe a week), and then the resulting liquid needs to be strained. To do this, take a colander, place it over the saucepan, and cover it with folded gauze. We carefully ensure that not a single grain slips through the fabric! At the end, we twist the edges of the gauze and squeeze it in our palms. Dissolve sugar in water and add to the tincture. All! If desired, the drink can be poured into beautiful bottles and put aside until your dear friends arrive. Why friends? Because the product turns out to be weak - only 15-20 o, which means it will appeal to women more.
Nuts for your feast
Now not everyone can afford to have a supply of nuts at home - the product is too expensive. But if you have your own hazel tree, you can infuse the nuts with vodka and get a very interesting result. For example, tincture of pine nuts is generally a remedy for many ailments. But it’s not advisable to get carried away with it either. To prepare the potion you will need a glass of unpeeled pine nuts, about 150 g of sugar and half a liter of vodka. Pour vodka over the fruits, sprinkling with sugar. The drink should infuse in the dark and warm for about two weeks. Shake the container daily to ensure the sugar is completely dissolved. After steeping, do not throw away the nuts, but add vodka again. The second and first infusions must be mixed and allowed to rest a little.
The cooking process, as you can see, is simple, the main thing is to maintain proportions and exposure. In moderate quantities, you can use the tincture for pleasure and to improve immunity, as well as to prevent stomach diseases. Since people in different countries like to infuse vodka with pine nuts, the drink became known as “pine nuts.”
Experienced lovers of this product advise boiling pine nuts twice for five minutes, and after the first boiling, the water should be drained and new water should be added. Why is this necessary? Yes, simply boiling removes the resin from pine nuts and thereby makes the tincture tastier. The cooked nuts should be placed in a colander and only then poured into the jar. You need to infuse the nutcracker for almost a month at room temperature, and then filter it through gauze or a layer of cotton wool. Sugar or honey is added to taste - and the tincture is ready. Stored in an airtight container and refrigerated, it can be stored for up to three years.
You can also get a very tasty drink if you infuse vodka with walnuts. To do this you need nuts in shell, vodka and, of course, sugar. By the way, the partitions do not need to be thrown away, but used along with the cores. So, you will need 400 g of nuts, 0.5 liters of vodka, sugar (honey) to taste. The process is not complicated. The nuts must be carefully cracked, scalded with boiling water and poured with vodka. Leave for 3-4 days, shaking occasionally. Sugar is added at the very end, and the tincture is stirred until it is completely dissolved. The color of the tincture depends on the infusion time and the number of partitions, so if you want to achieve a cognac color, you will have to be patient and wait a month.
On roots and herbs
If you infuse ginger root into vodka, you will get a rather interesting drink - there is no alcohol in it at all, the aftertaste and aroma of spice are pronounced. The classic one is prepared from a liter of vodka (40-45%), 50 g of fresh ginger and 100 g of honey. The latter softens the burning taste of the tincture; sugar is not so effective. So, the root needs to be washed, peeled, grated, and placed in a jar for infusion. Add vodka and honey, stir, cover with a lid and take the container to a dark place for 2 weeks. Shake occasionally. Strain the finished tincture through several layers of gauze, and if you want the drink to become clearer, filter it through cotton wool. All. All that remains is to bottle it, seal it hermetically and send it for up to two years).
In general, vodka is the most effective base for medicinal plants, since alcohol extracts the maximum of useful raw materials from medicinal herbs. For example, from anise and wormwood. Are we ready? You will need vodka (3 l), anise (100 g) and wormwood (50 g). Infusion takes place in two stages. First, you need to infuse anise for a couple of weeks (they use 2 liters of alcohol for it), and then another couple of days - wormwood (fill with the remaining liter). As a result, two infusions are mixed, and the resulting mixture is bottled.
Original danger
The fly agaric mushroom has a bad reputation, but we must not forget that it is indeed deadly poisonous. At the same time, based on this gift of the forest, you can prepare a tincture - for medicinal purposes, of course. The question just arises: “How to infuse fly agaric with vodka?”
