Orange bitters. Plain, lemon, orange vodka

Option 1

Ingredients:

• 5 buckets of millet
• Water
• Yeast
• 1.2 kg yeast dough

In addition to the usual and well-known transfer of simple wine through a cube, vodka is also made as follows. Take millet, boil it in a cauldron and, putting it in a tub, dilute it with warm water. Then add yeast and leaven dough. When it sours and ferments, then put it in a cube, distill it, and then distill it again.

Option 2

Ingredients:

• Simple wine
• Berries and fruits

From the beginning of spring, fill most of the barrel with wine and, when the berries and tree fruits begin to ripen, fill the barrel with them indiscriminately, both berries and fresh and rotten carrion, not excluding apple and pear cores and peelings. After the barrel is filled and has stood for a while, drain the first wine and add it to vodka, and pour wine again onto the remaining fruits and let it sit for a while; from which, after the war, vodka will again come out, not inferior to the taste of wine.

1. Water for vodkas

Ingredients:

• Anise
• Cinnamon or cloves
• Water

Taking some spice, for example anise, or cinnamon, or cloves, grind it finely, pour it with hot water, adding 3.6 liters of water per 400 g of spice. Having closed it so tightly that the spirit cannot escape, let it stand for a day. Then pour it into the cube and, adding another 2.4 liters of water, drive it like vodka until the smell of that spice can be heard. And as soon as the shoulder strap starts to smell, then take it away and add the same fresh spice to the pre-war water a second time and treat it in the same way. If anyone wishes, they can distill it again through the same spice. If you put one tea cup of this triple water in 1.2 liters of alcohol, it will smell and taste like real vodka distilled with that spice.

Ingredients:

• 1.2 kg sugar
• 1.2 liters of water

Take sugar; Having crushed it finely, pour clean boiled water on it. Cook enough, collecting all the boiling foam until there is no more of it left. Then, having caught a cold, pour it into a damask and let it sit for two weeks so that the finest silt remaining in it will all sink to the bottom. Then combine this syrup with alcohol, always adding a quarter of it to double the wine.

Option 1

Ingredients:

• 400 g lemon peel
• 400 g violets
• 12 liters of plain vodka or pre-war wine

Take lemon peel and the same amount of violets. Pour plain vodka or double wine onto it. Let it sit for 6 days, and then distill it quietly over low heat until 6 liters of vodka comes out.

Option 2

Ingredients:

• 12 liters of pre-war wine
• 1.2 kgglymon peel
• Salt
• 1.2 l syrup

Take pre-war wine, coarsely crushed lemon peel and a handful of salt. After infusing it for three days, warm it up and sweeten it with syrup.

Option 1

Ingredients:

• 800 g orange peel
• 12 liters of plain wine
• 1.6 kg sugar
• Water

Take an orange peel, cut it finely, put it in a bottle, pour in some good foamy wine and, capping it, put it in a warm place for a week. Then, pouring this infused wine with everything and the crust into a cube, distill it properly. And finally, sweeten it by dissolving sugar in water and boiling it for a while.

Option 2

Ingredients:

• 800 g orange peel
• 12 liters of plain wine

Take an orange peel and, having cut off the pulp, pour in good wine. Leave for three days and distill properly.

Option 3

Ingredients:

• 1.6 kg orange peel
• 14.4 l plain wine
• Syrup

Soak the orange peel for three days in 6 liters of good wine. Then, putting it in a cube and adding another 8.4 liters of wine, distill until you get 8.4 liters of vodka, which is sweetened as usual.

Option 4

Ingredients:

• 400 g orange peel
• 200 g star anise
• 85 g each of nutmeg, nutmeg, styrax, mastic, cardamom, cinnamon and cloves
• Pre-war wine

Place orange peel, star anise, nutmeg, nutmeg, styrax, mastic, cardamom, cinnamon and cloves into a 12-liter cube. Fill this entire collection with double wine, leave it in free spirit for a week, and then distill it.

Option 5

Ingredients:

• 12 liters of plain wine
• 400 g orange peel
• 20 g cloves
• Syrup

Take wine and orange peel, leave for three days, and meanwhile infuse finely crushed cloves in a special small bottle. Mix everything together, distill, sweeten with molasses and pass through paper.

The wide distribution and popularity of tinctures in Russia is due to history. Noble families were given the right to have houses and distilleries on their estates. This gave rise to a desire to stand out and surprise guests with new unusual recipes. Serving official drinks to the table began to be considered bad manners; it was right to shock noble neighbors with the unique taste of alcohol made at home. Every self-respecting home has thought about how to make a tincture that is tasty, aromatic and different from others. Fruits, berries, wild herbs and overseas spices began to be used for their production. The recipes were improved, preserved, and some received the proud right to be called “family.”

