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Delicious tincture with alcohol. How to make a quick vodka tincture

100 Recipes for homemade tinctures and liqueurs...

The duration of infusion ranges from 2 to 6 weeks; if necessary, the infusion time can be reduced to 7-10 days by increasing the temperature to 50-60°C. Tinctures contain up to 30% sugar with a strength of up to 45% vol. alcohol, they are less sweet, but stronger than liqueurs, have a pleasant taste and can serve as both an alcoholic drink and a healing elixir.

Tinctures should be stored in a cool, dark place in tightly closed dark bottles.

Cardamom tincture

4-6 g of cardamom seeds, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.
Pour cardamom seeds with vodka, leave in a warm place for several days, strain, add boiled water, sugar and stir until it is completely dissolved.

Cranberry tincture

1 glass of cranberries, 1 glass of sugar, 500 ml of vodka.

Grind the cranberries with sugar, pour in vodka. Leave for 2 weeks (more is possible: the longer it sits, the tastier it is). Strain.

Sea buckthorn tincture

Pass the sea buckthorn berries through a meat grinder (you can use the cake left over from preparing sea buckthorn juice), add vodka or alcohol diluted with water. The vodka should cover the raw materials, but not by much. Leave for 3-4 weeks (or longer), strain, squeeze, filter through a cloth folded in four and sweeten with sugar syrup (1.5 cups of sugar per 1 cup of water).

Tincture "Autumn"

500 g rowan, 1 kg fragrant ripe apples (Renet), 300 g sugar, 1.5 l vodka

Wash the rowan berries (picked after frost) thoroughly, drain in a colander, drain and remove the stems. Wash the apples, dry them, remove the core and cut them into rings. Place apples and rowan berries in layers in a suitable vessel, sprinkle each layer with sugar. Pour in vodka until the fruit is completely covered. Cover with gauze and leave at room temperature for 2-3 months until the berries discolor. Strain the tincture, filter, bottle and store in a dark and cool place.

Mint tincture

100 g peppermint, 40 g dill seeds, 12-15 g juniper berries, 3-5 g cinnamon, 1 l vodka, sugar syrup

Pour vodka over all ingredients and leave for 2 weeks. Then strain and sweeten to taste with sugar syrup.

Foam tincture

50 g juniper berries, peel of 2 lemons, 1 liter of vodka, 1 tbsp. l. ginger, 1 tbsp. l. Sahara.

Infuse vodka for 2 weeks on a handful of juniper berries, then for 5 days on the peel of two lemons. Mix crushed ginger with sugar and dilute in infused vodka. Keep in the sun for 2 weeks. Then strain, bottle and store in a cool place. The tincture is ready for use after six months.

Juicy berry tincture

Pour layers of juicy berries (strawberries, raspberries, wild strawberries, black currants, etc.) into a bottle or jar, sprinkling them with sugar. Compact the contents of the container by shaking. The berries should be completely covered with sugar. Dishes with berries

Place it in the sun. When the berries give juice after 1-2 days, you need to drain it and add sugar to the bowl with the remaining berries. Do this 3-4 times. Add 100 to 200 ml of vodka per 1 liter of juice to the collected juice. Take 1 -1.5 kg of sugar per 1 kg of berries.

Fruit syrup tincture

The easiest way is to take ready-made syrup (apple, chokeberry, lemon or other) and add vodka or alcohol to it. The sugar content in such syrups is 60-65%, and in sweet liqueurs - from 8 to 30%. Accordingly, vodka is added to the syrup - from 100 to 300 ml per 1 liter of syrup.

Caraway tincture

4-6 g of cumin, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.

Pour vodka over the caraway seeds, leave in a warm place for several days, strain, add boiled water and sugar, stirring until the sugar is completely dissolved.

Herbal tincture

1/2 tbsp. l. oak bark, 1/2 tbsp. l. dried coriander seeds or greens, 1/2 tbsp. l. thyme, 5 blades of bison grass, 5 blades of lemon balm, 500 ml of vodka, 2 tbsp. l. honey

Pour vodka over honey and stir well. Pour into a bottle and add all the ingredients. Seal the bottle well and keep it in a cool place for 2-3 months. After this, strain the contents through cheesecloth and pour into another bottle. Seal with a stopper and place in the refrigerator.

Citrus tincture

Dry peel of 4-5 tangerines, or 2-3 oranges, or 3-4 lemons, 500 ml of vodka, 2 pieces of refined sugar.

Place dry citrus peels in a jar and fill with vodka, add sugar and leave at room temperature for 12-15 days.

Clove tincture

4-6 g of cloves, 1 liter of vodka, 1 liter of water, 400-600 g of sugar.

Pour vodka over the cloves, leave in a warm place for several days, strain, add boiled water, sugar and stir until it is completely dissolved.

Horseradish tincture

100 g horseradish root, 2 sweet (bell) peppers, 1 mildly hot pepper, 1 liter of vodka.

Wash the horseradish root with a brush and cut into medium-sized strips. Peel the pepper and cut into thin slices. Do not throw away the pepper seeds, but put them together with the horseradish and pepper in glass jar and pour vodka. Place in a cool, dark place. After 2 weeks, drain the infusion, strain and pour into a bottle. Drink very chilled. This is an appetite stimulant and is good for colds.

Apricot tincture

1 glass of apricots, 500 ml of vodka.

Remove and break a few seeds, leave the rest of the apricots whole. Pour in vodka and leave to infuse for 1 month in a warm, dark place.

Strawberry tincture

1 kg of strawberries, 1 kg of sugar, 300 ml of vodka.

Grind strawberries (strawberries) with sugar, add vodka. Then proceed as usual.

Quince tincture

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

Chop or grate overripe quince. Chop a bunch of rye straw very finely. Mix quince and straw.

