Healing alcoholic tinctures at home recipes. Traditional Russian homemade alcoholic drinks: Liqueurs

Alcoholic tinctures of medicinal plants

Even in ancient times, people became convinced that if medicinal plants insist on alcohol or vodka, then their therapeutic 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 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 easily exfoliates. 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. 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 are removed from the collected flowers and folded, without compaction, into prepared baskets.

Grass (leafy and flowering stems and shoots, sometimes together 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 undivided 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, which contain saponins and mucous substances (male fern, some orchids, burdock, cyanosis, etc.) are not washed, but cleaned with a stiff brush and carefully removed the upper skin. True, in some cases (if the roots are heavily contaminated) they are still 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 brownish 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. 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 break down ... 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 a warm 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 them.

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 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 deposition, 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, with 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 angina, for the preparation of lotions and wound treatment, as well as for the prevention of 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, 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 crushed 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 the period of 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 restorative 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 the 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 ratio of 1: 1. 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: Crush pine cones finely 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 l 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 reminiscent of 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 analgesic 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 best 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 the painful areas with it.

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Alcoholic tinctures are a class of drinks, the strength of which exceeds 18 degrees, but always less than 60. According to their purpose, medicinal and food compositions for alcohol are distinguished. Drinks of the second category are drunk for the sake of taste and pleasure, the first - exclusively as a medicine. Alcohol is an excellent solvent, it has the ability to quickly adopt all the useful and taste qualities of the raw materials used. Do you know how to make a tincture from alcohol?

Basic rules for the preparation of tinctures

The finished drink will turn out to be much tastier and healthier if you use pure alcohol or a solution with a strength of at least 60 degrees for its preparation. Tinctures are bitter and semi-sweet (30-60 degrees) or sweet (up to 30 degrees). But it makes sense to adjust the final strength of the drink after the infusion process by dilution. On the basis of a sweet liqueur, you can prepare a liqueur or liqueur by adding sugar. The answer to the question of how to make a tincture from alcohol is simple. You will need pure alcohol or diluted with water, raw materials and suitable utensils. Most recipes involve grinding the raw material before pouring it into the alcoholic beverage. Homemade moonshine or vodka can be used instead of alcohol. It is recommended to infuse from several weeks to 2-3 months, each recipe has its own requirements. After this period, the tincture is filtered, diluted to the desired strength, sometimes sugar is introduced into it.

Rinse fresh cherries and remove pits. For 0.5 liters of alcohol solution, at least 300-400 grams of berries will be required. The more raw materials, the tastier. Place the cherry in the selected container and fill it with alcohol having a strength of 40-60 degrees. Insist in a dark place under a closed lid for at least four weeks. If time permits, you can leave it for 1.5-2 months. Then strain the tincture, dilute to the desired strength, add sugar to taste. The drink is ready to drink, pour it into a bottle for storage and put it in a dark place.

How to make cranberry tincture yourself?

To prepare cranberry tincture, you will need alcohol, diluted to 40-50 degrees, fresh cranberries and sugar. So how do you make a cranberry alcohol tincture? Do not forget that this berry has a specific taste. Therefore, first you need to cover it with sugar and leave it for a while. 0.5 liters of alcohol will require a glass (or slightly more) of berries and a glass of sugar. Then cranberries with sugar should be crushed, transferred to a jar and filled with alcohol. Insist for two weeks at a moderate temperature in a dark place, shaking every few days. Then put the infusion in the refrigerator for a day. Then strain, dilute if necessary and add sugar. Now you know how to make a cranberry and alcohol tincture. This recipe can be slightly improved by adding sugar syrup to the finished drink. To prepare it for 0.5 liters of tincture, take two glasses of sugar and two glasses of water. Add sugar to boiling water and boil for several minutes over low heat, stirring, then cool, pour into the tincture and shake.

Home-made alcohol tinctures have become very popular. Aged with natural ingredients, they taste very different from drinks purchased in stores.

But you can enjoy the pleasant taste and smell of homemade liqueur by observing the rules of preparation and careful selection of products.

