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Vodka according to ancient recipes. Ancient recipes for Russian vodka

Vodka according to ancient recipes. Ancient recipes for Russian vodka

There are people who, after mixing alcohol with ordinary water, sincerely believe that they have prepared real vodka. But in fact, this mixture will very vaguely resemble the store-bought version. Real homemade vodka is prepared using strict technology. It includes some features. You can't exclude any of them if you want to get high-quality homemade alcohol.

A mandatory device that you cannot do without in the process of making vodka is an alcohol meter. It will determine exactly how strong the alcohol is at the right time. You can make an alcoholic drink without it. But the alcohol you take according to your prescription may have a different strength than what is indicated on the label. Therefore, you will receive vodka with the required degree only if you take all the ingredients with pharmacy precision.

Making homemade vodka

Choosing the most important ingredient - alcohol

We will need ethyl alcohol - either regular food grade or medical grade. The further organoleptic properties of our drink depend on its quality. If you doubt that this is pure ethyl alcohol, be sure to check it for methyl content, and do this in several ways. Remember that methyl alcohol can not only be harmful to health, it is deadly to a living organism. Moreover, organoleptics will not help in this case - it does not have any differences in color, taste, or smell.

Alcohol is divided by grade. GOST defines several of them that are suitable for preparing alcoholic beverages. This:

  1. Alpha.
  2. Luxury
  3. Extra.
  4. Basis.
  5. Highest purity.

Wheat, rye or a mixture of these grains - it is from these raw materials that the best alpha alcohol is prepared. If you mix potatoes and grain, you can get either extra, basic, or luxury varieties. The quality of these alcohols is lower. The less potatoes are used in their production, the better. But highly purified alcohol is made from any raw material that contains starch. This could be potatoes, molasses, beets, and other types of raw materials. The cheapest vodka is made from the highest purity variety.

In theory, you can also use strong moonshine that has been double distilled. However, this will no longer be a classic recipe for making homemade vodka. Therefore, use this option only as a last resort.

Choosing water

This ingredient is extremely important. Do not neglect the choice of water, because it affects both the transparency and the softness and taste of alcohol. Do not use mineral or tap liquid. To make alcohol you need H2O, which is minimally saturated with minerals and salts. However, water cannot be boiled or distilled. After all, in this case the ingredients will mix extremely poorly.

To make vodka at home, it is best to use bottled water. Be sure to ensure that the concentration of minerals and salts in the bottle you choose is minimal. The most chic option is to use water that is intended for baby food.

Prepare the rest of the ingredients

If you simply dilute alcohol with water, you will get alcohol that tastes very strong and slightly dries out the tip of your tongue. So we need to do a little magic to give it a milder taste. For this we need one of these ingredients:

  • glycerin – per 1 liter of alcohol – up to 5 mg;
  • glucose (from the pharmacy) – per 1 liter of vodka – 10-20 ml;
  • granulated sugar - per 1 liter of alcohol - 1 tablespoon.

If you are preparing vodka from expensive alcohol, then it is best to add glucose to the recipe. It is considered the best option.

In addition, you can add lemon juice to your “masterpiece”. It will not only soften the alcohol, but also give it a pleasant aroma. For 1 liter of vodka, 30 ml of freshly squeezed lemon juice is enough.

Mixing ingredients

In our country, Russia, vodka has a minimum strength of 40 degrees, and a maximum strength of 56. These are the indicators we will look at when we choose the proportions for dilution. Many people like alcohol at 45% ABV, however, you can choose any option that suits you. Let's say you took 10 liters of alcohol with a strength of 90%, and you want to get vodka at 45%. This means you will need exactly 10 liters of water. If you need vodka with a strength of 40 degrees, then add 12.5 liters of water. Calculating all this is extremely simple.

So, the mixing process itself must be consistent; this is the only way homemade vodka from alcohol will turn out to be of excellent quality. Take a large container, thoroughly rinsed before preparing the alcoholic drink. There should be no foreign odors in it. Pour water into it, and then add the ingredients necessary to soften the drink. This can be sugar, glucose, glycerin, freshly squeezed lemon juice. Introduce alcohol into the liquid in a thin stream. Close the container with a lid and stir it for a few minutes, shaking it. Now the vodka should stand for at least 2-3 hours.

Purification and filtration

This stage is optional, however, it should not be neglected. The fact is that during filtration, all impurities that are considered harmful to the body are removed from your alcoholic drink. The easiest way to do this at home is to pass the vodka through a new water purification filter (for example, “Barrier”).

The second option is to take a funnel, put cotton wool on it, then either activated carbon tablets or birch charcoal. Of course, this option cannot be compared with the first in terms of effectiveness, but if you chose quality ingredients to mix at the very beginning of the recipe, then it is quite enough.

The last stage is settling and bottling

To improve the organoleptic properties of your homemade vodka, put it in the refrigerator for 3-10 days. After this, it can be poured into glass bottles and tightly closed. Now you can taste it!

Without a doubt, “Erofeich” can be attributed to the original Russian an alcoholic drink, the recipe of which was created during the reign of Catherine II. This drink is often called Count Orlov's tincture, recipe the preparations of which have survived to this day. The classic “Erofeich” was prepared through a complex procedure for distilling bread wine and had a strength of about 80 degrees. After distillation, the resulting product was necessarily infused with various herbs and roots, due to which the drink had medicinal properties, a rich aroma and an original taste.

Today everyone can prepare this traditional old Russian product using time-tested classic recipes.

Some features of the ancient drink

Thanks to its healing properties and unique taste, in the 19th century “Erofeich” enjoyed enormous popularity on the Russian alcohol market and was a worthy competitor to foreign wines.

There are several classic recipes "Erofeich", which can differ significantly in the composition and infusion time of the drink. The classic composition of the tincture includes about three dozen different herbs and moonshine with a strength of at least 60 degrees. A distinctive feature of “Erofeich” is the complete absence of sugar in its composition, however, there are recipes that include sweet ingredients: honey, raisins or dried fruits. Depending on what herbs and roots were used to make the tincture, its color can vary, from light brown to coffee.

If you are starting to prepare this drink for the first time, it is better to start with simple recipes that include no more than 10 ingredients. By strictly following the recipe, you can prepare a wonderful drink that will benefit your body and restore peace of mind.

Cooking with moonshine

If we consider the classic options for creating tinctures "Erofeich", recipes for moonshine, without a doubt, are the oldest and are especially popular among connoisseurs of this drink.

To create the simplest and most common option"Erofeich", you will need:

All ingredients are placed in a glass jar or bottle and filled with moonshine, after which the container must be put in a warm place and allowed to brew for half a month. You must remember to stir the tincture from time to time. After infusion, the drink is filtered and stored in a cool, dark place, where it can be stored for a long time without loss of taste.

The classic recipe for “Erofeich” does not involve the use of granulated sugar, but if you want to sweeten the bitters, you can add a little natural honey to it. It is not recommended to use vodka to prepare the product according to this recipe, since it does not have sufficient strength, which, in turn, will not allow all the taste and healing properties of the drink to be revealed.