Squeeze the juice from the quince. Mix the resulting juice with vodka. Add regular sugar and a little vanilla. Pour the juice into a bottle and leave for a week. Then filter.

Pepper tincture

20 g black pepper, 3-5 g allspice, 2-3 drops of cardamom oil, 1 liter of purified vodka.

Add all other ingredients to vodka. Leave for 2 weeks, then strain and filter.

Wormwood tincture

100 g of anise seeds, 30 g of sugar, fresh tops of young wormwood, 1 liter of strong vodka.

Place the tops of wormwood into the bottle, filling 1/4 of the volume, add anise seeds and fill with strong vodka. Infuse for 2-3 weeks in a warm place. Then strain and sweeten a little if desired.

Citrus tincture

Zest of 2 lemons, or 2 oranges, or 4 tangerines, 1 liter of vodka, a few drops of citrus juice.

Cut off a thin colored layer of zest from oranges, tangerines or lemons (without the white subcortical layer that gives bitterness to drinks), pour in vodka. You can also use dried zest. Squeeze a few drops of citrus juice into the tincture. The resulting drink has a wonderful aroma thanks to the essential oils contained in the zest. Infuse in a warm place, then strain and filter.

Healing tincture

30-40 g of galangal root, 10-15 g of dill and anise seeds, 2-3 g of ginger, 1 liter of vodka.

Pour the ingredients with strong vodka and leave in a warm place for 2-3 weeks, then strain and filter.

Fishing tincture

3-4 cloves of garlic, 1.5-2 g ground pepper, 10 g. table salt, 4-5 g of mashed bay leaves, 30 g of sugar, 1 liter of purified vodka.

Chop the garlic, add ground pepper, salt, sugar and Bay leaf. Pour vodka over everything and leave for 4-5 days, shaking daily. Then filter through a cloth filter.

Tincture "Hunting"

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

Pour vodka over all ingredients. Infuse for two weeks in a warm place, shaking the contents occasionally. Then strain and filter.

Barberry tincture

1 liter of vodka, 200 g of barberry leaves.

Shredded dried leaves Place the barberry in a bottle, fill it with vodka, seal it and keep it at room temperature for a week. Then drain the tincture and filter well. Consume in small quantities. Barberry tincture has pronounced medicinal qualities. In folk medicine, this tincture is used for uterine bleeding. Take 30 drops 3 times a day for 3 weeks.

Birch tincture

1 liter of vodka, 200 g of propolis, Birch juice to taste Grind propolis, pour into a bottle, pour vodka, shake for half an hour. Then leave for 3 days, shaking occasionally. Before use, dilute the tincture with birch sap.

Lingonberry tincture

To prepare lingonberry liqueur, you should select ripe lingonberries, fill it with 1/2 a quarter bottle, add vodka and let it brew for 2-3 months in a warm place, and then tint it with cranberry juice or cochineal infusion.

Lingonberry-cherry tincture

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

Pour fresh lingonberries and cherries into the bottle, add cognac, vodka and infuse. Then sweeten with sugar syrup and add citric acid. The tincture will be sweet and sour, with a slight pleasant bitterness, a complex aroma of lingonberries and cherries, and a reddish-brown color.

Cherry tincture

250 ml cherry juice, 250 ml boiled water, 500 ml vodka; for cherry juice: 1 kg of cherries and 700 g of sugar.

Place washed cherries without stems in a wide-necked bottle, fill with sugar up to the neck, cover with gauze,

Tie and place in the sun for 30-40 days. Mix the resulting cherry juice with boiled water and vodka.

Cherry stem tincture

500 g cherry stems, 200 g sugar, 2 liters of vodka.

Wash the cherry stalks, dry them, pour them into a wide-necked bottle, cover with granulated sugar, shake, tie the neck of the bottle with gauze and leave in the room for 30 days. After this, pour vodka into the bottle, leave for 2 days and strain through cheesecloth.

Grapefruit tincture

1 grapefruit, 500 ml of vodka or alcohol.

Peel the grapefruit, cut the peel and pulp. Then put it all in a vessel and fill it with vodka or alcohol. Let it steep. The longer, the tastier the drink will be. Strain, filter and seal in bottles.

Walnut tincture

500 ml vodka, 400 g young walnuts, 1 tbsp. l. honey

Finely chop the nuts and infuse vodka on them for a month. Add honey before use.

Kalgan tincture

Wash and dry the dug up galangal roots well. Then boil, strain the broth, cool and dilute with alcohol to a strength of 30-40° or put 2-3 roots in a bottle, add vodka and leave for 10-15 days.

Tangerine tincture

8 tbsp. l. dried tangerine peel, 750 ml vodka.

Dry the tangerine peels, chop them, add vodka and leave for a week. Refrigerate before use.

Almond tincture

1.25 g bitter almond oil, 500 ml sugar syrup, 4-5 liters of vodka. Mix vodka with sugar syrup and almond oil.

Medicinal tincture

1 tsp. linden color, 50 g pitted prunes, 1 tsp. thyme, 1 tsp. mint, 500 ml vodka, 10 g propolis Dried prunes finely chop, mix with linden blossom, thyme, mint and pour vodka. Seal the bottle tightly and place in a warm place for 2 months. After this, strain the tincture, add propolis to it, seal it and let it brew for 1 month.

Tincture “Excellent”

205 g of oregano flowers, St. John's wort, English mint, sage root and orange peel, 102 g of dill seed, kishnets, anise and juniper berries, 51.2 g of trifoli, 12.3 l of purified vodka.

Pour vodka over all ingredients, leave and strain.

Blackberry tincture

Alcoholized blackberry juice (blackberries - 2.5 kg) - 2 l, sugar syrup - 1.4 l, vanillin - 0.05 g, citric acid - 3 g, water.
Alcoholized blackberry juice with a total content of extractive substances of no more than 200 g is sweetened with 66% sugar syrup and flavored with vanillin.
Add citric acid to bring the acidity to 0.4 g/100 ml.
The resulting tincture is dark red in color, sweet and sour, with a blackberry aroma, and a strength of no more than 20%.

