Today, moonshine brewing is for many not just a source of high-quality and inexpensive alcohol, but also a hobby, an outlet. A favorite activity, doing which you can forget about problems and difficult life situations. Many of those who brew this drink do not drink it “pure”, preferring instead to create tinctures and liqueurs. I am one of these people; making tinctures has been my hobby for more than 6 years. The most various recipes, which can be prepared at home, we collect with the whole family: we write down, try, experiment. The most best drinks of those that we met, saw the light of day in this blog, because there is no point in hiding them on the shelf, let every lover of moonshine at home enjoy great drinks, recipes for which you will find in this article.

As an introduction, it is worth saying the following: making such drinks at home is not a quick task; you often have to wait up to six months, and sometimes even longer. In my cellar there are containers marked 2010 and earlier, sometimes it’s even a pity to open them, because every year the drink only gets better, tastier, richer. All this is said to mean that you should not chase quick results, quality products- the fruits of months of infusion. However, for fans quick tinctures– in this article we will look at such options, perhaps someone will like them even more than those that have been infused for years, it’s a matter of taste and personal preference.

Features of moonshine infusions

Fortress

Two types of tinctures are made from moonshine: liqueurs and tinctures themselves. Unlike liqueurs, the latter are not so sweet and much stronger. The amount of alcohol in them is 45% and higher, so tinctures made with strong homemade alcohol are better than with vodka, which has a lower alcohol content.

The basic rule for preparing tinctures is high quality moonshine. It should be well filtered and, preferably, double distillation so that unpleasant impurities and odors do not spoil the taste of the finished product.

As a good option: We select raw materials for the mash that would be in harmony with what is infused. We got moonshine from the first distillation and distilled it through a distillation column.

Sugar level

There are three types of tinctures based on the amount of sugar.

Bitter. They are prepared with herbs or spices, for example, St. John's wort, galangal, oregano, ginger and so on. The sugar level in these drinks does not exceed 2% and only if it is contained in the products used.
Semi-sweet (conditionally sweet). These are infusions of berries, often with the addition of herbs. The amount of sugar in them is related to how sweet the berries are used. But usually its level does not exceed 5-6%
Sweet. This type includes a variety of tinctures to which sugar is added. In them its level is 18-20%

These drinks are usually not made too sweet, like liqueurs. Although a lot depends on taste, overly sugary strong alcohol is heavy and insidious.

General principles for preparing berry infusions

Moonshine tincture at home will be of high quality if original product not only well-cleaned, but also strong.

For a herbal drink, its strength should be 50%. If the strength exceeds 60%, then it is recommended to add water.
If berries are used, the alcohol content should be higher, preferably 70%. Because the berries will definitely give juice, which will dilute finished product and will reduce its strength.
It is better to prepare berry tincture from frozen berries, as they release more juice containing substances necessary for a better taste.
To get a drink with a pleasant, slightly caramel flavor, it is recommended to bake some berries, for example, in the oven.
You need to infuse moonshine in a warm and, preferably, dark place. In the light its taste will change, and in the warmth it will be ready for consumption faster.
The preparation time should be long, at least 2 months, and preferably 3–4.
During the infusion process, you should not open the lid, taste, etc. Since this can lead to oxidation of the moonshine and the taste will deteriorate.

Therefore, in order to prepare delicious and quality drink, not only accuracy is required, but also patience.

Tincture recipes

"Klyukovka"

At home - one of the most famous. And not only because this berry is very well suited for preparing alcohol-containing drinks, but also because it contains a lot of vitamins, and the infusion is not only tasty, but also healthy.

The process of preparing Klyukovka is simple.

In a three-liter jar (frozen or freshly harvested).
Add 100 grams of sugar. Those who like it sweeter can increase its quantity.
Fill it to the top with moonshine and place it in a dark place for three months.
, drain the mixture through a colander and strain through cheesecloth.

Blackcurrant tincture

The aromatic one cooks faster than the cranberry one, but it also needs to sit for at least half a month. Moreover, it is worth remembering that the longer it infuses, the better and brighter the taste will be.

For a liter of moonshine you will need 1 kg of fresh black currants and 150 grams. Sahara.

Cooking process:

Sort the berries, rinse and put into a jar.
Add sugar and shake well to mix with blackcurrants.
Pour moonshine into a container with berries and leave to infuse.
After two weeks, drain and filter the tincture.

Lemon tincture (early ripening)

Tinctures can be prepared not only by cold method, but also by heat treatment. Heating strong alcohol with berries significantly speeds up the process of saturating it with aroma and taste and reduces the infusion time.

One of these “early ripening” tinctures is lemon. It can be done if guests are expected to arrive, and finished wine No.

Products:

liter of moonshine, strength not lower than 60%;
½ lemon;
70 grams of sugar
4 cloves;

This drink should be prepared in a saucepan with a tight-fitting lid so that the light and volatile alcohol does not evaporate and the strength of the final product does not decrease.

Cooking process:

Cut the lemon into half rings along with the zest.
Place in a saucepan, add sugar, cloves and pour in moonshine.
Then the mixture must be heated, but not to a boil, so that the alcohol does not begin to evaporate. Turn off the heat when the first bubbles just begin to rise from the bottom of the pan.
Close with a tight lid and leave to infuse.
After 12 hours, filter and, after bottling, put in the refrigerator for another couple of hours.

You can make cranberry tincture in a similar way.

Making moonshine tinctures is a fascinating and creative process. During which, you can enjoy not only the consumption and creativity, but also the enthusiastic reviews of guests.

