Homemade vodka tinctures. Pouring - the composition and properties of the drink; benefit and harm; advice on how to drink; recipes how to make at home
Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
Section page 58
Traditional homemade alcoholic drinks
LIQUIDS
For the preparation of tinctures, vodka with a strength of 40 ° is used, which is infused with various herbs and roots, berries and seeds.
Vodka is insisted on fresh herbs and leaves 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.
The liqueurs are infused 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 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 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.
Ingredients:
1 kg of gooseberries, 750 ml of vodka, 750 ml of dry wine, 200 g of sugar.
Pour sweet gooseberries into a bottle, pour vodka and leave for 2 weeks, then drain the vodka, pour the same berries with wine, let it brew and mix with the first infusion.
Combine the resulting mixture with sugar and bring to a boil 5 times, removing the foam.
Ingredients:
1 kg of bird cherry, 1 liter of vodka, 200 g of sugar.
Scatter ripe bird cherry berries in a thin layer in a ventilated area.
After 3 days, pour the bird cherry on a baking sheet and slightly dry in the oven at 100 ° C.
Then grind it in a mortar, transfer it to a bottle and pour vodka over it.
Let it brew for 6 weeks.
Strain the liqueur, add sugar and bring to a boil 4 times, removing the foam.
Ingredients:
1 kg of cherries, 1 liter of vodka, 4-5 pcs. cloves, a pinch of cinnamon, 200 g of sugar.
Remove pits from cherries, pour into a bottle, add crushed cloves, cinnamon, peeled cherry pits and pour vodka.
Infuse for 2-3 weeks, add sugar, strain and bottle.
Ingredients:
1 kg of mountain ash, 1 liter of vodka, 200 g of sugar, 200 ml of water.
Pour rowan on a baking sheet and put in the oven at a temperature of 70 ° C so that the berry wilts (but do not overdry).
Then the berries are crushed, poured into a bottle, poured over with vodka and let it brew (until a dark amber color).
Strain the liqueur, add sugar syrup and bottle.
Ingredients:
1.2 kg of blueberries, 1 liter of vodka, 200 g of sugar, 200 ml of water.
Pour ripe blueberries into a bottle, fill with vodka, close tightly and put in the sun for several weeks.
Then strain it, add sugar syrup and bottle it.
Ingredients:
1 kg of currants, 1 liter of alcohol, 200 ml of water, 200 g of sugar.
Pour blackcurrant berries with alcohol and leave for 2 weeks.
Then strain, dilute with sugar syrup, bring to a boil and cool.
Pour ripe plums (Hungarian) into a bottle with a wide neck and pour vodka so that it covers them.
Put in a dark place for 6 weeks, tightly closing the bottle with a stopper.
After that, drain all the vodka, and fill the plums with sugar (how much will go in), close the bottle tightly again. After 2 weeks, drain the resulting syrup and mix with previously drained vodka.
Filter, bottle, cork and fill with paraffin.
Store in a cold place.
Slivyanka will be ready in 3 months.
Ingredients:
1 liter of vodka, 200 g of viburnum juice, 1 glass of water, 150 g of sugar.
Dissolve sugar in water, add viburnum juice, vodka and let stand for 2 days.
Ingredients:
2 kg of cherries, 800 g of vodka, 3 g of cinnamon, 2 g of nutmeg, 500 g of sugar.
Put the prepared cherries together with the seeds in a bottle and ferment for 3 days. Then add vodka, cinnamon, nutmeg and put in a warm place for 8 days.
When the tincture becomes transparent, drain it, strain, add a thick syrup made from sugar and water, stir well and bottle.
Ingredients:
10 g of juniper berries, 50 g of honey, 1 liter of vodka.
Pour the berries with a small amount of water and cook for 1/2 hour.
Then strain through cheesecloth and cool to room temperature.
Combine the decoction with honey and vodka and leave for 5-6 days.
Ingredients:
400 g strawberries, 400 g apricots, 400 g raspberries, 400 g cherries, 400 g black currants, 1 kg sugar, 2 liters of vodka.
In the summer, as the berries ripen, pour strawberries into the bottle one by one, pouring 200 g of sugar into it. When apricots appear, pour them into the same bottle, pouring the same amount of sugar, then add raspberries, cherries and black currants, sprinkling each layer with sugar.
From the very beginning, put the bottle with berries in the sun, covering the neck with gauze.
After filling the last berries, keep the bottle in the sun for another 2 weeks.
Then pour vodka over the berries (at the rate of 1 liter per 1 kg), cork tightly and put in a cold place for a month.
After that, strain the liqueur, pour into bottles and cork.
The liqueur is ready in 3-4 months.
Rinse dried fruits (pears, apples, cherries, plums, figs) thoroughly, put in a ceramic pot, pour vodka, honey and hot pepper pods can be added to taste.
Cover the pot with a thick piece of rye bread (preferably Borodino) and spread with unleavened dough.
Put in the oven for 12 hours on a very low fire (in the countryside - a warm oven) to soak.
Drink hot drink, fruit can be served separately.
Put the washed apples, pears and plums in a separate bowl, pour vodka and leave for 5-6 hours.
