Karazyum (Karazyumovka) is one of the popular options for raisin tincture in strong alcohol with spices. It turns out a cognac-colored drink with a spicy aroma, hints of cinnamon and cloves on the palate, which are balanced by soft tones of raisins and sugar. A good option to simulate aging in barrels.
To prepare the tincture, you need dark, fragrant, preferably large and “fleshy” raisins. Store-bought vodka, well-purified moonshine (any distillate) or diluted ethyl alcohol are suitable as an alcohol base. Aged drinks such as cognac, rum or whiskey in this case are impractical to use, since their tannic notes will be drowned out by spices.
Ingredients:
- vodka (alcohol 40-45%, moonshine) – 1 liter;
- dark raisins – 50 grams;
- sugar – 30 gram;
- carnation – 10 buds;
- cinnamon – 1 stick.
Karazyum tincture recipe
1. Heat up a clean, dry frying pan without any oil residue. Constantly stirring, fry the raisins over medium heat until the berries puff up and turn slightly black (example in the photo), then remove from the pan and cool. Break the cinnamon stick into 2-3 pieces.
Attention! It is important not to overcook the raisins (should not be charred), otherwise the tincture will turn out bitter. The color shade of the finished drink depends on the degree of roasting.
2. Put all the ingredients in a glass jar. Pour in the alcohol base. Shake several times and seal tightly.
3. Transfer for 7 days to a dark, warm place. Shake once a day.
4. Remove cinnamon and cloves from the tincture.
5. Infuse for another 3 days, then strain the finished Karazyum through cheesecloth or strainer, squeeze the raisins to dryness. Filter the drink through cotton wool or a coffee filter to remove any turbidity. Taste and add more sugar for sweetness if desired.
6. Pour Karazyum into bottles for storage, seal tightly. Before tasting, leave in the refrigerator or cellar for 2-3 days to stabilize the taste.
Shelf life – up to 5 years. Fortress – 36-37%.
