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

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

“And I was there, drinking honey-beer ...”

Thus ends the folk tales of the Slavs. According to legend, alcohol and vodka were not invented by them ... the fiery intoxicating drink allegedly came from the east. But the honey referred to in the saying is a primordially Russian drink from the time of princely feasts. It is based on really natural honey, strawberries and cherries, prunes. The method of fermentation (for which hops and barley or rye bread were used) and a two-week infusion produced the famous drink. Well, the familiar names "Medovukha", "Khrenovukha", "Peppercorn" speak for themselves.

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

Garlic, horseradish, hot peppers in different proportions, infused with alcohol or vodka, are a drug in the fight against excess cholesterol, 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, apricot. Rose hips, dill, juniper, walnuts, birch buds, oak bast, calamus and even pine cones and needles, familiar to everyone, are infused with alcohol separately or with other components and are used in folk medicine.
Collections of medicinal herbs are also used for the manufacture of alcoholic tinctures for recreational purposes. Dried, 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 on edible alcohol.

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

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

WHAT YOU SHOULD KNOW:

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

It is easiest to experiment with the simplest drinks in terms of taste. In fact, you can also insist on simple alcohol - it will be much easier to handle such drinks, but it will be much less interesting. Another thing is more complex alcohols: gin, grappa, even rum, bourbon and whiskey.

For such drinks, you need to more scrupulously select a pair. The main rule is that you need to either supplement or completely interrupt the original taste of alcohol with the main ingredient. For example, juniper gin (although it seems simple and transparent) is not so easy to curb - 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 on raspberries, red or black currants; cherry bourbon; plum calvados; rum on cherry or raspberry; scotch on apricot (better even dried apricots); cognac on cherry or sweet cherry.

Second important question consists in how many berries or fruits to put in a jar. Let's say right away: you should not 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 stronger the alcohol will fall in degrees, which is usually not very good - you have to find a balance, and it’s better on your own, according to your personal taste.

STORAGE:

To store the tincture, first of all, you need to get the right container: not too narrow glass containers with a sealed lid and always transparent - to follow the process. Another important thing that you definitely have to stock up on is your patience. Frequent opening of the lid “for testing” or “sniffing” can lead to disastrous consequences.

“When I undertook to prepare my first such tincture - then it was gin on raspberries - it captured me so much that I showed it to all my friends for joy, opened the jar and let it smell. Over time, because of this, the berries that floated to the surface began to become moldy (and this is even though the gin was 57 degrees). So remember - it is contraindicated to open in vain. And pop-up berries can be dealt with with the help of special weights and chintz.” -VYACHESLAV LANKIN bar manager of Delicatessen restaurant

It is easiest and best to store a magic jar at normal room temperature - leave the rest of the options in the experiment area. But the meaning of the temperature regime as a whole is quite simple: increasing the temperature increases the rate of diffusion, so the tincture cooks faster. But not always, though, it's better for her.

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

You can uncork the potion after two weeks of infusion. Only after that it makes sense to somehow try the tincture for taste and smell. And then if you use juicy berries or fruits. Hard, dried ingredients or pits and seeds will take much longer to infuse.

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

Final stage before use- separation of fruits from alcohol. First you need to strain everything through a fine sieve, pouring the berries soaked with alcohol into it, and leave it for 20-30 minutes. The question remains whether to squeeze the berries or not. Everything is also quite simple here - you can squeeze everything, except for the berries, which are a gruel in the shell (like currants and raspberries) - then these small residues will not be filtered later. And the rest is all - the tincture is ready.

ON A NOTE:

liqueurs insist in bottles filled with berries to the neck and tied with a cloth (instead of corks). Periodically (after 2-3 days) the bottles are shaken.

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

Liqueurs 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 liquor - 3/4 vodka and 1/4 alcohol). If the liqueurs are cloudy, they are clarified with egg white (1 protein per 1/2 liter of liquor). The protein is whipped until light foam and, continuing to beat, pour in the liquor, put it in a warm place and, after the formation of white flakes, filter it 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, by 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 sort of alcohol close to tinctures - bitter. It includes bitters, some liqueurs and rare vermouths.

