Tinctures are prepared from various herbs, leaves, flowers, roots and other components. Homemade tinctures are sweet, bitter, dessert, semi-sweet. As a rule, tinctures are prepared with vodka.

Depending on the selected raw materials, tinctures have different colors. To properly prepare the tincture, you need to know some tricks.

"And I was there, drinking honey beer ..."

This is how the folk tales of the Slavs end. According to legend, alcohol and vodka were not invented by them ... the fiery intoxicating drink allegedly came from the east. But honey, which is referred to in the proverb, is a primordially Russian drink since the days of princely feasts. It is based on really natural honey, strawberries and cherries, and prunes. By the method of fermentation (for which hops and barley or rye bread were used) and infusion for two weeks, the famous drink was obtained. Well, the familiar names "Mead", "Hrenovukha", "Pertsovka" speak for themselves.

For example, "Fucking" to make very simple. Pass the horseradish root through a meat grinder. 3 tbsp. spoons of this mass pour 0.5 liters of vodka, add 3 tbsp. spoons of honey. Insist for 3 days in a dark place, shaking occasionally. Drain the liquid, leaving a sediment, and store the tincture in a dark place, tightly closed.

Garlic, horseradish, hot pepper in different proportions, infused with alcohol or vodka, are a drug in the fight against excess cholesterol, have antiseptic properties. Such tinctures treat diseases of blood vessels, stomach, intestines, resist colds, improve immunity.

Alcoholic liqueurs have long been prepared in Russia from "overseas" products, which in those days were red and black pepper, caraway seeds, cloves, lemon, apricot. The familiar rose hips, dill, juniper, walnuts, birch buds, oak bast, calamus and even pine cones and needles are infused with alcohol alone or with other components and are used in folk medicine.
Collection of medicinal herbs is also used to make alcoholic tinctures for reception with a health purpose. Dried, less often fresh flowers of linden, chamomile, St. John's wort, calendula, motherwort, mint, valerian, golden mustache and others are poured with vodka or alcohol and infused. Note that pharmaceutical preparations are also made with edible alcohol.

Here recipe alcoholic tincture , which is a universal remedy for cleansing the body of toxins. Grind 200 g of garlic, add alcohol (200 g) and leave for 14 days in a dark place. Then strain, add 2 tbsp. spoons of honey and 30 ml of pharmacy alcoholic tincture of propolis. Insist 3 days. Such tincture is a medicine and is taken dosed in 1-25 drops according to a special scheme.

For cooking tinctures vodka with a strength of 40 ° is used, which is infused with various herbs and roots, berries and seeds.On fresh herbs and leaves vodka is insisted for 2-7 days (depending on their type), and on berries, seeds and roots- 4-6 weeks, tender berries (strawberries, raspberries, blackberries)- no more than 2 weeks.

WHAT YOU SHOULD KNOW:

It is worth understanding one thing in advance: the culture of tinctures is an endless chain of trial and error. There are many 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 flavoring bonuses. Everything will depend on the compatibility, the set of ingredients and the storage conditions of the tincture - each of these points guarantees you a lot of pitfalls and a whole universe for experimentation.

The easiest way is to experiment with the simplest beverages in terms of taste. In fact, you can insist on simple alcohol - it will be much easier to handle such drinks, but much less interesting. More complex spirits are another matter: gin, grappa, even rum, bourbon and whiskey.

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

To start your experiments, it is better to use the well-known combinations that will become your starting point: gin on raspberries, red or black currants; bourbon on cherries; plum calvados; rum on cherries or raspberries; scotch on apricot (even better dried apricots); cognac on cherry or sweet cherry.

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 there are, the brighter and richer the taste of the final 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 will drop in degrees, which is usually not very good - here you will have to find a balance, and better on your own, according to your personal taste.

STORAGE:

To store the tincture, first of all, you need to acquire the correct capacity: not too narrow glass containers with a sealed lid and always transparent - in order to follow the process. Another important thing that you definitely have to stock up on is your patience. Frequent opening of the lid "for testing" or "sniffing" can lead to disastrous consequences.

“When I set out to prepare my first such tincture - then it was gin on raspberries - it captivated me so much that I was happy to show it to all my friends, open the can and let it smell. Over time, because of this, the berries that floated to the surface began to become moldy (and this even though the gin was 57 degrees). So remember - it is contraindicated to open in vain. And with emerging berries, you can fight with the help of special weights and chintz ”. -VYACHESLAV LANKIN bar-manager of Delicatessen restaurant

It is easier and best to store the magic jar at normal room temperature - leave the rest of the options to the experimental area. But the meaning of the temperature regime in general is quite simple: an increase in temperature increases the diffusion rate, so the tincture is prepared faster. But not always, however, it is better for her.

Another one important detail from the storage area- rays of light. 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 is the 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, it will become more rusty and lighter, and the tincture itself, no matter how strange it may sound, will acquire a smoked taste and smell.

You can uncork the potion after two weeks of infusion. Only after that does it make sense to somehow taste and smell the tincture. And then in the event that you use juicy berries or fruits. It will take much longer to insist on solid, dried ingredients or seeds and seeds.

The easiest way to determine the degree of doneness is visually - when the color of alcohol and berries is mixed, and the contents of your jar are almost 100 percent uniform, you can stop infusion. An exception is your personal experience or the seeds contained in fruits and berries, for the sake of additional astringency of which you can continue to insist and wait a long time for the coveted result.

The final stage before starting to use- separation of fruits from alcohol. First, you need to strain everything through a fine sieve, pouring the berries soaked in alcohol there, and leave it for 20-30 minutes. The question remains whether to squeeze the berries or not. Here everything is also quite simple - you can squeeze out everything except berries, which are a gruel in a shell (like currants and raspberries) - then these small residues will not be drained in any way. And the rest is all - the tincture is ready.

ON A NOTE:

Pouring insist in bottles filled with berries to the neck and tied with a cloth (instead of corks). Shake the bottles periodically (after 2-3 days).

After aging, sugar syrup or sugar is added to the liqueur to taste. Strain the tinctures and liqueurs through filter paper or cotton wool without wringing them out, and store them in dark tightly closed bottles in a cool place.

Liqueurs they are prepared in the same way as liqueurs, but instead of the usual they take vodka with a strength over 50 °, or alcohol, or a mixture of alcohol and 40 ° vodka (for 1 liter of liqueur - 3/4 of vodka and 1/4 of alcohol). If the liqueurs turn out to be cloudy, they are clarified with egg white (for 1/2 liter of liqueur - 1 protein). Beat the protein until light foam and, continuing to beat, pour in the liquor, put it in a warm place and, after the formation of white flakes, filter through cotton wool.