Another traditional recipe for “Erofeich” is more complex and will require the following products:

  • 1 liter of moonshine;
  • about 8 grams of chopped galangal root;
  • approximately 3 grams of sage leaves;
  • 2 anise blossoms;
  • 3 grams of dill;
  • 2 grams of St. John's wort;
  • 2 grams of lemon balm leaves;
  • About 3 grams of crushed licorice roots.

These products must be placed in a glass container and filled with alcohol. The drink prepared according to this recipe must be infused for at least 20 days. After filtering, the tincture is bottled and stored in a cool place.

“Erofeich”, made according to this recipe, has a delightful herbal aroma and has a deep cognac color.

The tincture will acquire a very original citrus aroma and slight pungency if you add ginger root to its composition. To prepare “Erofeich” with ginger you will need:

These components are placed in a jar, filled with alcohol and infused for 15 days. After filtration, the resulting tincture is mixed with moonshine with a strength of no more than 50 degrees. It is better to carry out the mixing procedure gradually, constantly tasting the drink until it acquires the taste you need.

Infusion with vodka

If you are not involved in moonshine brewing, you can use recipes for making “Erofeich”, which use vodka as an alcohol-containing base. Legendary tincture Count Orlov, grandma's recipe which is passed down from generation to generation, was made specifically on a vodka basis.

For one of the most antique recipes for “Erofeich” with vodka you will need:

The ingredients are placed in a large glass container and infused for about 20 days, while the tincture must be stirred daily.

A drink prepared according to this recipe will help cope with colds and lift your spirits.

Can be cooked vodka "Erofeich", recipe which was mentioned by Alexander Sergeevich Pushkin in the work “The Young Lady-Peasant Woman”. For this you will need:

  • 1 liter of good vodka;
  • 15 grams of peppermint;
  • 10 grams of anise seeds;
  • 30 grams of chopped orange nuts.

You need to mix vodka with the rest of the ingredients and leave for 15 days, stirring occasionally. Despite the simplicity of the recipe, this drink has excellent taste and has healing properties.

It is very important to remember that “Erofeich” insists on medicinal herbs and excessive consumption of this drink can adversely affect health.

Attention, TODAY only!

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:

  1. Chop a bunch of straw using a knife.
  2. Grind the overripe quince fruits and squeeze out the juice with your hands using gauze.
  3. Combine the prepared juice with alcohol.
  4. Add sugar and vanilla sugar to this mixture, stir until completely dissolved.
  5. 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:

  1. Place all components in a jar, mix well and leave to infuse in a warm, dark room for 12 days.
  2. 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:

  1. Place all ingredients in a saucepan and mix well with a wooden spoon.
  2. 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.
  3. Place some weight on top of the lid and place the pan in the oven or well-heated oven for 12 hours.
  4. 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:

  1. Place the orange zest and cloves in a clean jar and fill these ingredients with vodka. Leave for 14 days in a dark room.
  2. 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.
  3. Filter the drink again, pour into small containers and store in tightly sealed jars in a cool place.

Old Russian spiced vodka

Required Products:

  • vodka – 500 ml;
  • nutmeg – 10 g;
  • 5 grams each of cloves, saffron and cinnamon;
  • 20 g vanilla;
  • sugar – 400 g.

Russian vodka is prepared according to this recipe as follows:

  1. All the spices and herbs are placed in a glass jar and filled with the alcoholic component.
  2. The container with these contents is placed in a dark, cool place for 14 days. It is important to shake the jar well every day.
  3. After the specified period, the tincture should be strained several times, pour sugar into it, put on fire and bring to a boil.
  4. Cool the tincture, strain and pour into small containers with airtight lids. Store this drink in a cool place.

Russian vodka with coffee and oak bark

You will need:

  • lemon;
  • 1/3 nutmeg;
  • 2 tbsp. l. Sahara;
  • 14 coffee beans;
  • 50 g crushed oak bark;
  • vanillin on the tip of a knife;
  • 3 liters of vodka.

Prepare an ancient alcoholic drink like this:

  1. Cut the lemon into 4 parts and remove the seeds.
  2. Grate 1/3 of the nutmeg.
  3. Add sugar, coffee beans, crushed oak bark and vanillin to these ingredients.
  4. Pour this mixture into 3 liters of alcohol, mix well, close the lid and leave for 2 weeks in a dark, cool room. Shake the tincture daily.
  5. After 14 days, filter the drink, pour into smaller containers, and store in the refrigerator or basement.

Old Russian vodka “Varenukha”

Required components:

  • 1 liter of moonshine;
  • dried apples – 40 g;
  • dried cherries – 40 g;
  • dried pear – 25 g;
  • prunes – 25 g;
  • ginger, cinnamon, cloves - 1 g each;
  • 0.5 g allspice;
  • 1 bay leaf;
  • liquid honey – 250 g.

“Varenukha” is prepared like this:

  1. Dried apples, cherries, pears and prunes are washed and placed in separate containers. Each type of dried fruit is poured with 500 g of moonshine and infused for 5 hours.
  2. Next, all the vodka is poured into one ceramic or enamel pan, honey and all the spices are added.
  3. Cover the pan with a lid and carefully cover it with unleavened dough to prevent air from penetrating inside the container.
  4. Place a weight on top of the lid and place it in the oven or preheated oven for 10 hours. It is important that the temperature is maintained at 90 degrees during this time.
  5. After the specified time, the “varenukha” must be strained and drunk hot.

Preparation of Russian vodka with pepper and garlic

Drink components:

  • 4 cloves of garlic;
  • 3 pods of hot red pepper;
  • 3 liters of moonshine.

Preparation:

  1. Peel the garlic, chop finely.
  2. Wash, peel and chop the red hot pepper with a knife.
  3. Place these components in 3 liters of moonshine and leave for a week in a dark room.
  4. Pass the finished peppercorns through a filter several times, pour into bottles and place in the refrigerator for storage.

Recipes for old homemade vodkas

Vodka is a strong, colorless drink prepared by mixing rectified wine alcohol, softened water and special essences, followed by treating 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 distilling 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 the raw materials used and a mild taste.

 From the book Moonshine and other homemade alcoholic drinks author Baydakova Irina

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Recipes from ancient cookbooks First courses Chicken soup with cauliflower 1 chicken, 1 parsley root, 1 onion, 1 tbsp. a spoonful of melted butter, 1/2 a bunch of parsley or dill, 1 head of medium-sized cauliflower or 2 small heads. Wash the chicken, cut into

Bread vodka with yeast (option 1)
There are two options for preparing bread vodka with yeast. First: germinate half a bucket of rye, wheat or barley. Pound. Soak 10-12 loaves of black bread in 15 liters of water. Mix. Add 750 g of yeast.
If there is not enough bread (8 loaves), cook a cast iron of potatoes. Mash and mix with grain and bread.
Fermentation in a warm place lasts a week. Then it was distilled using a steam apparatus.

