Making liquor at home - recipes for home cooking. Liqueurs and tinctures at home: cooking recipes How to make homemade liquor thick

Liqueur is usually a medium-strength sweet alcoholic drink with a special subtle flavor. Liqueurs are prepared by alcoholizing fruit and berry infusions using traditional spices in the form of essences and essential oils. For fortification, purified alcohol is used, possibly a high concentration of 75–96. The technology for preparing liqueurs includes the infusion of alcohol with vegetable raw materials and spices, straining and filtering infusions, preparing sugar syrup, sweetening, settling and removing sediment.

The preparation of liqueurs at home can take place in two ways: extracting juice from berries and fruits, followed by the addition of vodka and sugar to it; by insisting vodka on fruits and berries. The essences included in the liquor can be made independently using fruits, berries, herbs. Plants (cultivated and wild) are dried in the shade, crushed into the so-called plant flour - muras. Muras is poured with alcohol and infused for 2-3 weeks, for 1 part of muras 5-10 parts of alcohol. For some plants, the extraction of aromas using infusions and decoctions is used. Anise, cumin, mint, wormwood, hawthorn, chamomile, yarrow, wild rose, pine, linden, fir, marjoram, juniper, St. John's wort, cloves, cardamom, cinnamon, nutmeg, allspice and black pepper, vanilla, star anise, lemon and orange zest, etc.

Raspberry liqueur

1 kg of raspberries, 1 kg of sugar, 1 liter of alcohol, 1 liter of water.

Raspberries are kneaded, poured with alcohol and infused for 15 days, shaking occasionally. Syrup is boiled from sugar and water, scale is removed, cooled to 30-40C and poured into the infusion, mixed and infused for another 2 weeks. Filtered, bottled and corked.

Strawberry liqueur (old recipe)

Sort out fresh strawberries, pour them into a bottle, pour in alcohol so as to cover it, put it in a warm place in the shade for two days, then drain it. pour strawberries with three glasses of water, let it stand for 2-3 days and boil 2-3 times in 2.4 kg of sugar. With this syrup, dilute a quarter of a bucket of strawberry alcohol.

Punch Liqueur

Take 800 g of sugar, cut the zest from 5 lemons and one orange into small pieces, squeeze the juice out of them, pour sugar over 1 cup of boiling water, boil twice, cool, pour squeezed juice from lemons and orange into this syrup, put sugar there, let it melt completely. Then pour in 1 bottle of rum, 2 glasses of sherry and 2 glasses of quality vodka. When well mixed together, strain through a fourfold folded napkin so that the liquor is completely clean. Pour into bottles, cork, pitch, when you need a punch, pour this liquor into glasses, topping up with boiling water or tea to taste.

Czech walnut liqueur

30-40 young green nuts, 1 liter of alcohol, a piece of cinnamon and 3-4 cloves, 0.5-0.6 liters of 20-30% sugar syrup.

Nuts of milky-wax ripeness cut into 4 parts, put into a bottle, pour alcohol, add cloves and cinnamon, cork and leave for a month. After that, drain the alcohol, filter, dilute to taste with sugar syrup.

Orange liqueur

Zest from 5 oranges, 2 bottles of vodka, 400 g of sugar.

Finely chop the orange zest, pour it into a bottle, pour vodka over it and put it in a warm place (near the battery) or, if the liquor is prepared in the summer, on the window. Here the bottle should stand for three weeks. After that, the infused vodka is filtered. Syrup is prepared in bowls of sugar and a glass of tincture. When it boils, cool it a little and pour in the rest of the infused vodka. Then the liquor in the bottle is put to infuse for 2 weeks. The finished liquor is bottled and, well corked, stored in a cool place.

Coffee liqueur

2 bottles of vodka, 50 g of natural coffee, 250 g of sugar.

Ground coffee is poured into a glass of water and brought to a boil. The broth is kept for a day in a tightly closed container. Strain into a large container, add vodka, add sugar, heat until the sugar disperses. Then the liquor is filtered through cheesecloth until completely transparent. In bottles, the liquor is kept for several days, then it gains more aroma, but you can serve it to the table and immediately after cooking.

Cherry liqueur

3 kg of cherries, 2 kg of sugar, 2 bottles of vodka.

Pour ripe pitted cherries into a bottle. For a better flavor, add a handful of broken cherry pits. A fan of spicy taste can add cinnamon and orange peel. 1 kg of sugar is poured on top and 1 bottle of vodka is poured into the bottle. The mixture is kept for 6 weeks. Then the cherry liqueur is filtered and another 1 kg of sugar and 1 bottle of vodka are added to it. Warm slightly to dissolve sugar. Cherry is then filtered through cheesecloth or woolen fabric until completely transparent and bottled, which must be tightly corked.

Cranberry liqueur

4 cups of cranberries, 500 g of sugar, 0.75 liters of water.

Mash cranberries thoroughly, you can pass through a meat grinder, pour vodka in a saucepan, leave for 3-4 days, tightly closing the dishes with a lid. Then strain into another saucepan through cheesecloth folded in several layers, add sugar and put on fire, but do not bring to a boil. Remove from heat, dip in liquor for five minutes wrapped in gauze cloves and cardamom. Then pour into bottles through a funnel covered with gauze. Each straining increases the transparency of the liquor. Store in a cool place.

beer liquor

1 bottle of beer, 500 g of sugar, 4 teaspoons of instant coffee (you can take ground coffee), 1 bottle of vodka, a pinch of vanilla.

Pour beer into a saucepan, add sugar, coffee, spices, heat until sugar is completely dissolved, pour in vodka, stir and remove from heat. Strain through cheesecloth if the coffee was natural, and bottle. You can serve immediately, but it is better to let it brew for a day.

Strawberry liqueur

3 kg of strawberries, 2 kg of sugar, 2 bottles of vodka, 2 glasses of water.

Strawberries fall asleep to a bottle with a wide mouth, pour vodka, put for 4 days in a warm place, you can on a sunny windowsill. Then pour the infused vodka through a funnel with a gauze filter into another bottle, and pour 2 cups of water into the strawberries, let it brew for 3 days, then pour the mixture into a bowl, add sugar and boil the syrup, be sure to remove the foam. After that, pour infused vodka into a basin with syrup, cool, pour into a large bottle, let it settle for several days and bottle through cheesecloth. Close bottles well. It should be remembered that at home, the most reliable way to tightly seal will be to cover the cork and head with wax.

Milk liquor

1 bottle of vodka, 170 ml of cream, 2 yolks, 10 teaspoons of sugar.

Mix vodka with cream, add yolks, sugar, a pinch of vanilla sugar, stir well, pour into a bottle and let stand for at least a week.

mint liqueur

4 sprigs of mint are poured into wide-mouth bottles with 2 bottles of vodka, tightly corked and allowed to brew for 2 weeks. After that, the vodka is filtered, 200 g of sugar are added, heated over a fire so that the sugar dissolves, cooled and bottled.

Raspberry liqueur (early)

3 kg of raspberries, 500 sugar, 2 bottles of vodka.