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

FOR YOUR INFORMATION:

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

A large book of snacks for alcoholic beverages. Master class for a good feast

Tincture on vodka "Erofeich" or "VODKA EROFEYA"

Ingredients: 3 liters of vodka. 2 handfuls of herb centaury, St. John's wort, medicinal letter, mountaineer, wormwood. 25 g each of thyme, sage, and alexandrian leaf. 50 g each of dill, anise, Bogorodskaya grass, garden dawn seeds, juniper berries, chicory, chamomile flowers and peony flowers. 100 g of galangal roots and lemon root.

Preparation:
Cut all the plants, pour into a five-liter jar and pour vodka. Cork the jar, put in a warm place for 1 day, then strain. Take a few drops before meals, adding to a glass of vodka. Experts claim that this tincture has numerous medicinal properties.
Historical fact: the tsar's barber cured Count A.G. Orlov from a severe cold with her in 1768.

Tincture "Aromatic"

Ingredients: 50 g lemon zest, 1 nutmeg, 10 pcs. cloves, 1 liter of vodka.

Preparation:
Pour vodka over dry lemon zest, nutmeg and cloves and leave for 1 month. Strain and bottle.

Tincture "Healing"

Ingredients: 10 g of anise, 10 g of chamomile, 10 g of dill, 1 liter of vodka.

Preparation:
Pour anise, chamomile and dill with vodka and leave for 5 weeks, then strain and bottle.

Cherry tincture

Ingredients: 1/2 l of vodka, 1/2 kg of cherries, 2 tbsp. spoons of honey.

Preparation:
Pour the cherry and honey with vodka. After 3-5 days, drain the tincture, pour into bottles and cork.

Horseradish tincture

Ingredients: 1/2 l of vodka, 4 tbsp. tablespoons of chopped horseradish root.
Preparation:
Pour the chopped horseradish root with vodka and let stand for 1-2 days. Then drain the vodka, strain, pour into a bottle and cork.

Carrot tincture

Ingredients: 1/2 liter of vodka, 1/2 cup of dried carrots.

Preparation:
Pour the dried carrots with vodka and let stand for a day, strain and, pouring into bottles, tightly cork.

Herbal tincture

Ingredients: 1 liter of vodka, 1 teaspoon of ground pepper, 1 teaspoon of allspice, 1 teaspoon of caraway seeds, a few mint leaves, parsley, linden flowers, 5 viburnum berries, 5 juniper berries, a sprig of rue.

Preparation:
Pour all components with vodka, stand for 5-7 days, strain and bottle.

Rowan tincture

Ingredients: 1 kg of berries, 1 liter of vodka, vanilla sugar.

Preparation:
Rinse the mountain ash, dry it, pour it onto a baking sheet covered with clean paper and dry it in the oven, making sure that the berries do not burn. Pour dried berries into bottles by 1/3 of their volume, pour vodka and put in a warm place for 3 weeks. Then strain the tincture and pour into clean bottles. Pour a little vanilla sugar into each.

Ryabinovka(rowan on cognac)

Rinse the rowan berries (collected after the first frost) in cold water, remove the stalks and pour into bottles 2/3 of their height.
Pour brandy and leave for about 3 weeks in a dark place. Then strain the tincture and store in tightly closed bottles.

Hunting drink

Ingredients: 1/2 l of vodka, 5-6 juniper berries (fresh or dry), 1 tbsp. a spoonful of garlic juice, pepper and salt to taste.

Preparation:
Mix all the ingredients and stand for 1 day, then strain and bottle.

Lingonberry tincture

Ingredients: 2 kg of lingonberries, 1 liter of vodka, 200 ml of cranberry juice, 200 g of sugar, 200 ml of water.

Preparation:
Pour ripe lingonberries into a bottle, pour vodka and leave for 2 months in a warm place. Then strain, tint with cranberry juice, mix with sugar syrup and bottle.

Rosehip tincture

Ingredients: 1 liter of vodka, 80 g of rosehip flowers, 100 g of honey.

Preparation:
Boil wild rose flowers with honey, cool, strain and pour vodka. Insist for a week.

Tincture pink

Ingredients: 100 g of rose petals, 200 g of sugar, 100 ml of water, 1 liter of vodka.
Preparation:
Boil the rose petals in sugar syrup, add vodka and leave for 2-3 weeks. Strain and bottle.

Anisette

Ingredients: vodka-2.5 l, ordinary anise - 4 g, star anise - 0.2 g, cumin - 0.3 g, coriander - 0.15 g, dill - 0.4 g

Preparation: the components are poured with vodka and kept for 2 weeks. The tincture is strong and bitter.

Homemade tincture on birch buds

Ingredients: vodka - half a liter, birch buds - 50 gr, 1 teaspoon of honey

Preparation: the kidneys are infused in vodka for ten days, after which bee honey is added.

Lingonberry tincture (recipe-2)

Ingredients: vodka - 2 l, cognac - 150 ml, lingonberry - 4 kg, cherry - 500 g, sugar syrup - 2.5 l, citric acid.

Preparation: poured lingonberries and cherries into a bottle, pour over cognac and vodka. Insist for a week. Then add syrup and acid. In this recipe, the homemade tincture is sweet and sour and has a beautiful reddish brown color.

Homemade blackberry tincture

Ingredients: alcoholized blackberry juice made from 2.5 kg of berries - 2 l, sugar syrup - 1.5 l, vanillin - 0.05 g, citric acid - 3 g, water.

Preparation: the juice is sweetened with syrup and vanillin and citric acid are added. Dilute with water to taste. It turns out not very strong, but fragrant drink.

Tincture on barberry leaves

Ingredients: vodka - 1 l, barberry leaves - 200 gr

Preparation: the leaves are crushed and poured into bottles with vodka. I keep it at room temperature for a week. After a week, the tincture is filtered and poured. Consumed in small quantities for medicinal purposes.

Tincture on honey and partitions from walnuts

Ingredients: vodka - 1 l, honey - 2 tablespoons, walnut partitions - 0.5 kg, water - 0.5 l

Preparation: the partitions are insisted in vodka for 3 days, then water and honey are added.