Source: samogonniyapparat.ru

Zubrowka

This moonshine drink has a distinct smell of hay with hints of herbs, a real aroma of nature.

We will need:

Sugar – 1 teaspoon;
Zubrovka – 1-2 blades of grass;
Lemon juice – 2 tablespoons;
Moonshine (40-45 degrees) – 0.5 l.

Preparation:

Zubrovka can be found at any market from herbalists - the grass should have an even green color and give off the smell of a fresh meadow. – you can take 2 small blades of grass or one long one.
Cut the bison into small pieces, place in a jar and fill with moonshine.
To make tinctures, add sugar (or fructose) and lemon juice.
Place the jar in a dark place and shake occasionally.
After two weeks, filter the drink through cotton wool.

Zubrovochka is very good for outings into nature (fishing, hunting, barbecue). Used for any fermentation and pickles, fried meat or lard.

Khrenovukha

A very simple way to make a tincture from moonshine, which is good both on its own and as a prevention of colds.

We will need:

Fresh ginger – 20 g;
Moonshine – 0.5 l.;
Horseradish root – 40-60 g;
Salt - a pinch;
Honey – 1 teaspoon.

Preparation:

Cut horseradish and ginger into small pieces, place in a jar and fill with moonshine.
Send the tincture to a dark place for a week - during this time the horseradish will give off its aroma to the drink, and the ginger will absorb fusel oils(this will clean the moonshine again).
Filter the drink. Pour the tincture into a glass, add honey, lemon juice and a pinch of salt. Mix everything thoroughly.
Pour the contents of the glass back into the jar and leave for another couple of days.

Great for fatty foods and under dishes on the grill.

You can adjust moonshine to suit your taste by adding red to the tincture. hot pepper, or fresh dill.

Kedrovka

Very useful tincture on moonshine (in reasonable quantities), which should be consumed as an aperitif before a hearty lunch.

We will need:

Pine nuts (unpeeled) – 40 g;
Sugar – 1 tbsp. spoon;
Moonshine – 0.5 liters;
Dried zest – 20 g;
Blackcurrant leaves – 3 pcs.;
Vanillin - on the tip of the knife.

Preparation:

Clean the nuts from resin and “spruce smell”. To do this, you need to pour boiling water over them three times.
Crush the nuts (along with the shells). Place it in a jar along with the other ingredients and fill it with moonshine. To stir thoroughly.
Infuse Kedrovka for two weeks, shaking the jar periodically.
Filter the drink (through several layers of gauze).
After filtering, let it brew in a warm place for another 3-4 days.

You can add your own ingredients to the drink (various berries or herbs), the main thing is that they do not interrupt the main “cedar” aroma.

Ryabinovka

The simplest, but at the same time one of the most popular and very delicious recipes moonshine tinctures.

We will need:

(better than winter varieties) – 3-4 pcs;
Red rowan berries – 200-300 g;
Moonshine (50 degrees) – 1 liter.

Preparation:

Cut the apples into slices.
Place apples and red rowan in layers in the prepared container alternately - the jar needs to be filled two-thirds full.
Pour alcohol over the fruits and leave for 3 weeks.
Strain the resulting drink (using several layers of cotton wool).

The drink turns out to be very aromatic, with a soft and pronounced taste. Recommended to be consumed with fruit or citrus fruits.

Pertsovka

This moonshine tincture is intended for lovers of strong drinks with a hint of spice.

We will need:

Chili pepper – 4 pcs.;
Vanilla sugar - on the tip of a knife;
Cinnamon - on the tip of a knife;
Black pepper – 3-4 peas;
Propolis – a pinch;
Honey – 1 tablespoon;
Lemon zest – 1 tbsp. spoon;
Paprika – 1 tbsp;
Moonshine – 1 liter.

Preparation:

Slightly cut the chili along the surface with a knife. Crush the black peppercorns.
Place all ingredients in a jar and fill with moonshine.
Place the tincture in a warm but dark place. Shake daily.
After a week, filter the tincture through cotton wool. Let stand for another 2-3 days.

To reduce the strength of the drink, the chili can be placed whole in a container without cutting. Use in small quantities for meat or fish appetizers.

Kalganovka

The tincture has powerful medicinal properties - it treats gastrointestinal diseases and improves immunity.

We will need:

Galangal root (dried) – 1.5 teaspoons;
Coffee – 4-5 beans;
Moonshine – 0.5 liters;
Dry licorice root – 1 teaspoon.

Preparation:

Mix all ingredients, place in a container and fill with moonshine.
Shake the tincture thoroughly and place it in a dark place for 21 days.
To make the color and taste more intense, you need to shake the jar daily.
Strain the drink and place in bottles (preferably dark in color).
Be sure to store refrigerated.

The tincture can be consumed with any snack in small quantities.

Berry tincture

Berry tincture from moonshine is softer than all the others. Therefore, it is especially loved by women and served with fruits or sweets.

We will need:

Berries – 0.5 kg;
Sugar (sand) – 200 g;
Moonshine (40-45 degrees) – 1 liter.

Preparation:

Rinse the berries thoroughly, dry them, and place them in a prepared container.
Sprinkle sugar on top of the berries and mash them lightly with your hands – you want the berries to burst but not turn into a “mixture”.
Pour moonshine over the berries and shake well.
Send the container to a dark place for a month. Shake occasionally.
Carefully (several times) filter the tincture, then bottle it.

Berry tincture can be made from various berries: cranberries, chokeberry, viburnum, as well as fruits: cherries, quinces, currants.