Bread vodka with yeast (option 2)
Bread vodka with yeast can be prepared in another way.
Sprout the wheat, grind it in a meat grinder or coffee grinder (can be crushed). Add water, yeast and place in a warm place. For 10 kg of wheat, 30 liters of water and 0.5 kg of yeast. When fermentation stops, distill it using a steam apparatus.

Bread vodka with hops
To prepare bread vodka with hops, you need to sprout wheat or rye in a wooden trough, stirring occasionally. Then boil the potatoes and mash them. Brew hops. Prepare the so-called mash - add boiled hops (3 l) to the mash that remains from the last time (1.5-2 l). Then everything is mixed together - wheat or rye, potatoes and mash. The grain can be ground or passed through a meat grinder.
Place in a warm place until it stops fermenting and making noise. Then distill it using a steam apparatus.
For 1 bucket of grain - 2 buckets of boiled potatoes. Makes 2 liters of bread vodka.

Rye
To prepare bread vodka, you can use the following recipe.
Sprout rye, wheat, barley, millet, corn, peas.
To do this, soak the food in warm water and spread it in a thin (up to 2 cm) layer. Make sure that the grain does not turn sour.
Dry the sprouted grain and grind it into flour. Boil water and while still boiling, stirring constantly, add this flour. Stir until it becomes liquid jelly.
Cover and let stand for 10-12 hours. Pour into bowls and basins. Cool to room temperature. Add yeast: for 12 buckets of starter - half a kilo. Ferments for 5-6 days. Distill using a steam apparatus. Of all types, bread vodka is the best. Instead of yeast, if you don’t have it, you can add a kilogram of dry peas. In this case, the fermentation process will increase by 10 days.

Bread vodka with potatoes
To prepare bread vodka with potatoes, you should make malt, as in the first recipe (sprout the grain, dry it, grind it). Boil the potatoes. Grind with the water left after cooking. Sprinkle malt flour on top. Grind again to a smooth jelly-like consistency. All this should be very hot. Sprinkle the rest of the flour on top and leave overnight. After 10-12 hours, stir, pour into a barrel, add 0.5 kg of yeast. Fermentation should last 5-6 days. For 2 buckets of malt add 4-5 buckets of potatoes. Distill using a steam apparatus.

Quince vodka
To prepare quince vodka, take overripe quince, crush or grate it. Very finely chop a bunch of rye straw. Squeeze the juice out of this mixture. For 8 glasses of this juice - the same amount of vodka. Add regular sugar and 50 g vanilla. Pour into a bottle and leave for a week. Filter.

Cairn vodka (option 1)
To prepare calamus vodka, you need to take 600 g of calamus root, 25 g of orange peel, 12 g of lemon peel, white ginger, cinnamon, cardamom and salt, 6 g of coriander. Crush and grind all the spices, put in a bottle, pour in 10 liters of plain vodka and leave for 2-3 weeks. Distill by adding 6 liters of water and two handfuls of beech or maple ash to the cube. Sweeten with syrup made from 600 g of sugar and 3 liters of water, filter.

Cairn vodka (option 2)
The second recipe for ale vodka. Take 200 g of calamus root, 100 g of lemon peel, 50 g of angelica roots, 75 g of orange peel and 1 juniper berry, 50 g of chamomile and cumin, 25 g of fennel, -1 anise, dill seeds, coriander, cream of tartar. Crush and chop all the spices, pour a bucket of plain wine and vodka, leave for 10 days, strain through a thick cloth, sweeten | Stir in syrup from 800 g of sugar and 4 liters of water.

Cairn vodka (option 3)
Calamus vodka can be prepared in this way: take 12.3 liters of vodka, mix with an extract of 615 g of calamus, 25.8 g of orange peel, 12.9 g of lemon peel, ginger, white cinnamon, cardamom, salt - 12.9 g each , 6.45 g kishnets. Sweeten the mixture with 1230 g of sugar syrup.

Cairn vodka (option 4)
The third, simplified preparation option: take 12.3 liters of vodka, mix with 615 g of calamus root and 1/2 a handful of salt. Sweeten with syrup. Let it stand.

Angelica vodka (option 1)
To prepare angelica vodka (or vodka from angelica), take 1230 g of finely dried angelica root, pour 4.92 liters of good wine; leave for 3 days, pour into the cube and, adding 6.15 liters of wine, double up.

Angelica vodka (option 2)
A rare, almost forgotten recipe for making vodka. Take 103g cardamom, 51.6g glymon peel, SWgangelica, SWgcinnamon and 18.4 liters of wine; leave for 4 days, then distill.

Anise vodka (option 1)
There are more than 20 known ways to prepare vodka from anise. Here's another one of them.
Take 800 g of anise, crush it, pour in 6 liters of beer and distill in a cube until the liquid smells of anise. Add distilled liquid to 12 liters with vodka, add another 100 g of crushed anise, distill, sweeten if desired, filter.

Anise vodka (option 2)
The simplest recipe for making the popular anise vodka. Take 400 g of anise, crush it coarsely, pour in 3 liters of plain vodka, leave for three days, add another 4 liters of vodka, distill.

Anise vodka (option 3)
Take 400 g of anise, a bucket of plain vodka, distill over low heat, place a handful of anise in a bag into the neck of the receiver so that the distilled vodka passes through it. This will tint the vodka yellowish. If you put not anise in a bag, but a handful of dry crushed birch leaves, then the vodka will take on a greenish tint.

Anise vodka (option 4)
To prepare this vodka in a more complex way, you need to 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, avoiding the inclusion of whitish alcohol. Put the remaining spices into the resulting vodka, leave for several days, sweeten with sugar dissolved in cold water (600 g per 3 l), filter.

Anise vodka (option 5)
Another recipe we found in an old distilling guide. Take 200 g of fresh anise, grind it into a fine powder, leave for a month in a bucket of purified alcohol with a strength of no higher than 25%. Then distill the alcohol over moderate heat to 45% strength. You should get somewhere around 9.8 liters of vodka. Prepare syrup from 1600 g of sugar and a liter of boiled or spring water, mix with alcohol. The mixture will have a milky color, to destroy which you need to add one egg white, mix it as best as possible with the liquid, shaking it for several days (the white can be replaced with potassium permanganate). Strain the liquid.

Anise vodka (option 6)
A simple but absolutely reliable way to prepare high-quality aniseed vodka. Take 400 g of anise, 50 g of fennel, 25 g of orange peel and white cinnamon, 12 g of white ginger, lemon peel and table salt, finely grind everything, pour in 9 liters of plain vodka, seal and leave for 10 days, distill and sweeten with syrup from 800 g of sugar and 2.5 liters of water.

Anise vodka (option 7)
Another, far from last, option for making aniseed vodka. Take 12.3 liters of vodka and an alcohol tincture made with a mixture of 400 g of anise, 50 g of dill, 29 g of white cinnamon, 26 g of orange peel. 13 g lemon peel, 13 g table salt. Mix everything, add sugar syrup to taste.

