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Holiday - what shall we drink? Homemade tinctures


Tinctures, liqueurs and casseroles. Transparent glass decanters or figured bottles in which colors and aromas are hidden - for every taste.
Pale pink barberry, golden brown plum brandy, dark blood color - cranberry, chocolate richness - nutcracker, inky density - walnut tincture, bright orange - tangerine, emerald green - tarragon, black currant, mint.
This is the color.

Other infusions are light and transparent, but in the aroma they are not inferior to the berry-herb variety.
The rigidity and straightness of horseradish. A vegetable accent of celery root. Fresh acidity of rhubarb. The confectionery sweetness of anise. Coniferous aroma of juniper berries. The scalding depth of the pepper mixture. Ginger spice.
And more, more, and more, more.

Fresh horseradish, celery or ginger root - cut into long thin strips. Such tinctures should not stand for a long time - in no case should they be overexposed, put on the eve of the holiday, if after a feast something remains, strain.
Herbal and berry - also ripen quickly (a day or two), but do not deteriorate from longer storage (up to a month).
Tarragon, cilantro, parsley, dill, black currant or mint leaves. Cranberries, lingonberries, raspberries, cherries, blueberries, and even gonobel.
They are ready within a week, but can be stored for up to six months.
Tinctures on seeds and nuts - prepared from a week to a month, and stored for up to a year. These tinctures are kept in the dark. They are well prepared for a special date (birthday, wedding, Christmas or New Year). When serving - in no case should they be cooled. The cold will take away their scent.

So, a month before the holiday, I put the following tinctures: on pine nuts, prunes, tangerine peels, lingonberries and juniper.

Admin

So, a month before the holiday, I put the following tinctures: on pine nuts, prunes, tangerine peels, lingonberries and juniper.

What do you need:
Vodka plus - your choice - tangerine peels, pine nuts, juniper berries, prunes, lingonberries or cranberries



Tangerine peels it is necessary to take already dried (I have last year's stored, but you can also use the "fresh harvest", it is only advisable to keep them for 2-3 days before use). A bottle with a wide mouth is suitable for them, in which we put the crusts to the top, and then fill with vodka and close tightly. The very next day, "the same" New Year's tangerine aroma and bright color appear. After 3 days, it is ready for use, but a longer exposure (from a month to six months) will only benefit this tincture.



Unshelled pine nuts it is best to fill it not with vodka, but with drinking alcohol. For two weeks alcohol "draws out" all the contents of the nuts, leaving empty shells. Then such a tincture does not even need to be de-alcoholized, excessive alcoholism will not become a hindrance, it will completely overlap the saturation of the taiga aroma. But in the absence of alcohol, you can use ordinary vodka. The minimum exposure is two weeks (in a dark corner), the maximum is until drunk.



Juniper berries... 5-7 grams per half liter of vodka. Ready for use in a week, but on the eve of the feast, I highly recommend adding a curl of dried lemon peel to this tincture, and then your tincture can easily compete with gin, you can drink it as an aperitif or the main drink, and also make various cocktails based on it.

Pitted prunes - put it in a bottle with a wide mouth, fill it with vodka and put it in a dark corner. Ready - two weeks.Dried fruits or crusts absorb the vodka degree and generously give off concentrated aroma and sweetness. Prune (like tangerine) is a sweet dessert drink with a strength of 20-25%.

Lingonberry (or cranberry)filled with vodka, ready in a week.

As for the proportions. The simplest principle is a fifth of the "side dish" from vodka.

But there are options:
Crusts, berries, dried fruits - 1: 2.
Nuts, roots, herbs, leaves - 1: 5.
Fragrant seeds and spices (anise, coriander, cumin, caraway seeds, juniper, peppercorns) - 1: 100.
Also, the proportions depend on how soon you want to get the finished drink. For example, if you take not 5-7 grams of juniper per half liter of vodka, but 10-15 grams, then the juniper can be ready the very next day.

To speed up the process, you can also use a method such as baking.
But this is already a topic for another conversation.
(to be continued)


Admin

KHRENOVUKHA

Holiday - what shall we drink? Homemade tinctures

A source: 🔗

"Fucking - a strong strongly alcoholic drink, refers to bitters. Horseradish is made at home, by infusing vodka with horseradish and spices ... "
On our nose, if anyone has forgotten, there are still many winter holidays, and what could be better than drinking a glass of homemade strong drink on a cold winter evening. So crap!

Horseradish - it is a drink that specifically strengthens the strength of the spirit and enlightens the mind.
Horseradish is prepared like this: The medium-sized horseradish root is carefully cleaned and cut into strips, and then filled with any vodka. Squeeze the juice from a quarter of a lemon there.

For a liter of vodka, you need about one third of the root. Dill is also added there. Also, do not forget to add a teaspoon of honey to the drink, this will make the horseradish softer and more aromatic.
And you can also add cloves (3 pieces), cinnamon and allspice to the drink.

I do not recommend replacing horseradish with rubbed from a can. This is nonsense, not bullshit.

