Russian old vodkas. Encyclopedia of technologies and techniques Petrovskaya vodka recipe

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

Now even the word “vodka” in the plural causes confusion. The difference between what is now sold in bottles, albeit under different names, is most often only in price and in the number of unpleasant-looking stains that appear on the surface of the liquid poured into a glass.

Meanwhile, today's vodka has very little in common with what has long been called vodka in Rus' and has deservedly received worldwide fame. In addition to the fact that many varieties of vodka were sold, which were actually and significantly different from each other, in a decent house putting a store-bought bottle on the table was considered bad manners.

A real housewife always tried to give the treat a unique originality with her own hands. We think it would be nice to revive this tradition. In addition, home-made vodka has a taste and smell incomparable to store-bought; poured into a decanter and passed through the skillful hands of the owner, the drink evokes in those sitting at the table a completely different attitude than an ordinary faceless bottle; it already seems a sin to drink it in glasses and to the point of insanity.

But before we give several recipes for homemade vodka, we will tell you how you can clean ordinary vodka or drinking alcohol from the unpleasant odors that they often have. This is not difficult to do, especially if you have a summer house or garden plot.

Take a few dry birch logs and build a fire from them. When the coals reach the highest temperature and have already crumbled, scoop them into a clay pot, blow off all the green stuff as cleanly as possible and tightly close the pot with a lid so that the coals go out.

Then remove them from the pot, blow them again, cool and grind, not too finely. Place the crushed coals in a bottle at the rate of approximately 50 g per 1 liter and fill with vodka or alcohol. Shake the bottle 3-4 times every day for the next three weeks.

Then let the vodka sit for another week, but do not shake it. After this, filter the vodka, pour into a clean bottle, put in it very carefully sorted and as large as possible raisins (30-40 g per 1 liter) and 3-4 g of orris root, finely cut into pieces. Let the vodka sit for another 12 days and filter again.

The finished drink should be completely free of foreign odors and tastes. Just keep in mind that if you infuse alcohol and then dilute it, be sure to use boiled cold water, otherwise the mixture will become cloudy and turn white.

• blue vodka is infused with cornflowers,
• yellow - on saffron,
• green - with mint,
• purple - on sunflower seeds,
• brown - on the shell of pine nuts.

You can vary the density and richness of the shade to your own taste depending on the number of plants and infusion time.

To prepare vodka, you can use the following recipes, compiled back in the days when there were no current difficulties with spices and herbs, as well as with other products. Use a direct distillation apparatus.

But nothing bad will happen if you can’t get one or two ingredients for a recipe. The main thing is to maintain the principle; the drink will still taste much better than usual.

Let's get acquainted with the wonderful old recipes for vodkas and liqueurs, because many of them can be used in our time, surprising guests with the unusual tastes of holiday drinks.

Ivovka

8 glasses of quince juice, 8 glasses of vodka, a bunch of rye straw, 50 g each of sugar and vanilla sugar.

Chop a bunch of straw very finely and grate the overripe quince. Squeeze the juice out of this mixture. Mix the resulting juice with vodka. Add regular and vanilla sugar. Pour into a bottle and leave for a week. Filter.

Anisette vodka

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, preventing the whitish alcohol from getting into the resulting vodka. Put the remaining spices, leave for several days, sweeten with sugar dissolved in cold water (600 g per 3 l), filter.

Orange tincture

2 liters of vodka, 1 liter of water, sugar, peels of 4-5 oranges.

Boil syrup from refined sugar and 1 liter of water. Mix with vodka. Pour into a bottle and add orange peels. Place in the shade for 3-4 days. Filter and bottle.

Lingonberry-cherry liqueur

150 g cognac, 2 l vodka, 3.5 kg lingonberries, 600 g cherries, 2.5 l sugar syrup, citric acid.

Place all ingredients in a glass container, close tightly and leave. Filter the finished tincture and bottle it.

Clove vodka

For 1/4 bucket of alcohol, 4 cups of water, 6 spools of cloves, one spool of white cinnamon, 1/2 spool of lemon zest, 650 g of sugar.
(1 spool = 4.266 grams)

Wash the cloves and cinnamon thoroughly, dry, crush coarsely, and add to alcohol. After 2-3 weeks, clean the tincture and strain it.

"Erofeich"

Put 410 g of English mint, 410 g of anise, 410 g of coarsely crushed hazelnuts on a bucket of purified vodka, put all this in a large bottle for 12 days in a warm place. After this, you can consume it, draining the grounds or without draining, as you wish; You can again pour half a portion of vodka onto the grounds and put it in a warm place for a month.