Pour juicy raspberries into a bottle, pour vodka and put for 4 days on sunny window or near the oven, if the liquor is prepared in its own or country house. After that, drain the vodka, strain the berries through several layers of gauze or canvas. Pour sugar into a bowl, pour it with a glass of infused vodka and boil the syrup, bringing the mixture to a boil. Then turn off the fire and gradually pour the rest of the infused vodka into the syrup. Strain again and pour into a large bottle. It should be tightly corked and put in a warm place for 2 weeks. After that, the liquor can be bottled for long-term storage. It is desirable to cover the cork of the bottle with wax.

Pink liqueur

For 1 kg of rose petals - 1 liter of vodka, 2 kg of sugar and 800 ml of water, food coloring.

Collect freshly blossomed rosebuds, cut off the white tips and put in a bottle, pour vodka so that it barely covers the petals. Put in the sun for three days, then drain. repeat this procedure three times. Strain. Add food coloring for color. Dilute the infusion with syrup prepared from water and sugar in a ratio of 1: 1. Pour into bottles, cork.

Liqueur "Aroma"

Sugar - to taste, sugar syrup - 1 l, rose jam - 1 kg, juice from 1 lemon, vodka 0.5 l, white wine - 750 ml.

Prepare sugar syrup, which should not be very thick and not very liquid, add rose jam and put on fire. Cook until the syrup has completely thickened. Squeeze lemon juice into shiro and boil twice. After cooling, pour the syrup with vodka and one bottle of white wine. Leave for a long time. Add sugar to taste. Pour into bottles, cork and store in sand.

rowan liqueur

Sugar syrup - 1 l, mountain ash - 1 kg, vodka - 2 l, spices (cloves, cinnamon and lemon peel) - optional.

Fill the bottle with mountain ash, pour cold sugar syrup, vodka and close the cork. Put the bottle in a warm place and leave for three weeks. Filter the prepared liquor and bottle it.

sugar liquor

Sugar - 2.5 kg, spices or berry-fruit essences - to taste, vodka - 2.5 l, water - 1.25.

Prepare syrup from water and sugar, removing scale. When the syrup has cooled, pour in a little, stirring vodka seasoned with some spices or berry, fruit essences, then strain, put in a warm place for several weeks, so that the liquor is infused. Pour carefully into bottles. The prepared liquor can be consumed immediately.

Blackberry liqueur

2 kg of blackberries, 1 liter of vodka, 1 kg of sugar, 0.7 liters of water.

Pour ripe, washed and dried blackberries into a bottle, pour vodka, keep in a warm place or in the sun for 1.5 months, strain and mix with sugar syrup made from water and sugar. Set aside, filter, bottle, cork.

Apple Liqueur (Pear)

1.5 kg of apples (pears), 1.5 liters of alcohol, 2–3 pcs. almonds (1 bitter) ½ teaspoon of cinnamon, 5-6 cloves, 1 kg of sugar, 1.5 liters of water.

Peeled and finely chopped apples (pears) are poured into a bottle, poured with alcohol, crushed almonds, cinnamon, cloves are added, insisted for 10 days, shaking daily. The liqueur is filtered, bottled and corked. Liquor ripens within 4-6 months.

Quince liqueur

Sugar - 2 kg, quince - 1.5 kg, cloves - 10 pcs., Cinnamon - 2 pieces, vodka - 2 l, water - 0.5 l.

Wash the quince and grate on a coarse grater. Pour in some water and cook until soft. Strain the juice through cheesecloth folded in half and add vodka, sugar, cloves and cinnamon. Pour the liquor into bottles and soak for 6-7 weeks in the sun, and then strain.

vanilla liqueur

Sugar syrup - 2.5 kg, vanilla - 45 g, cinnamon - 45 g, cloves - 3 pieces, vodka - 2.5 l, water 1.2 l.

Pour vanilla with vodka and water, washed, but not crushed cinnamon and cloves, put in the sun for 2 weeks, then strain, mix with sugar syrup made from 600 ml of water and 2.5 kg of sugar.

Liqueur "Pineapple"

Sugar sand - 75 g, orange or lemon peel - 60 g, vodka - 1 l, milk - 1 l.

Boil a mixture of vodka, milk, finely chopped orange peel and water. Boil syrup from 750 g of sugar and 400 mo of water and pour both masses into a 5-liter jar, tie tightly with paper, put in a warm place for 8 days and shake daily. Then put the liquor in a dark place for 6-8 weeks. After this time, it will be completely cleansed and become usable. Filter the liqueur and bottle it.

viburnum liqueur

Viburnum berries without twigs - 1.5 kg, sugar - 1.2 kg, vodka - 1 l, water 400 ml.

Viburnum berries are poured over with boiling water, allowed to drain, poured into a bottle, 2 cups of sugar are added, kept in the sun (or in a warm place) for 1–2 days, vodka is added and infused for 7–10 days. Syrup is prepared from the remaining sugar and water, cooled to 30-40 C, poured into a bottle and insisted for another month. Then filtered, bottled, corked.

Emerald liqueur

2 kg of green gooseberries peeled from stalks, 1 liter of alcohol, 30 young cherry leaves, 1 kg of sugar, 0.5 liters of water.

Pour gooseberries and cherry leaves into a bottle, pour alcohol, leave for a week. Prepare sugar syrup and pour it into the bottle. Infuse for another week, strain, bottle, cork.

Cranberry flavored liqueur

1 liter jar of cranberries, 2 cups of raspberries, 2 cups of strawberries, 2 cups of sugar, 1 liter of vodka.

Mash cranberries, pour vodka, leave for 2-3 days. Pour strawberries and raspberries with sugar and separate the syrup in a day. Mix vodka with cranberries with syrup, leave for a day, drain, bottle. To make the liquor thicker, the berries with sugar can be brought to a boil and kept for 5–10 minutes, but not boiled. Such a liquor can be prepared not previously harvested berries in their own juice.

Coffee liqueur (Polish cuisine)

200 g coffee beans, 2 g vanilla, 1 l alcohol, 0.5 l milk, 0.25 l water, 2 kg sugar.

Grind freshly roasted grains as finely as possible, add vanilla, pour alcohol and leave for 10 days, shaking daily, drain the mixture, pour a small amount of water, shake, let stand, drain, repeat 2-3 times. Prepare a solution from water, sugar and milk, you can heat it, but do not boil it, pour in coffee infusion, mix, leave for 4–5 days, filter, bottle, cork.

chocolate liqueur

300 g of dark chocolate, 1 liter of vodka, 0.5 kg of sugar, 1 glass of water.

Grind chocolate, pour vodka, leave for a week, shaking daily. Prepare syrup from sugar and water, add to chocolate tincture, filter, bottle, cork.

egg liqueur

8 yolks, 0.5 kg of sugar, vanillin, 1 cup of heavy cream, 0.5 l of milk, 200 ml of alcohol.

Grind the yolks with sugar, add vanilla, cream, milk and alcohol. Beat everything well with a whisk or a mixer. Pour into bottles. Clog. The liqueur matures for 2 months.

Egg liqueur "Ko-ko"

8 egg yolks, 400 g of sugar, 1 liter of milk, 4 packets of vanilla sugar, 1 liter of milk, 4 packets of vanilla sugar, 1 liter of brandy (or 60% alcohol, 50 g of walnut membranes and 50 g of cherry stalks).

Beat the yolks with sugar, add vanilla sugar, pour in warm milk and cognac while stirring. The liquor is filtered through 2-3 layers of gauze, bottled, corked. Store in a cool place. Shake well before use. When using alcohol, it is insisted on partitions and stalks for a month.

