Old Russian vodkas

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

Before we give several recipes for homemade vodka, we will focus on methods for purifying ordinary vodka or drinking alcohol from the unpleasant odors they often have. This is not difficult to do, especially if you have a summer house or garden plot.

Take a few dry birch logs and build a fire from them. When the coals reach the highest temperature and have already crumbled, scoop them into a clay pot, blow off all the ash as cleanly as possible and tightly close the pot with a lid so that the coals go out. Then remove them from the pot, blow them again, cool and grind not too finely. Place the crushed coals in a bottle at the rate of approximately 50 g per 1 liter and fill with vodka or alcohol. Over the next 3 weeks, shake the bottle 3-4 times every day. Then let the vodka sit for another week, but do not shake it. After this, 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 orris root, finely chopped into pieces. Let the vodka sit for another 12 days and filter again. The finished drink must be completely free of foreign odors and tastes. Just keep in mind that if you insist and then dilute it, be sure to use boiled water, otherwise the mixture will become cloudy and turn white. Next, you can optionally give the vodka a color that is more pleasing to you. It’s very simple: infuse blue vodka with cornflowers, yellow with sage, green with mint, purple with sunflower seeds, brown with pine nut shells.

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

To prepare vodka, you can use the following recipes, compiled back in the days when there were no difficulties with spices and spices, as well as with other products: Use direct distillation apparatus. But nothing bad will happen if you can’t get one or two ingredients for a recipe. 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 ginger, 40 g galangal, 40 g sage, 40 g mint, 40 g 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 spring water nearby, it’s best) and distill it all together through the apparatus. If you use vodka instead of alcohol, 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 leave in a warm place for 12 days. After this, the vodka can be consumed without draining the grounds, but, in principle, the grounds can be used again. pour half a portion of vodka and leave in a warm place 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 shoots and 4 wines) and distill. If you find the almond scent weak, add more shoots to suit your taste and distill again.

Early ripening 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 an icebox in the cellar for several months. When you need caraway vodka, sweeten the water just a little, pour it into the vodka to taste, and the drink is ready.

Vodka casserole

In the simplest vodka, put from 1/10 to 1/5 of the volume of dry lemon peels, let it sit for at least a few hours and distill it all together through a distillation apparatus. Take a bottle made of the thickest glass possible and add 6 g of cinnamon, 1 g of cardamom, nutmeg to 1 liter of distilled vodka, crush all this finely beforehand. Seal the bottle and coat it with steep rye dough three fingers thick. If you are making a drink in the country and you have a stove, put it in it when it starts to cool. Repeat this for 4 days in a row. If you don’t have an oven, then use a cooling oven, but put the bottle in it at least 8 times. After preparing, filter the vodka and sweeten it slightly, but put no more than 250 g of sugar per 1 liter of vodka.

Rowan foam

Take about 1 kg of mature rowan, but ensure that it is collected before frost and crush it with a wooden pestle in a mortar. Transfer to a bottle, pour in 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 can determine by the cessation of active gas evolution, mix the whole mass with the rowan, pour into the flask of the distillation unit and distill several times, achieving such a state of the drink that it does not have any unpleasant odors.

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

Potato vodka

Taking 50 pounds (approximately 20.5 kg - the following are modern weights) of potatoes, wash them as clean as possible and grate them together with the skin. Grind 8-9 kg of ground malt in a small amount of hot boiling water and knead as best as possible. Place mashed potatoes into this solution, knead some more, leave the mixture alone for a while, then cool until the warmness 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.

Carrot vodka

After washing the carrots as best as possible, boil them, then pound them together with the broth in a trough or mortar into a jelly-like consistency. Meanwhile, taking an arbitrary amount of ground barley or wheat flour, grind it in a vat of hot water, put carrot grounds there and knead in the best possible way. Once the batch is at the proper level of warmth, start it with yeast and leave it to ferment. Finally, when fermentation is complete, pour the mash into a cube, build a low fire and distill. It’s not a bad idea to put a little anise in the cube.

Pumpkin vodka

Cut the pumpkins into fairly small pieces, first remove seeds and skin. Then add 1 part water to 2 parts of the cut pumpkin and cook until the pieces are easily crushed. Pound this crumbly into a uniform thicket, which you rub with ground egg malt, adding 1.2 kg of malt to a bucket of pumpkin grounds, or 8 kg of it. To do this, put the malt in a vat, pour hot water, leave it covered for half an hour, knead it thoroughly, and then stir in the pumpkin grounds and knead until not a single lump remains. Finally, add cold water, cool the brew to the level of fresh milk, start with yeast, let it ferment, pour the mash into a still and distill as usual.