Tincture with mint, anise and nuts

Ingredients: vodka - 2 l, mint - 40 g, anise - 40 g, nuts - 40 g.
Preparation: herbs and nuts are put in vodka and put away for two weeks in a warm place. Then it is filtered and consumed.

Pepper tincture

Ingredients: vodka - 2 l, pepper - 70 g, sugar - 200 g, water - 3 glasses.

Preparation: pepper is poured into vodka and kept in a warm place for 2 weeks. Then filter and add syrup. The tincture should stand for another 3-4 weeks.

Wormwood tincture

Ingredients: vodka - 0.5 l, wormwood - 2.5 g, sugar - 10 g.

Preparation: Dried wormwood is put in vodka and kept for 2 weeks. Then it is filtered, sugar, previously dissolved in a small amount of water, is added.

Homemade propolis tincture

Ingredients: vodka - 1 l, propolis - 200 gr, birch sap.

Preparation: propolis is crushed and poured into a bottle, poured with vodka. Shake well and leave for 3 days, shaking occasionally. Add birch sap if desired.

Tincture on caraway seeds

Ingredients: vodka - 1 l, cumin - 800 g, sugar, water - 3 l.

Preparation: caraway seeds stand in water, vodka and sugar are added to caraway water.

Homemade cognac - 1st option

Ingredients: 3 liters of vodka, 1 tbsp. a spoonful of tea of ​​the highest grades, 3 tbsp. tablespoons of sugar, 5 pcs. bay leaves, 5 pcs. allspice, 5 pcs. black pepper, 1 piece of hot chilli, 1 tbsp. a spoonful of mint or lemon balm, vanillin on the tip of a knife.

Preparation:
Mix all components, pour vodka and keep in a dark place for 10 days. Then strain the drink and bottle.

Homemade cognac - 2nd option

Ingredients: 3 liters of vodka, 2 tbsp. spoons of oak bark, a pinch of tea, 1-2 peppercorns, 2 pcs. bay leaf, a pinch of St. John's wort, lemon balm and tarragon, 2 slices of dry citrus peels, vanillin on the tip of a knife, 10-15 pcs. walnut partitions.

Preparation:
Put walnut partitions in vodka and let it brew for 3 days. Strain the infusion, add all the ingredients and keep in a dark place. Then strain the drink and bottle.

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POPULAR RECIPES:

Tincture "Okhotnichya"

Vodka- 1 l

Juniper berries- 40 g

Ground black pepper- 2 g

Dill seeds- 50 g

Salt- 10 g

Horseradish- 40 g

Gin on black currant

Gin- 750 ml

Lemon zest- 5 g

Black currant- 1 kg

Powdered sugar- 30 g

Bourbon on cherry

Bourbon- 700 ml

Cherry (can be with stone)- 1.2 kg

Powdered sugar- 20 g

Scotch on quince

Scotch- 750 ml

Quince- 1 kg

Sugar- 100 g

Tincture "44"

Calvados- 1 l

Coffee- 44 seeds

Carnation- 44 buds

Rafinated sugar- 44 pieces

Orange- 1 PC.

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

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

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

5. When roasted, the natural sugars of the fruit are caramelized. This effect can be skillfully used - for example, fry pineapple slices in a pan, and only then add them to the tincture. Thus, you do not have to put sugar there, and caramel will add saturation to the color scheme.

First, tinctures appeared, which were prepared with alcohol, vodka, and later with cognac. Then - balsams, differing from tinctures in comparative density and variety of components. Tinctures and balms have come to the modern world from ancient times.

Despite the fact that they are prepared on the basis of alcoholic beverages, balms and tinctures are medicinal preparations. It is impossible to say for sure which country or who exactly invented them first. But, most likely, one of the eastern countries became the birthplace of these medicinal drinks.

In Russia, tinctures appeared around the 10th century A.D. NS.

A certain man named Erofei tried to use an old oriental recipe for making a strong alcoholic drink. He insisted on vodka mint, anise, crushed nuts. All the products that make up the future tincture, he poured into a bottle and placed in a warm place. The vessel stood in a warm room near the stove for more than 12 days. When Erofei decided to see what exactly he did, he discovered a brand new drink.

Now we can say with certainty that it was a tincture. The drink made by Erofei was widely sold among the people, and he was nicknamed in honor of the "inventor" - "Erofei vodka" or "Erofeich" vodka (recipe above)

Making cognac is a rather complicated and lengthy process, the primary (source) "material" for which are young dry wines, mostly white. The wine is distilled once and then aged in oak barrels.

In Russia, vodka has long been an integral attribute of any meal, as well as fishing, hunting, bathing and all other "exciting" moments of pastime.

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primary sources of information:

Among moonshiners, many oppose quick infusions, believing that the real taste and rich aromatic bouquet of alcohol can only be revealed after several months of standing. However, if the guests have to appear one of these days, and there is nothing ready in the storerooms, then there is only one salvation - the preparation of a quick tincture on vodka. Today you can find a huge variety of such drinks, including horseradish, and lemon vodka, and herbal alcohol. Fast alcohol recipes are quite simple, so they can be used by both experienced and novice moonshiners.

Little tricks

To make homemade tinctures in no time, you can use a few tricks, namely:

To get a beautiful and unusual shade of vodka tincture, you can insist it on various natural coloring additives. For example, the blue color of the drink can be obtained with the help of cornflowers, the purple hue will be obtained from sunflower seeds, and the yellow color will be obtained from saffron.

Fast homemade alcohol recipes

Check out interesting recipes for instant infusions and delight your loved ones with unusual, but at the same time simple alcohol.

Recipe number 1. Fast cranking

One of the simplest drink options is cranberry liqueur. You can cook it
in 12-15 hours. The drink is easy to drink, its taste is soft, giving off sourness. For tincture you will need:

• vodka - 0.5 l.;
• cranberries - 150-200 gr.;
• sugar or honey - optional.

Cranberries must first be doused with boiling water. To do this, it is folded into a container, poured with hot water and kept in it for about 3 minutes. When the berries are ready, the liquid is drained from them, rubbed with a wooden mortar, and then poured with alcohol.

After 12 hours, the tincture is passed through a filter, sugar or honey is added to it, stirred thoroughly and put in a saucepan over low heat. The solution is brought to a boil, removed from the stove, cooled and served.

According to reviews of people who made this drink, the optimal amount of sugar is 2 tbsp. l.