Liquor "Syria"

Sugar - 0.5 kg, green walnuts- 5 pcs., fresh walnut kernels - 20 pcs., cinnamon - ½ sachet, vodka - 0.5 l.

Pour vodka over green walnuts and peeled fresh walnut kernels and add cinnamon powder. Keep the mixture for 40 days, then add sugar. When the sugar dissolves, strain the liqueur through filter paper.

Liquor "Solnechny"

Powdered sugar - 150 g, vanilla - 1, 2 sticks, egg yolks - 3 pcs., vodka - 150 ml, milk - 100 ml.

Vanilla stick hold for 8 days in vodka. Beat egg yolks, powdered sugar in a foam for 6 minutes, add boiled cold milk and mix with vodka, without vanilla. Pour the liquor, cork tightly and consume in 1-2 months.

Liquor "Eiffel Tower"

Sugar - 1 kg, fresh orange peels -250 g or dried orange peels - 150 g, cloves - 4-5 buds, cinnamon - 1 stick, water 2 glasses, vodka - 1 l.

Pour vodka over fresh or dried orange peels, cloves and cinnamon. Keep the mixture in the sun or in a warm place for 10–15 days, then strain and add a thick syrup made from 750 g of sugar and 1.5 cups of water to 1 liter of liquid. Pour the resulting liquor into bottles, cork. Withstand 8-10 days.

Vintage mint liqueur "Summer Greens"

Sugar syrup - at the rate of 1.5 kg of sugar per 750 ml of water, alcohol - 1.5 l, cloves - 1 g, nutmeg 1 g, cinnamon - 1 g, a mixture of peppermint, fresh roots and alpine grass - 2 g, fragrant calamus - 5 g, young cardamom - 20 g, arnica flowers - 3 g, sage to taste, water 1.2 l.

Grind the components of the recipe and insist for 2 days in alcohol with a strength of 85. Then, before distillation, mix with water and add sugar syrup. After touching up with sage, filter.

Cherry plum dessert liqueur

Sugar syrup 66% - 5 l, alcoholized cherry plum juice (fresh cherry plum - 2.7 kg), citric acid, vanillin - 0.1 g, color 3.5 g, tartrazine - 0.1 g, water - 2.0–2.5 l.

Alcoholic cherry plum juice mixed with syrup, citric acid to bring the acidity of the liquor to 0.45 g/100 ml, add vanillin, tartrazine and color. Then strain the drink, pour into bottles and cork. The resulting drink is golden yellow in color, sweet and sour, with the aroma of cherry plum, the strength is not more than 25%.

Liqueur "Caprice"

Sugar syrup - at the rate of 4 kg of sugar and 2 liters of water, alcohol - 4 liters, cloves - 2 g, nutmeg - 2 g, cinnamon - 3 g, lemon balm - 25 g, peppermint - 25 g, cardamom - 50 g, arnica flowers - 8g.

Grind the components of the recipe, then insist in alcohol with a strength of 85 for 2 days. Distill the infusion only after adding water, then add cold sugar syrup. After coloring yellow, filter the drink.

Sea buckthorn liqueur

Sugar syrup - 2.6 l, alcoholized sea buckthorn juice - 750 ml (fresh sea buckthorn - 1 kg), blueberry juice - 10 ml (dried blueberries - 4 g), vanillin - 0.2 g, citric acid - 3 g, water - 600–750 ml.

Mix alcoholized sea buckthorn juice and blueberry juice with 66% sugar syrup, add color, vanillin and citric acid to add acidity to the drink up to 0.4 g / 100 ml. Add boiled water to vodka in such a way that the drink turns out to be a strength of no more than 25%. The resulting filtered drink - yellow color with a reddish tinge, sweet and sour, with the aroma of sea buckthorn.

Almond liqueur "Yadryshko"

Sugar syrup - 125 g, cognac - 0.5 l, almonds - 15 pcs.

Pour boiled water over almond kernels in a mortar, peel, then grind well, add cognac on top, put a few pieces of fresh or dried orange peel. After 30 days, strain the liquid into a bottle, add sugar syrup on top. The resulting liquor has an original aroma and taste.

cocoa liquor

Sugar syrup - 900g, vodka - 800 ml, cocoa powder - 100 g, vanilla, pasteurized milk - 300 ml, lemon juice- 2-3 drops, water - 4 tbsp. spoons.

Pour cocoa powder, vanilla with vodka and keep in a corked bottle for 4-5 days, shaking often. Prepare a syrup from water, sugar, milk, lemon juice and pour it into vodka filtered through a triple layer of gauze or filter paper. Pour the liquid into a bottle, cork and put for 14 days in a dark place and periodically shake the contents. On the 15th day, filter again, bottle, cork and put for another 2 weeks. Then filter again and bottle. The liqueur is now ready to drink.

dogwood liqueur

Sugar syrup - 1 l, dogwood berries - 1 kg, vodka - 2 l.

Pour dogwood with strong vodka, leave for 15 days and strain. Then mix the dogwood tincture with sugar syrup and leave in closed bottles.

Organic coffee liqueur

Sugar - 2.5 cups, coffee - 50 g, lemon juice - 1 teaspoon, cognac - 600 ml, water - 3 cups.

Brew coffee in 1.5 cups of water. Close the container tightly with a lid and keep the coffee broth for a day. Cook sugar syrup from 2.5 cups of sugar and 1.5 cups of water. Add lemon juice, strained coffee broth and cognac to the syrup. Pour the liquor into a bottle and let stand for 2-3 weeks.

Liquor "Night in Venice"

Sugar - 1 kg, coffee - 100 g (coffee solution 250 ml), vanilla - 1 stick, vodka - 0.5 l, water - 750 ml.

Leave the vanilla stick for 8 days in vodka. From 1 kg of sugar and 750 ml of water, boil the syrup and remove the scale from it. Brew a strong solution from freshly roasted ground black coffee. When the syrup and coffee have completely cooled, mix them and pour into the vodka. Take out the vanilla, shake the liquor well, pour into bottles and cork tightly. Put on ripening for 2-3 months.

caraway liqueur

Sugar - 300 g, cumin - 2 tablespoons, vodka - 300 ml, water - 750 ml.

Pour cumin into the bottle, pour vodka into it, cork tightly and put in a dark place for 12 days. Then decant the mixture and mix with a sugar syrup made from 750 ml of water and 300 g of sugar. The liqueur is ready to drink.

Cumin - coriander liqueur

Sugar - 2.5 kg, vodka - 2.1 l, common cumin (fruits) - 100 g, coriander (fruits) - 30 g, orange peels - 30 g, citric acid - 0.6 g.

Prepare an aromatic alcohol tincture based on cumin, coriander and orange peel, mix with sugar, add citric acid. Then leave the bottle at room temperature until crystals form. At the end of crystallization, drain the liquid through a filter into bottles and cork well. The resulting drink is colorless, sweet, slightly burning, cumin aroma with a subtle smell of coriander and orange.

Golden yellow rosehip liqueur

Rosehip - 0.5 kg, vodka - 1.5 l, cinnamon - 1 piece, peel from ½ orange, sugar syrup - 400 ml.

