In addition to industrially produced alcoholic beverages, you can please and treat your guests with drinks prepared with your own hands and often even exceeding many factory-made alcoholic beverages in quality and taste. Typically, liqueurs are produced at specialized enterprises, but those prepared at home will be practically no different from them, since there are minor differences in the specifics and technology of their preparation.

In the production of liqueurs, a variety of spices are used, such as ginger, angelica or galangal root, cloves, cinnamon, cardamom, juniper berries, red and black pepper, roasted coffee beans, orange or lemon zest, etc. For example, for the world famous ancient liqueur " Benedictine" requires approximately 25 different types of herbs and essential oils.

The technology for making liqueurs does not involve fermentation of raw materials, but a special process called blending, which involves mixing individual components in various proportions. The following can be used as such parts: ordinary water, alcohol, sugar syrup, alcoholic juices, aromatic alcohols, various infusions on plant bases (herbs, spices, berries and fruits, etc.), dried plants and fruits, fresh berries and fruits, various dyes and additives to preserve color or improve taste.

Since the fermentation process is not used in the production of liqueurs, it is very difficult to achieve a rich and rich flavor bouquet and aroma. In order for the taste and aroma of the liqueur to be harmoniously combined with each other and form a single whole, the quantitative selection of its constituent components must be careful and accurate.

The optimal taste and organoleptic qualities of the future liqueur are selected through long experiments and numerous experiments, as a result of which a real masterpiece of high quality is born. alcoholic products. A lot depends on the ratio of the components, so their selection is often strictly regulated and kept in the strictest confidence.

Since semi-finished products are used in the preparation of liqueurs, the technological process itself does not take much time, especially compared to the duration of the wine preparation period.

LIQUEUR RECIPES

LIQUEUR “EGG” WITHOUT AGING
Required: 4 fresh yolks, 300 g of powdered sugar, 0.5 l of milk, 100 ml of wine alcohol, 2 bags of vanilla sugar.
Cooking method. Mash the yolks in a bowl with a wooden spoon, then add powdered sugar and continue grinding for half an hour. After this, pour in slightly warmed milk and stir the mixture thoroughly, add wine alcohol and vanillin. Rub the mixture through cheesecloth and bottle. Since this liqueur does not require aging, it is ready for use after the preparation process is completed.

EGG LIQUEUR BASED ON COGNAC
Required: 8 egg yolks, 200 g sugar, 1 packet of vanilla sugar, 0.5 liters of cognac.
Cooking method. Grind the egg yolks, sugar and vanilla sugar until smooth and pour in the cognac. Pour the finished liqueur into bottles and let it sit for several weeks.

LIQUEUR “EGG WITH CREAM”
Required: 5 yolks, 250 g of sugar, 1 packet of vanilla sugar, 0.25 liters of cream (35% fat), 125 ml of milk, 125 ml of pure alcohol.
Cooking method. Whisk the yolks with sugar and vanilla sugar, gradually adding cream, milk and alcohol into the mixture. Pour into a bottle, seal it well and let it brew for two months.

"APRICOT" LIQUEUR
Required: 1 liter of fresh apricot juice, 1 kg of sugar, 1 sachet of vanilla sugar (instead, you can take a little cinnamon and cloves for flavoring), 1 liter of edible alcohol.
Cooking method. Ripe and overripe apricots are best suited for obtaining apricot juice. Wash the fruits thoroughly, remove the seeds and squeeze out the juice. Mix the resulting apricot juice with the same amount of food alcohol. Then add sugar and vanilla sugar to the mixture for flavoring. Pour into bottles and let the liqueur settle.

LIQUEUR “APRICOT MIRACLE”
Required: 2 kg of apricots, 0.5 l of vodka, 300 g of sugar, 6 - 7 pcs. cloves, nutmeg, cinnamon.
Cooking method. Wash the apricots, remove the pits and chop finely. Chop the seeds, remove and crush the kernels. Place apricot pieces, chopped kernels, sugar, spices into a bottle and fill everything with water so that it just covers the mixture. Seal the bottle tightly and let it brew for 2 - 3 weeks, shaking occasionally. Then add vodka to the bottle, adjust the taste of the drink and strain several times through gauze folded in several layers. Pour the finished liqueur into bottles and store in a cool, dark place.