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Tincture on vodka "Erofeich" or "VODKA EROFEIA"

Ingredients: 3 liters of vodka. 2 handfuls of centaury grass, St. 25 g of thyme, sage, Alexandrian leaf. 50 g each of dill seeds, anise, Bogorodskaya grass, garden dawn seeds, juniper berries, chicory, chamomile flowers and peony flowers. 100 g of galangal roots and lemon root.

Cooking:
Cut all plants, pour into a five-liter jar and pour vodka. Cork the jar, put it in a warm place for 1 day, then strain. Take a few drops before meals, adding to a glass of vodka. Connoisseurs claim that this tincture has numerous healing properties.
Historical fact: in 1768, the royal barber cured Count A.G. Orlov of a severe cold with it.

Tincture "Aromatic"

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

Cooking:
Dry lemon peel, nutmeg and cloves pour vodka and leave for 1 month. Strain and bottle.

Tincture "Healing"

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

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

Cherry tincture

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

Cooking:
Pour vodka over cherries and honey. After 3-5 days, drain the tincture, bottle and cork.

Tincture on horseradish

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

Carrot tincture

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

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

Herbal tincture

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

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

Rowan tincture

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

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

Ryabinovka(rowan on cognac)

Rinse rowan berries (harvested after the first frosts) in cold water, peel off the stalks and put into bottles at 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.

hunting 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.

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

Cowberry tincture

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

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

Rosehip tincture

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

Cooking:
Boil rosehip flowers with honey, cool, strain and pour vodka. Insist a week.

Pink tincture

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

Anisette

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

Cooking: components are poured with vodka and incubated for 2 weeks. The tincture is strong and bitter.

Homemade tincture on birch buds

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

Cooking: the kidneys insist 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 gr, sugar syrup - 2.5 l, citric acid.

Cooking: kidneys pour lingonberries and cherries into a bottle, pour cognac and vodka. They insist a week. Then add syrup and acid. This homemade tincture is sweet and sour and 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.

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

Tincture on barberry leaves

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

Cooking: the leaves are crushed and poured into bottles of vodka. 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 on honey and partitions from walnuts

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

Cooking: 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 gr, anise - 40 gr, nuts - 40 gr.
Cooking: herbs and nuts are put in vodka and cleaned for two weeks in a warm place. Then strain and consume.

Pepper tincture

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

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

Wormwood tincture

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

Cooking: dried wormwood is put in vodka and kept for 2 weeks. Then filter, add sugar, previously dissolved in a small amount of water.

Propolis homemade tincture

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

Cooking: propolis is crushed and poured into a bottle, poured with vodka. Shake well and infuse for 3 days, shaking occasionally. If desired, add birch sap.

Cumin tincture

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

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

Cognac homemade - 1st option

Ingredients: 3 liters of vodka, 1 tbsp. a spoonful 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, vanillin on the tip of a knife.

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

Cognac homemade - 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.

Cooking:
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

Blackcurrant Gin

Gin- 750 ml

lemon zest- 5 g

Black currant- 1 kg

Powdered sugar- 30 g

Bourbon on cherry

Bourbon- 700 ml

Cherry (can be with a bone)- 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 have surfaced. Actually, it is not. In any case, this thesis should not be used.

4. Another common opinion is that 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 at least some harm to a person.

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

First, tinctures appeared that were prepared with alcohol, vodka, and later cognac. Then - balms, which differ from tinctures in comparative density 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 old oriental recipe for making a strong alcoholic drink. He insisted on vodka mint, anise, crushed nuts. All the products that make up the future tincture, he poured into a bottle and placed in a warm place. The vessel stood in a warm room near the stove for more than 12 days. When Erofey decided to see what exactly he did, he discovered a qualitatively new drink.

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

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

In Rus', vodka has long been an essential attribute of any meal, as well as fishing, hunting, baths and all other "exciting" moments of pastime.

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Cranberry, bison - perhaps, and all that we usually drink from tinctures, which is familiar and always stands on the shelf in the store. But tinctures, along with weaker liqueurs, are a whole huge world that each of us can look into, who has apple trees, currant bushes and raspberries in the garden.

Igor Kekhter, the former mayor of Suzdal and the author of the book “Hold your own. Secrets and recipes for liqueurs from the cellars of the Golden Ring”: In the old days there were no shops where you could buy alcohol, and drinks in general. Everything that they drank was made by themselves, in their households. It was even good form for the nobles to keep a large cellar with liqueurs and tinctures, to make drinks for each letter of the alphabet. Neighbors were treated to homemade drinks, boasted and shared recipes. Each owner had his own secrets of making tinctures.