The most popular bitter tincture that has survived to this day is “Erofeich”. The mysterious name “orange” is known, as well as rowan, pepper, ginger, herbal and many other recipes that have been preserved in our homes and tested by the hands of masters of many generations.

Spicy tincture “Erofeich”

An ancient Russian tincture with many ingredients. The recipe is accompanied by a legend about a court barber named Erofei or Erofeyich, who cured the sick Russian queen or her favorite Orlov with this tincture.

There are several versions of the recipe with this name, each of which claims to be true. Determining the original primordial, correctly composed herbal mixture is now hardly possible. Some descriptions contain wild forest herbs, others only exotic spices, and others complex blends of both. Such drinks with history make you want to make your own tincture from the same ingredients.

Here is one of the proven recipes, available for cooking at home:

The second version of the “Erofeich” tincture is also easy to make at home:

• vodka - 1 l,
• peppermint - 1 tbsp. l.,
• anise seeds - 0.5 tsp,
• nutmeg - 1/8 of the fruit,
• sugar - 1 tsp.

Infusion is carried out in a dark place for 15 days. Then the tincture is filtered, bottled and kept for another 10-15 days before use. During this time, the so-called maturation of the drink occurs. Served as an aperitif, with hot appetizers, and used to prevent colds.

Pomerantsevaya

The ancient tincture, references to its production at home, are found in Russian classical literature and memoirs. Prepared with orange peels. These fruits of the citrus family, otherwise called “bitter orange,” are now almost impossible to find on sale. Occasionally, orange peel powder can be found among the spices; sometimes dried peels are found in ready-made mixtures for preparing mulled wine at home. You can try to reproduce an ancient tincture from such raw materials at home.

There is an affordable option to replace exotic bitter orange and make a tincture from dry orange peel, with the addition of ginger, which is not difficult to find in a modern home:

Keep at home at room temperature for 12-14 days, strain. If desired, add sugar to taste and the bitters will become sweet.

Hunting

An ancient drink, known from Soviet recipe books. In industrial production it was prepared as an aromatic alcohol. At home, you can reproduce its taste and aroma properties by infusion.
The ingredients of this warming drink must be infused with alcohol-containing raw materials for 10 days:

• moonshine or alcohol 45° strength - 1.5 l,
• ginger - 1 g,
• angelica - 1 g,
• galangal - 1 g,
• juniper - 0.5 g,
• cloves - 1 g,
• black peppercorns - 0.5 g,
• hot red pepper - 0.5 g,
• star anise - 1 g,
• coffee - 2 g,
• orange peel - 3 g,
• lemon peel - 3 g.

After straining, keep in a glass container for 5-7 days before use.

Orange-coffee sweet liqueur “44”

A popular aromatic drink of French origin. The taste of this sweet liqueur, made at home, is not inferior to the classic Cointreau liqueur.
For 1 liter of vodka you need:

• 44 beans of quality coffee, well roasted,
• 44 cubes of refined sugar,
• 1 orange.

The size of the orange should allow it to be placed entirely in the jar chosen for infusion. Using a four-pronged fork, make 11 shallow punctures in the skin of the fruit, slightly rocking the fork, thereby widening them. Coffee beans are inserted into the 44 resulting holes.

Pour pieces of refined sugar into a suitable jar, place an orange filled with coffee, and pour in vodka. Leave covered for 44 days. Shake daily. Gradually, the sugar will dissolve, the tincture will acquire a bright orange color, light viscousness, and a wonderful dessert taste and aroma. After 44 days, strain, there is no need to squeeze the orange, the drink may become cloudy.

On pine nuts

For 2 liters of vodka you will need 1 tbsp. l fresh pine nuts or shells. To obtain a drink with a rich dark caramel color, the shell requires a little preliminary preparation. It is poured with boiling water twice, then fried in the oven until dark brown.

Infusion is carried out in a warm place. At home, a battery is an excellent source of suitable temperature. After straining and bottling, for every half liter you need to add 1 tsp. Sahara.

“Only Russians pour vodka in grams, buy in liters, and in the morning they ask - how many bottles did we drink yesterday?”

Orange vodka - what is it?

In principle, this is an ordinary vodka tincture, which is very easy to prepare at home. Pomeranian is, simply put, grapefruit, and orange vodka, accordingly, is vodka infused with grapefruit (orange) peels.

There are many recipes for making orange vodka. And you can see this for yourself. There are even vintage recipes for orange vodka from moonshine.

How to make orange vodka at home:

Orange vodka Recipe 1:

To prepare orange vodka, take 800 g of orange peel, pour 12.3 liters, leave for three to four days, distill.

