In Russia, liqueurs became fashionable in the 17th century, and a great many recipes were invented. Liqueurs and liqueurs, along with vodka, have become national Russian drinks. Unfortunately, they have almost disappeared from store shelves, but they are very easy to prepare yourself, especially since homemade liqueurs made from fresh fruits and berries cannot be compared with purchased ones.
Raspberry vodka liqueur is prepared, in fact, from raspberries (900-1000 g) and 1 liter of vodka. Raspberry is a berry with a short shelf life; early ripening liqueurs are prepared from it. Pour vodka over the berries, seal tightly and leave to infuse for five days. Then strain through a strainer or cotton cloth, discard the pulp, and add 0.5 kg of sugar, five crushed allspice grains to the drink, add 2 tbsp. tablespoons of crushed dried cherries (can be replaced with 4 tablespoons of cherry juice). Let the liqueur brew for a week, strain again, pour into bottles, seal and leave until use.
The prefabricated pouring is done on the basis of an alcohol-containing product, but the degree is not so important, it is just a means to identify the taste. Take any berries, for example, raspberries, currants, blackberries, sour cherries in equal parts. Squeeze out the juice, mix it with vodka in a 2: 1 ratio, that is, for 1 liter of juice - 0.5 liters of vodka. Add 1 kg of sugar, stir, pour into a glass container and let it brew for one month.
Ryabinovka is perhaps the most famous and popular liqueur. We offer to cook it according to an old recipe. Rowan berries are harvested in late autumn, when they are slightly frozen. The rowan must survive two frosts, but no more. Another feature of the preparation of the tincture: mountain ash is a berry of long storage, late-ripening tinctures are prepared from it, with a ripening period of 3-6 months. 6 kg of berries will require 3 kg of sugar. Pour 2 cups of water into the sugar and boil the syrup, cool it a little and pour over the berries. Dishes, this can be a flask, close loosely and leave the infusion at room temperature. When the berry begins to ferment strongly, sizzle and "break out" out, pour one glass of semi-sweet wine into the liqueur. Repeat this step five times.
When the brandy stops fermenting and the berries settle to the bottom, close the dishes tightly and keep in a cool place until summer. An underground or warm cellar is ideal. In the summer, take the flask out into the sun to warm it up, put it in cold water overnight to cool it down. Repeat twice, then pour the brandy into a glass container and let stand. When the drink becomes clear, carefully so as not to shake the precipitate, bottle and seal well. The longer the brandy is in the bottle, the cleaner and tastier it will be.
Blackcurrant pouring is an excellent remedy for colds. Pour one kilogram of currants with a liter of vodka. Prepare syrup from a kilogram of sugar and a glass of water, add it to the drink and leave for 30 days in a dark place, shaking occasionally. Strain and use for a cold one glass per day or 1 tbsp. spoon with a cup of tea or coffee. Not only currant liqueur, but also other homemade liqueurs and liqueurs have healing properties, they can be used as an aperitif.
