Homemade fishing tincture is remembered for its slightly sharp spicy taste with hints of pepper in the aftertaste and a characteristic garlic-laurel aroma. This is a man’s drink that warms up well in nature. Suitable for both winter and summer fishing with an overnight stay. The tincture is combined with fatty and meat dishes, as well as fish soup.
As an alcohol base, you can take vodka, diluted to 40-45% ethyl alcohol or moonshine (sugar or grain). Although fisherman’s tincture is not picky about the quality of the alcohol base and masks poor quality distillate well, it is still better to use alcohol of more or less normal quality so that there is no hangover in the morning.
Attention! The recommended dose of fishing tincture is up to 150 ml at a time; this drink is contraindicated for people with diseases of the gastrointestinal tract.
fish tincture recipe
Ingredients:
- vodka (moonshine, alcohol 40-45%) – 1 l;
- Garlic – 2-3 cloves;
- ground black pepper – half a teaspoon;
- bay leaf – 4-5 pieces;
- salt – 1 pinch;
- sugar (honey) – 1 teaspoon (heaped).
Garlic and bay leaf form the taste and aroma of the tincture, pepper adds spicy notes, and salt and sugar soften and balance the taste a little. Instead of sugar, it is better to use fresh buckwheat honey.
Technology of preparation
1. Peel and cut the garlic cloves into thin circles. Chop bay leaf.
2. Place all ingredients in a steeping jar. Pour in the alcohol base, mix, seal tightly.
3. Infuse for 5 days in a dark place at room temperature. Shake once a day.
4. Strain the finished fish tincture through cheesecloth or a kitchen strainer, then filter through cotton wool or a coffee filter to remove the pepper.
5. Pour into bottles for storage, close tightly. To improve the taste, it is recommended to leave the drink in the refrigerator or cellar for 1-2 days.
The shelf life of homemade fishing tincture away from direct sunlight is up to 5 years. Fortress – 37-38% vol.
