Sinusitis

Growing crystals in space in the USSR. Growing crystals in space

Liqueur is a medium-strength alcohol with a pleasant taste and delicate aroma. This drink replaces syrups and is used as the basis for tonic drinks and cocktails. Liqueurs perfectly combine brandy, vodka and whiskey and are drunk with ice. This alcoholic drink is usually consumed after lunch and is served with coffee and tea.

Liquor is prepared not by fermentation, but by blending - mixing products in certain proportions. To make the drink, fruits, coffee, dried plants, fresh berries, herbs, dyes, syrups, etc. are used. Spices give a unique taste: cinnamon sticks, cloves, red pepper, cardamom, coffee beans.

Recipe for egg drink with cognac

To prepare liqueur from a noble strong drink, you will need 40 g of vanilla sugar, 16 yolks, 0.4 kg of sugar and 1 liter of cognac.

Pour sugar, including vanilla, into the yolks, grind the ingredients, then carefully pour in the cognac and mix. We age the liqueur for 4 weeks.

Orange liqueur

For this you need 750 g of sugar, 5 oranges, 1 liter of vodka, 1 cinnamon stick. Squeeze the juice out of each orange, add sugar, orange peels, vodka and cinnamon. Pour the liquid into a jar, leave for 45 days, filter.

Strawberry liqueur

Strawberry lovers will definitely love the liqueur made with these juicy berries. You will need 2 kg of sugar, 1 liter of water, 2 liters of cognac. Wash the strawberries, put them in a jar and fill them with cognac, leave them in a dark place for 10 days. You will get a strawberry infusion, fill it with sugar syrup, let it brew for several hours, strain.

Beer liqueur

It turns out that liqueur can even be obtained from beer. To do this, we buy 1 liter of beer, 1 liter of vodka, 1 kg of sugar, 8 teaspoons of coffee and a pinch of vanillin.

Pour beer into a saucepan, add coffee, vanillin and sugar, heat until all products dissolve. Then add vodka, stir and turn off the heat. Let it sit for 24 hours and then try.

Rose liqueur

To try this unusual drink, we collect the ingredients: 1 kg of sugar, 400 ml of water, 500 g of rose petals, 0.5 l of vodka, food coloring. It is important to collect petals only from recently blossomed buds.

We put the petals in a jar, pour vodka so that the liquid barely covers the roses, put it in the sun for 3 days, then drain the liquid and fill the petals with vodka again. Repeat 3 times, then strain the drink, add food coloring and stir with syrup.

How to make Baileys liqueur at home?

Not everyone can afford to buy this expensive liqueur in a store, but it’s easy to make at home and will turn out even tastier. We will need 300 g of condensed milk (boiled), 750 ml of milk, 9 eggs, 3 tbsp. sugar, 9 tbsp. instant coffee, 30 g vanilla sugar and 900 ml vodka.

Dissolve the coffee in milk, then add all the products (except vodka) and beat well with a blender, then pour in the vodka and mix for another 1 minute.

You can also prepare liqueur with rowan juice, plums, rose hips, Indian tea, dark chocolate, cherries, cherries, black currants, peaches, tangerines, lemons and other products. Liqueurs with medicinal herbs are not only tasty, but also beneficial for the body. For example, a drink with peppermint is useful for stomach diseases, removes kidney stones and bile.

Although liqueurs have a reputation as women's drinks, this is not entirely true - this alcohol is for calm, cozy evenings with pleasant conversations.

Liqueur is a sweet and strong alcohol based on juices, spices, infusions of herbs and roots and other tasty ingredients. The choice of raw materials is unlimited; liqueurs are made from fruits, flowers, cacti, nuts, chocolate, eggs and anything that smells good and combines 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 sugar content.

By strength liqueurs are classified into three types:

Strong (30-45% vol.). Very aromatic varieties of mint, bitter orange, anise, etc.
Dessert (25-30% vol.). Usually fruit and berry branded drinks with a sweet and sour taste.
Creams (15-25%). A relatively new species that appeared no more than 50 years ago. The creamy, sickly sweet and viscous drink was invented in Ireland.

Unclassified are ancient varieties whose recipes were compiled in the Middle Ages.

