EntranceHomemade recipes for liqueurs and liqueurs. Cherry plum dessert liqueur
Liqueur is usually a medium-strength sweet alcoholic drink with a special subtle flavor. Liqueurs are prepared by alcoholizing fruit and berry infusions using traditional spices in the form of essences and essential oils. For fortification, purified alcohol is used, possibly a high concentration of 75–96. The technology for preparing liqueurs includes the infusion of alcohol with vegetable raw materials and spices, straining and filtering infusions, preparing sugar syrup, sweetening, settling and removing sediment.
The preparation of liqueurs at home can take place in two ways: extracting juice from berries and fruits, followed by the addition of vodka and sugar to it; by insisting vodka on fruits and berries. The essences included in the liquor can be made independently using fruits, berries, herbs. Plants (cultivated and wild) are dried in the shade, crushed into the so-called plant flour - muras. Muras is poured with alcohol and infused for 2-3 weeks, for 1 part of muras 5-10 parts of alcohol. For some plants, the extraction of aromas using infusions and decoctions is used. Anise, cumin, mint, wormwood, hawthorn, chamomile, yarrow, wild rose, pine, linden, fir, marjoram, juniper, St. John's wort, cloves, cardamom, cinnamon, nutmeg, allspice and black pepper, vanilla, star anise, lemon and orange zest, etc.
Raspberry liqueur
1 kg of raspberries, 1 kg of sugar, 1 liter of alcohol, 1 liter of water.
Raspberries are kneaded, poured with alcohol and infused for 15 days, shaking occasionally. Syrup is boiled from sugar and water, scale is removed, cooled to 30-40C and poured into the infusion, mixed and infused for another 2 weeks. Filtered, bottled and corked.
Strawberry liqueur (old recipe)
Sort out fresh strawberries, pour them into a bottle, pour in alcohol so as to cover it, put it in a warm place in the shade for two days, then drain it. pour strawberries with three glasses of water, let it stand for 2-3 days and boil 2-3 times in 2.4 kg of sugar. With this syrup, dilute a quarter of a bucket of strawberry alcohol.
Punch Liqueur
Take 800 g of sugar, cut the zest from 5 lemons and one orange into small pieces, squeeze the juice out of them, pour sugar over 1 cup of boiling water, boil twice, cool, pour squeezed juice from lemons and orange into this syrup, put sugar there, let it melt completely. Then pour in 1 bottle of rum, 2 glasses of sherry and 2 glasses of quality vodka. When well mixed together, strain through a fourfold folded napkin so that the liquor is completely clean. Pour into bottles, cork, pitch, when you need a punch, pour this liquor into glasses, topping up with boiling water or tea to taste.
Liquor from walnuts in Czech
30-40 young green nuts, 1 liter of alcohol, a piece of cinnamon and 3-4 cloves, 0.5-0.6 liters of 20-30% sugar syrup.
Nuts of milky-wax ripeness cut into 4 parts, put into a bottle, pour alcohol, add cloves and cinnamon, cork and leave for a month. After that, drain the alcohol, filter, dilute to taste sugar syrup.
Orange liqueur
Zest from 5 oranges, 2 bottles of vodka, 400 g of sugar.
Finely chop the orange zest, pour it into a bottle, pour vodka over it and put it in a warm place (near the battery) or, if the liquor is prepared in the summer, on the window. Here the bottle should stand for three weeks. After that, the infused vodka is filtered. Syrup is prepared in bowls of sugar and a glass of tincture. When it boils, cool it a little and pour in the rest of the infused vodka. Then the liquor in the bottle is put to infuse for 2 weeks. The finished liquor is bottled and, well corked, stored in a cool place.
Coffee liqueur
2 bottles of vodka, 50 g of natural coffee, 250 g of sugar.
Ground coffee is poured into a glass of water and brought to a boil. The broth is kept for a day in a tightly closed container. Strain into a large container, add vodka, add sugar, heat until the sugar disperses. Then the liquor is filtered through cheesecloth until completely transparent. In bottles, the liquor is kept for several days, then it gains more aroma, but you can serve it to the table and immediately after cooking.
Cherry liqueur
3 kg of cherries, 2 kg of sugar, 2 bottles of vodka.
Pour ripe pitted cherries into a bottle. For a better flavor, add a handful of broken cherry pits. A fan of spicy taste can add cinnamon and orange peel. 1 kg of sugar is poured on top and 1 bottle of vodka is poured into the bottle. The mixture is kept for 6 weeks. Then the cherry liqueur is filtered and another 1 kg of sugar and 1 bottle of vodka are added to it. Warm slightly to dissolve sugar. Cherry is then filtered through gauze or wool until completely transparent and bottled, which must be tightly corked.
Cranberry liqueur
4 cups of cranberries, 500 g of sugar, 0.75 liters of water.
Mash cranberries thoroughly, you can pass through a meat grinder, pour vodka in a saucepan, leave for 3-4 days, tightly closing the dishes with a lid. Then strain into another saucepan through cheesecloth folded in several layers, add sugar and put on fire, but do not bring to a boil. Remove from heat, dip in liquor for five minutes wrapped in gauze cloves and cardamom. Then pour into bottles through a funnel covered with gauze. Each straining increases the transparency of the liquor. Store in a cool place.
beer liquor
1 bottle of beer, 500 g sugar, 4 teaspoons instant coffee(you can take ground), 1 bottle of vodka, a pinch of vanillin.
Pour beer into a saucepan, add sugar, coffee, spices, heat until sugar is completely dissolved, pour in vodka, stir and remove from heat. Strain through cheesecloth if the coffee was natural, and bottle. You can serve immediately, but it is better to let it brew for a day.
Strawberry liqueur
3 kg of strawberries, 2 kg of sugar, 2 bottles of vodka, 2 glasses of water.
