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Halloween is long gone, and you all hesitate to throw away your carefully carved lamps? Or just can’t figure out what to do with a generous harvest of pumpkins? And how about an original, very tasty and fragrant pumpkin tincture or liqueur? If you don’t drink by the next All Saints Day, the drink will settle down and will be especially tasty!
Pumpkin tincture on vodka is a bold experiment that my brother recently decided on. That is, then we thought that this was an experiment – in fact, pumpkin drinks have been made for a long time, and the most diverse: from tinctures, liqueurs, liqueurs, to wine, kvass and mash for moonshine. Looking ahead, I’ll say that the drink came out just amazing – rich, fragrant, without the “vegetable” flavor characteristic of many melons (for example, cucumber). And the taste is simply unforgettable! Now I remember, and right salivating flow. The only problem with it is the title. “Pumpkin”? “Garbuzivka”? In general, be that as it may, I provide my brother’s recipe + 2 more interesting, in my opinion, pumpkin liqueurs.
Pumpkin tincture is the only booze that is good for the liver!
Pumpkins have a wide range of health benefits. But the most interesting thing for people who are fond of homemade alcohol is its hepatoprotective properties, a positive effect on the liver. That’s how he got drunk, for example, pepper, the liver went wild, caught up with the “pumpkin” – and everything went away.
But seriously – pumpkin on moonshine or vodka really appears in folk medicine as a remedy for swelling of the liver – you only need to use it a tablespoon a day, half an hour before meals.
And on sites with “grandmother’s secrets” all sorts of Malyshevs and Malakhovs are advised to make a tincture of pumpkin seeds. She helps … do not believe it! – from alcoholism! I will not give recipes – away from sin.
But the very principle of action of this “anti-alcohol” drink is interesting. A person suffering from alcoholism (of course, the same grandmother should make the diagnosis), instead of ordinary vodka, pour a cup or two of seed tincture at dinner. After a couple of minutes, the “patient” will begin to feel chills, indigestion, vomiting, dizziness will begin. Here he, it means, will quit drinking!
Well, so you can treat drunkenness with potassium permanganate. Or just show Malakhov. I would honestly force the author of the “recipe” to try his own “medicine”. And several times, yes more.
Pumpkin seed tincture is an anthelmintic, it really has a strong laxative effect and causes indigestion. Therefore, for entertainment purposes, I do not recommend tasting it. But all this in no way applies to pumpkin pulp tinctures.
“Garbuzivka” – fresh pumpkin on alcohol
The same, delicious, fragrant and no frills. All that we will need for a liter jar:
- pumpkin – about a kilogram;
- alcohol or moonshine 50 ° – 800 ml;
- honey – 1 tablespoon.
The cooking process is very simple. Peel the pumpkin from the skin and core, cut into pieces about 5×5 cm and place in a jar, put honey in the same place. Pour the whole thing with alcohol and put in a dark place for 2 weeks. Shake periodically. After this time, drain the liquid and stand for another week without shaking. During this time, a dense, poorly filtered sediment will exfoliate in the drink – the upper, transparent fractions will need to be drained with a tube and additionally passed through a cotton filter. The precipitate can also be carefully filtered and combined with pumpkin tincture. Sweeten to taste. Everything, the drink is ready!
Pumpkin Smash – pumpkin vodka liqueur
The author of the recipe claims that this pumpkin tincture is as close as possible to Pumpkin Smash liqueur, produced by one of the most famous booze producers in the world – the Dutch Bols. Like it or not, it is difficult to say, because this elite is not found in the post-Soviet space. But, judging by the reviews, the drink turns out to be very worthy, and it is not difficult to prepare it.
- pumpkin – 1 kg;
- vodka – 1 liter or a little less;
- sugar – 150 grams;
- water (for syrup) – 150 ml;
- cinnamon, nutmeg (ground) – a pinch each;
- vanilla sugar – 10 grams or vanilla extract – a few drops.
How to cook:
- We prepare a simple pumpkin tincture as in the previous recipe, but without honey.
- Separately, we prepare a standard sugar syrup, in which we add vanillin and spices.
- We mix the filtered and clarified tincture with syrup and leave it for a couple of weeks in a dark, cool place, after which we filter it again.
Pumpkin liqueur according to this recipe should be defended for at least 2-3 months. During this time, its taste is harmonized, the flavors will unite, and the sharpness will go away.
Spicy pumpkin cream liqueur on rum
This recipe is more complex and expensive than the previous ones, resulting in a rich “lady’s” drink, ideal as a digestif, addition to various cocktails or soaking cakes and cakes.
- rum – 0.5 liters;
- regular sugar – 1 cup;
- cane sugar – 1 cup;
- pumpkin puree – 450 grams (more on that below);
- cinnamon – 6 small sticks;
- cloves – 6 pieces;
- vanilla beans – 2 pcs. (or vanilla sugar or extract);
- water – 0.5 liters or a little less if you want to make the liquor stronger.
This recipe is American, so pumpkin puree is indicated in the composition. In the States, it is sold in supermarkets, in jars – like our condensed milk. But it is quite possible to make this product on your own, it is very simple.
- We take a pumpkin (for our amount of mashed potatoes, we need somewhere a kilogram fruit), cut it into 4 parts, free it from the pulp, and leave the skin. The pieces are sent to the oven, heated to 170-180 °, skin down. The cooking process can take from 45 to 90 minutes.
- When the pumpkin has become softer, it is freed from the skin, and the pulp is pushed with a blender into minced meat. Everything, pumpkin puree is ready!
- Now let’s get down to the actual pumpkin tincture. We take a saucepan, pour water into it, add sugar and bring to a boil, removing the foam. When the sugar has dissolved, we throw 450 grams of the puree we have and all the spices into the syrup. Mix everything well and beat lightly with a whisk.
- This slurry is boiled for about half an hour, on a minimum fire – the aroma of spices and pumpkin should become bright.
Now the hardest part. Slightly cooled brew must be filtered. To do this, you can use a loose cloth or a piece of gauze folded several times. We put the cheesecloth in a colander, pour the porridge there, let the liquid drain, and then squeeze out the rest – but not much, so that there is not too much turbidity in the liquor. According to this recipe, you should get about 2-2.5 cups of liquid. If necessary, it must be filtered again.- Pour rum directly into a warm pumpkin drink and let it cool, after which we remove the container in a dark, warm place for 2-3 weeks.
Now the hardest part. Slightly cooled brew must be filtered. To do this, you can use a loose cloth or a piece of gauze folded several times. We put the cheesecloth in a colander, pour the porridge there, let the liquid drain, and then squeeze out the rest – but not much, so that there is not too much turbidity in the liquor. According to this recipe, you should get about 2-2.5 cups of liquid. If necessary, it must be filtered again.If the pumpkin liqueur is too cloudy, it can be filtered through a cotton filter. But it will not be completely transparent, and it should not be so. Ideally, after re-filtration, the drink should stand for another month – this time in a cool place.
Done!