Strong homemade liqueurs. Tincture recipes

Alcoholic tinctures of medicinal plants

Even in ancient times, people became convinced that if medicinal plants insist on alcohol or vodka, then their healing effect is stronger than when using infusions and decoctions. Nowadays, both in folk and in official medicine, a huge range of various tinctures of medicinal plants are used to help defeat various diseases.

It is not difficult to prepare medicinal tinctures on your own, at home, since this does not require special equipment, and the purchase of raw materials is inexpensive.

What are herbal raw materials? These are herbs, roots, leaves, flowers, berries, etc. They are fresh and dried. Usually, the raw material is finely crushed with a knife or passed through a meat grinder, and also pounded in a special mortar. After crushing, the raw material should be placed in a glass container.

To obtain the infusion, the prepared raw materials are poured with alcohol (70 or 96%) or vodka and kept in a dark and warm place (with a temperature of about 20-24 ° C) for a certain time. Some tinctures are ready in a matter of hours, others may take a whole month.

The finished tincture must be filtered, but this rule does not apply to not all tinctures. The explanation is simple: as long as plant raw materials are immersed in alcohol, its healing properties are stronger. Usually, tinctures keep well in the dark at room temperature, but some types of them need to be kept in the refrigerator.

Collection, preparation and drying of raw materials

The procurement of medicinal raw materials (roots, stems, leaves, fruits, bark, buds, flowers) begins at a time when it contains the maximum amount of nutrients. So, for example, the aboveground parts of plants are recommended to be collected in the period from the beginning of flowering to the ripening of fruits, underground - at the end of the growing season, when they have accumulated a supply of nutrients.

The collection of aboveground parts (stems, leaves, buds, bark, flowers, fruits, seeds) of plants is carried out in good clear weather, since raw materials moist from dew or rain are difficult to dry.

The bark is harvested in April-May, during the period of intensive sap flow, when it peels off easily. The maximum amount of active nutrients is contained in the young bark, so it is harvested from 1-2-year-old branches or seedlings.

Old, cracked, as well as moss and lichen-covered bark is not suitable for collection, since it is poor in nutrients. On the trunk with a sharp knife, first, annular cuts are made to the wood at a distance of 20–30 cm from each other, then 1–3 longitudinal cuts between the rings.

The bark is slightly peeled off and left to dry for 1-2 days. After that, the bark is collected, dried, and crushed.

If harvesting is carried out in forestry, it is advisable to first find out on which trees you can cut the bark. In other cases, it can only be harvested from 1–2 branches, so as not to destroy the tree.

The buds are harvested around March-April, after swelling, but before blooming. Large buds can be carefully cut with a sharp knife directly from the branches. If the buds are small, then the branches are first cut, slightly dried, and then threshed.

Leaves are harvested shortly before or during the flowering period, except for those species in which leaves appear only after flowering ends. The leaves are carefully cut (especially from the stems, so as not to damage the plant) with a sharp knife, thick juicy petioles, which practically do not contain useful substances, are removed. Nettle leaves can be picked with gloves or by first mowing the grass and keeping it for about 1–2 days, after which the aerial parts will lose their pungency.

Flowers (corollas and petals) are harvested during the budding period or at the beginning of their blooming. The inflorescences-baskets are harvested at a time when the marginal petals are located horizontally, and if they are not there, at the time of the blooming of the marginal tubular flowers. The exception is arnica, the flowers of which are harvested before the edge petals take a horizontal position. The pedicels of the collected flowers are removed and folded, without compaction, into prepared baskets.

Grass (leafy and flowering stems and shoots, sometimes with flowers), herbaceous and semi-shrub plants are harvested at the beginning of flowering, cutting off with a sharp knife at the level of the lower leaves. In species with woody stems (wormwood, sweet clover, etc.), they are discarded, harvesting only leaves and flowering tops.

Fruits and seeds are harvested when they are fully ripe, early in the morning or late in the evening in wet weather. Juicy fruits are removed carefully so as not to damage, and immediately sent to drying, before they have time to cake. In no case should spoiled or unripe fruits be used.

The underground parts (roots, rhizomes, rhizomes with unseparated roots, tubers) of plants can be harvested in any weather, since they must be washed before drying.

Roots are harvested in the fall: in annuals at the end of the growing season, in biennials - in the fall of the second year, in perennials - in the fall of the second or third year. The exception is two-leaved lyubka, the tubers of which are harvested in July. The underground parts of plants can also be harvested in early spring, before the start of the growing season.

Roots, rhizomes and tubers are carefully removed from the soil with a shovel or pitchfork, shaken off, cleaned of large lumps of dirt and washed in cold running water. The underground parts of plants that contain saponins and mucous substances (male fern, some orchids, burdock, cyanosis, etc.) are not washed, but cleaned with a stiff brush and carefully peeled off the upper skin. True, in some cases (if the roots are heavily contaminated) they are nevertheless washed, but very quickly, otherwise the raw material may lose saponins, swell and darken.

When harvesting, underground raw materials should be collected so that a certain amount of plants remains for resumption of planting.

Collected and cleaned of impurities, rotten and brown parts, the raw material is crushed, seeds, buds and fruits are sieved to remove dust and debris. Then it is placed in an even thin layer on prepared trays and dried in a darkened and well-ventilated room (in the attic or under a canopy). Do not dry in direct sunlight, especially flowers, grass, leaves and rhizomes.

The buds are placed in a thin layer on trays and mixed periodically during drying.

Dried outdoors under a canopy or in a cool, well-ventilated area, as they can begin to bloom when warm.

The bark is placed in a single layer on a tray and dried in a well-ventilated area or outdoors. Correctly dried bark becomes brittle.

Leaves are placed on a tray in 2-3 layers and dried in a well-ventilated area, periodically turning over. Properly and completely dried grass becomes brittle. After that, it is left in the fresh air for a few more days so that it absorbs moisture from the air and does not crumble when packed.

Flowers are placed on the tray in a thin layer so as not to turn over; complex inflorescences-baskets from time to time should be agitated for even drying.

Roots, rhizomes and tubers are dried in the shade in a well-ventilated area. Large and thick underground parts of plants are pre-cut lengthwise into several parts, and long ones are also cut across, so that they dry out faster. When properly dried, roots become brittle.

Plants rich in essential oils (mint, lemon balm, jasmine, oregano, thyme, etc.) are placed on the tray in a thick layer and dried slowly at a temperature of 25-30 ° C, due to which the concentration of essential oil in them increases.