Strawberries fall asleep to a bottle with a wide mouth, pour vodka, put for 4 days in a warm place, you can on a sunny windowsill. Then pour the infused vodka through a funnel with a gauze filter into another bottle, and pour 2 cups of water into the strawberries, let it brew for 3 days, then pour the mixture into a bowl, add sugar and boil the syrup, be sure to remove the foam. After that, pour infused vodka into a basin with syrup, cool, pour into a large bottle, let it settle for several days and bottle through cheesecloth. Close bottles well. It should be remembered that at home, the most reliable way to tightly seal will be to cover the cork and head with wax.
Milk liquor
1 bottle of vodka, 170 ml of cream, 2 yolks, 10 teaspoons of sugar.
Mix vodka with cream, add yolks, sugar, a pinch of vanilla sugar, stir well, pour into a bottle and let stand for at least a week.
mint liqueur
4 sprigs of mint are poured into wide-mouth bottles with 2 bottles of vodka, tightly corked and allowed to brew for 2 weeks. After that, the vodka is filtered, 200 g of sugar are added, heated over a fire so that the sugar dissolves, cooled and bottled.
Raspberry liqueur (early)
3 kg of raspberries, 500 sugar, 2 bottles of vodka.
Pour juicy raspberries into a bottle, pour vodka and put for 4 days on a sunny window or near the stove, if the liquor is prepared in your own or country house. After that, drain the vodka, strain the berries through several layers of gauze or canvas. Pour sugar into a bowl, pour it with a glass of infused vodka and boil the syrup, bringing the mixture to a boil. Then turn off the fire and gradually pour the rest of the infused vodka into the syrup. Strain again and pour into a large bottle. It should be tightly corked and put in a warm place for 2 weeks. After that, the liquor can be poured into bottles on long-term storage. It is desirable to cover the cork of the bottle with wax.
Pink liqueur
For 1 kg of rose petals - 1 liter of vodka, 2 kg of sugar and 800 ml of water, food coloring.
Collect freshly blossomed rosebuds, cut off the white tips and put in a bottle, pour vodka so that it barely covers the petals. Put in the sun for three days, then drain. repeat this procedure three times. Strain. Add food coloring for color. Dilute the infusion with syrup prepared from water and sugar in a ratio of 1: 1. Pour into bottles, cork.
Liqueur "Aroma"
Sugar - to taste, sugar syrup - 1 l, rose jam - 1 kg, juice from 1 lemon, vodka 0.5 l, white wine - 750 ml.
Prepare sugar syrup, which should not be very thick and not very liquid, add rose jam and put on fire. Cook until the syrup has completely thickened. Squeeze lemon juice into shiro and boil twice. After cooling, pour the syrup with vodka and one bottle of white wine. Leave for a long time. Add sugar to taste. Pour into bottles, cork and store in sand.
rowan liqueur
Sugar syrup - 1 l, mountain ash - 1 kg, vodka - 2 l, spices (cloves, cinnamon and lemon peel) - optional.
Fill the bottle with mountain ash, pour cold sugar syrup, vodka and close the cork. Put the bottle in a warm place and leave for three weeks. Filter the prepared liquor and bottle it.
sugar liquor
Sugar - 2.5 kg, spices or berry-fruit essences - to taste, vodka - 2.5 l, water - 1.25.
Prepare syrup from water and sugar, removing scale. When the syrup has cooled, pour in a little, stirring vodka seasoned with some spices or berry, fruit essences, then strain, put in a warm place for several weeks, so that the liquor is infused. Pour carefully into bottles. The prepared liquor can be consumed immediately.
Blackberry liqueur
2 kg of blackberries, 1 liter of vodka, 1 kg of sugar, 0.7 liters of water.
Pour ripe, washed and dried blackberries into a bottle, pour vodka, keep in a warm place or in the sun for 1.5 months, strain and mix with sugar syrup made from water and sugar. Set aside, filter, bottle, cork.
Apple Liqueur (Pear)
1.5 kg of apples (pears), 1.5 liters of alcohol, 2–3 pcs. almonds (1 bitter) ½ teaspoon of cinnamon, 5-6 cloves, 1 kg of sugar, 1.5 liters of water.
Peeled and finely chopped apples (pears) are poured into a bottle, poured with alcohol, crushed almonds, cinnamon, cloves are added, insisted for 10 days, shaking daily. The liqueur is filtered, bottled and corked. Liquor ripens within 4-6 months.
Quince liqueur
Sugar - 2 kg, quince - 1.5 kg, cloves - 10 pcs., Cinnamon - 2 pieces, vodka - 2 l, water - 0.5 l.
Wash the quince and grate on a coarse grater. Pour in some water and cook until soft. Strain the juice through cheesecloth folded in half and add vodka, sugar, cloves and cinnamon. Pour the liquor into bottles and soak for 6-7 weeks in the sun, and then strain.
vanilla liqueur
Sugar syrup - 2.5 kg, vanilla - 45 g, cinnamon - 45 g, cloves - 3 pieces, vodka - 2.5 l, water 1.2 l.
Pour vanilla with vodka and water, washed, but not crushed cinnamon and cloves, put in the sun for 2 weeks, then strain, mix with sugar syrup made from 600 ml of water and 2.5 kg of sugar.
Liqueur "Pineapple"
Sugar sand - 75 g, orange or lemon peel - 60 g, vodka - 1 l, milk - 1 l.
Boil a mixture of vodka, milk, finely chopped orange peel and water. Boil syrup from 750 g of sugar and 400 mo of water and pour both masses into a 5-liter jar, tie tightly with paper, put in a warm place for 8 days and shake daily. Then put the liquor in a dark place for 6-8 weeks. After this time, it will be completely cleansed and become usable. Filter the liqueur and bottle it.
viburnum liqueur
Viburnum berries without twigs - 1.5 kg, sugar - 1.2 kg, vodka - 1 l, water 400 ml.
Viburnum berries are poured over with boiling water, allowed to drain, poured into a bottle, 2 cups of sugar are added, kept in the sun (or in a warm place) for 1–2 days, vodka is added and infused for 7–10 days. Syrup is prepared from the remaining sugar and water, cooled to 30-40 C, poured into a bottle and insisted for another month. Then filtered, bottled, corked.