ALMOND LIQUEUR
Required: 15 bitter almonds, 50 g of apricot kernels, 200 - 300 g of sugar, 0.75 l of vodka.
Cooking method. Crush the almonds and apricot kernels a little, put them in a bottle and fill them with vodka. Then add sugar and leave in a dark place for a week. After this, strain or filter the finished liqueur and bottle it.

LIQUEUR “MEDICAL”
Required: 1 liter of vodka, 20 g of bee propolis, 1 tbsp. l. linden blossom, 100 g of dried prunes without seeds, 1 tbsp. l. thyme herbs, 1 tbsp. l. mint.
Cooking method. Dried prunes finely chop and mix with linden blossom, thyme and mint. Place everything in a bottle and fill it with vodka, then seal it tightly and place it in the sun or in a warm place for 2 months. After this period, strain the contents of the bottle, add propolis, seal and let it brew again for one month. Strain the finished liqueur again, bottle it and store it in a cool place.

COGNAC LIQUEUR
Required: 0.5 l of vodka, 0.75 l of water, 2 tsp. crushed oak bark, 5 - 6 pcs. cloves, 1.5 tsp. large leaf black tea, 5 tsp. sugar, 1 packet of vanilla sugar.
Cooking method. Place oak bark, cloves, tea in a bottle and fill with warm boiled water in which ordinary and vanilla sugar are dissolved. After the liquid has cooled, pour in vodka, mix well and let it brew for 1 - 2 weeks. When the liqueur is infused, strain it and pour into a bottle.

LIQUOR "QUINCE"
Required: 1 liter of freshly squeezed quince juice, 1 liter of vodka, 1 kg of sugar, 5 - 6 pcs. cloves, 1 cinnamon stick.
Cooking method. Wash the quince fruits and grate them coarse grater. Pour the resulting quince pulp with a small amount of water and cook over low heat until soft. Then strain the mixture through doubled cheesecloth and squeeze to drain all the juice. Then add vodka, cinnamon and cloves to the juice. Pour the liqueur into bottles, keep it in the sun for 6 - 7 weeks, then strain the drink through special filter paper.

ORANGE LIQUEUR
Required: 10 oranges, 2 liters of vodka, 1.5 kg of sugar, 1 - 1.5 cinnamon sticks.
Cooking method. Cut the peel of each orange in six places to squeeze out the juice. Add vodka, sugar, cinnamon and orange peels, which need to be tied in a gauze bag. After 6 weeks, you need to strain the liqueur and bottle it.

ORANGE PEEK LIQUEUR
Required: 3 oranges, 250 ml of vodka or food alcohol, 200 - 250 ml of pure distilled water, 250 g of sugar and separately 250 ml of water for making syrup.
Cooking method. Peel the oranges and cut the peel into small cubes. Fill them with vodka or alcohol, previously diluted in a 1:1 ratio. Seal the container with filled crusts and keep in a warm place for 24 hours. Strain the liquid and dilute it with syrup prepared in advance from sugar and water so that it has time to cool.

CITRUS LIQUEUR
Required: 2 oranges, 1 lemon, 1 liter of vodka, 600 ml of thick sugar syrup.
Cooking method. Cut the lemon and oranges into small slices and add a small amount of water, then put on the fire, bring to a boil and let simmer for 5 minutes. Remove from heat, cool and add vodka and thick sugar syrup. Pour the liquid into bottles, seal and let it brew for 20 days in a warm place. After this time, strain the liqueur through cheesecloth and filter through cotton wool, after which it must be poured into bottles.

LIQUEUR "CURACAO"
Required: 250 g of fresh and 150 g of dried orange peels, 1 liter of vodka, 4 - 5 pcs. cloves, 1 cinnamon stick, 750 g sugar, 1.5 glasses of water.
Cooking method. Pour vodka over fresh and dry orange peels, cloves and cinnamon and leave in the sun or in a warm place for 10 - 15 days. After this, strain the liquid through cheesecloth. For each liter received, add a thick syrup made from sugar and water. Pour the liqueur into bottles and let it brew for another 8 - 10 days.

LIQUEUR "44"
Required: 1 orange, 44 roasted coffee beans, 44 pieces of refined sugar, 1 liter of vodka.
Cooking method. Pierce the orange in several places with a thin knitting needle and insert one or several coffee beans into each puncture so that the orange is stuffed with them. After this, dip the orange in vodka, in which you have previously dissolved the sugar. The liqueur must steep for 44 days, after which it must be filtered.