It is necessary to quickly dry plants containing glycosides and alkaloids (foxglove leaves, dope, henbane, centaury, lily of the valley, motherwort, etc.) and vitamin-containing species (rose hips, strawberries, primrose leaves, etc.), since these substances quickly evaporate and are destroyed ... The former are dried at 50–60 ° C, the latter at 70–90 ° C, and if essential oils (black currant) are contained with vitamins, at 50–60 ° C.

Finished raw materials are packed in paper or cardboard bags, but it is best to use glass or metal containers with a tight-fitting lid. Store raw materials in a well-ventilated, dark, dry and clean room. Strong-smelling substances (kerosene, naphthalene, etc.) must not be stored in this room, since the raw material easily absorbs extraneous odors.

Adam's root

Ingredients: grated adam's root - 1 glass, vodka - 200 ml.

Preparation: Grate the fresh root until a glass is formed. Pour 200 ml of vodka and leave for 24 hours. Rub the painful areas of the body with arthritis, radiculitis, rheumatism, gout, joint pain and cervical plexitis.

Calamus marsh

Ingredients: dry crushed calamus root - 50 g, vodka - 0.5 l.

Preparation: add vodka to the calamus root. Place in a dark place for infusion, remembering to shake the mixture every day.

After 10 days, strain the prepared tincture.

Reception of tincture is indicated for poisoning, diarrhea or dysentery - 1 tsp each, washed down with 0.5 cups of hot tea or plain boiled water at room temperature. If necessary, it is allowed to repeat the intake of the same dose after half an hour.

Recipe 1.

Ingredients: birch buds - 50 g, vodka - 0.5 l.

Preparation: after combining the components, teach the mixture for 10 days. Drink 1 tsp tincture. 3 times a day with water, 15–20 minutes before the start of a meal. The tincture is recommended for liver diseases, an attack of acute rheumatism, as well as frequent convulsions. Birch tincture can also be used externally as an analgesic drug, that is, treating a wound or a bruise with it.

Recipe 2.

Ingredients: vodka - 6 l, young birch leaves - 100 g (or birch buds - 200 g).

Preparation: add vodka to the herbal ingredient and place the resulting mixture in the heat for infusion for 3 days. After this time, pour the resulting tincture into a separate bowl, pour the leaves with vodka again and repeat the whole procedure. Leave the mixture for the third time not for 3, but for 10 days. You will receive three infused vodkas. Strain and mix.

Drink the finished product 50 g 2 times a day: in the morning on an empty stomach and in the evening before dinner.

Birch vodka is useful for stomach pains, colds.

It is also effective in the treatment of any wounds, since it disinfects well and has a healing effect.

Note: the leaves for this drink should be collected in early May, and not close to the trunk, but from the thin ends of the branches, where the new leaves are located.

Walnut

Recipe 1.

Ingredients: walnut partitions, vodka.

Preparation: Finely crush the indicated parts of the walnuts so that they can be filled to the top with a regular glass bottle.

Add vodka there and place it in a cool dark place for 2 weeks to form a tincture.

Drink the finished tincture for pain in the heart, arrhythmias or shortness of breath. Dosage: 30-40 drops, once a day. Each time, drink the tincture with 0.5 cups of boiled water.

Recipe 2.

Ingredients: shells of 14 walnuts, vodka - 0.5 liters.

Preparation: using a hammer, crush the shells finely, add the indicated amount of vodka and place the future tincture in a dark, warm place for 1 week. After this time, strain the finished product. Drink 1 tbsp of tincture. l. on an empty stomach in the morning. Continue the course of treatment until the end of the prepared tincture. This recipe is recommended for a wide variety of diseases - bronchitis, salt deposits, ovarian cysts and goiter.

White melilot

Ingredients: dry grass - 100 g, vodka - 0.5 l.

Preparation: Grind 100 g of dry grass and pour 0.5 l of vodka, leave for 14 days. Strain the finished tincture and take 10-15 drops orally 3 times a day before meals with water, for endometriosis, infertility and hormonal imbalance.

Decop, or marsh cinquefoil

Ingredients: rhizomes of marsh cinquefoil, vodka.

Preparation: chop the vegetable raw materials and fill them with 1/3 liter jar. Top up with vodka (up to the rim of the pot) and place the container in a dark place for infusion. After 3 weeks, the infusion is ready. It is recommended to drink it 3 times a day before meals, 1 tbsp. l.

Indications for use: pain in joints, spine, gynecological diseases.

For pain in the joints and spine, taking the tincture inside is useful to combine with compresses from the same tincture, which should be done at night.

Calendula officinalis

Ingredients: calendula flowers - 25 pcs., medical alcohol - 100 ml or vodka - 1 glass.

Preparation: add vodka to the calendula flowers. Dilute the finished tincture with water immediately before use. Use for sore throat, for making lotions and treating wounds, as well as for preventing colds and inflammation of the oral mucosa (for rinsing - 1 tsp. Dilute the tincture in 1-2 glasses of water).

In order to enhance the therapeutic effect, simultaneously with rinsing, you can massage the gums.

Ingredients: bark, vodka.

Preparation: for the preparation of the tincture, the bark is used, which is harvested in early spring before the first leaves appear on the viburnum. The bark is crushed and poured with vodka in a 1: 1 ratio.

Take a tincture of 20-40 drops 2-3 times a day before meals for hemorrhoids and uterine bleeding.

Saxifrage

Ingredients: quarry leaves, vodka.

Preparation: Fill a third of the glass with chopped saxifrage leaves, top up with vodka and pour the mixture into a bottle with a screw cap. Leave in the refrigerator for 3 weeks. Strain the finished tincture and take orally 1 teaspoon 2 times a day, washed down with apple or lemon juice with sclerotic plaques in the vessels.

The duration of the course of treatment is 1 month. If necessary, after 2 weeks, the treatment can be repeated.

Potato

Ingredients: potato sprouts - 1 tbsp. spoon, vodka - 200 ml.

With radiculitis, vodka tincture of potato flowers helps. During an exacerbation, the affected areas of the body are rubbed with it and taken inside, 1 tablespoon 3 times a day. To ease the course of colds, you can use alcohol tincture of potato sprouts. With a runny nose, it is diluted with water and instilled into the nose, with a dry, exhausting cough, it is taken orally, with a sore throat, rinse the throat with an aqueous solution.

Regular intake of vodka tincture of green potato sprouts (1 tablespoon of dry sprouts per 200 ml of vodka) significantly improves vision. To do this, they must be insisted for a week and take the remedy 1 teaspoon 3 times a day.

Ingredients: nettle harvested in May - 200 g, vodka - 0.5 l.