Emerald liqueur
2 kg of green gooseberries peeled from stalks, 1 liter of alcohol, 30 young cherry leaves, 1 kg of sugar, 0.5 liters of water.
Pour gooseberries and cherry leaves into a bottle, pour alcohol, leave for a week. Prepare sugar syrup and pour it into the bottle. Infuse for another week, strain, bottle, cork.
Cranberry flavored liqueur
1 liter jar cranberries, 2 cups raspberries, 2 cups strawberries, 2 cups sugar, 1 liter of vodka.
Mash cranberries, pour vodka, leave for 2-3 days. Pour strawberries and raspberries with sugar and separate the syrup in a day. Mix vodka with cranberries with syrup, leave for a day, drain, bottle. To make the liquor thicker, the berries with sugar can be brought to a boil and kept for 5–10 minutes, but not boiled. Such a liquor can be prepared not previously harvested berries in their own juice.
Coffee liqueur (Polish cuisine)
200 g coffee beans, 2 g vanilla, 1 l alcohol, 0.5 l milk, 0.25 l water, 2 kg sugar.
Grind freshly roasted grains as finely as possible, add vanilla, pour alcohol and leave for 10 days, shaking daily, drain the mixture, pour a small amount of water, shake, let stand, drain, repeat 2-3 times. Prepare a solution from water, sugar and milk, you can heat it, but do not boil it, pour in coffee infusion, mix, leave for 4–5 days, filter, bottle, cork.
chocolate liqueur
300 g of dark chocolate, 1 liter of vodka, 0.5 kg of sugar, 1 glass of water.
Grind chocolate, pour vodka, leave for a week, shaking daily. Prepare syrup from sugar and water, add to chocolate tincture, filter, bottle, cork.
egg liqueur
8 yolks, 0.5 kg of sugar, vanillin, 1 cup of heavy cream, 0.5 l of milk, 200 ml of alcohol.
Grind the yolks with sugar, add vanilla, cream, milk and alcohol. Beat everything well with a whisk or a mixer. Pour into bottles. Clog. The liqueur matures for 2 months.
Egg liqueur "Ko-ko"
8 egg yolks, 400 g of sugar, 1 liter of milk, 4 packets of vanilla sugar, 1 liter of milk, 4 packets of vanilla sugar, 1 liter of brandy (or 60% alcohol, 50 g of walnut membranes and 50 g of cherry stalks).
Beat the yolks with sugar, add vanilla sugar, pour in warm milk and cognac while stirring. Liquor is filtered through 2-3 layers of gauze, bottled, corked. Store in a cool place. Shake well before use. When using alcohol, it is insisted on partitions and stalks for a month.
Liquor "Syria"
Sugar - 0.5 kg, green walnuts- 5 pcs., fresh walnut kernels - 20 pcs., cinnamon - ½ sachet, vodka - 0.5 l.
Pour vodka over green walnuts and peeled fresh walnut kernels and add cinnamon powder. Keep the mixture for 40 days, then add sugar. When the sugar dissolves, strain the liqueur through filter paper.
Liquor "Solnechny"
Powdered sugar - 150 g, vanilla - 1, 2 sticks, egg yolks - 3 pcs., vodka - 150 ml, milk - 100 ml.
Vanilla stick hold for 8 days in vodka. egg yolks, powdered sugar beat into foam for 6 minutes, add boiled cold milk and mix with vodka, without vanilla. Pour the liquor, cork tightly and consume in 1-2 months.
Liquor "Eiffel Tower"
Sugar - 1 kg, fresh orange peels -250 g or dried orange peels - 150 g, cloves - 4-5 buds, cinnamon - 1 stick, water 2 glasses, vodka - 1 l.
Pour vodka over fresh or dried orange peels, cloves and cinnamon. Keep the mixture in the sun or in a warm place for 10-15 days, then strain and add to 1 liter of liquid thick syrup made from 750 g of sugar and 1.5 cups of water. Pour the resulting liquor into bottles, cork. Withstand 8-10 days.
Vintage mint liqueur "Summer Greens"
Sugar syrup - at the rate of 1.5 kg of sugar per 750 ml of water, alcohol - 1.5 l, cloves - 1 g, nutmeg 1 g, cinnamon - 1 g, a mixture of peppermint, fresh roots and alpine grass - 2 g, fragrant calamus - 5 g, young cardamom - 20 g, arnica flowers - 3 g, sage to taste, water 1.2 l.
Grind the components of the recipe and insist for 2 days in alcohol with a strength of 85. Then, before distillation, mix with water and add sugar syrup. After touching up with sage, filter.
Cherry plum dessert liqueur
Sugar syrup 66% - 5 l, alcoholized cherry plum juice (fresh cherry plum - 2.7 kg), citric acid, vanillin - 0.1 g, color 3.5 g, tartrazine - 0.1 g, water - 2.0–2.5 l.
Alcoholic cherry plum juice mixed with syrup, citric acid to bring the acidity of the liquor to 0.45 g / 100 ml, add vanillin, tartrazine and color. Then strain the drink, pour into bottles and cork. The resulting drink is golden yellow in color, sweet and sour, with the aroma of cherry plum, the strength is not more than 25%.
Liqueur "Caprice"
Sugar syrup - at the rate of 4 kg of sugar and 2 liters of water, alcohol - 4 liters, cloves - 2 g, nutmeg - 2 g, cinnamon - 3 g, lemon balm - 25 g, peppermint - 25 g, cardamom - 50 g, arnica flowers - 8g.
Grind the components of the recipe, then insist in alcohol with a strength of 85 for 2 days. Distill the infusion only after adding water, then add cold sugar syrup. After coloring yellow, filter the drink.
Sea buckthorn liqueur
Sugar syrup - 2.6 l, alcoholized sea buckthorn juice - 750 ml (fresh sea buckthorn - 1 kg), blueberry juice - 10 ml (dried blueberries - 4 g), vanillin - 0.2 g, citric acid - 3 g, water - 600–750 ml.