Then the horseradish is closed with a lid and placed in a warm place to infuse. If you took fresh and spicy horseradish, then I do not recommend insisting on the drink for more than two days, otherwise the horseradish will come out too harsh, and the color will turn out to be bright yellow. This should be avoided!
So, after a few days, the horseradish is ready, you can serve it to the table!

And further:

Horseradish "Weekly"
Cut 250g horseradish into small cubes and dry, or blot with a towel, 25g sugar and 1 liter of vodka. Such crap insists exactly a week. Then you can strain and consume it!

Horseradish "Fragrant"
We take half a liter of vodka and half a horseradish root. Another 2 allspice peas and 1 clove and 20 ml of glucose. pound pepper and cloves, fill with vodka, put chopped horseradish there. The fragrant horseradish is infused for 5 days.

Admin

And now, dear members of the forum, I ask you to continue the gallery of recipes for homemade vodkas, liqueurs, liqueurs - post your homemade branded recipes with photos.

Almost a month is left before the New Year - just the tinctures will have time to mature
Mueslik
I insist with chokeberry-a little later I will note in this topic-there is still no real color
Admin

Mueslik, can expose the recipe for now !?
Maybe we will put the same one, and then see the photo ...
Mueslik
The recipe is, in general, simple
The most important trick is the mountain ash must freeze, only after that it is harvested. Pick berries from brushes - DO NOT wash!
Aronia berries are poured into any bottle by two-thirds, pour vodka almost to the top (ideally, cognac), leave for a month
then add honey at the rate of a tablespoon per liter of volume and oak bark is also a tablespoon.
Insist for another 2-3 weeks, drain, strain ..
and let's be healthy!
shade
Peace be with you bakers!
my wife is a doctor and saves alcohol on quiet
so that's what I just didn’t insist on up to cucumbers \ by the way, it’s not a bad aftershave lotion \ but stopped at two strong tinctures
this is a tincture on the shell of pine nuts and on the bark of an oak - I buy it at the pharmacy \ by the way there are a lot of herbs and fees can be adapted for tinctures \
I can't give the exact ratio because I do it in different containers
I add trasnik sugar or honey to taste
From time to time I shake it up and try the main thing not to overexpose, otherwise it will turn out very concentrated \ but then you can dilute \
Tanyusha
I have cherries insisting, just in time for the New Year will be ready, and of course from black currants, there are recipes on the forum.
Mueslik
Black currant is cool!
It's also good to make a tincture from raspberries, the smell is a miracle ...
I was interested in horseradish, just right to the dacha to follow the roots
Admin

tanya1962, please give us references here your tinctures, and I will insert a photo of them myself
Tanyusha
This link contains both recipes for cherry tincture by Gennadii and Currant liqueur by Lola
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1714.0
sweetka
0.5 liter of vodka plus 1 apple without seeds, cut into pieces. insist from 5 days until drunk. the appearance of apples in vodka - brown and sad - do not be intimidated. it should be so. an apple gives off a smell to vodka and removes excessive rigidity. drinks like a compote! but remember that it is still 40 degrees.
I didn't have time to take a picture: friends came and all that ...
Kobeika
Five years ago, in one of the Kiev restaurants we were treated to a delicious drink - horseradish. We tortured the staff for a long time on the topic of the recipe, this secret was naturally not given to us. I saw the recipe here and cooked it. Gave her husband a try, said yes - it's her. Admin! Thanks a lot for the recipe
Admin

Really pleased with such a man's drink?
It is called, wiped the nose of our peasants from Kutochk

Drink to your health - a little
Lika
And we have one of our favorites. How much and how they did not stand! It is stored for a long time, until you drink it, the longest one has lived, is over. I don't take horseradish and dill out of the bottles, the color is slightly greenish-yellowish. After 2 days it is a little "worthless", sharp, after 5-7 the most acute, but after 2 weeks the most relish.
Dill must be broken very coarsely, DO NOT cut.
Rina
Girls! Does anyone have a recipe rowan berries on cognac? Rowan exactly red... The fact is that at one time one company sold natural mountain ash (also cherries and cranberries) on cognac, but then for some reason it was all removed from production
I remember there was a fairly sweet tincture. And what we now sell under these names is a solution of synthetic flavors and dyes.
Aygul
Quote: sweetka

0.5 liters of vodka plus 1 apple without seeds, cut into pieces. insist from 5 days until drunk. the appearance of apples in vodka - brown and sad - do not be intimidated. it should be so. an apple gives off a smell to vodka and removes excessive rigidity. drinks like a compote! but remember that it is still 40 degrees.
I didn't have time to take a picture: friends came and all that ...
Can I insist in a warm place or can I put it in a refrigerator?
mikola
Please tell me if it is possible to drink tincture on pine nuts like vodka, 200-300 grams per evening? There are also many tannins. Will this not be a strong blow to the body?
shade
Peace be with you bakers!