This mushroom is found throughout Russia. It evokes associations with witchcraft and secret rituals. Today, the medicinal effect of the mushroom has been scientifically confirmed, and it is widely used in medicine.
Fresh mushrooms need to be cleared of debris, rinsed thoroughly under running water and chopped. The raw materials are placed on cheesecloth and the juice is carefully squeezed out. The resulting liquid is poured into a jar and the same amount of vodka is added (1:1). Infuse in a cool, dark place. Drink this product with teaspoons, not glasses!
Knowing how to infuse fly agaric with vodka, you can subsequently use both the infusion and the pulp. In particular, the gruel is used to treat joint pain, and is also effective for bruises and injuries. You need to apply compresses at least once a day.
For prevention
In conclusion, we also need to tell you how to infuse propolis in vodka. This drink is very good for health. Its composition is truly unique:
- antioxidants - compounds that have an antibiotic effect, but only it is gentle and practically harmless;
- acids;
- nutrients;
- vitamins.
An interesting feature is the property of propolis not to lose its usefulness over time.
According to many people, this is a real panacea for many diseases and chronic dysfunctions of the body. To prepare the tincture, you will need real propolis (70-80 g), which must be frozen and then crushed. Ground propolis is poured with vodka (0.5 l) and placed in the dark for a couple of weeks. During this time, some of the beneficial substances will be transferred to the solution, and it can be used for prevention and treatment.
Fragrant gooseberries and homemade tinctures made from them are an excellent option for homemade preparations that will brighten up a winter evening and lift your spirits on a holiday. Gooseberry tincture with alcohol, vodka or moonshine is a fragrant homemade liqueur, the recipes for which will be discussed further. First of all, it is worth noting that anything can be used as an alcohol base – vodka and alcohol, […]
Alcohol products have firmly established their position in the consumer market. However, despite all the variety of alcohol, you often want something unusual. You can improve the taste of store-bought products or prepare a new drink at home. The most common drinks, which are very easy to prepare at home, are moonshine, prepared according to home brew recipes for moonshine and tinctures. The latter can be prepared [...]
Young cherry leaves contain many useful substances. They are a natural antiseptic, relieve fever well and have anti-inflammatory properties. And if the tincture of cherry berries is a dessert drink, then the recipe for tincture of cherry leaves is more of a medicinal balm. Moderate intake of the tincture will strengthen the immune system and reduce high fever. However, you can combine pleasant things [...]
For lovers of the spicy taste of tarragon, also known as tarragon, there are various recipes for tinctures based on it. And if you mix the tincture with the carbonated drink “tarragon”, the resulting cocktail is simply divine (1 part of the tincture to five gas waters). This drink is also medicinal, so you shouldn’t get too carried away. Tincture of tarragon with vodka, alcohol or moonshine is useful for the gastrointestinal [...]