Beetroot vodka

After washing the beets as cleanly as possible, grate them on a coarse grater or chop them as finely as possible. Against the measure of chopped or crushed beets, take 6-8 parts of ground barley malt, mash in hot water, knead, let stand covered for a while. 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 it. To flavor the taste, you can put a little charcoal powder and anise into the cube.

Pea vodka

Commonly produced. The difference is that peas alone cannot produce vodka and therefore it is necessary to add some grains to it. It’s not bad to put barley malt or, better yet, oat malt into the brew.

Apple vodka

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

Vodka from pears

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

Vodka from plums

Having filled a whole tub with plums, there is no need to crush or crush them, leave them lying in the tub until, having become bloated, they settle by themselves. If there are not so many drains that you can soon collect them for a whole tub, place the containers in the cellar, in dry sand until they are gradually filled. If the plums are consumed immediately, place 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 become dry and emit a wine-like smell. Then put them in the cube, but not to the top, and proceed according to the usual method of distillation.

The easiest way to purify distilled vodka

Place a bag of sifted beech or oak ash into a cube filled with mash; 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 violet, 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 wish, can be sweetened with sugar.

Similar culinary recipes

Klyukovka, zubrovka - perhaps that’s all we usually drink from tinctures, which is familiar and always on the shelf in the store. But tinctures, together with weaker liqueurs, are a whole huge world into which each of us who has apple trees, currant and raspberry bushes growing in the garden can look into.

Igor Kekhter, former mayor of Suzdal and author of the book “Insist on 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, or drinks in general. Everything they drank was made themselves, in their own households. It was even good practice among the nobles to keep a large cellar with liqueurs and tinctures, making drinks for each letter of the alphabet. They treated neighbors to homemade drinks, showed off and shared recipes. Each owner had his own secrets for making tinctures.

Pouring or tincture

First, 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 to which herbs and spices are added. Historically, tinctures were medicine, while drinks were originally made to be served. 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: take strong alcohol (vodka, moonshine, alcohol) and infuse selected raw materials on it until essential oils, all tastes and smells are transferred into alcohol. In Rus', tinctures became widespread in the 15th century, they were often used by Sergius of Radonezh, valued above all else 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, Erofeich lived in the 18th century, he was a barber and spent several years in China, as part of the Russian mission. There he learned Eastern healing techniques. Erofeich cured Count Orlov of his illness, for which he received the privilege of producing and selling drinks under his own name.

Liqueurs

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

The best ingredients

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

Recipes for liqueurs and tinctures

Cucumber “For Friends”

Recipe by Igor Kekhter
3 liters of vodka
100 g pickled gherkins
180 ml cucumber marinade
150 g horseradish root
Step 1. Pour vodka over all ingredients and close the container.
Step 2. Leave for 2 weeks, strain, pour into clean bottles.

Honeysuckle and lingonberry liqueur

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

Persimmon liqueur

Recipe by Sergei 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 pieces.
Step 2. Place persimmons in wide-necked jars, sprinkling with sugar.
Step 3. Cover the persimmons with spices and pour vodka. Seal the containers.
Step 4. Leave 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 liqueur and pour into clean bottles.

Tincture “Three peppers”

Recipe by Igor Kekhter
0.5 l moonshine
50 g yellow bell pepper
10-15 g red hot pepper
5 g allspice
Step 1. Cut sweet peppers into thin strips, remove seeds from hot peppers.
Step 2. Place sweet, hot and allspice peppers into the bottle.
Step 3. Pour in moonshine and leave in a dark place for 2 weeks.
Step 4. Strain the finished tincture and pour into a clean container. Store in a cool, dark place.

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

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

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

This is how Slavic folk tales end. According to legend, it was not they who invented alcohol and vodka... the fiery intoxicating drink supposedly came from the east. But the honey referred to in the saying is an original Russian drink from the time of princely feasts. It is based on truly natural honey, strawberries and cherries, and prunes. The famous drink was obtained by fermentation (for which hops and barley or rye bread were used) and infusion for two weeks. Well, the familiar names “Medovukha”, “Khrenovukha”, “Peppers” speak for themselves.