Pouring or tincture

To begin with, let's understand the terms, what is the difference between tincture and liqueur? Both drinks are made using strong alcohol and various additives. Only the liqueur is much weaker, its strength is about 25 degrees. Liqueurs are made from berries and fruits with the obligatory addition of sugar, and tincture is strong alcohol, where herbs and spices are added. Historically, tinctures were medicines, while drinks were originally made to serve. Yes, and most importantly, at the end of preparation, the liqueur must be exposed to the sun - to pour - hence the name.

Tinctures

The technology for preparing tinctures is simple: strong alcohol (vodka, moonshine, alcohol) is taken and the selected raw materials are infused on it until the essential oils, all tastes and smells turn into alcohol. In Rus', tinctures were widely distributed in the 15th century, they were often used by Sergius of Radonezh, above all who valued the soothing tincture of motherwort. Gradually, tinctures became a mass product, used not only for treatment.
Erofeich. One of the most famous drinks. According to legend, Yerofeich lived in the 18th century, he was a barber and spent several years in China, as part of the Russian mission. There he learned oriental methods of healing. Erofeich cured Count Orlov of illness, for which he received the privilege to produce and sell drinks under his own name.

liqueurs

The liqueurs are prepared in two stages. First, fruits or berries, covered with sugar and drenched in alcohol, are aged until they give up their juice. After that, the liqueur is filtered and exposed to the sun.

The Best Ingredients

Nevezhinsky rowan. It was first found by Pyotr Smirnov, the supplier of the court of His Imperial Majesty, who gave his son, Arseny, the title of "vodka king". To keep the secret of their signature tincture, the Smirnovs renamed it from Nevezhinskaya to Nezhinskaya. To preserve the place of collection of unique mountain ash.
Vladimir cherry. It is considered one of the best liqueurs for making, it is juicy, with a high sugar content, and unusually aromatic.
Apples. Autumn varieties of apples are best suited for winemaking, especially Antonovka and Slavyanka.
Raspberries. Gives liqueurs an unforgettable aroma. And it is best to use wild berries, it is the most fragrant.
Spices. The most commonly used are cinnamon, cloves, cumin, fenugreek. Excellent tinctures are obtained on almonds.

Recipes for liqueurs and tinctures

Cucumber "For friends"

Igor Kekhter's recipe
3 liters of vodka
100 g pickled gherkins
180 ml cucumber marinade
150 g horseradish root
Step 1. Pour all the ingredients with vodka, close the container.
Step 2. Infuse for 2 weeks, strain, pour into clean bottles.

Pouring of honeysuckle and cranberries

Recipe by Maxim Rybakov, brand chef of the Pushkarskaya Sloboda hotel complex, Suzdal
1 liter grain or apple distillate
150 g honeysuckle
100 g honey
50 g cranberries
Step 1. Mash the dried berries with honey in a glass or wooden bowl. Step 2. Put the berry mass into a bottle and mix with distillate.
Step 3. Cork the bottle and infuse for 3-5 days in a dark place.
Step 4. Strain the liqueur and bottle it.
Step 5. Cool.

Pouring on persimmon

Recipe by Sergey Volkov, bartender of the Ogurets restaurant, Suzdal
0.5 l vodka
400 g sugar
400 g dense persimmon
4 g fenugreek
1 tbsp ground carob
Step 1. Wash the persimmon, dry it, cut it into 4-6 parts.
Step 2. Put the persimmon in jars with a wide neck, sprinkling with sugar.
Step 3. Fill the persimmon with spices and pour vodka. Seal containers.
Step 4. Infuse for 3-4 weeks in a warm, bright place, for example, on a windowsill on the south side of the house.
Step 5. Strain the liquor and pour into clean bottles.

Tincture "Three peppers"

Igor Kekhter's recipe
0.5 l moonshine
50 g yellow bell pepper
10-15 g red hot pepper
5 g allspice
Step 1. Cut the sweet pepper into thin strips, clean the hot pepper from the seeds.
Step 2. Put sweet, hot and allspice in the bottle.
Step 3. Pour moonshine and insist in a dark place for 2 weeks.
Step 4. Strain the finished tincture, pour into a clean bowl. Store in a cool dark place.