Varieties of alcoholic tinctures and the basics of their preparation

In cookbooks or on the Internet, you can find various recipes for drinks infused with vodka, cognac or whiskey. But alcoholic liqueurs are very popular. Wine lovers distinguish several varieties of tinctures:

Bitter filling has a strength of 40◦-60◦. The recipes are most often based on the use of herbs, walnuts, berries, and seeds. The main feature of the drink is considered to be the minimum use of products;
The strength of the sweet liqueur reaches 30◦. For cooking, use apples, pears, currants or mountain ash with the addition of granulated sugar in large quantities;
Spicy liqueurs have a strength of 40 ° to 60 °. Spices are mainly used, and after readiness, the drink is passed through a moonshine still.

For a homemade drink, you can use fresh and dried berries and leaves. The readiness of the product occurs when the nutrients and essential oils of the ingredients are completely dissolved in an alcohol solution.

The infusion time depends on the temperature of the room where the tincture will be stored. At room temperature, the food will be ready in about five weeks. At higher temperatures, the time is shortened by one week.

Leaf drinks are prepared in dark containers for two days. If you overexpose them, the tincture will acquire a yellow tint, and the taste will be a little herbal. Homemade liqueur with berries and roots is prepared for no more than five weeks. And for such berries as blackberries, raspberries, strawberries, fourteen days will be enough.

Basic recipe

How to make a tincture from alcohol:

A clean three-liter jar must be filled with washed berries and filled to the neck with alcohol;
Store the jar in a dark place at room temperature under a tightly closed lid;
Withstand the tincture for about ten days, shaking it every three days;
When the drink is ready, you need to filter it through a clean gauze or cloth;
Pour the strained tincture into a clean jar and refrigerate or store in a cellar for eight weeks.

Homemade tincture on viburnum

Ingredients:

viburnum - 900 grams;
pine nuts - 20 pieces;
anise grains - 1 pinch;
45% alcohol - 750 milliliters;
sugar syrup - 1 tablespoon.

Cooking time: approx. 5 weeks.

Cooking method:

Viburnum drink with sea buckthorn

Ingredients:

viburnum - 250 grams;
sea buckthorn - 250 grams;
granulated sugar - 5 tablespoons;
5 carnation buds;
5 allspice peas;
10 black peppercorns;
alcohol - 3 liters.

Cooking time: 1 month 3 days.

Caloric content: 220 kcal / 100 grams.

Cooking method:

Wash the sea buckthorn and viburnum berries and put them in a jar;
Add sugar and spices to the berries. Stir well with a spoon so that the berries give juice;
For three days, infuse at room temperature. The tincture should ferment a little;
To prevent mold from appearing in the jar, the contents must be stirred several times a day;
When the berries ferment, they need to be poured with alcohol and tightly covered with a lid. Insist one month in a dark cool place;
The finished tincture is filtered through a cotton swab and poured into bottles of the required volume.

Cranberry tincture recipe

Ingredients:

0.5 kilograms of cranberries;
500 milliliters of alcohol;
500 grams of granulated sugar;
400 milliliters of water.

Cooking time: 40 days.

Cooking method:

Rinse, dry and crush cranberries;
Put berries, sugar in a jar and pour alcohol;
The tincture is kept for forty days under a tightly closed lid in a dark place;
The finished tincture is filtered through a clean cloth and filtered with cotton wool;
Pour the clarified drink into bottles. You can store it for nine months.

Mint alcohol tincture

Ingredients:

90 grams of fresh mint;
400 grams of sugar;
1 glass of water;
500 milliliters of alcohol.

Cooking time: about 3 weeks.

Caloric content: 200 kcal / 100 grams.

Cooking method:

Mint leaves are crushed and poured with alcohol in a saucepan;
The contents of the container are infused for three hours, if desired, longer. The color should change slightly;
After the time has passed, strain from the leaves into a suitable bottle;
Granulated sugar is dissolved in one glass of water and added to the liquid;
The drink is infused for three weeks;
The first sample can be taken after fourteen days.

Pepper vodka

Ingredients:

450 grams of alcohol;
0.5 liters of clean water;
3 teaspoons of natural honey;
1 red hot pepper;
3 carnations;
1 tablespoon coriander seeds

Cooking time: 3 weeks.

Caloric content: 250 kcal / 100 grams.

