Recipe for homemade berry liqueur using vodka (alcohol, moonshine)

Homemade liqueurs are tasty and inexpensive alcohol that is easy to prepare yourself. Recipes for tinctures with moonshine, vodka or alcohol are made without distillation, the composition is natural and even healthy. It's easier to prepare than wine. And to prepare them correctly, just read the recipes that we have prepared.

General rules for different compositions

If you have ever made homemade wine, then you will find it even easier to handle the liqueur, since more “liberties” and deviations from the recipe are allowed here. But there are also general rules that allow you to make a truly tasty and healthy product:

1. The raw materials for liqueur - fruits and berries - must be of high quality, without mold or spoilage.
2. Be sure to remove all debris and insects, and do not put stems in the jar with the product. This gives the liqueur a swampy taste.
3. Liqueurs created by natural fermentation contain 5-12% alcohol. And for their fastening, vodka, moonshine, cognac, and alcohol are used. The alcoholic product, moreover, more effectively selects extractive substances from berries and fruits.
4. Liqueurs are divided according to ripening time, which depends on the product itself, as well as on the production method - self-fermentation or infusion in an alcohol-containing liquid:

• quickly ripening. They use soft berries such as raspberries, blackberries, strawberries, etc. Can be ready in a few days or weeks;
• medium ripening - from fairly dense berries - currants, viburnum, cherries, sweet cherries and other stone fruits. It takes from one to 2.5 months to ripen;
• late-ripening - those that use fruits that can be stored for a long time even without processing: apples, pears, quince, rowan and others. Their ripening period can be up to six months.

Types of liqueurs

Experts divide all liqueurs into three types, based on the speed of their maturation:

• Early ripening ones will be ready for consumption in a month. They are made from soft berries such as raspberries, strawberries, blackberries, strawberries. White and yellow raspberries are unsuitable. Yes, we admit, the taste is neither this nor that. After a long mockery of the berry by breeders, it acquired a new color, but completely lost its raspberry aroma, for which, in fact, it is valued. But small wild strawberries are a fairy tale! The liqueur from it is delicious and aromatic.

Important. You should not wash raspberries, strawberries, and blackberries after picking, otherwise there will be a lack of extract in the alcohol.

Mid-season

Stone fruits are suitable for them - cherries, cherries, plums, apricots, cherry plums, sloe, as well as currants. Ripening time is 1.5-2 months. It is especially loved by the people, superior in taste to Cherry liqueur. Plum can compete with it - soft, sweet and insidious. Tempts you to drink more, but gets you drunk quickly.

Late-ripening ones are made from fruit. Apples, pears, and quinces are excellent for this purpose. The drink will mature for 3 to 6 months. A tasty drink will be made from late varieties of apples. You can also use early ones, but then they should be “diluted” with pears that do not have acidity. By the way, this is why pear liqueur is inferior to apple liqueur - it lacks acid, and often aroma. But if you mix apples, pears and ripe quince, it will be a flavor bomb. If you get a not quite ripe quince, let it sit, then it will give all its aroma to the drink.

• Mid-season. Stone fruits are suitable for them - cherries, cherries, plums, apricots, cherry plums, sloe, as well as currants. Ripening time is 1.5-2 months. It is especially loved by the people, superior in taste to Cherry liqueur. Plum can compete with it - soft, sweet and insidious. Tempts you to drink more, but gets you drunk quickly.
• Late-ripening ones are made from fruit. Apples, pears, and quinces are excellent for this purpose. The drink will mature for 3 to 6 months. A tasty drink will be made from late varieties of apples. You can also use early ones, but then they should be “diluted” with pears that do not have acidity. By the way, this is why pear liqueur is inferior to apple liqueur - it lacks acid, and often aroma. But if you mix apples, pears and ripe quince, it will be a flavor bomb. If you get a not quite ripe quince, let it sit, then it will give all its aroma to the drink.

Kiwi liqueur

The exotic fruit, which is now available in any supermarket, is great for light alcoholic drinks.

Advice! But there is a little secret on how to make the liqueur much more pleasant. The aroma of kiwi is quite weak. Therefore, it is advisable to add any citrus fruits to the drink.

Ingredients:

• fresh kiwi – 5 pcs.;
• orange – 1 pc.;
• water – 150 ml;
• vodka – 0.5 l;
• sugar – 250 g.

Preparation:

1. Peel the kiwi fruits and mash them to a puree using a regular fork or blender.
2. We remove the zest from the orange, and then add it to the green mass and fill it with an alcoholic base.
3. Leave the tightly sealed mixture for 30 days. The main thing is not to forget to periodically take it out of the pantry or cellar and shake it.
4. After a month, you need to filter the liqueur through cheesecloth and squeeze out the cake, but do not throw it away.
5. Place the fruit base and sugar in a saucepan and fill with water. The mixture must be boiled for 3 minutes, remembering to stir.
6. After filtering the fruit syrup through cheesecloth, add it to the liqueur. The result is a pleasant drink with a strength of up to 25 degrees.

What is the difference between tincture, liqueur and liqueur

In general, liqueur, liqueur and tincture are very similar, since the preparation recipe is the same.

But there is one important difference - the sugar content:

• Thus, liqueurs contain up to 60%
• Liqueurs from 28% to 40%,
• Tinctures contain up to 30%, but most often do not contain any.

That is why liqueur, liqueur and tincture are considered different types of alcohol. In terms of preparation technology, tincture and liqueur are similar. The infusion method is popular for them, but for pouring, a fermentation method is often used, like in wines. But in general, all three drinks are similar.

What is the difference between liqueur and tincture?

To make them, any aromatic fruits and berries are used. Fruit raw materials are poured with normalized alcohol, vodka, moonshine or more noble drinks such as cognac and infused for a long time (from 3 months or more). During this time, some of the juice and sugars, coloring matter and aromatic compounds are extracted from the aromatic additives.

Tincture is a less sweet drink (up to 30% sugar). The strength may vary depending on the aromatic raw materials used for infusion. In herbal tinctures, the strength reaches 35-40%, and fruit and berry drinks can be less strong due to the juice they contain, which partially passes into the infusion and reduces its strength.

The preparation time for the tincture is only 1-4 weeks. Compared to liqueurs, these are quicker, but no less tasty drinks. Some tinctures are prepared not only for their taste, they also have a pronounced medicinal effect. Such tinctures include bitters, pepper and horseradish, herbal balms such as Chartreuse or Becherovka, etc. Quick infusion is also used to refine vodka or moonshine. In this case, the author can create an imitation of an expensive drink from improvised means.