Then pour everything into an enameled or ceramic dish, add honey, ginger, cinnamon, cloves, allspice, bay leaf, cover with a lid, cover with dough, put a small oppression and put in the oven or oven at a temperature of 90-100 ° C for 10-12 hours.
After that, strain the varenukha and serve hot or cold.
However, the circle of its visitors was limited: it was allowed to drink vodka mainly only to guardsmen guarding the great king.
The boyars preferred home-made liqueurs, and the peasants and serfs simply did not have the means to visit an expensive establishment.
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BORN ON MAY 9, 1990 IN MOSCOW. Graduated from the Moscow State University of Food Production with a degree in brewery production technician.
She has been working in the restaurant business since she was 19 years old. While studying in his fourth year, he came to a restaurant and a bar (in the World's 50 Best Bars ranking in 2014), where he has been working for four years.
In the spring of 2015, the owners of Delicatessen opened a cafe " Youth”, where their students became the main characters. Ivan is in charge of the bar here.
Reference
The Delicatessen restaurant and bar (32nd place in the World's 50 Best Bars 2015 ranking) and the Yunost cafe currently, according to the professional bartending community, make the best tinctures in the city. The team advises and trains bar owners and bar managers, including foreign ones, in technology. "- on the cherry.
We freeze fruits and berries and start the process of preparing the tincture without defrosting them - this way they release juice better. In addition, we pierce the fruit, also for a more complete return of the juice. We use fresh apples and bake them to make the taste of the tincture more intense.
cherry bourbon
TIME
PORTIONS
COMPLEXITY
Ingredients
Cherry - 6 kg
Amaretto liqueur - 250 ml
Sugar syrup - 500 ml
Bourbon - 4.5 l
Cooking
Remove pits from berries. Transfer the berries to a glass jar, pour over the bourbon and amaretto, add the sugar syrup. Close hermetically.
insist for a month at room temperature.
Vodka on baked apples
TIME
PORTIONS
COMPLEXITY
Ingredients
Apples (any sour variety, such as Antonovka) - 1 kg
Vodka - 1 l
Sugar - 150 g
Cooking
Wash apples and cut into quarters. Transfer to a baking sheet, cover with sugar and bake in the oven for 40 minutes at a temperature of 150 degrees.
Transfer apples to a glass jar, pour vodka and seal tightly.
Infuse for five weeks at room temperature.
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29 11 2016Traditional recipes for making tinctures consist of several ingredients, in which strong alcohol is the main one. On average, the strength of such drinks does not exceed 45 degrees, and the permissible sugar content is up to 30%. Depending on the technology of preparation and taste preferences, tinctures can be much stronger and sweeter. Some recipes for alcohol tinctures are used for medicinal purposes.
This section provides the most popular ways to prepare flavored drinks that are not difficult to prepare at home. All recipes for tinctures with photos of the finished product, so you will have a great opportunity to learn not only about the necessary ingredients, but also how the drink will look like.
The proposed recipes for homemade alcohol tinctures are described in sufficient detail and you will certainly find useful tips for each of them. You will learn not only about the products and the timing of the preparation of drinks, but also how to properly prepare the dishes, how to store and drink them. The quality of the finished product largely depends on the raw materials - from the recipes you will learn how to choose the right alcohol and spices, how to improve the flavor of the tincture and avoid product spoilage.
The recipes for tinctures from vodka indicate the appropriate proportions for preparing a certain amount of drink. At the same time, you should always take into account that both vodka and alcohol should only be of high quality. Food alcohol and vodka should be bought only in specialized stores, and if this is not possible, then it is better to use a natural base - home-made grape alcohol or moonshine.
In this section, we offer you not only well-known and traditional recipes for tinctures, but also those that were used by our ancestors. Old and modern recipes will help you not only expand your understanding of alcohol, but also teach you how to prepare delicious drinks according to your own recipes even from the simplest products.
Livka- an alcoholic drink made on a fruit and berry basis. Its strength, as a rule, is 18% -20%, depending on the variety, the sugar content is in the range of 28% -40%.
The liqueur is made from infusions of berries, fruits, as well as from sugar and alcohol. Homemade liquor is a homemade drink. Industrial liqueur is a product that is obtained by fortifying fruit and berry wine.
A characteristic feature of this drink is a high content of berry juice, as well as fruits. It is the quality of the juice that determines the taste and aroma of the liqueur, while the strength is a secondary factor.
Pouring is considered one of the most ancient alcoholic drinks. In order to get this drink, it is enough to collect ripe fruits or berries and cover them with sugar. The berries will release juice, and the fermentation process will begin. The liqueurs are aged for 1-3 months (depending on the type). Depending on the berries used, the liqueurs were popularly called "cherry", "robin", etc.
Types of liqueurs
Pourings are conditionally divided into types: late-ripening, mid-ripening, early-ripening.
Mid-ripening liqueurs are made from stone fruits, it can be plums, cherries and other berries. The drink will be ready in 1.5-2 months. For the preparation of liqueurs, all varieties of plums are suitable. The drink is very soft and aromatic. Cherries can be used in any variety, wild cherries are also great. In some recipes, it is recommended not to throw away the seeds, but to add a little to the liqueur for a better taste.