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

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

For a long time in Rus', alcoholic tinctures were prepared from “overseas” products, which in those days were red and black pepper, cumin, cloves, lemon, and apricot. The familiar rose hips, dill, juniper, walnuts, birch buds, oak bast, calamus and even pine cones and pine needles are infused in alcohol alone or with other components and are used in folk medicine.
Collections of medicinal herbs are also used to make alcoholic tinctures for health purposes. Dried, or less often fresh, linden flowers, chamomile, St. John's wort, calendula, motherwort, mint, valerian, golden mustache and others are poured with vodka or alcohol and infused. Note that pharmaceutical preparations are also made with food-grade alcohol.

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

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

WHAT YOU SHOULD KNOW:

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

The easiest way to experiment is with drinks that are simpler in taste. In fact, you can also infuse simple alcohol - such drinks will be much easier to handle, but much less interesting. Another thing is more complex alcohols: gin, grappa, even rum, bourbon and whiskey.

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

To start your experiments, it is better to use well-known combinations that will become your starting point: gin with raspberries, red or black currants; cherry bourbon; plum Calvados; rum with cherry or raspberry; Scotch tape on apricots (even better than dried apricots); cognac with cherry or black cherry.

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

STORAGE:

To store the tincture, first of all, you need to get the right container: a not too narrow glass container with an airtight lid and always transparent - to monitor the process. Another important thing that you will definitely have to stock up on is your patience. Frequently opening the lid to “test” or “sniff” can lead to disastrous consequences.

“When I set out to prepare my first similar liqueur - then it was raspberry gin - I was so captivated that I happily showed it to all my friends, opened the jar and let them smell it. Over time, because of this, the berries that floated to the surface began to become moldy (even though the gin was 57 degrees). So remember - it is contraindicated to open it in vain. And you can fight floating berries with the help of special weights and chintz.” -VYACHESLAV LANKIN bar manager of the Delicatessen restaurant

Storing the magic jar is easier and best at normal room temperature - leave other options in the area of ​​experimentation. But the meaning of the temperature regime in general is quite simple: increasing the temperature increases the rate of diffusion, so the tincture is prepared faster. But it’s not always true that this is best for her.

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

You can uncork the potion after two weeks of infusion. Only after this does it make sense to at least somehow taste and smell the tincture. And only if you use juicy berries or fruits. Hard, dried ingredients or seeds and seeds will take much longer to infuse.

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

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

ON A NOTE:

Liqueurs infuse in bottles filled with berries up to the neck and tied with cloth (instead of corks). Periodically (every 2-3 days) the bottles are shaken.

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

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

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

FOR YOUR INFORMATION:

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

The big book of snacks for alcoholic drinks. Master class of a good feast

Vodka tincture “Erofeich” or “VODKA EROFEYA”

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

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

Tincture “Aromatic”

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

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

Tincture “Healing”

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

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

Cherry tincture

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

Preparation:
Pour vodka over cherries and honey. After 3-5 days, drain the tincture, pour into bottles and seal.

Horseradish tincture

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

Carrot tincture

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

Preparation:
Pour vodka over the dried carrots and leave for a day, strain and pour into bottles, seal tightly.

Herbal tincture

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

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

Rowan tincture

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

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

Ryabinovka(rowanberry on cognac)

Rinse rowan berries (picked after the first frost) in cold water, remove stems and pour into bottles 2/3 of their height.
Pour cognac and leave for about 3 weeks in a dark place. Then strain the tincture and store in tightly closed bottles.

Hunter's drink

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

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

Lingonberry tincture

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

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

Rose hip tincture

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

Preparation:
Boil rosehip flowers with honey, cool, strain and add vodka. Infuse for a week.

Rose tincture

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

Anisette

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

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

Homemade tincture of birch buds

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

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

Lingonberry tincture (recipe-2)

Ingredients: vodka – 2 l, cognac – 150 ml, lingonberries – 4 kg, cherries – 500 g, sugar syrup – 2.5 l, citric acid.

Preparation: buds are poured into a bottle, lingonberries and cherries are poured, cognac and vodka are poured. They insist for a week. Then syrup and acid are added. This homemade liqueur recipe is sweet and sour and has a beautiful reddish-brown color.