But all these differences relate only to the infusion time and sugar content. Therefore, the definitions of both types of alcohol are quite arbitrary, and the tinctures and liqueurs from moonshine developed by craftsmen have an unusual color and taste no matter how they are made.

What's the difference between liqueurs and tinctures?

For both, fruits and berries can be used as raw materials.
Both are alcoholic drinks. But there are also very significant differences between them. To make it easier to understand them, let's look at the information in the table. It indicates the main features of drinks and the differences in their composition and production method.

If sugar is one of the main ingredients in liqueur, then in tincture it is necessary only to soften the taste and make the tincture easier to take.

There is another interesting distinctive feature: liqueurs contain more extractive substances, which are generally beneficial for the body, but may not have the best effect on a weakened person. This:

• amino acids;
• glutamine;
• glutamic acid.

Extractive substances can cause slight relaxation and drowsiness, which is why, after treating ourselves to a liqueur, we often feel the urge to take a nap.

During the preparation process, liqueurs are kept in a cool place, and tinctures are kept in a warm and somewhat dark place.

Raspberry liqueur with alcohol

Ingredients:

• vodka – 1,250 grams of vodka;
• raspberries – 4 kilograms;
• sugar – 300 grams;
• water – 200 milliliters

Cooking method:

Pour ripe, sorted raspberries into a glass jar. Pour in vodka until it barely covers the berries. Then put it in the sun, after 2-3 days, drain the vodka. Prepare sugar syrup and gradually pour vodka into the hot syrup, stirring occasionally, then strain through cotton wool, pour the liquor into the bottle below the neck, and seal it. Place in a warm place to infuse for several weeks, then carefully bottle. Raspberry liqueur is ready. Treat your family and friends. An excellent drink for the holiday table, but you shouldn’t overuse it, despite its sweetness and taste, it can quickly become stupefying.

Bon appetit!

Pineapple liqueur

Pineapple liqueur, like rum, is considered a classic alcoholic product of Central and South America. Preparing such alcohol at home is not expensive from a financial point of view, and the product made independently is quite close in quality to its industrial counterpart, not differing much from samples of expensive products supplied.

Ingredients:

• pineapples – 1 kg;
• water – 550 ml;
• sugar – 250 g;
• drinking alcohol – 400 ml.

Preparation of liqueur

1. Chop the pineapples.
2. Prepare syrup from water and sugar.
3. Mix the cooled syrup with alcohol.
4. Pour a mixture of alcohol and sugar over the crushed pineapple and close the vessel with the resulting mass.

The time it takes to mature homemade pineapple-based liqueur is 3 to 4 weeks. After the product has infused, the liquid must be filtered and bottled.

How to make plum liqueur yourself?

Plum liqueur at home is prepared from overripe fruits that have no signs of rot or passages made by parasitic insects. Plum tincture, prepared from fruits with and without seeds, differs in taste. The seeds add a slight almond flavor. The owner decides what the drink will be like. Homemade plum liqueur is low-alcohol and tastes like a dense dessert wine. Slivovitz is often used as an aperitif to increase appetite.

There are several ways to prepare berries for juice:

• pour the prepared plum tree fruits with ethanol and leave for a month and a half;
• ensure fermentation of the fruit mass with the addition of a small amount of sweetener;
• add strong alcohol heated to 65 degrees Celsius to the fruits, keep for 7-9 hours in a sealed container;
• sprinkle the peeled plums with sugar, bring to a boil, and only then add the alcohol-containing base.

After collecting and preparing the fruits of the plum tree for processing, you need to prepare the container. All vessels that are supposed to be used during the production of plum liqueur must be sterilized. This can be done by treating containers with hot steam, iodine solution, or fumigation with sulfur. It is recommended to use containers made of glass, food grade plastic, or enameled. Let's look at simple, economical recipes on how to make plum liqueur with your own hands.

Instant cherry liqueur with vodka

Ingredients:

• 1 kg of cherries (fresh or frozen);
• 0.7 kg sugar;
• 0.5 l of vodka;
• 1 liter of purified water;
• 5-6 dried cherry leaves.

Preparation:

1. To prepare the liqueur, it is advisable to take a stainless steel pan, because it does not oxidize and will not be influenced by “aggressive” components during the preparation of this alcoholic drink.
2. Pour well-washed cherries into a saucepan with a volume of at least 3 liters.
3. It is advisable to get rid of the seeds in advance.
4. But, if you don’t have time for this, you can also use berries with seeds (at the end of cooking, we will definitely strain everything, and the seeds will go away).
5. We also put dried cherry leaves here (I dried them quickly enough: on a wire rack, covered with a net, they dried on the balcony in 3 days).
6. It is no coincidence that cherries are used in this recipe, because it is known that this berry is an excellent antioxidant and even has antiseptic qualities.
7. Depending on what flavor you like, you can add orange zest; strawberries, raspberries, blackberries, red and black currants are also suitable.
8. Cover everything with sugar.
9. If the cherries are too sour or you like sweeter drinks, then you can add 100-200 grams more sugar.
10. Then put this pan on the stove, fill everything with water, bring to a boil and cook over low heat for 10 minutes.
11. The result was a sweet syrup with cherries.
12. Next, remove it from the stove and let it cool completely.
13. You can put it in a cold place for this purpose.
14. When everything has cooled down, the syrup can be filtered.
15. To do this, I take regular gauze, folded in two layers, and strain the cherry syrup through it into a three-liter glass jar.
16. Now carefully pour vodka into this jar.
17. If you adhere to the indicated proportions, you will get a drink with approximately 27 degrees of alcohol.
18. If you don’t have vodka, you can replace it with moonshine and diluted alcohol (40% alcohol to 60% water).
19. Mix everything thoroughly, close with a lid or stopper and wait for it to brew.
20. Cherry liqueur can be stored in any glass container.
21. You can try it the next day, but if this alcoholic drink sits in a dark place longer, it will taste much better.
22. The bouquet of all components will open, the drink will become more aromatic and intoxicating.
23. The liqueur is stored in a cool place; you can also put it in the refrigerator, away from the freezing compartment.
24. If you like this recipe, you can experiment and make liqueurs from various berries and fruits and even chokeberries and viburnum, and then use them in cocktails.
25. Alcohol “extracts” the beneficial properties from cherries and other fruits and berries, so this drink also contains vitamins.
26. And how happy your acquaintances and friends will be when you bring them a bottle of sweet, intoxicating liqueur for dinner.
27. It is much tastier than any store-bought tinctures, and most importantly, it contains no preservatives or harmful dyes and flavors.
28. Unfortunately, people who suffer from diabetes should not drink such drinks, as they are made with sugar syrup.

Bon appetit!