LIQUEUR "BANANA"
Required: 4 large bananas, 2 oranges, 100 g of sugar, 0.75 l of edible undiluted alcohol.
For syrup: 1 kg of sugar and 1 liter of water.
Cooking method. Peel and cut the bananas, squeeze the juice from the oranges. Then add banana slices, orange juice, crushed orange peels, and sugar with undiluted alcohol. Pour into bottles, seal them well and let it brew in a dark place for two weeks. Make syrup from sugar and water and cool. Strain the alcoholic liquid through cheesecloth and mix with warm (but not hot) sugar syrup, after which the finished liqueur must be cooled.

CHERRY LIQUEUR (I)
Required: 1.5 kg of cherries, 600 g of sugar, 1 liter of water, 1 bag of vanilla sugar, 1 cinnamon stick, 3 - 4 pcs. cloves, 0.5 liters of pure food alcohol.
Cooking method. Rinse the cherries thoroughly, sort and remove the stems. Boil sugar syrup from 600 g of sugar and 1 liter of water (it should be thin). Place the cherries in a large vessel, preferably glass, fill with pre-cooled sugar syrup, close tightly and let it brew in the sun or in a warm place for 3 - 4 weeks. After this time, strain the liquid and bottle it. Ready cherry liqueur should be stored in a cool and dark place.

CHERRY LIQUEUR (II)
Required: 2 kg of ripe cherries, 1 liter of vodka and 1 kg of sugar, 5 - 6 pcs. cloves, 1 whole nutmeg or 1 tsp. ground, a few cherry leaves.
For syrup: 1.5 cups sugar and 1 cup water.
Cooking method. Rinse the cherries thoroughly, sort and remove the stems. Place the prepared berries in a wide-necked bottle (an ordinary glass jar is not suitable for this purpose). In this case, each row of cherries should be sprinkled with a small amount of sugar. Cover the neck of the vessel and tie it with cloth or gauze folded in several layers, after which the bottle with cherries should be left for 20 - 30 days in a dark place to allow the juice to release. After this time, squeeze out the released cherry juice. First you need to boil the sugar syrup, and pour vodka over the cherry leaves and spices so that they have time to brew for 3 - 4 days. After this, mix cherry juice, vodka and sugar syrup, adjusting the amount of components to your taste.

LIQUEUR “PEAR”
Required: 1 liter of freshly squeezed pear juice, 1 liter of vodka.
For syrup: 0.75 kg sugar, 3 glasses of water.
Cooking method. Aromatic pears are best suited for this liqueur. They need to be washed thoroughly and grated on a coarse grater, after which the resulting mass should be transferred to a vessel with a wide neck. Fill the pear pulp with vodka or alcohol diluted with the same amount of water, after which the bottle should be kept in the sun for 4 - 5 weeks. After this time, strain the liquid through two layers of gauze and add pre-cooked and cooled sugar syrup. Let the liqueur brew for another week, after which it should be strained through filter paper.

BLACKBERRY LIQUEUR
Required: 1 kg of ripe blackberries, 1 liter of vodka.
For syrup: 750 g sugar, 3 glasses of water.
Cooking method. Sort out the blackberries, rinse and place in wide-necked bottles or ordinary glass jars and fill with vodka. The blackberries should be infused for 5-6 weeks in a sunny place, after which they should be strained and for each liter of liquid add sugar syrup from the amount of sugar and water specified in the recipe. Strain the finished liqueur several times through cheesecloth or pass through filter paper. Pour into bottles and keep them well sealed.

STRAWBERRY LIQUEUR
Required: 500 g of wild aromatic strawberries, 500 g of food alcohol, 1/4 cup of lemon juice.

Cooking method. Sort out the strawberries, rinse them, put them in a bottle and fill them with undiluted alcohol. After two weeks, strain the liquid through cheesecloth and mix with pre-prepared sugar syrup and lemon juice. Pour the finished liqueur into bottles and store tightly sealed in a cool, dark place.

STRAWBERRY LIQUEUR
Required: 500 g of ripe strawberries, 1 liter of cognac, rum or alcohol.
For syrup: 1 kg of sugar and 0.5 liters of water.
Cooking method. Wash the strawberries thoroughly, sort them and add any of the alcohol-containing liquids specified in the recipe. Tie the neck of the bottle with gauze or cloth and let it sit for 8 to 10 days in a cool, dark place. Then strain the strawberry infusion and mix with the previously prepared sugar syrup. Strain or filter the finished liqueur, then pour into bottles that are kept tightly sealed.

CRANBERRY SPECIAL LIQUEUR
Required: 1 glass of freshly squeezed cranberry juice, 1 glass of raspberries, 1 glass of strawberries, 1 glass of sugar, 0.5 liters of vodka.
Cooking method. Wash the raspberries and strawberries, sort them, add sugar and let stand for 24 hours. Then squeeze the juice out of them, which you mix in a separate vessel with cranberry juice and vodka. Let the resulting liquid stand for another day. Store the finished liqueur in a tightly sealed container in a cool, dark place.

“TRADITIONAL CRANBERRY” LIQUEUR
Required: 4 glasses of cranberries, 500 g of sugar, 0.75 l of vodka, 2 cloves, 2 - 3 pcs. cardamom
Cooking method. Wash the cranberries, sort them and mash them with a wooden spoon. Then fill it with vodka and leave for 2 - 3 days in a closed glass container. After this, strain the cranberry infusion, add sugar and put on fire, but under no circumstances bring it to a boil. Remove from heat, add cloves and coriander tied in a gauze knot to the liqueur. After the liqueur has cooled, pour it into bottles, which are kept tightly sealed in a cool, dark place.

“GOOSEBERRY” LIQUEUR
Required: 500 g of gooseberries, 1 liter of cognac or alcohol as an alcohol filling.
For syrup: 1 kg of sugar, 0.5 l of water.
Cooking method. Wash the gooseberries, remove stems and dried ends, chop and place in a wide bowl. Pour cognac or alcohol over the gooseberries and leave to settle for about 5 - 8 days. After this, carefully strain the gooseberry infusion through several layers of gauze or pass through filter paper. Sweeten the resulting liquid with sugar syrup prepared in advance and cooled. Pour the finished liqueur into bottles, which are stored tightly sealed in a cool, dark place.

LIQUEUR “LEMON SHALE”
Required: 15 lemons, 5 liters of vodka, 1 egg white, 3 liters of dry white wine.
For syrup: 1.6 kg sugar, 1.25 liters of water.
Cooking method. Rinse the lemons thoroughly, peel and squeeze the juice out of them. In a separate vessel, mix squeezed lemon juice and vodka. Boil the sugar syrup, cool slightly and pour the egg white into it, then beat the mixture thoroughly. After this, let the syrup boil again and skim off the resulting foam. Pour the cooled sugar syrup into a bottle with lemon infusion, add white wine and keep in a cold place or cellar for three weeks, after which the liqueur is ready for use. After it has brewed, strain it and bottle it into separate bottles.

LIQUEUR “LEMON ORIGINAL”
Required: 7 lemons, 800 g sugar, 1.25 liters of vodka.
Cooking method. Wash the lemons and cut off a thin layer of peel. Grind the zest and mix with sugar. Pierce the peeled lemons several times with a thin knitting needle or sharpened wooden stick, place them in a glass bowl, and top with a mixture of lemon zest and sugar. Fill everything with vodka and place the dishes in the sun or in a warm place for 6 weeks. After this, drain the liquid and squeeze the remaining liquid from the lemons. Pour the finished liqueur into bottles and store in a cool place.

LIQUEUR “COUNTRY LEMONIA”
Required: 5 lemons, 650 g of sugar, 1 packet of vanilla sugar, 1 liter of fresh milk, 0.75 liters of edible undiluted alcohol or the same amount of cognac.
Cooking method. Squeeze the juice from the lemons and strain. Grind the lemon zest and mix with vanilla sugar. In a glass bowl, mix lemon juice and zest with vanilla sugar, pour boiling milk over it. Mix everything well, cool slightly and pour in cognac or alcohol, then pour the liqueur into bottles, seal tightly and store in the refrigerator or cellar for two weeks. After this time, the liquor will settle properly, and sediment will form at the bottom of the bottles. Therefore, the finished liqueur must be carefully drained (so that all the sediment remains at the bottom), straining through several layers of gauze. Store liqueur in a cool, dark place.

LIQUEUR “MANDARINE”
Required: 15 small tangerines, zest of two lemons, 1 cinnamon stick, 5 - 6 cloves, 250 ml of edible undiluted alcohol.
For syrup: 1.5 cups sugar, 1 cup water.
Cooking method. Wash and peel the tangerines. Grind the lemon zest and tangerine peel and, together with the spices, pour alcohol in a glass vessel, let it brew for 5 - 6 weeks. Then strain the infusion and mix with pre-cooked and cooled sugar syrup. Pour the liqueur into bottles and store horizontally in a cool place.

WALNUT LIQUEUR
Required: 50 green walnuts, 2 liters of vodka, 2 - 3 cinnamon sticks, 5 - 6 cloves, 2 liters of thick sugar syrup.
Cooking method. Cut the soft cores of green walnuts into small pieces, place in a dark glass bottle, add spices and fill with vodka. Place the bottle in the sun and leave to infuse for 3 weeks, shaking the container frequently. Afterwards, strain the contents of the bottle and mix with cooled sugar syrup, strain several times through cheesecloth. Pour the finished liqueur into bottles, which are stored tightly sealed in a horizontal position.

PEACH LIQUEUR
Required: 1 kg of peaches, 1 liter of alcohol, 1 liter of thick sugar syrup.
Cooking method. Rinse the ripe peaches, peel and cut into small slices. Place them in a bottle and fill them with alcohol, then let them brew for one month. Then strain the peach infusion through several layers of gauze and mix with sugar syrup. Pour the finished liqueur into bottles, which are stored in a cool place in a horizontal position.

REDCURRANT LIQUEUR
Required: 1 liter of freshly squeezed currant juice, several currant leaves, 1.5 liters of vodka or alcohol as a filling.
For syrup: 800 g sugar, 2 glasses of water.
Cooking method. Wash the currants thoroughly, sort and separate the stems. Then pour them into a bottle, add currant leaves to them and fill them with alcohol, which you first dilute with the same amount of water. Place the bottle in the sun and let it brew for 5 - 6 weeks. After this, strain the contents of the bottle and mix with cooled sugar syrup. Strain the finished liqueur several times, pour into bottles and store them tightly sealed.

BLACKCURRANT LIQUEUR
Required: 1 kg of currants, 750 g of sugar, 1 liter of alcohol or vodka for pouring.
Cooking method. Wash the currants, sort them and pour them into a bottle along with sugar. Place the bottle in a warm place and let it brew for one month, after which strain the contents of the bottle and mix with alcohol or vodka. Strain the finished liqueur and pour into bottles.

LIQUEUR “AROMATNY”
Required: 1 kg of black currants, 4 - 5 pcs. cloves, 1 bag of vanilla sugar, 1 liter of vodka, 400 g of sugar.
Cooking method. Wash the currants, sort them and remove the stalks. Then crush the berries with a masher or a wooden spoon, transfer them to a bottle, add cloves, vanilla sugar and fill with vodka. Place the vessel in the sun and let it brew for 6 weeks. Then strain the currant infusion through several layers of gauze and add sugar to it. Pour the liquid into bottles and shake from time to time so that the sugar gradually dissolves. The liqueur is ready for use when the sugar is completely dissolved.

"CHERRY" LIQUEUR
Required: 400 g of cherries, 200 g of sugar, 0.5 l of water, 200 ml of cognac.
Cooking method. Wash and sort the cherries, and do not tear off the stalks completely, but cut them with scissors to a length of about 1 cm. Place the cherries in a glass container, cover with water and let it brew for three weeks. Then strain the contents of the vessel and add 0.5 kg of sugar for each liter of cherry juice obtained. Place the juice and sugar again in a warm place or in the sun until the sugar is completely dissolved. Next, pour cognac into the resulting liquid, pour into bottles and store in a cool place. The liqueur will be ready for consumption in two months.

COFFEE LIQUEUR
Required: 50 g of ground coffee, 1.5 cups of water, 1/5 cup of lemon juice, 0.5 liters of cognac.
For syrup: 2.5 cups sugar, 1.5 cups water.
Cooking method. Brew coffee in water, taken in the amount specified in the recipe, then cover the container with the finished coffee and let it brew for 24 hours, then strain. Boil thick sugar syrup, cool it a little and add coffee infusion, cognac and lemon juice. Mix everything, pour into a vessel and leave for 2 - 3 weeks. Then strain the liqueur and pour into several bottles.

CREAM LIQUEUR
Required: 100 g ground coffee, 750 g sugar, 0.5 liters of water, 0.75 liters of food alcohol, 0.5 cups of fresh milk, 1 packet of vanilla sugar.
Cooking method. Mix ground coffee with vanilla sugar and pour alcohol into a glass container, then close it tightly and let it brew for one week, shaking daily. After the infusion, strain it several times and mix with warm boiled water, sugar and boiling milk. This mixture must be infused for another week to clarify the drink. Next, strain the liqueur again, pour into separate bottles and leave in a cool place for 2 - 3 weeks, after which it will be ready for use.