Ginseng tincture

Vodka - 0.5 l, a piece of ginseng, honey - 1 teaspoon.
Infuse vodka on a piece of ginseng root for 2-3 days.
If desired, you can add honey.
You can add vodka to the tincture 2-3 times.

Tincture of oleaster flowers

Vodka - 1 l, oleaster flowers - 100 g, honey - 1 tbsp. spoon.
Infuse vodka on the flowers of oleaster (pshata) for at least 3 weeks.
Mix with bee honey before use.

Tincture with mint, anise and nuts.

Vodka - 2 l, mint - 40 g, anise - 40 g, nuts - 40 g.
Add mint, anise, and nuts to vodka and leave in a warm place for 12 days.
After this, after straining, you can use it.
Then you can again pour half the proportion of vodka into the grounds and leave it in a warm place for 1 month.

Nut tincture

Vodka - 0.5 l, young walnuts - 400 g, honey - 1 tbsp. spoon.
Finely chop young walnuts and infuse them with top quality vodka.
Mix with honey before use.

Tavern tincture

For 1 bottle of vodka - 2 tablespoons of honey, 5 blades of bison grass, 5 blades of thyme, 1/2 teaspoon each of oak bark, coriander, thyme.
Pour vodka over honey and stir well. Pour into a bottle and add herbs.
Seal the bottle well and keep it in a cool place for 2-3 months.
After this, strain through cheesecloth into another bottle, close with a stopper and put in the refrigerator.

Lemon tincture

For 1 bottle of vodka - 2 medium-sized lemons.
This is a traditional tincture made from lemon peels.
Wash the lemons and wipe with a dry towel. Using a sharp knife, cut off all the yellow skin, trying to do it as thinly as possible, since the slightest presence of white skin gives the vodka an unpleasant bitter taste.
Leave for several days in a warm place, then filter.
No need for dark dishes.

Tangerine tincture

0.75 l vodka, 6 tbsp. spoons of dried tangerine peel.
Has a very beautiful sunny color and great taste.
Grind the tangerine peel, pour in high-quality vodka and leave for a week.
Refrigerate before use.

Sea tincture

For 0.5 liters of vodka - 20 g of seeds from equal parts by weight of sage, peppermint, galangal and ginger.
Leave for 1 month, then strain and bottle.

Amateur tincture

For 1 bottle of vodka - 6 medium cloves of garlic, 1 pod of red pepper (hot).
Finely chop the garlic, pour into a bottle, add red pepper, pour in vodka, seal tightly and let steep for 3 weeks.
Then strain into another bottle, add juice from half a lemon, and close tightly.
Keep refrigerated.
A component of this tincture can be 1 bay leaf, which gives it a piquant taste.

Tincture “Hunting”

For 1 liter of strong vodka, take 30-40 g of juniper berries, 2 g of ground black pepper, 50 g of dill seeds, 10-12 g of table salt, 40 g of horseradish.
This is a very sharp, strong tincture with a pungent taste and smell.
Infuse for 2 weeks in a warm place, shaking the contents occasionally.
Then strain and filter.

Pepper tincture

2 liters of vodka, 70 g pepper, 200-300 g sugar, 3-4 glasses of water.
Pour pepper into vodka, put in a warm place for 2 weeks, strain, dilute with weak syrup, pour into the bottle below the neck, seal, put in a warm place for several weeks.
Then carefully drain and bottle.

Rowan tincture

This tincture is prepared with cognac or vodka.
Rowan berries should be collected after the first autumn frosts, cleared of stems and poured into bottles at 2/3 of their height.
Pour cognac or vodka, seal and leave for at least 3 weeks in a dark place until the drink acquires dark brown color and a strong rowan aroma. Strain.
Store in well-sealed bottles.
No need for dark dishes. To improve the bouquet, you can use this method.
Drain the first infusion of cognac or vodka, which has stood for 2-3 weeks, and pour the berries again with the same amount of vodka or cognac.
After 3 weeks, drain and mix with the filtered first tincture.

Caraway tincture

Vodka - to taste, 800 g of cumin, sugar - to taste, 3 liters of water.
First prepare caraway water, that is, distill it in a cube, adding caraway seeds.
When consumed, caraway tincture is sweetened and added to vodka.

French liqueur

To prepare this tincture, take a mixture of the following herbs: cardamom, galangal, ginger, cloves, cinnamon and anise, taken 43 g per quarter (holding about 3 liters) bottle of vodka.

Tincture of black currant leaves

One of the most delicious is a tincture made from young, not yet blossomed buds and leaves of black currant (older leaves collected at the beginning of summer also produce a good product).
Prepare and store in dark bottles.
Buds and leaves should be collected in dry weather; It’s best to put them in a sieve, rinse them lightly to remove dust and, scatter them on a cloth, let them dry slightly.
Then fill cleanly washed bottles with them almost to the top, fill them with vodka, cap them tightly and leave them in a warm room for a day.
After this, filter through a glass funnel lined with white filter paper or cotton wool.
You should not squeeze out the cotton wool, as the dregs may turn into a tincture and the straining will have to be repeated.
With this method, the tincture retains the aroma of the fresh leaf.
Wormwood, mint and other tinctures are prepared in the same way.

Healing tincture

1 bottle of vodka, 10 g of propolis, 50 g of pitted prunes, a teaspoon of linden blossom, sweet clover, thyme, mint.
Finely chop the dried prunes, mix with linden blossom, sweet clover, thyme, mint and pour in vodka.
Seal the bottle tightly and place in a warm place for 2 months.
After this, strain the tincture, add propolis to it, seal it and let it brew for a month.