Liqueur recipes

Blueberry liqueur with vodka

A very simple recipe that only requires two products? blueberries and factory vodka. Blueberries in the amount of 1.5 kg need to be sorted, washed, and poured into a jar. Pour vodka, seal and leave in a dark place for 1 month. Should the room temperature be stable during this entire time? 18-26?S.

Then the drink is filtered, and the blueberries are squeezed out using a gauze bag. Filter the drink again, add sweet syrup made from 1 tbsp. sugar and 250 ml water.

The composition is stirred and poured into bottles with tight stoppers. The blueberry liqueur is transferred to a cool place to ripen for 2 weeks.

Blackcurrant liqueur ?Spotykach?

A drink is made with the “speaking” name from the following ingredients:

• Ripe black currant berries? 1 kg.
• Sugar ? 1 kg.
• Vodka? 750 ml.
• Water? 3.5 tbsp.

Cooking technology:

1. The berries are carefully sorted, washed and dried.
2. Grind into pulp using a wooden pestle, masher, or meat grinder.
3. Squeeze out the currant juice through a linen bag.
4. Syrup is made from sugar and water, skimming off the white foam that forms on the surface.
5. Currant juice is poured into the hot syrup, the solution is allowed to boil and immediately removed from the heat.
6. Pour in vodka and mix well.
7. Place on low heat and heat until it thickens.

Ready ?Spottykach? cool, bottle. Seal tightly and store in the refrigerator, basement or cellar.

Citrus liqueur

The original orange-lemon liqueur is made from citrus zest. You can take them separately or mix them in equal proportions. The total mass of raw materials per 1 liter of vodka should be 300 g. In addition to zest and alcohol, this recipe uses sugar (400 g) and water (2 tbsp.).

Orange and/or lemon zest is poured with vodka. Close the jar with a lid. Leave in a warm place for 2-3 months.

The citrus alcohol infusion is filtered. At the same time, sugar syrup is boiled. Pour the tincture into the hot syrup in a thin stream and mix well.

The drink is filtered again, poured into a glass bottle, and sealed. In this form, the liqueur is left to mature in a warm room for several weeks.

Then carefully drain the sediment and bottle it into clean bottles with tight corks.

Liqueurs

For Russian people, liqueur is more familiar. In earlier times, this alcoholic product could be found in almost any home. This is a sweet drink, pleasant in taste, thick and even slightly stretchy.

To many it resembles liqueur. At the same time, real liqueur costs a lot of money, but liqueur is always available: it is enough to have a small supply of sugar in the house and grow the most modest harvest of raspberries, currants or cherries in the garden. From these ingredients you can easily prepare the desired drink.

See: The best liqueur recipes at home

How to make liqueur at home

Nalivka is a drink made using berries and fruits based on alcohol. Traditionally, its strength does not exceed 25º. It has a sweet and sour taste, and if mixed with a lot of sugar, it turns into a liqueur. Preparing liqueur at home takes from 1 month to six months, depending on the shelf life of the raw materials. It can be added to tea or coffee, used in various cocktails, and confectioners soak their products with the tincture.

How to make liqueur at home so that it turns out delicious. This process consists of two stages:

1. Berries and chopped fruits are covered with a large amount of sugar and doused with alcohol. Flavor and aroma are released.
2. The mixture is settled and filtered, and then left in the sun or indoors, depending on the technology, until the required conditions are achieved.

The seeds and skin of berries and fruits should not be removed; the substances contained in them are necessary for the drink to be of high quality. They just need to be sorted and washed

Hard fruits can be washed more thoroughly, but soft ones can be rinsed carefully; keeping them in water for a long time is not recommended.

The strength of the drink depends on what alcohol is used for preparation. The juice released from the fruit and sugar syrup reduce the degree of alcohol due to the water content. If it is necessary to reduce this indicator, then purified or spring water is used.

When the taste of the liqueur is not sweet enough, sugar is added to it. This should be done at the very last stage, when the product is strained and diluted. To do this, sugar must first be dissolved in a small volume of water.

Definitions

Nalivka is a sweet alcoholic drink made from fruits and berries. Usually infused with vodka or ethyl alcohol. Several centuries ago, liqueurs were extremely popular in Rus' compared to the wine that is widespread today. And this is understandable, because the main ingredients for them were fruits and berries grown on their own farms. Whereas grapes in our country were found only in some areas. The raw materials for making liqueurs are berries available in the summer, such as currants, raspberries, strawberries, and cherries. The best fruits to use are apples, pears, peaches, etc. It is worth noting that for liqueurs, only the fruit pulp containing juice is taken, from which the seeds and seeds are extracted. The peel is also of high value, because it contains tannins, coloring and aromatic substances.

Tincture

Tincture is an alcoholic drink made from berries, medicinal herbs, leaves, flowers, and roots. The basis for it can be vodka, alcohol, moonshine. Tinctures have a medicinal effect. During their preparation, the alcohol is saturated with aromatic substances, changing the taste of the drink. As a rule, it is aged until essential oils and biologically active components are completely dissolved. Time intervals directly depend on the type of raw materials used. There are simple tinctures, which are made from one fragrant ingredient, and prefabricated ones, which include a mixture of various seeds, roots, herbs, etc. Also, a drink of this type can be bitter, sweet or semi-sweet, depending on the strength of the ingredients it contains.

Let's take a closer look at each of the drinks that interest us. The liqueurs are made exclusively from fruits and berries with the addition of large amounts of sugar. This explains their richly sweet and often even cloying taste. The drink contains from 28 to 40% sugar. Its ripening period ranges from one month to six months. All this time, the “elixir” should be stored in a cool, dark place. The maximum strength of liqueurs is 18-20 degrees. They act as a more “challenging” alternative to wine and can be used as an aperitif. But most often the drink is consumed during home feasts in fairly large quantities. Like any alcohol, it has a relaxing and cheerful effect. When preparing liqueurs, it is quite acceptable to deviate from the recipe, adjusting the amount of sugar, adding honey after fermentation, etc. Perhaps the most popular drink of this type in our country is made from cherries.

Typical mistakes when fermenting the liqueur base

Homemade liqueur from raspberries, cherries, blueberries, pears, and other fruits and berries can be made by fermentation. In this case, the alcohol base is not used, since the alcohol in the drink is formed as a result of yeast processing sugar-containing raw materials and granulated sugar added to the solution. Alcohol and unprocessed sugar residues? preservatives. They provide stability during long-term storage of the drink.

In some cases, it is recommended to place the base for the liqueur on the windowsill while the berries are fermenting. It is recommended not to cover the neck of the fermentation container with a lid, but to tie it with gauze. This is wrong and irrational.