Recipe number 2. Mint moonshine

A fragrant drink on moonshine can be prepared in 2-3 days. You only need 1 liter of alcohol and 2 dessert spoons of dry mint. The herb is poured with moonshine and infused for a couple of days in a dark place. The resulting liquid must be thoroughly filtered (first through cheesecloth, and then through cotton wool). If you wish, you can add a little honey, mix well and wait another day.

Quick mint moonshine drinks well, and the spicy herb in the composition causes an unusual chill in the stomach after consumption.

Recipe number 3. Limonovka

Among the vodka liqueurs, the prideful place is occupied by alcohol infused with citrus fruits.
The drink is invigorating, tasty and incredibly aromatic. Vodka tincture will require the following ingredients from you:

• vodka - 3 l.;
• lemon peel with 6 fruits;
• sugar - 0.8 kg.;
• water - 1.5 l.

The peel is carefully cut off from the lemons, cut into thin strips or rubbed on a grater, and poured with vodka for a day. After that, sugar syrup is prepared. Water is poured into a saucepan, sweetener is poured into it, put on low heat and, stirring constantly, bring to a boil. The foam formed on the syrup is removed. It is better to boil the solution twice and then cool to room temperature.

After that, both liquids (syrup and zest infusion) are combined in an enamel or glass container, mixed well, and allowed to settle a little. The drink is bottled and refrigerated for long-term storage.

Do not worry if the lemonade is a little cloudy right after cooking. In just a couple of days, all the sediment will disappear, and you will get a fragrant transparent alcohol with a yellowish tinge.

Recipe number 4. Homemade quick cognac

You can make cognac according to the original recipe in just 2 weeks. For a drink you will need:

• vodka or diluted alcohol - 3 l.;
• carnation - 6-8 inflorescences;
• granulated sugar - 7 tsp;
• nutmeg and cinnamon (powder) - ½ tsp each;
• vanilla - ¼ tsp;
• coffee (preferably instant) - 1 tbsp. l .;
• citric acid - 1 tsp

Alcohol is poured into a glass container, the remaining ingredients are added to it, everything is thoroughly mixed, covered with a lid and left for 2 weeks out of the reach of sunlight. Over time, the cognac infusion on alcohol is filtered and bottled. The drink suits both main courses and sweets.

Recipe number 5. Horseradish

Fans of spicy strong drinks can be advised to cook horseradish. For tincture you will need:

• horseradish - 5 roots;
• red pepper (dried) - 10 pcs.;
• honey - 2-3 tbsp. l .;
• vodka - 3 l.

It is better to choose medium-sized peppers, otherwise the drink will be too spicy.

Pepper and horseradish are cut into small pieces, put in a bottle, honey is added and poured with vodka. Insist the mixture for 7 days in a cool place. Shake the container periodically. When the drink is ready, it is filtered, bottled and put into the refrigerator. Chill the horseradish a little before use.

Homemade liqueurs and liqueurs are a great way to use garden gifts, berries and fruits, and impress guests with unusual flavors of homemade alcohol. What is the difference between liqueurs and liqueurs and how to make homemade liqueur with vodka? Simple recipes for liqueurs will help you master the preparation of alcoholic beverages at home.

What is the difference between liqueurs and tinctures? At first glance, the answer to this question is not entirely obvious. Because the essence of making a drink in both cases is the same - to ensure that strong alcohol draws out and absorbs the taste and healing properties of the ingredients added to it.

Firstly, these drinks differ in strength. If the filling is usually made no higher than 25 degrees, then the tincture is much stronger. This is probably why they shared the glory of the male and female drink.

Secondly, liqueurs are made from berries and sweet fruits, and always with the addition of sugar. A tincture is a dry alcohol, which is most often based on medicinal herbs and spices. This is due historically: if liqueurs were born immediately as a table decoration, then tinctures were at first a medicine.

If you add a large amount of sugar to both ready-made drinks, then the tincture turns into a balm, and the liqueur turns into a liqueur. And perhaps most importantly. At the very end of the preparation process, the liqueur, unlike the tincture, is necessarily exposed to the sun - to pour. Hence its name.

Homemade tinctures

So, a tincture is an alcoholic drink obtained by combining strong alcohol (vodka, moonshine or alcohol) with fragrant medicinal herbs, spices or fruits. The technology for its preparation is quite simple: the selected raw materials are insisted until all essential oils and biologically active substances are released from it and pass into liquid.

Getting down to business, do not forget that in the union of alcohol and all other components, the latter play a key role. And the base, which, of course, must be of good quality, is needed only to preserve their taste, color and smell.

Tincture, unlike, perhaps, all the rest of alcohol, came to our tables from the hands of doctors. It is believed that the method of infusing vodka with medicinal herbs was invented several millennia BC - most likely in China. True, the ancient Greeks knew about the unique properties of this potion. But, of course, there was no question of mass and unrestrained consumption of this product in ancient times. Tinctures were prescribed exclusively by doctors and in very small doses.

In Russia, tinctures became widespread after the 15th century. It is believed that they were already used in the treatment of the suffering by Sergius of Radonezh, who especially appreciated the motherwort infusion for its sedative properties. And Dmitry Donskoy, whom the saint healed, according to the chronicles, never went on a military campaign without his miraculous medicine.

For some time, recipes for healing potions were kept in strict secrecy and were passed from hand to hand by healers.

But soon the medicine was tasted by mere mortals - and began to prepare it on their own. So flasks with odorous liquids gradually migrated to the sideboards and cellars, and the need to "heal" was widely used to justify the desire to skip a glass or two before dinner.

This is where the fun began. The simple production method and the unlimited field of experimentation gave amazing results. The houses were multiplying containers with liquids of unprecedented colors: blue, green, red, orange and purple. Spicy and bitter, tart and fragrant - tinctures were now almost universally loved. Perhaps, young shoots of mountain ash tree, wormwood and juniper were used more often than others. And without the legendary anise, it seemed, it was already completely impossible to sit down to dine.

There are many legends swarming around the miraculous strong drink. The most curious of them are associated with the appearance of the famous "erofeich" tinctures, the recipes of which are still full of Internet sites and cookbooks today. There is a version that the real Erofeich lived in the 18th century and was a barber who spent several years in China as part of the Russian mission. There, an inquisitive barber allegedly learned oriental medical tricks, and upon returning to his homeland, he cured Count Orlov, who had become very ill, with an infusion of ginseng. For this, he later received the right to produce and sell his alcoholic beverages, popularly nicknamed "erofeichi".

