Properly made fennel tincture is remembered for its cognac color, notes of oak, chocolate and coffee on the palate, as well as an anise aftertaste. The original aroma and taste will delight lovers of strong alcohol who want to try something new. The drink goes well with meat and fish snacks.
Fennel seeds (resembling dill in appearance) can be bought at the store in the spice department or at the pharmacy, there will be no difference. As an alcohol base, vodka, double-distilled sugar moonshine or diluted alcohol are suitable.
In its original state, fennel has sharp notes of anise, mint and dill at the same time. This combination is not the best for tincture, so the seeds are pre-roasted to neutralize the flavor of dill and mint and slightly “mute” the anise.
fennel tincture recipe
Ingredients:
- fennel seeds – 3-5 g;
- vodka (moonshine, alcohol 40-45%) – 1 l;
- sugar – 10-15 g (optional).
At a dosage of 5 g, the drink turns out to be concentrated and saturated, so I advise lovers of lighter alcohol to take 3 g of seeds. Sugar softens the taste a little, but you can not add it.
Technology of preparation
1. Fry the fennel over low heat in a clean, dry frying pan until coffee-colored. The stronger the roast, the more pronounced the notes of wood, coffee and chocolate. At the same time, it is important that the seeds do not burn, otherwise bitterness will appear, so the heating power should be low, and the seeds should be mixed periodically.
2. Cooled to room temperature, add fennel to a glass container for infusion, add sugar and pour in the alcohol base (vodka, alcohol or moonshine).
3. Seal tightly. Infuse for 5 days in a dark place at room temperature. Shake once a day.
4. Strain the finished tincture through gauze and pour into bottles for storage. Leave in the refrigerator or cellar for 2 days to stabilize the taste.
When stored away from direct sunlight, the shelf life of homemade fennel tincture is up to 5 years. Fortress – 38-40% vol.