The fact is that under the influence of direct sunlight, the concentration of sugars in fruit or berry raw materials decreases, and the alcohol formed while the wort ferments evaporates. Accordingly, the taste of the future liqueur becomes worse, and the strength decreases. In addition, if the seal is not hermetically sealed, air freely penetrates into the container where the base for pouring ferments and causes an oxidation reaction of the components of the solution. As a result, acetic acid is formed? the product turns sour.

During the fermentation period, the containers must be closed with lids with a water seal and placed in a dark place. Without a water seal, a mixture of berries (fruits) and sugar can be left in an open jar for no longer than 2-3 days. It is during this period that the wort begins to ferment, as evidenced by abundant foam on the surface of the solution, a characteristic sour smell, and hissing.

At home, liqueurs can be made at any time of the year.

It is very important to maintain the correct temperature in the room where the wort ferments. Optimal temperature for fermentation of base for liqueur? 18-26?S. In winter, when it is difficult to maintain such a temperature in the room, the bottles in which the berry solution ferments must be placed closer to the heating radiators

If the temperature is below normal, fermentation will not begin at all or will stop after some time. But heat is also harmful to wort. Fermentation in this case is too active, accompanied by the formation of abundant foam, as a result of which the taste of the future drink deteriorates and the strength decreases

In winter, when it is difficult to maintain such a temperature in the room, the bottles in which the berry solution ferments must be placed closer to the heating radiators. If the temperature is below normal, fermentation will not begin at all or will stop after some time. But heat is also harmful to wort. Fermentation in this case is too active, accompanied by the formation of abundant foam, as a result of which the taste of the future drink deteriorates and the strength decreases.

Another typical mistake made by inexperienced winemakers? decanting unfermented wort. Signs that fermentation is complete are: partial lightening of color, sediment at the bottom, no bubbles in the water seal, or a loose rubber glove. You can proceed to the next stage of preparing liqueur at home only after all these signs have been observed for 24 hours.

What is tincture

The tincture is most often used for medicinal purposes. This is what distinguishes a tincture from a liqueur. Its main purpose is to warm and treat during colds. If you drink the drink correctly, and not abuse it, then it will boost the immune system, strengthen the entire body, and normalize the functioning of the digestive system.

Most often, tinctures are prepared based on medicinal herbs, flowers, roots, rose hips and dried fruits. Here's another difference between liqueur and tincture. The first is prepared from fresh fruits, and the second most often from dried ingredients. Sugar is also added to the tincture, but there is significantly less of it. The main ingredient in the tincture is alcohol, which is often replaced with vodka or moonshine. And there are much fewer dry ingredients here than ripe ones in the liqueur. And this is also how tincture differs from liqueurs. This drink is not so viscous. But if you prepare it correctly, its taste is in no way inferior to liqueur.

Although you won’t be able to drink the tincture like a liqueur, savoring every sip. After all, another difference between these two, at first glance, such similar drinks, is the amount of alcohol. The liqueur is twenty degrees, the tincture is about forty.

The tincture can be prepared based on one ingredient, but it happens that it includes not only herbs of different types, but also roots and flowers mixed.

Infusions are also divided into bitter, sweet and semi-sweet. It all depends on how the drink is going to be used.

To prepare you need vodka (one liter), a couple of tablespoons of honey, five pods of red pepper, a couple of tablespoons of dry paprika, lemon zest, vanilla, cinnamon, black peppercorns.

First you need to make cuts on the pepper pods, put them in a jar and fill them with vodka. This mixture is infused for about a week. The temperature should not exceed sixteen degrees. The jar needs to be shaken a couple of times a day. When the vodka turns brown, strain it thoroughly through cheesecloth. After this, honey and spices are added to the tincture.

All this is mixed well and infused for another couple of days.

All. After this, the drink is ready to drink.

Recipes

There are numerous recipes for making liqueurs. They differ in composition and method. Let's list some of them.

Aromatic grape liqueur requires:

• 2 kg of berries;
• 700 g sugar;
• 200 ml water.

Let it sit for a month until the end of fermentation.

Sea ​​buckthorn

A liqueur from fresh or frozen sea buckthorn is prepared by fermentation or with alcohol. The classic method requires:

• 3 kg of berries;
• 1 kg sugar;
• 200 ml water.

The mashed, unwashed sea buckthorn is placed in a container, the remaining products are added and mixed. After 4 days, change the dishes, put on a water seal, leaving it for a month or 50 days. Remove oil on the surface. After the process is completed, it is filtered and bottled. Store up to 6 months refrigerated. Strength up to 12 degrees.

1. Mix 1 kg of sea buckthorn and 300 g of sugar. Wait up to 5 days for the juice to release in a closed jar, shake. Add 1 liter of vodka, mix and leave for up to 45 days, removing the oil.
2. Strain and pour into another container.
3. 100 ml of water and 100 g of sugar are turned into syrup and allowed to cool. Pour it over the remaining berries, leave for 3 days, filter, and combine with the vodka mixture.
4. Stabilize the taste for another 3 days in a cold place.

Strong apple

Apple liqueur includes:

• 2.5 kg of fruits;
• 2 kg sugar;
• 1.5 liters of vodka;
• 3 liters of water.

It takes 45 days to prepare according to the following steps:

1. Fill the container with apples cut into quarters. Remove the core and peel.
2. Add vodka and water and leave for 2 weeks, covering the throat with gauze.
3. We check: if there are slices at the bottom and there is sediment, filter the contents. Add sugar, keep it for 2 days, and then put it in the refrigerator for 10 days.
4. Strain again, bottle and let sit for a month.

Apple liqueur is ready if stored in the refrigerator.

Chokeberry, lingonberry, sloe with vodka

Chokeberry (rowan) liqueur is prepared from 1.5 liters of vodka, 200 grams of berries, and an arbitrary amount of sugar. Fill the container with ingredients and leave for 3 months.

Lingonberry liqueur: juice from 3 kg of berries, 1 kg of sugar, 1 liter of vodka and water. Boil the syrup, mix with juice, add vodka and wait 2 days. Lingonberry liqueur is ready.

Sloe liqueur requires:

• 5 kg of berries;
• 2.5 kg of sugar;
• 4.5 liters of vodka.

Sloes with sugar ferment for 6 weeks, then add 0.5 liters of vodka and keep for 4 months. After this, filter and add the rest of the vodka. The mixture is boiled and poured. Sloe liqueur is ready in six months, but you can wait up to a year.

An easier-to-prepare sloe liqueur consists of a liter of vodka, 1 kg of berries and sugar (from 100 to 300 g). The seedless pulp should be placed in a container with sugar and kept warm for 3 days. Then add vodka and leave for 2 weeks, shaking at first. Strain and pour.