In the 18th-19th centuries, when oriental spices and spices became available, the tinctures sparkled with new colors. Citrus fruits also added zest to the drink: many people still love the infusion on lemon peels. Over time, it became customary to add an aromatic liquid to tea and coffee. And the tinctures themselves, which had a traditionally thick and rich taste, began to lose in strength. For example, the so-called fruit drink was now often added to the finished drink, due to which it became sweeter and lighter.

Nowadays, interest in tinctures is returning again. There are no two or three varieties of this drink in the assortment of a rare distillery. However, the quality of a tincture from a supermarket can hardly be compared with that made with good ingredients with your own hands.

Pouring at home

Unlike liqueurs, finding liqueurs on supermarket shelves is much more difficult. There are many types of liqueur on the mass market - a later variation on the theme of this drink, which has greater richness, sweetness and thickness. But the liqueurs themselves are almost exclusively homemade products, which became widespread and popular with the people in the 17th century, when it became fashionable to keep the first bars in houses, demonstrating the master's hospitality.

Homemade liqueurs are prepared, as a rule, based on berries and fruits, juices and ready-made infusions, often using spices and spices as a seasoning - cinnamon, cloves, cardamom or vanilla. As a basis, you can take any alcohol with a strength of more than 40% - vodka, alcohol or moonshine.

The traditional berries for making liqueurs in central Russia are cherries, currants, plums and mountain ash. Siberia and the Far East are famous for the excellent quality of their branded lingonberry liqueurs. Drinks made from strawberries have an unforgettable taste and aroma, and cloudberries and dogwoods have a bit of exoticism.

Pouring is prepared in two stages - first, berries or fruits covered with a large amount of sugar give the liquid taste and aroma. And then the settled and strained mixture is exposed to the sun, which brings the drink to the desired condition.

The production time of the liqueur is different in each case - from a couple of weeks to six months. This is largely due to the shelf life of the selected raw materials. For example, the perishable strawberries or raspberries are suitable for making early ripening liqueurs. But if you are ready to exercise willpower while waiting for the finished product, you can opt for pears or apples.

Whatever "filler" you like, it is worth remembering that berries and fruits do not need to be peeled from seeds and skins - they contain tannins and aromatics, which are largely responsible for the results of your work.

By analogy with liqueurs, thicker, richer and sweeter drinks are prepared - liqueurs. They are based on alcohol with a strength of more than 50 degrees. Liqueurs tend to have more complex and quirky tastes. And literally everything is suitable for their manufacture: from bird cherry and rhubarb to blueberries, sea buckthorn, persimmons and tangerines.

Pouring "Festive"

Suzdal, Vladimir region

Ingredients:

• vodka - 0.5 l
• sugar - 300 g
• black currant - 200 g
• red currant - 200 g
• cranberries - 200 g
• mandarin - 40 g (half with peel)
• cinnamon - 6 g (2 sticks)

1. Dry the berries. Place all ingredients in a bottle.
2. Pour berries and spices with vodka, seal the container and leave for one month in a sunny place. For example, on the windowsill on the south side of the house.
3. Strain the finished drink, squeeze the berries and pour into a clean container.

Disconnect!

Ingredients:

• vodka - 300 g
• sugar - 200 g
• fresh cherries - 100 g
• prunes - 100 g
• barberry - 3 g (tablespoon)
• star anise - 2 g (2 stars)
• cloves - 1 g (15 pieces)

1. Put berries in a bottle and add spices.
2. Add sugar and pour over vodka, then leave to infuse for 2 weeks.
3. Strain the drink and drain into a clean bottle.

The name was given for a reason. It is easy to drink the drink, but because of the high sugar content, alcohol is quickly absorbed into the bloodstream, and you really start to "stumble" soon.

Ingredients:

• vodka - 0.5 l
• water - 0.5 l
• sugar - 250 g
• cranberries or lingonberries - 500 g

1. Pour cranberries or lingonberries with water and bring to a boil.
2. Throw it back on cheesecloth and squeeze the juice into the water in which the berry was boiled.
3. Wrap the pulp in cheesecloth and remove.
4. Add sugar to the resulting infusion of water and berries, stir well and bring to a boil, you should get the consistency of a weak syrup.
5. Pour vodka into the syrup, let it boil and immediately remove from the stove and cool.
6. We store in a cold dark place, when poured, the consistency of the drink is similar to liqueur, the taste is pronounced, berry.

Igor Kekhter

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Comment on the article "How to make liqueur at home: 3 simple recipes"

How to make a liqueur at home: 3 easy recipes. Pouring on vodka, recipes for liqueurs. What is the difference between liqueur and tincture. What is the difference between liqueurs and liqueurs and how to make homemade liqueur with vodka? Vodka and snack.

How to make a liqueur at home: 3 easy recipes. So, a tincture is an alcoholic drink obtained by combining strong alcohol (vodka, moonshine or alcohol) with fragrant medicinal herbs, spices or fruits.

I am looking for a liqueur recipe :)). Teach to cook !. Cooking. Recipes, help and After the last berry has been infused for two weeks, the liqueur is separated from the fruit ...

Discussion

dad did this - he poured cherries into bottles, covered them with sugar, it fermented when fermentation ended, fixed with alcohol.

I once drank a liqueur of 5 types of berries, everything is laid as it ripens, the interval is about two weeks or at least 10 days. 1 kg of strawberries, 1 kg of sugar, a liter of vodka, infused for 2 weeks, then 1 kg of raspberries, 1 kg of sugar, a liter of vodka, infused for 2 weeks, then the same cherry, black currant and apricot. After the last berry has been infused for two weeks, the liqueur is separated from the fruit, filtered and allowed to stand for another couple of months. The result is a very rich fruit flavor.

Raspberries, grated with sugar, fermented. ... I find it difficult to choose a section. Cooking. Cooking recipes, cooking help and advice, holiday menus and reception ...

How to make a liqueur at home: 3 easy recipes. This is due historically: if liqueurs were born immediately as a table decoration, then tinctures were at first a medicine. If you add a large amount of sugar to both ready-made drinks, then the tincture ...

01/05/2018 13:15:53, Nadia K.

I took balms, liqueurs, the wine did not look at the label. The main thing is their production. Everything is delicious. The wines are very popular. Common, fruit and berry. As in the scoop were. The people come rich, cool, take these cheap wines as a gift.

01/05/2018 12:11:52, lara69

How to make a liqueur at home: 3 easy recipes. Simple recipes for liqueurs will help you master the preparation of alcoholic beverages at home.

