The preparation of the tincture does not require any special preparatory procedures. All it takes is to arbitrarily cut the agreed amount of peeled ginger root and lightly crush the almonds so that they better transfer the flavor into the tincture.
Ingredients:
Actually, half a liter (bottle) of good vodka.
6-7 almond nuts (clean, without salt and "pepper"), so that the almond "pit" is slightly-weakly felt in the future tincture.
5-6 dried prunes (pitted) so that the “sugar” of a smoked brandy barrel is quite clearly felt in the future tincture.
Approximately a tablespoon of pharmaceutical oak bark, so that the future tincture not only sparkles with the color of a cognac barrel, but also with its oak aroma.
About a tablespoon of randomly chopped ginger root, so that the future tincture will pleasantly tingle the tongue - in the manner of cognac.
Further even easier. It is necessary to choose a suitable glassware in which the components of the tincture will be infused (the main thing is that the dishes can be hermetically sealed with a lid) and put the mentioned components into it in the indicated proportions. The stacking order doesn't matter. You can start, for example, with ginger.
Then put about a tablespoon of crushed oak bark.
Then - prunes (pitted).
Finally, crushed almonds.
Pour the components of the tincture with good vodka ...
... close the dish with a lid, shake it several times and put it away for a week in a dark, cool place.
After a week, the tincture will acquire a pronounced cognac color. But you will have to disturb her not for the sake of color, of course, but for the sake of the initial tasting, scooping up the tincture with a teaspoon. The fact is that prunes vary in sugar content, and the tincture may not reach a barely noticeable sweet note in the taste of the tincture. So adjust this parameter if necessary with a small amount granulated sugar. But - without fanaticism. It's still a tincture, not a brew. In any case, a week is not enough to infuse a drink. Therefore, even if everything is in order with sugar or if it had to be adjusted, put the future tincture in a cool dark place for another week. Or better yet, two.
Now, after the specified period, the tincture can be filtered. First, roughly, through a suitable sieve, to separate the infused components and discard as unnecessary.
After three days, you can resort to finer filtration, using a cloth napkin folded several times. You need to filter carefully, trying not to raise the sediment from the bottom and so that it gets into the impromptu filter to a minimum. A small amount of tincture with the remaining sediment will have to be sacrificed, since bootlegging, like any other art, sometimes requires sacrifice.
But, in fact, the complete transparency of the drink is a matter of taste. In terms of aesthetic taste, because its transparency does not affect the immediate taste of the tincture. This is not wine and the tincture is created by no means according to wine technologies.
As for the direct taste, the aroma of tincture for cognac is sharper than that of noble cognac. However, “catching” cognac aromas over a glass warmed in the palm of your hand is mostly on the periphery of our drinking culture, since we still give preference to taste. In this part, brandy tincture fully justifies its name. Try it!
Homemade moonshine Smirnova Love
Moonshine "SPECIAL" (from ALMONDS)
Moonshine "SPECIAL" (from ALMONDS)
OPTION 1
200 g almonds, 100 g apricot kernels, 4 g cinnamon, 4 g coriander, 5 g hyssop, 5 g marjoram, 800 g sugar, 4 liters of vodka. Grind and crush the mixture, and then pour vodka and let it brew for a week. Then overtake in the usual way.
OPTION 2
Almond moonshine can also be obtained by adding almond oil to moonshine tinted with some kind of tincture.
OPTION 3
205 g almonds, 100 g apricot kernels, 4 g coriander, 4 g cinnamon, 1.5 kg sugar.
Crush and crumble everything, put it in a vessel, pour 5 bottles of moonshine and insist for three weeks, then overtake in the usual way and add sugar syrup to taste.
OPTION 4
1 part rowan shoots, 4 parts wine.
Take the youngest shoots of the rowan tree, peel them and cut the white stems into pieces as small as possible.
Pour these pieces with the simplest wine, preferably white strong, in a volume ratio of 1: 4 and distill through a distillation apparatus.
If the almond smell is not strong enough, you can put more shoots to taste in the product and overtake again.
