Tinctures are prepared from various herbs, leaves, flowers, roots and other components. Homemade tinctures are sweet, bitter, dessert, semi-sweet. As a rule, tinctures are prepared with vodka.

Depending on the selected raw material, tinctures have various colors. To properly prepare the tincture, you need to know some tricks.

“And I was there, drinking honey-beer ...”

This is how it ends folk tales Slavs. According to legend, alcohol and vodka were not invented by them ... the fiery intoxicating drink allegedly came from the east. But the honey referred to in the saying is a primordially Russian drink from the time of princely feasts. It is based on really natural honey, strawberries and cherries, prunes. Fermentation method (for which hops and barley were used or Rye bread) and a two-week infusion, the famous drink was obtained. Well, the familiar names "Medovukha", "Khrenovukha", "Peppercorn" speak for themselves.

For instance, "Khrenovukha" to make very simple. Pass the horseradish root through a meat grinder. 3 art. spoons of this mass pour 0.5 liters of vodka, add 3 tbsp. spoons of honey. Infuse for 3 days in a dark place, shaking occasionally. Drain the liquid, leaving a sediment, and store the tincture in a dark place tightly closed.

Garlic, horseradish, hot pepper in different proportions, infused with alcohol or vodka, are medicine in the fight against excess cholesterol, have antiseptic properties. Such tinctures treat diseases of blood vessels, stomach, intestines, resist colds, improve immunity.

For a long time in Russia, alcoholic tinctures were prepared from "overseas" products, which in those days were red and black pepper, cumin, cloves, lemon, apricot. Rose hips, dill, juniper, walnuts, birch buds, oak bast, calamus, and even pine cones and needles, familiar to everyone, are infused with alcohol separately or with other components and are used in folk medicine.
Fees medicinal herbs are also used for the manufacture of alcoholic tinctures for recreational purposes. Dried, less often fresh linden flowers, chamomile, St. John's wort, calendula, motherwort, mint, valerian, golden mustache and others are poured with vodka or alcohol and infused. Note that pharmaceutical preparations are also made on edible alcohol.

Here recipe alcohol tincture , which is universal remedy to cleanse the body of toxins. Grind 200 g of garlic, pour alcohol (200 g) and leave for 14 days in a dark place. Then strain, add 2 tbsp. spoons of honey and 30 ml of pharmacy alcohol tincture of propolis. Insist 3 days. Such tincture is medicine and is taken in doses of 1-25 drops according to a special scheme.

For cooking tinctures vodka is used with a strength of 40 °, which is infused with various herbs and roots, berries and seeds.On the fresh herbs and leaves vodka is insisted for 2-7 days (depending on their type), and on berries, seeds and roots- 4-6 weeks, tender berries (strawberries, raspberries, blackberries)- no more than 2 weeks.

WHAT YOU SHOULD KNOW:

It is worth understanding one thing in advance: the culture of tinctures is an endless chain of trial and error. There are many classic recipes or just guaranteed successful combinations, but some of them turn out to be frankly spoiled, while in other cases, on the contrary, they acquire additional flavor bonuses. Everything will depend on the compatibility, the set of ingredients and the storage conditions of the tincture - each of these points guarantees you a lot of pitfalls and a whole universe for experimentation.

It is easiest to experiment with the simplest drinks in terms of taste. In fact, you can also insist on simple alcohol - it will be much easier to handle such drinks, but it will be much less interesting. Another thing is more complex alcohols: gin, grappa, even rum, bourbon and whiskey.

For such drinks, you need to more scrupulously select a pair. The main rule is that you need to either supplement or completely interrupt the original taste of alcohol with the main ingredient. For example, juniper gin (although it seems simple and transparent) is not so easy to curb - sweet berries are most often used for this: currants, raspberries and others.

To start your experiments, it is better to use well-known combinations that will become your starting point: gin on raspberries, red or black currants; cherry bourbon; plum calvados; rum on cherry or raspberry; scotch on apricot (better even dried apricots); cognac on cherry or sweet cherry.

Second important question consists in how many berries or fruits to put in a jar. Let's say right away: you should not feel sorry for the product: the more berries, the brighter and richer the taste of the final potion. It is also important to understand this rule: the more berries, the more juice will be released into the tincture and the stronger alcohol will fall in degrees, which is usually not very good - here you have to find a balance, and it’s better on your own, according to your personal taste.

STORAGE:

To store the tincture, first of all, you need to get the right container: not too narrow glass containers with a sealed lid and always transparent - to follow the process. One more important thing, which you will definitely have to stock up on - this is your patience. Frequent opening of the lid “for testing” or “sniffing” can lead to disastrous consequences.

“When I undertook to prepare my first such tincture - then it was gin on raspberries - it captured me so much that I showed it to all my friends with joy, opened the jar and let it smell. Over time, because of this, the berries that floated to the surface began to become covered with mold (and this is even though the gin was 57 degrees). So remember - it is contraindicated to open in vain. And pop-up berries can be dealt with with the help of special weights and chintz.” -VYACHESLAV LANKIN bar manager of Delicatessen restaurant

It is easiest and best to store a magic jar at normal room temperature - leave the rest of the options in the experiment area. But the meaning of the temperature regime as a whole is quite simple: increasing the temperature increases the rate of diffusion, so the tincture cooks faster. But not always, though, it's better for her.