The best homemade wine recipe from>. The easiest way is to make homemade wine from black chokeberry, adhering to the following technology. I’m thinking, I can try to make a liqueur ... In the tincture, the concentration is probably very strong, you cannot boil anything there, but ...

cherry liqueur. Teach to cook !. Cooking. Cooking Recipes, Cooking Help & Tips, Holiday Menu & Share your favorite cherry pitted liqueur recipes! That year I took it on the internet, it turned out great, but now I don't see that recipe.

Discussion

Report: I poured it with vodka, put it in a dark place. Husband - a note on the fridge to shake it while we live for 2 weeks at the dacha :)

And I do it a little differently. the recipe was given here at the conference many years ago.
Pouring
Half a can (3l) berries + a glass of sugar = pour 1.5 liters of vodka. Put in a dark place and forget about these jars for 2.5 months.
I like it very much, and it's not troublesome to cook))

Filling for pie with viburnum .. Baking. Cooking. Recipes, cooking help and advice, festive menus and hospitality, food choices.

Discussion

I am reporting.
After freezing, the taste of viburnum did not change. As bitter, it tastes bitter.
After 4 hours in a multi-cooker-pressure cooker, it turned a terrible brown. The bitterness was gone, but the bone remained tough as it was. And the viburnum taste was gone. The consistency of a berry in syrup.
I rubbed it all through a sieve. It turned out jelly. Liquid. It was possible, of course, to thicken it with starch, but the starch pie did not impress me :)). In the bins was found poppy filling for a pie from the "Just Add Water" series.
Dough from German recipes:
400g of flour, a packet of dry yeast, 50g of sugar, a pinch of salt, lemon zest, 50g of butter drain, 250 ml of milk, 1 egg.
Warm milk, soft butter, mix the egg, add flour with yeast and sugar, knead the dough, let it rise for 30 minutes.
Made a closed pie with this viburnum-poppy filling.
The husband said: don't be upset, I'll bring you some more. Aha :))
In general, the main question: how to soften the bones remained open.

Mash, I’m watching for the second day)) Aren't you able to reorient? will not work?))
She SMELLS)))

Do they? from the very beginning - why is it all filled with some kind of liquid? how to wash it and is it necessary? to grind with sugar and just fall asleep? cook? Please teach me how to make soaked lingonberries, or, in extreme cases, cooking - just not overcooked, but kind of like a compote - what ...

Discussion

There is! I love cloudberries. You don't have to grind. You can just use sugar. (I'll choke on saliva now)

If it is already quite ripe, then it has the right to be watery.
I do not like her, but I saw that ripe harvested in an hour gives juice.

How to make a liqueur at home: 3 easy recipes. Homemade liqueurs and liqueurs are a great way to use garden gifts, berries and fruits, and impress guests with unusual flavors of homemade alcohol. What is the difference between tinctures and liqueurs and how ...

Discussion

Boiled rice with steamed fish, boiled vegetables, boiled lean meat. I ate honey on an empty stomach in the morning, about 15 minutes before breakfast - it envelops the ulcers well, but it is not pleasant enough. Another infusion of unpeeled oats, pour boiling water into a thermos overnight, drink it before meals too.

And what kind of neo gastritis? Those. high or low acidity? This is essential :)

Want to make rowan wine? Please tell me the recipes for making mountain ash wine that you have tested. I read on the internet that in order to remove the bitterness, the mountain ash needs to be frozen for 10-12 hours in the freezer. Tell me how to make a liqueur ...

Discussion

Red mountain ash is usually harvested in early October, or rather after the first frost. The bitterness leaves it. In general, my grandmother always made liqueur from red mountain ash and cooked jam with apples.
And wine is usually made from black mountain ash.

Recipes, cooking help and advice, festive menus and hospitality, food choices. 5 Snack Ideas: Simple Recipes With Your Kids.

Discussion

1) Stewed cabbage: slightly fry the onions and carrots (optional), add cabbage - simmer all this until half cooked. Add pieces of sausage like "Odessa" or any other to taste (or meat from soup), add tomato paste + salt, lavrushka at the end.
2) Lazy cabbage rolls (cabbage cutlets with meat and rice).
3) Vegetarian pilaf (rice + fried onions with carrots, raisins, dried apricots).
4) Diversify rice (as a side dish): boil it on a bouillon cube; stew with fried onions and carrots; mix with finely chopped regular omelet with garlic (South Asian version) ...
5) Cook soup on stewed meat, canned fish. Vegetarian soup, borsch.
6) Salt the cabbage itself.
7) Rice casserole (cook rice until half cooked in water. Drain the water. Add milk, eggs, a little margarine + sugar, vanillin to taste and if desired). Place in a baking dish and bake. Serve in the original with jelly, but you can also serve with sour cream and just like that. Delicious and cold.

A very budget option for a turkey drumstick, we have 110 rubles on the market. kg. (not a steamy truth, but what to do), I stuff these drumsticks like boiled pork (garlic, spices, carrots) and in the sleeve in the oven. Even my fussy eats. It is possible both cold and hot. Another budget option for squid cutlets. There are such healthy peeled squids (they cost about 140-150 rubles. Kg.) - they cannot be cooked, they are harsh, but defrost, mince, add an egg, flour, garlic or onions (whatever you like, I don't put anything), roll in flour or breadcrumbs and quickly fry very tasty. I draw your attention, it is the large carcasses that are needed - they are more fleshy. As already mentioned below, all minced meat dishes are obtained on a budget - hedgehogs, cabbage rolls.

Culinary recipes, help and advice on cooking, holiday menu and reception Kefir utilization. The simplest cream - 1 tbsp. sour cream and sugar (forgot how much, it seems ...

Discussion

pancakes. soda a little more than half a teaspoon per 300 g, let stand in kefir for 15-20 minutes. cottage cheese there, sugar to taste (IMHO, no more than 2 tablespoons, but as you like), flour until thick ... thick sour cream. and fry under the lid. pyshechki are obtained, cm 2-3 thick :))

Semolina pie.
1 glass of kefir, 1 glass of semolina, 100g. margarine / butter, 1 cup sugar, 1 egg, baking powder. It seems that I have not forgotten anything. I can only clarify tomorrow.
Cooking. Mix egg + sugar, then semolina and kefir there and refrigerate for 3 hours. Then add softened butter and baking powder. Mix everything and in a greased form, I also sprinkle the form with breadcrumbs or the same semolina, bake in the oven. I like it very much at home. My oven is stupid, Sometimes the bottom of the pie is not quite hard - after turning it onto a dish, it turns out like cream on top.