Tinctures made with moonshine, alcohol and vodka, prepared at home, are not only tasty, but also healthy. You can prepare your own tincture using moonshine and honey with the addition of herbs. This drink is most popular in Altai. Recipe for honey tincture with moonshine Ingredients: 350 grams of honey; 100 milliliters of water; 350 milliliters of moonshine. It is best to take it home-made. […]
Alcoholic tinctures are prepared using a variety of ingredients. Try making a tea tincture at home. Then you can safely say that you even drank tea in the kitchen as a friendly group. So what if the tea was “brewed” with vodka, alcohol or moonshine. Jokes aside, the choice of ingredients for preparing a recipe for tea tincture with vodka […]
It's no secret that mushrooms have a variety of healing properties, which are not inferior even to medicinal plants. Porcini mushrooms, in turn, have a positive effect on the cardiovascular system: they prevent and treat angina pectoris, heart failure and arrhythmia, and reduce tone. The most common method of treatment with porcini mushrooms is the ingestion of tinctures of porcini mushrooms based on moonshine, alcohol […]
Cloves are the dried buds of the clove tree. This is a plant from the myrtle family. Clove buds contain a lot of vitamins and tannins, as well as eugenol oil, which gives an excellent aroma to the drink. Tincture of cloves in vodka, alcohol or moonshine is an excellent antiseptic that helps accelerate skin regeneration, improves cerebral circulation, has a positive effect on memory, and also improves […]
Veselka mushrooms are often used to treat various diseases. Tinctures made from them are used both internally and externally. External use: for non-healing wounds, trophic ulcers, acne, fungal infections of the hands and feet, hemorrhoids. Internal use: for cancer, for diseases of the heart and blood vessels, to reduce cholesterol in the blood, to improve immunity, for hypertension. […]
Aloe has long been known for its healing and healing effects. Often used in folk medicine and cosmetology, the “Tree of Life” has fleshy leaves full of nutritious juice. Aloe tincture prepared at home can be used to treat gastrointestinal diseases and strengthen the immune system. Aloe grows right in apartments, and it is recommended to take young succulent leaves for tincture. […]
For true gourmets who have long been tired of classic alcoholic drinks, we suggest trying a recipe for tincture with dried apricots. You can use alcohol, vodka or even moonshine as a base. The classic recipe involves using only dried apricots: take 150 grams of chopped dried apricots and pour in a liter of alcohol. To prepare the alcohol base, you can use home brew recipes for moonshine. leave for a month in a dark, warm […]
Feijoa is a rather exotic fruit for our country. Its taste is similar to both strawberry and kiwi with a slight aftertaste of pineapple. This flavor ensemble transfers well to alcohol, so making a homemade alcohol tincture from feijoa is very simple. You can also add additional ingredients to the drink: cranberries, raspberries or any other berries, they will enrich the taste. But the basic recipe […]
An alcoholic tincture can be prepared from any jam, be it cherry, pear, plum or raspberry - it doesn’t matter. Recipe for moonshine (vodka) tincture for jam Classic moonshine is perfect as an alcoholic base for jam tincture. If you are thinking about how to distill moonshine yourself, then be sure to learn about how to choose a moonshine still. And if […]
Raspberries have long been famous not only for their wonderful taste and sweetness, but also for their beneficial properties. Raspberry tincture with vodka (alcohol, moonshine), the recipe for which is described below, is a dessert, but a properly prepared tincture will help the body overcome fever and colds, and cope with nervous disorders. Raspberries are rich in iron, copper, organic acids, vitamins C, B1 and B12. Raspberries also […]
Blackcurrant bushes are found in almost every gardener's dacha. This plant has a lot of useful properties, is easy to care for and produces a large harvest every summer. Black currants are valued by winemakers and chefs for their sour taste and availability. Homemade alcohol from currant fruits is easy to make yourself, and its taste will be simply excellent. The taste of the drink can be almost [...]
Plum liqueur has always been considered an excellent dessert drink on long autumn or cold winter evenings. Vodka, alcohol, moonshine - recipes call for any alcohol base - it is almost always equally good! The main thing is to choose quality ingredients. First of all, it is, of course, a plum. It should be dense and ripe, but not too much, i.e. […]
Currently, in all stores you can buy various alcoholic drinks, not only Russian-made, but also foreign. Such as expensive cognacs, brandy, whiskey and many others, which are mainly made from various chemical additives, dyes and flavors. The assortment is, of course, huge, but some people cannot buy them due to low income or […]
Birch is truly a priceless tree. From a medical point of view, the presence of healing properties in it helps to get rid of many diseases, and its preventive actions are also of particular importance. Medicinal properties of chaga One of the medicinal components of birch is chaga - a type of mushroom that grows exclusively on this tree. The medicinal properties of this mushroom have been known since ancient [...]
Dill tincture is an alcoholic drink with a specific taste. Most often, dill infusions are used as medicines and prophylactics, but there is one recipe for dill tincture at home, which goes well with lamb and poultry dishes. This drink also goes well with fish soup or simply salted fish. To prepare the tincture, use inflorescences - “umbrellas” [...]