Source: alcoholgid.ru

Lemon tincture

The taste of this alcohol is similar to Limoncello liqueur. However lemon tincture It’s much easier and faster to do with moonshine. It is served chilled as dessert alcohol.

We will need:

5 lemons;
half a liter of moonshine;
cup granulated sugar;
glass of water.

Wash the lemons and dry them thoroughly. Take one citrus and very carefully remove the zest from it. It is important not to touch the white pulp, which tastes very bitter. Squeeze the juice from the lemon.

Prepare the syrup. To do this, take granulated sugar, lemon juice and water. Place all ingredients in a saucepan and bring to a boil. Cook the syrup for about 4 minutes over low heat. Stir and skim off foam as needed.

Now peel the remaining citrus fruits. You need to remove not only the yellow peel, but also the white pulp. Finely chop the juicy part of the lemon.

Alcohol, syrup, lemon pulp and mix the zest in a glass container. Seal tightly and place in a cool place for 5-6 days. Now the drink is ready, all that remains is to strain it.

Hawthorn tincture with moonshine has an interesting taste and medicinal properties. However, you need to drink it extremely carefully. After all, if used incorrectly, you can develop dysbacteriosis. Doctors also warn that hawthorn can disrupt the rhythm of the heart.

Many people prefer to infuse moonshine with herbs. It all depends only on your imagination. You can take the following ingredients:

rose hip;
coriander;
dill;
sage;
fennel;
cardamom.

This list can be continued for a very long time. Therefore, choose your favorite herbs and treat yourself to delicious infusions.

Anisovka

1 tsp anise seeds;
1 tsp cumin and sugar;
2 pieces of star anise;
half a liter of moonshine.

How to do

Place all the spices in a jar and fill them with alcohol. Place the jar in a dark place for 2 weeks. After 5 days, approach the container and shake it. Now filter the liquid and add sugar to it.

The taste of the tincture is deep, with a spicy-herbal aroma and a ginger aftertaste. The drink is well suited as an aperitif, enjoyed with apples or citrus fruits.

Place the container in a dark closet for a day. Now you can drink anise tincture with moonshine.

Kalinovka

Viburnum tincture copes excellently with insomnia, hypertension, and perfectly cleanses blood vessels. But you can drink it just for fun. Home cooking This type of alcohol will not be difficult even for beginners.

Ingredients:

0.5 liters of moonshine;
half a kilo of berries.

To make the drink truly healthy and tasty, the berries should be picked after the first good frost. Then the viburnum will lose all its bitterness and taste a little sweet.

Remove the berries from the bunches.

For the recipe we will take the largest ones, ripe berries, because they will give a lot of juice and useful substances for our tincture.

Take a 2-3 liter container and pour all the selected viburnum into it. Now it's time to pour in some of the alcohol. It should be 2 cm above the edge of the berries. Close the container and place it in a dark place for a day. Now add the remaining moonshine, then close the bottle tightly. The exposure should take place within a month. Now you need to strain viburnum tincture, pour into bottles.

Raisin tincture

We will prepare this drink with regular raisins. Why choose this particular dried fruit? The fact is that it retains 80% of its beneficial properties. Consequently, the tincture of moonshine with raisins will not only be aromatic and tasty, but will also not harm your body.

So let's take:

0.5 liters of moonshine;
15 major raisins;
7 black peppercorns;
1 tbsp granulated sugar;
1 tsp black leaf tea.

Cooking option

To make such a drink, it is advisable to take home-made moonshine. After all, then you will know exactly how well the alcohol is distilled and purified. The higher quality the raw materials, the better product You'll get.

So, mix all the ingredients in a glass container, and then add alcohol. For 4 days, the container is placed in a dark and cool place. The tincture is ready if it has acquired a beautiful cognac hue. Now make a cotton-gauze filter and pass the contents of the container through it.

If you want to make the filtration process easier, then when preparing the drink you need to sew all the ingredients into a cotton bag and pour in moonshine.

This will make the drink no worse, and it will be easier to prepare.

Kalganovka

Tincture from galangal root is very simple to prepare. She fell in love for her wonderful taste and her medicinal properties. People say that galangal root helps cure stomach diseases and also improve immunity.

Ingredients:

half a liter of moonshine;
1.5 tsp dried galangal root;
1 tsp dry licorice root;
5 coffee beans.

Mix coffee, licorice and galangal. Fill the ingredients with moonshine. Carefully seal the container. Now you need to shake it a little and take it to a dark place for 21 days. True connoisseurs It is recommended to shake the drink every day so that the color becomes saturated. After 3 weeks, the alcohol is considered ready. Strain it and pour into a dark glass container.

The tincture loves the cold, so store it in the basement or refrigerator.

Delicious chokeberry tincture

This berry is unique in its beneficial properties. The interesting thing is that it does not lose its qualities when insisted. Therefore, this drink is recommended for people who suffer from hypertension, diseases blood vessels, thyroid gland. The chokeberry tincture turns out to be very aromatic and has a pleasant taste.

Ingredients:

1 liter of moonshine;
3 cloves;
half a kilo of granulated sugar;
1 kg of fresh chokeberry.

Preparation method:

Wash the berries thoroughly, place them in a container, and mash them with a wooden pestle. Using metal objects to chop rowan is not recommended. Fill the resulting mixture with granulated sugar, then add cloves. Mix the contents of the container thoroughly and leave it alone for two days to obtain the juice. After this, pour moonshine into the container. Close the container and take it to a dark place. Your rowan tincture will be ready in 2 months.