Mix alcoholized sea buckthorn juice and blueberry juice with 66% sugar syrup, add color, vanillin and citric acid to add acidity to the drink up to 0.4 g / 100 ml. Add boiled water to vodka in such a way that the drink turns out to be a strength of no more than 25%. The resulting filtered drink is yellow with a reddish tint, sweet and sour, with the aroma of sea buckthorn.
Almond liqueur "Yadryshko"
Sugar syrup - 125 g, cognac - 0.5 l, almonds - 15 pcs.
Pour boiled water over almond kernels in a mortar, peel, then grind well, add cognac on top, put a few pieces of fresh or dried orange peel. After 30 days, strain the liquid into a bottle, add sugar syrup on top. The resulting liquor has an original aroma and taste.
cocoa liquor
Sugar syrup - 900g, vodka - 800 ml, cocoa powder - 100 g, vanilla, pasteurized milk - 300 ml, lemon juice- 2-3 drops, water - 4 tbsp. spoons.
Pour cocoa powder, vanilla with vodka and keep in a corked bottle for 4-5 days, shaking often. Prepare a syrup from water, sugar, milk, lemon juice and pour it into vodka filtered through a triple layer of gauze or filter paper. Pour the liquid into a bottle, cork and put for 14 days in a dark place and periodically shake the contents. On the 15th day, filter again, bottle, cork and put for another 2 weeks. Then filter again and bottle. The liqueur is now ready to drink.
dogwood liqueur
Sugar syrup - 1 l, dogwood berries - 1 kg, vodka - 2 l.
Pour dogwood with strong vodka, leave for 15 days and strain. Then mix the dogwood tincture with sugar syrup and leave in closed bottles.
Organic coffee liqueur
Sugar - 2.5 cups, coffee - 50 g, lemon juice - 1 teaspoon, cognac - 600 ml, water - 3 cups.
Brew coffee in 1.5 cups of water. Close the container tightly with a lid and keep the coffee broth for a day. Cook sugar syrup from 2.5 cups of sugar and 1.5 cups of water. Add lemon juice, strained coffee broth and cognac to the syrup. Pour the liquor into a bottle and let stand for 2-3 weeks.
Liquor "Night in Venice"
Sugar - 1 kg, coffee - 100 g (coffee solution 250 ml), vanilla - 1 stick, vodka - 0.5 l, water - 750 ml.
Leave the vanilla stick for 8 days in vodka. From 1 kg of sugar and 750 ml of water, boil the syrup and remove the scale from it. Brew a strong solution from freshly roasted ground black coffee. When the syrup and coffee have completely cooled, mix them and pour into the vodka. Take out the vanilla, shake the liquor well, pour into bottles and cork tightly. Put on ripening for 2-3 months.
caraway liqueur
Sugar - 300 g, cumin - 2 tablespoons, vodka - 300 ml, water - 750 ml.
Pour cumin into the bottle, pour vodka into it, cork tightly and put in a dark place for 12 days. Then decant the mixture and mix with a sugar syrup made from 750 ml of water and 300 g of sugar. The liqueur is ready to drink.
Cumin - coriander liqueur
Sugar - 2.5 kg, vodka - 2.1 l, common cumin (fruits) - 100 g, coriander (fruits) - 30 g, orange peels - 30 g, citric acid - 0.6 g.
Prepare fragrant alcohol tincture based on cumin, coriander and orange peel, mix with granulated sugar add citric acid. Then leave the bottle at room temperature until crystals form. At the end of crystallization, drain the liquid through a filter into bottles and cork well. The resulting drink is colorless, sweet, slightly burning, cumin aroma with a subtle smell of coriander and orange.
Golden yellow rosehip liqueur
Rosehip - 0.5 kg, vodka - 1.5 l, cinnamon - 1 piece, peel from ½ orange, sugar syrup - 400 ml.
Frozen rose hips and orange peel with cinnamon insist on strong vodka for 15 days. Then decant the liquid, add chilled sugar syrup, mix well and bottle.
chocolate liqueur
Sugar syrup - 100 g, chocolate - 150 g, vodka ½ l.
Mix melted chocolate and chocolate powder with vodka, put in a cold place and let stand for a week. Boil sugar syrup. Then mix the resulting syrup with chocolate tincture on vodka, strain.
egg liqueur
Powdered sugar - 300 g, vanillin - 2-3 sachets of powder, egg yolks - 3 pcs., milk - 0.5 l, wine syrup - 100 ml.
Rub the egg yolks with a wooden spoon, add powdered sugar and continue to rub for another half hour. Pour in warm milk and stir the mixture well, then add vodka and vanilla. Strain the liqueur through cheesecloth and bottle. The liqueur is ready to drink.
Liquor "Cherry flavor"
Sugar - 400 g, dry red wine - 0.5 l, rum - 250 ml, cherry essence - 10 ml.
Add rum, vanillin and sugar to dry red natural wine. Shake the liquid well until the sugar is completely dissolved. Then strain the liquor through filter paper or a thick cloth. Aromatize the liquor with cherry essence, which gives the liquor a particularly pleasant taste.
barberry liqueur
Sugar syrup - 400 ml, barberry - 0.5 kg, vodka - 1 l, cinnamon - 1 slice, lemon peel - 1 slice, cloves.
Mash barberry, add spices, pour vodka and insist in a closed bottle for 10-14 days. Then strain and pour sugar syrup. Stir the prepared liquor well and bottle it.
Elderberry liqueur in Czech
Sugar - 0.5 kg, elderberry juice - 1 kg, cloves - 3-4 pieces, vodka - 1 l, rum 100 ml, cinnamon - 1 piece, cloves - 4 pieces, lemon peel - 1 teaspoon.
Boil elderberry juice with spices and sugar for about 15 minutes. Then leave for a day, strain and mix with vodka. Store in bottles in a cool and dark place.
Cherry flavored liqueur
Sugar sand - 0.5 kg, cherry -1 kg, cloves - 3-4 pcs., Vanillin - 1 sachet of powder, cinnamon - 1 piece, nutmeg - 1 pc., cherry leaves - 2-3 pcs., vodka - 750 ml .