Sloe without vodka

Sloe liqueur, prepared according to the principle of wine, undergoes natural fermentation. Compound:

• 4 kg of berries;
• 1.5 kg sugar;
• 200 ml water.

The method is as follows:

• Place the unwashed, seedless berries in a jar, add the rest of the ingredients, and stir.
• Leave for 2 or 3 days under gauze until signs of fermentation, stir.
• Install a water seal and move the jar to a dark place at room temperature.
• Fermentation will end in 30 or 50 days. Drain off the sediment and filter.

Kalinovaya

Viburnum liqueur at home - composition:

• 500 ml viburnum;
• 500 ml vodka;
• 2 table. l. honey

Duration: 45 days. Place clean berries (1/2 container) into a two-liter bottle, add some vodka, leave for a day, sealed. Add the remaining vodka and honey and store for 1 month, sealed with a cork.

Grushevka

Pear liqueur can be prepared from sugary varieties. For 1 kg of fruit, take a glass of sugar (250 ml), 200 ml of water, spices (cloves, cinnamon).

The pulp of clean pears with peel, without core, is crushed. Add cinnamon and vodka to the puree and leave in a warm place for a month. Strain, squeeze, pour in the cooled syrup, cooked in 5 minutes. We wait a week, after which the pear liqueur is ready.

Cooking process

How to make liqueur at home?

1. Berries or fruits are infused with vodka and alcohol.
2. After some time, the mixture is filtered and sugar is added to 300 g/liter.
3. Bottled and sealed with corks.

Note! In the fermentation method, a more complex technology is followed. Let's consider both methods.

Strong alcoholic drink

A quick homemade liqueur recipe includes strong alcohol, berries or fruits, sugar, spices, and takes no more than a month. Alcohol liqueurs require the following equipment:

• Clean containers.
• Water seal (hydraulic seal) is a rubber tube with a diameter of 1 cm and a length of up to 40 cm, hermetically connected to the lid.
• Gauze.
• Bottles for the finished product.

Preparing a strong liqueur at home requires sugar in the amount of 1/3 of the mass of fruit raw materials and 1/5 of alcohol.

An example is gooseberry liqueur. You need 4 cups of gooseberries, sugar (less possible), vodka. Water is added to taste. Preparation period: up to 45 days.

Place the ingredients in a three-liter jar in the specified sequence. The jar is closed with a lid and stored in a dark place. If sediment appears, strain the mixture, separating it from the gooseberries. Pour into bottles and store refrigerated.

Low alcohol liqueur

Recipes for low-alcohol drinks are made from fruits (berries) and sugar. Typically the cooking order is as follows:

1. Fill the container 2/3 full and add sugar to the top.
2. Place in a warm place for up to 5 days, shake.
3. When fermentation begins, we move the bottle to a dark place for up to 2.5 months (or less).
4. When fermentation is over, filter through cheesecloth and bottle and store.

So, cherry plum liqueur is made from:

• 2 kg of fruits;
• 1.5 kg sugar;
• 200 ml water.

The cherry plum liqueur is kept in the dark for several days. When signs of fermentation appear, put on a water seal. After 1 or 1.5 months, the liquid must be filtered and the raw materials squeezed out. Bottles with contents are kept in the cold for 2 months. Another example when recipes are implemented using a similar method is grape liqueur.

Cranberry insidious tincture

Ingredients:

• 1 tbsp. cranberries
• 0.5 l of moonshine of the highest quality
• 1 tbsp. l. Sahara
• 50 ml water

Cooking method:

1. Cranberries are poured into a liter jar.
2. The berries are pounded into a pulp with a wooden masher, poured with moonshine, mixed well, covered and left to infuse in a dark and warm place for two weeks.
3. The resulting infusion is filtered.
4. If the drink turns out to be sour, add a little sugar syrup.
5. Store in the basement or refrigerator.
6. The taste is more reminiscent of cranberry juice: the degree is almost not felt, so when drinking it you need to be careful not to inadvertently get drunk.
7. As an exception, some tinctures need to be additionally saturated with oxygen.
8. But, as a rule, it is not recommended to open the lid during infusion in order to avoid unwanted oxidation of the alcohol.

Bon appetit!

Raspberry tincture

Ingredients:

• Vodka;
• 2 liter jars of raspberries.

Cooking method:

Take two liter jars of raspberries. It is best to use freshly picked berries. They can be bought at almost any market or, at worst, in a supermarket. If you have your own garden or vegetable garden where raspberries grow, then this option will, of course, be the best. Be sure to remove all the stems from the berries, otherwise the drink may acquire a very tart taste.

How to make delicious liqueur at home

Below we describe how to properly make a tasty liqueur at home using alcohol.

You will need prepared products and containers. Products - any high-quality berries and fruits, sugar, alcohol.

First of all, before making homemade liqueur, you need to select ripe and clean fruits and berries, remove any extraneous greens, leaves or roots

At the same time, it is not very important whether the raw materials are whole or crumpled; this does not matter for the quality of the finished product. It is imperative to process the raw materials - wash the berries and fruits, dry them

You should also carefully prepare glass containers for pouring alcohol at home.

Container for fermentation - a glass jar with a capacity of 3 or 10 liters, a water seal, gauze, glass bottles for bottling the finished liqueur and storage. Water seal (hydraulic seal) - a rubber tube with a diameter of about 10 mm and a length of 30-40 cm, one end is tightly mounted into the lid of the jar (there must be complete tightness), the other end is placed in a glass of water (so that carbon dioxide formed during fermentation escapes, and no air came back). For the first 2-3 days you can do without a water seal (tie the neck of the jar with several layers of gauze), but as soon as the fermentation process begins, such a seal is absolutely necessary.

Next, you need to pour fruits, berries or fruits into the jar, add sugar if the raw material is juicy, or fill it with sugar syrup. And then follow according to the instructions (recipe). Now close the neck of the jar with gauze.

Place a container with unripe homemade alcohol liqueur in the sun so that the fermentation process begins faster and the liqueur does not become over-acidified. It is necessary to tightly close the neck of the glass container with gauze because otherwise the alcohol and sugar will partially evaporate, and part of the alcohol will ferment due to the presence of oxygen in the air, forming vinegar.

When fermentation begins, be sure to place the jars in a dark place. The minimum fermentation period is at least 14 days, the maximum is 50-60 days, it all depends on the type of raw material and the ambient temperature. The liqueur is a fairly heat-loving product, 22-28° C - and it feels great.

If the temperature is lower, fermentation, the main life process, will slow down. This threatens not only an extension of the production time of the liqueur, but also a deterioration in taste, color and, accordingly, quality.