One more important detail from the storage area- rays of light. If you leave the container in a dark closet, the tincture will turn out to be darker in color and seem to be thicker in appearance. This is the classic version. But you can go further and put it in the sun (for example, on the roof of your villa) - the color will fade, become more rusty and lighter, and the tincture itself, no matter how strange it may sound, will acquire a smoked taste and smell.

You can uncork the potion after two weeks of infusion. Only after that it makes sense to somehow try the tincture for taste and smell. And then if you use juicy berries or fruits. Hard, dried ingredients or pits and seeds will take much longer to infuse.

The easiest way to determine the degree of readiness is visually - when the color of alcohol and berries mix, and the contents of your jar become almost 100 percent uniform, you can stop infusion. The exception is yours personal experience or bones contained in fruits and berries, for the sake of additional astringency of which you can continue to insist and wait a long time for the cherished result.

Final stage before use- separation of fruits from alcohol. First you need to strain everything through a fine sieve, pouring the berries soaked with alcohol into it, and leave it for 20-30 minutes. The question remains whether to squeeze the berries or not. Everything is also quite simple here - you can squeeze everything, except for the berries, which are a gruel in the shell (like currants and raspberries) - then these small residues will not be filtered later. And the rest is all - the tincture is ready.

ON A NOTE:

liqueurs insist in bottles filled with berries to the neck and tied with a cloth (instead of corks). Periodically (after 2-3 days) the bottles are shaken.

After aging, sugar syrup or sugar is added to the liqueur to taste. Filter tinctures and liqueurs through filter paper or cotton wool, without wringing them out, and store in dark tightly closed bottles in a cool place.

Liqueurs prepared in the same way as liqueurs, but instead of the usual one, they take vodka with a strength of over 50 °, or alcohol, or a mixture of alcohol and 40 ° vodka (for 1 liter of liquor - 3/4 vodka and 1/4 alcohol). If the liqueurs are cloudy, they are clarified with egg white (1 protein per 1/2 liter of liquor). The protein is whipped until light foam and, continuing to beat, pour in the liquor, put it in a warm place and, after the formation of white flakes, filter it through cotton wool.

Do not confuse tincture with liqueur - these are two different categories of drinks. The latter are most often obtained by fermentation (or, conversely, by simply mixing alcohol with fruit drink, if we talk about industrial quantities). They are also distinguished by the level of alcohol content - no more than 20%.

FOR YOUR INFORMATION:

A sort of alcohol close to tinctures - bitter. It includes bitters, some liqueurs and rare vermouths.

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Tincture on vodka "Erofeich" or "VODKA EROFEIA"

Ingredients: 3 liters of vodka. 2 handfuls of centaury grass, St. 25 g of thyme, sage, Alexandrian leaf. 50 g each of dill seeds, anise, Bogorodskaya grass, garden dawn seeds, juniper berries, chicory, chamomile flowers and peony flowers. 100 g of galangal roots and lemon root.

Cooking:
Cut all plants, pour into a five-liter jar and pour vodka. Cork the jar, put it in a warm place for 1 day, then strain. Take a few drops before meals, adding to a glass of vodka. Connoisseurs claim that this tincture has numerous healing properties.
Historical fact: in 1768, the royal barber cured Count A.G. Orlov of a severe cold with it.

Tincture "Aromatic"

Ingredients: 50 g lemon zest, 1 nutmeg, 10 pcs. cloves, 1 liter of vodka.

Cooking:
Dry lemon peel, nutmeg and cloves pour vodka and leave for 1 month. Strain and bottle.

Tincture "Healing"

Ingredients: 10 g of anise, 10 g of chamomile, 10 g of dill, 1 liter of vodka.

Cooking:
Pour anise, chamomile and dill with vodka and leave for 5 weeks, then strain and bottle.

Cherry tincture

Ingredients: 1/2 l vodka, 1/2 kg cherries, 2 tbsp. spoons of honey.

Cooking:
Pour vodka over cherries and honey. After 3-5 days, drain the tincture, bottle and cork.

Tincture on horseradish

Ingredients: 1/2 liter vodka, 4 tbsp. tablespoons chopped horseradish root.
Cooking:
Pour the crushed horseradish root with vodka and let stand for 1-2 days. Then drain the vodka, strain, pour into a bottle and cork.

Carrot tincture

Ingredients: 1/2 liter of vodka, 1/2 cup of dried carrots.

Cooking:
Pour dried carrots with vodka and stand for a day, strain and, pouring into bottles, cork tightly.

Herbal tincture

Ingredients: 1 liter of vodka, 1 teaspoon of ground pepper, 1 teaspoon allspice, 1 teaspoon of cumin, a few mint leaves, parsley, linden flowers, 5 viburnum berries, 5 juniper berries, a sprig of rue.

Cooking:
Pour all the components with vodka, stand for 5-7 days, strain and bottle.

Rowan tincture

Ingredients: 1 kg of berries, 1 liter of vodka, vanilla sugar.

Cooking:
Rinse the mountain ash, dry it, pour it onto a baking sheet covered with clean paper, and dry it in the oven, making sure that the berries do not burn. Pour dried berries into bottles for 1/3 of the volume, pour vodka and put in a warm place for 3 weeks. Then strain the tincture and pour into clean bottles. Pour a little vanilla sugar into each.