Frozen rose hips and orange peel with cinnamon insist on strong vodka for 15 days. Then decant the liquid, add chilled sugar syrup, mix well and bottle.

Chocolate liqueur

Sugar syrup - 100 g, chocolate - 150 g, vodka ½ l.

Mix melted chocolate and chocolate powder with vodka, put in a cold place and let stand for a week. Boil sugar syrup. Then mix the resulting syrup with chocolate tincture on vodka, strain.

egg liqueur

Powdered sugar - 300 g, vanillin - 2-3 sachets of powder, egg yolks - 3 pcs., milk - 0.5 l, wine syrup - 100 ml.

Rub the egg yolks with a wooden spoon, add powdered sugar and continue to rub for another half hour. Pour in warm milk and stir the mixture well, then add vodka and vanilla. Strain the liqueur through cheesecloth and bottle. The liqueur is ready to drink.

Liquor "Cherry flavor"

Sugar - 400 g, dry red wine - 0.5 l, rum - 250 ml, cherry essence - 10 ml.

Add rum, vanillin and sugar to dry red natural wine. Shake the liquid well until the sugar is completely dissolved. Then strain the liquor through filter paper or a thick cloth. Aromatize the liquor with cherry essence, which gives the liquor a particularly pleasant taste.

barberry liqueur

Sugar syrup - 400 ml, barberry - 0.5 kg, vodka - 1 l, cinnamon - 1 slice, lemon peel - 1 slice, cloves.

Mash barberry, add spices, pour vodka and insist in a closed bottle for 10-14 days. Then strain and pour sugar syrup. Stir the prepared liquor well and bottle it.

Elderberry liqueur in Czech

Sugar - 0.5 kg, elderberry juice - 1 kg, cloves - 3-4 pieces, vodka - 1 l, rum 100 ml, cinnamon - 1 piece, cloves - 4 pieces, lemon peel - 1 teaspoon.

Boil elderberry juice with spices and sugar for about 15 minutes. Then insist for a day, strain and mix with vodka. Store in bottles in a cool and dark place.

Cherry flavored liqueur

Sugar sand - 0.5 kg, cherry -1 kg, cloves - 3-4 pcs., Vanillin - 1 sachet of powder, cinnamon - 1 piece, nutmeg - 1 pc., cherry leaves - 2-3 pcs., vodka - 750 ml .

Remove stems and pits from ripe cherries, pour into wide-mouthed bottles and cover with sugar. Add cloves, vanilla, a piece of cinnamon, nutmeg, cherry leaves. Soak in the sun for 8-10 days, then add strong vodka. After 4-5 weeks, strain and bottle.

You can make cherry liqueur by adding only cinnamon, cloves and some crushed cherry pits for flavor.

Liqueur "Terry Cherry"

Sugar sand - 250 g, crushed cherry stones - 10 pieces, rum - 300 ml, dry natural wine, white natural wine - 100 ml, vanilla ½ sticks, water - 100 ml.

Pour crushed cherry stones into a bottle, pour rum, dry natural wine, white natural wine, syrup from 100 ml of water and 250 g of sugar and put vanilla. Place the bottle, sealed with a rubber stopper, in a dark place for 6 weeks and shake frequently. Then strain through filter paper and a thick cloth and bottle.

Pear or apple liqueur "Nakhichevan"

Sugar sand - 750g, juice - 1 l, sugar syrup - 750 g of sugar and 3 glasses of water, vodka - 1l, water - 1l.

Wash cooked pears or apples of fragrant varieties, grate on a coarse grater and put in a bottle with a wide mouth. Pour vodka and soak in the sun for 4-5 weeks. Strain the juice that stands out, add sugar syrup. After a week, strain the finished liquor through filter paper.

Blackcurrant liqueur

Sugar sand - 800g, flower honey - 200g, currant liquid and vodka - 1l, currant leaves - 2-3 pieces, water - 0.5l.

Sort through the blackcurrants, put in glass jar and pour strong vodka. Add a few currant leaves and hold for 5-6 weeks. Filter the liquid, add flower honey and syrup made from sugar and water. Strain the resulting liquor.

Redcurrant liqueur

Sugar - 800g, red currant juice - 1 l, vodka - 750 ml, water - 2 cups.

Rinse the currants and separate the berries. Pour into a bottle along with 4-5 currant leaves and pour vodka. Cork the bottle and keep in the sun for 5-6 weeks. Strain the juice that stands out and add the prepared thick sugar syrup to it (at the rate of 800 g of sugar per 2 cups of water).
Filter the liquor, bottle and cork well.

French rum syrup liqueur

Sugar - 1 cup, rum - 0.5 cups, water - 1.5 cups.

Boil sugar and water over high heat until a thick syrup is formed. This will take 4-7 minutes. Remove from fire. Add rum.

Liquor "Fiery"

Sugar - 1.5 kg, red currant - 2 kg, vodka - 2 liters.

Sort through the red currants and pour into a bottle or jar of sugar. After 0.5–2 months, strain the juice that stands out, add vodka and bottle it.

Clear red thorn liqueur

Blackthorn - 1kg, vodka - 1l, sugar syrup - 400 ml, cloves - 5 pieces, grated nutmeg - ¼ teaspoon.

Peel the fruits of the blackthorn, knead. Simultaneously crush five seeds from the fruit. Then put the mixture in a bottle, pour vodka, add spices and infuse for 10-15 days, closing the bottle with a fermentation stopper. Strain the mixture, add strong sugar syrup, stir and infuse for a day, bottle.

One of the most popular drinks in the world is liquor. The recipe for its preparation is known to many nations. However, the composition of the drink, its consistency, strength, and bouquet vary greatly. Yes, and the method of preparation may vary depending on the components. A common feature for all liqueurs is the sweetness and divine aroma.

From the history of the drink

Which we will present in the article later, is an ancient drink. It began to be made for sale already in the Middle Ages. And he owes his appearance to the elixir of life, or rather, to its seekers. As a result of various experiments of monks, alchemists and doctors, amazing drinks appeared, many of which are still made to this day. Some liqueurs are named after the place of their invention, a religious order. Often these drinks are mentioned in tourist guides, as they are considered a real attraction of the city or country.

What it is?

So what is liquor? Its recipe is various options we will give later, and now we will tell the reader about the features of this drink. As a rule, it is very sweet (more than 100 g of sugar per liter of liquid) and contains ethyl alcohol in the amount of 15-75%. It is based on infusions of roots, fragrant herbs, spices, as well as juices of berries and fruits.

Liquor is served as a digestive aid, as well as tea and coffee (at the end of the meal). You can drink it in its pure form, and the drink is often included in cocktails or other dishes.

There are dessert, strong and cream liqueurs.

The most famous liqueurs

There are drinks whose names have been heard even by people who are not very fond of liquor. We will tell you a little about the most famous of them.

Amaretto is an Italian masterpiece made from almond kernels and spices.
Baileys is a creamy liqueur based on Irish whiskey.
"Becherovka" - a strong drink infused with herbs, originally from the Czech Republic.
"Old Tallinn" is an Estonian strong dark brown liquor containing rum.
Curacao is a complex drink that can be different shades(blue, white, orange, green).
"Sheridans" - Irish liqueur, which consists of two parts - white and black, placed in different sections of the bottle. The white part has a vanilla-creamy taste, the black part has a coffee-chocolate taste.