During this time, the moonshine will absorb all the most beneficial substances from the berries. After filtering delicious drink ready.

Lingonberry tincture

This drink is much tastier than regular moonshine. Lingonberry tincture has a pleasant berry taste. Of course, it also has beneficial properties.

We will need:

0.5 kg of ripe lingonberries;
1 liter of moonshine;
3 tbsp granulated sugar (you can do without it).

Sort, wash and dry the berries. After remembering them, place them in a glass container and cover with sugar. Very good to use instead of granulated sugar flower honey. Lingonberry leaves will add an interesting aroma to the drink. For this amount of moonshine, 6-7 pieces are quite enough.

The mixture must be covered and mixed thoroughly. Many people choose plastic lids, but this is not the most the best option. To infuse, the mixture is placed in the dark for a month. Sometimes come over and shake the jar. This will make the color of the drink brighter and more saturated. Following processes The tasks that lie ahead of you are filtration and bottling. By the same principle

Quality homemade drink will directly depend on the purity and softness of the water. It is recommended to use bottled, for example, from the line baby food– then the base will not have to be further cleaned. However, alcohol must be prepared.

To clean, pour it into a clean glass jar and add pharmaceutical activated carbon, crushed into powder (15 tablets per 3 l). Stir the contents of the container and let it sit. After a day, pour the alcohol into a clean container through ironed gauze or white flannel.

Add purified alcohol to the water in small portions. To achieve the desired strength of the drink, use. If you don’t have a special measuring device, stick to the common proportions: 2 parts alcohol and 3 parts water.

Vodka does not have to be 40% ABV. According to the State Standard of the Russian Federation, the alcohol content in this drink can be from 40 (in European countries– from 37.5%) to 56%.

To add softness to vodka, it is advisable to add sugar syrup, which must be prepared from equal parts of water and granulated sugar. Add 1 teaspoon of syrup to 1 liter of homemade vodka, seal the container with the alcoholic drink hermetically and let it sit for at least a day. Cool the vodka before drinking.

Alcohol tincture

Homemade alcohol tinctures are usually called strengths from 18% to 60%. Fruits, berries, herbs, spices and other additives are often infused cold in water diluted with water (home strength 45-50%).

You will get a wonderful fragrant one. Grind a glass of clean berries with the same amount of granulated sugar, pour 0.5 l homemade vodka and leave for 2 weeks to a month. After aging it can be diluted as desired clean water to the desired strength:

30 to 60% - bitter or semi-sweet drink;
- from 18 to 25% with a sugar content of up to 30 g per half glass - sweet tincture.

If 0.5 glasses of tincture contain from 30 to 40 g of sugar, then this is already considered liqueur; even sweeter drinks (about 50 g of sugar per half glass) are called liqueur.

All that remains is to strain ready drink and place in the cold.

Homemade liqueur

Liqueurs are usually based on fresh fruit and berry juices, which are fortified with purified alcohol and sweetened. In addition, you can infuse the fruits. You can add various aromatic essences to suit your taste.

A very fragrant liqueur is made from fresh strawberries. Pour 1 kg of berries into 1 liter of vodka and keep in a warm place in a hermetically sealed container for half a month. After this, strain the drink through cheesecloth. Boil syrup from 0.5 liters of water and 1 kg of sugar, cool to room temperature. Mix strawberry infusion and place in a dark place for a week.

Cumin, mint, rose hips, marjoram, zest and other additives give homemade liqueurs their characteristic aroma. Essences for an alcoholic drink can be made in advance by first drying the plants. Grind them into powder, pour alcohol high concentration(at least 75%-90%) in a ratio of 1:10 and leave for a week. Using various essences, spices, herbs, berries and fruits, you can create your own signature recipes.

Sources:

homemade tincture from jam
Tinctures, liqueurs, vodka

Homemade alcohol tinctures are used to treat many diseases, as well as for rubbing. To prepare them, use regular medical alcohol, which can be bought at a pharmacy, and medicinal plants. Tinctures are used as an adjunct in the treatment of diseases when taken simultaneously medicines.

Instructions

Pour 40-70% rubbing alcohol into a wide jar or bottle and add medicinal herbs. For convenience, first add the herbs and then add alcohol. If you are using a jar, place the herbs in cheesecloth and tie it into a knot, then place it in the container.

The tincture should be prepared for 7-10 days. Shake the container periodically, if not, then when it reaches certain concentration in the lower layers alcohol medicinal infusion, enrichment alcohol stop using herbs. Store the container with the tincture in a dark place at room temperature with the lid tightly closed.

Sources:

what can be made from alcohol

High-quality vodka is quite expensive in the store, however, you can independently purify the alcoholic product whose quality you doubt. This can be done different ways, for example, coal. Moreover, there are several “coal” options for purifying vodka.

You will need

Vodka, activated black carbon, gauze or paper napkins, optional carbon water filter, raisins, tricolor violet root.