Preparation: finely chop nettles, put in a bottle and add vodka. Wrap the neck of the bottle tightly with gauze and leave to infuse: the first day in the light, then 7 days in the dark. The mixture should be shaken every day.

After the indicated time, strain the tincture.

Drink it before meals and at bedtime for 1 tsp. The main therapeutic effect of this tincture is tonic and restorative, therefore it is often prescribed to the elderly.

Ingredients: lily of the valley flowers, medical alcohol.

Preparation: with the flowers of this plant, fill a half-liter bottle to 2/3 of its volume.

After 15 days, she is ready. Strain the tincture and drink it 3 times a day, 10 drops, diluted with water, 20 minutes after eating during stress or unmotivated anxiety. Lily of the valley tincture is also prescribed in case of depression in women during menopause.

Lily white garden

Ingredients: lily petals, vodka.

Preparation: crushed lily petals, to which several whole ones are added, fill a half-liter bottle of dark glass by a third, then pour vodka to the top, close the cork and put the bottle in a cool dark place for 1 month. The tincture is used externally to treat acne, pustular and other wounds.

Recipe 1.

Ingredients: ripe seeds of two-year burdock, collected in autumn, - 40 g, vodka - 0.5 l.

Preparation: Combine burdock seeds with vodka in one bowl and place in a dark place to get tincture. The mixture must be shaken every day. After 14 days, strain the tincture.

It can be successfully used for joint pain for the preparation of compresses, as well as for osteochondrosis, arthrosis and arthritis.

Recipe 2.

Ingredients: burdock leaves, collected in May, honey - 1 kg, vodka - 1 liter.

Preparation: Grind the leaves in a meat grinder, squeeze the gruel well, add honey and vodka to 1 liter of the resulting juice, mix. Place in a cool dark place for infusion (just not in the refrigerator). After 3 weeks, the tincture is ready.

Take orally on an empty stomach for 1 tbsp. l. in a day. This tincture has a tonic and tonic effect.

Melissa officinalis

Ingredients: grass - 20 g, alcohol - 100 ml.

Preparation: the tincture is prepared from 20 g of herbs and 100 ml of alcohol or 1 glass of vodka.

Take 15 drops 3 times a day for bloating.

Juniper

Ingredients: juniper roots, alcohol.

Preparation: Rinse juniper roots under running water, dry slightly, chop and fill a glass jar with them to the top. Pour in alcohol and leave for 2 weeks in a dark place, shaking daily.

Strain the finished tincture and take orally 1 tablespoon 3 times a day 30 minutes before meals with deposition of salts and especially heel spurs.

Grind 20 g of dried berries into powder and pour 100 ml of vodka. Insist for 3 weeks in a dark place.

Take 15 drops, mixed to an emulsion with a teaspoon of unrefined vegetable oil, 3 times a day, 10 minutes before meals for gastroenteritis, stagnation of bile secretion, and clogging of the gallbladder with sand and stones.

Dandelion medicinal

Ingredients: dandelion root - 10 g, vodka - 700 ml.

Preparation: Pour 10 g of crushed dried dandelion root with 700 ml of vodka and leave for 10-12 days in a dark place.

Take 1 tablespoon 3 times a day for lung diseases and spleen tumors.

Northern fir

Ingredients: needles - 100 g, vodka - 200 ml.

Preparation: vodka tincture of needles (2: 1) is a good wound healing and disinfectant. Therefore, it is recommended to use it 14 days after preparation for the treatment of wounds, abrasions, ulcers in order to quickly heal.

Wormwood

Ingredients: wormwood - 15–20 g, alcohol - 100 ml.

Preparation: 15–20 g of wormwood are poured with 100 ml of alcohol or 1 glass of vodka. The tincture is taken 15–20 drops 3 times a day for pain and stomach cramps.

Duckweed

Ingredients: duckweed, vodka.

Preparation: fill a third of the volume of a half-liter bottle with duckweed and fill it with vodka in a 1: 1 ratio. Insist for a month in a dark place.

Take for the prevention and treatment of ARVI, influenza (1 tablespoon 2-3 times a day) and other colds. The tincture gives good results in the treatment of vitiligo and significantly improves the condition of patients with blood diseases.

Rhodiola rosea, or golden root

Ingredients: golden root - 50 g, vodka - 0.5 l.

Preparation: chop 50 g of fresh root, place it in a dark glass jar and pour 0.5 l of vodka. Insist in a dark place for 10 days.

Take 10 drops orally 3 times a day 30 minutes before meals for severe nervous diseases, including schizophrenia and epilepsy. The duration of the course of treatment is 10 days, then a two-week break is taken and 2 more courses are carried out.

Common lilac

Ingredients: lilac flowers - 1 glass, vodka - 0.5 l.

Preparation: for the preparation of the tincture, 1 glass of lilac flowers per 0.5 l of vodka is used. It is used as a rubbing for rheumatism and for compresses for bruises and wounds.

For the treatment of bronchitis, a stronger tincture is prepared: a liter jar is filled to the top with lilac flowers, poured with vodka and infused for 10 days. It is taken orally at night, pouring 100 ml of tincture into a glass of strongly brewed tea. They drink in small sips.

Ingredients: green pine cones, collected in spring, vodka.

Preparation: Finely crush the pine cones and place in a three-liter jar so as to fill it to the top. Pour in vodka and close the neck of the jar with a polyethylene lid. Place in a dark place for 7 days. After this time, strain the tincture, but do not rush to throw away the cake, since you can infuse vodka on it 3 more times.

Drink the tincture in 1 tbsp. l. 3 times a day 15–20 minutes before meals. Pine tincture is prescribed for hypertension and as a sedative. Also, this tincture has a strong disinfectant effect.

Ingredients: poplar buds - 1/2 cup, vodka - 0.5 l.

Preparation: pour half a glass of poplar buds with 0.5 liters of vodka and leave for 10 days in a cool dark place (not in the refrigerator!), shaking daily. As an external agent, the tincture relieves itching of any origin (from insect bites as well), helps with allergies, promotes rapid healing of purulent wounds, cuts, ulcers, abscesses, relieves acne and acne.

With the tincture, weeping fungus between the toes and dry nail fungus can be cured. To do this, at night, a napkin soaked in tincture is placed on the sore nail, covered with cellophane on top and fixed with a bandage. In the morning, the softened nail is cut off and so on until the sore nail comes off completely.

For colds, 15–20 drops of the tincture are added to 1 tablespoon of water and taken orally 30 minutes before meals. When coughing with tincture, rub the chest, and with a runny nose, make a lotion on the bridge of the nose.

