- Drink: Tinctures
- How to serve: cold
- Main ingredients: coffee beans, vodka, water, alcohol, sugar
- Cooking time: up to a month
- Strength: up to 45°
Coffee tincture “Porterovka”
Awesome recipe. Personally, he conquered me to the core. Yes, there is room for imagination. You can reduce the amount of sugar or eliminate it altogether, add various spices, lemon juice and / or zest, and if you want something incredibly original, I advise you to look towards herbs.
In general, I came up with a weekend lesson, and you yourself are there somehow …
- 2 bottles of dark porter
- 3 hours. L. soluble coffee
- 200 g sugar
- 1 packet of vanilla sugar
- 1 handful of raisins
- 2 Art. l. honey
- Xnum l alcohol
Pour beer into a saucepan, add sugar to it and put on low heat. While stirring constantly, bring the temperature of the mixture to 40оC.
When the sugar has dissolved and the beer has “degassed” (no foam), add the honey, vanilla sugar, instant coffee, and raisins. Mix well to combine all the ingredients, then remove the beer from the heat and let it cool to room temperature.
Pour the contents of the pot into a jar of suitable size and add alcohol or vodka, depending on whether the drink should win your heart or head.
Close the jar tightly and leave in a dark, cool place for at least 2 weeks. Then strain the tincture through a sieve, filter and bottle. An extract is welcome.
Moonshine tincture on coffee beans
The recipe is described on the forum.homedistiller.ru forum by the user Liky from Kaliningrad, for which many thanks to him, because the recipe is really interesting.
If you have pressure problems, you can reduce the amount of coffee, down to 1/3, or use decaf (decaffeinated coffee) altogether.
- 120 g medium roasted coffee beans
- 1 macadamia nut or hazelnut
- 5-6 cardamom seeds
- 15-20 g fructose to soften the taste
- 1,15-1,2 liters of double moonshine 40-45%
We don’t bother with macadamia – you can not put it at all, or you can replace it with ordinary hazelnuts (other nuts have a too pronounced taste). Take roasted hazelnuts, cut into petals. If you have a macadamia nut (a rare thing) at your disposal, cut into petals, put on a napkin and hold in the oven at 60оFrom 15-20 minutes, then blot with another napkin (remove excess oil) and cool.
Grind coffee on a medium grind. Pour nuts and coffee into a jar of a suitable volume, add cardamom, 1 tbsp. l. topless fructose and pour everything with high-quality sugar or grain moonshine (you can use diluted alcohol or vodka, as well as any other neutral distillates).
Leave a tightly closed jar in a dark, cool place for two weeks. Shake the jar vigorously for the first 10 days. In the last days, the tincture should be left alone. After two weeks of infusion, drain the drink through a sieve, squeeze the coffee cake lightly.
Run through a cotton or coffee filter and refrigerate for a week. Filter again, bottle, age at least 2 weeks. Store moonshine on coffee beans in a cool place.