Old Russian vodkas

The word "vodka" now can cause bewilderment. The difference between what is now sold in bottles, albeit under the same name, is most often only in labels and in the number of unpleasant stains that appear on the surface of the liquid poured into a glass. Meanwhile, today's vodka has quite little in common with what has long been called vodka in Rus' and deservedly received worldwide fame. In addition to the fact that many varieties of vodkas were sold, which really and significantly differed from each other, it was considered bad manners to put a store-bought bottle on the table in a decent house. The real hostess always tried to give the treat a unique originality with her own hands. After all, home-cooked vodka has a taste and smell incomparable with store-bought; poured into a decanter and passed through the skillful hands of the owner, the drink evokes a completely different attitude from the guests than an ordinary faceless bottle.

Before giving a few recipes for homemade vodkas, let's dwell on ways to clean ordinary vodka or drinking alcohol from unpleasant odors that they often have. This is not difficult to do, especially if you have a cottage or garden plot.

Take a few dry birch logs and make a fire out of them. When the coals have reached the highest temperature and have already crumbled, put them in a clay pot with a scoop, blow off all the ashes as cleanly as possible and close the pot tightly with a lid so that the coals go out. Then take them out of the pot, blow again, cool and crush not too finely. Put crushed coals in a bottle at the rate of approximately 50 g per 1 liter and fill with vodka or alcohol. Shake the bottle 3-4 times every day for the next 3 weeks. Then let the vodka stand for another week, but don't shake it. After that, filter, pour into a clean bottle, put in it very carefully sorted and as large as possible raisins 30-40 g per 1 liter and 3-4 g of violet root, finely chopped into pieces. Let the vodka stand for another 12 days and filter again. The finished drink should be completely devoid of foreign odors and flavors. Just keep in mind that if you insist, and then dilute it, then be sure to boil it with water, otherwise the mixture will become cloudy and turn white. Then you can optionally give the vodka a more pleasant color for you. It's very simple: insist blue vodka on cornflowers, yellow - on sage, green - on mint, purple - on sunflower seeds, brown - on pine nut shells.

You can vary the density and saturation of shades according to your own taste depending on the number of plants and the time of infusion.

For the preparation of vodka, you can use the following recipes, compiled back in those days when there were no difficulties with spices and spices, as, indeed, with other products - Use distillation apparatus for direct distillation. But nothing terrible will happen if for some recipe you cannot get one or two ingredients. The main thing is to keep the principle, and the drink will still turn out much better than usual.

Moscow white vintage vodka

40 g of ginger, 40 g of galangal, 40 g of sage, 40 g of mint, 40 g of anise, pour 1 liter of alcohol and leave for 18 days. Then add 1.5 liters of cold raw water to the infusion (if you have a key nearby, then it is best) and distill everything together through the apparatus. If you use vodka instead of alcohol, then you can not dilute it with water or dilute it quite a bit.

Vodka "Erofeich"

35 g of mint, 35 g of anise, 35 g of coarsely crushed orange nuts, pour 1 liter of vodka purified on birch coals and put in a warm place for 12 days. After that, vodka can be consumed without draining the thick, but, in principle, the thick can be used again. gulf with a half portion of vodka and put in heat for a month.

Vodka with almond flavor

Take the youngest shoots of the rowan tree, peel them, and cut the white stems into pieces as small as possible. Pour these pieces with the simplest wine, preferably strong white, in a volume ratio of 1: 4 (1 part of the shoots and 4 wines) and distill. If the almond smell seems weak to you, put more shoots to your liking and distill again.

Early caraway vodka

Pour 350-400 g of cumin into 1 liter of vodka and distill through a distillation apparatus. The resulting caraway water can be stored at a low temperature in the refrigerator or on the ice in the cellar for several months.

Vodka casserole

In the simplest vodka, put from 1/10 to 1/5 of the volume of dry lemon peels, let stand for at least a few hours and distill everything together through a distillation apparatus. Take a bottle of as thick glass as possible and put 6 g of cinnamon, 1 g of cardamom, nutmeg on 1 liter of distilled vodka, crush it all finely beforehand. Cork the bottle and coat with steep rye dough three fingers thick. If you are preparing a drink in the country and you have an oven, put it in it when it starts to cool. So repeat 4 days in a row. If there is no oven, then use a cooling oven, but put a bottle in it at least 8 times. After cooking, filter the vodka and sweeten it slightly, but put no more than 250 g of sugar per 1 liter of vodka.