Apple tincture

2.5 kg of apples, 1.5 liters of vodka, 7.5 liters of water, 2 kg of sugar.
Place peeled and chopped apples in a large bottle, add vodka and chilled water. Tie the neck of the bottle with gauze, place it in the sun for 2 weeks and shake daily.
When the apples float to the top, strain the liquid through cheesecloth, add sugar, place in the sun for 2 days, and then take it out to a cold place for 10 days, then strain, pour into bottles, cork, tie the corks with ropes and keep in a cold place.
The drink can be consumed after 3 weeks.

Anisette

Common anise - 4 g, star anise - 0.2 g, cumin - 0.5 g, coriander - 0.2 g, dill (seeds) - 0.5 g, vodka - 2.5 l.
The components are infused for 2 weeks, strained, and poured into bottles.
Cool before use.

Orange peel tincture.

Orange peel - 180 g, vodka - 2 l, sugar syrup - 3 l, citric acid - 2 g, tartrazine - 20-25 g.
Pour in strong vodka orange peels, put in a warm place for 1-2 weeks, strain, sweeten with 66% sugar syrup.
At the same time, add citric acid and tartrazine to obtain a sweet, fresh orange peel-colored tincture with an acidity of 0.02 g/100 mg and an orange aroma.

Tincture of barberry leaves.
Vodka - 1 l, barberry leaves - 200 g.
Place crushed dried barberry leaves in a bottle, fill with vodka, seal and keep at room temperature for 7 days.
After a week, drain the tincture and filter well until transparent. Consume in small quantities.
This tincture is used in folk medicine as a hemostatic agent for uterine bleeding with a dosage of 30 drops 3 times a day for 2-3 weeks. Wormwood tincture.
Vodka - 1 l, wormwood - 50 g, sugar - 50 g.
Fresh or dried wormwood is poured with vodka, left for 2 weeks, strained, and sugar is added.
Poured into bottles and sealed.
Relieves nervous tension. Tincture of birch buds.
Vodka - 0.5 l, birch sticks - 50 g, honey - 1 teaspoon.
Take birch sticks and infuse vodka on them for 10 days.
Before use, add bee honey if desired. Birch tincture with propolis.
Vodka - 1 l, propolis - 200 g, birch sap - optional.
To prepare birch tincture, you need to grind the propolis, pour it into a bottle and pour in the vodka, shaking it for half an hour.
Then leave, shaking occasionally, for three days.
If desired, the tincture can be diluted with birch sap before use. Lingonberry-cherry liqueur
Cognac - 150 ml, vodka 2 l, lingonberries - 3.5 kg, cherries - 600 g, sugar syrup - 2.5 l, citric acid.
Pour fresh lingonberries and cherries into a bottle, add selected cognac, vodka and leave.
Then sweeten with 66% sugar syrup, citric acid, bring the acidity of the tincture to 0.5 g/100 ml.
The resulting forest tincture is sweet and sour, with a pleasant slight bitterness, a complex aroma of lingonberries and cherries, and reddish-brown. Cherry tincture
Vodka - 0.5 l, cherry juice with sugar - 250 ml, water - 250 ml.
Place washed cherries without stems in a wide-necked bottle, fill with sugar up to the neck, cover with gauze, tie and place in the sun for 30-49 days.
Mix the resulting cherry juice (0.7 kg of sugar per 1 kg of cherries) with boiled water and vodka. Cherry stem tincture
Vodka - 1 l, cherry stalks - 250 g, sugar - 100 g.
Wash the stalks, dry them, pour them into a wide-necked bottle, add sugar syrup, shake, tie the neck of the bottle with gauze and leave in the room for 30 days.
After this, pour vodka into the bottle, mix, leave for 2 days, strain through cheesecloth. Mint tincture
Vodka - 1 l, mint leaves - 50 g.
Fresh mint leaves, collected in dry weather, are crushed, poured with vodka, and left for 2 weeks.
Strain and bottle.
The tincture has a beautiful green-emerald color, increases appetite, improves digestion. “Erofeich” (one of many recipes)
2 g each of flowers and herbs: oregano, St. John's wort, lovage (dawn), sage, wormwood, lemon balm, yarrow, thyme, young leaves of strawberry, apple and pear, hawthorn flowers, 0.5 g each of cardamom and anise (14 components in total) , 1 liter of good vodka.
Leave for 2-3 months, drain, filter, pour into dark bottles and seal.
The tincture improves tone and relieves nervous tension. Tincture of nut partitions
Vodka - 1 l, bee honey - 2 tbsp. spoons, walnut partitions, water - 0.5 l.
Place the walnut partitions in vodka and leave for 2-3 days.
Then mix with cold boiled water and honey. Tincture with English pepper “Bitter Tears”
Vodka - 2 l, pepper - 70 g, sugar - 200-300 g, water - 3-4 glasses.
Take vodka, add English or plain pepper, put in a warm place for 2 weeks, strain, dilute with weak sugar syrup, strain, pour the tincture with pepper into the bottle below the neck, cap it, put in a warm place for several weeks to let the mixture infuse, drain carefully and bottle. Orange colorless bitters
Vodka - 1 l, orange dried peel- 2.4 g, sugar - to taste.
Pour dried orange peels into the bottle and add vodka.
Leave for 2 weeks, shaking occasionally.
After this, add sugar to taste. Ancient tincture of sage, ginger, calancha
Vodka - 2 l, sage - 25 g, ginger - 25 g, kalancha - 25 g, water - 1.5 l.
Pour vodka over ginger, kalancha and sage. Then let it brew for 18 days.
After this period, add spring water to the tincture and filter. Healing tincture
Vodka - 0.5 l, various medicinal herbs - 50 g, granulated sugar - 50 g.
To prepare the elixir, you need to take 1/2 g of: celery seeds, caraway seeds, anise; 1 g each: elderflower, sweet pea, cloves, black pepper, nutmeg, cardamom, St. John's wort; 2 g each: cinnamon, rose petals, ginger, fragrant tea, coffee, rum essence, cherry essence, mint drops, pear essence, plum essence, barberry essence; 3 g each: partitions of nuts, tarragon (tarragon), thyme (urtsa); 4 g each: cilantro, parsley seeds, dill seeds.
Boil all the listed components of the drink over low heat, cool, and strain.
Then add sugar and strong vodka to the mixture, pour into bottles, seal and set for aging.
The drink takes off general weakness body. Apple-honey tincture
Vodka - 1.5 l, apples - 1.5 kg, sugar - 200 g, natural honey - 50 g, water - 1.5 l.
Infuse vodka on apples for several days, add sugar, honey, water - to taste.
Prepared tincture with a strength of no more than 25%, with sugar 3 g/100 mg, acidity 0.23 g/100 ml, yellow color with a golden hue, sweet and sour taste and aroma of apple with honey. Herbal honey tincture
1 liter of vodka, 4 tbsp. spoons of honey, 1 tbsp. a spoonful of oak bark, coriander seeds, dried thyme, lemon balm, bison.
Stir honey with vodka and pour herbs over it, seal the bottle, and place in a cool place for 2-3 months.
Strain, pour into bottles, seal.
Store in a dark, cool place. Gooseberry tincture
2 kg of gooseberries, 2 liters of vodka, 2-3 slices of rye bread, jam syrup.
Pour the gooseberries into a bottle, add water, spread the bread with thick jam, dry on a wire rack and add to the bottle.
The bottle is tightly sealed and placed in a dark, cool place for 4 months. Pear-currant tincture
100 g dried pears, 100 g raisins, 100 g young currant leaves, 2 liters of vodka.
Place in a bottle, place in a dark place for 1 month, shake periodically.
Filter the finished tincture, pour into bottles, and seal. Apricot tincture
2 kg apricot, 250 g sugar, cinnamon, cloves, 1 liter of vodka.
The apricot pulp is cut into slices, the kernels are crushed in a mortar, sugar and 5-6 cloves are added. and cinnamon on the tip of a knife, pour vodka and leave for 1 month.
Then filter, bottle, seal and place in a dark, cool place. Tincture walnut healing
0.5 liters of good Cahors, 2.5 cups of walnut kernels, 5 lemons, 750 g of aloe leaves, 1 kg of honey and butter.
Nuts, lemons with peels but without seeds, aloe leaves are passed through a meat grinder, everything is mixed. Store in a dark, cool place.
For diseases of the lungs and bronchi, take 1 tablespoon 3 times a day before meals for 10-15 days.
According to the doctor's recommendation, repeat the course after 2 weeks. Beetroot tincture
0.5 l beet juice, 0.5 kg of honey, 0.5 liters of vodka.
Mix thoroughly, place in a cool, dark place for 3-4 days, shake periodically.
To remove kidney stones, take 1 tablespoon diluted in 0.5 cups hot water, within a month.
On the recommendation of a doctor, the course is repeated after two weeks.
The tincture is stored in a dark, cool place. Vitamin tincture
1 cup beet juice, 1 cup carrot juice, juice of 1/2 lemon, 1/2 glass of cranberry juice, 1 glass of honey and 100 ml of alcohol.
Mix thoroughly and leave for 3-4 days in a cool, dark place, shaking occasionally.
At hypertension and as a general tonic, take 1 tablespoon three times a day before meals for 1.5-2 months. Garlic tincture
350 g chopped garlic, 200 ml alcohol (96% vol.).
They insist for 10 days. Take with milk (1/4 cup) 3 times a day from 1 to 15 drops, increasing by 1 drop with each dose, and then decreasing to 1 drop.
The remaining tincture is taken 25 drops per day.
Garlic tincture is an excellent cleansing and restorative agent that helps remove lime and fat deposits from the body, relieves vascular spasms, and actively improves metabolic processes. Application
Translation of old Russian measures of weight and volume into modern ones