Instructions

But you need to dilute 2:3 and nothing else

2 parts alcohol and 3 parts water, i.e. 1 liter for 1.5 water - well, this is for clarity
* * *
You need to dilute with 1 liter of alcohol (96%) - 1.4 liters of water (or better yet, SHWEPS - very tasty). And nothing else. It is this ratio that is necessary for salvation. And you will get about 2.2 liters of a good drink. The quantity decreases due to the hydration of alcohol. This is exactly what I was taught at one university, telling me that when you sip alcohol in large quantities from a container, you need to add more water than you drained into alcohol. By the way, perfectly salted vodka, in principle, has no smell - that’s what it is great merit to D.I. Mendeleev. But this moment can only be “caught” in laboratory conditions. Therefore, when you drink vodka with a faint odor and, it seems, weak, then this is precisely the same high-quality one.
* * *
Limoncello - wonderful Italian lemon liqueur, So:
500 ml alcohol
300 g sugar
650 ml water
6 lemons
Using a potato knife, cut the zest thinly from the lemons, put them in a container and fill them with alcohol. You need to let it brew for a week under a tight lid in a cool, warm place. After a week, strain the resulting infusion. Prepare the syrup by mixing sugar with water and bringing to a boil. After cooling the syrup, mix it with alcohol. Don't be alarmed - the liquid will turn milky. We seal it and let it brew for another couple of weeks. Despite the strength of the drink, it is easy and relaxed to drink.
* * *
V Lately when going out into nature, I use a simplified version (when I don’t have time to prepare my own syrup): a good store-bought one cherry syrup diluted with alcohol. Proportion depending on the purpose of the drink, the consuming audience and the atmosphere around the audience

For example for rainy cold autumn evening the proportion 45x55 (alcohol/syrup) works well... And if you let it brew, then your atpad... Smells like alcohol, but tastes like syrup. The only downside is that it gives the head better than any cognac/vodka/tequila, etc., so those who are unprepared to drink carefully And most importantly, the thickness of the syrup makes the drink drop dead warm... It slowly descends down the esophagus...
* * *
I know a little different recipe from the forum bakers, and it got there from the Italian forum. I recalculated it for 1/4 portions.

Limoncello
Compound:
zest of 12 lemons (medium)
1 liter of alcohol (95%)
2 liters of good quality milk
2 kg sugar
1 vanilla pod

For 1/4 serving:
zest of 3 lemons
250 ml alcohol
500 ml milk
500 g sugar
1/4 vanilla pod

Preparation
Place lemon zest in a convenient jar with a lid, add alcohol and close the lid. Leave in a dark place for 4 days.

After 4 days, boil the milk with sugar and let it simmer for 2-3 minutes. Add the contents of the vanilla pod. Attention! You need to constantly stir the milk, otherwise the sugar will stick to the bottom of the pan.

Cool well. Filter the milk through cheesecloth. Also filter the alcohol with the zest and discard the zest. Combine the milk mixture with the alcohol mixture. Mix everything well and pour into bottles. Yield: 4 liter bottles from this quantity of products.
Store in the refrigerator and drink cold.
* * *
I really love berry tinctures. It turns out very well on cranberries, for a liter bottle:
- 350-400 alcohol
- 100 grams of berries
- two to three teaspoons of sugar
- the rest with some water and a dark place under the lid and for a couple of weeks.

Absolut and Finland didn’t even come close to such deliciousness
* * *

* * *
According to the classics, about 5% glucose should be poured into medical alcohol and diluted with water to taste in 0.5 liters. alcohol, stir 2-3 tablespoons of sugar and squeeze (if you have) about half a lemon. I add 0.5 preferably soft water to the resulting mixture. The drink of the gods is ready
* * *
Orange liqueur

1 liter of pure alcohol
zest of 8 oranges
1/2 liter of good milk
1 kg sugar
1 liter of water

Preparation:

Place the zest of 8 oranges in 1 liter of pure 96% alcohol and leave for 7 days. After a week, pour half a liter of good raw milk into the tincture and leave it for another week. After this, pour the cooled syrup prepared with 1 kg of sugar and 1 liter of water into the tincture. Leave it to stand again for a week, then filter it and pour it into liqueur bottles. During the entire cooking time, shake the mixture daily 1-2 times a day.

Since the basis of alcoholic beverages is drinking alcohol, first of all, let's look at recipes for preparing it at home.
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			JASMINE VODKA Freshly picked jasmine flowers (200 g) pour 4 liters of alcohol and distill over fairly high heat. Sweeten with syrup and let sit. 0 points




			APRICOT IN UKRAINIAN Take the ripest and sweetest apricots, chop them, squeeze the juice and pour it with alcohol (350 ml of apricot with 500 ml of alcohol). Place in a sealed container in a cool place. After a month, strain, bottle and seal. 0 points




			Liqueurs APRICOT Place ripe apricots in a glass jar, sprinkle with sugar and pour in alcohol (per 1 kg of apricots: 500 g of sugar and 0.5 l of alcohol). Seal and leave for 3-4 weeks. Then drain the liqueur, filter it, and bottle it. The remaining apricots can be poured with 50% sugar syrup and eaten for dessert. 4.5 points




			Liqueurs APRICOT Ripe aromatic apricots are cut into pieces and placed in a glass jar. Pour alcohol diluted with white wine, per 1 liter of alcohol - 1.5 liters of white wine (if you use vodka, it is diluted with 0.5 liters of white wine). Add a piece of cinnamon. After 6 weeks, the liqueur is filtered and the same amount of alcohol and white wine is added, as well as syrup made from 250 g of sugar and 100 g of water per liter of liqueur. The liquid is filtered until completely transparent. After a month, it is filtered again. 5 points




			Aperitifs AGONY To prepare it, use rowan, apricot, apple alcoholic juices, fruit drink or chokeberry juice, as well as an infusion of yellow gentian, mountain arnica, wormwood, ginger, valerian officinalis, spearmint, calamus, lemon balm, linden flowers, bark oak, black pepper, orange peel, trifoli leaves, nutmeg, St. John's wort, balsam buds. Has a dark red color, sweet and sour taste with a hint of bitterness, pleasant aroma. Strength - 22°, sugar content - 16%. 3.5 points




