Even those who do not like alcohol can be delighted with homemade cognac liqueur. This drink can be used as an aperitif or added to dough, creams and ice cream.
It is necessary
- - cognac;
- - sugar;
- - water;
- - raspberries;
- - cranberries;
- - blackthorn berries;
- - rose petals;
- - coriander;
- - carnation;
- - cinnamon;
- - nutmeg;
- - partitions of walnuts;
- - oak bark.
Instructions
Step 1
For homemade tincture, any fresh or frozen berries are required. Fresh ones give a stronger aroma, but ice cream does not produce as much fruit acid. Usually, sugar is included in the cognac tincture recipe, which makes the drink look like a liqueur or berry liqueur. Connoisseurs of traditional alcohol can give up sugar.
Step 2
Raspberry tincture with cognac is in great demand. The berries must be poured into a glass container, filling them with ¾ of the volume. Then pour the cognac over the raspberries and let it brew for 48 hours. It is not recommended to insist longer, as the drink will turn out sour. After that, you need to drain the alcohol, and then prepare a syrup from the used berries. The ratio of berries and sugar is 3: 1. Mix the cooled syrup with cognac tincture. Pour the resulting composition into a glass container, close tightly and leave in a dark place for six months.
Step 3
Homemade cognac liqueur with cranberries has a special aroma. It can be cooked with or without sugar. The technology is the same. Washed berries are combined with sugar and cognac in a 1: 1: 2 ratio. The mixture is put on low heat and simmer until the sugar is completely dissolved. Then remove and allow to cool slightly. The mass is poured into jars, wrapped and placed in a dark, cool place for 7-10 days. After this period, the tincture is rubbed through a sieve and filtered several times.
Step 4
A very refined recipe for cognac tincture is obtained with rose petals. Fresh blooming buds (2 glasses) are placed in a glass dish. Then they are poured with brandy (200 ml) and left in the sun for 3-4 days. Then the alcohol is decanted, and the petals are again poured with 200 ml of brandy. A week later, the procedure is repeated for the last time, only this time the buds are poured with 100 ml of alcohol. After that, all the infusions are combined in one bowl and diluted with a syrup made from 0.5 kg of sugar and 0.5 liters of water.
Step 5
The original taste is obtained by combining cognac (3 l) with coriander (1 tbsp), oak bark (3 tbsp), walnut partitions (2 tbsp) and sugar (1 tbsp). Mix infused in a dry place for 7-10 days.
Step 6
To prepare the next tincture, you will need 1 liter of brandy, 1 kg of sloe berries, 5 pieces of cloves, 0.5 tsp. nutmeg, a pinch of cinnamon, 0.5 kg of sugar and 1.5 cups of water. The washed berries need to be sorted out, and seeds from 3-5 pieces must be removed. Then crush the seeds, put them in a glass container, mix with berries and spices, add alcohol and leave to ferment for 10 days. After this time, strain the tincture, pour sugar syrup into it and leave for another day. Store in tightly closed bottles.