Ryabinovka(rowan on cognac)

Rinse berries (harvested after the first frost) cold water, peel off the stalks and pour into bottles at 2/3 of their height.
Pour cognac and leave for about 3 weeks in a dark place. Then strain the tincture and store in tightly closed bottles.

hunting drink

Ingredients: 1/2 liter of vodka, 5-6 juniper berries (fresh or dry), 1 tbsp. a spoonful of garlic juice, pepper and salt to taste.

Cooking:
Mix all the ingredients and stand for 1 day, then strain and bottle.

Cowberry tincture

Ingredients: 2 kg cranberries, 1 liter vodka, 200 ml cranberry juice, 200 g sugar, 200 ml water.

Cooking:
Pour ripe lingonberries into a bottle, pour vodka and leave for 2 months in a warm place. Then strain, tint with cranberry juice, mix with sugar syrup and bottle.

Rosehip tincture

Ingredients: 1 liter of vodka, 80 g of rosehip flowers, 100 g of honey.

Cooking:
Boil rosehip flowers with honey, cool, strain and pour vodka. Insist a week.

Pink tincture

Ingredients: 100 g of rose petals, 200 g of sugar, 100 ml of water, 1 liter of vodka.
Cooking:
Boil rose petals in sugar syrup, pour vodka and leave for 2-3 weeks. Strain and bottle.

Anisette

Ingredients: vodka-2.5 l, anise ordinary - 4 gr, star anise - 0.2 gr, cumin - 0.3 gr, coriander - 0.15 gr, dill - 0.4 gr

Cooking: components are poured with vodka and incubated for 2 weeks. The tincture is strong and bitter.

Homemade tincture on birch buds

Ingredients: vodka - half a liter, birch buds - 50 gr, 1 teaspoon of honey

Cooking: the kidneys insist in vodka for ten days, after which bee honey is added.

Lingonberry tincture (recipe-2)

Ingredients: vodka - 2 l, cognac - 150 ml, lingonberries - 4 kg, cherries - 500 gr, sugar syrup - 2.5 l, citric acid.

Cooking: kidneys pour lingonberries and cherries into a bottle, pour cognac and vodka. They insist a week. Then add syrup and acid. This homemade tincture is sweet and sour and a beautiful reddish brown color.

Homemade blackberry tincture

Ingredients: alcoholized blackberry juice made from 2.5 kg of berries - 2 l, sugar syrup - 1.5 l, vanillin - 0.05 g, citric acid - 3 g, water.

Cooking: juice is sweetened with syrup and vanillin is added with citric acid. Dilute with water to taste. It turns out not very strong, but aromatic drink.

Tincture on barberry leaves

Ingredients: vodka - 1 l, barberry leaves - 200 gr

Cooking: the leaves are crushed and poured into bottles of vodka. I keep it at room temperature for a week. After a week, the tincture is filtered and bottled. Used in small quantities for medicinal purposes.

Tincture on honey and partitions from walnuts

Ingredients: vodka - 1 l, honey - 2 tablespoons, partitions from walnuts- 0.5 kg, water - 0.5 l

Cooking: partitions are infused in vodka for 3 days, then water and honey are added.

Tincture with mint, anise and nuts

Ingredients: vodka - 2 l, mint - 40 gr, anise - 40 gr, nuts - 40 gr.
Cooking: herbs and nuts are put in vodka and cleaned for two weeks in a warm place. Then strain and consume.

Pepper tincture

Ingredients: vodka - 2 l, pepper - 70 g, sugar - 200 g, water - 3 cups.

Cooking: pepper is poured into vodka and kept for 2 weeks in a warm place. Then strain and add the syrup. The tincture should stand for another 3-4 weeks.

Wormwood tincture

Ingredients: vodka - 0.5 l, wormwood - 2.5 g, sugar - 10 g.

Cooking: dried wormwood is put in vodka and kept for 2 weeks. Then filter, add sugar, previously dissolved in a small amount of water.

Propolis homemade tincture

Ingredients: vodka - 1 l, propolis - 200 gr, birch sap.

Cooking: propolis is crushed and poured into a bottle, poured with vodka. Shake well and infuse for 3 days, shaking occasionally. If desired, add birch sap.

Cumin tincture

Ingredients: vodka - 1 l, cumin - 800 gr, sugar, water - 3 l.

Cooking: caraway seeds stand in water, vodka and sugar are added to caraway water.

Cognac homemade - 1st option

Ingredients: 3 liters of vodka, 1 tbsp. a spoonful of premium tea, 3 tbsp. spoons of sugar, 5 pcs. bay leaf, 5 pieces. allspice, 5 pcs. black pepper, 1 piece of hot capsicum, 1 tbsp. a spoonful of mint or lemon balm, vanillin on the tip of a knife.

Cooking:
Mix all components, pour vodka and keep in a dark place for 10 days. Then strain the drink and bottle it.

Cognac homemade - 2nd option

Ingredients: 3 liters of vodka, 2 tbsp. spoons of oak bark, a pinch of tea, 1-2 peppercorns, 2 pcs. bay leaf, a pinch of St. John's wort, lemon balm and tarragon, 2 slices of dry citrus peels, vanillin on the tip of a knife, 10-15 pcs. partitions walnut.

Cooking:
Put walnut partitions into vodka and let it brew for 3 days. Strain the infusion, add all the ingredients and keep in a dark place. Then strain the drink and bottle it.