A small digression: the fermentation process is somewhat similar to meditation, so try, looking at the bubbles gurgling with different frequencies and volumes, and think about something good, for example, what kind of fun and memorable holiday you will organize in connection with the tasting of your liqueur, what you will make toasts, etc.

When fermentation ended and gas bubbles stopped appearing, the liqueur became a little lighter. Now you definitely need to filter it through several layers of gauze.

Then pour into prepared (washed, doused with boiling water and well-dried) bottles and jars, close tightly and place in a cool, dark place.

Production technology

In everyday life, for active lovers of such alcoholic products, these words have become synonymous, and they do not really think about how liqueur differs from tincture.

In reality, both options always had clearer differences in manufacturing technology, composition, and strength. Upon careful examination of the raw materials and methods of preparation of both varieties, it becomes clear what exactly is the difference between liqueur and tincture.

How to make liqueur and what it is

• To prepare it, take exclusively the juicy pulp of fruits such as pears, apples, cherries, peaches and similar fruits without seeds or seeds. Of great value is the skin, which imbues the product with specific shades, and its tannins provide flavor viscosity. A stable and strong aroma is ensured by the level of essential oils in the fruit. The optimal raw materials for its preparation are seasonal berries such as raspberries, strawberries and currants.
• The product's recipe is characterized by a high amount of sugar and the presence of citric acid, which is why it is so rich and even sweetishly cloying. At the same time, its strength is lower than that of infused alcohol and varies between 18-20%. But the level of sugar content is much higher and ranges from 28 to 40%.
• As a rule, the basis for the production of this tasty alcohol can be alcohol, vodka or moonshine.

The alcohol used must have a strength of 40 degrees, but not contain a persistent odor.

• Depending on the raw materials used from all kinds of berries or fruits, the ripening period of the liqueur may vary and last from 1 month to six months. At the same time, it is placed in an airtight container and should ripen in a dark and cool place.
• Its production also differs from tincture in that experiments with the recipe are allowed. Therefore, at your discretion, you can change the dosage of sugar, supplementing the product with interesting ingredients.

How to make a tincture

• As the main raw materials, you can take various roots, herbal plants, fruit and berry components and spices that have healing properties.
• The base for infusion can be high-quality vodka, alcohol and even moonshine. Infusion is based on the main feature of alcohol to absorb essential oils and biologically active components from dried or fresh plants, fruits and berries and saturate the resulting product with them.
• The time it takes to prepare it at room temperature depends on the raw materials used and can last from 2 weeks to 1.5 months. To speed up the ripening period, it can be warmed by warm wrapping or heating to 50-55 degrees.
• When comparing the product with liqueur, we pay attention to the fact that it is much stronger in degrees and sometimes reaches 45% or more. The sugar content is much lower, and its minimum concentration in bitter liqueurs borders on 2%, and in sweet liqueurs it reaches only 30%.
• It is very important for its production to strictly follow the recipe, since distortion of the ratios of ingredients can affect the medicinal properties.

General rules for making liqueurs

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At home, different types of liqueurs are made from 1 to 6 months. This time gap depends on the type, quantity of raw materials and method of preparing the drink. Based on these indicators, liqueurs are divided into early-ripening, mid-ripening and late-ripening.

To make an early ripening liqueur, you need to choose soft berries, for example, raspberries, blueberries, strawberries. For mid-season fruits, stone fruits (cherries, dogwoods, plums, etc.) and hard berries (currants, viburnum, lingonberries) are used. To ripen at home, such a liqueur will require from 40 days to 2.5 months.

Late-ripening liqueurs are made from fruits with a long shelf life, such as apples, pears, rowan berries, citrus fruits, quinces, etc. The duration of ripening, depending on whether the fruit solution is fermented or infused on a ready-made alcoholic base, varies from 3 months to six months.

Before placing berries and fruits in a container for fermentation or infusion in alcohol, you need to choose only the ripest, cleanest, without rot or wormholes. Garbage, insects, twigs, leaves, stalks and receptacles are removed so that they do not spoil the taste of the finished drink. Can I use whole, cut or crushed fruits to make liqueur? This does not affect the quality of the drink in any way.

When the liqueur is made with vodka or alcohol, sugar is added to the solution after a certain period of infusion. The drink is filtered, sugar is added or pre-prepared syrup is added. Proportions of sugar relative to 1 liter of alcohol infusion? 200-300 g. The finished drink is bottled and stored in clean bottles with tight-fitting caps.

Difference between liqueur and liqueur

Both of them fully deserve the definition of “divine nectar”. Do you doubt what you should treat your guests to, because you want to choose the best for your loved ones? Let's look at these drinks in more detail then.

We already know about the liqueur that this magnificent elixir:

• contains up to 40 g of sugar per 1 liter;
• not too strong – up to 200;
• can be prepared from different fruits, both by fermentation and settling with the addition of sugar syrup.

Liquor is produced only in one way - the method of maceration, that is, infusion. In addition to the main composition of fruits, the liqueur can be made more piquant by adding herbs and spices.

Liqueur is for those who prefer strong alcohol: it can contain up to 50% alcohol. There is also a lot of sugar in it: up to 60%.

Thus, if among your guests there are more young girls, then offer them a drink. If older ladies prevail, then liqueur is more suitable. Older women often prefer stronger drinks. If you are expecting men of any age over 18, then put vodka or brandy on the table: representatives of the stronger sex are often indifferent to sweets.

Before you start making your own alcohol, decide what exactly you need. Do you want to organize holidays and family gatherings more often? Make liqueurs, liqueurs or homemade wine. Do you need to recuperate or heal? Learn recipes for the most effective tinctures that suit your case.

Pouring Minute

The main disadvantage of making alcohol yourself is the need for a long wait. One of the best summer spirit liqueur recipes helps correct this problem.

Note! It can be prepared with almost any drink, experimenting with flavor combinations. The main thing is to have a syringe and a long knitting needle at home.

Ingredients:

• whole watermelon - 1 pc.;
• alcohol – 100 ml per 1 kg of berries.

Preparation:

1. Cool and wipe the watermelon so that it is nice and shiny. We make a puncture in the area of ​​the tail with a knitting needle. It must be inserted to the core of the berry. There is a natural cavity there. You may need to make several attempts.
2. We fill the syringe with alcohol and inject it through the resulting hole. There's no need to rush. The watermelon must have time to release air so that the alcohol does not start pouring out.
3. When finished, you need to seal the holes from the knitting needles. One of the simplest options is to use the bottom of a disposable cup and tape.
4. The watermelon is wrapped in a bag and hung with its tail up in a dark, cool place. All you have to do is wait 8-10 hours.
5. The recipe for this liqueur is especially good because after waiting, you can decant the liquid into a bottle, and the pulp turns into a unique light snack that can also be served to guests.