Remove stems and pits from ripe cherries, pour into wide-mouthed bottles and cover with sugar. Add cloves, vanilla, a piece of cinnamon, nutmeg, cherry leaves. Soak in the sun for 8-10 days, then add strong vodka. After 4-5 weeks, strain and bottle.
You can make cherry liqueur by adding only cinnamon, cloves and some crushed cherry pits for flavor.
Liqueur "Terry Cherry"
Sugar sand - 250 g, crushed cherry stones - 10 pieces, rum - 300 ml, dry natural wine, white natural wine - 100 ml, vanilla ½ sticks, water - 100 ml.
Pour crushed cherry stones into a bottle, pour rum, dry natural wine, white natural wine, syrup from 100 ml of water and 250 g of sugar and put vanilla. Place the bottle, sealed with a rubber stopper, in a dark place for 6 weeks and shake frequently. Then strain through filter paper and a thick cloth and bottle.
Pear or apple liqueur "Nakhichevan"
Sugar sand - 750g, juice - 1 l, sugar syrup - 750 g of sugar and 3 glasses of water, vodka - 1l, water - 1l.
Wash cooked pears or apples of fragrant varieties, grate on a coarse grater and put in a bottle with a wide mouth. Pour vodka and soak in the sun for 4-5 weeks. Strain the extracted juice, add sugar syrup. After a week, strain the finished liquor through filter paper.
Blackcurrant liqueur
Sugar sand - 800g, flower honey - 200g, currant liquid and vodka - 1l, currant leaves - 2-3 pieces, water - 0.5l.
Sort through the blackcurrants, put in glass jar and pour strong vodka. Add a few currant leaves and hold for 5-6 weeks. Filter the liquid, add flower honey and syrup made from sugar and water. Strain the resulting liquor.
Redcurrant liqueur
Sugar - 800g, red currant juice - 1 l, vodka - 750 ml, water - 2 cups.
Rinse the currants and separate the berries. Pour into a bottle along with 4-5 currant leaves and pour vodka. Cork the bottle and keep in the sun for 5-6 weeks. Strain the juice that stands out and add the prepared thick sugar syrup to it (at the rate of 800 g of sugar per 2 cups of water).
Filter the liquor, bottle and cork well.
French rum syrup liqueur
Sugar - 1 cup, rum - 0.5 cups, water - 1.5 cups.
Boil sugar and water over high heat until a thick syrup is formed. This will take 4-7 minutes. Remove from fire. Add rum.
Liquor "Fiery"
Sugar - 1.5 kg, red currant - 2 kg, vodka - 2 liters.
Sort through the red currants and pour into a bottle or jar of sugar. After 0.5–2 months, strain the juice that stands out, add vodka and bottle it.
Clear red thorn liqueur
Blackthorn - 1kg, vodka - 1l, sugar syrup - 400 ml, cloves - 5 pieces, grated nutmeg - ¼ teaspoon.
Peel the fruits of the blackthorn, knead. Simultaneously crush five seeds from the fruit. Then put the mixture in a bottle, pour vodka, add spices and infuse for 10-15 days, closing the bottle with a fermentation stopper. Strain the mixture, add strong sugar syrup, stir and infuse for a day, bottle.
Although the reputation of women's drinks has been entrenched in liquors, this is not entirely true - this alcohol is for calm, cozy evenings with pleasant conversations.
Liquor - sweet and strong alcohol based on juices, spices, infusions of herbs and roots, and others delicious ingredients. The choice of raw materials is unlimited, liqueurs are made from fruits, flowers, cacti, nuts, chocolate, eggs and everything that smells good and goes with a sweet taste. The variety of liqueurs is huge, the strength can range from 15 to 70% by volume, and there is a significant variation in the sugar content.
Fortress liqueurs are classified into three types:
- Strong (30-45% vol.). Very fragrant varieties from mint, orange, anise, etc.
- Dessert (25-30% vol.). Usually fruit and berry vintage drinks with a sweet and sour taste.
- Creams (15-25%). A relatively new species that appeared no more than 50 years ago. Creamy, sugary-sweet and viscous drink was invented in Ireland.
Out of classification are old varieties, the recipes of which were compiled in the Middle Ages.
When did it appear?
Historians found descriptions of such tinctures in manuscripts. ancient egypt, but the true heyday began in medieval Europe. Liqueurs were a by-product obtained by alchemists in the process of inventing the elixir of eternal youth. The monks were then engaged in the manufacture of medicinal potions, and so that herbal mixtures were not so bitter, honey was added to them.
The monasteries spent decades improving the taste, experimenting with ingredients, and creating new recipes by the hundreds and thousands. So in the 15th century, French monks arranged the famous Benedictine which is still very popular today.
At the same time, the Dutch began to produce similar sweet tinctures, although they did not try to cure anyone, but immediately established a trade in new alcohol. Interest in the topic was due to the rich harvest of wild oranges in the colonies.
For many centuries, liquor was produced in small batches, so they sweet taste known only to European aristocrats. Once in the 19th century the industrial revolution began, production volumes increased, and prices decreased, the drink was recognized and loved all over the world.
Subtleties of cooking
There are two main production technologies:
- Insisting on cognac or other alcohol. Maceration lasts for several months, then the tincture is filtered, sweetened, diluted to the desired strength.
- A quick way is to briefly soak the raw materials in alcohol. The filtered tincture is distilled several times, sugar and water are added.
The production technology of some brands provides for maturation up to 10 years, which affects not only the taste, but also the price. Specificity home winemaking does not imply a 10-year exposure, but you need to take into account some subtleties:
- first you need to reach certain peaks in . No tricks will help to mask the smell of fusel oils, it is better to distill the moonshine twice;
- it is advisable to use water and yeast;
- if the odor cannot be removed, choose a recipe with very fragrant ingredients - oranges, lemons, mint. You can slightly muffle the fusel smell with citric acid, but this will affect the taste of the liquor;
- do not rush - the tincture should be saturated with taste for at least one month. Liquor by quick recipes inferior to "slow".