Preparation: Boil water with open berries and leaves. Leave to cool for 30 minutes unopened (under the lid), then put on a drushlag, add sugar to the liquid and boil for another 10 minutes. (I do not boil, but heat until the sugar is completely dissolved). Add lim. acid and vodka. Everything is ready to eat. But it is better to take it chilled.
Bon Appetit:))

The quality of a homemade drink will directly depend on the purity and softness of the water. It is recommended to use bottled, for example, from the line of baby food - then the base will not have to be additionally cleaned. However, the alcohol needs to be prepared.

For cleaning, pour it into a clean glass jar and add powdered pharmacy activated carbon (15 tablets per 3 liters). Stir the contents of the container and let stand. After a day, pour the alcohol into a clean dish 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 do not 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, alcohol in this drink can be from 40 (in European countries - from 37.5%) to 56%.

To add softness to the 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, tightly seal the dishes with an alcoholic drink and let stand for at least a day. Chill the vodka before drinking.

Alcohol tincture

Homemade alcoholic tinctures are usually called a strength of 18% to 60%. Fruits, berries, spices, spices and other additives are often cold insisted on diluted with water (home strength 45-50%).

Wonderful fragrant you will get it. Grind a glass of clean berries with the same amount of granulated sugar, pour 0.5 liters of homemade vodka and leave for 2 weeks to a month. After aging, it can be diluted, if desired, with 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 liqueur.

If there are 30 to 40 g of sugar in 0.5 cups of tincture, then this is already considered a liqueur; even sweeter drinks (about 50 g of sugar per half cup) are called liqueur.

It remains to strain the finished drink and place in the cold.

Homemade liquor

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

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

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

Related article

Sources:

• homemade jam tincture
• Liqueurs, liqueurs, vodkas

Homemade alcohol tinctures are used to treat many diseases, as well as for rubbing. For their preparation, they use ordinary medical alcohol, which can be bought at a pharmacy, and medicinal plants. Tinctures are used as an adjuvant in the treatment of diseases while taking medications.

Instructions

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

The tincture is prepared for 7-10 days. Shake the container periodically, if not, then upon reaching a certain concentration in the lower layers alcohol medicinal infusion, enrichment alcohol stop herbs. Store the tincture container 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 of which you doubt the quality. This can be done in various ways, for example, with coal. Moreover, there are several "coal" options for purifying vodka.

You will need

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

Instructions

The shelves in the stores are overflowing with an assortment of different alcoholic beverages, but all this is nothing compared to the natural homemade tincture. The advantage is not only the low cost of this product, but also the composition. At the same time, alcoholic herbal tinctures are used both as a drink at the festive table and for medicinal purposes, because vitamins and nutrients remain and act positively for your body.

What is herbal tincture

Like any other fruit or berry liqueur, a herbal liqueur is a product of mixing alcohol with various herbs or spices that give the drink a certain color and flavor. Due to the fact that a wide variety of plants, including medicinal ones, can be included in the composition, such a drink becomes a real storehouse of vitamins, and therefore is used both for treatment and for the prevention of many ailments.

Types of tinctures

Herbal tinctures can be dessert or bitter, medicinal, with a calming effect. Each of the species is determined by taste criteria and the effect that it has. Medicinal drinks are taken not for treatment, but for prevention. Dessert liqueurs are suitable as an aperitif for appetizers. Each of the species is in any case a natural product that you can make yourself at home.

Herbs for tinctures

Many plants are included in the list of ingredients for tasty and healthy infusions, besides not only their fruits, but also bark, seeds from berries, leaves. Many of them are mixed with each other, others can act as the main component and give the drink a certain taste and aroma. What herbs and plants are used to make the drink:

• birch leaves;
• Oak bark;
• ginseng;
• St. John's wort;
• cardamom;
• horseradish root;
• sweet clover;
• Bay leaf;
• bloodroot;
• lemon;
• Linden;
• nettle;
• oregano;
• pepper;
• propolis;
• Rowan;
• currant;
• caraway;
• thyme.

Cooking features

To make the liqueur excellent, you should adhere to the rules and recommendations during its preparation. In addition, it is important to choose plants grown in country, garden conditions, and a high-quality alcohol base. Only in this way the tincture will be tasty and will not harm your body. After you have prepared the drink, you need to store it correctly - in dark, cool places, exclusively in glass bottles.

A very important factor is the aging time, which also affects the strength of the drink. In order for the taste to be rich and intense, and the color to be beautiful, they insist from a month to two, sometimes more. In this case, a dark place for storage is chosen, without direct rays. Much still depends on the selected raw material: not all ingredients immediately release their essential oils and useful components. What herbal tinctures are made of:

• herbs;
• bones;
• spices;
• whole fruits.

Tincture recipes

Based on what ingredients you have in stock, you can make a very tasty tincture according to one of the recipes below. Please note that the alcohol used must be of the highest quality, be it pure alcohol, moonshine or vodka. A few simple recipes will help you master the skill of making a healthy and delicious tincture at home.

The classic recipe of Erofeich

• Time: 30 minutes.
• Servings Per Container: 10 Persons.
• Cuisine: Russian.
• Difficulty: medium.

Erofeich's recipe is one of the types of traditional tinctures. Proven over the years, prepared by many, they drink the drink for medicinal purposes and for the prevention of diseases. This herbal vodka includes a wide variety of herbs that are blended together. The color of the finished product is very beautiful, cognac.

Ingredients:

• vodka - 1 l;
• anise - 0.5 g;
• cardamom - 0.5 g;
• hawthorn flower - 2 pcs.;
• pear flower - 2 pcs.;
• apple flower - 2 pcs.;
• strawberry leaves - 2 g;
• thyme - 2 g;
• yarrow - 2 g;
• lemon balm - 2 g;
• wormwood - 2 g;
• sage - 2 g;
• Zorya grass - 2 g;
• St. John's wort - 2 g;
• oregano - 2 g.

Cooking method:

1. Mix all herbs and flowers with each other, grind into gruel.
2. Pour into a glass jar.
3. Pour in vodka.
4. Close with a sealed lid, put away in a dark place.
5. Insist 60 days, occasionally shaking the contents.
6. Strain the infusion. It is best and most convenient to filter through cheesecloth.
7. Pour into glass bottles.
8. Tincture Erofeich is served chilled.