WEIGHT MEASURES 1 pood = 40 pounds = 16.38 kg
1 pound = 32 lots = 0.409 kg
1 lot = 3 spools = 12.8 g
1 spool = 96 shares = 4.27 g
1 share = 1/96 spool = 44.43 mg

VOLUME MEASURES 1 garnets = 1/4 bucket = 1/8 quadrangle = 3.28 l
(garnets holds 14 pounds of honey; 1 Russian pound - 409 g)
1 quadruple = 8 garnets = 2 buckets = 26.24 l
1 bottle (wine) = 1/16 bucket = 0.77 l
1 bottle (vodka) = 1/20 of a bucket = 0.624 l
1 shtof = 2 bottles = 10 glasses = 1.23 l
1 glass = 1/10 damask = 2 scales = 0.123 g
1 scale (kosushka) = 1/2 cup = 0.06 l
8 pounds = 16 glasses = 4 quarts = 1 garnet
2 pounds = 4 cups = 1 quart = 1/4 garnz
1 pound = 2 cups = 16 tablespoons
1/2 pound = 1 cup = 8 tablespoons
1/4 lb = 1/2 cup = 4 tbsp. spoons = 8 lots
1/8 lb = 1/4 cup = 2 tbsp. spoons = 4 lots
1/16 lb = 1/8 cup = 1 tbsp. spoon = 2 lots