Ferula

Ingredients: ferula root - 20-60 g, vodka - 0.5 l.

For medicinal purposes, the resinous root of the plant is used, which has a characteristic aroma that resembles the smell of needles.

Preparation: for the preparation of the tincture, take 20-60 g of fresh crushed root and pour 0.5 l of vodka.

In the process of infusion, a white precipitate forms on the bottom of the dish. Take a tincture of 1 teaspoon, dissolved in a glass of water, 3 times a day before meals for diseases of the liver, kidneys, gastrointestinal tract, leukemia, mastitis, breast cancer, loss of energy, nervous disorders, sore throat and loss of voice. Tincture is used to lubricate wounds, abscesses.

Ficus elastic, or rubber tree

Ingredients: leaves - 600 g, vodka - 200 ml.

Preparation: Vodka tincture of finely chopped leaves of the plant (3: 1) is used to rub the diseased parts of the body with rheumatism. It is necessary to insist on the drug for at least 7 days.

Common hops

Ingredients: hop cones - 25 g, medical alcohol - 100 ml or vodka - 1 glass.

Preparation: add vodka or alcohol to the cones, let it brew and take 10-15 drops a day.

The range of application of this tincture is very wide. It is prescribed for cystitis, cholecystitis, metabolic disorders, neuralgia, and also as an effective pain reliever for an attack of sciatica, in the latter case, rub the tincture into the lumbar region.

Garlic

Ingredients: garlic - 1 large head, vodka - 0.5 l.

Preparation: finely chop or pound the head of garlic, place in a half-liter bottle made of dark glass and slightly warmed up. Then add vodka to the garlic. Insist the mixture, following the canons of traditional medicine - in the period from new moon to full moon, do not forget to shake the bottle 2 times a day. It is better to do this in the morning and evening. After straining the finished tincture, store it in a cool place (but not in the refrigerator).

The tincture is indicated for the prevention of colds, acute respiratory viral infections and influenza during epidemics. Drink it 10-15 drops 2 times a day - in the morning and at night before going to bed.

Celandine

Ingredients: celandine - 10-15 g, alcohol - 100 ml.

Preparation: For shortness of breath, take 20 drops, 2 times a day, a tincture made from 10-15 g of celandine and 100 ml of alcohol or 1 glass of vodka.

Rose hip

Ingredients: dried rosehip roots - 100 g, vodka.

Preparation: finely chop the rosehip roots and pound, add vodka and leave to infuse in a dark place in a bowl with a tight-fitting lid or cork.

Take a tincture of 1 tbsp. l. 3 times a day before meals for arthrosis, osteochondrosis, salt deposits, bursitis and gouty arthritis. Since rosehip tincture has a strong diuretic effect, during its intake, preference should be given to products containing a lot of potassium, calcium and magnesium.

The course of treatment usually lasts 40 days. Women during the menstrual cycle should refrain from taking rosehip tincture.

Eucalyptus wide

Ingredients: eucalyptus leaves - 100 g, vodka - 0.5 l.

Preparation: mix the indicated ingredients, let it brew. Use this tincture for sciatica and rheumatism, rubbing it over painful areas.

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Many moonshiners are of the opinion that quick liqueurs made on moonshine cannot convey the taste of the same level as that of an alcoholic drink that has stood for several months. However, if guests are due to arrive in a few days, the owner of the house does not have time and needs quality advice on how to make a tincture at home.

Secrets for the right preparation

Technologies for the rapid preparation of tinctures on moonshine are not particularly difficult, so even novice moonshiners can use them. If there is a desire for an alcoholic drink to be especially tasty and have a bright aroma, with a short infusion, you need to know the secrets of its preparation. These include:

Do you prepare instant tinctures?

There was a case!No

The acceleration of the fermentation process will occur faster if you put the bottle on a sunny windowsill.
The raw materials added to create flavor (spices, herbs or nuts) do not need to be cut too finely. Small raw materials delay the process of filtration of the tincture, which will interfere with fast preparation.
The moonshiner should shake the container with the drink as often as possible, since these actions lead to the rapid saturation of the liquid with the aroma from the spices.
Some of the fastest moonshine infusions are obtained from, and mint. The liquid will acquire a noble aroma within 2-3 days from the day of infusion.
Tincture on moonshine requires getting rid of the unpleasant fusel odor, so experienced moonshiners often use double distillation.

Sometimes, before preparing a strong drink, moonshiners want to give the drink a special color. If you learn the additives that give a certain color to the drink, then you can decorate it and please the guests:

a blue tint is achieved with cornflowers;
sunflower seeds will give a purple hue;
after adding saffron, the tincture will be quite saturated and with a yellow tint.

Basic principles of creating a tincture with berries

An alcoholic drink, created in a few days, will turn out to be fragrant if it is created in compliance with the principle of preparing drinks with alcohol, as well as berry or herbal ones. These include the following recommendations:

if berries are used as part of a tincture, then the alcohol strength should be higher than with other ingredients, since berries are able to lower the alcohol strength by secreting juice;
for a herbal drink, it is recommended to choose moonshine, the strength of which is 50%, if it is more than 60%, then you need to add water;
if there is a goal to create an alcoholic drink with a caramel flavor, then berries, for example, cherries, need to be baked a little in the oven before the cooking process;
the process of creating berry-based moonshine is recommended to be carried out from frozen raw materials, since it is capable of releasing a larger amount of juice;
it is important not to open the lid and not taste the drink during infusion, since the taste can be spoiled due to the oxidation process of the drink;
infusion must be carried out in a warmed place.

To prepare a high-quality drink, you need the correct sequence of actions and accuracy, subject to the preparation conditions.

Recipes

Before you start preparing the selected tincture, you must study its recipe and follow the procedure for infusing the drink.

Quick cranberry tincture

It is known for its mild taste with sour notes. Its preparation will take a minimum period of time from 12-15 hours.

For this recipe, the moonshiner will need the following ingredients:

cranberries in the amount of 200 grams;
moonshine-0.5 liters;
honey or sugar optional.

The first thing to do: pour boiling water over the cranberries. For this, the berries are laid out in a container and poured with water for three minutes. After the berries are ready, you need to drain all the water, take a wooden mortar and thoroughly grind the cranberries.

After grinding, the cranberries are poured with moonshine. After 12 hours of infusion, the drink is passed through a filter, then a little honey or sugar is added for taste. All contents are thoroughly stirred, then put on fire so that the liquid reaches the boiling process. Then they are removed from the stove and after the alcohol has cooled down, they are served to the table.