Cooking method:

Heat water and dissolve honey in it. When the liquid has cooled down, it must be poured into a prepared jar;
Add alcohol to the resulting liquid;
Put a whole hot pepper, coriander and cloves in a jar;
Insist the workpiece for three weeks in a dark place. Then strain and pour into a bottle.

Winter ginger drink

Ingredients:

2 liters of 40◦ alcohol;
1 tablespoon of cured sugar
1 teaspoon grated ginger
2 carnation buds;
2 allspice peas;
cinnamon;
some vanilla sugar.

Cooking time: about 5 days.

Caloric content: 20 kcal / 100 grams.

Cooking method:

The necessary products must be mixed in a saucepan and heated over low heat to 60◦;
Cover the pot with the heated liquid well on all sides with a thick blanket and allow to cool at room temperature;
When the tincture cools down (it can take up to a day), it must be filtered;
To improve the taste, pour into transparent bottles and stand for another three days.

Drunk cherry

Ingredients:

50◦ alcohol - 2 liters;
cherry berries - 2 kilograms;
granulated sugar - 1 kilogram;
cinnamon stick;
some vanilla sugar.

Cooking time: 2 weeks.

Caloric content: 240 kcal / 100 grams.

Cooking method:

For tincture, you can take fresh or frozen cherries. In a separate container, the berries need to be slightly crushed;
Pour berries, sugar, spices into a five-liter bottle and pour everything with alcohol;
The tincture is stored at room temperature and shakes well for five days. Do not open the lid at the same time !;
After about two weeks, the drink can be filtered through cotton wool and bottled.

To prepare the tincture, you can take alcohol with a strength of 40 °. But for a richer taste, it is better to take sixty-degree pure alcohol;
If the finished tincture is too strong, it can be diluted to the desired strength with water;
In order for the berries to give more juice, they need to be frozen a little before pouring with alcohol;
Almost all recipes need to be infused in a dark place. But some tinctures are made in the sun, so the drink is light;
To impart a noble and aromatic taste, berries or fruits can be fried a little beforehand;
It is not recommended to open the lid when shaking the tincture daily. This will lead to the ingress of oxygen and bacteria, which will spoil the future drink;
If the finished drink is not fragrant and weak, you can fill it with fresh ingredients from the recipe and insist the allotted time;
The taste of the future drink can be tested using a trial blend. Take all ingredients of the liqueur in minimal quantities and heat in a closed bottle to 60◦. When the drink has cooled down, you need to take a sample. With satisfactory taste, you can prepare the tincture in the required amount.

Making alcohol tinctures at home takes a lot of time and effort. But in the end, the result will live up to your expectations. The refined and soft taste will please the guests and is perfect for any feast.

Recently, such a drink as alcohol tincture at home is gaining more and more popularity. Its recipe, passed down from generation to generation, is perhaps not in every family, and therefore we share the proven tips below.

Any recipe for making alcohol tincture is based on two key ingredients: strong alcohol and plant materials: berries, herbs, fruits, seeds. You can use not only alcohol, but also vodka. Some people take gin and cognac, but you need to take into account that such a tincture will receive an additional flavor.

This infusion, rich in vitamins and many useful elements, is also called nutcracker.

You will need: 4 tablespoons in shell pine nuts, 500 ml of alcohol 40-45%, 1 tbsp. sugar, vanillin (on the tip of a knife), black currant leaf, 3 g of orange peel.

Cooking. Pour the nuts into a metal bowl and cover with boiling water, stir, drain the water. Do this 3 times to remove the bitter taste of the tar. Transfer the nuts to a bottle, add sugar, vanillin, currant leaf and zest. Add alcohol, stir and cover tightly. Place the bottle in a dark, warm place for 10 days and shake gently every 3 days. Strain the tincture through cheesecloth and place in a cool dark place for 4 days.

Cranberry goes well with galangal, which will also make the tincture even more useful.

You will need: 400 g of cranberries, 2 l of alcohol 40-45%, 3 tbsp. sugar, 2 tbsp. honey, zest of 1 lemon, 1 tsp. ground galangal root.