From the book A Million Salads and Appetizers author Nikolaev Yu. N.Appetizer of lemons and almonds Ingredients: 3 lemons, 200 g of almond kernels, 100 ml of vegetable oil, pepper and salt to taste. Wash the lemons, peel, cut into slices and put in a dish. Put the almonds in boiling water and cook for 15 minutes, after which wash the kernels cold water,
From the book Most delicious pancakes, pancakes and pancakes author Kostina DariaFrom almonds? cups of almonds, cups sugar, 1 egg, 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of flour Fry the almond kernels until yellow, then grind the almonds in an almond grater or pass through a meat grinder with a fine grate several times, add sugar and an egg,
From book cookbook life. 100 Live Plant Food Recipes author Gladkov Sergei MikhailovichSweets from peeled almonds Such sweets have a refined, refined taste. As always, it's all in the details. Soak the raw almonds overnight. In the morning, drain the water and leave the wet nuts in a saucepan with a barely open lid. In the evening, wash the nuts, drain the water and
From the book Home Moonshine author Smirnova LoveMOONSHINE "SPECIAL" (from cumin) OPTION 11.2 kg of cumin, Yul moonshine, sugar syrup. Coarsely crush caraway seeds and pour moonshine. Let it brew in a warm place or in the sun for 3 days, then pour in another 5 liters of moonshine, overtake and add sugar or syrup to taste. OPTION 21.8 kg
From the book I don't eat anyone the author Zelenkova O KCream of caramelized almonds Peel and grind almonds. Brown the sugar in a pan, mix with almonds and pour onto a greased dish. When it hardens, grind, combine with whipped cream, sugar, mix, put on a dish and cool. 240 g
From book original recipes onion, zucchini, watermelon and flower petal jams authorAlmond jam Peel the almonds, pour over boiling water, peel and boil in syrup until soft. 200 g almonds, 2 cups sugar, 1 cup
From book 1000 best recipes Muslim cuisine author Lagutina Tatyana VladimirovnaGreen almond jam Ingredients Green almonds - 1 kg Sugar - 1 kg Water - 1 l Baking soda - 5 g Table vinegar - 20 ml Vanilla - 5 g Lemon juice - 50 ml Method of preparation For this jam, you need green almonds with a white and soft core. Dip the nuts in boiling water,
From the book Orthodox Lent. Recipes meatless dishes author Prokopenko IolantaAlmond snack? Almond kernels - 1.5 cups? Vegetable oil- 0.5 cup? Lemon juice - 1 tsp? Black ground pepper at the tip of a knife? Red ground pepper - on the tip of a knife? Salt to taste Pour boiling water over the almond kernels and cook for 15 minutes. Then take it off the fire
From the book Diet 5:2. Bikini Diet author Whiteheart Jacqueline From the book Country Recipes author Kashin Sergey Pavlovich From the book Jams, jams, jelly, marmalade, marshmallows, marmalades, compotes, confiture author Kashin Sergey Pavlovich From the book Salads for every taste author Polivalina Lyubov AlexandrovnaCheese and almond snack Ingredients: 150 g cheese (any), 1-2 apples, 50 g almonds, 2 tablespoons mayonnaise, 2 tablespoons lemon juice, salt. Cooking method: Wash the apples, remove the core and cut into thin slices. Put apples on slices of cheese
From the book Pancakes and pancake cakes. It's simple, it's delicious... author Zvonareva Agafya TikhonovnaGreen Almond Jam Ingredients 1 kg green almonds, 1 kg sugar, 1 liter water, 5 g baking soda, 20 ml table vinegar, 5 g vanilla, 50 ml lemon juice. drop into boiling water
From the book Wine, liqueurs, liqueurs author Pyshnov Ivan GrigorievichRice and almond salad Required: 150 g of rice, 100 g of milk, a pinch of vanilla, lemon zest, 2 tbsp. l. honey, 3 tbsp. l. peeled almonds, 50 g butter, cinnamon. Method of preparation Rinse the rice well under running cold water and set to boil. When the rice boils, add
From the author's bookAlmond filling Ingredients: pancakes, almonds - 80 g, sugar - 200 g, egg - 1 pc., butter- 1 tbsp. spoon, flour - 1 tbsp. spoon. Fry the peeled almonds until golden brown, then grate or pass through a meat grinder with a fine grill several times, add
From the author's bookVodka with the smell of almonds Peel the youngest shoots of the mountain ash tree and cut into pieces as small as possible. Then fill them with any wine, preferably strong white (1 part of the shoots to 4 parts of wine) and distill through a distillation apparatus. If a
True connoisseurs of moonshine know: get quality drink possible only with the help of fractional double distillation and further refinement. You can experiment indefinitely: moonshine is insisted on nuts, berries, all kinds of herbs and spices. The final taste of the resulting drink will depend not so much on the type of added components, but on their harmonious combination.