Mint moonshine

A delicious as well as flavorful self-brewed moonshine can be created in two days. For the recipe, you need to take moonshine (one liter) and two tablespoons of dry mint.

Prepare myt moonshine as follows:

Mint is poured with pre-prepared moonshine.
The tincture must be removed for a couple of days in a dark place.
The resulting tincture is filtered first through cheesecloth, and then through cotton wool.
If desired, you can add honey to create a specific flavor and stir the mixture.
Remove the drink for another day for infusion.

Quick mint-based moonshine is easy to drink, and a slight chill remains in the mouth after drinking the drink.

Lemon tincture (early ripening)

Many moonshiners know that the process of heating the tincture will significantly speed up the time it takes to saturate the liquid with a pleasant aroma from the additives. Lemon infusion is no exception.

This is ideal for a situation when loved ones come to the house, but there is no wine drink for a treat.

Products needed to create a tincture:

moonshine, where its strength is not less than 50%;
half a lemon;
4 carnations;
sugar added at 70 grams.

It is important to prepare this drink with a tightly closed lid so that the alcohol does not evaporate from the final product.

Correct preparation consists in the following algorithm of actions:

On the same basis, you can prepare a tincture with the main component of cranberry.

Video recipe for lemon tincture

Horseradish

Horseradish is a useful drink, as it is the prevention of colds.

For cooking you will need:

horseradish root - about 40 grams;
one spoonful of honey;
a pinch of salt;
moonshine-0.5 liters;
ginger - 20 grams.

Cooking should be done as follows:

This drink is suitable for pickled dishes and fatty foods.

Nutcracker recipe

Nutcracker, when consumed in reasonable quantities, is beneficial to the human body. It is often used as an aperitif before a hearty meal.

For cooking, care must be taken to prepare the following products:

A tablespoon of sugar;
prepared moonshine-0.5 liters;
dried zest in the amount of 20 grams;
leaves from black currant-3;
Cedar nuts - 40 grams;
vanillin.

The cooking process is built as follows:

The nuts are poured over with boiling water to eliminate the resin, as well as the aroma of the spruce. It can be removed with boiling water: the nuts are doused with hot water at least three times.
Nuts must be finely chopped, and then add all the ingredients to the jar, pour over the moonshine and stir the contents.
The nutcracker drink should stand in a dark place for at least 14 days, while it is often shaken.
The drink is filtered through several layers of clean gauze.
After filtration, the tincture is left in a dark place for at least three days.

It is allowed to add various herbal additives and berries to such a tincture, but the main rule is that they do not interfere with the aroma of cedar.

Brandy recipe

Recognized as one of the simplest, but at the same time well-known alcoholic beverages on moonshine. For him, you need to cook products such as:

berries from red rowan - about 300 grams;
apples from the winter variety - 4 pieces;
moonshine with a strength of fifty degrees-1 liter.

Preparation is carried out according to the following recipe:

Apples are cut into slices for further placement in a container.
Next, apples are laid out in a jar, and then rowan berries so that they take up less than half of the container for further infusion.
Then the contents are poured with alcohol and removed for two weeks.
Strain the drink. This can be done with several layers of cotton wool.

The resulting alcoholic drink has a characteristic mountain ash smell and a pleasant aroma. Therefore, it is recommended to consume it together with fruits.

You can easily make alcohol tinctures yourself. This drink turns out to be strong and aromatic, and the quality is not inferior to store alcohol. Homemade products are made from fresh fruits, berries or herbs with the addition of vodka or brandy. Each of the alcoholic tinctures is slightly different in taste - it depends on the type of fruit, the duration of infusion, and many other factors. They can be safely taken to the festive table at any time of the year. In addition, during the preparation of homemade tincture, you can accurately verify the quality of raw materials, the absence of dyes and synthetic flavors.

Alcoholic tincture consists of any kind of strong alcohol and base. If you combine these two components, the liquid is saturated with taste and aroma, while not losing strength. At home, homemade tinctures are prepared from a week to several months, depending on the type of the main raw material. You can also use not the best quality fruits and berries. They can be partially knocked out or spoiled - all of these areas are easy to remove, and the rest can be taken as a basis.

The process of making tinctures at home includes several stages:

preparation of raw materials - fruits, berries or herbs are cleaned of dirt and impurities, crushed or pureed (depending on the recipe);
insisting - the duration of this stage can reach up to several months;
straining - ready-made tinctures do not contain impurities and residues of raw materials;
storage - the liquid is poured into glass containers and kept in a cold room for several years.

Recipes for alcohol tinctures are simple and affordable; you do not need to purchase special equipment to prepare them. Alcohol is used to prepare drinks with various flavors. Some of them can be used also for medicinal purposes - herbal extracts are used to improve appetite, restore the functioning of the gastrointestinal tract, and also to relieve inflammation.

Recipes

A huge number of homemade tincture recipes allows you to choose the simplest and most delicious. Today, you can find a huge number of ways to diversify a recipe by combining your favorite flavors. Including there are quick methods of preparation - they will come in handy if you urgently need a drink for a holiday or a visit of guests.

For lovers of healthy alcoholic tinctures prepared with their own hands, there are several options:

herbal drinks - they are also used for medicinal purposes;
berry tinctures - sweet and aromatic, they can even be made from jam;
fruit liqueurs are a great way to find use for a rich harvest of apples, pears, and other fruits.

Cedar alcohol tincture

For you need 4 tablespoons of nuts, not peeled from the shell and 500 ml of vodka or alcohol. For taste and aroma, you can add 1-2 tablespoons of sugar and vanillin, as well as currant leaves and grated lemon zest. Cooking takes place in several stages:

in a separate container, boiling water is poured into the nuts and drain the water, repeat the procedure three times - this way the finished liqueur will not taste bitter;
put all the ingredients in a glass bottle, add alcohol and leave warm for 10 days;
strain the tincture, pour into a bottle for storage;
after another 4 days it is ready for use.

The recipe for cedar tincture is simple, but you need high-quality nuts for it. They must have a strong shell, free from unpleasant odors and signs of deterioration. Before cooking, the nuts must be sorted out and cleaned of impurities.

Cranberry tincture on alcohol

The cranberry tincture turns out to be thick and rich, with a bright aroma of spices. For 2 liters of alcohol or vodka, you need 400 g of fresh berries, a few tablespoons of honey and lemon peel to taste. Lovers of sweet liqueurs can additionally add 2-3 tablespoons of sugar.