Rowan pennik

Take about 1 kg of mature mountain ash, but so that it is collected before frost and crush with a wooden pestle in a mortar. Transfer to a bottle, pour 10-12 liters of fresh bread kvass and add 50-70 g of yeast. Leave the kvass to ferment in a room at 16°. When the fermentation is almost over, which you will determine by the cessation of active gas evolution, mix the whole mass together with the mountain ash, pour it into the flask of the distillation unit and distill several times, achieving such a state of the drink that it does not have extraneous unpleasant odors.

All the described vodkas in well-corked bottles can be stored for almost an unlimited time without losing their taste and aroma, and even vice versa, acquiring a special nobility over the years.

Potato vodka

Taking 50 pounds (approximately 20.5 kg - modern weights are given below) of potatoes, wash them as cleanly as possible and grind them with a peel on a grater. Mash on a small amount of hot boiling water 8-9 kg of ground malt and knead in the best way. Put the mashed potatoes into this solution, knead some more, leave the shutter alone for a while, cool then to the warmth of fresh milk and start with yeast. At the end of fermentation, pour the mash into a cube and distill in the usual way, through which you will get good vodka.

Vodka from carrots

After washing the carrots as best as possible, boil it, then pound it together with the broth in a trough or mortar into a jelly-like thick. In the meantime, taking an arbitrary amount of ground barley or wheat flour, grind some hot water in a vat, put carrot thick there and knead in the best way. When the shutter has reached the proper degree of warmth, start it with yeast and leave to ferment. Finally, when fermentation is complete, pour the mash into a cube, make a not very strong fire and distill. It's not bad to put a little anise in the cube.

Pumpkin vodka

Cut pumpkins into fairly small pieces, clean them first of seeds and skins. Then pour 1 part water over 2 parts pumpkin cut and cook until the pieces are comfortably crushed. Crush this crumbly into a monotonous thick, which you grind with ground egg malt, relying on a bucket of pumpkin grounds, or 8 kg of its 1.2 kg of malt. To do this, put the malt in a vat, pour it with hot water, leave it covered for half an hour, knead thoroughly after that, and then add the pumpkin grounds and knead until there is not a single lump left. Finally, add cold water, cool the shutter to the degree of fresh milk, start with yeast, let it ferment, pour the mash into a cube and distill as usual.

Beet vodka

After washing the beets as cleanly as possible, grate them on a coarse grater or chop them as finely as possible. Against a measure of chopped or crushed beets, take 6-8th part of ground barley malt, rub in hot water, knead, let stand closed for some time. Then stir in the beets, also steamed with hot water, knead thoroughly, dilute with hot water. When the shutter has cooled to the temperature of fresh milk, start it with yeast. When the mash is ripe, pour it into a cube and distill. To sweeten the taste, you can put a little coal powder and anise in the cube.

Pea vodka

Produced normally. The difference is that peas alone cannot give vodka, and therefore it is necessary to add some grains of grain to it. It is not bad to put barley malt or, even better, oat malt in the chute.

Apple vodka

Crush or crush the apples to a uniform consistency, pour hot boiling water over them and cool to the warmth of fresh milk. Start this shutter with yeast, cover the vat and leave to ferment. At the end of fermentation, pour the mash into a cube and distill.

Pear vodka

After washing the pears as cleanly as possible, grind or crush them into a fairly thick paste. Put it in a vat, fill it with boiling water, rub it and dilute it with as much water as is necessary to fill the vat and bring the shutter itself to the warmth of fresh milk. Finally, start with yeast. Let this shutter ferment for 2-3 days, and then pour the mash into a cube and proceed as usual.