We cook ourselves

The original liquor, the recipe of which is kept in the strictest confidence by the manufacturer, costs a lot. But you want to pamper your family and friends with something tasty! Many housewives prefer to prepare this drink on their own, using different ingredients. The most popular in our area are cherries.

To make cherry liqueur at home, you will need the following set of products:

0.5 kg of cherries (fresh or frozen), and berries with and without seeds are suitable;
leaves from a cherry tree in the amount of 200 g;
half a lemon;
0.5 kg of sugar;
1 liter of water;
1 sachet of vanilla sugar;
0.5 l of vodka.

How to make liquor? My berries and leaves, pour water and bring to a boil. Then reduce the heat and cook for ten minutes. Now it's time to add sugar and lemon and, while stirring, hold the same amount on the stove. Remove the mixture from heat, filter, cool, pour in vodka and bottle. In a toga, about 1 liter of the finished drink is obtained. You can use it immediately, but if you let it brew for a week, then the taste will be much better.

Cherry liqueur is prepared in another way - the berries are sprinkled with sugar in layers, poured with vodka and insisted for a month in a dark place. And only then strain and pour in vodka. But in this case, it is imperative to remove the bones, as they contain a toxin that can provoke poisoning.

sweet raspberry

It's not harder to make raspberry liqueur. For him, you will need half a kilo of sugar and ripe berries, a liter of vodka. Raspberries are poured into a bottle and filled with vodka. Next, you need to tightly close the neck with a gauze swab and hold the container in a cold place for about a month. Now we are preparing sugar syrup and 250 g of vodka. Mix both parts, strain, bottle and close. Raspberry liqueur prepared in this way becomes tastier the longer it is stored.

There is another way to make a drink from this berry. You need 500 ml of raspberry juice, a kilogram of sugar and 2 liters of vodka. Bring the juice with sugar to a boil, but do not boil (be sure to remove the foam!). Cool the mixture, add vodka, mix and bottle. You can drink after a month.

ripe strawberries

You can also make liquor from the queen of berries - juicy strawberries. The drink is different beautiful color and amazing aroma. It will need 1 liter of alcohol, vodka, rum or cognac, 0.5 liters of water, half a kilo of berries and sugar. Now we sort through, wash and cut the strawberries in half, put them in a glass jar and fill them with alcohol (the liquid should cover the berry by 2-3 cm). We put the closed container in sunny place for two weeks. After this time, we filter and filter the mixture, add the syrup, cooled to room temperature. It is advisable to let the liquor brew for seven days in a dark, but not cold place. And you can store it for two years.

This strawberry liqueur is reminiscent of the famous "Xu-Xu" - a German drink that appeared in 1997 and has already conquered half the world. It is desirable to drink it chilled, it goes well with ice cream and sparkling wines.

A few general cooking rules

There are many recipes for this drink. But there are several general rules which must be observed:

berries-fruits should be taken only ripe, washed and sorted, without rot;
to preserve the aroma of liquor, it is poured into small containers and hermetically sealed;
store bottles in a dark place, open immediately before serving;
before drinking, it is better to cool the liquor or add ice cubes to the glass;
serve a drink in small transparent glasses;
alcohol must be of the highest quality, it is advisable to take vodka without additives.

Bon appetit! Just remember that liquor is an alcoholic drink, and therefore it should be consumed in moderation, despite the fact that it is so tasty and has the flavor of summer.

The first recipes were probably created much earlier than medieval alchemists began searching for the elixir of eternal life. Nevertheless, their commercial production began precisely in the Middle Ages, when monks and alchemists, due to an overabundance of time, experimented with everything that burns, and the result was unique recipes for drinks that were magical in taste and aroma.

And in our time, the secrets of making liquors seem to be kept in the strictest confidence. However, resourceful people have come up with more than one homemade liquor recipe that copies the famous drinks exactly.

Homemade liqueurs are made from alcohol or (it is possible to add cognac or rum), sugar, fruits, spices and herbs, so their aroma is not inferior to the purchased ones. Like any others, they can be served at the end of dinner, with coffee or tea, in addition, home-made liqueurs are included in cocktail and dessert recipes.

If you are hesitant to experiment in the kitchen, here are just the most popular of the recipes.

Rowan liqueur can be served even to the most sophisticated table, because its tart taste and exceptional aroma are loved by many, and it is not so easy to find one on sale. Liquor from chokeberry- it takes a little more time than for other tinctures, because the chokeberry does not part with its juice very willingly.

Usually chokeberry liqueur at home is made from vodka, but you can also use alcohol diluted to 40 degrees, or even inexpensive, but natural cognac (if you like woody notes). Instead of sugar, liquid honey is also suitable, but it needs less than sugar by about 40%, and you can’t heat honey more than 40 degrees.

Important! Before making liquor at home, be sure to sort through all the berries and remove the twigs, as well as spoiled, small or unripe fruits. Of course, we need juicy and ripe berries that have survived the first frosts.

Recipe 1

For this blackberry drink you will need:

the berries themselves - 2 kg;
alcohol - liter;
sugar - 0.8 kg.

Pour boiling water over rowan or dip in boiling water for half a minute in a colander. We scroll in a meat grinder (break with a blender) and squeeze through a couple of layers of gauze. Pour sugar and mix, boil.

Dilute with alcohol (per part of the syrup - part of the alcohol). Pour into dark bottles and cork well. We store in the basement or refrigerator.

Option 2

This is a liqueur made from chokeberry and cherry leaves, which enrich the taste of the drink and make it even more refined. We take:

chokeberry berries - kilogram;
cherry leaves -200g;
alcohol, vodka, moonshine - one and a half liters;
water - liter;
sugar - as much as berries.

We scald the berries, twist and squeeze the rowan juice. We boil water and put cherry leaves in it, after which we cook for another third of an hour. Cool, strain, add sugar. Boil again (another third of an hour) and remove the foam. Mix with alcohol and juice, pour into dark glass and seal tightly. Keep away from light.

Mint

Making a liquor at home with a mint flavor is also quite realistic. In fact, it is considered a drink purely feminine, but there are also his male fans, so the fortress can be different. There are many recipes for mint liqueur at home, but it is worth trying non-standard ones.

ratafia

The drink is old. For its preparation you need:

dried mint - 40g;
pure alcohol (90 degrees) - 1 liter;
water - 1/5 liter;
sugar - 1/5 kilogram.

Put the mint in a jar and fill it with alcohol. We insist from four days to a week in warmth. We filter. Separately, prepare the syrup from all the sugar and water. We remove the foam and pour the mint tincture into the still hot syrup with the thinnest stream, pour the ratafia into a dark bottle through a dense filter or cotton wool.

After keeping it in the dark for another week, we filter it again and insist in the dark for a couple more weeks. When cooking, you can change the amount of sugar and water.

With lemon

The combination of mint and lemon is always a win-win. Such a mint liqueur at home goes well with tonic (almost), with juice and even champagne. For cooking you will need:

alcohol (45%), moonshine or vodka - one liter;
fresh peppermint - 100g;
lemons - 4 pieces;
sugar - 0.5 kg (or less).

Cut the zest from the fruit and remove the white skin underneath. We cut all the pulp finely. We pinch off the mint leaves, knead them and place them in a jar along with lemon pulp and zest.