Tincture recipe:

rinse the berries and wash them to a puree state, leave in a warm place for 2 days;
add 1 liter of alcohol and leave to infuse for a week;
strain the tincture, pour the liquid into a separate container and leave, and pour the remaining alcohol over the berries;
after a week, strain the liqueur, combine the liquid from two bottles, add inter and spices;
leave for another week, and then strain and serve.

In winter, this liqueur can be prepared from frozen berries. They do not differ in taste and retain all their useful properties. However, after defrosting, the aroma may become less saturated, therefore it is recommended to increase their dosage to 450-500 g per 2 liters of alcohol.

Chokeberry tincture on alcohol

Rowan berry tincture is not only delicious alcohol, but also a well-known medicine. In winter, it boosts immunity and helps to cope with colds. For 1 liter of vodka or alcohol, you will need 1-1.5 kg of ripe berries, 500 g of sugar and a few tablespoons of dry cloves. The filling is prepared according to the following recipe:

rinse and sort out the berries, crush them to a state of gruel and leave warm for several days;
add sugar and spices, add alcohol and leave in a dark room for 2 months;
strain the liquid, pour into a storage container and serve.

Rowan berries have a characteristic sour taste, so the tincture of them is prepared with the addition of a large amount of sugar. Rowan also goes well with other red berries: cherries or currants.

Viburnum tincture on alcohol

Kalina is an excellent protection against colds and viral infections, so you should definitely stock up on such a drink for the winter. For 1 liter of alcohol, you will need 1 kg of viburnum berries and a few tablespoons of sugar. The cooking process is simple:

wash the berries and crush them to a state of gruel;
add sugar and alcohol, leave in a glass container in a dark room;
after 3 weeks strain the tincture - it is ready for use.

Homemade alcohol tincture recipes may vary. So, sugar can be easily replaced with honey, add cinnamon and cloves. Spices go well with the bitter taste of berries, and honey is also considered an effective medicine.

Lingonberry tincture on alcohol

Lingonberry liqueur has a bright ruby hue, fresh aroma and bitter taste. This berry is a valuable source of vitamin C, which is preserved after infusion and is present in the tincture. For 500 ml of vodka or alcohol, you should take 6 full spoons of berries and start cooking:

sort out and rinse the berries, grind to a state of gruel;
pour alcohol, add a few tablespoons of sugar if desired;
leave for 3 weeks, then strain and serve.

A really tasty tincture is obtained from a berry mixture. Lingonberries are recommended to be combined with raspberries and rose hips in equal proportions. If you add honey instead of sugar, the liqueur will be thicker and more aromatic.

Apple tincture with alcohol

For 1 liter of alcohol, you need to take 1 kg of fresh apples, a few tablespoons of honey and half a spoonful of cinnamon powder. The tincture is prepared as follows:

wash and peel apples, remove pits, cut fruit into thin slices;
add honey and spices, add alcohol and leave warm under the lid, stirring occasionally;
after 10 days, strain and pour into a container for long-term storage.

The apple tincture is ready. It can be drunk cold or heated over a fire with spices. With the addition of honey, its consistency becomes thicker, and the shade is more intense. Using the same recipe, you can make a tasty and healthy apple liqueur on cognac.

Red currant tincture with alcohol

Homemade alcohol and currant tincture has a bright ruby hue. The berries contain a huge amount of vitamins and minerals, thanks to which you can protect yourself from infection in the off-season and strengthen the immune system. For a classic recipe for liqueur, you will need 1 liter of vodka and 500 g of ripe berries, you can also add honey or sugar to taste.

Even a beginner can handle the preparation of currant liqueur:

Rinse fresh berries under water and fill the jar halfway;
add sugar or honey, fill the container with alcohol completely;
leave for 3 weeks in a warm dark room, then strain;
the tincture is ready to use.

Pouring can be prepared from any kind of red currant. It is also recommended to add a few fresh twigs with leaves for flavor. They will not only give a bright aroma, but also supplement the drink with useful vitamins and minerals.

Cherry tincture with alcohol

There are many ways to cook. The berries have a characteristic sour taste, but many people like the sweeter drinks. The taste is corrected by the addition of additional components, sugar and spices. For a fragrant spicy liqueur, you will need 1 kg of berries, 1 liter of vodka, 10 tablespoons of sugar and spices to taste (cloves, cinnamon, nutmeg).

Cherry tincture is not fast. It must be prepared in several stages so that the liquid absorbs all the taste and useful properties of the berries:

wash the cherries and pierce each with a toothpick, the bones can be left;
put the berries with sugar and spices in a glass container, pour over with alcohol (the berries are put in layers, sprinkling each with sugar and spices);
pour alcohol and send to infuse under a lid or gauze, stirring occasionally;
after 2 months, the liqueur can be filtered and put on the table.

There are other recipes for cherry tincture. Some people advise removing the seeds first so that the taste is softer and the bitterness disappears. However, when preparing large volumes of drink, this method will take a huge amount of time.

Lemon alcohol tincture

Light refreshing is perfect on a hot summer day. Traditionally, it is prepared with lemon zest and mint leaves - they give a special softness to the taste and freshness of the aroma. For 1 liter of vodka, you will need the zest of 5 medium ripe lemons, 150 g of fresh mint leaves (you can replace 50 g of dried raw materials). Additionally, you can add sugar.

The filling is prepared according to a simple recipe:

wash the lemons and peel the rind so that only its yellow part remains;
put the zest tightly in a glass container along with mint leaves and sugar, pour over with alcohol;
for 10 days, insist warm, periodically stirring the jar;
strain through coarse cheesecloth and pour into a bottle for long-term storage - the liqueur is ready for use.

It can be cooked both in winter and summer. The zest contains a huge amount of vitamin C, which is absorbed by the liquid when infused. This drink is especially useful during the period of seasonal immunodeficiency in order to avoid a cold infection.

Plum alcohol tincture

Ripe plums are a great reason to cook. Among the purchased drinks, you can also find alcohol based on plums or plum seeds, but a truly natural and healthy product should be made on your own. The taste is slightly tart, but sweet even without added sugar. For 1 liter of alcohol or vodka, you should take 1 kg of ripe berries, 200 g of sugar and a couple of sprigs of mint.

Even a beginner can handle the preparation of a drink:

Wash plums and put in a glass container, pour alcohol;
strain the tincture after 2 weeks;
from the plums, cook a thick syrup with the addition of sugar;
combine the tincture and syrup in a glass bottle, add mint and other ingredients to taste;
insist for a day, and the liqueur is ready.

Differs in thick color and bright aroma. It should be served with light meals, fruits and desserts. If you manage to collect a rich harvest of berries, it is recommended to set aside some for homemade wine on plums.