Homemade blackberry tincture

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

Preparation: the juice is sweetened with syrup and vanillin and citric acid are added. Dilute with water to taste. The resulting drink is not very strong, but aromatic.

Tincture on barberry leaves

Ingredients: vodka – 1 l, barberry leaves – 200 g

Preparation: The leaves are crushed and filled with vodka into bottles. I keep it at room temperature for a week. After a week, the tincture is filtered and bottled. Used in small quantities for medicinal purposes.

Tincture of honey and walnut partitions

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

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

Tincture with mint, anise and nuts

Ingredients: vodka - 2 l, mint - 40 g, anise - 40 g, nuts - 40 g.
Preparation: add herbs and nuts to the vodka and leave it in a warm place for two weeks. Then filter and consume.

Pepper tincture

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

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

Wormwood tincture

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

Preparation: Dried wormwood is placed in vodka and kept for 2 weeks. Then filter, add sugar, previously dissolved in a small amount of water.

Homemade propolis tincture

Ingredients: vodka – 1 l, propolis – 200 g, birch sap.

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

Caraway tincture

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

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

Homemade cognac - 1st option

Ingredients: 3 liters of vodka, 1 tbsp. spoon of premium tea, 3 tbsp. spoons of sugar, 5 pcs. bay leaf, 5 pcs. allspice, 5 pcs. black pepper, 1 piece of hot capsicum, 1 tbsp. a spoonful of mint or lemon balm, vanilla on the tip of a knife.

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

Homemade cognac - 2nd option

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

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

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POPULAR RECIPES:

Tincture "Hunting"

Vodka- 1 l

Juniper berries- 40 g

Ground black pepper- 2 g

Dill seeds- 50 g

Salt- 10 g

Horseradish- 40 g

Black currant gin

Gin- 750 ml

Lemon zest- 5 g

Black currant- 1 kg

Powdered sugar- 30 g

Cherry Bourbon

Bourbon- 700 ml

Cherry (possibly with a pit)- 1.2 kg

Powdered sugar- 20 g

Scotch on quince

Scotch- 750 ml

Quince- 1 kg

Sugar- 100 g

Tincture "44"

Calvados- 1 l

Coffee- 44 grains

Carnation- 44 buds

Rafinated sugar- 44 pieces

Orange- 1 PC.

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

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

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

5. Roasting caramelizes the fruit's natural sugars. This effect can be skillfully used - for example, fry pineapple slices in a frying pan, and only then add them to the tincture. This way, you won’t have to put sugar there, and the caramel will add richness to the color scheme.

First, tinctures appeared, which were prepared with alcohol, vodka, and later cognac. Then - balms, which differ from tinctures in their comparative thickness and variety of components. Tinctures and balms came to the modern world from ancient times.

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

In Rus', tinctures appeared around the 10th century AD. e.

A certain man named Erofey tried to use an ancient oriental recipe to prepare a strong alcoholic drink. He insisted on vodka, mint, anise, and crushed nuts. He poured all the products included in the future tincture into a bottle and placed it in a warm place. The vessel stood in a warm room near the stove for more than 12 days. When Erofey decided to see what exactly he had come up with, he discovered a qualitatively new drink.

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

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

In Rus', vodka has long been an integral attribute of every meal, as well as fishing, hunting, baths and all other “exciting” moments of pastime.

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primary sources of information:

Let's get acquainted with the wonderful old recipes for vodkas and liqueurs, because many of them can be used in our time, surprising guests with the unusual tastes of holiday drinks.

Ivovka

8 glasses of quince juice, 8 glasses of vodka, a bunch of rye straw, 50 g each of sugar and vanilla sugar.

Chop a bunch of straw very finely and grate the overripe quince. Squeeze the juice out of this mixture. Mix the resulting juice with vodka. Add regular and vanilla sugar. Pour into a bottle and leave for a week. Filter.

Anisette vodka

Take 65 g of anise and 30 g of fennel, mix and grind, then take two-thirds of the resulting mixture, pour in 2 liters of vodka and 400 g of water, distill, preventing the whitish alcohol from getting into the resulting vodka. Put the remaining spices, leave for several days, sweeten with sugar dissolved in cold water (600 g per 3 l), filter.

Orange tincture

2 liters of vodka, 1 liter of water, sugar, peels of 4-5 oranges.

Boil syrup from refined sugar and 1 liter of water. Mix with vodka. Pour into a bottle and add orange peels. Place in the shade for 3-4 days. Filter and bottle.