Low alcohol liqueur
7 kg of berries (raspberries, currants, pitted cherries or any other) are poured into a bottle, poured into 3 kg of sugar, the neck of the bottle is tied with a cloth and placed in the sun for 3-5 days, shaken periodically.
After fermentation begins, place a water seal (or a plastic bag under an elastic band) and leave it in a dark place for 30-40 days until the end of fermentation.
Then the liqueur is filtered, bottled, and sealed. Store in a cool, dark place.
You can prepare low-alcohol mixed liqueurs: as the berries and fruits ripen, the ripened fruits are placed in the bottle and sprinkled with sugar at the rate of 300-400 g of sugar per 1 kg of berries.
If desired, you can lastly add freshly squeezed lemon or orange juice and prepare a “Sangria” type drink. Cherry liqueur
Cherries - 3 kg, sugar - 1 kg, vodka 1 l.
Place the cherries in a bottle and sprinkle with sugar. Tie the bottle with gauze and place it in the sun for 6 weeks to allow the cherries to ferment. Then drain the cherry juice, pour into bottles, seal and put in a cool place.
Pour vodka over the cherries that are left from the bottle, close tightly and let stand at room temperature for two months.
Drain off the second liqueur, filter, pour into bottles, and seal.
After 5-6 months, the liqueur can be consumed. Vishnevka
Black cherries are dried in the sun, laid out in 1 layer on a cloth. Pour into a bottle, shaking so that the cherries settle well, and pour in vodka so that the fruits are completely covered.
Leave for 12-14 days, drain liquid fraction, and the fruits are again filled with vodka for 2 weeks, then drained and filled with vodka 3-1 times.
Infuse for 2 months, mix with the 2 previously drained fractions, add sugar to taste, bottle, seal and store as needed. Cherry liqueur in Polish
Cherries - 1 kg, sugar - 800 g, vodka - 200 ml.
Place pitted cherries in a jar and sprinkle with sugar, after 2-3 days add vodka.
Tie the jar with gauze or cloth and place it in a warm, dark place for 1.5-2 months.
Filter, bottle, seal. Cherry liqueur in French
Take well-ripened cherries and carefully remove the pits. Leave the stalks and cut them to 1 cm. Transfer the prepared berries to sterile jars with screw-on lids.
Screw on the lids and lower the jars into boiling water for a few minutes.
Cool and then pour vodka over the berries so that it lightly covers them, add sugar, a piece of cinnamon, a few buds of cloves or lemon or orange peel to taste.
Cover tightly and shake occasionally to dissolve the sugar. After 3 months, the liqueur is ready for use. “Baked cherry” liqueur
Vodka, cherry, sugar.
Place the ripe cherries, peeled from the branches, on a board and put them in the oven so that the cherries wrinkle a little and do not dry out. Cool them and fill the prepared barrel or bottle with them.
When the barrel is completely full, pour vodka into the berries and let them stand in a cold cellar for 10 days.
Then pour all the liquid into a separate bottle, pour vodka over the berries a second time, leave for two weeks, drain the liquid, pour over the berries a third time and let stand for 7 weeks.
Then mix all three liqueurs together, sweeten to taste, cork, tar and keep in the cellar. Gooseberry liqueur
1 kg of gooseberries, 0.6 liters of vodka and wine, 300 g of sugar.
Wash the gooseberries, remove the stems, put them in a bottle and fill them with vodka. Leave for 2 weeks, drain the infusion and pour 18-20% vol. wine over the gooseberries. strength (preferably homemade apple or quince), leave for 2 weeks, drain the infusion, heat, dissolve sugar in it and combine with the first infusion.
Stir, leave for 5-6 days, strain, bottle, and seal. Raspberry-gooseberry liqueur
Half the bottle is filled with gooseberries and poured with 70% alcohol so that the fruits are completely covered.
They insist for a month. Then add raspberries in the amount of 200-250 g per 1 kg of gooseberries and leave for another week.
Then it is drained, settled, removed from the sediment and bottled.
You can add sugar to taste. Redcurrant casserole
The currants are poured into a clay pot or enamel pan, poured with homemade table wine and kept in a moderately hot oven for 14-15 hours (with breaks).
The liqueur is drained, sugar is added to taste and bottled. Fragrant rose liqueur
5 kg red currants, 4 kg sugar, 150 rose petals.
Wash the currants, dry them, remove them from the stalks, add layers of currants, rose petals, sugar into the bottle, cover the neck with a cloth, and place in the sun for a month.
Drain, strain through a cloth, pour into bottles, and seal. Blackcurrant liqueur
3 kg of currants, 1 kg of sugar, 250 ml of 70% alcohol.
Wash the currants, dry them, pour them into a bottle with sugar in layers, and place them in the sun for 3-4 days. The bottle is shaken periodically.
After fermentation begins, install a water seal (or a plastic bag under an elastic band, and place in a dark place for 1.5 months.
After fermentation is complete, the liqueur is filtered and alcohol is added at the rate of 50-70 g per 1 liter of liqueur, bottled and sealed. Plum liqueur
Wash the ripe sweet plums, dry them, remove the seeds, fill the bottle 80% full, pour vodka to cover the fruits, and place in a dark place.
Let it sit for a month; weekly, to better mix the wine material with air, strain off the liquid fraction and pour it back into the bottle.
Strain, add sugar in the amount of 200 g per 1 liter of liqueur and let it sit for a week.
Strain, pour into bottles, seal. Slivovitz
Place an overripe, slightly dried plum, preferably a Hungarian plum, into a bottle with 80-90% of its volume, add water and leave for 1.5 months. Drain the infusion and seal it.
Pour sugar syrup over the plums: 300 g of sugar per 1 liter of water, 400 ml of syrup per 1 liter of infusion.
The mixture is infused for 1 week, drained, settled, filtered, mixed with the previously drained infusion, bottled, sealed and infused for another 3-6 months. Prune liqueur
Prunes are washed, pits are removed, cut into pieces, poured into a bottle, filled with alcohol and vodka at the rate of 0.5 liters of alcohol and 2 liters of vodka per 600 g of prunes, left for 1.5 months, shaking the bottle periodically. The infusion is drained, filtered and sealed.
The plums are poured with water in an amount equal to the drained infusion, left for 3 days, drained, mixed with the previously drained infusion and left until it settles completely, drained from the sediment, sugar is added to taste, poured, and sealed.
As it is stored, the taste of the liqueur improves. Ternovka
Vodka - 2.25 l, sloe - 2.5 kg, sugar - 1.25 kg.
Place ripe thorns in an 8-liter bottle and sprinkle with sugar. Wrap with gauze and place in the sun for 6 weeks.
When the sloe has fermented, pour 250 ml of vodka into it and let it sit for 4 months, then strain the liqueur, pour in another 2 liters of vodka, pour everything into an enamel pan, boil, cool, pour into bottles, cap tightly, pour in paraffin, put in a box , cover with dry sand and keep in a cool, dry place.
The liqueur will be ready for use in 6 months. Caraway liqueur
Vodka - 2 l, cumin - 80 g, sugar - 600 g, water - 3 glasses.
Take vodka, add caraway seeds, let it sit in a warm place for 2-3 weeks, dilute it with sugar syrup (at the rate of 3 glasses of water per 600 g of sugar), strain through cotton wool, pour the liquor into the bottle below the neck, cap it, put it in a warm place on Let the mixture sit for a few weeks, drain carefully and bottle.