Fill with alcohol and insist in the dark for five days. We filter through multi-layer gauze and squeeze the cake. Only now add sugar and insist another ten days. Filtering again.

With distillation

So it turns out almost an elite liqueur with mint. So, first we insist on alcohol or vodka 50 g of dried mint with cumin (10 g) or orange and lime zest, as well as 150 ml of water. We insist one week, filter and pour a little tincture. It will come in handy for coloring.

We dilute the infusion with water (1: 1) and send it for distillation. We select the head (30 ml) and tails (here may be bad smell rotten grass). You should get 0.6 liters of fraction. You can expel the remaining distillate into another jar and add it to the main fraction (if the distillate has a good smell).

We got mint vodka. Now we cook syrup from three parts of water and part of sugar and pour it into vodka. Next, pour 0.2 liters of water here (unboiled and clean). To make the drink green, add 50 ml of tincture cast earlier. We insist again and now at least one week.

Raspberries

Raspberry liqueur - drink purely feminine and summer. From raspberries, for example, you can make a replica of the famous liquor at home. It's about French raspberry liqueur Chambord- not the easiest recipe, but the taste is almost like the legendary French drink. We will need:

fresh red raspberries - a liter jar (or frozen 700g);
fresh black raspberries (or blackberries) - a liter jar;
honey - 120 g;
simple sugar syrup - a glass;
vodka (50% alcohol) - half a liter;
cognac (or fruit brandy) - 350 ml;
orange peel;
vanilla sugar - 4 g. You can take half a vanilla pod or 5 ml of extract.

We sort out all the berries, wash, dry and place in a jar. We crush the berries with a wooden spoon, add all the honey, syrup. Then pour cognac and vodka, add vanilla with zest, mix and cover tightly with a lid.

We insist in cold and darkness for 7 days. We filter with a sieve or gauze, while not squeezing the thick, but simply letting it drain.

We filter through a coffee filter (or more familiar cotton wool), pour into clean bottles and hide in the cold and darkness. You can age this raspberry liqueur for a couple more weeks. Shelf life is about a year.

Law practice

As you understand, we will talk about. He is also loved, so several replicas of the drink were invented. To prepare a lawyer liquor at home, you will need:

grape - a glass;
egg yolks - 10 pcs;
cream (fat content up to 15%) - 150 ml;
high-quality condensed milk - a can;
vanillin - 2 g.

The yolks are very carefully separated from the proteins and put in a saucepan. To them we add all the vanilla and condensed milk. We mix with a blender. You should get a fairly thick mass. Pour in the brandy and stir.

Then add cream. Pour into a bottle, close hermetically and insist for five days in cold and dark. If stratified, shake. It remains only to filter the layers through four gauze and pour into a bottle. We insist egg liquor "Lawyer" for another ten days. He must mature.

They drink it, like the original Bols Advocate liqueur, in cocktails or with coffee.

Important! Not any alcohol is suitable for this egg liqueur. Here you need a high-quality alcohol base. Instead of brandy, you can use cognac, spiced rum or Irish whiskey (but so that there is no smoked aftertaste).

Another egg liqueur at home is already prepared with heat treatment. To prepare it, we will need:

8 yolks;
sugar - a glass;
brandy;
fresh pasteurized milk - 400 ml.

We proceed with the yolks in the same way as in the previous case. Boil milk and set aside. We beat the yolks in a warm water bath with sugar so that they acquire a creamy texture, but do not curl. When thickened, while stirring, pour in the milk (it should not cool down). Mix, chill. Pour brandy and stand for five days in the dark and cold.

tangerines

Mandarin liqueur can also be prepared different ways. The simplest homemade liqueur from these fruits is prepared from the following ingredients:

alcohol 45% - 0.5 l (vodka is also suitable, but good);
tangerines - 7 fruits;
cinnamon stick;
sugar - 100g;
water - 2/3 cup.

We wash the tangerines and dry them. We remove the zest from them, and cut off the white skin separately. We place the zest in a jar, add a cinnamon stick and vodka. Seal tightly and shake. We keep a week at high temperature(from 18 degrees).

We squeeze juice from tangerines (you can not only use a juicer, but also a meat grinder, blender and squeeze through gauze). Now it remains to boil the syrup with the addition of this juice and hide it in the refrigerator. When the zest tincture is infused, strain it and mix with syrup. A couple of weeks, tangerine liqueur must be insisted in the refrigerator.

Important! Clementine tangerines are best suited for this liqueur.

There is also a quick tangerine liqueur. For cooking you need:

tangerines - kilogram;
moonshine or vodka - 500 ml;
sugar - a glass;
water - a little more than a glass.

We wash the fruits, wipe them and cut them together with the peel in circles. We place the circles in a glass jar and fill with vodka. We close tightly and keep it warm and dark for three days. Now we prepare the syrup from all the water and sugar, removing the foam during cooking.

While the syrup is cooling, strain the infusion, squeeze it with the usual gauze. Mix it with syrup and let stand for another three days.

dairy kitchen

Milk liqueurs are not only tasty, but also beneficial: milk neutralizes alcohol, and in combination with it increases the overall tone of the body. The simplest milk liquor at home is prepared from the following products:

a glass of vodka (brandy, whiskey, and alcohol are also suitable, just dilute to 40-45 degrees);
vanillin;
sugar - 200g;
milk or cream with low fat content - 0.2 l;
yolks - 6-7 pcs.

Bring the milk (cream) to a boil, add all the sugar and let cool to room temperature. Beat the yolks and add a little milk. No less carefully pour in the alcohol here, stir well and pour in the vanillin. We close it tightly and wait a couple of weeks.

spreading cranberry

You can also make liquor at home from this sour berry. Cranberry liqueur will be remembered not only for its taste and aroma, but also for its bright, life-affirming color. For cooking you need:

alcoholic base (preferably vodka) - 1 l;
cranberries - 0.5 kg;
sugar - the same;
cardamom and cloves - 1 each and 1 bud (optional).

We wash the berries under running water and let them drain, after which we turn them into puree (meat grinder or blender to help). Add vodka, forget about the mixture for 4 days. After filtering and removing the cake. Pour into a saucepan, add sugar and boil until the sand dissolves, while the syrup should not boil.

We crush the spices and put them in a small bag, dip them in cranberry liqueur for 5 minutes. You don’t have to do this if you don’t like spices. Let the cranberry liqueur cool, pass through the filter again and bottle safely. It can be stored for up to three years. This is a fairly strong cranberry liqueur, you can add less vodka.

Baileys

This cream liqueur can also be made at home. You will need:

cream - 500 ml;
condensed milk - a bank;
vanilla sugar - 40 g;
egg yolks - 4 pcs;
vodka - 500 ml;
instant coffee - a couple of tablespoons.

Mix the yolks, vanilla sugar and condensed milk with a mixer. After adding coffee, we again work with a mixer. While whisking, pour in all the cream and vodka. No need to insist, but it is better to let it ripen for a couple of hours.

Apple

Apple liqueur at home can be prepared according to the most different recipes. Here is the simplest one. To cook you need:

apples themselves - a kilogram;
vodka - 500 ml;
water - 600 ml;
cloves with cinnamon.

We wash the fruits and remove the middle ones, grate them on a larger grater, put them in a jar and add vodka here. We insist in the dark for a month. We filter, pour.