Anise vodka (option 8)
According to experts, vodka made using this method has special medicinal properties. Take 12.3 liters of vodka, 12.3 liters of 40% alcohol and an alcohol tincture made with a mixture of 400 g of anise seeds, 50 g of caraway seeds, 50 g of dry lemon peel, 50 g of dill seeds, 39 g of orris root. Mix all this, sweeten with 800 g of sugar.

Double anise vodka (option 9)
For particularly fastidious connoisseurs, here is a recipe for double anise. Take 150 g of anise, 35 g of cumin, 25 g of orange flowers and lemon peel, 50 g of star anise, 12 g of cloves, cinnamon, calamus root, 18 g of orris root, chop and crush everything, pour 2.5 liters of plain water. distill, sweeten with syrup from 400 g of sugar and 0.9 liters of water.

Double anise vodka (option 10)
The second method of making double anise is a little simpler. Take 400 g of anise, 100 gtmin, 50 g each of lemon peel, orange peel and lettuce, 4 g each of nutmeg and cloves. Finely grind all the spices, pour into a bottle with 12 liters of plain vodka, seal and leave for two weeks. Drink the infused alcohol, sweeten with syrup, filter.

Alkermes vodka (option 1)
An old recipe for alkermes vodka. Take 32 g of cinnamon, 90 g each of lemon and cardamom peel, 8 g of rosemary, chop everything, pour in 1.8 liters of double vodka, leave and carefully drain. Boil syrup from 800 g of sugar and 1.2 liters of water, carefully skimming off the foam, and mix with infused vodka. Pour into bottles and put gold leaf leaves into each bottle at the rate of 3 leaves per 1.2 liters of vodka, shake.

Alkermes vodka (option 2)
The second recipe for alkermes vodka. Take 75 g of cardamom, 50 g each of orange and lemon peel, rosemary, calamus root, cloves, cinnamon, 25 g of red sandalwood. Grind everything thoroughly, pour in 2.5 liters of vodka, distill and sweeten. Gold leaf is also added to this vodka, mixed well, allowed to settle and filtered.

Flavored vodka (option 1)
The recipe is widely known. Take 85 g of sage, 65 g of hyssop, 50 g of marjoram and oil beans, 35 g of cornflowers and caraway seeds, 25 g of lavender flowers, calamus root, peony root, 16 g of angelica, 12 g of peretrun.
Grind and crush the spices, pour a bucket of plain vodka, leave for several days, strain.

Flavored vodka (option 2)
Take 38.7 g of orange flowers, 25.8 g of cinnamon flowers and nutmeg flowers. lemon peel and orange peel for extracting for 1 bucket of vodka.

Flavored vodka (option 3)
A more complex, but no less common method of preparing aromatic vodka.
Take 15 g of orange flowers, 50 g each of incense, cardamom, nutmeg flowers, carnation flowers, 75 g of cinnamon flowers, 50 g each of sage, saffron, cardobenedictine, galangal, calamus root, 75 g each of nutmeg, lemon peel, orange peel, 25 g each of marjoram, ginger, rosemary, wormwood root, cloves, rose hips, grains of paradise and cream of tartar. Crush everything, crush it, pour three buckets of vodka, leave for ten days, distill, sweeten with syrup from 2.4 kg of sugar, 8 liters of water.

Orange vodka
To prepare orange vodka, take two liters of vodka, boil syrup from refined sugar and 1 liter of water, mix with two liters of vodka. Pour into a bottle. Throw in the peels of 4 or 5 oranges. Place in the shade for 3-4 days. Then filter. Pour into bottles.

Vodka in a quick way No. 1
There are situations when vodka needs to be prepared very quickly. Here are a few relevant recipes. Take 1 kg of peas, 5 kg of sugar, 500 g of yeast and 15 liters of warm water. Stir everything, add 1 liter of fresh milk. Let the mash stand for 1 day. Then distill in the usual way. Makes 5 liters of vodka.

Vodka in a quick way No. 2
Mix 5 kg of sugar, 25 liters of boiled water, 500 g of yeast, 25 medium raw potatoes, 3 glasses of milk, 4 loaves of bread. Leave to ferment for 24 hours. Then distill in a steam apparatus.

Vodka in a quick way No. 3
Perhaps the fastest way to prepare vodka. Take 10 kg of sugar, a pack of yeast, 3 liters of milk, 3-4 buckets of water. Mix everything and pour into the washing machine. Spin for 2 hours. Then let it settle and distill in the usual way.

Vodka made from yeast
Both brewer's yeast and grape yeast remaining at the bottom of the barrels are suitable for distilling yeast vodka.
The distillation cube is filled only two-thirds with yeast. The fire under the cube should be easily adjustable. Continuously stirring the yeast so that it does not burn, heat until the yeast begins to rise to the top, then reduce the heat greatly, put on a cap, insert pipes, coat the seams, coat the cooler and receiver, and simmer the vodka over low heat, such as coal. To re-distill, the cube must be thoroughly cleaned.
To improve the taste during re-distillation, you can add aromatic substances - cloves, ginger, calamus, cinnamon, after finely crushing them. You should also add a little salt or burnt cream of tartar. Distill over low heat, avoiding sediment from getting into the alcohol.
In the same way, spoiled grape wine is distilled into vodka.

Vodka without yeast and sugar
In this recipe, yeast and sugar are replaced with leavening and malt.
Steaming: brew one handful of fresh hops (two dry hops) in 2 liters of water, let it brew a little, strain the broth, stir a handful of flour while still warm. After a short period of time (30-40 minutes), the steaming is ready.
Malt: sprout rye grains, dry them and grind. Add steaming and malt to the main product - beets, potatoes, apples, pears, etc., dilute with water to a semi-liquid state, let it “win” in a warm place, and distill.
Consumption: for a given amount of steaming - 3 kg of malt and 0.5 buckets (5-6 l) of the main product. You can get 3 liters of vodka.

Cherry vodka (option 1)
“Cherry” can be prepared in another way. Take 4 kg of garden sour cherries, 200 g of peach kernels, 35 g of bitter almonds, 25 g of orange and lemon peels, 20 g of calamus root, 12 g of cinnamon and 6 g of clove flowers. Pour 1.8 liters of good vodka into bottles, leave for three to four weeks, then distill in a cube.
Pour 2.7 liters of vodka onto the remaining grounds, leave for four days, drain the grounds, mix with doubled vodka, sweeten with syrup from 1 kg of sugar and 2.5 liters of water, strain after a few days.

Cherry vodka (option 2)
To prepare cherry vodka, you need to take the blossoming buds and inflorescences of the cherry tree, pour it into bottles with vodka, and let it steep.
The result will be green vodka with a cherry flavor.

Cherry vodka (option 3)
A wonderful smell can be given to the drink if you prepare it according to this recipe: take 8.2 kg of cherries, 410 g of peach grains, 77.4 g of bitter almonds, 51.6 g of lemon, 51.6 g of orange peel, 38.7 g of ginger root , 25.8 g of cinnamon, 12.0 g of clove flowers per 19.6 liters of vodka. Sweeten with 4 liters of sugar syrup.