When did it appear?

Historians found descriptions of such tinctures in the manuscripts of Ancient Egypt, but the true flowering began in medieval Europe. Liqueurs were a by-product obtained by alchemists in the process of inventing the elixir of eternal youth. At that time, monks were engaged in the production of medicinal potions, and so that herbal mixtures were not so bitter, honey was added to them.

For decades, monasteries have been improving the taste, experimenting with ingredients and creating new recipes by the hundreds and thousands. So in the 15th century, French monks put together the famous Benedictine, which is still very popular.

At the same time, the Dutch began to produce similar sweet liqueurs, although they did not try to cure anyone, but immediately established trade in new alcohol. Interest in the topic was explained by the rich harvests of wild oranges in the colonies.

For many centuries, the liqueur was produced in small batches, so only European aristocrats knew their sweet taste. As soon as 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:

Infusing with cognac or other alcohol. Maceration lasts several months, then the tincture is filtered, sweetened, and 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 involves ripening for up to 10 years, which affects not only the taste, but also the price. The specifics of home winemaking do not require 10 years of aging, but you need to take into account certain 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 foreign smell cannot be removed, choose a recipe with very aromatic ingredients - oranges, lemons, mint. You can slightly muffle the fusel smell with citric acid, but this will affect the taste of the liqueur;
do not rush - the tincture should become saturated with taste within at least one month. Liqueur according to fast recipes is inferior to “slow” ones.

How to make liqueur from moonshine?

A liqueur recipe should be in the arsenal of every home winemaker. First of all, it's delicious. Secondly, it's beautiful. And thirdly, the master’s authority will skyrocket when you treat your guests to a sweet and aromatic 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 kilogram of sugar.
Approximately 400 ml water
Mint, ginger (optional).

Preparation:

Scald the lemons with boiling water and rinse with hot running water to remove the protective layer that covers citrus fruits for long-term storage in stores. Dry with a towel.
Cut off the zest, being careful not to touch the bitter white part of the rind.
Squeeze the juice out of the lemons.
In a glass jar, pour lemon juice and zest with moonshine. You can add a couple of mint leaves and a piece of ginger. Stir and cover with a tight lid.
Place the jar in a warm place without direct light for 10 days. Shake the contents every day.
Filter through several layers of gauze, squeeze out the zest.
Mix water and 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 and stir.
Pour the liqueur into bottles and keep it cool for at least a week.

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.

Preparation:

Mix honey with moonshine, close the container with a lid and leave for 10 days. The honey should dissolve completely.
Add crushed nuts, sugar and raisins to the moonshine. Leave for 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 l.

Preparation:

Crush the blackberries a little.
Pour in moonshine, add citric acid and vanillin. Stir, cover and leave for three weeks.
Boil sugar syrup, use the strength of the moonshine as a guide. Cool to +20-23 o C and dilute the drink.

Strawberry

Ingredients:

3 liters of purified moonshine;
2.5 kg strawberries;
1.5-2 kg of sugar (to taste);
1.5 liters of water.

Preparation:

Crush the strawberries and pour moonshine over the berries for 5 days.
Boil the syrup. Dissolve sugar in water and cook for 5-10 minutes.
Cool the 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. Treat your loved ones with your own homemade Quick Baileys. The liqueur will not be as thick as the original, but it tastes like real chocolate Baileys.

Ingredients:

500-700 ml of 40-degree purified moonshine.
Half a liter of coffee cream (10% fat).
A can of condensed cream.
A bar of dark chocolate.
Vanillin packet (2 g).

Preparation:

Break the chocolate bar and melt it in a water bath.
Pour half of the liquid cream into the chocolate. Stir to obtain a homogeneous mass.
Mix the remaining cream with moonshine, add vanillin. Beat with a blender.
Gradually add chocolate and condensed cream and beat until ingredients are completely combined.

Cranberry

Ripe fresh or frozen cranberries are suitable for homemade liqueur.

Ingredients:

A liter of 40-degree moonshine.
4 cups cranberries (0.5 kg).
500 g sugar.
Cardamom and cloves are optional, but you can add 1 piece each for flavor.