Orange vodka Recipe 2:

For those who don’t like to mess with spices, we suggest taking Corky from four oranges and pouring them with 4 bottles of vodka, leave for a week and then, after distilling, add 820 g of sugar and strain.

Orange vodka Recipe 3:

A simple and reliable method of preparation. Take 12.3 liters of vodka, add 205 g of dry orange peel and leave for two weeks, then sweeten with 2460 g of sugar and strain through a flannel.

Orange vodka Recipe 4:

Take a 12.3 liter cube and put in 410 g of orange peel, 43 g of star anise, 43 g of cloves, 43 g of cardamom, 43 g of cinnamon and 43 g of dill seeds and, pour in the peeled bread, leave for a week, and then distill and sweeten , strain through straining paper.

Orange vodka Recipe 5:

A subtle combination of orange and cloves can be easily obtained if you take 12.3 liters of wine, 410 g of orange peel, leave for three days, and meanwhile infuse 21.5 g of finely crushed cloves in a small bottle, mix everything together, distill, sweeten with molasses and pass through the paper.

Orange vodka Recipe 6:

If the taste of vodka made according to the previous recipe seems rough to you, we advise you to take high-quality oranges, cut off the peel from them without touching the pulp, put them in a cube with water and vodka, and simmer over high heat to remove the water, preventing sediment from escaping.

After distilling, mix with sugar dissolved in cold water and filter.

To obtain simple orange vodka: zest from 6 oranges, 4 liters of vodka, 0.4 liters of water, 2 kg of sugar per 2 liters of water.

To obtain improved orange vodka: zest from 8 oranges, 2.5 liters of vodka, 0.4 liters of water, 1.5 kg of sugar per 2.5 liters of water.

Orange vodka Recipe 7:

Take 100 g of orange peel, 70 g of unripe oranges, 50 g of lemon peel, 35 g each of orris root and white ginger, 25 g each of mint and salt, 12 g each of white cinnamon, rosemary and chamomile.
Crush everything, crush it, pour in 12.3 liters of plain vodka, leave for ten days, distill and sweeten with syrup from 1 kg of sugar and 4.5 liters of water.
After a few days, filter thoroughly.

Orange vodka Recipe 8:

You will get especially pure vodka if you take 1 liter of alkalized alcohol and cold water, add the crust from two white unsweetened breads, put it in a cube and distill so that no sediment gets into the vodka.
Then crush 600 g of refined sugar and dissolve,
Without heating, pour pre-war vodka into 1 liter of orange blossom water, stir well and filter.

Orange vodka Recipe 9:

Take 400 g of orange peel, 40 g of styrax, nutmeg, cloves and cardamom, crush everything, add 800 g of raisins, pour in 12.3 liters of vodka, leave for six days, distill and sweeten with syrup from 400 g of water for every 1.2 l of vodka obtained after distillation.

Orange vodka Recipe 10:

Take 1640 g of orange peel, soak for three days in 6.15 liters of good wine, distill until seven bottles of vodka come out, sweeten as usual.

Orange vodka Recipe 11:

To prepare double orange vodka, you need to take 12.3 liters of double wine and fill a cube with it. Put 4120 g of orange peel, 205 g of star anise, 860 g of nutmeg, nutmeg, styrax, mastic, cardamom, cinnamon and cloves.
Pour the mixture with double wine, leave it in free spirit for a week, and then distill it.

Orange vodka Recipe 12:

And again for lovers of lemon, cloves, nutmeg and fennel. Take 4.92 liters of vodka. Alcohol extract from 205 g of orange peel, 77.4 g of salted pink flowers, 77.4 g of lemon peel and cloves, nutmeg, kishnets, fennel, pleck salt, 1230 g of star anise. Sweeten with sugar syrup.
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More recipes for tinctures with vodka:

For a snack with Pomeranets Vodka:

For an appetizer with Pomeranets vodka, as with any other vodka, it is advisable to serve several cold dishes (3-4), a hot appetizer, and 1-2 main hot dishes.

Cabbage Appetizer

"Reds on Campaign"

Cooking time- 10 min.

Ingredients:

• Red cabbage - 0.5 small head
• Horseradish - 1 root
• Vegetable oil - 1 tbsp.
• Lemon juice - 1 tbsp.
• Pepper

Recipe:

1. Shred the cabbage.
2. Grate horseradish and mix with cabbage.
3. Salt, pepper and season with vegetable oil and lemon juice (or vinegar).

Orange vodka

Pour pure vodka over the orange peel and leave for two weeks in a warm place. Then distill.

Ingredients: orange peel – 200 g, vodka – 6 l.

BEET VODKA Required: sugar beets, 200 g of yeast. Method of preparation. Grate the sugar beets and boil. For 30 liters of beet juice you will need 200 g of yeast. The mixture ferments for a week. No need to add sugar. Will make 5 liters