Lingonberry-cherry liqueur

150 g cognac, 2 l vodka, 3.5 kg lingonberries, 600 g cherries, 2.5 l sugar syrup, citric acid.

Place all ingredients in a glass container, close tightly and leave. Filter the finished tincture and bottle it.

Clove vodka

For 1/4 bucket of alcohol, 4 cups of water, 6 spools of cloves, one spool of white cinnamon, 1/2 spool of lemon zest, 650 g of sugar.
(1 spool = 4.266 grams)

Wash the cloves and cinnamon thoroughly, dry, crush coarsely, and add to alcohol. After 2-3 weeks, clean the tincture and strain it.

"Erofeich"

Put 410 g of English mint, 410 g of anise, 410 g of coarsely crushed hazelnuts on a bucket of purified vodka, put all this in a large bottle for 12 days in a warm place. After this, you can consume it, draining the grounds or without draining, as you wish; You can again pour half a portion of vodka onto the grounds and put it in a warm place for a month.

Casserole

1 liter of homemade vodka, 10 g ginger, 10 g hot pepper, 5 g cloves, 5 g cinnamon, 10 g lemon zest, 5 g nutmeg, 5 g cardamom.

Mix all the ingredients in a saucepan, cover with a lid, which is tightly tied to the ears of the saucepan, coat with unleavened dough so that air does not pass through, put some weight on top and put in the oven or hot oven for 12 hours. After this, cool the pan, pour the casserole into bottles and seal with stoppers.

Needle

1 liter of vodka, 1 glass of pine cones, 80 g of caramel or sugar.

Pour vodka over young pine cones, immature, soft, green in color and leave for 2 weeks. Drain the infusion and squeeze out. Sweeten with sugar or caramel (burnt sugar).

Cranberry tincture

0.5 liters of vodka, a glass of cranberries, sugar to taste.

Crush the cranberries, mix with sugar, add vodka and keep in a sealed container for a week. Then squeeze the cranberry skins through cheesecloth.

Cinnamon vodka

Grind 32 g of cinnamon very finely, put it in a cube and pour in 2 liters of vodka and a small amount of water. Distill over moderate heat until all the flavor is released. Sweeten with sugar dissolved in cold water - 600 g per 2 liters of water.

Coffee vodka

Boil 1.5 kg of sugar in water, skimming off the foam. Pour 400 g of roasted ground coffee into this syrup and let it sour. Distill, add another 200 g of coffee and let stand in a tightly sealed container for several days. Distill. Vodka is made from chocolate in the same way.

Gooseberry tincture

1 liter of vodka, 1 liter of boiled water, 1 kg of gooseberries, sugar.

Pour vodka and boiled water over the gooseberries. Keep, stirring, in the sun for 2 weeks until the gooseberries float to the surface. Strain and add sugar to taste. Leave it in the sun again, then put it in the refrigerator for 10 days. Strain again, bottle and store in a cool place. Use after 3 weeks.

Lemon vodka

1 bottle of vodka, 2 medium-sized lemons.

Cut off all the yellow skin, trying to do it as thinly as possible, since the slightest presence of white skin gives the vodka an unpleasant, bitter taste. Leave for several days in a warm place, then filter the vodka in the usual way.

Lemon vodka (option 2)

Take one lemon and a piece of sugar, grate the lemon peel. Scrape the yellowed sugar onto a plate. In this way, remove all the peel from the lemon. Add yellow sugar to vodka to taste.

Raspberry vodka

Pour mature, sorted raspberries with well-purified alcohol so that the berries are barely covered, and place in the sun. After 2-3 days, drain the alcohol.

For 4.1 liters of alcohol, take 3 glasses of water and 600 g of sugar. Boil water with sugar three times, skimming each time, and pour the raspberry-infused alcohol into the hot syrup (just enough for your finger to tolerate), little by little, stirring with a spoon.

Strain through flannel, on which you first place cotton wool, then coals, then another layer of flannel. Carefully seal the bottles of vodka and place in a warm place.

If you need to clarify vodka, then take 10-15 g of potassium permanganate for a quarter of a bucket of vodka (4.1 liters), dissolve it in a small amount of water and pour into the vodka, stirring quickly. The vodka will clear within 2-3 days; all that remains is to carefully drain and strain.