Preparation:

Sort the cranberries from rotten and unripe berries, rinse, and let the water drain.
Grind the berries in a blender or meat grinder until smooth.
Pour the cranberry puree with moonshine in a jar, close the lid and leave for 4 days at a temperature of about +20 o C. Shake the jar once a day.
Strain through several layers of gauze and squeeze out the pulp.
Pour the tincture into a saucepan, add sugar and heat a little over low heat. Stir until the sugar dissolves. Try not to overheat the alcohol.
If you decide to add cloves and cardamom, flatten them and toss them into the warm liqueur 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 sugar.

Preparation:

Sort through the cherries, remove stems, leaves and spoiled berries.
Place the cherries in a three-liter jar and fill with moonshine. Cover with a lid and leave in a cool place for 14 days. Shake the contents of the jar periodically.
Drain the moonshine from the cherries, add sugar to the berries and stir. Close both jars and leave for another 14 days.
Place the cherries in a colander, wait for the syrup to drain, then combine it with the moonshine. Stir and leave for a day to infuse.
Pour the prepared liqueur into bottles.

Banana

The classic viscous liqueur from the tropics cannot be completely replicated at home, but you can experiment and get an 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.

Preparation:

Cut and crush the peeled banana. Place the banana in a jar, fill it with moonshine, close the lid and leave for 14 days.
Boil syrup from water and sugar, add vanilla. Cool to room temperature and pour into moonshine. Leave for 30 days.
Filter, bottle and refrigerate for another 30 days.

Raspberry (quick recipe)

Two hours are enough for preparation, since the process does not involve infusion. Fresh or frozen raspberries will do, but the taste of liqueur made from fresh berries is brighter.

Ingredients:

Half a kilo of raspberries.
From 1 to 1.25 liters of 40-degree purified moonshine.
600-700 g sugar.
600 ml water.
A packet of citric acid and vanilla sugar.

Preparation:

Pour water over the raspberries and cook for about an hour over low heat until the berries turn white.
Take out the raspberries and squeeze them. Dissolve sugar in the broth and wait for the “compote” to cool to 20 o C.
Filter and combine with moonshine, add citric acid and vanilla sugar. Stir.
Close the container with liqueur and leave for a couple of hours.
Filter.

The liqueur turns out to be weak, up to 20% vol., but pleasant to the taste and aromatic.

From black currant

Ingredients:

2 liters of water.
Half a liter of moonshine.
Approximately 500 g of sugar, more is possible.
200-300 g black currants.
Cherry and currant leaves - 10-15 pcs.
A teaspoon of citric acid.

Preparation:

Pour water over the washed leaves and berries 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 sugar.

Preparation:

Sort the plums, wash them, remove the seeds and cut the pulp.
Sprinkle the plums with sugar, cover the container with a cloth and leave for a day.
Pour moonshine over the plums, 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 cognac.
A vanilla bean and a few clove buds.

Preparation:

Brew coffee in half a liter of water. Pour into a three-liter jar and close the lid. Leave it for a day.
Filter the grounds from the coffee and mix with moonshine. Add cognac and spices.
Boil syrup from sugar and 500 mg of water. When it cools, pour it into the 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 30 percent cream.
A can of condensed milk.
Vanilla sugar - to taste, about a bag.

Preparation:

Cool the cream and beat with a mixer.
When the foam begins to rise, gradually add sugar, vanilla, and condensed milk. Pour in the moonshine last.
In the finished liqueur, all ingredients should be a homogeneous mass. Place the liqueur in the refrigerator for a couple of hours.

From gloomy moonshine you can make a sweet liqueur that creates an atmosphere of comfort and puts you in a complacent mood. Spare no effort and time, and you will hear words of gratitude, and you yourself will be able to spend more than one pleasant evening with a glass of aromatic drink. If you found our recipes useful, don’t forget to like them, and at the same time share your impressions of the taste of moonshine liqueur.

Homemade liqueur is very easy to prepare; we have collected a wide variety of recipes for you. At home you can prepare liqueur in even 5 minutes!

ground coffee - 40 g
alcohol - 120 ml
sugar - 120 gr
water - 120 ml
zest of 1/3 lemon
vanilla pod

To prepare the liqueur, we need ground coffee, alcohol, 1/3 lemon zest, half a vanilla pod, water and sugar. First, let's take coffee, alcohol, lemon and vanilla.