Plum vodka

Having filled a whole tub with plums, you don’t need to crush or crush them, leave them to lie in the tub until, after spitting, they settle by themselves. If the drain is not so much that it will soon be possible to collect them in a whole tub, put the containers in the cellar, in dry sand until gradually filled. If plums are consumed immediately, put the covered tub in a warm place where fermentation will occur after 2-3 weeks. The degree of sufficient fermentation of plums is known by the fact that they will dry up and emit a wine smell. Then put them in a cube, but not to the top, and proceed according to the usual method of distillation

The easiest way to purify distilled vodka

Dip in a cube filled with mash, a bag of beech or oak sifted ash; or put two large onions, two pieces of stale bread and a piece of horseradish into a cube and distill, which gives the product a very pleasant taste.

Lemon vodka

Take 800 g of lemon peel and the same amount of violets, pour 20 liters of ordinary vodka into them, leave for 5-6 days, and then distill quietly until you get 10 liters of good vodka, which, if you like, can be sweetened with sugar.

Similar culinary recipes

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Shelves in stores are overflowing with an assortment of different alcoholic beverages, but all this is nothing compared to natural homemade tincture. The advantage is not only the cheapness of this product, but also the composition. At the same time, herbal alcohol tinctures are used both as a drink at the festive table and for medicinal purposes, because vitamins and nutrients remain and act positively for your body.

What is herbal tincture

Like any other fruit or berry liqueur, herbal tincture is the product of mixing alcohol with various herbs or spices that give the drink a certain color and taste. Due to the fact that the composition can include a wide variety of plants, including medicinal ones, such a drink becomes a real storehouse of vitamins, and therefore is used both for the treatment and prevention of many ailments.

Types of tinctures

Herbal tinctures can be dessert or bitter, medicinal, with a calming effect. Each of the species is determined by taste criteria and the effect that it has. Medicinal drinks are taken not for the purpose of treatment, but for prevention. Dessert liqueurs are suitable as an aperitif for snacks. Each of the types in any case is a natural product that you can make yourself at home.

Herbs for tinctures

Many plants fall into the list of ingredients for tasty and healthy tinctures, besides, not only their fruits, but also bark, seeds from berries, leaves. Many of them are mixed with each other, others can be the main component and give the drink a certain taste and aroma. What herbs and plants are used to make the drink:

• birch leaves;
• Oak bark;
• ginseng;
• St. John's wort;
• cardamom;
• horseradish root;
• sweet clover;
• Bay leaf;
• bloodroot;
• lemon;
• Linden;
• nettle;
• oregano;
• pepper;
• propolis;
• Rowan;
• currant;
• caraway;
• thyme.

Cooking features

To make the liqueur excellent, you should follow the rules and recommendations during its preparation. In addition, it is important to choose plants grown in country, garden conditions, and a high-quality alcohol base. Only in this way the tincture will be tasty and will not harm your body. After you have prepared a drink, you need to store it correctly - in dark, cool places, exclusively in glass bottles.

A very important factor is the exposure time, which also affects the strength of the drink. To make the taste rich and intense, and the color beautiful, they insist from a month to two, sometimes more. In this case, the storage place is chosen dark, without direct rays. A lot also depends on the selected raw materials: not all ingredients immediately release their essential oils and useful components. What are herbal tinctures made of?

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

Recipes for making tinctures

Based on what ingredients you have available, you can make a very tasty tincture according to one of the recipes below. Please note that the alcohol used must be of the highest quality, be it pure alcohol, moonshine or vodka. A few simple recipes will help you master the art of making healthy and tasty tinctures at home.

Erofeich's classic recipe

• Time: 30 minutes.
• Servings: 10 persons.
• Cuisine: Russian.
• Difficulty: medium.

Erofeich's recipe is one of the types of traditional tinctures. Proven over the years, prepared by many, they drink a drink for medicinal purposes and for the prevention of diseases. This herbal vodka includes a huge amount of herbs that are mixed together. The color of the finished product is very beautiful, cognac.

Ingredients:

• vodka - 1 l;
• anise - 0.5 g;
• cardamom - 0.5 g;
• hawthorn flower - 2 pcs.;
• pear flower - 2 pcs.;
• apple flower - 2 pcs.;
• strawberry leaves - 2 g;
• thyme - 2 g;
• yarrow - 2 g;
• lemon balm - 2 g;
• wormwood - 2 g;
• sage - 2 g;
• dawn grass - 2 g;
• St. John's wort - 2 g;
• oregano - 2 g.