Vodka from jam
To prepare this type of vodka, take 6 liters of spoiled jam, dilute it in 30 liters of warm water, add 200 g of yeast.
To have a greater yield of vodka, you need to add another 3 kg of sugar.
Place the starter in a warm place. The fermentation process lasts 3-5 days. Then distill it using a steam apparatus.
You will get 6 liters of vodka, and 9 liters with added sugar.

Vodka from grapes
One of the simplest recipes for making vodka. Squeeze the juice onto the wine, and add 100 g of yeast, 5 kg of sugar to a waste bucket and dilute it in 30 liters of water. Leave to infuse for 6-7 days in a warm place. Distill in the usual way.
With the specified amount of the initial product, the yield of vodka is expected to be up to 7 liters (very light).

Vodka from grape seeds
To prepare this type of vodka, fill the still with grape grains up to the neck. For 30 liters of grains, add 1 liter of water, or even better - wine yeast, or 1/3 liter of wine yeast and 2/3 liter of water. Place a cap with a diameter of at least 35 cm and four pipes. Coat the seams. You can install two receivers and two coolers, which will allow you to drive quickly. There is no need to place dishes covered with canvas, because in this case the best alcohol is lost. First, attach a large receiver to the end of the refrigeration pipe, into which the alcohol produced from the steam will fall, and when it starts to flow in drops, you need to install another one. The first whitish color jump must be collected separately. This way, more alcohol will be collected and it will be of better quality.

Clove vodka (option 1)
This vodka has a pronounced clove aroma. To prepare it, you need to take 10-12 g of dry clove flower buds, place them in a glass bottle and fill with strong vodka.
Let it steep for two weeks, then add a little water (0.5 volume) and distill through a cube to obtain the original volume of vodka.
After this, crush white raisins (50 g per 1 liter), add a few clove flowers (5 pieces per 1 liter without stems that need to be trimmed), and leave for two weeks. Then decant, clarify by adding one spoonful of milk per liter of vodka, and filter.
If desired, vodka can be sweetened (100 g of sugar per 1 liter).

Clove vodka (option 2)
Preparing vodka using this method also takes 10 days.
Take 300 g of cloves, 50 g of calamus root, 25 g each of white ginger, cubeba, galangal, and cream of tartar. Grind everything together, pour in 18 liters of bread wine, leave for 10 days, distill and sweeten.

Clove vodka (option 3)
If you are not in a hurry, you can prepare vodka in this more thorough way.
Take 100 g of cloves, crush it finely, pour 6.1 liters of double wine onto it and, capping the bottle tightly, place it in the sun or in a warm place for a whole week.
Then boil syrup from 2 kg of sugar, dilute vodka with it and shake well.
Let it sit for another day and only then filter through paper.

Clove vodka (option 4)
A simplified version of making clove vodka. Take a bucket (12.3 liters) of good plain vodka, put 50 g of cloves in it, insist, pour into a cube, add another 400 g of cloves, distill and sweeten (400 g of sugar).

Clove vodka (option 5)
A shortened recipe for making clove vodka.
Take 200 g of cloves, 150 g of allspice, 25 g of lemon peel and cinnamon, 6 orange flowers. Pound everything, pour in 18 liters of bread wine, leave for 3-4 days, distill, sweeten.
Syrup for all types of clove vodka is prepared from 800 g of sugar and 5 liters of water.

Vodka from pears (option 1)
To prepare pear vodka, you need to take 5 buckets of spoiled garden pears. add 5 liters of warm water, 2 kg of sugar and 200 g of yeast. Place in a warm place for a week. Distill the finished mash through a steam apparatus.
From the specified amount of the original product you will get 8 liters of vodka.

Vodka from pears (option 2)
The second way to obtain pear vodka: take pears, wash them as cleanly as possible, grind or crush them into a rather thick mash. Place it in a vat, pour boiling water over it, mash and dilute with as much water as is required to fill the vat and bring the mash itself to the warmth of fresh milk. Then start the yeast
Let the mash ferment for 2-3 days, and then pour the mash into a cube and proceed as usual.

Vodka from wild pears
Collect the game birds, pour them into a wooden tub or barrel - up to half the container. Let them rot there. Then crush them with a wooden pestle and let them stand for 2-3 weeks. Don't add anything.
When the mash starts to smell like wine, distill it.

Angelica vodka (option 1)
All varieties of angelica vodka need the addition of sugar syrup. To obtain this type of vodka, you need to take 600 g of angelica roots, 35 g of white ginger, fennel seeds and salt, 20 g of anise, white cinnamon, orris root, hyssop, caraway. Crush all the spices, pour in 10 liters of bread vodka, leave for 8-10 days, distill and sweeten with syrup from 1 kg of sugar and 3 liters of water.
Angelica vodka (option 2)
Angelica vodka prepared using this method has a particularly delicate taste and smell.
You need to take 200 g of angelica roots, 50 g each of lemon and ku-beba peels, 200 g each of lemon balm leaves, pink flowers, 75 g of allspice, 30 g each of orange peel, cardamom, calamus root, cinnamon flowers, 15 g each of nutmeg , lavender flowers, cloves, 6 g vanilla.
Crush everything, crush it, pour a bucket of vodka, let it sit for two weeks, distill it and sweeten it with syrup from 1.1 kg of sugar and 1 2.5 liters of water.

Angelica vodka (option 3)
To prepare this type of angelica vodka, you need to take 0.6 kg of crushed angelica root, soak it in 2 liters of plain bread vodka for three days, add another 2 liters of vodka. Leave 0.6 kg of anise in 2.5 liters of vodka for three days, add another 3 liters of vodka. Infuse 0.6 liters of caraway seeds in 2 liters of vodka for three days, add 2.5 liters of vodka. Infuse 0.4 kg of cardamom in 1.2 liters of vodka, add 1.2 liters of vodka. Pour all the spice tinctures into a cube, distill, sweeten and filter.

Angelica vodka (option 4)
The advantages of this recipe include speed and ease of preparation.
Take 1.2 kg of finely crushed angelica root, pour in 5 liters of plain vodka, leave for three days, add another 2 liters of vodka, distill.

Angelica vodka (option 5)
A simpler composition, but no less tasty, vodka can be obtained if you take 50 g of angelica, cardamom and cinnamon roots, 200 g of calamus root, 25 g of lemon peel, infuse in 10 liters of plain vodka, distill and sweeten.

Vodka elecampane-anise
This combined type of vodka is prepared in the following order.
Take 819 g of elecampane root, 205-210 g of anise and two handfuls of elderberry flowers. Finely grind everything, pour in 12.3 liters of weak wine alcohol and leave for three weeks. Then sweeten with sugar syrup and burnt sugar, tinting the vodka golden color.

Vodka from angelica seeds
Although this herb can be consumed as a whole, to obtain the desired quality it is better to use seeds, which contain a large amount of aromatic substances.
The seeds need to be crushed, placed in a distillation cube, and filled with vodka mixed half and half with water. Distill carefully, avoiding the inclusion of the whitish substance.) Then, as usual, sweeten and filter.