How to make liquor from moonshine?
A liqueur recipe should be in the arsenal of every home winemaker. First, it's delicious. Secondly, it's beautiful. And thirdly, the authority of the master will skyrocket when you treat your guests to a sweet and fragrant drink of your own making.
Citric
Variation on the theme of Italian Limoncello with zest.
Ingredients:
- Three medium sized lemons.
- Half a liter of strong moonshine (75-80% vol.).
- Half a kilo of sugar.
- Approximately 400 ml of water
- Mint, ginger (optional)
Cooking:
- Scald lemons with boiling water and rinse with hot running water to wash off the protective layer that citruses are covered with for long-term storage in stores. Wipe dry with a towel.
- Peel off the zest, being careful not to touch the bitter white part of the rind.
- Squeeze juice from lemons.
- In a glass jar, pour lemon juice and zest with moonshine. You can put a couple of mint leaves and a piece of ginger. Stir and close with a tight lid.
- Put the jar for 10 days in a warm place without direct light. Shake the contents every day.
- Filter through several layers of gauze, squeeze out the zest.
- Mix water with sugar in a saucepan and cook the syrup for 5 minutes over low heat, stirring constantly. Cool to 20-22 o C.
- Pour the syrup into the lemon tincture, mix.
- Pour the liquor into bottles and keep at least a week in the cool.
Honey nut
Ingredients:
- Three liters of moonshine
- A kilogram of walnuts or other nuts, such as pine nuts.
- Three tablespoons of black raisins.
- Three tablespoons of honey.
- A glass of sugar.
Cooking:
- Mix honey with moonshine, close the container with a lid and leave for 10 days. Honey should dissolve completely.
- Add crushed nuts, sugar and raisins to the moonshine. Insist 30 days.
- Filter and bottle.
blackberry
Ingredients:
- Three liters of purified moonshine.
- 2.5 kg blackberries.
- 3 g citric acid.
- A little vanilla to taste.
- Sugar to taste - about 1.2-1.5 kg.
- Water - 1.5 liters.
Cooking:
- Slightly crush the blackberries.
- Pour moonshine, add citric acid and vanillin. Stir, close the lid and leave for three weeks.
- Boil sugar syrup, focus on the strength of the moonshine. Cool to + 20-23 ° C and dilute the drink.
Strawberry
Ingredients:
- 3 liters of purified moonshine;
- 2.5 kg of strawberries;
- 1.5-2 kg of sugar (to taste);
- 1.5 liters of water.
Cooking:
- Crush the strawberries and fill the berries with moonshine for 5 days.
- Boil the syrup. Dissolve sugar in water and boil for 5-10 minutes.
- Cool syrup and mix with strained strawberry moonshine. You can add syrup just before serving.
Chocolate (Baileys)
One of the most popular liqueurs with a soft creamy chocolate taste is very popular with women. Surprise your loved ones with your own Quick Baileys. The liqueur will not turn out as thick as the original, but it tastes like a real chocolate Baileys.
Ingredients:
- 500-700 ml of 40-degree purified moonshine.
- Half a liter of cream for coffee (10% fat).
- Can of condensed cream.
- Bitter chocolate bar.
- Vanillin sachet (2 g).
Cooking:
- Break the chocolate bar and melt in a water bath.
- Pour half of the chocolate liquid cream. Stir to get a homogeneous mass.
- Mix the remaining cream with moonshine, add vanillin. Whisk with a blender.
- Gradually add chocolate and condensed cream and beat until fully combined.
Cranberry
For homemade liquor ripe fresh or frozen cranberries are suitable.
Ingredients:
- Liter of 40-degree moonshine.
- 4 cups cranberries (0.5 kg).
- 500 g sugar.
- Cardamom and cloves - optional, but you can add 1 each for flavor.
Cooking:
- Sort cranberries from rotten and unripe berries, rinse, let the water drain.
- Grind the berries in a blender or meat grinder until smooth.
- Pour cranberry puree with moonshine in a jar, close the lid and leave for 4 days at a temperature of about +20 ° C. Shake the jar once a day.
- Strain through several layers of cheesecloth and squeeze out the pulp.
- Pour the tincture into a saucepan, add sugar and heat a little over low heat. Stir until sugar dissolves. Try not to overheat the alcohol.
- If you decide to add cloves and cardamom, flatten them out and drop them into the warm liquor for a few minutes.
- When the drink has cooled, filter and bottle.
Cherry
Ingredients:
- One and a half liters of purified moonshine.
- A kilogram of cherries.
- 300-400 g of sugar.
Cooking:
- Sort the cherries, remove the tails, leaves and spoiled berries.
- Place the cherries in three-liter jar and fill with moonshine. Close the lid and leave for 14 days in a cool place. Shake the contents of the jar periodically.
- Drain the moonshine from the cherries, sprinkle the berries with sugar and mix. Close both jars and insist another 14 days.
- Throw the cherry in a colander, wait until the syrup drains, combine it with moonshine. Mix and leave for a day to infuse.
- Pour the finished liquor into bottles.
Banana
The classic viscous liquor from the tropics cannot be completely repeated at home, but you can experiment and get original dessert alcohol.
Ingredients:
- Half a liter of high-quality moonshine.
- About 300 g of sugar.
- Half a glass of water (120 mg).
- One large banana.
- A little vanilla in the pod or extract.
Cooking:
- Peeled banana cut and crushed. Put the banana in a jar, fill with moonshine, close the lid and leave for 14 days.
- Boil syrup from water and sugar, add vanilla. Cool until room temperature and pour into moonshine. Insist 30 days.
- Filter, bottle and refrigerate for another 30 days.
Raspberry (quick recipe)
Two hours is enough for cooking, since the process does not involve infusion. Fresh or frozen raspberries will do, but the taste of liquor from fresh berries brighter.
Ingredients:
- Half a kilo of raspberries.