Cooking method:

1. Mix all herbs and flowers together, grind into gruel.
2. Pour into a glass jar.
3. Fill with vodka.
4. Close with an airtight lid, put in a dark place.
5. Infuse for 60 days, periodically shaking the contents.
6. Strain the infusion. Filtering is best and most convenient through cheesecloth.
7. Pour into glass bottles.
8. Yerofeich tincture is served chilled.

Tincture on horseradish

• Time: 30 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 180 kcal / 100 g.
• Purpose: alcoholic beverage.
• Cuisine: Russian.
• Difficulty: medium.

Common horseradish is a powerful remedy for many ailments. It is drunk for problems with the cardiovascular system, gastrointestinal tract, as a sedative before bedtime. It can be prepared from fresh or dried root, horseradish leaves. You can make the taste softer and more pleasant by adding additional ingredients: honey, lemon, cinnamon.

Ingredients:

• horseradish root - 300 g;
• vodka - 1 l;
• honey - 2 tbsp. l.;
• lemon - 1 pc.

Cooking method:

1. Rinse the root, peel, cut into small strips.
2. Squeeze out lemon juice.
3. Horseradish mixed with honey, add lemon juice.
4. Put the mixture in a glass bottle and top with vodka.
5. Clog.
6. Remove the tincture in a dark place for a period of 1 to 2 months.
7. Shake contents every 3-4 days.

• Time: 30 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 180 kcal / 100 g.
• Purpose: alcoholic beverage.
• Cuisine: Russian.
• Difficulty: medium.

One of the popular drinks from the Soviet Union. One sip of this sharp tincture immediately invigorated, improved mood and warmed. It really contains only burning ingredients: more than 10 different components are mixed in one bottle and create a unique taste of hunting liquor.

Ingredients:

• alcohol 70% - 200 ml;
• dried lemon peel - 3 g;
• dried orange peel - 3 g;
• ginger (fresh, grated) - 2 g;
• coffee (in beans) - 2 g;
• galangal (cinquefoil) root - 1 g;
• angelica root - 1 g;
• cloves - 1 g;
• star anise - 1 g;
• black pepper (ground) - 0.3 g;
• red pepper (ground) - 0.2 g;
• juniper - 0.2 g.

Cooking method:

1. Place all ingredients in a glass jar.
2. Fill with alcohol.
3. Close the container tightly, put it in a dark place.
4. After 2 weeks, strain the tincture and start blending.

On the sagebrush

• Time: 30 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 180 kcal / 100 g.
• Purpose: alcoholic beverage.
• Cuisine: Russian.
• Difficulty: medium.

Many people already know such an alcoholic drink as absinthe. It has a very beautiful green color, high degree. The main ingredient in its creation is ordinary wormwood. In folk medicine, this tincture is used in many cases: for binges, insomnia, severe coughing, and more. Cooking takes a little time, and there will be a lot of benefits.

Ingredients:

• elevated part of wormwood - 4 tbsp. l.;
• vodka - 1 l;
• lemon juice - 3 tbsp. l.

Cooking method:

1. Rinse the wormwood thoroughly, put it in a glass jar.
2. Add lemon juice for a nice sour taste.
3. Pour in vodka.
4. Close the jar and put it in a dark, warm place.
5. Insist from 1 month.
6. Readiness can be determined by the aroma and the corresponding taste.

provence

• Time: 30 minutes.
• Servings: 10 persons.
• Purpose: alcoholic beverage.
• Cuisine: Russian.
• Difficulty: medium.

This drink appeared in the Provencal expanses, where there is not much harvest, but the hills and fields are strewn with various fragrant herbs. Thanks to the successful ratio of this herbal collection with flower honey, you get just an amazing herbal tincture, which will be very pleasant to drink in good company or use as an alcoholic component of some cocktails.

Ingredients:

• vodka - 750 ml;
• fennel seeds - 60 g;
• sprigs of lavender - 3 tbsp. l.;
• rosemary - 3 tbsp. l.;
• zest of one orange (can be dry);
• vanilla sugar - 0.5 tsp;
• flower honey - 100 ml;
• syrup - 50-100 ml.

Cooking method:

1. Fold all components.
2. Pour in vodka, stir.
3. Close the jar and put away for 4-5 days in a dark place.
4. At the end of the period, strain the liquid through cheesecloth and pour into glass bottles.
5. Leave for another 2 weeks.
6. The shelf life of the tincture is not more than a year.