We remove the zest from the lemon, trying not to capture the white part.

Cut the pod into 2 parts, scrape out the seeds with a knife.

Mix coffee, alcohol, vanilla and zest.

Pour the mixture into a clean, dry bottle. We send the bottle to a dark, cool place for 1 week. Shake the bottle thoroughly every day to mix the contents.

After a week, make syrup from sugar and water. Everything is done simply, to do this, mix sugar with water in a saucepan and bring to a boil, at the beginning of cooking, stir the mixture vigorously so that the sugar dissolves, as soon as the syrup boils, cook for another 5 minutes over low heat and leave to cool. Add the cooled syrup to the coffee mixture and leave to brew for another 1 week, shaking the resulting mixture daily.

After a week, carefully filter the liqueur through a fine sieve and cheesecloth. Pour into a clean, dry bottle and leave to infuse for another 2 months in a cool, dark place.

After 2 months we take out the liquor and enjoy! Serve after dinner at room temperature.

Recipe 2: Baileys liqueur at home

The recipe for the famous Baileys liqueur can be repeated at home.

Condensed milk without sugar – 1 can
Sugar – 250 g
Coffee (powdered, since freeze-dried coffee does not dissolve well in concentrated milk) - 2 tsp.
Vanillin or vanilla sugar – 1 sachet
Vodka – 300 ml
2 eggs

Mix all ingredients except vodka in a metal bowl and whisk.

Place the mixture on low heat. It must be stirred constantly until the sugar and coffee dissolve. The mass should thicken. At this stage it is important to prevent the eggs from curdling, so do not bring to a boil.

Remove the dishes from the stove, cool, then pour in the vodka and mix well.

Strain through several layers of gauze or thick cloth.

Can be used immediately.

Recipe 3: homemade cherry liqueur with condensed milk

A tasty, viscous and incredibly aromatic cherry liqueur with condensed milk, which is created in a matter of minutes in the presence of vodka, condensed milk and any juice except tomato. This recipe uses cherry juice. It combines perfectly with sweet condensed milk, thanks to its sour taste, and makes the liqueur perfectly tasty - not cloying or too sour.

Vodka – 0.5 l
Condensed milk - 100 ml
Cherry juice – 200 ml

Buy just three ingredients and get started with the recipe!

Pour condensed milk into a deep container - you can take both liquid and thick - the result will be the same. But it is better if the condensed milk is made without adding palm oil.

Next, pour cherry juice onto the condensed milk.

Pour in the entire 500 ml bottle of vodka. Don’t worry, 100 ml of condensed milk and 200 ml of juice will dilute 40% vodka and your liqueur will come out with a strength of about 25-26%.

Stir the entire contents of the container with a fork, whisk or long coffee spoon so that all ingredients are mixed together.

Pour the prepared cherry liqueur with condensed milk into a decanter, jug, etc., and then pour into glasses and serve along with sweets.

Recipe 4: strawberry liqueur with lime juice (with photo)

The aromatic sweet taste of strawberries in the liqueur is diluted with the sourness of lime, and vodka holds these two ingredients together. The result is an incredibly languid and viscous drink.

Strawberries - 400 g
Vodka – 250 ml
Sugar - 100 g
Lime juice - 1.5 tbsp.

Rinse the berries in water and tear off their tails. Place in a bowl and add granulated sugar, pureeing them in a blender until smooth. You should not increase the dose of granulated sugar, since the strawberries themselves will give greater sweetness to the drink.

Cut the lime into halves and pierce one half with a knife several times, then squeeze out the juice. If you don't have lime, you can use lemon.

Pour vodka into the bowl and blend everything again with a blender.

Pour the prepared liqueur into glasses and into a bottle.

Recipe 5: Simple mint liqueur at home

It can be drunk both in its pure form and used to prepare a wide variety of cocktails and infusions.