Lightly salted vodka

In the ridge where cucumbers grow, place a bottle or jar so that the cucumber will continue to grow inside that container. To do this, the ovary must be carefully pushed into the neck of the bottle or jar. When the cucumber grows, pinch it off the stem and pour good strong moonshine over it. The taste of vodka is the taste of lightly salted cucumber. If you pour store-bought vodka, you get the taste of a fresh cucumber.

Tangerine vodka

1 bottle of vodka, 2 medium-sized tangerines

Peel the tangerines and put them in vodka. Infuse in a warm place, then filter in the usual way.

Tangerine tincture

0.75 l of vodka, 6 tablespoons of dried tangerine peel. Grind the peel, add vodka and leave for a week. Refrigerate before use.

Juniper vodka

Crush 600 g of juniper berries as finely as possible and pour in 6 liters of vodka. Leave for several days, distill over very low heat. The first 2.5 liters of vodka will be the best.

Juniper vodka (option 2)

Dissolve 1.6 liters of juniper berries in alcohol and mix with 12.3 liters of vodka.

Muscat vodka

17 g nutmeg, 2 liters of vodka.

Place the nuts in the vodka, seal tightly, and leave for a while.

Mint vodka

800 g of mint, a handful of salt and 1.2 kg of honey pour 12.3 liters of vodka.

Leave for 2-3 days and distill.

Autumn tincture

500 g of rowan, 1 kg of fragrant ripe apples (ranet), 300 g of sugar, 1.5 liters of vodka.

Rowan berries collected after frost should be thoroughly washed and dried. Cut the apples into rings, after removing the core. Place rowan berries and apples in layers, sprinkling each with sugar, and pour in vodka so that the fruits are completely covered. Cover with gauze and leave to stand at room temperature for 2-3 months until the berries discolor. Filter the tincture, bottle it and store it in a dark and cool place.

Aspen tincture

Pour 300 g of aspen buds into 1 liter of vodka.

In a week the tincture will be ready. When using, add 1 tablespoon of honey.

Hunting tincture

30-40 g juniper berries, 2 g ground black pepper, 50 g dill seeds, 10-12 g table salt, 40 g horseradish.

Pour all ingredients into 1 liter of strong vodka. Leave for 2 weeks in a warm place, shaking the contents occasionally. Then strain and filter.

Foam vodka

Infuse 1 liter of vodka on a handful of juniper berries for two weeks, then on the peels of two lemons for 5 days. Mix a spoonful of crushed ginger with sugar and dilute it in infused vodka. Keep in the sun for two weeks. Strain, pour, store refrigerated. Drink in six months.

Pepper vodka

Infuse 0.7 liters of vodka with 25.6 g of black pepper beans for 2 weeks.

Pepper tincture

Infuse 2 liters of vodka with 70 g of pepper for 2 weeks, strain and dilute with weak syrup (200-300 g of sugar, 3-4 glasses of water). Leave in a warm place for several weeks, then carefully strain and bottle.

Wormwood double vodka

Pour 300 g of wormwood tops into 12 liters of plain vodka, add a handful of salt and leave for a week. After this, add 1.2 kg of honey and distill.

Wormwood tincture

Fill a 0.25-capacity bottle with fresh wormwood, add vodka and leave for 2-3 weeks. If the tincture is prepared from dried herbs, take 100 g per 1.5 liter. You can add lemon zest for flavor.

Festive vodka

For 1 liter of homemade vodka, take 1 teaspoon of soda and 1 teaspoon of citric acid, stir well.

Fisherman's tincture

For 1 liter of purified vodka 40-42%, take 3-4 cloves of garlic, finely chop and add 1.5-2 g of ground pepper, 10 g of table salt, 4-5 g of crushed bay leaves and 30 g of sugar. Leave for 4-5 days, shaking the contents daily. Then filter through a cloth filter.

Rowan vodka

Grind the ripe rowan berries in a mortar, put them in a tub until half full, add hot water, wrap the tub and tie it tightly so that the spirit does not escape, and keep it this way for twelve days, and when the rowan sours and the top of the tub becomes covered with thick stuff, like wine mash, then take the mass from the tub with the grounds and distill it through the cube like mash, and in the fourth distillation you will have very good vodka.

French liqueur

Take a mixture of the following fragrant herbs: cardamom, galangal, ginger, cloves, cinnamon, anise at the rate of 43 g per quarter bottle of vodka.