Raspberry

Tinting their fresh raspberries is a great way to remember hot summers into freezing winters. It is recommended to cook it during the harvest season, but frozen berries will work as well. For 1 liter of alcohol, you will need 1.5 kg of raspberries, as well as 250 g of sugar and water. The recipe is so simple that it's hard to go wrong:

Rinse raspberries well and put them in a glass container, add alcohol and leave warm for 5 days;
boil a thick syrup from water and sugar, constantly stirring it over low heat;
strain the tincture and combine it with syrup, leave for a few more days;
the drink is ready - it can be served at the table.

Pouring on raspberries turns out sugary sweet. It is recommended to be served with desserts or fruit slices. To slightly dilute the taste, raspberries can be combined with lingonberries, cranberries, or other sour fruits.

Blackberry

This aromatic blackberry liqueur, prepared with your own hands, is not only a sweet tasty drink, but also a source of nutrients. They are found not only in the berries, but also in the leaves of the plant, so they can also be added to the liqueur. For a classic recipe, you will need 1 liter of vodka or alcohol, 500 g of ripe berries, 5 tablespoons of sugar and a few twigs with leaves. You can also add lemon zest from half of the fruit to enhance the flavor.

Blackberry Tincture Recipe:

put the berries in a jar, add additional ingredients, cover with sugar and pour alcohol;
insist 2 months, stirring the contents of the jar every few days;
strain the tincture, pour the liquid into a glass bottle with a sealed lid.

It is better to work with blackberries with thin gloves. Berries contain a large amount of dyes, which are then poorly washed off the skin of the hands. It is they who give the finished drink a rich dark shade.

Juniper

Juniper berries are used in folk medicine for diseases of the gastrointestinal tract, immunodeficiencies, lung diseases and dermatological problems. They are taken orally as part of a tasty and healthy tincture that is easy to prepare yourself. For 1 liter of vodka or alcohol, you will need 5 g of berries and 25 g of honey. These components are combined and insisted for 10 days in a warm place. Then the drink must be filtered and drunk according to the instructions.

Juniper tincture is recommended for medicinal purposes. If you drink 1 spoonful before meals every day, you can significantly strengthen the immune system and prevent seasonal colds. Juniper extract has antiseptic and anti-inflammatory properties, therefore it is also present in the composition of pharmaceutical drugs.

Blueberry

It is very easy to preserve the sweet taste and aroma of ripe blueberries - just make a healthy homemade liqueur. For 1 liter of vodka, you need to take 1 kg of berries and 250 sugar (more or less), combine them and leave for 2-3 weeks, stirring constantly. Then it remains to strain the liquid, pour into a beautiful decanter and serve.

Blueberries are a staple food recommended by doctors to maintain visual acuity at any age. The extract of these berries is present in vitamin supplements, syrups and tablets. However, the tincture turns out to be not only healthy, but also tasty. It may well replace purchased alcohol on the festive table.

Sea buckthorn

If you take 1 kg of sea buckthorn fruits, 1 liter of vodka and 500 g of sugar, and then leave for 2 weeks, you will get an original alcoholic drink of our own production. It has a characteristic sourness, so it is rarely cooked without adding honey or sugar. Sea buckthorn fruits are excellent for coughing, strengthens the immune system, and soothes the nervous system. Plus, it's just delicious and looks great at any meal.

Homemade tinctures will surely please guests and households. A variety of tastes will allow everyone to find a suitable recipe, and even a beginner can cope with the preparation of a drink. Fruits and berries, medicinal herbs, honey and spices - all of these products are much healthier than the highest quality store alcohol. In addition, the liqueurs have a long shelf life. If cooked in large quantities during the harvest season, they will always be at hand to please unexpected guests.

Continuing our search in the endless world of alcohol, we decided to turn to strong liqueurs - an ancient branch of daring experiments that has grown to this day into a large-scale independent culture. How to prepare tinctures at home: choosing combinations, skillfully handling ingredients and storing the composition - Vyacheslav Lankin, bar manager of the Delicatessen restaurant and a renowned master of the industry, helped us with these questions.

Brief historical background

No one knows exactly when exactly the first time a person thought of insisting on alcohol on any other ingredients, but historians believe that the first tinctures were produced by the ancient Chinese - approximately in the 3rd millennium BC. NS. Later, the recipe for the preparation of tinctures - both medicinal and not - reached ancient Greece and Ancient Rome through Asia, and, of course, came to Russia much later - only by the 10th century AD. NS.

The first Russian liqueur is the so-called "Erofei vodka", which was prepared on the basis of anise, nuts, mint and, of course, vodka. Later, the Russian people, already inclined to experiment with alcoholic beverages, experimentally brought out thousands of intricate recipes - tinctures were heated, cooled, diluted, dyed (for example, with cornflower flowers) and attributed medicinal properties to them. At the same time, rowan was also in the same associative row with vodka, which was used more often than other berries as the main ingredient in tinctures and the bitterness of which was masked by not very high-quality moonshine.

Basic rules

As in any responsible business, you first need to immerse yourself in theory, even if at first glance this very matter seems obvious. So, it is customary to call tinctures alcoholic beverages, usually up to 45% of the strength, which are obtained by infusing alcohol on fruits, berries, seeds and herbs - usually with the addition of sugar and many other ingredients. Naturally, in each case, everything is a little more complicated than just mixing alcohol and berries, but more on that later. In terms of time, the production process of tincture can take up to seven weeks - in general, you have to be patient and not open the can ahead of time.

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

The meaning of the infusion process itself is that all biologically active substances and essential oils of the main ingredient of the tincture are converted into alcohol. This is exactly what the tincture takes from two to seven weeks. This process can be accelerated by heating the composition to about 50 degrees. But we do not recommend that you do this - it will most likely turn out worse (on the other hand, you can experiment endlessly).

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

How to make the tincture yourself

It is worth understanding one thing in advance: the culture of tinctures is an endless chain of trial and error. There are many classic recipes or simply guaranteed successful combinations, but some of them turn out to be frankly spoiled, and in other cases, on the contrary, they acquire additional flavoring bonuses. Everything will depend on the compatibility, the set of ingredients and the storage conditions of the tincture - each of these points guarantees you a lot of pitfalls and a whole universe for experimenting. Here we will try to dwell on the last point in more detail, and also give a couple of proven recipes so that there is where to start.