			Sweet, semi-sweet and bitter tinctures IVOVKA Crush or grate overripe quince. Very finely chop a bunch of rye straw. Squeeze the juice out of this mixture. For eight glasses of this juice there is the same amount of vodka. Add 50 g of regular sugar and 50 g of vanilla sugar; pour into a bottle and leave for a week. Filter. 0 points




			Vintage vodkas ENGLISH BITTER VODKA Cinnamon – 4 hours Calamus root - 12 hours Kishnets – 4h Gentian – 1 hour Unripe oranges - 6 hours Sugar - 80 hours Wine alcohol 70% – 400 h All ingredients are mixed, infused and filtered. 0 points




			Vintage vodkas ENGLISH BITTER VODKA Nutmeg - 40 hours Cloves – 40 hours Gentian – 15 hours Lemon peel - 100 hours - Unripe oranges - 15 hours Calamus root - 15 hours Kalgan – 15 hours Angelica root – 15 hours Quassium tree – 4h Wine alcohol 90% – 4000 h Water - 2000 h Sugar syrup: sugar - 750 h water - 2000 h All ingredients are mixed, infused for 8 days, and filtered. Sugar syrup is added to the filtrate. 0 points




			Vintage vodkas ENGLISH BITTER VODKA Orange peel – 8h Centaury – 4h Gentian – 4h Mirra – 2 hours Cloves - 1 hour Calamus root - 3 hours Turkish pepper – 5h Wormwood – 2h Wine alcohol 75% – 225 h Everything is mixed and infused for 3 days, filtered. 0 points




			Vintage vodkas ENGLISH BITTER VODKA Dry orange peel - 6 hours Fresh orange peel - 4 hours Fresh lemon peel— 4 hours Cumin - 3 hours Kalgan - 3 hours Gentian – 2h Calamus root - 1 hour English pepper - I hour Wine alcohol 75% – 400 h Everything is mixed, infused for 8 days and filtered. 0 points

cooking at home.




			Flavored spirits and vodkas ANISET VODKA 0 points




			Flavored spirits and vodkas ANISET VODKA 0 points




			Flavored spirits and vodkas ANISET VODKA 1 points




			Flavored spirits and vodkas ANISET VODKA Take 400 g of anise seeds, 50 g of cumin, 40 g of orris root and 45 g of dry lemon peel and grind everything together. Pour 7.5 liters of alcohol and distill. 0 points




			Flavored spirits and vodkas ANISET VODKA Grind 200 g of anise seeds, pour 10 liters of alcohol into them and leave for 4 weeks. Add 5 liters of water and distill. Add 200 crushed anise seeds to the distilled alcohol and leave again for 4 weeks. Filter and dilute 1/3 with soft spring water. 0 points




			Flavored spirits and vodkas ANISET VODKA Crush 1.2 kg of anise seeds coarsely, pour 6 liters of alcohol into it and leave for 3 days. Add 9 liters of alcohol and distill. 0 points




			Flavored spirits and vodkas ANISET VODKA Finely crush 200 g of anise, pour 5 liters of alcohol into it and leave for 15 days. Dilute 2.5 liters of water and distill until you get 2.5 liters of alcohol. After this, sweeten with strong syrup to taste and filter. 0 points




			Flavored spirits and vodkas ANISET VODKA Finely crush 200 g of fresh anise, pour 12 liters of alcohol into it and leave for 4 weeks, then distill over moderate heat to obtain 9-10 liters of alcohol. Prepare syrup from 1.6 kg of sugar and 1.2 liters of water and sweeten the vodka. The mixture will be milky in color. To lighten, put 1 there egg white and mix as best as possible. Shake occasionally for several days. 0 points




			Flavored spirits and vodkas ORANGE VODKA Infuse alcohol on orange zest seven days (in a ratio of 5:1). Then dilute with water, the amount of which should be half the volume of alcohol used, and distill so as to obtain a volume equal to the original volume of alcohol. Then carefully cut the zest from two or three oranges and pour in distilled vodka. Leave in a warm place for 5-8 days, then filter. You can sweeten it a little. 2 points




			Sweet, semi-sweet and bitter tinctures ORANGE Boil syrup from refined sugar and a liter of water. Mix with two liters of vodka. Pour into a bottle. Add the peels of 4 or 5 oranges. Place in the shade for 3-4 days. Filter. Pour into bottles. 0 points

Cocktails

Cocktails based on wines and liqueurs
Gin based cocktails
Cognac-based cocktails
Rum-based cocktails
Cocktails with vermouth
Cocktails with coffee and tea
Cocktails with ice cream and mineral table water
Cocktails with beer
Cocktails like cordial
Dry cocktails
Cocktails-aperitifs
Stacked juices
Layered cocktails

Special spirits

Bischof
Braga
Wine drinks
Liqueurs
Drinks based on birch sap
Drinks based on beer, wine and alcohol
Beer
Essences

Wine making recipes

Vermouth
Vegetable wines
Grape wines
Sparkling wines and sparkling drinks
Blended wines
Honey wines
Fruit and berry wines
Champagne wines

Recipes for making drinking alcohol and drinks based on it

Aperitifs
Flavored spirits and vodkas
Balms
Cognacs
Liqueurs
Liqueurs
Sweet, semi-sweet and bitter tinctures
Drinking alcohol
Sweet vodkas
Vintage vodkas