Recipes and methods for making pine nut tinctures

There are several ways to prepare pine nut infusions, since both kernels and shells can be used for such infusions. One of the easiest ways is to use whole unprocessed pine nuts: pour a pound of nuts to the top with vodka, leave for 2 weeks. After this period, split one nut and check if the nucleolus has dissolved. If yes, then your healing pine nut tincture is ready. In a similar way, you can prepare a tincture of their crushed pine nuts. Fill them with vodka so that it covers them by 5 cm. Insist for about 7-10 days, and then strain and pour the resulting fresh tincture into a glass dish.

In addition, the tincture can also be prepared from peeled pine nuts.In this case, take 30 g of fresh kernels, put in a glass jar or bottle and pour 500 ml of vodka. Leave to infuse in a dry, dark place for 35-40 days, occasionally shaking the dishes. You can take this tincture as prescribed by a specialist, 5-25 drops each, depending on the recommended dosage.

Finally, an excellent tincture of pine nuts can be made from their shells. To do this, fill a half-liter jar with shells of nuts, fill the jar with alcohol to the top and leave in a dry and dark place for 20-25 days. After that, the tincture must be filtered, poured into a dark glass dish - and your tincture is ready for use.
sweetka
Quote: Aygul

Can I insist in a warm place or can I put it in the refrigerator?
In the pantry! or in the closet. In short, where it is not drunk right away. But seriously - just in a dark place at room temperature, it can be a little cooler. Well this is vodka, it doesn't need any special fermentation processes. Just to make the apple juice turn into alcohol. Such an apple hood.
Ne_lipa
I do not know where to write, but probably in this thread. Please help me find a recipe for a cherry liqueur from Ivanych, I did it last year - I was very pleased with the result, I put the recipe in my bookmarks, today I climbed - it's not there ???! And I have berries, I remember that cherries were folded into three-liter jars and poured with vodka, and then I don't remember exactly. Very necessary!!!
Admin
Holiday - what shall we drink? Homemade tincturesCherry brandy
(Ivanych)


Use the search on the forum.
Go to Ivanovich's profile and go there according to his recipes
Ne_lipa
Thank you very much, but I looked in the alcoholic drinks section - I didn't find it, I thought the recipe was deleted.
Scarecrow
Rum pot

It's a very tasty thing, now I do a lot!)))
KameJIia
Friends, we really need an expert opinion: can alcohol be extracted from a tincture without changing the volume of liquid in this very tincture? I made a tincture on red mountain ash, called "Nezhenskaya rowan". She poured mountain ash into a 3-liter jar to the top, poured everything with vodka, insisted for a month. A month later, the tincture was drained, tried. It absolutely does not smell like alcohol. My husband liked it, I was happy .... until I measured the amount of alcohol with an alcohol meter. The alcohol meter turned out to be 0 *. Now I am lost in doubts: either this alcohol meter does not correctly show (tested in pure vodka it works correctly) and I got a wonderful drink, or the alcohol has evaporated somehow and there is no sense from this mountain ash water. You can definitely find out if you drink more, BUT you cannot drink a small amount of mountain ash tincture in order to avoid diarrhea, so we cannot check it for ourselves, but while there is mountain ash, we need to decide whether it makes sense to do it again or look for some way to clog the can so that alcohol does not evaporated.
shade
Peace be with you bakers!
as a moonshiner with experience, I affirm

What I didn’t insist on is usually filtering for a couple of weeks and settling for another week, and then again through the filter \ use paper for coffee \ 5 degrees on dry additives, and a little more is lost on wet ones, but that would not dream to zero in a bad dream

Try to ignite it stupidly, if the spoon lights up, then it's normal degrees, and if a soaked piece of paper lights up, it's probably less than 40 degrees - but again it's like some kind of garbage, for any degree it should be
Lёlik
I am not an expert, but I suppose that alcohol meters work correctly only in a clean environment, as for sweet wines, other measuring devices are used.
Irgata
Liqueur Lemon honey on cognac. delicious for girls

and as a flavor addition to vodka
_IRINKA_
hello) came for advice. can anyone do it and tell me
I put cherry wine, and now I have a thought in my head every day)))) add malt wort there. I really want to, will I ruin the drink, do you think?
Or is it better to make it in liqueur?
Nadyushich
Maybe someone will be interested. Somehow we collected rowan trees in the forest. And I tried to dispose of it in different ways.I decided to pass it through a juicer, it turned out to be a thick paste and in waste skins with grains. These skins with grains were poured with vodka, sugar to taste. It turned out to be a very beautiful drink with a bright mountain ash taste. Tincture just on berries does not give such a tasty drink.
lana light
The other day I made a liqueur according to Ira's recipe for the first time vernisag, only instead of blackberries I took a plum. It turned out very tasty and quickly, ready in a day. There is no alcohol smell, plum and smell and taste and aftertaste, the consistency is thick, rich! You can also make from frozen berries / fruits
Holiday - what shall we drink? Homemade tincturesPouring blackberry in a slow cooker
(vernisag)
OgneLo
How to speed up the infusion process and shorten the extraction time

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