We cook the syrup with spices and remove the foam. Cool, mix with tincture, filter again and pour into a bottle. It remains to insist again a couple of weeks. Drink this liqueur with ice.

Malibu

Coconut liqueurs, for example, are included in many cocktails, are added to desserts and fruit salads. Coconut liqueur at home is prepared from the following products:

coconut flakes - 160 g;
purified moonshine (or better vodka) - 500 ml;
water -0.2 l;
vanillin;
condensed milk - 1 can.

Do not be surprised, but coconut flakes are even more suitable than pulp. We mix it with vodka and leave it in the dark and warm for a week for a week. Filter with two-layer gauze and add vanillin, condensed milk and water.

After mixing again, send for four days in the refrigerator. A crust of coconut oil should appear. Now, using a tube, pour into another container so as not to touch the oil. You can give yourself a chance to relax a little more.

From apricot

The simplest apricot liqueur at home is prepared from the following products:

sugar - 0.5 kg;
apricots - twice as much;
vodka - 1500 ml;
cloves - 3 pcs.

Wash apricots, remove pits, cut into quarters. We put it in a three-liter container and add three cloves, pour vodka so that it is three cm higher than the fruit.

We close hermetically, transfer to the dark (room temperature) and wait a month, shaking three times a day.

Then add all the sugar. We mix again, close ... and again we wait 30 days, but now we shake it every few days. Strain and squeeze out the pulp, bottle.

blue curacao

Impossible to imagine Blue Lagoon cocktail, which does not include blue curacao liqueur. Do not be surprised, but you can also reproduce blue curacao at home. For this we need:

zest from a large orange (best already dry); cinnamon, coriander, nutmeg, cloves;
syrup from 100 ml of water and 100 g of sugar;
vodka - half a liter;
blue dye.

Then everything is simple. Pour the zest with spices into a container, pour vodka. After closing, we wait three hours. During this time, we cook the syrup and also pour it into the tincture, add the dye and take a wait-and-see attitude for a week. It remains only to strain through cotton wool.

Xu Xu

- another drink that has come up with a replica. To reproduce xu xu at home, we will need:

strawberries - 500 g;
sugar - a glass;
vodka or alcohol (40-45 degrees) - 500 ml;
half a lime or lemon (large);
settled water - 0.2 l.

Berries get rid of the stalks, wash, chop into 2-4 parts. We put them in a jar (liter!), Fill with alcohol so that it covers all the berries by a centimeter or two. Pour in lime juice. We wait about ten days, leaving the jar on the window (we even need the sun!).

We drain everything, strain it, add sugar and cork. Shake and wait another three days. Drain the syrup and add water instead. You can stir and drain the syrup again. And now we mix the syrup with the infusion and pour it into a jar. It remains to wait four days. Filter and you're done.

Light of emeralds

Outwardly, kiwi liquor is most similar to, and its taste is with excellent sourness, the texture is viscous. To prepare such a kiwi dessert drink at home, we will need:

the kiwi fruits themselves - a kilogram;
not less than a liter of vodka. Moonshine or alcohol diluted to 45 degrees will also come off, but about 200 g of alcohol should fall on each fruit;
water - 1 liter;
sugar - 0.75 kg.

We wash the fruits and get rid of the peel. We clean and cut, put on the bottom of a three-liter (preferably) jar and fill it with vodka. Closing it tightly, shake it up and send it to the dark for 30 days (in general, from three weeks to 40 days). The peel can be infused separately with 300 ml of alcohol.

We filter and safely send the pulp to the trash. We cook the syrup with vanilla and cinnamon, getting rid of the foam, the fire is slow. Mix the thickened syrup with emerald vodka and close with a wooden cork. We are waiting for another 60 days.

Important! On a jar of liquor, it is advisable to write the date of setting in a dark place. If you grinded kiwi in a blender, strain several times - there should be no “thickness” in your liquor.

From jam

Jam liqueur is good because you don’t have to wait for summer or look for, for example, frozen raspberries or strawberries. And the taste depends on what kind of jam you like.

Sweet alcohol from jam at home is prepared from the jam itself (500g), a liter of moonshine (vodka, alcohol), sugar according to mood (if the jam is sweet, then you almost don’t need to add it only at the very end of cooking) and 200 ml of water.

Even an old jam, five years old, will do, but it should not ferment and become moldy.

Preparing is also easy:

We boil water.
Put the jam in a saucepan (enamelled) and mix. You can boil for a minute or two to mix better.
Cool and pour into a jar.
Fill with vodka, stir.
We arrange a dark tincture for at least a couple of weeks (room temperature). Shake the liquor once a day.
Strain through three layers of cheesecloth and allow two more days to mature. Now it's done.

Homemade liquor is cozy and tasty, but do not forget that this is also alcohol, and high-calorie. Know the measure.

A simple recipe for vodka and orange peel liqueur is suitable for making a delicious drink at any time of the year. If you love oranges, don't throw away the peels - they can be dried and used to make this simple, not incredibly tasty liqueur.

With 5 fresh ripe oranges, you will need to carefully cut the peel. You can grate the zest or use dried crusts.

Put the crusts in a glass jar, pour half of the vodka over them and close the lid. Place the infusion jar in a dark place for 21 days. During this time, the tincture should change color and become a pleasant orange hue. The liquid will need to be poured into the pan - strain the tincture through several layers of gauze. Pour sugar into it and boil the syrup.

The syrup should be cooled to room temperature, pour in the remaining vodka, mix the drink and put in a cool place for another 14 days.

Ready orange liqueur stored in the refrigerator.

How to make a vodka and summer berry liqueur

Homemade liqueurs based on vodka and summer berries will delight you on a cold winter evening. Try to choose the most fragrant and fragrant fruits - raspberries, strawberries or wild strawberries. Delicious liqueur from these berries is prepared very simply. You will need:

Strawberries (strawberries or raspberries) - 3 kg
Sugar - 10 glasses
Vodka - 1 l
Water - 2 glasses

Sort strawberries, strawberries or raspberries well, wash and fill a glass jar with berries. Pour vodka into the berry, close the jar with a lid and place in a warm place. If you have a place on the windowsill or balcony - put the drink right in the sun.

After 4-5 days, carefully drain the tincture from the sediment, strain through a filter of several layers of gauze so that the pulp does not get in, and pour into a clean jar.

Do not throw away the pulp - add a little sugar, water to it, and boil the fruit syrup.

Pour the syrup into the strained tincture, let the drink rest for a few days.

Strain the drink through a gauze filter, pour into glass bottles and you can taste a great aromatic liquor.

Vodka and egg liqueur recipe

Before making vodka and egg liquor, you will need to prepare two small containers and separate the yolks from the proteins. Put the proteins in the refrigerator, and grind the yolks well with sugar so that it completely dissolves.

Yolks - 8 pcs
Vodka - 500 ml
Sugar - 2 cups
Vanilla sugar - 2-3 g
Heavy cream - 1 cup
Milk - 2 cups

Add cream, milk or vanilla sugar to well-mashed yolks. It is best to mix the ingredients in a blender bowl. When the mixture is homogeneous, pour chilled vodka in a thin stream, mix well again and pour the liquor blank into a glass jar.

Leave the drink to mature in a cool place for 2 months. After this time, the drink is ready to drink.