"Erofeich" (option 1)
The variety of production recipes made this vodka extremely popular.
The next method: take 100 g of galangal, 60 g of sweet clover, St. John's wort, centaury, mint, thyme. Chop everything, pour in 12.3 liters of vodka, insist, strain.

"Erofeich" (option 2)
As you know, even the Russian emperor paid tribute to this type of vodka.
To prepare “Erofeich”, you need to take 100 g of galangal, 30 g of wormwood, adonis root, chamomile, juniper berries, peony root, chop everything, pour in 12.3 liters of vodka, leave and strain. As you can see, nothing complicated.

"Erofeich" (option 3)
Another traditional recipe. Take centaury, sweet clover, kidney grass, thyme ~ 60.2 g each. Add 102 g of galangal, 34.4 g of sage, Chernobyl, dill, anise, zori, wormwood, juniper berries, chamomile. Mix this extract with 6.2 liters of vodka. Leave for 10-12 days in a warm place and strain.
Vodka is ready to drink.

"Erofeich" (option 4)
The variant differs in that mint is added to the spices. Take 400 g of mint, 400 g of anise, 200 g of coarsely crushed orange nuts, put in 6.2 liters of vodka, let it brew for two weeks in a warm place, shaking daily, filter through paper.

"Erofeich" (option 5)
Take 410 g of English mint, 410 g of anise, 410 g of crushed orange nuts, put it all in a large bottle for 12 days in a warm place, then pour it into bottles and seal.
You can again pour half a portion of vodka into the remaining grounds and leave for one month in a warm place, after which you can bottle it again and seal it.

"Erofeich" (option 6)
This option is just as straightforward. Take 100 g of galangal, 30 g of trefoil, sage, wormwood, dill, anise. Chop everything, pour in 12.3 liters of vodka, insist, strain.

"Erofeich" (option 7)
The place of mint is replaced by wormwood. This, of course, is not for everybody. Take Poland, field dawn root, juniper berries, chamomile, Alexandria leaf and peony root, 34.4 g each. Then add 205 g of galangal and leave for 10-12 days in a warm place.
Then strain.

Vodka "Zapekanka"
To prepare the “Zapekanka” you need to take simple vodka, infuse it with lemon peels, distill it twice, dilute it, pour 4.92 liters into a thick glass bottle, take 51.6 g cinnamon, 17.2 g star anise, 21.5 g cardamom, 21.5 g nutmeg or color. Crush all this, and grind the nuts on a grater, and put it all in a bottle with wine, cover it with rye dough for 3 fingers and put it in the oven overnight, and take it out in the morning; and repeat this four times.
After this, open the bottle and sweeten the contents: for 1.23 liters - 410 g of sugar. Then give it the desired color. If blue - infuse with cornflowers, green - with German mint, red - infuse with garnish, purple - infuse with sunflower seeds, brown - infuse with pine nut shells.

Zornaya vodka (option 1)
Vodka is rarely prepared according to this recipe, which does not at all indicate its low quality.
Take 1.5 kg of fresh zori grass, pour a bucket of plain vodka, leave for a week, distill. After this, infuse with fresh zori leaves, and you will get green vodka.
Sweeten with sugar 400 g for each liter of vodka.

Zornaya vodka (option 2)
This is a more sophisticated way of preparing zornaya vodka. -Take 1.5 kg of fresh zori grass and pour in rectified alcohol, leave for a week, sweeten to taste.
Vodka has a pleasant aroma and promotes proper digestion.

Strawberry vodka (option 1)
To prepare strawberry vodka, you need to take ripe strawberries, remove the sepals, pour them into a bottle, fill them with alcohol and place them in the sun.
After 3 days, drain the alcohol. For 1/8 bucket of alcohol, take 1.5 cups of water and 300 g of sugar. Boil water with sugar 3 times, descaling. Pour infused alcohol into the hot syrup, stirring with a spoon. Strain through flannel. Seal the bottles and place them in a warm place for 2-3 weeks.
If vodka needs to be clarified, then you can use potassium permanganate: 3 g of potassium permanganate is dissolved in a small amount of water and poured into 1/8 of a bucket of vodka with continuous stirring. The vodka will clear within 2-3 days. Then carefully drain it.

Strawberry vodka (option 2)
Another option for making strawberry vodka. Take 27.7 liters of vodka, mix with an alcohol extract of 6 kg, 150 g of strawberries, 76.8 g of cream of tartar, 1 lemon. Sweeten the mixture with sugar
syrup.

Cardamom vodka (option 1)
If you like the smell and taste of cardamom, use the following recipe.
Take 25 g of peeled cardamom, 4 g of cloves, 6 g of cinnamon,
12 g lemon peel. Finely crush everything and distill with 1 liter of alkalized alcohol and 1 liter of cold water. Sweeten with sugar syrup made from 150 g sugar and 800 g water.

Cardamom vodka (option 2)
Relatively quick preparation of vodka is guaranteed by the following recipe
Take 100 g of cardamom and cloves, 1.2 kg of lemon peel, 100 g of violet root, 35 g of anise, 2 kg of sugar. Mix everything, pour a bucket of bread vodka, leave for three days and distill.

Cardamom vodka (option 3)
To prepare this variety, you need to take 200 g of cardamom, 100 g of lemon peel, 50 g of anise and cinnamon, 25 g of bay berries and nutmeg, cloves, cumin, and cream of tartar.
Pound all this, mix with 10 liters of vodka, leave for ten days, distill and sweeten with syrup from 0.8 kg of sugar and 2.5 liters of water.

Cardamom vodka (option 4)
We suggest trying the following composition of cardamom vodka.
Take 3 liters of alcohol, 60 g of cardamom, 600-800 g of sugar and 3 glasses of water.
First, pour crushed cardamom into alcohol and place in a warm place for 2-3 weeks. Afterwards, strain the alcohol, add 3 glasses of water, 600-800 g of sugar.
It is better to first boil the syrup from water and sugar, letting it boil 2 times, descaling each time. Pour alcohol into the hot syrup little by little, stirring continuously. Strain through a flannel or funnel, on which you first put cotton wool, then well-crushed coals (but not slaked with water), cover with flannel on top.
After straining in this way, pour the vodka into the bottle up to the neck, seal it as best as possible and put it in a warm place for several weeks to allow the vodka to infuse. Then drain the vodka and pour it into bottles and decanters.

Cardamom vodka (option 5)
Here is a less complicated method for making cardamom vodka.
Take 200 g of cardamom, 400 g of raisins, crush, pour in 8 liters of vodka, leave for six days, distill over very low heat.

Cardamom vodka (option b)
A large number of recipes testifies to the popularity of this type of vodka.
Take 12.3 liters of vodka and mix with an alcohol extract of 51.6 g of cardamom, 38.7 g of orange peel, lemon peel, orange flowers, raisins - 25.8 g, licorice root, cinnamon flowers, nutmeg, orris root - 12.9 g each, 4.5 g juniper berries.
Sweeten the mixture with sugar essence.