Anise

• Time: 30 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 180 kcal / 100 g.
• Purpose: alcoholic beverage.
• Cuisine: Russian.
• Difficulty: medium.

You will never confuse this tincture with anything, because it has such a pronounced aroma and taste that it simply eats into memory forever. Anise infusion is almost the oldest recipe for an alcoholic drink. At the same time, the cooking process is very simple and fast. The main thing is to have on hand all the necessary ingredients and high-quality vodka.

Ingredients:

• anise seeds - 1 tsp;
• star anise - 5 g;
• cumin - 1 tsp;
• vodka - 500 ml;
• sugar - 1 tsp

Cooking method:

1. Place all ingredients except sugar in a glass jar.
2. Top with vodka and stir.
3. Remove the container in a dark place.
4. After 14 days, strain the drink through cheesecloth. No need to press.
5. Add sugar and remove again for a couple of weeks.

On mint, anise and nuts

• Time: 30 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 180 kcal / 100 g.
• Purpose: alcoholic beverage.
• Cuisine: Russian.
• Difficulty: medium.

There is nothing easier than making a very pleasant aromatic tincture with just three ingredients. Her taste is very rich thanks to anise, and tonic and refreshing thanks to mint. Nuts also add their notes and give the tincture a special aftertaste. It can be safely served chilled at the festive table.

Ingredients:

• mint - 40 g;
• anise - 40 g;
• nuts - 40 g;
• vodka - 1 l.

Cooking method:

1. Mix all ingredients and pour vodka. At first, the components may float, but later they will become heavier and sink to the bottom.
2. Remove the jar in a dark place and leave for 1 month.
3. Strain after expiration.
4. The product is ready to use.

How to drink

Depending on what kind of tincture you have prepared, there are special ways to drink it. If you have made yourself a healing strong infusion, then you need to use it only in small doses. Drink dessert liqueur from glasses, dilute with juices or whatever your heart desires. So, how to drink herbal infusion:

• from a teaspoon;
• dissolve a small amount in a glass of water, juice;
• in special capsules;
• you can drink infusion before meals no more than 3 times a day;
• table types of tinctures are consumed in their pure form with a slice of any citrus, or in a cocktail, diluted with juice;
• sedative tinctures to drink half an hour before bedtime.

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Recipes for old homemade vodkas

Vodka is a strong colorless drink prepared by mixing rectified wine alcohol, softened water and special essences, followed by treatment of the resulting mixture with activated carbon and filtration.

The taste of the future product can largely depend on the quality of water.

In practice, distilled or repeatedly boiled water is usually added.

Currently, it is quite possible to make high-quality and original vodka at home.

Homemade vodkas are strong alcoholic drinks prepared at home according to individual recipes. They contain 40-45% alcohol and up to 4 g of sugar per 100 ml of drink. These drinks are obtained by distillation of water-alcohol solutions infused with various herbs, roots, spices, as well as fruits and berries. Vodkas of this type have a complex pleasant aroma of used raw materials and a mild taste.

From the book Moonshine and other homemade spirits author Baydakova Irina

RECIPES FOR PREPARING VODKA AT HOME Anise vodka Recipe No. 11 l of vodka, 40 g of anise, 5 g of cumin, 5 g of dry lemon peel, 5 g of vinegar, 3 g of violet root. To prepare vodka according to this recipe, you first need to prepare a tincture. Lemon peel, violet

From the book Nutrition for Cirrhosis of the Liver author Melnikov Ilya

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From the book Nutrition for Rheumatism author Melnikov Ilya

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RECIPES FOR COOKING INDIVIDUAL DISHES AT HOME SALADS, SNACKS CARROT AND APPLE SALADProducts: carrots 100 g, unpeeled apples without core 70 g, sour cream 20 g, sugar 6 g. Remove the core from the apples, cut them into pieces and chop them into strips. raw carrots

From the book Nutrition for Children with Obesity author Melnikov Ilya

From The Big Book of Nutrition for Health author Gurvich Mikhail Meerovich

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Recipes from old cookbooks First courses Chicken soup with cauliflower 1 chicken, 1 parsley root, 1 onion, 1 tbsp. clarified butter 1/2 bunch parsley or dill 1 medium or 2 small cauliflower. Wash the chicken, cut into