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POPULAR RECIPES:

Tincture "Hunting"

Vodka- 1 l

juniper berries- 40 g

Ground black pepper- 2 g

Dill seeds- 50 g

Salt- 10 g

Horseradish- 40 g

Blackcurrant Gin

Gin- 750 ml

lemon zest- 5 g

Black currant- 1 kg

Powdered sugar- 30 g

Bourbon on cherry

Bourbon- 700 ml

Cherry (can be with a bone)- 1.2 kg

Powdered sugar- 20 g

Scotch on quince

Scotch- 750 ml

Quince- 1 kg

Sugar- 100 g

Tincture "44"

Calvados- 1 l

Coffee- 44 grains

Carnation- 44 buds

Rafinated sugar- 44 pieces

Orange- 1 PC.

2. Before putting the berries in the tincture, they should be frozen - the ice will destroy the structure, and they will release juices and other elements faster.

3. There is an opinion that the readiness of the tincture should be determined by the berries that have surfaced. Actually, it is not. In any case, this thesis should not be used.

4. Another common opinion is that harmful acids are released from the seeds of berries during the infusion process. This is true, but you should not be afraid of them - the doses are too small to cause at least some harm to a person.

5. Roasting caramelizes the natural sugars of the fruit. This effect can be skillfully used - for example, fry pineapple slices in a pan, and only then add them to the tincture. Thus, you do not have to put sugar there, and caramel will add saturation to the color scheme.

First, tinctures appeared that were prepared with alcohol, vodka, and later cognac. Then - balms, which differ from tinctures in comparative density and variety of components. Tinctures and balms came in modern world from ancient times.

Despite the fact that they are prepared on the basis of alcoholic beverages, balms and tinctures are medicinal preparations. It is impossible to say exactly which country or who exactly invented them first. But, most likely, one of the eastern countries became the birthplace of these medicinal drinks.

In Russia, tinctures appeared around the 10th century AD. e.

A certain man named Erofey tried to use an old oriental recipe for making a strong alcoholic drink. He insisted on vodka mint, anise, crushed nuts. All the products that make up the future tincture, he poured into a bottle and placed in a warm place. The vessel stood in a warm room near the stove for more than 12 days. When Erofey decided to see what exactly he did, he discovered a qualitatively new drink.

Now we can say with certainty that it was a tincture. The drink made by Erofei was widely sold among the people, and he was nicknamed in honor of the "inventor" - "Erofey's vodka" or "Erofeich" vodka (recipe above)

Making cognac is a rather complicated and lengthy process, the primary (initial) "material" for which is young dry wines, mostly white. The wine is distilled once and then aged in oak barrels.

In Russia, vodka has long been an essential attribute of any meal, as well as fishing, hunting, baths and all other "exciting" moments of pastime.

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primary sources of information:

Alcohol tinctures are a class of drinks, the strength of which exceeds 18 degrees, but always less than 60. According to their purpose, medicinal and food formulations on alcohol are distinguished. Drinks of the second category are drunk for the sake of taste and pleasure, the first - exclusively as a medicine. Alcohol is an excellent solvent, it has the ability to quickly adopt all the useful and taste qualities of the raw materials used. Do you know how to make tincture from alcohol?

Basic rules for making tinctures

The finished drink will turn out to be much tastier and healthier if pure alcohol or a solution with a strength of at least 60 degrees is used for its preparation. Tinctures are bitter and semi-sweet (30-60 degrees) or sweet (up to 30 degrees). But it makes sense to adjust the final strength of the drink after the infusion process by diluting. On the basis of a sweet tincture, you can prepare a liqueur or liquor by adding sugar. The answer to the question of how to make a tincture of alcohol is simple. You will need alcohol in pure or diluted form with water, raw materials and suitable utensils. Most recipes involve grinding raw materials before pouring an alcoholic drink. Instead of alcohol, homemade moonshine or vodka can be used. It is recommended to insist from several weeks to 2-3 months, each recipe has its own requirements. After this period, the tincture is filtered, diluted to the desired strength, sometimes sugar is introduced into it.

Rinse fresh cherries and remove pits. For 0.5 liters of alcohol solution, at least 300-400 grams of berries will be required. The more ingredients, the tastier. We place cherries in the selected container and fill it with alcohol having a strength of 40-60 degrees. Insist in a dark place under a closed lid for at least four weeks. If time allows, you can leave for 1.5-2 months. Then strain the tincture, dilute to the desired strength, add sugar to taste. The drink is ready to drink, pour into bottles for storage and put away in a dark place.

How to make your own cranberry tincture?

To prepare cranberry tincture, you will need alcohol diluted to 40-50 degrees, fresh cranberries and sugar. So, how to make a tincture of alcohol with cranberries? Do not forget that this berry has a specific taste. Therefore, first you need to fill it with sugar and leave for a while. For 0.5 liters of alcohol, you will need a glass (or a little more) of berries and a glass of sugar. Then cranberries with sugar should be crushed, transferred to a jar and poured with alcohol. Insist for two weeks at a moderate temperature in a dark place, shaking every few days. Then place the infusion in the refrigerator for a day. Then strain, if necessary, dilute and add sugar. Now you know how to make a tincture of alcohol and cranberries. This recipe can be slightly improved by adding sugar syrup to the finished drink. To prepare it for 0.5 l of tincture, take two glasses of sugar and two glasses of water. Introduce sugar into boiling water and boil for several minutes over low heat, stirring, then cool, pour into the tincture and shake.