Casserole

1 liter of homemade vodka, 10 g ginger, 10 g hot pepper, 5 g cloves, 5 g cinnamon, 10 g lemon zest, 5 g nutmeg, 5 g cardamom.

Mix all the ingredients in a saucepan, cover with a lid, which is tightly tied to the ears of the saucepan, coat with unleavened dough so that air does not pass through, put some weight on top and put in the oven or hot oven for 12 hours. After this, cool the pan, pour the casserole into bottles and seal with stoppers.

Needle

1 liter of vodka, 1 glass of pine cones, 80 g of caramel or sugar.

Pour vodka over young pine cones, immature, soft, green in color and leave for 2 weeks. Drain the infusion and squeeze out. Sweeten with sugar or caramel (burnt sugar).

Cranberry tincture

0.5 liters of vodka, a glass of cranberries, sugar to taste.

Crush the cranberries, mix with sugar, add vodka and keep in a sealed container for a week. Then squeeze the cranberry skins through cheesecloth.

Cinnamon vodka

Grind 32 g of cinnamon 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 flavor is released. Sweeten with sugar dissolved in cold water - 600 g per 2 liters of water.

Coffee vodka

Boil 1.5 kg of sugar in water, skimming off 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. Vodka is made from chocolate in the same way.

Gooseberry tincture

1 liter of vodka, 1 liter of boiled water, 1 kg of gooseberries, sugar.

Pour vodka and boiled water over the gooseberries. Keep, stirring, in the sun for 2 weeks until the gooseberries float to the surface. Strain and add sugar to taste. Leave it in the sun again, then put it in the refrigerator for 10 days. Strain again, bottle and store in a cool place. Use after 3 weeks.

Lemon vodka

1 bottle of vodka, 2 medium-sized lemons.

Cut off all the yellow skin, trying to do it as thinly as possible, since the slightest presence of white skin gives the vodka an unpleasant, bitter taste. Leave for several days in a warm place, then filter the vodka in the usual way.

Lemon vodka (option 2)

Take one lemon and a piece of sugar, grate the lemon peel. Scrape the yellowed sugar onto a plate. In this way, remove all the peel from the lemon. Add yellow sugar to vodka to taste.

Raspberry vodka

Pour mature, sorted raspberries with well-purified alcohol so that the berries are barely covered, and place in the sun. After 2-3 days, drain the alcohol.

For 4.1 liters of alcohol, take 3 glasses of water and 600 g of sugar. Boil water with sugar three times, skimming each time, and pour the raspberry-infused alcohol into the hot syrup (just enough for your finger to tolerate), little by little, stirring with a spoon.

Strain through flannel, on which you first place cotton wool, then coals, then another layer of flannel. Carefully seal the bottles of vodka and place in a warm place.

If you need to clarify vodka, then take 10-15 g of potassium permanganate for a quarter of a bucket of vodka (4.1 liters), dissolve it in a small amount of water and pour into the vodka, stirring quickly. The vodka will clear within 2-3 days; all that remains is to carefully drain and strain.

Lightly salted vodka

In the ridge where cucumbers grow, place a bottle or jar so that the cucumber will continue to grow inside that container. To do this, the ovary must be carefully pushed into the neck of the bottle or jar. When the cucumber grows, pinch it off the stem and pour good strong moonshine over it. The taste of vodka is the taste of lightly salted cucumber. If you pour store-bought vodka, you get the taste of a fresh cucumber.

Tangerine vodka

1 bottle of vodka, 2 medium-sized tangerines

Peel the tangerines and put them in vodka. Infuse in a warm place, then filter in the usual way.

Tangerine tincture

0.75 l of vodka, 6 tablespoons of dried tangerine peel. Grind the peel, add vodka and leave for a week. Refrigerate before use.

Juniper vodka

Crush 600 g of juniper berries as finely as possible and pour in 6 liters of vodka. Leave for several days, distill over very low heat. The first 2.5 liters of vodka will be the best.

Juniper vodka (option 2)

Dissolve 1.6 liters of juniper berries in alcohol and mix with 12.3 liters of vodka.

Muscat vodka

17 g nutmeg, 2 liters of vodka.

Place the nuts in the vodka, seal tightly, and leave for a while.

Mint vodka

800 g of mint, a handful of salt and 1.2 kg of honey pour 12.3 liters of vodka.

Leave for 2-3 days and distill.

Autumn tincture

500 g of rowan, 1 kg of fragrant ripe apples (ranet), 300 g of sugar, 1.5 liters of vodka.