Mixed spirits

Austers
Bowley
Mulled wines
Grogi
Cobblers
Crouchons
Punchies
Fits
Flips

Healing tinctures with alcohol

Painkiller tinctures
Anti-alcohol tincture
Antimalarial tincture
Tincture for the treatment of thrombophlebitis
Tinctures to stimulate appetite
Tinctures for disinfection of wounds and cuts
Tinctures for the treatment of throat and colds
Tinctures for the treatment of female diseases
Tinctures for the treatment of diseases of the gastrointestinal tract
Tinctures for the treatment of the liver, kidneys and urinary tract
Tinctures for the treatment of joints
Tinctures to support the cardiovascular system
Tinctures for the prevention of atherosclerosis and improvement of blood composition
Tinctures affecting blood clotting
General strengthening (tonic) tinctures
Calming tinctures

Recipes for making drinking alcohol and drinks based on it

Alcoholic drinks are prepared on the basis of drinking alcohol, which is infused with various plant materials (fruits, berries, herbs, flowers, roots, etc.).
They are a mixture of drinking alcohol and water, as well as various juices, fruit drinks, infusions, aromatic alcohols, essential oils, citric acid, organic dyes, sugar or honey, and other substances.

Depending on the alcohol content, drinks are divided into strong and low-proof, and depending on the sugar content - into bitter, semi-sweet and sweet. Strong drinks contain 28-57° alcohol, and low-proof drinks contain no more than 28°. alcohol The approximate composition and types of main alcoholic drinks common in our country can be summarized in the following table.
Since the basis of alcoholic beverages is drinking alcohol, first of all we will consider recipes for preparing it at home.




			Flavored spirits and vodkas ANISET VODKA Take 1.2 kg of large crushed anise, 2.5 g of orris root, 60 g of salt, pour in 12.5 liters of alcohol and leave for two days, then distill. 0 points




			Flavored spirits and vodkas ANISET VODKA Take 400 g of anise, 12.5 liters of alcohol, distill over low heat, placing 50 g of crushed anise in a canvas under the outlet of the coil so that the alcohol flows through it. To make the alcohol green, crush 50 g of dried birch leaves and put them in a canvas under the outlet of the coil. 0 points




			Flavored spirits and vodkas ANISET VODKA Take 400 g of fresh anise seeds, 200 g of star anise, 200 g of coriander, 50 g of fennel, pour in 12 liters of alcohol and leave for 4 weeks, and then distill. To the 10 liters of alcohol obtained by distillation, add 3.3 kg of sugar diluted in 1.6 liters of water and strain. 1 points

The recipe and technology are very simple. The quality of the finished product is no worse than its factory counterparts, and with good raw materials it is even better. I'll tell you how to make vodka from alcohol at home. You will learn how to properly dilute alcohol with water in the right proportions. You can also add flavorings if desired.

If you or your relatives have access to high-quality ethyl alcohol, then I advise you to prepare vodka using this recipe. Moreover, now in Russia there is no responsibility for moonshine and the production of vodka mixtures for one’s own needs (the main thing is not to sell). The whole process consists of four simple steps, which we will consider in detail.

1. Water preparation. Classic Russian vodka recipes use spring water. But it’s not easy for residents of big cities to get it, so we’ll make do with regular bottled water, which can be bought in almost every store. The first thing you need to know is Boiled and distilled water is not suitable for vodka, because during boiling and distillation, water loses some of its beneficial substances and does not dissolve alcohol well.

For home production vodka, water containing minimal amount salts If you buy it in a store, then carefully look at the label, which indicates the salt content. I also advise you to pay attention to transparency and hardness; the softer and more transparent the water, the better.

2. Preparation of alcohol. Naturally, it should only be ethyl or medical grade. The difference between them is that medical alcohol is made from ethyl alcohol, it contains small impurities of water and other substances at the molecular level. Both ethyl and medical alcohol are suitable for the production of vodka; in our case, there is no significant difference between them.

Before dilution begins, the alcohol strength is determined, this is done using a hydrometer. The initial strength is needed so that you can then know in what proportion to mix alcohol with water.

3. Preparing other ingredients. In addition to water and alcohol, we need glucose. You can prepare it yourself by dissolving 1 kg of sugar in 1 liter of water. Next, the mixture is placed on low heat and boiled. During the boiling process, white foam will appear, which must be skimmed off. The syrup is considered ready if the foam no longer appears, then it can be removed from the heat.

Depending on your taste preferences, you can also add honey to vodka from alcohol, citric acid, orange and lemon juices.

4. Mixing. Once all the ingredients are ready, proceed to mixing. First we determine the amount of water. This is done using a special table presented below.

Dilution table for 100 ml alcohol

After	Content ethyl alcohol before diluting with water
After	95°	90°	85°	80°	75°	70°	65°	60°	55°	50°
90°	6,4
85°	13,3	6,6
80°	20,9	13,8	6,8
75°	29,5	21,8	14,5	7,2
70°	39,1	31,0	23,1	15,4	7,6
65°	50,1	41,4	33,0	24,7	16,4	8,2
60°	67,9	53,7	44,5	35,4	26,5	17,6	8,8
55°	78,0	67,8	57,9	48,1	38,3	28,6	19,0	9,5
50°	96,0	84,7	73,9	63,0	52,4	41,7	31,3	20,5	10,4
45°	117,2	105,3	93,3	81,2	69,5	57,8	46,0	34,5	22,9	11,4
40°	144,4	130,8	117,3	104,0	90,8	77,6	64,5	51,4	38,5	25,6
35°	178,7	163,3	148,0	132,9	117,8	102,8	87,9	73,1	58,3	43,6
30°	224,1	206,2	188,6	171,1	153,6	136,0	118,9	101,7	84,5	67,5
25°	278,1	266,1	245,2	224,3	203,5	182,8	162,2	141,7	121,2	100,7
20°	382,0	355,8	329,8	304,0	278,3	252,6	227,0	201,4	176,0	150,6
15°	540,0	505,3	471,0	436,9	402,8	368,8	334,9	301,1	267,3	233,6

For example, if you want to get vodka with a strength of 40 degrees, then you need to mix 100 ml of 90-proof alcohol with 130.8 ml of water. That's exactly how they count correct proportion. In the example it is 1 part alcohol to 1.3 parts water. You can make adjustments to add other substances (glucose, juice), but these ingredients do not significantly affect the strength of the finished drink.

All the necessary calculations are automatically made by the alcohol dilution with water calculator.

Counting in progress...

Enter the initial data on the left

For getting after dilution,
need to add water

It is the strength of 40 degrees that is considered optimal, as it promotes the complete dissolution of the molecules of all substances included in the composition. Remember that 500 ml of water and 500 ml of alcohol will not make one liter of vodka, since some of the liquid will be absorbed by chemical reactions.

Now let's move on to mixing. First, the calculated amount of water is poured into the prepared container, then glucose (at least a little) and other ingredients (optional) are added to taste. When diluting, remember that It is correct to add alcohol to water, and not vice versa. Otherwise, the alcohol will turn white and become unsuitable for making homemade vodka.

After required quantity alcohol has entered the container, all contents are thoroughly mixed. This helps the substances dissolve faster. If the container is tightly closed, then instead of stirring the vodka can be shaken.

4. Cleaning filtration. Place 3-4 tablets into the resulting solution activated carbon and shake well. Next, the vodka must be infused for 2 hours at room temperature, then strain through a thick cloth.

Almost done!

Vodka from alcohol is almost ready. All that remains is to pour it, filling the bottles to the very neck, and close the caps tightly. When exposed to air, the alcohol will evaporate. I advise you to let the drink rest for another 1-2 days, then its taste will be optimal. The shelf life of vodka prepared according to this recipe depends on the amount of third-party additives. If they are not available, then vodka can be stored indefinitely.

Stanislav shared with us his method of “sorting” by diluting alcohol with water.

Continuing our search in the endless world of alcohol, we decided to turn to strong tinctures- an ancient industry of bold experiments that grew to today into a large-scale independent culture. How to prepare tinctures at home: choose combinations, skillfully handle ingredients and store the composition - Vyacheslav Lankin, bar manager of the Delicatessen restaurant and a well-known industry master, helped us with these questions.

Brief historical background

No one knows exactly when exactly a person first thought of infusing alcohol with any other ingredients, but historians believe that the first tinctures began to be produced by the ancient Chinese - around the 3rd millennium BC. e. Later, the recipe for preparing tinctures - both medicinal and not - reached ancient Greece through Asia and Ancient Rome, and came to Russia, of course, much later - only by the 10th century AD. e.

The first Russian tincture is considered to be the so-called “Erofeya vodka”, which was prepared on the basis of anise, nuts, mint and, of course, vodka. Later, the Russian people, already prone to experimenting with alcoholic beverages, empirically withdrawn thousands intricate recipes- tinctures were heated, cooled, diluted, colored (for example, with cornflower flowers) and attributed to them medicinal properties. At the same time, rowan was also in the same associative row with vodka, which was used more often than other berries as the main ingredient in tinctures and whose bitterness masked not very high-quality moonshine.

Basic rules

As in any important matter, you first need to immerse yourself in theory, even if at first glance this very thing seems obvious. So, it is customary to call tinctures alcoholic drinks usually up to 45% ABV, which are made by infusing alcohol with fruits, berries, seeds and herbs - usually with the addition of sugar and a variety of other ingredients. Naturally, in each case, everything is a little more complicated than simply mixing alcohol and berries, but more on that later. The tincture production process can take up to seven weeks - in general, you will have to be patient and not uncork the jar ahead of time.

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

The meaning of the infusion process itself is to ensure that everything is biologically active substances And essential oils the main ingredient of the tincture turned into alcohol. This is exactly what the tincture needs from two to seven weeks. You can speed up this process by heating the composition to about 50 degrees. But we don’t recommend you do this - it will most likely turn out worse (on the other hand, you can experiment endlessly).

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

How to make your own tincture

It's worth understanding one thing in advance: tincture culture is an endless chain of trial and error. There are quite a few classic recipes or simply guaranteed successful combinations, but some of them turn out to be frankly spoiled, and in other cases, on the contrary, they acquire additional taste bonuses. Everything will depend on the compatibility, set of ingredients and storage conditions of the tincture - each of these points guarantees you a lot of pitfalls and a whole universe for experimentation. We will try to dwell on the last point in more detail, and will also give a couple of proven recipes so that you have something to start with.

Choice of alcohol
and the main ingredient of the tincture

It's easiest to experiment with the simplest ones. taste range drinks. In fact, you can also infuse simple alcohol - such drinks will be much easier to handle, but much less interesting. Another thing is more complex alcohols: gin, grappa, even rum, bourbon and whiskey.

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

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

Storage

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

Vyacheslav Lankin

bar manager of the Delicatessen restaurant

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

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

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

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

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

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

A few additional tips

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

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

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