A variety of tinctures based on vodka, the Russian people have been able to cook since ancient times. When preparing them, the centuries-old experience of healers, folk healers and simple connoisseurs-lovers of these drinks is taken into account. As a rule, forty-degree vodka is used for tinctures, on which berries, seeds, roots, and various herbs are infused. The result is not only tasty, but also very healthy drink. Numerous recipes for vodka tincture have been passed down from generation to generation for decades, as people treated this traditional Russian drink with great respect. Cooked drinks are used both for treatment and served at the table.

In the 16th century, the famous Vodka Chamber, which operated on the territory of the Moscow Kremlin, was famous for its tinctures. There were many legends about the healing power of vodka tinctures, one of which is considered historical fact. One day, one of the favorites suddenly fell ill Empress Catherine II Count Alexei Orlov. The doctors could not cope with his illness in any way, and the ordinary barber Yerofey put him on his feet. He prepared a vodka tincture with medicinal herbs he brought from a trip to China. This unique remedy was named after the manufacturer - "Erofeich".

Cooking principles

There are no special subtleties in the manufacture of vodka tinctures, but nevertheless, every housewife or owner has her own secrets and tricks. To prepare the tincture, you need: raw materials, vodka, sugar (not always).

Pourings are:

• bitter - without added sugar, they are often made with alcohol and high strength, from 30 to 60%. For their preparation, herbs, roots, bones, peels, etc. are used.
• sweet - made on fruits or berries, depending on the amount of sugar, it can be tincture (150-300 g of sugar per 1 liter of vodka), liqueur (300-400 g) or liquor (400-500 g);
• spicy - for their manufacture use spices: wormwood, rosemary, celery, etc., as well as spices.

Some tricks

1. Berries can be pre-frozen in the freezer, while the fibers will collapse and they will give more juice.

2. The drink should be infused in a dark place (or a dark glass bottle), at room temperature.

3. During the preparation process, the tincture can also remain in the sun, in which case the finished drink will be lighter, the taste will be slightly different - slightly smoked.

4. It is better not to open the tincture plug until the product is ready.

5. Pour vodka into the container under the very lid to reduce the amount of oxygen.

6. The product should be infused for 2 to 6 weeks, in a dark place. The infusion temperature can be increased to 50-60 °, then the liqueur will be ready faster (1 week).

The best vodka tincture recipes

Tincture "Erofeich"

The recipe for this tincture, unique in its healing power, has been preserved to this day. Tincture "Erofeich" includes in its composition a large number of medicinal plants, as many as 18 items. To prepare it, you need to stock up 100 grams of lemon root and galangal roots, 50 grams of chicory, juniper berries, peony and chamomile flowers, Bogorodsk grass seeds, garden dawns, anise and dill. You will also need to take 25 grams of Alexandrian leaf, sage and thyme, 2 handfuls of wormwood, initial medicinal, St. John's wort, knotweed and centaury grass.

All components are cut and poured into a quarter bottle. In the old days, this was the name of a glass container, the volume of which was equal to a quarter of a bucket - 3.08 liters. 3 liters of vodka are poured into the bottle, tightly corked and left to infuse in a warm place for 2 weeks. Then the tincture is filtered and taken a few drops before eating.

Currant tinctures

Tinctures and liqueurs are prepared from black and red currants, as well as from white currants. Aromatic and tasty drinks are obtained. For a richer taste, cherry leaves can be added. To give different flavors, you can add spices - cloves, cinnamon or vanilla, they are added to the syrup.

Ingredients:

• vodka (or diluted alcohol) - 0.5 liters;
• blackcurrant - 400 g (2 cups);
• water - 1 glass;
• sugar - 250 g.

Cooking. Boil the syrup from sugar and water, as soon as the sugar dissolves, add all the berries, let it boil, hold everything on fire for 3 minutes. After that, mash the berries with a wooden crush, let cool and mix with vodka. Pour into a container (bottle), where it will be infused until the liqueur is ready, leave in a dark place at room temperature for 3 weeks. Shake periodically. Then strain through cheesecloth, pour into glass bottles, store in a cool place. Black currants can be replaced with red or white if desired.

Cranberry tincture

The flora of dense Russian forests, vast meadows, impenetrable swamps is truly unique. In particular, cranberry tincture on vodka is very popular. To prepare this delicious and healing drink, you first need to knead the berry, as is customary in old Russian recipes. Passing cranberries through modern electric meat grinders or juicers is not recommended.

The ingredients are as follows:

• Cranberries - 1 liter;
• Vodka - 0.5 liters;

For syrup:

• Sugar - 1 cup;
• Water - 1 glass.

Place the mashed cranberries in a glass container, pour in vodka, cork tightly and let it brew for at least 10 days. With a longer period of infusion, the drink will turn out even better, its flavor saturation will become richer. The tincture needs to be shaken daily. Then it needs to be filtered through cheesecloth and add pre-prepared sugar syrup. If desired, you can change the proportions of water and sugar, but if you stick to a ratio of 1: 1, you should get a twenty-degree tincture with 20% sugar content.