Beneficial features
Useful properties of the liqueur are due to its constituent components. So, the drink contains a large amount of fruit or berry juice, which has a beneficial effect on the human body. Small doses of alcohol also prevent the formation of atherosclerotic plaques.
Pouring refers to low-alcohol drinks, and its calorie content is 215 kilocalories per 100 g.
In addition, the liqueur can be easily prepared at home in order to be completely sure of the naturalness of the product.
Use in cooking
In cooking, liqueur is widely used for soaking biscuits, making jellies, mousses, and other confectionery products.
For example, you can make known Drunk Cherry Cake. To prepare it, we need 5 eggs, 1 tbsp. l. sugar, 2 tbsp. l. sour cream, 4 tbsp. l. cocoa. To begin with, add sugar to five yolks and grind them, add sour cream, 1 tbsp. l. vanillin, cocoa. All ingredients are thoroughly mixed, and then flour is added to them. Proteins are whipped separately and carefully introduced into the main mass, mixed. From the resulting dough, a biscuit is baked in the oven at a temperature of 200 degrees Celsius. The biscuit will be ready in about 25 minutes. Cake cream is made from condensed milk, cocoa and butter. After the biscuit is ready, carefully cut out its middle. The crumb is cut into pieces and put in a bowl, mixed with the resulting cream and the “drunk cherry” itself. It is prepared in this way: a few cherries, literally 2-3 pitted berries, insist on 2 tbsp. l. liqueurs 12 hours. The middle of the biscuit is filled with a mass of cream and "drunk cherries". Top the cake with chocolate icing.
How to drink?
It is right to drink the liqueur with coffee after a meal. Homemade drink is recommended to be served in beautiful jugs. Sweet raspberry and strawberry liqueurs are perfect for desserts. They are in perfect harmony with the taste of chocolate, cakes and other sweets. Pourings made from mountain ash or cloudberries can be combined with meat dishes. Sometimes they are served with barbecue, beef, chops. Apple and pear liqueurs go well with game dishes. You can also serve gooseberry or blueberry liqueur with game. Lemon and quince liqueurs will be an excellent addition to fish dishes.
Also, this drink is perfect for creating alcoholic cocktails. Pouring goes well with stronger drinks such as martini, gin, dry vermouth. A drink made from cherries, strawberries, raspberries is recommended to be mixed with liquors, red vermouth, balsam. Pouring from melon or sea buckthorn is perfect for creating cocktails based on whiskey, bitters.
The taste of homemade liqueurs will perfectly set off lemon juice, as well as any other citrus juice.
Liqueurs are drunk on their own or as part of a cocktail. Such cocktail it's very easy to cook. It is enough to mix the liqueur with 1 tbsp. l. whiskey and a few drops of bitter tuning, you can use a balm. Such a cocktail is prepared easily, but allows you to diversify the usual taste of homemade liquor in a short time.
How to do at home?
The most fragrant liqueurs are those made at home. To make this drink, you need a certain amount of berries, alcohol and sugar.
The most popular liqueur is the so-called " cherry blossom". In order to prepare such a liqueur, you need to collect 3 kg of cherries, as well as buy 1 liter of vodka and 1 kg of sugar. Cherries are carefully sprinkled with sugar. Then the container is tied with gauze and set to ferment in the sun for 2 months, after which the resulting juice is poured into a bottle. 1 liter of vodka is poured into the cherry mass and left to ferment for another 2 months. The liqueur is then filtered and will be ready in about 5 months. Store it in glass bottles.
You can also prepare low-alcohol homemade liqueur. For this we need 7 kg of berries and 3 kg of sugar. All the berries are placed in a bottle, sprinkled with sugar, put in the sun for 5 days, the neck is tied with gauze. After the fermentation process begins, a water seal will need to be installed on the bottle. Then the liqueur is left for 30 days, after which it is filtered.
In order to get a mixed liqueur, it is necessary to sprinkle the berries with sugar as they ripen. At the end, freshly squeezed lemon juice can be added to the drink.
Another recipe for the so-called "tender liqueur". To prepare it, you will need 3 kg of berries, 1 liter of vodka, 7 liters of water, a 10 liter bottle. Water is poured into the bottle, berries and vodka are added. Next, the bottle is tied with canvas. The drink is placed in the sun for 15 days, shake the drink every day, are filtered. After a few days, the liqueur is re-filtered and bottled. For this drink, it is imperative to take bottles of champagne. The cork is additionally tied, since the drink has a high internal pressure. Bottles are placed neck down in dry sand, after two months the liqueur is considered ready. You can store the drink for no more than 5 months.
The benefits of liquor and treatment
The benefits of this alcoholic drink have long been known to folk medicine. Pouring has a beneficial effect on the digestive tract, is used as an anti-inflammatory agent. The drink retains some of the vitamins and minerals found in fresh berries and fruits.
Harm of liquor and contraindications
The product can cause harm to the body with individual intolerance to the components that make up the drink, as well as excessive consumption.