Homemade liqueurs and liqueurs are a great way to use the gifts of the garden, berries and fruits, as well as amaze guests with the unusual tastes of homemade alcohol. What is the difference between tinctures and liqueurs and how to make homemade liqueur with vodka? Simple liqueur recipes will help you master making alcoholic drinks 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 pouring is usually made no higher than 25 degrees, then the tincture is much stronger. This is probably why they divided the glory of the male and female drink among themselves.

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

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

Homemade tinctures

So, 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 material is infused until all essential oils and biologically active substances.

When getting down to business, do not forget that in the union of alcohol and all other components, the key role belongs to the latter. And the basis, which, of course, should be good quality, is needed only to preserve their taste, color and smell.

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

In Russia they received tinctures wide use after the 15th century. It is believed that they were already used in the treatment of the suffering by Sergius of Radonezh, who especially valued them for their soothing properties motherwort infusion. 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 strictly secret and passed from hand to hand by healers.

But soon mere mortals tasted the medicine and began to prepare it themselves. So bottles with odorous liquids gradually migrated to cupboards and cellars, and the need to “heal” began to justify the desire to have a glass or two before dinner.

This is where the fun began. The simple production method and unlimited scope for experimentation yielded amazing results. In the houses, containers with liquids of unprecedented colors multiplied: blue, green, red, orange and purple. Spicy and bitter, tart and fragrant - tinctures now enjoyed almost universal love. Perhaps the most commonly used were young shoots of the rowan tree, wormwood and juniper. And without the legendary anise, it seemed that it was completely impossible to sit down for lunch.

Many legends swarm around the miraculous strong drink. The most interesting 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, the inquisitive barber allegedly learned oriental medical tricks, and upon returning to his homeland, he cured Count Orlov, who was very ill, with an infusion of ginseng. For which he later received the right to produce and sell his own alcoholic drinks, popularly nicknamed “Erofeichs”.

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

Nowadays, interest in tinctures is returning again. A rare distillery does not have two or three varieties of this drink in its assortment. However, the quality of a tincture from a supermarket can hardly compare with one made from good ingredients with your own hands.

Homemade liqueurs

Unlike tinctures, cordials are much more difficult to find on supermarket shelves. There are many types of liqueur on the market - a later variation on the theme of this drink, which has greater richness, sweetness and thickness. But the liqueurs themselves are a product almost exclusively homemade, which became widespread and popular in the 17th century, when it became fashionable to keep the first bars in homes, demonstrating the host’s hospitality.

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

Traditional berries for making liqueurs in central Russia are cherries, currants, plums and rowan. Siberia and the Far East are famous for the excellent quality of their signature lingonberry liqueurs. Drinks made from strawberries have an unforgettable taste and aroma, and drinks made from cloudberries and dogwoods have a touch of exoticism.

The liqueur is prepared in two stages - first poured big amount Sugar berries or fruits impart flavor and aroma to the liquid. And then the settled and strained mixture is exposed to the sun, which brings the drink to the desired condition.

The production time for liqueur varies 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, perishable strawberries or raspberries are suitable for making early-ripening liqueurs. But if you're willing to exercise your willpower while waiting... finished product, you can choose pears or apples.

Whatever “filler” you like, it is worth remembering that berries and fruits do not need to be cleared of seeds and skins - they contain tannins and flavoring substances, which are largely responsible for the results of your work.

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

"Festive" liqueur

Suzdal, Vladimir region

Ingredients:

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

Pouring "Disconnect!"

Ingredients:

Place berries in a bottle and add spices.
Add sugar and pour vodka, then leave the liqueur for 2 weeks.
Strain the drink and pour into a clean bottle.

The name was given for a reason. The drink is easy to drink, but due to great content sugar, alcohol is quickly absorbed into the blood, and really soon you begin to “stumble.”

Ingredients:

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

Pour water over cranberries or lingonberries and bring to a boil.
Place on cheesecloth and squeeze the juice into the water in which the berries were boiled.
Wrap the pulp in gauze and remove.
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.
Pour vodka into the syrup, let it boil and immediately remove from the stove and cool.
Store in a cool, dark place; when poured, the consistency of the drink is similar to liqueur, the taste is pronounced, berry.

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

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

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How to make a decoction of herbs for skin, hair or nail care if the recipe does not clearly describe the technology for its preparation?

Which parts of plants are ideal for preparing a decoction, under what conditions an extract is obtained from the decoction, and how to “guess” the required volume of components without measuring means - you will learn all this when you read the article to the end.

I will tell you how to prepare the decoction correctly, so that everything goes into solution, and the decoction turns out magically healing. After all, only in this case does a cosmetic or medical procedure make sense.