Rowan berries collected after frost should be thoroughly washed and dried. Cut the apples into rings, after removing the core. Place rowan berries and apples in layers, sprinkling each with sugar, and pour in vodka so that the fruits are completely covered. Cover with gauze and leave to stand at room temperature for 2-3 months until the berries discolor. Filter the tincture, bottle it and store it in a dark and cool place.

Aspen tincture

Pour 300 g of aspen buds into 1 liter of vodka.

In a week the tincture will be ready. When using, add 1 tablespoon of honey.

Hunting tincture

30-40 g juniper berries, 2 g ground black pepper, 50 g dill seeds, 10-12 g table salt, 40 g horseradish.

Pour all ingredients into 1 liter of strong vodka. Leave for 2 weeks in a warm place, shaking the contents occasionally. Then strain and filter.

Foam vodka

Infuse 1 liter of vodka on a handful of juniper berries for two weeks, then on the peels of two lemons for 5 days. Mix a spoonful of crushed ginger with sugar and dilute it in infused vodka. Keep in the sun for two weeks. Strain, pour, store refrigerated. Drink in six months.

Pepper vodka

Infuse 0.7 liters of vodka with 25.6 g of black pepper beans for 2 weeks.

Pepper tincture

Infuse 2 liters of vodka with 70 g of pepper for 2 weeks, strain and dilute with weak syrup (200-300 g of sugar, 3-4 glasses of water). Leave in a warm place for several weeks, then carefully strain and bottle.

Wormwood double vodka

Pour 300 g of wormwood tops into 12 liters of plain vodka, add a handful of salt and leave for a week. After this, add 1.2 kg of honey and distill.

Wormwood tincture

Fill a 0.25-capacity bottle with fresh wormwood, add vodka and leave for 2-3 weeks. If the tincture is prepared from dried herbs, take 100 g per 1.5 liter. You can add lemon zest for flavor.

Festive vodka

For 1 liter of homemade vodka, take 1 teaspoon of soda and 1 teaspoon of citric acid, stir well.

Fisherman's tincture

For 1 liter of purified vodka 40-42%, take 3-4 cloves of garlic, finely chop and add 1.5-2 g of ground pepper, 10 g of table salt, 4-5 g of crushed bay leaves and 30 g of sugar. Leave for 4-5 days, shaking the contents daily. Then filter through a cloth filter.

Rowan vodka

Grind the ripe rowan berries in a mortar, put them in a tub until half full, add hot water, wrap the tub and tie it tightly so that the spirit does not escape, and keep it this way for twelve days, and when the rowan sours and the top of the tub becomes covered with thick stuff, like wine mash, then take the mass from the tub with the grounds and distill it through the cube like mash, and in the fourth distillation you will have very good vodka.

French liqueur

Take a mixture of the following fragrant herbs: cardamom, galangal, ginger, cloves, cinnamon, anise at the rate of 43 g per quarter bottle of vodka.

Tea vodka

1 liter of vodka, 4 tablespoons of tea, 50-70 g of caramel.

Infuse black long tea in vodka for 3 hours, strain. Then fry the sugar in a frying pan until caramel forms, chop, add to vodka.

Rosehip vodka

Boil 800 g of rose hips in honey for an hour, strain through a sieve. Pour in 12.3 liters of 40% alcohol. Let it sit and bottle it. This vodka is extremely aromatic and tasty.

Elixir vodka

100 g cinnamon, 30 g each cloves, dill seeds, anise, cumin, 20 g each lavender and rosemary flowers, 800 g each lemon and orange peel, 2 handfuls each of thyme, oregano, mint, sage, 15 g galangal, 12 g each ginger, nutmeg, nutmeg flowers, 8 g cardamom, 12 g each angelica, calamus root, 4 g saffron.

Crush all the spices, pour in 12.3 vodka, leave for a week, distill and sweeten to taste.

Klyukovka, zubrovka - perhaps that’s all we usually drink from tinctures, which is familiar and always on the shelf in the store. But tinctures, together with weaker liqueurs, are a whole huge world into which each of us who has apple trees, currant and raspberry bushes growing in the garden can look into.

Igor Kekhter, former mayor of Suzdal and author of the book “Insist on your own. Secrets and recipes for liqueurs from the cellars of the Golden Ring": In the old days there were no shops where you could buy alcohol, or drinks in general. Everything they drank was made themselves, in their own households. It was even good practice among the nobles to keep a large cellar with liqueurs and tinctures, making drinks for each letter of the alphabet. They treated neighbors to homemade drinks, showed off and shared recipes. Each owner had his own secrets for making tinctures.

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