Proven tincture recipes
Refinement of moonshine? fun and creative process. You can significantly improve the taste and aroma of the drink by infusing it with blackberries, mountain ash, cranberries, raisins, prunes, anise, lemon or orange peel, bark and leaves of trees and shrubs, mint, cinnamon, cumin, coriander, nutmeg, almonds, pepper, vanilla, licorice, honey, etc. The infusion can be prepared either with the addition of any one component, or contain a whole bunch of herbs and spices.
Tinctures on pine nuts, walnuts or almonds
You can quickly clean moonshine from the remnants of harmful impurities and ennoble its taste with a handful of pre-roasted 
pine nuts. For a 3-liter jar, a small 1-2 handfuls are enough. The longer this infusion lasts, the better.
Berry and fruit tinctures
Refinement of moonshine can significantly improve its taste properties. At home, by adding all kinds of aromatic components, you can get any kind of high-quality tinctures, not only indistinguishable, but sometimes even superior to store ones. Such recipes are passed down from generation to generation in many families. Let's take a look at some of them.
Cognac from moonshine
You can get quite decent cognac at home with the help of this recipe: a handful is added to 3 liters of purified moonshine 
cedar or partitions walnuts, a couple of dried clove flowers, 1 tbsp. a spoonful of tea, 1 teaspoon of cumin, 3 g of lemon or 1 tbsp. a spoonful of lemon juice and vanilla on the tip of a knife. Sometimes bay leaves are thrown into the mixture, but should this be done very carefully? a large amount of laurel can give an undesirable aftertaste.
You can also imitate cognac with the help of extracts from oak bark. In addition to the bark, 1 tbsp is added to 1 liter of moonshine. a spoonful of granulated sugar. The drink is removed in a dark place for 3 months.
A very fragrant cognac can be obtained using a mixture of rose hips, black tea, oak bark, St. John's wort, vanilla, cinnamon, peppercorns and bay leaf. To give a little sweetness, glucose tablets are added to such cognac.
Moonshine, infused with coffee, sugar, cloves, cinnamon and vanilla, has a very pleasant taste. But perhaps the most unusual recipe brandy? It is a brandy made from an infusion of nutmeg, cloves, pepper, sugar and milk. At least a glass of milk is added to 3 liters of moonshine, 
which immediately collapses. After 3 weeks, the drink is filtered.
French hennessy cognac is made by infusing almonds, raisins and oak bark. Calvados (apple brandy) is more difficult to imitate, since even the must is prepared on a pure apple juice(cider) from a mixture of bittersweet and sour apples, and instead of yeast, raisins or wine yeast are added. But if you spare no effort, you can get a rich brandy of apple-floral tones. After distillation and thorough cleaning, moonshine from such a must is additionally aged on oak chips.
Liqueurs
Their composition can be very diverse. Liqueurs are prepared from almost all types of berries and fruits: apples, pears, plums, strawberries, raspberries and blackberries, apricots, pomegranate, dogwood, as well as from coffee, milk and eggs, almonds and even dark beer. Here are some recipes.
Almond
Among home distillers, recipes for various alcohols with almond pits are often discussed. In fact, this is not a nut, as is commonly believed, but simply a stone from a green inedible fruit from the plum genus. Like other bones, it contains not only valuable substances, but also a number of harmful, dangerous ones. Therefore, it is necessary to insist moonshine on almonds at home with knowledge of the theory and without using an excess amount of these “nuts”.