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What kind of drinks can there be?

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Homemade tinctures made from berries, alcohol, vodka or moonshine can be:

– bitter (without added sugar);

– spicy (with the addition of spices and herbs);

– sweet (sugar is added to the drink).

Strong drinks with a high sugar content are classified as liqueurs or liqueurs.

Homemade bitters from berries in alcohol are made with a strength of 30 to 60 degrees. Sweet tincture of berries with vodka - less than 28 degrees. Moonshine used to prepare the product undergoes mandatory additional distillation or purification.

Homemade berry tincture is used as a remedy. You can use it as an aperitif to improve appetite or to prepare various cocktails.

The best healing tincture with alcohol

The most popular and popular healing tincture with alcohol is “Sea Buckthorn”.
The berries of this plant were used to treat various diseases back in ancient times. Tibetan healers, along with the fruits, use sea buckthorn leaves, roots and flowers for healing. Berry tincture with alcohol is an excellent remedy for treating stomach ulcers, gynecological diseases and improving human immunity. With the help of a healing product, they get rid of burns, wounds, eczema and other skin diseases. There is no big secret in how to make an alcohol tincture from sea buckthorn berries. The product recipe includes:

– 1 kg of ripe berries;

– 0.25 l of alcohol;

– 0.25 l water.

An excellent place to infuse the product is a dark corner of the kitchen table or cabinet. The cooking process lasts 4-5 weeks at an ambient temperature of 18-22 degrees. Only fresh, ripe berries should be used.

"Juniper"

In industry, juniper is used to prepare various varieties

genies. At home, it is used to make a tincture with alcohol or vodka that is unique in its properties. To prepare the product, it is enough to take only 10 ripe berries of the plant, 0.5 liters of vodka, 1 tablespoon of sugar and 100 ml of water.

The product is prepared within 4-6 weeks. Coriander and cumin give it a piquant taste. Add them to taste in small quantities. The prepared product does not taste like gin. The latter is obtained only during the distillation process.

"Currant vodka"

You can read about how to make a tincture of currant berries in any book.

homemade drink recipes. Light "Currant vodka" could be found in tsarist times in the house of every merchant or landowner. It was infused on the leaves or branches of the plant. They also made other berry tinctures using vodka and moonshine. To prepare it, they took red or black currants. The drink had two colors - ruby ​​and black.

The simplest recipe for making a drink includes:

– a glass of red or black currants;

– 0.5 l of vodka;

– 1/2 cup sugar.

The product prepared with currant juice is infused for no more than a day.

"Cranberry tincture"

People call cranberries northern grapes or swamp berries. Sour berry

contains a large amount of vitamin C. It perfectly helps fight colds. Before preparing an alcoholic drink, cranberries are pierced on both sides with a thick needle or frozen. This is done so that the juice of the berry quickly saturates the product. In some cases, cranberries are mashed with a wooden or porcelain pestle.

For 0.5 liters of vodka, it is enough to take 1 glass of cranberries to prepare a product rich in taste and color. Sugar is added to the drink after it is strained before being stored. It is added in the form of a chilled syrup. To prepare it, you can take 0.25 ml of water, 0.2 kg of sugar, vanilla and citric acid on the tip of a knife. 1 clove or cinnamon to taste is very suitable as an additional ingredient for this drink.

What do you need to know?

The best container for preparing drinks is glass jars. They must be clean and free of foreign odors. The filter for straining consists of a regular funnel filled with gauze and cotton wool. The filtering process is carried out several times. After the first procedure, the product is allowed to settle for sediment to form. The finished drink is stored in a cool place for no more than a year. Long-term storage leads to loss of taste of the drink.

It is best to use glass bottles as containers for storing drinks. They must be tightly sealed with special stoppers. You can buy them at retail.

Selection of containers

In ancient times, liqueurs were made in wooden barrels: berries or fruits were placed, filled with honey, hammered up and sent to the cellar for six months.

Today there are no such quantities of barrels, and technology has undergone changes. Although if you have a keg in stock, why not try it! (see: oak barrels for moonshine)

Still, glass can be considered the best container for pouring. It is inert to acids, which are invariably present in berries and fruits, and also allows you to see all the processes occurring inside.

You can use three-liter jars or larger bottles. It is convenient to install a water seal on them, and it is easy to secure the glove if necessary.

An unsuitable, albeit convenient option is plastic containers, even if they have a water seal. We have not yet come up with a plastic that would not react at all with acids and alcohol.

What is liqueur

Nalivka is considered a more festive, complex drink. It takes a lot of time to prepare, and a large number of ingredients. Moreover, it requires a lot of sugar. Most often, liqueur is prepared from fresh fruits and berries. Ripe fruits are what distinguishes liqueur from wine and tincture. Fresh fruits are not put into either the wine or the tincture.

The liqueur can be prepared from several types of fruits or even mixed fruits and berries. Only here you need to take into account which fruits go with what.

You can also add not the berries and fruits themselves, but squeeze the juice out of them, but then the drink will lose its viscousness, and for many this is the main charm of the liqueur.

Naturally, fruits from the garden alone are not enough to make liqueur. You will also need granulated sugar and strong alcohol (vodka, alcohol, moonshine).

It is in combination that these three ingredients give amazing results.

If you strictly adhere to the recipe, the drink, even from juice, will be bright and rich; the pouring should not be watery. The alcohol should burn slightly, and the aroma should contain only notes of fresh fruit.

In addition to the basic requirements, there are a couple more nuances in the preparation process.

To prevent the drink from becoming cloyingly sweet, you can add lemon juice to it. Sometimes honey is added to the liqueur instead of granulated sugar.

Long aging is what distinguishes a liqueur from a tincture. Its duration is at least a month, and sometimes even more - up to six months.

It is worth remembering that the drink should be no stronger than twenty degrees. Cherry is considered the most popular liqueur. This drink will please any gourmet. Almost as popular as slivovitz. Rowan, viburnum, raspberry, pear, apple, strawberry and strawberry liqueurs are also often prepared.