Horseradish tincture

• Time: 30 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 180 kcal / 100 g.
• Purpose: alcoholic beverage.
• Cuisine: Russian.
• Difficulty: medium.

Common horseradish is a powerful remedy for many ailments. It is drunk for problems with the cardiovascular system, gastrointestinal tract, as a sedative before bedtime. You can prepare it from fresh or dried root, horseradish leaves. You can make the taste softer and more pleasant by adding additional ingredients: honey, lemon, cinnamon.

Ingredients:

• horseradish root - 300 g;
• vodka - 1 l;
• honey - 2 tbsp. l .;
• lemon - 1 pc.

Cooking method:

1. Rinse the root, peel, cut into small strips.
2. Squeeze out the lemon juice.
3. Mix horseradish with honey, add lemon juice.
4. Fold the mixture into a glass bottle and pour vodka on top.
5. Seal up.
6. Remove the tincture in a dark place for 1 to 2 months.
7. Shake the contents every 3-4 days.

• Time: 30 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 180 kcal / 100 g.
• Purpose: alcoholic beverage.
• Cuisine: Russian.
• Difficulty: medium.

One of the most popular drinks of the Soviet Union. One sip of this sharp tincture immediately invigorated, improved mood and warmed. In its composition, there are really only burning ingredients: more than 10 different components are mixed in one bottle and create a unique taste of hunting liqueur.

Ingredients:

• alcohol 70% - 200 ml;
• dried lemon zest - 3 g;
• dried orange peel - 3 g;
• ginger (fresh, grated) - 2 g;
• coffee (beans) - 2 g;
• galangal root (cinquefoil) - 1 g;
• angelica root - 1 g;
• cloves - 1 g;
• star anise - 1 g;
• black pepper (ground) - 0.3 g;
• red pepper (ground) - 0.2 g;
• juniper - 0.2 g

Cooking method:

1. Place all ingredients in a glass jar.
2. Fill with alcohol.
3. Close the container tightly, put it in a dark place.
4. After 2 weeks, strain the tincture and start blending.

On the wormwood

• Time: 30 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 180 kcal / 100 g.
• Purpose: alcoholic beverage.
• Cuisine: Russian.
• Difficulty: medium.

Many people already know such an alcoholic drink as absinthe. It has a very beautiful green color, high degree. The main ingredient in its creation is ordinary wormwood. In folk medicine, such a tincture is used in many cases: for hard drinking, insomnia, severe coughing and more. Cooking takes a little time, and there will be a lot of benefits.

Ingredients:

• the aboveground part of the wormwood - 4 tbsp. l .;
• vodka - 1 l;
• lemon juice - 3 tbsp. l.

Cooking method:

1. Rinse wormwood thoroughly, put in a glass jar.
2. Add lemon juice for a pleasant sour taste.
3. Pour in vodka.
4. Close the jar and put away in a dark, warm place.
5. Insist from 1 month.
6. Readiness can be determined by aroma and corresponding taste.

Provencal

• Time: 30 minutes.
• Servings Per Container: 10 Persons.
• Purpose: alcoholic beverage.
• Cuisine: Russian.
• Difficulty: medium.

This drink appeared in the Provencal spaces, where there is not so much harvest, but the hills and fields are strewn with various fragrant herbs. Thanks to the successful ratio of this herbal collection with flower honey, you will get a simply amazing herbal tincture, which will be very pleasant to drink in good company or use as an alcoholic component of some cocktails.

Ingredients:

• vodka - 750 ml;
• fennel seeds - 60 g;
• lavender sprigs - 3 tbsp l .;
• rosemary - 3 tbsp l .;
• zest of one orange (dry);
• vanilla sugar - 0.5 tsp;
• flower honey - 100 ml;
• syrup - 50-100 ml.

Cooking method:

1. Add all components.
2. Pour in vodka, stir.
3. Close the jar and remove for 4-5 days in a dark place.
4. After the expiration date, strain the liquid through cheesecloth and pour into glass bottles.
5. Leave on for another 2 weeks.
6. The shelf life of the tincture is no more than a year.

Anisova

• Time: 30 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 180 kcal / 100 g.
• Purpose: alcoholic beverage.
• Cuisine: Russian.
• Difficulty: medium.

You will never confuse this tincture with anything, because it has such a pronounced aroma and taste that it simply eats into your memory forever. Anise infusion is almost the most ancient recipe for an alcoholic beverage. Moreover, the cooking process is very simple and fast. The main thing is to have all the necessary ingredients and quality vodka on hand.

Ingredients:

• anise seeds - 1 tsp;
• star anise - 5 g;
• cumin - 1 tsp;
• vodka - 500 ml;
• sugar - 1 tsp

Cooking method:

1. Put all ingredients, except sugar, in a glass jar.
2. Pour vodka on top and stir.
3. Place the container in a dark place.
4. After 14 days, strain the drink through cheesecloth. You do not need to wring out.
5. Add sugar and remove again for a couple of weeks.

On mint, anise and nuts

• Time: 30 minutes.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 180 kcal / 100 g.
• Purpose: alcoholic beverage.
• Cuisine: Russian.
• Difficulty: medium.

There is nothing easier than getting a very pleasant aromatic tincture with just three ingredients. Her taste is very rich thanks to anise, and toning and refreshing thanks to mint. Nuts also add their own notes and give the tincture a special aftertaste. It can be safely served chilled to the festive table.

Ingredients:

• mint - 40 g;
• anise - 40 g;
• nuts - 40 g;
• vodka - 1 l.

Cooking method:

1. Mix all ingredients and pour vodka. The components may float at first, but later they will become heavier and sink to the bottom.
2. Remove the jar in a dark place and leave for 1 month.
3. After the expiration date, strain.
4. The product is ready to use.

How to drink

Depending on which tincture you make, there are also special ways to drink it. If you have made yourself a medicinal strong infusion, then you need to use it only in small doses. Drink dessert liqueur from glasses, dilute with juices, or whatever your heart desires. So, how to drink herbal infusion correctly:

• from a teaspoon;
• dissolve a small amount in a glass of water, juice;
• in special capsules;
• you can drink the infusion before meals no more than 3 times a day;
• table types of tinctures are consumed in pure form with a slice of any citrus, or in a cocktail, diluted with juice;
• drink sedative tinctures half an hour before bedtime.

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