Instead of cranberries, you can take lingonberries, the proportions are the same as in cranberry tincture. It makes for a wonderful drink.

Pear tincture

This tincture is very fragrant. Pears themselves are sweet fruits, so sugar can be added, and you can also do without sugar.

Ingredients:

• pears - 1 kg;
• vodka - 1 bottle (0.5 l);
• sugar - 100 g;
• water - 100 g.

Pears wash, cut into small pieces, pour vodka. Let it brew for 4 weeks in a dark place. After that, strain the tincture and squeeze, add boiled and cooled sugar syrup. Allow to rest in the refrigerator for 3-4 days before serving.

Raspberry vodka tincture

Raspberries make a very fragrant, tasty and healthy tincture. You can cook it with or without sugar.

Tincture without sugar. Sort raspberries, clean and good berries put in a jar, pour high-quality vodka so that the liquid completely covers the berries. Remove to a dark and warm place, let it brew for 2 months, then strain through cheesecloth and bottle.

Sugar tincture. The proportions are as follows: for 300 g of berries take 0.5 liters of vodka. Pour vodka over raspberries so that the liquid is 2 cm higher than the berries. Let it brew for 2 months. Strain the tincture, put the resulting liquid in the refrigerator, and add sugar to the berries - for the indicated amount of 100 g, and also put in the refrigerator for 1.5 months. After the expiration date, take out the berries with sugar, pour water (100 g), heat in a saucepan to a boil. Then let cool and strain, carefully squeezing the berries. Mix all liquids (raspberry vodka and juice with sugar). The pour is ready.

Cherry and rowan tinctures

No less popular are recipes for vodka tinctures made from cherries or mountain ash. They are very easy to prepare. To prepare cherry tincture, pour 500 grams of cherries into 500 grams of vodka and add 2 tablespoons of honey. After 5 - 7 days delicious tincture ready to use.

And before preparing the rowan tincture, the berries must first be dried a little in the oven. Then mix a liter of vodka, a kilogram of berries, adding a little vanilla sugar. Insist drink for 3 weeks. This wonderful drink will decorate any table.

Thus, vodka tincture is the most useful Russian national drink, but you should not get too carried away with it. Be healthy!

Given the huge variety of recipes, it is very difficult to choose the best recipes for alcohol tincture. Therefore, to begin with, you should decide on what is invested in the concept of "best" tinctures. For some people, the "best" tinctures are exceptional tasting tinctures, regardless of the consequences. For others, these are such, after even an excessive intake of which there is no headache and other "consequences". For the third, the decisive factor is the medicinal properties of the tincture (in this case, of course, their use is not designed for "excessive" intake, and even taste qualities are an insignificant requirement).

1

First of all, it should be noted that none of the alcoholic tinctures will not be good for health if it is used as a "table" drink. Healing properties alcohol tinctures appear when consumed drop by drop (maximum 30-100 g per day and strictly according to the recipe). In large quantities about any medicinal properties there can be no speech.

"Hangover" properties of tinctures (no headache, dry mouth, etc.) are often very individual and depend on many factors:

• the state of the body at the time of admission;
• snack quality;
• emotional condition;
• the degree of ventilation of the room during sleep;
• individual reaction of the body to the ingredients of the tincture.

In addition, many alcohol-based tinctures are not intended for oral administration at all and are used exclusively externally, for rubbing and compresses.

Alcohol tinctures

Alcohol tends to allow the tincture ingredients to be better absorbed. In addition, alcohol tinctures have a "warming" effect, both when taken orally and when used externally.

Therefore, when applied externally, tincture should not be used unless local heating is required. The "cooling" effect is temporary (associated with the very rapid evaporation of the alcohol solution from the surface of the skin), followed by heating.

With the internal consumption of tinctures, dissolved alcohol allows you to retain additional moisture in the body. Therefore, with already onset edema and kidney disease, the use of alcohol tinctures is not recommended.

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2

Store any alcohol tincture should be in a glass, in a dry, cool, always dark place (you can in the refrigerator). In the light, even at low temperatures, there is a very rapid decay of molecules and the formation of new substances that are not characteristic of tincture. As a rule, the shelf life of alcohol tinctures, unlike decoctions and infusions without the use of alcohol, is very long: 3-4 years (on some resources it is indicated that it is "unlimited", but, as you know, nothing is eternal).

Storage of alcohol tincture in glass

Children under 3 years of age should not be given such tinctures. Not recommended for older children either. It should be very careful to drink tinctures for ulcers and increased acidity of the stomach. Not all, but many alcohol tinctures (usually from berries or greens) have acidic properties.

3

Before you make a tincture of alcohol, you should collect the necessary ingredients and prepare them. The phrase "What difference does it make when to collect them! Roots are roots, and leaves are leaves, even in spring, even in autumn" is absolutely wrong. "Each berry has its own time," they used to say in the old days. And this applies not only to berries. V different time years, the chemical composition of leaves, roots and other parts of the plant is different (even if chemical elements are the same, their percentage ratio is significantly different).

Leaves should be collected just before flowering. When collecting leaves, the petioles are cut off, as there is nothing useful in them. To avoid burns when collecting nettle leaves, you should collect them with gloves. First you need to mow the grass and leave it in the sun for a couple of days. Then the leaves lose their pungency.