- From 1 to 1, 25 liters of 40-degree purified moonshine.
- 600-700 g of sugar.
- 600 ml of water.
- A sachet of citric acid and vanilla sugar.
Cooking:
- Pour the raspberries with water and cook for about an hour over low heat until the berries turn white.
- Take out the raspberries and squeeze. Dissolve sugar in the broth and wait until the “compote” cools down to 20 o C.
- Filter and combine with moonshine, add citric acid and vanilla sugar. Stir.
- Close the container with liquor and leave for a couple of hours.
- Filter.
The liquor turns out to be weak, up to 20% vol., but pleasant in taste and fragrant.
From blackcurrant
Ingredients:
- 2 liters of water.
- Half a liter of moonshine.
- Approximately 500 g of sugar, more can be.
- 200-300 g of blackcurrant.
- Cherry and currant leaves - 10-15 pcs.
- A teaspoon of citric acid.
Cooking:
- Pour the washed leaves and berries with water and cook for 20-30 minutes.
- Drain the broth, add sugar and citric acid. Cool to room temperature.
- Filter and mix with moonshine.
Plum
Ingredients:
- A kilogram of ripe plums without signs of spoilage.
- 400-500 ml of purified moonshine.
- 300-400 g of sugar.
Cooking:
- Sort the plums, wash them, remove the stones and cut the pulp.
- Sprinkle the plums with sugar, cover the container with a cloth and leave for a day.
- Fill the plums with moonshine, close tightly and leave for a month.
- Filter and bottle.
Coffee
Ingredients:
- 1 liter of moonshine and water.
- 500 g sugar.
- 100 g ground coffee.
- 100 ml brandy.
- Vanilla pod and a few clove buds.
Cooking:
- Brew coffee in half a liter of water. Pour into a three-liter jar and close the lid. Leave for a day.
- Filter coffee from the thick and mix with moonshine. Add cognac and spices.
- Boil syrup from sugar and 500 mg of water. When it cools down, pour it into moonshine with coffee. Close the jar tightly and leave for 30 days.
- Filter the liqueur and bottle it.
With condensed milk
Ingredients:
- Half a liter of pure moonshine.
- 300-350 ml of 30% cream.
- Bank of condensed milk.
- Vanilla sugar - to taste, about a bag.
Cooking:
- Cool the cream and beat with a mixer.
- When the foam starts to rise, gradually add sugar, vanilla, condensed milk. Pour moonshine last.
- In the finished liquor, all ingredients must be homogeneous mass. Send the liquor to the refrigerator for a couple of hours.
From dark moonshine you can make a sweet liquor that creates an atmosphere of comfort and leads to a complacent disposition. Take the time and effort, and you will hear words of gratitude, and you yourself will be able to spend more than one pleasant evening with a glass of fragrant drink. If you found our recipes useful, don't forget to like and at the same time share your impressions about the taste of moonshine liquor.
Liqueurs, tinctures and liqueurs are some of the easiest alcoholic drinks to make. However, this circumstance does not make them less tasty. Few things taste better than homemade tincture. Berries, fruits and other raw materials give this alcohol all their vitamins and benefits. Pouring and liquor are actually one and the same drink. It's just that both of these words have stuck in the Russian distilling tradition. The first, as a rule, is understood as homemade alcohol. Under the second product, produced at the enterprise and bought in the store, however, it can also be successfully prepared at home.
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Berry and fruit drinks based on strong alcohol, prepared on their own, are not inferior in taste to similar store-bought products. Strawberry liqueur has a mild taste, bright fruity aroma and a strength of 15–20 degrees. Conditionally refers to light women's ...
gooseberry one of delicious berries which is loved not only by children, but also by adults. In addition, it is very beneficial for health. In harvest years, alcoholic liqueurs are made from such raw materials. Only ripe ones are selected for cooking...
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Mint honey liqueur infused with pine buds.
To prepare this savory alcohol-based liqueur, we mix all the ingredients, insist for one month, then filter, filter, cork and bottle.
Liquor "Fragrance of Passion".
Ingredients: 1 liter of dry red wine, 800 g of sugar, 10-20 ml. cherry essence, 500 ml of rum or cognac, vanilla, to taste.
Pour rum or cognac into dry red wine, add vanilla and sugar. Shake the mixture well until the sugar is completely dissolved. Then we filter the liquor. If desired, add 10-20 g of cherry essence to this liquor prepared with alcohol at home.
Anise liqueur with cinnamon and coriander.
Ingredients: 40 g of anise, 5 coriander peas, 1 piece of cinnamon, 400 g of sugar, 500 ml of water, 1 liter of alcohol.
Pour alcohol into a jar with a narrow neck, add spices, close the lid and leave for 2 months. Then pour in sugar syrup and stir every 2 days for a week. After 2 weeks, the liquor is filtered, bottled and corked.
Spicy mint liqueur with basil.
To prepare this alcohol liqueur recipe, you need to take: 100 g of peppermint leaves, 4-5 basil leaves, 4-5 g of anise, 2 clove buds, 2.5 kg of sugar, 1 lemon (zest), 2 liters of water, 2 liters alcohol.
We wash the mint and basil leaves, dry them, put them in a bottle, add anise and cloves, fill them with alcohol, close tightly and leave for 15 days, shaking daily. Cook sugar syrup, let it cool, then pour into a bottle and leave for another 3 days.
After that, the liquor is filtered, bottled, corked and stored in a supine position. The liqueur will be ready not earlier than in six months.
spicy liqueur from plum pits.
Ingredients: 250 g of dry plum stones, 1 kg of sugar, 500 ml of water, 1 liter of alcohol.
Plum stones are well washed and dried. Then we put them in a bottle, fill them with alcohol and keep for 1 month. After that, the infusion is drained, filtered and very slowly pour into it thick syrup pre-cooked from sugar and water. The resulting liquor is mixed, bottled, corked and stored in a dry place.
How to make alcohol liqueurs with dates and figs
Date liqueur.
Ingredients: 500 g dry dates, 1 liter of water, 1 kg of sugar, 1 liter of alcohol.