Fresh mint - 6-7 sprigs
Vodka - 1 glass
Sugar - 1 glass
Water (boiling water) - ½ cup

Homemade mint liqueur is best made from fresh plant sprigs. However, it can also be prepared from homemade preparations - frozen or dried mint. Rinse the branches well in running water, carefully tear off all the leaves. Grind the leaves with a knife or in a blender, chop the stems separately.

Transfer the mint mixture into a convenient glass jar, fill it with vodka and place in a cool place.

Mint liqueur at home will be ready for use in 2 weeks.

When the mint tincture is already sufficiently saturated, it will need to be strained through a fine strainer or several layers of gauze. Pour the purified drink into a clean jar and refrigerate.

Mix sugar and water in a saucepan, put on low heat and cook the syrup. Cool the syrup and pour it into the mint tincture. Mix the drink well and put it in the freezer for several hours.

You can try mint liqueur. However, if you like richer drinks and are willing to wait, leave the liqueur at room temperature for another 2-3 weeks. The longer the drink infuses, the more tender and brighter its taste will be.

Recipe 6: coconut liqueur with condensed milk (with photos step by step)

vodka – 400 ml
condensed milk - 1 can
whole coconut - 1 piece

Recipe 7: Homemade Limoncello with alcohol

Limoncello is a traditional Italian liqueur, served at the end of or during dinner to restore flavor between courses. Although this drink can be called lemonade, it is only alcoholic.

Ready limoncello is best kept in the refrigerator and served chilled. You can also prepare an aperitif based on it by mixing it with mineral water or sparkling wine, and adding lemon shavings and ice cubes to the glass.

water - 400 ml
sugar - 250 gr
lemon - 5 pcs
ethyl alcohol 95% – 200 ml

Recipe 8: caramel liqueur in 40 minutes (with photo)

Incredibly tasty, moderately thick and sweet, with a delicate caramel taste, the liqueur will decorate any banquet. Such a light and pleasant alcohol will be appreciated by both women and men who respect a high-quality and appetizing product.

200 grams of boiled condensed milk;
200 ml water;
200 ml vodka;
instant coffee.

Pour boiling water into a deep bowl, add instant coffee, stir the mixture thoroughly and bring it until smooth.

Pour the remaining water into the saucepan and add the boiled dairy product.

Cook for 3-5 minutes, constantly stirring the mixture with a spatula.

Mix the coffee and caramel mixture and cool it.

Add vodka to the mixture, stir thoroughly and let it brew for 3-4 hours. Cool it down.

Treat your dear guests to a delicious and aromatic alcoholic drink, and enjoy homemade coffee-caramel liqueur during a casual conversation.

Recipe 9, quick: velvety banana liqueur

Vodka (good) - 50 ml
Condensed milk - 100 g
Cream (10%) - 100 ml
Egg yolk - 1 pc.
Banana (ripe) - 1-2 pcs.

Everything is very simple!!! Beat all ingredients using a blender for 3-4 minutes! Pour and use! If, suddenly, there is any liquor left, store it in the refrigerator! Have a nice get-together!

Recipe 10: Homemade dandelion liqueur based on moonshine

To make dandelion liqueur at home, you need to collect a large bouquet of these flowers. Choose a sunny day when the flowers are open. Do not pick dandelions after rain - they will not contain nectar. Wait one day, new flowers will open. Don't pick up plants near roads or in parks. Find an untrodden clearing. According to the recipe, the flowers cannot be washed, otherwise all the nectar will be washed away.

Dandelion petals – 250 grams;
Purified moonshine 40% – 0.5 liters;
Sugar – 250 grams.

It is necessary to separate the petals from the base - pull them out with your hands or cut them off with a knife. If you leave the base, the liqueur will taste bitter. Remember - do not wash

Pour sugar and petals into the jar in layers, about 2 cm each. The first and last layer should be sugar.

Seal the jar tightly and leave for 3-4 weeks. Shake occasionally. After 4 weeks the mixture will turn into a yellow syrup. If fermentation suddenly begins, add 50-70 grams of sugar.

Squeeze the syrup through cheesecloth and discard the petals.

Mix the syrup with moonshine and leave it alone in a dark place for 3 months.

Drain off the sediment and pour the dandelion liqueur into glass bottles. You can use it immediately or let it brew for another 2 months. The taste of the drink will improve.