Cardamom vodka (option 7)
And this is a very simple recipe. Grind 800 g of cardamom as finely as possible, pour in 4 liters of vodka, leave for three days, add another 4 liters of vodka and distill.

Potato vodka
A very popular recipe for making vodka from potatoes. To make it, you need to take 20.5 kg of potatoes, wash them as cleanly as possible and grate them together with the peel. Grind 8-9 kg of ground malt in a small amount of hot boiling water and mix as best as possible.
Put the mashed potatoes into this solution, stir some more, leave the mash alone for a while, then cool to the warmth of fresh milk and start the yeast.
At the end of fermentation, pour the mash into a cube and distill in the usual way. The result will be excellent vodka.

Vodka made from potatoes, carrots and pumpkin
There is a recipe for making vodka from potatoes, carrots and pumpkin. To do this, you need to pour 1.5 liters of barley malt and bran into a barrel for preparing the mash, pour in 2 liters of cold water, stir well, then pour in 2 liters of hot water and stir well again. Put 10-11 kg of boiled and crushed potatoes into the resulting mass, pour in 5 liters of boiling water, mix thoroughly and cover.
After 3 hours, pour in 10 liters of cold water and add 300 g of brewer’s yeast, mix again and leave for 3-4 days until the mass that has risen to the top settles. After this, the resulting mash can be distilled, after mixing well. If you do not stir, the tubes may be knocked out during distillation.
From this amount of mash you will get 0.6-0.7 liters of good vodka.
More vodka will be obtained if you use oat malt instead of barley malt, and also if a quarter of the potatoes is preliminarily
dried.
The taste and taste of the drink will improve significantly if, after the first distillation, the resulting vodka is mixed in half with clean water:
milk and distill again.
Carrots always produce twice as much vodka as potatoes, because they contain more alcohol-containing particles. The carrots are mashed, finely chopped. It’s even better to squeeze the juice out of it, boil it and let it sour separately.
Do the same with pumpkin.

Vodka made from candies
Vodka made from candies is not the most sophisticated type of vodka, but there are fans of it too.
Take 5 kg of sweets (with filling), dilute them with 2 buckets of warm water. Place in a warm place to ferment for no more than ^-5 days. Then drink vodka.
From the specified amount of the starting product you can get 5 liters of vodka.

Vodka made from starch
To prepare vodka from starch, you need to take 10 kg of starch, add 2 buckets of water and brew it like jelly. Then add 500 g of yeast, 1 kg of sugar. Leave to ferment for 3-5 days. Then distill the vodka in the usual way.
From the specified amount of the starting product you can get 11 liters of vodka.
Vodka from combined products
Take 20 glasses of wheat, 3 liters of water, 1 kg of sugar. Mix. Place in a warm place for 5 days. Then add 5 kg of sugar and 18 liters of water. Leave to ferment for 7-8 days.
The mash should taste bitter. Strain it. Distill vodka in the usual way. If you add 5 kg of sugar, 8 liters of warm water to the remaining cake, let it stand for 8-10 days, then again during distillation you can get 12-15 liters of vodka.

Root vodka (option 1)
Vodka made from various kinds of roots is also widespread.
You need to take 50 g of peony root, calamus root, licorice root, galangal, rhubarb, cinnamon, 40 g of cloves, 50 g of cardamom, ginger, 125 g of rosemary, 145 g of chifras tree, 40 g of fennel seeds, 50 g of star anise, 16 g of hot pepper and marjoram, 30 g of basil, lavender, sage seeds, 30 hyssop, 30 g of nutmeg, 50 g of parsley, angelica, rose flowers, orange peel, 600 g of juniper berries, 25 g of mint.
Infuse this set in vodka for ten days, then distill over moderate heat.

Root vodka (option 2)
Take nutmeg, nutmeg, cloves, cardamom and styrax 34.4 g each, cinnamon and orange peel 51.6 g each, mastic 102 g. Grind the whole mixture, pour 3.1 liters of double vodka.
Let stand for six days. Then put a slice of bread coated with honey into the cube and distill it very quietly.

Root vodka (option 3)
For lovers of spicy vodka, there is another recipe. Take 25 g of cloves, cardamom, nutmeg, 400 g of juniper berries, 6 liters of plain vodka and 3 liters of beer. Infuse everything together, distill and sweeten with syrup from 1.2 kg of sugar with the same amount of water.

Root vodka (option 4)
For fans of raisins and cinnamon, there is another option.
Take 43 g of cinnamon, cloves, nutmeg, nutmeg, orris, galangal, mastic and 21.5 g of styrax, pour 12.3 liters of vodka over this mixture, add 820 g of crushed raisins.
Leave for six days, then distill very quietly; The mastic needs to be applied at the time when you are driving.

Coriander vodka
For this vodka, only good quality coriander seeds are used. They should be pale yellow or reddish in color. Red ones are stale and not suitable for vodka; gray ones need to be chewed and their suitability determined by the taste and strength of their aroma.
To use in vodka, the seeds must be crushed to enhance their aroma. After infusing them in vodka, distill them in a cube, avoiding precipitation. To sweeten, sugar can simply be dissolved in water or boiled into syrup. Filter.
For 3.2 liters of vodka, take 70 g of coriander, for syrup - 500 g of sugar and 3 liters of water. If you make stronger vodka, you need to use less water.

Cinnamon vodka (option 1)
In the diverse assortment of vodkas, cinnamon vodka occupies not the last place. To prepare it, you need to take 150 g of cinnamon, pour in a glass of alcohol and 4 liters of white wine, distill through a cube, separating the strongest wine alcohol. Sweeten with a cold solution of sugar in water (without boiling), filter.

Cinnamon vodka (option 2)
Add 400 g of crushed cinnamon to half a bucket of rosemary or plain vodka, leave for a week in a warm place. Distill in a cube.
First there will be strong alcohol without a cinnamon smell, then everything will become whiter and more aromatic.
Stir until the vodka has a cinnamon smell. Boil the syrup in rose water and sweeten. Let it sit: the longer this vodka sits, the purer and better it becomes.

Cinnamon vodka (option 3)
To prepare this type of vodka, you need to take 200 g of cinnamon flowers, 25 g each of white cinnamon and coriander, 12 g each of star anise, white ginger, fennel seeds and salt, 6 g of cloves, crush everything, pour in 7 liters of plain vodka, leave for eight days, distill and sweeten with syrup from 1.2 kg of sugar and 4 liters of water.
After a few days, filter the finished drink.

Cinnamon vodka (option 4)
If the smell of cinnamon doesn't bother you, try another recipe.
On a bucket of vodka put 85 g of cinnamon, 40 t each of cloves, ginger, 16 g of marjoram, a bunch of rosemary, a handful of sage, 4 violet roots, leave for three days, distill. Tint with cochineal, sweeten, filter.

Cinnamon vodka (option 5)
The proposed recipe will give you the opportunity to fully appreciate the uniqueness of this drink.
Take 32 g of cinnamon, grind it 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 aroma comes out. Sweeten with sugar dissolved in cold water - 600 g per 2 liters of water.