We knead the dates together with the seeds, put them in a jar, pour some of the alcohol and 500 ml of water, close the lid and keep in a sunny place for 10 days.
After that, the contents of the jar are filtered and squeezed through cheesecloth, folded in 4-5 layers. In the resulting mixture, add sugar syrup, cooked from 500 ml of water and 1 kg of sugar, and the rest of the alcohol. Liquor with dates is filtered and bottled.
Fig liqueur.
Ingredients: 1 kg of ripe figs, 800 ml of water, 1 kg of sugar, 1 liter of alcohol.
We wash the figs, knead, fill with water and stand for 4 days. Then we filter and squeeze everything through gauze folded in 4-5 layers, pour it into a jar, add sugar and alcohol, stir and let the mixture settle in a closed jar. After that, we filter the liquor on alcohol with figs, tint it if desired, bottle it and store it in a dry place.
Alcohol-based melon liqueur
Ingredients: 1 liter of melon juice, 1 liter of alcohol, sugar and citric acid to taste.
Remove the skin from the melon, cut the melon into large pieces and squeeze juice. Then we acidify the juice with citric acid and add sugar to taste (the amount of sugar in each case depends on the sugar content in the melon juice).
After that, mix the juice with alcohol, pour it into a bottle and add a little more sugar. We leave the bottle in a cool place for 5-6 days to settle the turbidity and dissolve the sugar, and then carefully remove it from the sediment.
We filter the alcohol-based melon liqueur and bottle it.
Alcoholic homemade chocolate liqueur
Ingredients: 150 g dark chocolate, 100 g sugar, 1 cup water, 500 ml alcohol.
Pour the crushed (grated) chocolate into alcohol and keep for 1 week in the refrigerator.
Then we boil the syrup from sugar and water, cool it, mix it with chocolate alcohol and filter it through a cloth.
Ready chocolate liqueur pour into bottles on alcohol, cork and put away for storage in a cool dark place.
A simple recipe for vodka and orange peel liqueur is suitable for cooking delicious drink in any season. If you love oranges, don't throw away the peels - they can be dried and used to make this simple, not incredibly tasty liqueur.
With 5 fresh ripe oranges, you will need to carefully cut the peel. You can grate the zest or use dried crusts.
Put the crusts in a glass jar, pour half of the vodka over them and close the lid. Place the infusion jar in a dark place for 21 days. During this time, the tincture should change color and become a pleasant orange hue. The liquid will need to be poured into the pan - strain the tincture through several layers of gauze. Pour sugar into it and boil the syrup.
The syrup should be cooled to room temperature, pour in the remaining vodka, mix the drink and put in a cool place for another 14 days.
Ready orange liqueur stored in the refrigerator.
How to make a vodka and summer berry liqueur
Homemade liqueurs on vodka and summer berries will delight you on a cold winter evening. Try to choose the most fragrant and fragrant fruits - raspberries, strawberries or wild strawberries. delicious liquor These berries are very easy to make. You will need:
- Strawberries (strawberries or raspberries) - 3 kg
- Sugar - 10 glasses
- Vodka - 1 l
- Water - 2 glasses
Sort strawberries, strawberries or raspberries well, wash and fill a glass jar with berries. Pour vodka into the berry, close the jar with a lid and place in a warm place. If you have a place on the windowsill or balcony - put the drink right in the sun.
After 4-5 days, carefully drain the tincture from the sediment, strain through a filter of several layers of gauze so that the pulp does not get in, and pour into a clean jar.
Do not throw away the pulp - add a little sugar, water to it, and boil the fruit syrup.
Pour the syrup into the strained tincture, let the drink rest for a few days.
Strain the drink through a gauze filter, pour into glass bottles and you can taste a great fragrant liquor.
Vodka and egg liqueur recipe
Before making vodka and egg liquor, you will need to prepare two small containers and separate the yolks from the proteins. Put the proteins in the refrigerator, and grind the yolks well with sugar so that it completely dissolves.
- Yolks - 8 pcs
- Vodka - 500 ml
- Sugar - 2 cups
- Vanilla sugar - 2-3 g
- Heavy cream - 1 cup
- Milk - 2 cups
Add cream, milk or vanilla sugar to well-mashed yolks. It is best to mix the ingredients in a blender bowl. When the mixture is homogeneous, pour chilled vodka in a thin stream, mix well again and pour the liquor blank into a glass jar.
Leave the drink to mature in a cool place for 2 months. After this time, the drink is ready to drink.
Preparation of vodka liqueur with red currant
- Red currant juice - 1 l
- Vodka - 750 ml
- Water - 2 glasses
- Sugar - 3-4 cups (to taste)
To prepare a vodka liqueur with red currants, you need to rinse and separate the berries.
Fill the jar with currants, add a few leaves with 4-5 leaves and fill with vodka. Close the jar or bottle tightly, put the drink in a warm sunny place for a month and a half.
Let the drink ripen in the sun for a month and a half - during this time the jar will be almost full of thick juice.
Mix it with sugar syrup, pour into glass bottles, close the lid tightly and put in a cool place for 2-3 days. Ready liquor can be tasted.
Spice vodka liqueur recipe
- Sugar syrup - 2.5 kg
- Vanilla - 45 g
- Cinnamon - 45 g
- Carnation - 3 pcs
- Vodka - 2.5 l
- Water 1, 2 l
Pour vodka and water over vanilla, washed, but not crushed cinnamon and cloves, put in the sun for 2 weeks. Strain the finished tincture, mix with sugar syrup made from 600 ml of water and 2.5 kg of sugar. Put the drink in a cool place to rest for a few days, after which it will be possible to pour the vodka liqueur with spices into small glasses and start tasting.
Cocktails with liqueur made from vodka and fragrant berries can be prepared for festive table. It is enough to pour a few ice cubes into a beautiful glass, pour a little of any liquor on top and add a little sparkling water or tonic.
Garnish this treat with a slice of fresh or canned berries and your guests will be delighted.