Preparation of vodka liqueur with red currant

Red currant juice - 1 l
Vodka - 750 ml
Water - 2 glasses
Sugar - 3-4 cups (to taste)

To prepare a vodka liqueur with red currants, you need to rinse and separate the berries.

Fill the jar with currants, add a few leaves with 4-5 leaves and fill with vodka. Close the jar or bottle tightly, put the drink in a warm sunny place for a month and a half.

Let the drink ripen in the sun for a month and a half - during this time the jar will be almost full of thick juice.

Mix it with sugar syrup, pour into glass bottles, close the lid tightly and put in a cool place for 2-3 days. Ready liquor can be tasted.

Spice vodka liqueur recipe

Sugar syrup - 2.5 kg
Vanilla - 45 g
Cinnamon - 45 g
Carnation - 3 pcs
Vodka - 2.5 l
Water 1, 2 l

Pour vodka and water over vanilla, washed, but not crushed cinnamon and cloves, put in the sun for 2 weeks. Strain the finished tincture, mix with sugar syrup made from 600 ml of water and 2.5 kg of sugar. Put the drink in a cool place to rest for a few days, after which it will be possible to pour the vodka liqueur with spices into small glasses and start tasting.

Cocktails with liqueur made from vodka and fragrant berries can be prepared for festive table. It is enough to pour a few ice cubes into a beautiful glass, pour a little of any liquor on top and add a little sparkling water or tonic.

Decorate this treat with a piece of fresh or canned berries and your guests will be delighted.

Liquor - a sweet and fragrant alcoholic drink - is "it" at family celebrations and in moments of relaxation, and therefore it is a sin not to ask the question "How to make liquor at home?". For the purpose of additional motivation, let's say that there are dozens of recipes for its manufacture - for every pocket, taste and color, as they say. Liquor "in case of guests" should be in every home, not to mention the fact that a rare thrifty and thrifty hostess does not want to rationally use the harvest of fruits or berries from her plot.

In the article:

Secrets of making liquor at home

Making liquor at home is always associated with the use of high-quality home-made alcohol, you can even have a high strength, reaching 75-96%.

There are only two manufacturing technologies: the first involves mixing alcohol with fruit or berry juice, the second is the infusion of fruits, berries, spices or herbs on alcohol.

For herbal liquor, ready-made pharmaceutical raw materials are taken, although you can independently collect the necessary plants, dry them in the shade and grind them into flour. In any case, 5-10 parts of alcohol are taken for one part of vegetable raw materials, and all this is infused for two weeks. Once every three days, the liquid is shaken well, and at the end of the infusion, it is filtered through cotton wool, a charcoal filter or special paper.

Usually liqueurs. home cooking are obtained the first time, but it is not worth using everything that is left of conservation for them. Incorrectly selected ingredients or their wrong ratio can negate all the efforts made, and eventually the bottle will end up with something cloudy and strange smelling.

By the way, about turbidity: if the liqueur turned out to be tasty and fragrant, but does not please with a presentable appearance, your oversight can be corrected by adding whipped protein to alcohol at the rate of one protein per 0.5 liter of alcohol. After mixing, the drink is placed in heat until whitish flakes form on its surface. Then the liquid is carefully filtered and filtered.

Liquor should be sweetened only after the end of infusion, filtration and other preparation processes. To use sugar or sugar syrup for this is a personal matter. Experienced liquor makers claim that this is of no fundamental importance, it is much more important to keep glass bottles with a drink in a dark and cool place for six months.

Homemade coffee liqueur

Before you make liquor at home, make sure you have:

2.5 st. granulated sugar;
50 g of brewed coffee;
tsp lemon juice;
600 ml brandy;
three st. water.

With this simple set of products, you need to do the following:

Brew cool coffee from 50 g of powder and 1.5 tbsp. water. Cover it with a lid and leave for a day.
From the remaining water and granulated sugar, boil the syrup.
Mix everything, pour into a glass container, seal tightly and send to a cool, dark place for a couple of weeks.

Cocoa liquor at home

For this aromatic drink you will need:

800 ml of high-quality vodka;
100 g cocoa powder;
900 g of sugar syrup;
300 ml of milk;
lemon juice in the amount of three drops;
4 tbsp water;
vanillin.

Despite the fact that the food set here is much richer, there is nothing complicated in preparing a drink, just follow these instructions:

Pour vodka over vanilla and cocoa. Put the mixture in a cool place for five days, remembering to shake regularly.
Make syrup from lemon juice, granulated sugar and milk.
Strain vodka and mix with syrup.
All components merge into one container, it is tightly corked and sent to a cool, dark place for two weeks.
Then the liquor is carefully filtered and infused for another 10 days.
After re-filtration, the drink can be poured into individual containers.

Homemade almond liqueur

This drink is prepared from a minimum set of ingredients:

125 g of sugar syrup;
0.5 l cognac;
15 almonds.

Almonds need to be poured with boiling water, and after cooling the water, remove the bitter skin from it and grind it with a wooden mortar. First put the nut mass in a glass container, then pour in the alcohol component, flavor it all with a few orange peels and cork tightly. After a month of infusion, the drink is filtered and enriched with sugar syrup.

"Parisian" liquor at home

A drink under the romantic name "Eiffel Tower" is prepared from the following ingredients:

a liter of vodka;
750 g of granulated sugar;
5 clove buds;
one cinnamon stick;
two st. water;
250 g orange peels.

These products must be handled according to the following instructions:

First you need to pour vodka on cloves, cinnamon and orange peels.
After ten days of infusion in heat, the drink is filtered.
Syrup is brewed from water and granulated sugar, and all of it is poured into alcohol.
Before using the "Eiffel Tower" you need to insist a couple more days.

Homemade "Golden" liqueur on an egg

This drink is attractive for its unusual "golden" color, which is achieved through a combination of the following components:

150 ml of good vodka;
two sticks of vanilla;
three fresh yolks;
100 ml of milk;
150 g powdered sugar.

First you need to insist vodka with vanilla sticks for five days. Then beat the icing sugar and chilled yolks, carefully separated from the protein, into the foam, adding milk to them at the end. Vanilla sticks are removed from the vodka, and all the ingredients are poured into the container. The drink is ready to drink after ten days of infusion.

The legendary Baileys at home

It seems that this exquisite and truly feminine drink can be prepared on its own only with special equipment and exotic ingredients. In reality, everything is much simpler, and for home-style you will need:

300 g of vodka, and even better Irish whiskey (perfect);
¼ tsp grated ginger root;
a little cinnamon;
a couple of tsp honey;
two yolks;
0.5 st. granulated sugar;
0.5 kg of homemade cream;
a couple of sachets of vanillin;
st.l. boiling water;
bank of condensed milk;
2 tsp coffee powder.

With this food set, you need to do the following:

Combine whiskey with ginger, honey and cinnamon, shake well and refrigerate for 5 days.
The drink is filtered several times.
All remaining products are thoroughly whipped in a blender, and instant coffee is poured in advance with a spoonful of boiling water.
Both components are mixed in a glass container and infused for a few more days.

As you can see, the liqueurs, the home-made recipes of which are given above, are available both in terms of time and in terms of funds. They do not need sophisticated or rare products, the main thing is to keep the proportions, not to shorten the exposure time and not to experiment, replacing the recommended ingredients with others.