Cinnamon vodka (option b)
This option also requires some patience. Take 42 g of cinnamon, 20 g each of cloves and nutmeg and flowers, orris, galangal and styrax, pour a bucket of vodka, add 800 g of crushed raisins, leave for six days, add 20 g of pistachios and distill.

Cinnamon vodka (option 7)
If you have the patience to wait a week, we recommend trying this method.
Take 51.2 g of Ceylon cinnamon, 4.3 g of cloves, 74.8 g of peeled bitter almonds, 12.8 g of star anise, 51.2 g of fresh orange peel, 148.6 g of dried blueberries. Pour all this into 3.69 liters of pure wine alcohol. Let it sit for a week, drain and add 820 g of crushed sugar dissolved in 1.23 liters of water, shake and strain through a flannel.

Cinnamon vodka (option 8)
Take 50 g of cinnamon and orange peel, 32 g of nutmeg and flowers, cloves, ginger and styrax, 12 g of calamus root, 100 g of pistachios.
Crush all the spices, pour a bucket of plain vodka, leave for six days. Distill by placing a slice of bread coated with honey in a cube over very low heat.
This vodka is flavored with amber essence.

Cinnamon vodka (option 9)
The following two recipes make white cinnamon vodka. To do this, you need to take 400 g of cinnamon, grind it, pour in 2.5 liters of plain vodka, leave for several days and distill. Sweeten with sugar syrup and filter.

Cinnamon vodka (option 10)
Take 410 g of cinnamon, put it in a bottle, pour in 6.25 liters of good plain wine or rosemary vodka, let it stand in a warm place for a week and distill.
At first it will be strong, and at the end it will be whitish, fragrant and sweeter; distill it until the vodka comes out without taste and without spirit; then mix everything, sweeten it with syrup and let it sit for several days to settle.
The longer this vodka sits, the better, cleaner and fresher it becomes.

Coffee vodka
To prepare coffee vodka, you need to take 1.5 kg of sugar, dissolve it in water and boil, removing 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. “The same recipe is used to make vodka from chocolate.

Lavender vodka
Lavender vodka can be prepared by taking 50 g of lavender flowers, 12 g each of cinnamon and cloves, crush it, pour in 5.5 liters of vodka, leave for ten days, slowly distill, putting a slice of bread spread with honey in a cube.

Laurel vodka (option 1)
Laurel vodka is prepared quite quickly. To do this, you need to take 11.4 liters of double wine, 820 g of finely crushed bay berries, leave for 3 days, and distill in the usual way.

Laurel vodka (option 2)
By changing the ratio of ingredients, you can get a different flavor. To do this, you need to take 400 g of finely crushed bay berries, pour in 6 liters of vodka, leave for three days and | overtake.

Laurel vodka (option 3)
The flavor range will become even richer if you take 75 g of bay leaves, 25 g each of juniper berries, lemon peel, nutmeg, calamus and cardamom, 12 g each of clove flowers, mint, rosemary and coriander. Grind all the spices and drain | | loch, pour a bucket of plain vodka, leave for two weeks, distill and sweeten with syrup from 800 g of sugar and 3.5 liters of water.

Laurel vodka (option 4)
A more complex and subtle taste and smell can be achieved if you take 400 g of bay berries, 100 g of mint, 25 g of veronica, 40 g of lemon balm, 12 g each of hyssop, wormwood, sage and salt, crush everything, pour in 10 liters of plain vodka, Infuse for ten days, distill and sweeten with syrup from 800 g of sugar and 1.2 liters of water, filter.

Lemon vodka (option 1)
According to observations, lemon vodka is especially popular among the intelligentsia. To prepare it, you need to take 1 bottle of vodka and two medium-sized lemons. Wash and wipe the fruits dry. Cut off all the yellow peel (zest) with a sharp knife, trying to do it as thinly as possible, since the slightest presence of white peel gives the vodka an unpleasant, bitter taste.
Leave for several days in a warm place, then filter the vodka in the usual way. No need for dark dishes.

Lemon vodka (option 2)
For those who like a more subtle taste and smell, we recommend taking 12.3 liters of vodka, 410 g of strained lemon peel infusion, 410 g of orris root infusion. Mix it all. Then strain off the vodka, and top up the sediment with vodka again and continue until the vodka no longer has any smell or taste.

Lemon vodka (option 3)
If you are preparing ahead of time for large family celebrations, we recommend using this recipe.
Take 50 fresh lemons and peel the yellow skin so thinly. so that there is no white coating left, cut this skin very finely, put it in 12.3 liters of purified vodka, and leave for a month. Then add 4.1 kg of sugar, let everything sit for two weeks, strain. ProdMag

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    Workers of the Sergiev Posad bakery in the Moscow region went on a dry hunger strike due to non-payment of wages for four months. 48 people are participating in the action, which began on June 17, writes novayagazeta.ru. One of the bakery workers told the publication that in early May, due to debts for gas, electricity and water, the plant stopped working. “With the connection of the res […]

  • Products that cause deadly diseases are named

    Scientists from several countries have warned about the dangers of consuming advanced glycation end products (AGEs). According to them, they can provoke cancer, Alzheimer's disease, allergies, diabetes and many other diseases, writes iz.ru with reference to the Daily Mail. AGEs are found in almost all foods, but levels of this compound are particularly high [...]

  • Perekrestok is thinking about cooperation with food delivery services

    The Perekrestok supermarket chain (part of X5 Retail Group), which plans to expand the offering of ready-made meals in its stores, is exploring the possibility of cooperation with food delivery services, such as Delivery Club or Yandex.Food. “We are working on different scenarios,” commercial director of Perekrestok Rinat Mukhametvaleev told reporters, responding […]

    • Based on the results of 2019, Russia will increase the production of grain crops, including wheat, against the backdrop of favorable weather conditions, while the growth rate of export supplies will be lower due to a decrease in carryover grain balances due to its active export abroad earlier, according to those interviewed by RIA Novosti experts. In 2019, the gross grain harvest […]

    Bread with reduced salt content may soon appear in Russia. This is necessary to help consumers create a more balanced diet. The salt content in one of the most popular products in the country needs to be reduced by 15%, such recommendations for manufacturers were developed by the Research Institute of the Baking Industry, as well as the Federal Research Center for Nutrition and Biotechnological […]

  • Dairy producers have warned of possible supply disruptions from July

    Dairy producers are not ready for the introduction of electronic veterinary certification (EVC) in the Russian Federation, which is due to begin on July 1 of this year, and are warning about interruptions in the supply of products to trade and a complete stop in shipments to government agencies. According to Kommersant, co-coordinator of the working group on the development of the consumer market […]

  • The Ministry of Agriculture of the Russian Federation does not intend to further restrict the import of products for personal use

    The Ministry of Agriculture of the Russian Federation does not plan to introduce additional restrictions on the import of livestock products by citizens from abroad for personal use, the press service of the ministry reported. “The Ministry of Agriculture does not plan to introduce additional restrictions on the transportation of livestock products by citizens from abroad for personal use,” the press service said. […]

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