Alcohol selection
and the main ingredient of the tincture

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

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

The second important question is how many berries or fruits to put in the jar. Let's say right away: you shouldn't feel sorry for the product: the more berries there are, the brighter and richer the taste of the final potion. It is also important to understand this rule: the more berries, the more juice will be released into the tincture and the more alcohol will drop in degrees, which is usually not very good - here you have to find a balance, and better on your own, according to your personal taste.

Storage

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

Vyacheslav Lankin

bar manager of the restaurant Delicatessen

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

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

Another important detail from the storage area is the rays of light. If you leave the container in a dark closet, the tincture will be darker in color and appear to be thicker in appearance. This is the classic version. But you can go further and put it in the sun (for example, on the roof of your villa) - the color will fade, it will become more rusty and lighter, and the tincture itself, no matter how strange it may sound, will acquire a smoked taste and smell.

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

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

The final stage before consumption is the separation of the fruit from the alcohol. First, strain everything through a fine sieve, pouring the berries soaked in alcohol there, and leave it there for 20-30 minutes. The question remains whether to squeeze the berries or not. Everything here is also quite simple - you can squeeze everything except berries, which are a gruel in a shell (like currants and raspberries) - then there will be no way to strain these small residues. And the rest is all - the tincture is ready.

Some additional tips

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

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

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

Alcoholic drinks prepared by infusion of alcohol, vodka or moonshine are sweet, semi-sweet or bitter. The cooking time ranges from two to six weeks, the average strength does not exceed 45 degrees. We offer recipes for homemade tinctures, below you can find step-by-step recommendations for preparation.

Currant berry tincture

This recipe not only has a pleasant flavor, but also has a lot of useful properties. The high content of vitamin C allows the drink to be used for medicinal purposes. Another plus of currants is that it is easy to cook it yourself.

To make a currant tincture at home, you will need the following ingredients:

one glass of black currant;
one glass of sugar;
500 ml of vodka;
5-6 leaves of a currant bush.

Currant berries are cleaned of debris, twigs, washed and left to drain excess liquid. The currants are laid out in a separate container, covered with sugar (half a glass), a little water is added, the leaves are laid out. Mash the berry slightly with a fork. The mass is brought to a boil, removed from heat and cooled.

The resulting cooled mass is mixed, vodka, sugar are added and put into a jar. To dissolve the sugar, the jar must be shaken well; for this, it is previously closed with a lid. The jar is placed in an unlit place for about 8 days.

After the allotted time, the tincture is filtered and poured into a clean container. They drink currants chilled.

Homemade mead

Despite the large number of ingredients, it is not difficult to prepare mead at home. The taste of the mead is very pleasant, the drink can be used to treat guests or consumed on its own.

What ingredients are needed

For mead, you need to prepare one liter of vodka, five tablespoons of honey. These are the main components. But besides them, you will also need:

one tablespoon of oak bark and coriander;
one teaspoon of lemon balm;
thyme and bison to taste.

Cooking steps:

First you need to take the required amount of vodka and mix it with honey.
All herbs in the right amount are added to honey with vodka.
The mixture is stirred, put to cool in an unlit place for four months.
After the allotted time, the mead is filtered and poured into a prepared container.

Lemon tincture

Alcohol with lemon at home is insisted quite often. This is not surprising as lemon spirits are popular all over the world. They warm in bad weather, and in the summer they make refreshing cocktails.

For a classic recipe, you need five lemons crust, 300 ml of alcohol, four glasses of water, one glass of sugar. Add cinnamon, nutmeg, or cardamom if desired.

The lemons are washed, then the crusts are carefully cut. It is not forbidden to use dry crusts, which are pre-dried in a separate container. Prepared lemon peels are placed in an enamel container.

This is a tincture on alcohol, they are poured with lemon peels. But first, the alcohol is diluted with water up to 40 degrees. After all the manipulations, the lemon-alcohol mixture is placed in a dark place for two weeks. How to determine readiness? It is quite easy, the alcohol turns into a pleasant yellow color.

Spices are added to the drink, mixed and removed for another 3-4 days. After that, the lemon alcohol drink is poured into a container and cooled well. The tincture can be made without adding spices, in its pure form it will not lose its pleasant taste.

Cranberry tincture

Cranberries remove and soften the smell of alcohol. The tincture of this berry has a pleasant taste and is very easy to drink. How to make cranberry tincture at home?

For a drink, you will need 250 grams of cranberries, 0.5 vodka, a tablespoon of sugar and 50 ml of water. Cooking steps:

Rinse the berries, remove the debris and pour them into a liter container.
Cranberries need to be crushed until a thick, homogeneous mass is obtained. For this, it is better to use a wooden rolling pin.
Vodka is added to the berry mass and everything is thoroughly mixed.
The container is closed and placed in a warm place without light.
After two weeks, the tincture is filtered through a cotton filter and 4 layers of gauze.

The result is a sour vodka-based drink. If the sour taste does not suit, then the stages are supplemented with the following actions:

Syrup is boiled from sugar and water, cooled and added to cranberry tincture.
A lid is prepared for the container, closed and left for a day in a warm, unlit place.

Store the cranberry tincture in the refrigerator. After a month of storage, its taste improves.

Pomegranate tincture

It is believed that pomegranate has a beneficial effect on the work of the heart; the tincture with this product was very much loved by the Soviet leaders. The recipe will need the following ingredients:

liter of alcohol;
a liter of unsalted mineral water;
4 medium sized grenades;
100 ml dry red wine (optional).

Grains are extracted from pomegranates, juice is squeezed out, grinding in an iron saucepan. The bones are not needed, they can be thrown away.

Alcohol is mixed with mineral water, then pomegranate juice and wine are poured. The drink is insisted in a dark place for 3 weeks. After this time, the product is filtered through 4 layers of cheesecloth.

After filtration, the drink can be placed in a dark place for another week. Pomegranate alcoholic tincture has a strong aroma, but it is advisable to consume it within three months after production. The longer the drink is, the more the taste of alcohol is felt, and the pomegranate shade fades.

Anisette

For the recipe you need to prepare:

4 g anise;
0.2 g star anise;
0.5 caraway seeds;
0.2 g coriander;
0.5 g of dill seeds;
2.5 liters of vodka.

The components are poured with vodka and left in an unlit place. After two weeks, the tincture must be passed through a filter and poured into bottles. Store the aniseed drink in a cool place.

Rowan tincture

For cooking, you need to prepare two liters of diluted alcohol, one kilogram of rowan berries, water and sugar.

Rinse the berries, add alcohol and put in a warm place for three months. After the allotted time, the tincture is filtered, mixed with sugar syrup. For syrup, you need to mix sugar and water. The tincture is bottled and stored in a cold place.