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We got together a couple of years ago with a purely male company from Dimon, my friend. We decided to sit, chat, go to the bathhouse. After the steam room, Dima, with the air of a conspirator, takes a bottle from under the table. “Guys, look what I have prepared for you! My signature currant liqueur.”
We exchanged glances with the guys: tinctures are a woman’s drink. But don’t offend the owner. We tried. And then all evening they persuaded the owner of the house to share the recipe with us. And for two years now I have been making such a liqueur myself, however, I have slightly changed the recipe “for myself”.
Such a message came to me from a subscriber Roman B. Today I will present to your judgment his story of making homemade alcohol.
Why I decided to make alcohol myself
The quality of products offered by large and small outlets is far from ideal. This applies not only to alcoholic beverages, but also to food.
Being a sane person and a connoisseur of my own health, I decided to use only natural food.
This will exclude the ingestion of nitrates, nitrites, GMOs, methanol and many other additives that are contained in the products of domestic manufacturers.
It is clear that festive feasts or friendly gatherings are not complete without the use of alcohol. Therefore, it was decided, after a little experimentation, to create unique drinks from natural ingredients.
Currant liqueur is based on purified moonshine, which does not have an unpleasant odor.
What ingredients are required
Cooking currant liqueur does not take much time. The main thing is to choose the right ingredients. For further use of moonshine, its deep cleaning and refinement is carried out.
First, about 10 potassium permanganate crystals per 3 liters are added to it (until a rich pink color is obtained). After a week, the liquid is filtered through cotton pads. To do this, I cover the bottom of the strainer with them and pour the liquid.
Then, in a 3-liter jar of alcohol purified with potassium permanganate, I pour 3 tablespoons of chopped charcoal. I stand again for a week and filter through cotton pads.
The last stage is the addition of 1 tbsp. sugar, 1 sachet of vanilla sugar and 1 tsp. drinking soda. Stir until the components are dissolved, and can be used to make liqueurs or other alcoholic products.
To create a fragrant drink, we need:
- blackcurrant – 2 cups;
- sugar – 1 glass;
- purified wheat moonshine – 0.5 l;
- drinking non-chlorinated water – 1 glass.
To improve the taste and give a richer flavor, you can add a few green leaves of currants and cherries.
The cooking process
Sort the ripened currant berries, peel them from the tails and rinse. Now they need to be mashed with a crush or chopped with a meat grinder. Put the resulting puree in a jar, preferably a 3-liter one, and pour moonshine. Having closed the lid, the container is placed away from light and sunlight.
After one and a half to two months, the alcohol tincture should be filtered through a cotton cloth (an old pillowcase) or a double layer of gauze. It is good to squeeze the filtered berries into a separate bowl, strain the resulting juice again.
Fill the sugar with water, boil the syrup until the crystals are completely dissolved. After cooling, I add the sweet solution to currants and moonshine, pour in ¼ teaspoon of ground cinnamon.
I pour the liquor into bottles and put it in the cellar or refrigerator for 1-2 weeks. After this period, you can start tasting.
What result did I get
The result of my efforts was an amazing drink with an amazing taste and incomparable aroma.
Due to the low strength (no more than 20 degrees), the use of liquor was a real pleasure. The rich aroma of currant is complemented by light cherry notes and sweet heady cinnamon.
Excessive alcohol consumption is harmful to your health. Take care of yourself!
I believe that such a drink, made from completely natural ingredients, will be able to decorate the most sophisticated feast. And what do you think?