Kiwi fruits are known to contain a lot of useful substances. From a botanical point of view, kiwi is not a fruit, but a berry. It is rich in microelements, vitamins A, E and group B (pyridoxine, folic acid), and it contains even more vitamin C than oranges and lemons. But the most important property of kiwi is that […]
It's no secret that together with lemon, a shock dose of vitamin C enters the body, which perfectly allows you to cope with colds and is a good preventive measure. And of course, dishes and drinks prepared with lemon are also very healthy. One of the popular drinks is an alcoholic tincture made from lemon, which will not only decorate a festive feast, […]
At all times, homemade products have been the most delicious and healthy. In addition, food prepared at home is considered the safest and highest quality. The most common homemade dishes can rightfully be considered dumplings and all kinds of pickles. All these gastronomic delights are perfectly complemented by homemade orange liqueur, which can be prepared with vodka, moonshine or […]
Tangerine tincture with vodka, alcohol or moonshine is one of your favorite drinks that is ideal for any feast. You can make it at home. The main ingredient for making this alcohol is tangerines. It is best to choose fresh, ripe, brightly colored fruits. Overripe, soft or darkened fruits are also suitable for the recipe, but in this case the taste will be […]
Oak barrels have been used for storing alcoholic beverages since ancient times. World experience is also widely used by moonshiners, who note that if you follow the technology of the recipe for tincture of moonshine in an oak barrel, the final drink acquires noble taste and aromatic qualities. To get the desired result and improve the quality of the drink, you need to start by preparing the oak container itself. Let's look at the main stages [...]
Tincture of birch buds (also called brunki) with vodka, alcohol or moonshine is an alcohol-containing drink that has a pleasant smell reminiscent of spring. Many manufacturers make alcohol based on birch buds, but none of the purchased options compare to what is made at home. Where can I get the ingredients? Birch buds are a young shoot […]
If you are no longer a beginner in the business of moonshine, you know perfectly well how to prepare mash, distill and purify homemade alcohol, it is quite natural that you would like to learn additional skills. Learn to make unusual and medicinal drinks.
This step could be to study recipes for homemade tinctures. You can learn to prepare alcoholic drinks similar to many well-known brands yourself. Baileys, cognac, tequila, absinthe - this is not a complete list of what can be made based on homemade moonshine recipes.
You can infuse a variety of raw materials: dried fruits, nuts, fruits and berries, herbs, tree roots and bark, spices, etc. Everything is limited only by your imagination. And of course, recipes for the best tinctures will come to the rescue - you can use them to learn the basics, and then begin your own experiments. It is quite possible that you will be able to invent a new exotic drink. Such homemade alcohol on the holiday table often beats store-bought alcohol, both in price and quality.
The main component of all homemade tincture recipes is moonshine. In order for the final product to be of good quality, the moonshine must be of the highest level: double distillation, thorough purification and filtration. For these purposes, you need to buy a moonshine still, and not use a homemade one. You also need to carefully consider the choice of mash recipe for moonshine.
All homemade tinctures are divided into several categories. For example, according to the type of raw materials used: a drink made from fresh berries, fruits or their juice is called liqueur or liqueur. Most often it is sweet alcohol with a strength of about 20%. As a rule, women prefer liqueur because it is easy to drink, has a pleasant taste, and goes well with fruits and desserts.
BORN ON MAY 9, 1990 IN MOSCOW. Graduated from the Moscow State University of Food Production with a degree in brewing production technology.
He has been working in the restaurant business since he was 19 years old. While studying in his fourth year, he came to a restaurant and bar (in the World's 50 Best Bars ranking in 2014), where he has been working for four years.
In the spring of 2015, the owners of Delicatessen opened a cafe " Youth", where their students became the main characters. Ivan is in charge of the bar here.
Reference
The Delicatessen restaurant and bar (32nd place in the World's 50 Best Bars 2015 ranking) and the Yunost cafe, according to the professional bartending community, currently make the best liqueurs in the city. The team advises and trains bar and bar owners in technology. managers, including foreign ones.In this material we talk about the preparation of two infusions from seasonal products - sloe and apples and one iconic for Delicatessen and Yunost - with cherries.
We freeze fruits and berries and begin the process of preparing the tincture without defrosting them - this way they release juice better. In addition, we pierce the fruits, also for a more complete release of juice. We use fresh apples and bake them to make the taste of the tincture more intense.
Cherry Bourbon
TIME
SERVINGS
COMPLEXITY
Ingredients
Cherry - 6 kg
Amaretto liqueur - 250 ml
Sugar syrup - 500 ml
Bourbon - 4.5 l
Preparation
Remove seeds from berries. Place the berries in a glass jar, pour in the bourbon and amaretto, and add sugar syrup. Close tightly.
Infuse for a month at room temperature.
Vodka on baked apples
TIME
SERVINGS
COMPLEXITY
Ingredients
Apples (any sour variety, such as Antonovka) - 1 kg
Vodka - 1 l
Sugar - 150 g
Preparation
Wash the apples and cut into quarters. Place on a baking sheet, sprinkle with sugar and bake in the oven for 40 minutes at 150 degrees.
Place apples in a glass jar, pour vodka and seal tightly.
Infuse for five weeks at room temperature.
Tinctures are prepared from various herbs, leaves, flowers, roots and other components. Homemade liqueurs come in sweet, bitter, dessert, and semi-sweet varieties. 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 and beer...”
This is how Slavic folk tales end. According to legend, it was not they who invented alcohol and vodka... the fiery intoxicating drink supposedly came from the east. But the honey referred to in the saying is an original Russian drink from the time of princely feasts. It is based on truly natural honey, strawberries and cherries, and prunes. The famous drink was obtained by fermentation (for which hops and barley or rye bread were used) and infusion for two weeks. Well, the familiar names “Medovukha”, “Khrenovukha”, “Peppers” speak for themselves.
For example, Make “Hrenovukha” 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. Leave for 3 days in a dark place, shaking occasionally. Drain the liquid, leaving the sediment, and store the tincture in a dark place, tightly closed.
Garlic, horseradish, hot pepper in different proportions, infused with alcohol or vodka, are a medicine in the fight against excess cholesterol and have antiseptic properties. Such tinctures treat diseases of blood vessels, stomach, intestines, resist colds, improve immunity.
For a long time in Rus', alcoholic tinctures were prepared from “overseas” products, which in those days were red and black pepper, cumin, cloves, lemon, and apricot. The familiar rose hips, dill, juniper, walnuts, birch buds, oak bast, calamus and even pine cones and pine needles are infused in alcohol alone or with other components and are used in folk medicine.
Collections of medicinal herbs are also used to make alcoholic tinctures for health purposes. Dried, or less often fresh, linden flowers, chamomile, St. John's wort, calendula, motherwort, mint, valerian, golden mustache and others are poured with vodka or alcohol and infused. Note that pharmaceutical preparations are also made with food-grade alcohol.
Here recipe alcoholic tincture , which is a universal remedy for cleansing the body of toxins. Grind 200g of garlic, add alcohol (200g) and leave for 14 days in a dark place. Then strain, add 2 tbsp. spoons of honey and 30 ml of pharmaceutical alcohol tincture of propolis. Leave for 3 days. Such tincture is a medicine and is taken in doses of 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 infused for 2-7 days (depending on its 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's worth understanding one thing in advance: tincture culture is an endless chain of trial and error. There are many classic recipes or simply guaranteed successful combinations, but some of them turn out to be frankly spoiled, and in other cases, on the contrary, they acquire additional taste bonuses. Everything will depend on the compatibility, set of ingredients and storage conditions of the tincture - each of these points guarantees you a lot of pitfalls and a whole universe for experimentation.
The easiest way to experiment is with drinks that are simpler in taste. In fact, you can also infuse simple alcohol - such drinks will be much easier to handle, but much less interesting. Another thing is more complex alcohols: gin, grappa, even rum, bourbon and whiskey.
You need to choose a pairing for such drinks more carefully. The main rule is that you need the main ingredient to either complement or completely kill the original taste of alcohol. For example, juniper gin (although it seems simple and transparent) is not so easy to curb - sweet berries are most often used for this: currants, raspberries and others.
To start your experiments, it is better to use well-known combinations that will become your starting point: gin with raspberries, red or black currants; cherry bourbon; plum Calvados; rum with cherry or raspberry; Scotch tape on apricots (even better than dried apricots); cognac with cherry or black cherry.
Second important question is how many berries or fruits to put in a jar. Let’s say right away: you shouldn’t feel sorry for the product: the more berries, 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 the alcohol will drop in degree, which is usually not very good - here you will have to find a balance, and better yet, on your own, according to your personal taste.
STORAGE:
To store the tincture, first of all, you need to get the right container: a not too narrow glass container with an airtight lid and always transparent - to monitor the process. Another important thing that you will definitely have to stock up on is your patience. Frequently opening the lid to “test” or “sniff” can lead to disastrous consequences.
“When I set out to prepare my first similar liqueur - then it was raspberry gin - I was so captivated that I happily showed it to all my friends, opened the jar and let them smell it. Over time, because of this, the berries that floated to the surface began to become moldy (even though the gin was 57 degrees). So remember - it is contraindicated to open it in vain. And you can fight floating berries with the help of special weights and chintz.” -VYACHESLAV LANKIN bar manager of the Delicatessen restaurant
Storing the magic jar is easier and best at normal room temperature - leave other options in the area of experimentation. But the meaning of the temperature regime in general is quite simple: increasing the temperature increases the rate of diffusion, so the tincture is prepared faster. But it’s not always true that this is best 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 a classic option. But you can go further and put it in the sun (for example, on the roof of your villa) - the color will fade, become rustier and lighter, and the tincture itself, no matter how strange it may sound, will acquire a smoky taste and smell.
You can uncork the potion after two weeks of infusion. Only after this does it make sense to at least somehow taste and smell the tincture. And only if you use juicy berries or fruits. Hard, dried ingredients or seeds and seeds will take much longer to infuse.
The easiest way to determine the degree of readiness is visually - when the color of the alcohol and berries mixes and the contents of your jar become almost 100 percent uniform, you can stop infusing. The exception is your personal experience or the seeds contained in fruits and berries, for the sake of the additional astringency of which you can continue to insist and wait a long time for the desired result.
Final stage before use- separation of fruits from alcohol. First, you need to strain everything through a fine sieve, pouring in the berries soaked in alcohol, and leave it for 20–30 minutes. The question remains whether to squeeze the berries or not. Everything here is also quite simple - you can squeeze everything except the berries, which are a mush in a shell (like currants and raspberries) - these small residues will then be impossible to strain. And everything else - the tincture is ready.
ON A NOTE:
Liqueurs infuse in bottles filled with berries up to the neck and tied with cloth (instead of corks). Periodically (every 2-3 days) the bottles are shaken.
After aging, sugar syrup or sugar is added to the liqueur to taste. Strain tinctures and liqueurs through filter paper or cotton wool, without squeezing them, and store them in dark, tightly closed bottles in a cool place.
Liqueurs They are prepared in the same way as liqueurs, but instead of the usual one they take vodka with a strength of over 50°, or alcohol, or a mixture of alcohol and 40° vodka (for 1 liter of liqueur - 3/4 vodka and 1/4 alcohol). If the liqueurs turn out cloudy, they are clarified with egg white (1 egg white per 1/2 liter of liqueur). Beat the whites until light foam and, continuing to beat, pour in the liqueur, place it in a warm place and, after the formation of white flakes, filter through cotton wool.
Do not confuse tincture with liqueur - these are two different categories of drinks. The latter are most often obtained by fermentation (or, conversely, simply mixing 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 type of alcohol close to tinctures - bitter. It includes bitters, some liqueurs and rare vermouths.
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Vodka tincture “Erofeich” or “VODKA EROFEYA”
Ingredients: 3 liters of vodka. 2 handfuls each of centaury, St. John's wort, medicinal capitol, polygonum, wormwood. 25 g each of thyme, sage, Alexandria leaf. 50 g each of dill seeds, anise, Bogorodskaya grass, garden dawn seeds, juniper berries, chicory, chamomile flowers and peony flowers. 100 g each of galangal roots and lemon root.
Preparation:
Cut all the plants, pour into a five-liter jar and fill with vodka. Seal the jar, place in a warm place for 1 day, then strain. Take a few drops before meals, adding to a glass of vodka. Experts say that this tincture has numerous healing properties.
Historical fact: the royal barber cured Count A.G. Orlov of a severe cold with it in 1768.
Tincture “Aromatic”
Ingredients: 50 g lemon zest, 1 nutmeg, 10 pcs. cloves, 1 liter of vodka.
Preparation:
Pour dry lemon zest, nutmeg and cloves with vodka and leave for 1 month. Strain and bottle.
Tincture “Healing”
Ingredients: 10 g anise, 10 g chamomile, 10 g 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 liter of vodka, 1/2 kg of cherries, 2 tbsp. spoons of honey.
Preparation:
Pour vodka over cherries and honey. After 3-5 days, drain the tincture, pour into bottles and seal.
Horseradish tincture
Ingredients: 1/2 l vodka, 4 tbsp. spoons of chopped horseradish root.
Preparation:
Pour crushed horseradish root with vodka and let stand for 1-2 days. Then drain the vodka, strain, pour into a bottle and seal.
Carrot tincture
Ingredients: 1/2 liter of vodka, 1/2 cup of dried carrots.
Preparation:
Pour vodka over the dried carrots and leave for a day, strain and pour into bottles, seal tightly.
Herbal tincture
Ingredients: 1 liter of vodka, 1 teaspoon of ground pepper, 1 teaspoon of allspice, 1 teaspoon of cumin, several mint leaves, parsley, linden flowers, 5 viburnum berries, 5 juniper berries, a sprig of rue.
Preparation:
Pour all components with vodka, let 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 it, place it on a baking sheet lined with clean paper and dry it in the oven, making sure that the berries do not burn. Pour 1/3 of the volume into bottles with dried berries, add vodka and place in a warm place for 3 weeks. Then strain the tincture and pour into clean bottles. Add a little vanilla sugar to each.
Ryabinovka(rowanberry on cognac)
Rinse rowan berries (picked after the first frost) in cold water, remove stems and pour into bottles 2/3 of their height.
Pour cognac and leave for about 3 weeks in a dark place. Then strain the tincture and store in tightly closed bottles.
Hunter's drink
Ingredients: 1/2 liter of vodka, 5-6 juniper berries (fresh or dry), 1 tbsp. a spoonful of garlic juice, pepper and salt to taste.
Preparation:
Mix all ingredients and leave 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, add vodka and leave for 2 months in a warm place. Then strain, color with cranberry juice, mix with sugar syrup and bottle.
Rose hip tincture
Ingredients: 1 liter of vodka, 80 g of rosehip flowers, 100 g of honey.
Preparation:
Boil rosehip flowers with honey, cool, strain and add vodka. Infuse for a week.
Rose tincture
Ingredients: 100 g rose petals, 200 g sugar, 100 ml water, 1 liter vodka.
Preparation:
Boil rose petals in sugar syrup, add vodka and leave for 2-3 weeks. Strain and bottle.
Anisette
Ingredients: vodka - 2.5 l, 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 turns out strong and bitter.
Homemade tincture of birch buds
Ingredients: vodka - half a liter, birch buds - 50 g, 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, lingonberries – 4 kg, cherries – 500 g, sugar syrup – 2.5 l, citric acid.
Preparation: buds are poured into a bottle, lingonberries and cherries are poured, cognac and vodka are poured. They insist for a week. Then syrup and acid are added. This homemade liqueur recipe 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 and citric acid are added. Dilute with water to taste. The resulting drink is not very strong, but aromatic.
Tincture on barberry leaves
Ingredients: vodka – 1 l, barberry leaves – 200 g
Preparation: The leaves are crushed and filled with vodka into bottles. I keep it at room temperature for a week. After a week, the tincture is filtered and bottled. Used in small quantities for medicinal purposes.
Tincture of honey and walnut partitions
Ingredients: vodka - 1 l, honey - 2 tbsp, walnut partitions - 0.5 kg, water - 0.5 l
Preparation: The partitions are infused 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: add herbs and nuts to the vodka and leave it in a warm place for two weeks. Then filter and consume.
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 placed in vodka and kept for 2 weeks. Then filter, add sugar, previously dissolved in a small amount of water.
Homemade propolis tincture
Ingredients: vodka – 1 l, propolis – 200 g, birch sap.
Preparation: propolis is crushed and poured into a bottle, filled with vodka. Shake well and leave for 3 days, shaking occasionally. If desired, add birch sap.
Caraway tincture
Ingredients: vodka – 1 l, cumin – 800 g, sugar, water – 3 l.
Preparation: caraway seeds are left to stand in water, vodka and sugar are added to the caraway water.
Homemade cognac - 1st option
Ingredients: 3 liters of vodka, 1 tbsp. spoon of premium tea, 3 tbsp. spoons of sugar, 5 pcs. bay leaf, 5 pcs. allspice, 5 pcs. black pepper, 1 piece of hot capsicum, 1 tbsp. a spoonful of mint or lemon balm, vanilla on the tip of a knife.
Preparation:
Mix all components, add vodka and keep in a dark place for 10 days. Then strain the drink and bottle it.
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 into 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 it.
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POPULAR RECIPES:
Tincture "Hunting"
Vodka- 1 l
Juniper berries- 40 g
Ground black pepper- 2 g
Dill seeds- 50 g
Salt- 10 g
Horseradish- 40 g
Black currant gin
Gin- 750 ml
Lemon zest- 5 g
Black currant- 1 kg
Powdered sugar- 30 g
Cherry Bourbon
Bourbon- 700 ml
Cherry (possibly with a pit)- 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 grains
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 release juices and other elements faster.
3. There is an opinion that the readiness of the tincture should be determined by the berries that float to the surface. In fact, this is not true. In any case, this thesis should not be used.
4. Another common opinion: harmful acids are released from the seeds of berries during the infusion process. This is true, but you should not be afraid of them - the doses are too small to cause any harm to a person.
5. Roasting caramelizes the fruit's natural sugars. This effect can be skillfully used - for example, fry pineapple slices in a frying pan, and only then add them to the tincture. This way, you won’t have to put sugar there, and the caramel will add richness to the color scheme.
First, tinctures appeared, which were prepared with alcohol, vodka, and later cognac. Then - balms, which differ from tinctures in their comparative thickness and variety of components. Tinctures and balms came 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 exactly which country or who exactly invented them first. But, most likely, one of the eastern countries became the birthplace of these medicinal drinks.
In Rus', tinctures appeared around the 10th century AD. e.
A certain man named Erofey tried to use an ancient oriental recipe to prepare a strong alcoholic drink. He insisted on vodka, mint, anise, and crushed nuts. He poured all the products included in the future tincture into a bottle and placed it in a warm place. The vessel stood in a warm room near the stove for more than 12 days. When Erofey decided to see what exactly he had come up with, he discovered a qualitatively new drink.
Now we can say with certainty that it was a tincture. The drink made by Erofey was widely sold among the people, and it was nicknamed in honor of the “inventor” - “Erofey vodka” or “Erofeich” vodka (recipe above)
Making cognac is a rather complex and lengthy process, the primary (initial) “material” for which is young dry wines, mainly white. The wine is distilled once and then aged in oak barrels.
In Rus', vodka has long been an integral attribute of every meal, as well as fishing, hunting, baths and all other “exciting” moments of pastime.
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