Birch bud tincture is a mild liquor with a characteristic aroma that is associated with spring. In the assortment of many alcohol producers there are similar tinctures, but it is much better to make a “birch tree” at home and be sure of its quality. Moreover, the recipe is very simple.
On the labels of factory analogues, there is often a picture depicting birch “earrings” that appear in the summer during the flowering of the tree, so many people think that these are the buds.
In fact, birch buds are young shoots from which leaves appear. They are harvested in early spring (depending on the region in March-May) a couple of days before the leaves appear. When kneaded in the hands, kidneys suitable for tincture should give a pronounced smell.
You can also buy dried birch buds in a pharmacy, but the aroma of the tincture will not be so bright, and instead of light green you will get a tea color. Fresh is still better.
Ingredients:
- vodka (alcohol 40-45%, moonshine) – 1 liter;
- birch buds – 30 grams fresh or 15 grams dry;
- honey – 2 teaspoons;
- birch sap – 50-150 grams (optional).
For the preparation of birch tincture, light flower honey is ideal, its replacement with sugar is possible, but undesirable. It is better to use the kidneys immediately after picking from the branches so that they do not stale, then the drink will turn out to be more aromatic. Juice is needed to lower the strength and soften the taste, but it is not necessary to dilute the tincture.
The choice of alcohol base is not critical. Birch buds well ennoble both vodka and diluted ethyl alcohol or moonshine. It is clear that the kidneys cannot correct bad moonshine with an unpleasant odor, only slightly mask the flaws. The best option is vodka.
Birch bud tincture recipe
1. Put the birch buds in a jar, lightly crush with a wooden rolling pin, add honey.
2. After 30-45 minutes, pour in the alcohol base. Mix.
3. Close the jar tightly, put it in a dark place at room temperature for 10-12 days. Shake every 1-2 days.
4. Strain the tincture through 2-3 layers of gauze, squeeze the cake well.
5. If desired, add birch sap to lower the strength. Mix.
6. If the drink is cloudy, filter through cotton wool.
7. Before use, keep the tincture for 2-3 days in a dark, cool room to stabilize the taste.
If stored in a place protected from direct sunlight, the shelf life of homemade birch tincture is 3-4 years. Fortress – 33-36% (without adding juice).