Moonshine is considered an ignoble, plebeian drink. It is assumed that the place of moonshine is somewhere at a village feast, in a remote place, where there is no opportunity to purchase more refined alcohol for the celebration. However, just a little effort - and the rustic "aromatic" moonshine turns into a drink that tastes as good as expensive vodkas and cognacs.
It is necessary
-
- For the first recipe:
- 3 liters of moonshine;
- ½ cup walnut membranes;
- potassium permanganate;
- spices (cloves
- caraway);
- tea;
- vanilla sugar;
- tea (dry brewing);
- oak bark;
- lemon acid.
- For the second recipe
- wormwood tops;
- salt;
- moonshine;
- honey.
- For the third recipe
- juniper berries;
- moonshine.
- For the fourth recipe
- anise seeds;
- moonshine;
- soft water.
Instructions
Step 1
Homemade cognac Take 3 liters of moonshine in a can, add to it: - potassium permanganate on the tip of a knife (this is necessary to remove fusel oils);
- 7 carnation buds;
- 1 tablespoon of caraway seeds, dry tea and vanilla sugar;
- citric acid on the tip of a knife;
- 0.5 cups of walnut membranes. To give a noble "oak" flavor (cognac has it because it is infused in oak barrels), you can add 1 teaspoon of dry oak bark to the infusion. Close the jar and leave at room temperature for no more than a week. Strain before use.
Step 2
Wormwood moonshine To prepare it, pour 300 grams of wormwood tops and 60 grams of salt with 12 liters of double-distilled moonshine and leave for a week. On the eighth day, add 1, 2 kg of honey to the infusion and distill again.
Step 3
Juniper Moonshine This moonshine tastes almost the same as the expensive varieties of gin. To make such a moonshine, pound 1, 6 kilograms of juniper berries and pour 8 liters of moonshine. Insist at room temperature for 2 weeks. On day 15, distill the tincture again.
Step 4
Anise moonshine Anise itself is a favorite drink of Peter the Great, who tasted it during his feasts. Well, are you worse? The preparation of this drink is not a quick process, but it's worth it. Crush 200 grams of anise seeds in a mortar and pour 10 liters of double-distilled moonshine into them. Insist 28 days. After 4 weeks, pour 5 liters of water into the infusion and distill again. Add again 200 grams of crushed aniseed seeds to the resulting infusion and again leave for 4 weeks. After 4 weeks, filter the infusion and dilute it by a third with soft spring water.