Tea vodka

1 liter of vodka, 4 tablespoons of tea, 50-70 g of caramel.

Infuse black long tea in vodka for 3 hours, strain. Then fry the sugar in a frying pan until caramel forms, chop, add to vodka.

Rosehip vodka

Boil 800 g of rose hips in honey for an hour, strain through a sieve. Pour in 12.3 liters of 40% alcohol. Let it sit and bottle it. This vodka is extremely aromatic and tasty.

Elixir vodka

100 g cinnamon, 30 g each cloves, dill seeds, anise, cumin, 20 g each lavender and rosemary flowers, 800 g each lemon and orange peel, 2 handfuls each of thyme, oregano, mint, sage, 15 g galangal, 12 g each ginger, nutmeg, nutmeg flowers, 8 g cardamom, 12 g each angelica, calamus root, 4 g saffron.

Crush all the spices, pour in 12.3 vodka, leave for a week, distill and sweeten to taste.

Ancient recipes for Russian vodka: the best options

The preparation of a strong alcoholic drink looks like this:

Place ginger root, galangal and herbs in a jar.

Pour alcohol into all components. Infuse this mixture for 18 days in a cool, dark place.

Strain the alcohol tincture several times to avoid any herbal impurities, dilute with 1.5 liters of cold raw water and distill this liquid through a distillation apparatus.

Ingredients:

Ginger root – 40 g;
galangal – 40 g;
sage, anise and mint herbs - 40 g each;
1 liter of alcohol.

Recipe for Russian vodka with ginger

Vodka, which was prepared by the Russian people many years ago, is significantly different from modern alcohol. Ancient recipes for Russian vodka are still available today; with their help you can taste the real taste of strong alcohol. Previously, vodka was often prepared using medicinal herbs and other products that endowed the alcoholic drink with healing properties.

Check out the best options for making homemade vodka using an old recipe.

Instead of alcohol, you can use vodka, but then there is no need to dilute it with water.

Ancient Russian vodka based on quince

This is another recipe for old Russian vodka, which is made from quince. Required ingredients:

Quince juice – 8 glasses;
vodka – 8 glasses;
a bunch of rye straw;
sugar and vanilla sugar - 50 g each.

Prepare old quince vodka like this:

Chop a bunch of straw using a knife.
Grind the overripe quince fruits and squeeze out the juice with your hands using gauze.
Combine the prepared juice with alcohol.
Add sugar and vanilla sugar to this mixture, stir until completely dissolved.
Pour into a bottle, leave in a dark place for a week, filter and place in the refrigerator for storage.

Vodka of the Russian nobility "Erofeich"

The following ingredients are used to prepare this Russian alcoholic drink:

Mint – 35 grams;
anise – 35 grams;
crushed orange nuts – 35 g;
vodka purified on birch charcoal – 1 l.

Prepare vodka of the Russian nobility “Erofeich” according to this recipe:

Place all components in a jar, mix well and leave to infuse in a warm, dark room for 12 days.
The finished alcoholic tincture does not need to be filtered.

Russian vodka from moonshine

You will need:

1 liter of moonshine;
chopped ginger root – 10 g;
bitter capsicum – 10 g;
cloves – 5 g;
cinnamon – 5 g;
lemon zest – 10 g;
nutmeg – 5 g;
cardamom – 5 g.

Preparation:

Place all ingredients in a saucepan and mix well with a wooden spoon.
Close the heat-resistant pan with a lid, tie it to the ears of the pan, coat it with unleavened dough so that air does not penetrate inside the container.
Place some weight on top of the lid and place the pan in the oven or well-heated oven for 12 hours.
After the specified time has passed, remove the “casserole” from the stove or oven, cool, pour into bottles and seal tightly with stoppers.

Store this vintage vodka in the refrigerator or basement.

Vintage vodka with cherry juice

To prepare vodka according to this ancient recipe, prepare the following components:

1 liter of vodka;
cloves – 10 pcs.;
zest of two oranges;
cherry juice – 250 ml.

Preparation:

Place the orange zest and cloves in a clean jar and fill these ingredients with vodka. Leave for 14 days in a dark room.
After 2 weeks, strain the tincture and add cherry juice to it. If the alcoholic drink turns out to be very strong, you can increase the amount of juice in it.
Filter the drink again, pour into small containers and store in tightly sealed jars in a cool place.

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