How to make a herbal decoction: suitable raw materials, proportion and preparation technology

A decoction is prepared from hard and dense parts of plants - bark or roots. They do not contain volatile substances that decompose upon prolonged heating.

As a rule, for external use the proportion is 1:5 (5 parts of water are taken for 1 part of plant material). If the recipe does not indicate a different ratio, you can safely use this recommendation.

Stages of preparing herbal decoction

Pour boiling water over the crushed raw materials and simmer over low heat, stirring, for 20-30 minutes.

Cool for 10-15 minutes at room temperature.

Strain and add boiled water to the required volume specified in the recipe.

An important clarification - plant decoctions containing tannins must be filtered immediately after removal from heat.

Such plants include:

Remember that decoctions (as well as infusions) quickly deteriorate in warm conditions. The broth can be stored in the refrigerator for no more than 3 days. However, it is better to make the decoction directly on the day of use.

Especially for those who prefer figurative information, I made a short video with instructions on how to prepare a decoction of herbs. Also from this video you will learn how to measure the amount of herbal mixture and water required for a recipe if you don’t have a scale or measuring cup at hand.

How to make an extract from a decoction or infusion of herbs

Surely you have come across another plant-based medicinal and cosmetic form - extract. This is a decoction or infusion concentrate.

To obtain a decoction or infusion extract, the solution must be evaporated in a closed container to half the initial volume. The only difference is that the decoction is boiled, and the infusion is evaporated in a water bath, without bringing to a boil.

If you can now say with confidence that you know how to make a herbal decoction, advise others to read this article. It's easy to do using the buttons social networks, in which you are registered. It’s not difficult for you, but it’s nice for me!

The topic of the next article is herbal tincture. Our task: to stop experiencing difficulties in preparing decoctions, extracts and medicinal herbs. And don't confuse one with the other.

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You can infuse a variety of raw materials: dried fruits, nuts, fruits and berries, herbs, tree roots and bark, spices, etc. Everything is limited only by your imagination. And of course, recipes for the best tinctures will come to the rescue - you can use them to learn the basics, and then begin your own experiments. It is quite possible that you will be able to invent a new exotic drink. This homemade alcohol festive table often beats store-bought ones, both in price and quality.

The main component of all homemade tincture recipes is moonshine. In order for the final product to be of good quality, the moonshine must be of the highest level: double distillation, thorough purification and filtration. For these purposes, you need to buy a moonshine still, and not use a homemade one. You also need to carefully consider the choice of mash recipe for moonshine.

All homemade tinctures are divided into several categories. For example, by the type of raw material used: a drink obtained from fresh berries, fruits or their juice is called liqueur or liqueur. Most often it is sweet alcohol with a strength of about 20%. As a rule, women prefer liqueur because it is easy to drink, has a pleasant taste, and goes well with fruits and desserts.

Cooking recipes medicinal plants in folk and official medicine There are many, however, they are all prepared in several specific ways. The most common dosage forms This:

How to properly prepare infusion and decoction of medicinal plants

Infusion is the result of infusing crushed plant material in water. It is usually prepared from the soft parts of the plant. In the process of infusion useful material from the plant into the water. There are three ways to prepare the infusion:

cold;
hot;
in a water bath.

During cold infusion, plant materials are poured with pre-cooled boiled water and infused under a lid for several hours, usually from 2 to 12. The resulting infusion is filtered through several layers of gauze.

During the hot infusion process, the crushed raw materials are poured with boiling water or hot water(depending on the plant) and let it brew under the lid for a certain time from 10-15 minutes to 2 or more hours, and then filter.

Infusion in a water bath is somewhat more in a complicated way: the plant is poured with hot water or boiling water and briefly simmered under a lid in a water bath over low heat, usually no more than 15 minutes. The finished infusion is cooled for 50-60 minutes, then filtered and brought to the original volume with boiled water.
One of the forms medicinal infusion is a herbal tea.
From the hard parts of a plant - roots, bark, stems, hard leaves, etc. - decoctions are usually prepared. Such raw materials require a longer heat treatment. To prepare a decoction, the raw materials are first thoroughly crushed to a powdery state, and then poured with water and simmered over low heat, usually for half an hour, unless otherwise indicated in the recipe.

Decoction for internal use usually prepared in a ratio of 10:1 (10 parts water to 1 part plant material), and for external use: 5:1. Ready decoction cool, filter and add boiled water to the original volume.
The half-evaporated decoction is called an extract. The extract is also prepared under the lid. Take it drop by drop, as it is more concentrated than a regular decoction or infusion.
It is believed that the most healthy decoctions are obtained over an open fire, but if this is not possible, then it is recommended to prefer an electric stove to a gas stove.
Water for preparing infusions and decoctions should be taken clean, filtered or melted.

Both infusions and decoctions can be consumed either cooled to room temperature or warm or hot.

Usually, this information specified in each specific recipe. For example, for fever and heat, it is recommended to use a hot decoction or infusion.

Dishes for infusions and decoctions

Infusions and decoctions cannot be prepared in aluminum or plastic containers! Ideal for home cooking medicines use:

pottery;
stainless steel dishes;
enamel dishes without cracks or chips;
glassware.

Herbal infusions can also be prepared in ceramic and porcelain cups.
A good solution would be to use the selected specific container only for preparing infusions and decoctions and not use it for other needs.

Decoctions and infusions are taken orally and used externally in the form of lotions, compresses and rinses.
You can store prepared infusions and decoctions for no more than two to three days in the refrigerator. They should be shaken before use. If you notice mold or feel sour smell from an infusion or decoction, you cannot take it - you need to prepare it fresh. Many products are best used within 24 hours after preparation.

Juice, powder and other forms of preparation of medicinal herbs

Consider other forms of preparing homemade medicines: