The aroma and taste of Borodino tincture resembles the bread of the same name, hence the name. This drink is ideal for a male company, relaxing on a fishing or hunting trip. We will look at two proven cooking recipes: traditional barley-based and simplified bread.
The best alcoholic base for Borodino tinctures is grain distillate with a strength of 45-50 degrees, vodka, sugar or any other moonshine (odorless) and alcohol diluted with water are also suitable.
Classical Borodino tincture on pearl barley
A traditional recipe based on toasted barley groats. Complicated as for tinctures, preparation is compensated by a mild bready taste that cannot be obtained by other methods.
Ingredients:
- vodka (moonshine) – 3 liters;
- pearl barley (barley groats) – 50 grams;
- cumin – 10 grams;
- coriander – 12 grams;
- sugar – to taste.
Recipe
1. Sort barley, fry in a dry frying pan over medium heat until lightly blushed. Remove half of the cereal, fry the rest to a coffee color. Remove from heat and cool to room temperature.
2. Add coriander, cumin and all fried barley to the jar for infusion. Fill with alcohol base. Mix.
3. Close the jar tightly with a lid, transfer to a dark place with room temperature. Infuse for 2-3 weeks until a bready aroma and dark color appear. Shake every 2-3 days.
4. Filter the Borodino tincture through gauze. To make the color of the drink darker, you can add homemade sugar color.
5. Taste, sweeten with sugar or honey if desired. Mix.
6. Pour the tincture into bottles for storage, seal tightly. Before drinking, keep the drink for 3-4 days in a cool room to stabilize the taste.
Fortress – 34-37% (depending on the amount of sugar). Shelf life – up to 5 years.
Tincture on Borodino bread
It is prepared easier and faster than the classic one. There is almost no difference in taste. The only drawback is the short storage period.
According to legend, the recipe for Borodino bread was invented in a monastery built on the site of the famous battle of 1812, and this is how the name appeared. The bread was conceived as a funeral bread, in which coriander symbolizes buckshot, and black color – mourning. But officially the recipe was developed in 1933 by the Moscow Bakery Trust.
Ingredients:
- moonshine (vodka) – 0,5 liters;
- Borodino bread (crackers) – 50 grams (3-4 slices);
- cumin – 1 teaspoon;
- coriander – 1 teaspoon;
- honey (sugar) – 1 tablespoon;
- allspice – 3 pieces (optional);
- bay leaf – 1 piece (optional).
Recipe
1. Dry the bread, the pulp should be stale and not soak in an alcohol base, otherwise the tincture will turn cloudy. You can bring fresh bread to the desired condition by roasting in the oven for 2-5 minutes, the main thing is that the flesh does not burn.
2. Fold crackers and spices in a jar, pour moonshine or vodka. Mix, seal tightly.
3. Infuse for 5 days in a dark, warm room.
4. Gently strain through cheesecloth. Don’t push!
5. Add sugar or honey, mix.
6. Transfer for 3-4 days to a dark cool place.
7. Drain from sediment. To remove the remaining turbidity, filter through cotton wool (optional).
Fortress – 32-34%. Shelf life – 3-4 months.
The video shows another recipe for Borodino tincture, only bread and cumin are required for cooking.