A bit of theory
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Note that in nature there are wild (bitter) and cultivated almonds. Wild has a more pronounced aroma, but contains amygdalin - a substance that is easily broken down into a number of components, where, among others, hydrocyanic acid is present. Surely many of the school chemistry course remember that cyanide just smells like almonds. So the presence of this pleasant smell and slight bitterness does not always indicate the value of the drink. Perhaps such moonshine is poisonous.
Important: the public antidote for hydrocyanic acid is sugar. So drinks that are made at home using wild (bitter) almonds must be very sweet.
Fragrant almonds are actively used in cooking, because they are added to different dishes: desserts, pastries, salads and others. You can also insist on almonds, which allows you to get high-quality flavored drink. Many perceive almonds as one of the varieties of a nut, but in fact this is not so, since it is a stone of one of the types of inedible plums. on almonds is an alcoholic drink that should be prepared strictly according to the rules, since an excessive number of seeds can hopelessly spoil the taste of alcohol.
Theory
There are two varieties of almonds. A fruit with a pronounced taste and aroma is called wild. The wild almond seed contains a large amount of amygdalin, which can be broken down into a list of components, including hydrocyanic acid. It is not recommended to infuse alcohol at home on wild almonds, since such a drink can be poisonous.
on almondsIn cultivated almonds, amygdalin is found in small amounts in the form of traces. Such a bone can be safely used to infuse moonshine.
Recipes
Before considering moonshine recipes on almonds and proceeding with their implementation, you need to take care of the availability of high-quality almonds.
You can insist moonshine on almonds according to this recipe:
- Take 1 liter of strong moonshine (50%), 5-7 nuts of peeled sweet almonds, 10 grams of black raisins, 2 tablespoons of sugar, 5 grams of oak chips. Important: some people believe that you can replace almonds with plum or apricot pits. In fact, these components of the fruit cannot be insisted on moonshine, since the drink can be poisonous.
- First you need to take oak chips and pour them with a small amount of boiling water. After a day, the water can be drained from them.
- The resulting water is added to moonshine, after which sugar or syrup from it is added to the workpiece and insisted for several hours.
- After that, almonds and raisins are added to moonshine and water. The mixture is thoroughly shaken, the container is closed with a lid and the drink is infused at a temperature of 20 degrees for three weeks.
- The resulting infusion is filtered through cheesecloth and again defended for a month.
The finished drink will have a pleasant tart almond flavor.
Having high-quality almonds and moonshine at home, you can prepare an analogue of the popular liquor called Amaretto. To obtain such a drink, you should take 0.75 liters of strong moonshine, 100 grams of peeled almonds, the same number of plum and apricot kernels. Also, to prepare the drink, you will need 500 milliliters of filtered water and 350 grams of sugar.
The drink is prepared according to the recipe in stages:
- First, the peeled fruit nucleoli are dried in a frying pan, but without adding oil. The kernels in the pan must be constantly stirred.
- When the nucleoli have cooled, they must be passed through a meat grinder and added together with almonds to the moonshine. In the meantime, you need to prepare a syrup from sugar and water, cool it and pour it into the tincture. The blank is placed for a week in a dark place, after which it is taken out and the nucleoli are filtered.
The drink is infused without pits for a month. Before drinking the drink, you can add vanilla and coffee to taste.
There are moonshiners who prefer to cook alcoholic drinks quickly and with a minimum list of ingredients. Such moonshiners will certainly like this recipe, because, according to its rules, only 2 components are taken to make moonshine on almonds. This is 1.5 liters of double moonshine with a strength of 50%, as well as half a glass of roasted almond seeds.
The bones must first be poured with moonshine, cork the container with the workpiece with a lid and put it for 40-45 days in a dark, cool place. Shake the contents of the container thoroughly every week. After 40-45 days, the drink should be filtered through several layers of gauze.
If there are no almond pits at home, then for the preparation of tinctures on moonshine you can use edible oil almonds. For 1 liter of moonshine take 3 drops of oil, but no more, because it can spoil the taste of the drink, making it bitter.
Also, for the preparation of almond moonshine, you can use special additives and essences. You can buy such products in stores that sell products for distillation.
Ready-made almond drinks can be stored for several months, but only if they are poured into glass containers.
tincture of dried apricots and almonds