LIQUEUR “CHOCOLATE”
Required: 100 g cocoa powder, 750 g sugar, 0.25 l water, 0.75 l edible alcohol, 2 glasses of fresh milk, 1 packet of vanilla sugar.
Cooking method. Mix cocoa with vanilla sugar and pour boiling milk, then cool the mixture. Pour it into a glass vessel, fill it with alcohol and add sugar and warm boiled water, then let it brew for 2 - 3 weeks, shaking the container daily so that the sugar is completely dissolved. Strain the contents of the vessel several times, pour into separate bottles and let it brew again in a cool place for 1 - 2 weeks, after which this liqueur can be consumed.

LIQUEUR “MULATTKA”
Required: 200 g dark bitter chocolate (2 bars), 1 packet of vanilla sugar, 1 glass of water, 0.5 liters of cognac.
For syrup: 1 cup water, 2 cups sugar.
Cooking method. Heat the water, but do not bring it to a boil, add the crushed chocolate into it and heat until it is completely dissolved. Boil the sugar syrup and pour the dissolved chocolate into it, then mix well until smooth. Cool the chocolate syrup and mix with cognac. The liqueur is ready to drink.

TEA LIQUEUR
Required: 50 g black large-leaf Indian tea, 0.5 l water, 0.5 l cognac.
For syrup: 700 g sugar, 0.5 l water.
Cooking method. Brew strong tea, strain and mix it with warm sugar syrup, mix well. Mix the resulting tea syrup with cognac and pour into separate bottles.

LIQUEUR “CREAM”
Required: 3 glasses of cream (35% fat), 1 liter of alcohol.

Cooking method. Boil the cream. Boil thick sugar syrup and cool it. Combine the cream with syrup and beat well with a mixer, then combine with alcohol and stir until the mass becomes homogeneous. This liqueur does not need to be filtered or infused: just pour it into several bottles.

LIQUEUR "ROYAL"
Required: 10 Far Eastern rosehip flowers, 10 bay leaves, 2 cinnamon sticks, 1 tsp. dill seeds, 0.5 tsp. caraway seeds, 1 tbsp. l. sage, 1 tbsp. l. oregano, 1 tbsp. l. juniper berries, 1 liter of alcohol.
For syrup: 100 ml water, 200 g sugar.
Cooking method. Grind rosehip flowers, herbs and spices, pour alcohol in a glass container and leave for 3 weeks. Boil the sugar syrup, cool and add to the infusion. Strain the contents of the vessel and pour into separate bottles - the liqueur is ready for use.

LIQUEUR “MINT”
Required: fresh mint leaves, 0.5 liters of cognac.
For syrup: 2 cups sugar, 1 cup water.
Cooking method. Wash the mint leaves and chop coarsely. Then fill them with cognac and leave in a warm place for 1 - 2 weeks. Boil the sugar syrup, cool and mix with the strained mint infusion. Before drinking, the liqueur should be kept for another 2 - 3 weeks.

"PLUM" LIQUEUR
Required: 1 kg of ripe plums, 4 cups of sugar, 4 cups of vodka.
Cooking method. Rinse the plums, sort and remove the pits. In a wide-necked glass container (an ordinary jar will do), place the plum halves in layers, sprinkle them with sugar, and then fill them with vodka. Place the jar in a bright place and tie it with a linen napkin. After a week, place cellophane on top of the napkin and tie something around the neck to seal the jar. Then place the jar in a dark and cool place for 2 - 3 months. When the liqueur is ready, strain it, bottle it and seal it tightly.

LIQUEUR "ROWAN"
Required: 1 glass of rowan juice, 1 packet of vanilla sugar, 2 - 3 cloves, 0.5 tsp. cardamom, 1 liter of vodka, 1 kg of sugar.
Cooking method. Wash and sort the rowan berries, using a wooden spoon. Pour the rowan mass with a small amount of water and cook until soft. Then strain the mixture through several layers of gauze and squeeze out the juice. Then add vodka, sugar, spices to it and leave in the sun or in a warm place for 6 - 7 weeks. Afterwards, filter the finished liqueur and pour into several bottles.

RASPBERRY LIQUEUR
Required: 1 kg of ripe raspberries, 0.5 liters of vodka, 0.5 cups of lemon juice.
For syrup: 1 kg of sugar, 1 liter of water.
Cooking method. Boil sugar syrup and add washed raspberries to it. Pour the mixture into a glass vessel and leave it in the sun or in a warm place for 10 - 12 days. After this, strain the raspberry syrup and mix it with vodka. The liqueur is ready - all you have to do is strain it and pour it into separate bottles.

Homemade liqueur is otherwise called Russian liqueur. But it is widespread not only in Russia. It is enjoyed with pleasure in Belarus, Ukraine and other countries. of Eastern Europe. To prepare this popular alcoholic drink, alcohol, sugar and fruit are used. Sometimes recipes contain only two ingredients, for example, sugar and berries or alcohol and fruit. In order for the liqueur to be prepared, the composition needs to go through a fermentation process.

During cooking, alcohol is replaced with sugar and fermentation occurs, resulting in alcohol.

Of the fruits used to make Russian liqueur, the most popular are cherries, plums, cranberries, raspberries and gooseberries. Even the names of the liqueurs indicate that they belong to one or another gift of nature: cherry, robin, slivyanka, and so on.

Technology Making liqueur at home is not difficult. First you need to prepare a container where the future liqueur will be contained. It is thoroughly washed and dried.

Best suited glassware. This can be a three or more liter jar. Pour pre-washed fruits into the bottle in a ratio of 4/5 of the total volume. Granulated sugar is poured on top. The berries should not have cuttings. If you use berries such as raspberries, then you should not wash them first.

Container with future filling it is forbidden cover tightly with a lid. It is covered with several layers of gauze or natural thick fabric.

Place a container under Sun rays, so the fermentation is more complete.

The mixture sits under the sun for about five days, after which it is removed to a dark place and left for fifty days for further ripening. When the liqueur has just begun to ferment, they try to shake it daily.

The number of days for fermentation may vary and depend from the berries that formed the base of the liqueur. There are early-ripening, late-ripening and medium-ripening berries.

• Berries that ripen within thirty days are raspberries, strawberries and blackberries.
• Medium ripe liqueurs are made from plums, cherries, viburnum and lingonberries. In order to prepare liqueur from them, you need to wait 50–70 days.
• If you decide to make apricot, apple, or gooseberry, pear and quince liqueur, then be prepared for the fact that you will only try the drink after five months.

What are the most common homemade liqueur recipes? In first place, perhaps, is cherry brandy. It is prepared in several ways:

Pouring at home

Liqueur recipes

Cherry liqueur with sugar

The cherries are washed with running water and the pits are removed. Place in a glass container along with sugar and place in the sun for five days to ripen. The jar is covered with a cloth and tied around the neck so that it holds.

Periodically shake the container. After five days, the fabric is replaced with a plastic bag and the liqueur is placed in a dark place for a period of one month. When the liqueur is ready, it should be cleaned of impurities and pure form Bottle for further use. The finished drink is stored in a cool place.

Many people like it mixed liqueurs. That is, when laying fruit, leave space in the container for additional fillings and as the berries ripen, they are added to the container, not forgetting to fill each layer with sugar. For a more refined taste, add juices at the end lemon or orange.

Cherry liqueur with vodka

The components for preparing this liqueur are taken in such proportions: for three kilograms of pitted cherries, one kilogram of sugar and a liter bottle of vodka. After the washed and sorted cherries are covered with sugar, they are left under the sun for 1.5 months. The container in which the cherries ferment is tied with a cloth or three layers of gauze.

After the cherry has fermented, the juice is poured into bottles and placed in a cool, dark place. The remaining berries are poured with vodka and infused for thirty days. Place in the sun not necessary, quite ordinary room temperature. A month later, the tincture is filtered and mixed with the juice obtained after fermentation. Usually left in bottles third places to add alcohol tincture. The bottles are corked and stored in a cool, dark place, opening as needed.

Such homemade liqueurs Fine preserve the taste and smell of cherries, and also perfectly preserve all the vitamins and microelements inherent in this berry.

Liqueur from dried cherries and alcohol

This drink is called differently cherry. He prepares as follows. The washed and sorted cherries are dried a little in the sun and poured into a glass container. The number of berries is arbitrary, as is the amount of alcohol.

After the berries have settled, they are poured with alcohol so that all the cherries are under the liquid. After two weeks, this vodka is drained and the berries are refilled. After another two weeks, a similar procedure is performed. Thus, we have accumulated a sufficient amount of vodka, which is mixed together and returned to the container with the cherries.

Now you can add sugar to taste, mix, filter the liquid from the berries and bottle. Cherries are stored very well good and long.

Do you want to make cherry liqueur the way it is prepared in Poland?

Polish cherry liqueur

To prepare it you will need more granulated sugar than usual. For one kilogram of washed and pitted cherries, take eight hundred grams of sugar and two hundred vodka. The cherries and sugar are left to ferment for just two days, after which vodka is added.

The container with the future filling is set aside for fifty days in a dark place. The room where the liqueur will mature should not be cold, but the sun’s rays should not fall on it.

But the French make such a spicy liqueur.

Homemade French liqueur

To prepare it you will need several glass jars with lids. They put washed cherries with slightly trimmed stalks. The jars are closed and placed in a water bath.

After ten minutes, take it out of the boiling water, open it and add vodka to the jars. The liquid should slightly cover the berries. Cinnamon, cloves and grated orange zest are placed in each jar. Add sugar and close the jars. Within seventy days, the jars are taken out and shaken. This is how liqueur is prepared in French.

Often homemade liqueur recipes contain a lot of ingredients. For example, it could be lemon peels, cinnamon or mint. Delicious cherry liqueur is made from cherries that have been previously dried in the oven.

You just need to dry it lightly so that the berries do not dry out and wrinkle. The prepared cherries are placed in a container and filled with vodka. Infuse for one week in a cool place. Then they cook it like a cherry.

Instead of vodka, you can use purified moonshine. In this case, the cooking recipe remains the same. fully. Moonshine should be no more than forty-five degrees, just like vodka. I select ripe, even overripe fruits for liqueurs.

In addition to vitamins and microelements, the tincture is valued for its diuretics properties. In addition, homemade liqueurs prepared with your own hands without adding preservatives and dyes are excellent stimulate processes of digestion and metabolism. It is not recommended for children to drink even in diluted form due to the alcohol content in liqueurs.

Sometimes in recipes you can find recommendations to replace vodka and moonshine with more elite drinks: gin or cognac, but as practice shows, the taste of the liqueur is lost and acquires the qualities of this alcoholic drink.

You don’t have to remove the seeds from the berries, since there is very little hydrocyanic acid in cherries. In the recipe for French liqueur they even left cuttings. The color of the liqueur will directly depend on the color of the berries and fruits added according to the recipe. Do not use rotten fruits or unrefined moonshine, otherwise the taste and smell of the liqueur will be spoiled.

Rowan liqueur

Carefully inspect the rowan berries and wash them. After the rowan has dried, it is lightly baked in the oven. The berries should not be allowed to dry out; they should be soft, but not dry.

Rowan berries are placed in a glass container in such a way that it fills two-thirds of the entire space in the container. Now pour moonshine or vodka to the edge of the container. In order to rowan tincture It will take at least fifty days to prepare. After this period, you can see an amber-colored liquid, which is carefully poured into bottles and sugar is added.

Gooseberry liqueur

To prepare this homemade liqueur, you will also need wine, in addition to vodka. It is better to take homemade wine, for example, apple wine. Gooseberries are washed with running water and sorted.

Add to the container and fill with vodka so that all the berries are covered. After fifteen days, the alcohol is drained and the gooseberries are now poured with wine. After insisting for ten days, the composition is heated and sugar is dissolved in it.

After a week, drain the liquid and mix it with the alcohol tincture obtained the day before. The finished gooseberry liqueur is bottled and hidden in a cool, dark place.

For one kilogram of gooseberries you will need a half-liter bottle of vodka or moonshine, the same amount of wine and 0.3 kg of granulated sugar.

Jam liqueur

If you have a lot of jam prepared, you can make a liqueur from it. Unlike previous recipes, this liqueur turns out to be somewhat rougher, perhaps not as tasty, but it’s easy to prepare fast.

Recipe:

How to make liqueur at home? A tasty and unusual homemade liqueur is made from banana, condensed milk and eggs.

Homemade liqueurs

You will need half a glass of vodka, one hundred grams of condensed milk, one egg yolk and two medium-sized ripe bananas.

Mix all ingredients in a blender for about three minutes.

Moonshine tincture at home

How to prepare the tincture? Cognac, spotykach are prepared from homemade moonshine, or the alcoholic drink is simply sweetened with sugar and fruit. Here are some:

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The simplest recipe for cherry plum liqueur requires only two ingredients: berries and sugar and is based on natural fermentation, like the preparation of any berry liqueur. The taste of this liqueur... Next →