Best Recipes

How to prepare liqueur, the best recipes:

1. Spottykach. Ingredients: mint - 250 g, vodka - 250 ml, sugar - 250 g, boiling water - 250 ml. Fresh mint leaves should be washed, allowed to dry and placed in a glass jar. Pour vodka on top and mash them well with a pestle, and then pour warm, pre-prepared sugar syrup. Put a rubber glove over the neck and let it sit for 2-3 days. When the glove is inflated, pierce it in several places with a needle and leave it for a month, shaking it every 2 days. After 30 days the drink is ready.
2. Cherry liqueur recipe. Ingredients: cherries - 400 g, vodka - 250 ml, sugar - 70 g. Rinse fresh cherries in running water and remove seeds. Pour into a glass liter jar, add sugar on top and pour vodka. Close the lid tightly, shake the contents thoroughly and leave for 7 days in a dark, cool place, shaking well every 2 days. After this, you need to strain the drink through several layers of gauze and pour it into a bottle.
3. Apple. Ingredients: apples - 2.5 kg, sugar - 2 kg, water - 7.5 l, vodka - 1.5 l. Place peeled and chopped apples in a large bottle, add vodka and cool boiled water. Tie the neck with gauze and leave in the sun for 2 weeks and shake every day. When the apples float to the surface, strain everything through cheesecloth and add sugar. Pour into the container again and place in a cool place. After 10 days, pour into bottles and leave for another 3 weeks in a cool place. The drink is ready to drink.
4. Plum. Ingredients: plums - 1 kg, sugar - 300 g, vodka - 400 ml. Cut ripe plums in half and remove pits. Place in a jar, add sugar and leave in the sun, covered with gauze, remembering to shake occasionally. After a few days, when the fruits release juice abundantly, add vodka and transfer to a cool place. A month later, the drink is ready, all that remains is to filter it and pour it into bottles.
5. Raspberry. Ingredients: raspberries - 750 g, vodka - 500 ml. Sort the berries, wash, dry and put in a liter jar, fill with high-quality vodka. Cover with a simple lid and leave in a dark, cool place. After 45 days, strain and bottle. This drink must be stored in a dark place. Can be used as a medicine and drunk when you feel the onset of a cold.

To infuse the liqueur, you should always use glass containers.

Juniper liqueur

Everything in my dacha is juniper. There are a lot of blue berries on the female bushes. I kept thinking about how to put them to work, and then I came across this liqueur recipe. She's beautiful! I recommend.

Ingredients

• 1 liter of vodka
• 50 g fresh juniper berries
• 100 ml water
• 100 g honey
• 1 cinnamon stick

Cooking method

1. Wash the juniper berries, dry them on a towel, put them in a saucepan, add water, bring to a boil and simmer over low heat for 20 minutes. Cool, then strain the broth into a glass bottle or jar.
2. Add honey, cinnamon, vodka to the juniper decoction, close the lid and let it brew for 7 days.
3. Strain the finished liqueur and pour into bottles.

Cherry tincture with vodka

Cherry tincture is perhaps the most common, classic version of homemade tincture.

You will need: 2-3 kg of cherries, 250-500 g of sugar, 1 liter of vodka.

Preparation. Rinse the cherries and dry well. Pour the berries into a three-liter jar to fill 2/3 of the volume, fill with vodka to completely cover the berries. Cover with a lid and place in a cool, dark place for 2 weeks. Then pour the infused liquid into a clean three-liter jar. Add fresh berries to the infused cherries, add sugar, stir and place again in a dark, cool place. After 4 days, squeeze the berries through cheesecloth, strain the resulting juice and mix everything with the previously poured tincture.

Modern recognition of tinctures

Today, industrially produced tinctures, as well as home-infused ones, are extremely popular. Spicy, sweet, bitter tastes - there is something for everyone. Simple cooking technology, a huge number of recipes, and the availability of components are the main incentive for experimentation. The most famous homemade tinctures are prepared based on birch buds, linden blossom, dogwood, grapes, rowan and viburnum, hawthorn... The imagination of home craftsmen knows no bounds!

And, of course, the alcohol industry would be incomplete without wonderful and well-known industrially produced liqueurs such as Zubrovka, Khrenovukha, Pertsovka, Becherovka, Starka, Palanga, Ryabinovaya, Cherry, Cranberry and many others.

Little tricks

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To prepare homemade tinctures in the shortest possible time, you can use several tricks, namely:

1. To speed up the fermentation process, the bottle with the drink should be placed in the sun, and in the winter, an oven heated to 50 degrees is also suitable.
2. Raw materials (herbs, nuts, spices, etc.) should not be crushed too much, as this may delay the filtration process.
3. Frequently shaking the container with the alcohol being prepared will help quickly saturate it with the taste and aroma of spices.
4. The fastest vodka infusions can be made from cranberries, anise, mint, and lemon. In 1–3 days, alcohol acquires a beautiful noble hue and amazing taste.
5. Moonshine tincture will require you to provide high-quality purified alcohol. It may require double distillation to get rid of the unpleasant fusel smell.

To get a beautiful and unusual shade of vodka tincture, you can infuse it with various natural coloring additives. For example, the blue color of the drink can be obtained with the help of cornflowers, the purple hue can be obtained from sunflower seeds, and the yellow hue can be obtained from saffron.

History of tinctures in Europe

The 12th century is characterized by a local European revolution in alcohol infusion technology.
At that time, there was a powerful trade campaign with the countries of the East; European residents were actively purchasing spices and herbs. Italians from Piedmont were the first to think of adding oriental spices and natural flavors to tinctures. Not unknown in European alcohol history, the merchant Allesio became the author of a unique healing balm based on chamomile, St. John's wort, lemon blossom, yarrow, cloves and cinnamon. In the 15th century, the history of liqueurs was replenished with the most “attractive” strong drink, invented exclusively for a female audience. The rose flower tincture had a pleasant light taste and subtle aroma, as well as a luxurious pink or slightly reddish tint. It was believed that this type of alcohol gave ladies beauty and attractiveness, prolonged their youthful appearance, and improved their complexion. It is not surprising that the fashion for tinctures skyrocketed in those years.

Western European monks played a huge role in improving the taste of tinctures. Clove buds, wormwood, nutmeg, linden and flower honey, unusual combinations of herbs and spices - new substances complemented the previously known recipes within the monastery walls. In the old days, many people came to monasteries to restore health and vitality. There was a belief that treatment with tinctures in combination with monastic rituals could work miracles.

Cooking features

To make the liqueur excellent, you should follow the rules and recommendations during its preparation.

In addition, it is important to select plants grown in country and garden conditions, and a high-quality alcohol base. This is the only way the tincture will be tasty and not harm your body.

After you have prepared the drink, you need to store it correctly - in dark, cool places, exclusively in glass bottles.

A very important factor is the holding time, which also affects the strength of the drink. In order for the taste to be rich and intense, and the color to be beautiful, it is left to infuse for a month to two, sometimes more. In this case, the storage place is chosen dark, without direct rays. Much also depends on the selected raw materials: not all ingredients immediately release their essential oils and beneficial components. What are herbal tinctures made from?

• herbs;
• bones;
• spices;
• whole fruits.