Cooking. Wash and sort the berries, put in a saucepan and mash with a crush. Add sugar, cover and place in a warm place for 2 days. Then pour 1 liter of alcohol into this mass, cover again and leave for 2 weeks. Pour the resulting infusion into a separate bottle, and fill the cranberries with the remaining alcohol and let stand for another week, then drain the infusion again and mix it with the previous one. Strain through several layers of cheesecloth and add honey, lemon zest, galangal. Insist for another week, then filter again.

Try the spicy aronia tincture, popularly known as chokeberry

You will need: 1.5 kg of berries, 1 l of alcohol, 0.5 kg of sugar, 3 cloves.

Cooking. Sort the rowan and wash, place in a saucepan and crush thoroughly. Add the cloves and sugar, stir, cover and leave in a warm place for a few days. Pour alcohol into the mountain ash mass, cover and send again to a dark place for 55-65 days, then strain.

Viburnum tincture helps to cope with colds, and it is very easy to prepare

You will need: 0.5 kg of viburnum, 200 ml of alcohol, 300 ml of water and 1 tbsp. honey.

Cooking. Put the washed and sorted berries in a saucepan and mash with a crush or grind through a sieve, add honey and fill everything with alcohol. Stir, cover and leave for 3 weeks in a dark place at room temperature. Strain the resulting drink through cheesecloth.

Lingonberry tincture will have an interesting taste if you add rose hips and raspberries

You will need: 2 tbsp lingonberries, 2 tablespoons raspberries, 2 tablespoons rose hips, 500 ml of alcohol.

Cooking. Go through and wash the berries, put the lingonberries in a bag and remember a little with a rolling pin. Then transfer all the ingredients to a jar, fill with alcohol, cover tightly and leave in a dark place for 1 month, then strain the drink.

To your attention - a recipe for a quick tincture on alcohol, which is infused for only 10 days.

Apple cider tincture has a beautiful amber color and bright aroma.

You will need: 1 kg of apples, 1 l of alcohol, 0.5 tsp. ground cinnamon (or 1/2 cinnamon stick), 2 g vanillin.

Cooking. Peel the washed apples, cut into small wedges and put in a 2-3 liter jar. Add spices and alcohol, cover and place in a dark place for 10 days. Then strain the tincture through cheesecloth, bottle and start tasting.

You can prepare a tincture from any kind of currant, and currant leaves will add a zest

You will need: 1 liter of red currant, 500 ml of alcohol, 5 currant leaves, 0.75 liters of water, 3 tbsp. Sahara.

Cooking. Fold the clean berries and leaves into the jar so that it is half full. Pour in alcohol, stir, close the jar tightly and leave for 2 months in a dark place. Then strain the infusion, squeeze the berries into a container and mix the resulting juice and tincture with the syrup pre-cooked from water and sugar. Bottle it all.

Taste a deliciously spiced cherry liqueur

You will need: 2 kg of cherries, 1 l of alcohol, 10 tbsp. sugar, 8 cloves buds, 0.5 tsp. ground cinnamon, 0.5 tsp. nutmeg.

Cooking. Wash the cherries and prick each berry with a toothpick. In a separate bowl, combine the sugar, cinnamon, nutmeg, and cloves. Arrange the cherries in a jar in layers, sprinkling each layer with a mixture of sugar and spices. Then fill everything with alcohol and cover the jar with a lid or cloth (in this case, the taste of the tincture will be softer).

Note: you need to insist cherry tincture in a well-lit place, for example, on a windowsill.

For 2 months, do not forget to stir it every 3 days, and then strain through a sieve.

Mint and lemon go well together for a fresh scent

You will need: zest of 5 lemons, 150 g of fresh mint leaves (or 50 g of dried), 1 liter of alcohol.

Cooking. Wash the lemons in hot water and peel them off (no white flesh). Put clean mint leaves, zest in a jar and cover with alcohol. Close the jar and leave in a dark place at room temperature for 10 days, shaking gently daily. Then strain the tincture through cheesecloth and bottle.

Many moonshiners are of the opinion that quick tinctures 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, as 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 making 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. To do 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 one more day for infusion.

A 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 escape 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 like this:

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, you need to take care of the preparation of 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 eliminated 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 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 famous 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.