Time for harvesting the bark: April-May. The branches from which the bark is taken should be 1-2 years old. The old bark is no good. About moss-covered, etc. and there is no talk. An annular incision is made 1-3 cm at a distance of 20-30 cm from each other. The rings are connected by longitudinal cuts (from 1 to 3). First, the bark should be slightly peeled off and left to dry for 1-2 days. Then remove, dry, grind. Please note that branches (or seedlings) after such an operation are not tenants! You can not "kill" a tree, so only some branches are used, which will then be cut down.

Collection of bark for making tinctures

Time of collection of kidneys: March-April. You should wait for them to swell, but before blooming. Flowers are harvested at the stage of bud formation or at the very beginning of flowering. If the inflorescence is a "basket", then you should wait until the flower opens completely (with the exception of arnica flowers, where the collection is carried out before the flower opens). The flower stalks are removed.

Fruits and seeds are harvested early in the morning or late in the evening, in wet weather. Fruits (especially juicy ones) must be dried immediately until they are wrinkled. Roots can be collected in any weather. But the collection period is important: autumn or the end of August (at the end of the vegetative period). For biennials and perennials - autumn of the 2nd or 3rd year.

Drying (roots, leaves, flowers, fruits, seeds) is carried out in a dry, well-ventilated area, where there is no direct sunlight. An attic or even a shed will do. The kidneys should be dried in a cool dry place, also without direct sunlight. The place must be cool, otherwise there is a risk that the buds will bloom.

Some vitamin plants and herbs containing glycosides should be dried quickly at elevated temperatures. temperature conditions(50-60º). These are the leaves of henbane, dope, motherwort, lily of the valley, foxglove, blackcurrant berries. Rose hips, wild strawberries, primroses are dried at 70-80 º. Shelf life of raw materials: 1-2 years for above-ground parts, 3-5 years for underground parts.

4

For each alcohol tincture there is a recipe. Some recipes are indicated in spoons, others in grams. For this, a correspondence table is provided:

• 1 st. l. with a slide - 20 g;
• 1 st. l. without a slide - 15 g;
• 1 tsp - 5 y.

Ingredients for alcohol infusion

If the tincture contains more than one ingredient, then they are crushed separately, and only then mixed. The ingredients poured with an alcohol solution or vodka are infused for 1-3 weeks, then filtered and allowed to stand for another 3-4 days, at a temperature of about +8 º (you can in the refrigerator). It must be remembered: in order for alcohol tincture to be useful, you should take good quality vodka and alcohol.

5

Against inflammation, a tincture of calendula flowers is good. It is used for sore throat, inflammation of the gums, as well as for skin inflammation. Vodka (100 g) is poured into 20 g of calendula flower mass. Infusion period: 1.5 weeks. Shake at times. When used, dilute with water up to 1/3. To rinse the throat and mouth, dilute at the rate of 1 tsp. tincture in 1 glass of water.

For headaches, dizziness, noise in the head, red is used. After drying, pour the flower mass into a jar (without tamping, without shaking) and pour vodka or alcohol solution. Infusion period: 2-3 weeks. Drink 1-2 tsp. 3 times a day. This tool is also recommended to improve the blood supply to the brain (including during the rehabilitation period after a stroke).

From bruises, ulcers, for the treatment of wounds with suppuration is used. 3 art. l. flower mass pour 200 ml of vodka. Infusion period: 1.5 weeks. For external use (wounds, ulcers, suppuration, inflammation of the oral mucosa) is used as a filler for compresses and lotions.

For colds, inflammation of the gastrointestinal tract, homemade tinctures of chamomile greens are used. In 2st. l. chamomile greens are poured into 200 ml of vodka or alcohol solution. Infusion period: 1.5 weeks. For external use (for example, for rinsing), a 10% solution with water is used. For inflammation of the stomach or intestines and for colds, drink 20-25 drops 2-3 times a day.

A good diuretic for inflammation of the kidneys is elderberry tincture. Pour 100 g of an alcohol solution or vodka into 20 g of crushed wild elderberry rhizome. Infusion period: 8 days. Drink a diluted tincture: 15-20 drops per 3 tbsp. l. 2-3 times a day. Not more! Otherwise, there is a risk of dehydration.

Elderberry infusion

Another good diuretic is aspen bark tincture. In 1 tbsp. bark pour 250 g of an alcohol solution or vodka. Infusion period: 3 weeks. Then drain the vodka, squeeze the bark. Strain the squeezed raw material. Drink diluted: 20-30 drops in half a glass of water 2 times a day.

An effective choleretic agent for liver problems is dandelion tincture. 1 st. l. crushed leaves and roots of dandelion pour 100 g of 70% alcohol. Infusion period: 1.5 weeks. Drink diluted: 20-30 drops in half a glass of water 2-3 times a day.

With severe bleeding (uterine, menstrual, intestinal, hemorrhoidal), use a tincture of nettle leaves. In 2 tbsp. l. nettle leaves pour 100 g of vodka. Infusion period: 1 week. Then drain the vodka, squeeze the grass. Strain the squeezed raw material. Drink diluted: 20-30 drops in half a glass of water 2-3 times a day. For hemorrhoidal problems, they are used externally, diluted: 1h. l. for 1 glass of water.

As a "restorative" remedy for bleeding in the stomach, mistletoe and horsetail tinctures are used. 1 st. l. mix each ingredient and pour in 200 g of vodka or alcohol solution. Infusion period: 1.5 weeks, occasionally shaken. Then drain the vodka, squeeze the grass. Strain the squeezed raw material. Drink diluted: 15-20 drops per 70 g of water (about 1/3 cup).

With hypothermia and colds, you can drink blackberry tincture as a warming agent. Vodka is poured into fresh berries in a ratio of 1:10. Infusion period: 1.5 weeks. Then drain the vodka, squeeze the berries. Strain the squeezed raw material. Drink 1 tbsp. 3-4 times a day.

Blackberry tincture

With rheumatism, in case of pain in the joints, as an external remedy for edema and inflammation, it is indicated for use. In 2 tbsp. flowers pour 200 g of vodka. Infusion period: 1.5 weeks. Filter. Apply externally as a rub.

With rheumatism, neuralgia, sciatica, it is recommended to use it as an external remedy. At 2 tsp. crushed capsicum pour 100 g of an alcohol solution (70%). Infusion period: 2 weeks, occasionally shaken. Then drain the alcohol, squeeze the pepper. Strain the squeezed raw material. Apply externally as a rub.

Ginger medicinal tinctures are recommended for the treatment of bronchial asthma and improvement of vision. 0.5 kg of ginger, peeled, chopped. Pour in vodka or alcohol solution (to cover completely). Infusion period: 2 weeks. Use diluted: 20-30 drops per 1 glass of water. Drink after meals.

For rheumatism, gout, sciatica and colds, poplar bud tincture is used as a rub. Pour 200 ml of vodka or an alcohol solution into 20 g of crushed poplar buds. Infusion period: 2 weeks, shake occasionally. Then drain the alcohol, squeeze the kidneys. Strain the squeezed raw material.

Sunflower tincture is a remedy for a feverish condition of the respiratory tract with influenza, malaria, catarrh of the upper respiratory tract.

Prepare it like this: in 1 tbsp. l. marginal sunflower flowers pour 200 g of vodka or alcohol solution. Infusion period: 1.5 weeks, shake occasionally. Then drain the vodka, squeeze the flowers. Strain the squeezed raw material. Take 20-30 drops half an hour before meals, 2-3 times a day.

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Natural - 250 ml;
- boiled water - 250 ml;
- - 500 ml.

To prepare cherry juice, take 1 kg of fresh berries with stalks removed and 700 g of granulated sugar. Wash the berries, put them in a container with a wide mouth, cover with sugar, cover with gauze or a cotton napkin, tie with a cord and put in a warm place, possibly in the sun, for 30-40 days. From the resulting fermented juice, take the required amount (in this case, it is 250 ml), and mix with boiled water. Pour into a beautiful bottle or decanter. Store the tincture in a cool place.

Tincture "Autumn"

Ingredients:
- red - 500 g;
- apples - 1 kg;
- granulated sugar - 300 g;
- vodka - 1.5 liters.

Apples must be ripe, fragrant, juicy. For example, varieties such as Ranet, Saffron, White filling, Golden Delicious, Gala, etc. Rowan for tincture is better after the first frost.

Sort the mountain ash, remove debris, rinse thoroughly and fold in a colander so that all the water has escaped. Wash the apples, dry them, remove the core and cut into rings. Lay the prepared apples and mountain ash alternately in layers in a suitable container, sprinkling each layer with granulated sugar, and pour vodka so that it completely covers the fruit and berry mixture. Cover with gauze or a napkin and leave to "ripen" for 2-3 months at room temperature. The drink is considered ready when the rowan berries are completely discolored. Strain, bottle, cork. Store in a dark cool place.

Tincture "Natural"

Ingredients:
- crushed oak bark - 1 tsp;
- coriander seeds - 0.5 tsp;
- thyme - 1 tablespoon;
- St. John's wort - 1 tablespoon;
- lemon balm - 1 tbsp;
- natural honey - 3 tablespoons;
- vodka - 500 ml.

Herbs, bark and seeds are best taken dried. Before use, grind them in a mortar until the aroma appears.

Pour honey with vodka and mix thoroughly. Pour into a bottle, add all other ingredients (allows the addition of other herbs that you like), shake, and then tightly cork and store in a dark, cool place for 2-3 months. Strain, pour into a bottle or carafe, store in the refrigerator.

Berry tincture

Ingredients:
- berries;
- granulated sugar;
- vodka.

Take the juicy ripe berries(you can even overripe, but not rotten) - strawberries, wild strawberries, raspberries; black, white and red currants and rinse them under the tap. Pour the berries into a convenient container in layers, sprinkling each layer with granulated sugar in a ratio of 1:1. If you want it to turn out, increase the amount of sand. Last layer berries should be completely covered with sand. Cover the dishes with a loose lid or a napkin and place in a warm place. Maybe in the sun.

After a day or two, the berries will release juice. Drain it through gauze or a sieve and put it in the refrigerator, and pour granulated sugar over the remaining berries - half of the amount that was poured for the first time. After a day or two, drain the juice again and combine it with the existing one, and again cover the berries with sand (half the previous amount). When you drain the berry juice for the 3rd time, you can proceed to the direct preparation of the tincture. To do this, combine the resulting strained juice and vodka in the following proportions: for 1 liter of juice, take 200-250 ml of vodka. Stir, bottle, cork and store in a cool place.