Pear tincture at home on vodka, alcohol and moonshine

Autumn is in the yard, it’s time for abundance, bright colors and winemaking. Most of the berries have departed, the time has come for autumn fruits, which are actually not many suitable for infusion. Getting a quality drink from a pear is not so easy – the fruit is certainly tasty, but rather faded in comparison with bright summer ingredients. There is only one way – the way of combinations. Let’s find the perfect combination for our pear tincture.

One thing is for sure – combinations in the world of alcoholic beverages are everything. Where one ingredient cannot provide an expressive aroma and taste, others will come to the rescue, not overshadowing it, but emphasizing its merits. The main thing is to know where to dig. The pear is juicy, sweet, beautiful, but in its pure form in alcohol it will not fully open. She needs companions in the form of spices, aromatic herbs and flowers, other fruits and berries. It is important not to overdo it, otherwise the infusion will lose the right to be called “pear”. And here the science of mixing will come to the rescue, the path of bartenders, the ability to find successful combinations …

With rare exceptions, the basis of your pear tincture should be a neutral alcohol that cannot bury the delicate taste of the fruit. State-owned vodka or high-quality, well-purified moonshine without extraneous taste and smell will show itself best. Alcohol is less suitable, since its not very pleasant organoleptic (of course, we are talking about purchased) will leave only after a long exposure, and few people like it. But diluted to 40-50%, it certainly deserves to be listed in recipes, although not a priority. Less commonly, pear tinctures are prepared with exotic alcohol: cognac, rum, gin, etc. Decide for yourself, think for yourself, but we can only help with recipes. At the moment, autumn 2017, there will be six of them!

Spicy pear tincture on vodka

A rather primitive recipe, but balanced. The tincture turns out to be rich, dense, an excellent ingredient for homemade cocktails. It performed very well in the Moscow Mule and similar mixed drinks.

Rinse the pears, remove the cuttings, cut in half, remove the core and cut into slices. Finely chop the ginger slices. Mix all the ingredients in a jar of a suitable volume, pour vodka, close tightly. Store in a dark cool place for 5 to 14 days, periodically the contents can be mixed. When the time is right, strain the infusion through a sieve or several layers of gauze, if necessary, filter through cotton wool or coffee filters. Pour the finished tincture into a clean bottle and store in a cool place. Aging is welcome, but the drink is best consumed within 1 year.

Pear tincture with ginger

Exquisite drink for lovers of “sharper”. It is prepared simply, quickly and, as they say, with taste. The perfect drink for chilly November evenings or dark winter days.

Rinse the pears, remove the cuttings and core, cut into slices. Peel the ginger and finely chop. Put all the ingredients in a jar and fill with vodka, close tightly. Store in a dark cool place for 7 days. Shake the jar daily. To get a more “ginger” tincture, the infusion period can be increased to 14 days. When the infusion time has come, drain the infusion through a sieve or several layers of gauze, filter through cotton wool or coffee filters, pour into a clean bottle. Store in refrigerator for up to 1 year. It will not be superfluous to withstand the drink for at least a couple of weeks, and preferably a month or two. It savors well in its pure form for a snack in the form of candied ginger.

Pear tincture on moonshine with lemongrass

Already more interesting. Lemongrass, aka lemongrass, has a characteristic citrus flavor, but is it softer or what? Lemon or orange zest is 100% likely to kill the delicate smell and taste of a pear, but lemongrass will only emphasize them. True, pears are needed, well, very expressive ones, ideally some kind of “Anjou”, which have citrus shades in taste, just a match for Asian grass. The Bere Bosk pears with their amazing almond aftertaste should also show themselves not badly.

Rinse the pears, remove the cuttings and core, cut into slices. Cut lemongrass into rings. Put the ingredients in a jar of a suitable volume, pour vodka, close tightly. Store in a dark cool place for 3-4 days. After three days, you can begin to try, so as not to miss the moment and get the optimal intensity of taste. When the tincture begins to suit its taste, strain it through a sieve or several layers of gauze, if necessary, filter through cotton wool or coffee filters, and then pour into a clean bottle. Store in a cool place. Consume within 1 year. An extract is welcome.

Pear tincture with chamomile

Inspired by floral liqueurs and remnants of summer mood. You can definitely try other edible flowers and herbs, in particular, the pear in drinks goes very well with rosemary. For your first experiments with tincture, be sure to take less chamomile, about a glass, no more, and, on the contrary, more pears, that is, two and as fragrant as possible. And try, try, try…

Rinse the pears, remove the cuttings and core, cut into slices. Add crushed pear and flowers to a jar of suitable size, add vodka, close tightly and shake well. Store in a dark, cool place for 3 to 5 days, shake the jar a couple of times a day. On the 3rd day, you can start tasting and when the taste suits you, strain the infusion through several layers of gauze or a sieve, and then filter through cotton wool or coffee filters. Pour the tincture into a clean bottle and store in a cool, dark place. Exposure within 1-2 months is welcome. You can store the drink indefinitely, but it is better to use it within 1 year, because after a long exposure, the taste may deteriorate.

Pear tincture with cranberries

Another amazing combination is pear and cranberry. Grape brandy and dried cranberries (sometimes sugar is added as a preservative) bring enough sweetness to the drink, but just a little, so drinking it in its pure form is very pleasant. Very few spices are included in the recipe, just enough to bring out the natural flavor of the pear without overpowering it. You can always take more spices and only those that you like best.

Place all the ingredients in a jar of a suitable volume, add alcohol, close the jar tightly and send it to infuse in a dark, cool place for 3-4 weeks, until the infusion acquires the desired saturation (after 3 weeks, you can start trying). Strain the tincture through a sieve or several layers of gauze, filter and pour into a clean bottle. Store in a cool place up to 1 year. Aging before tasting is welcome.

Tincture of apples and pears on gin

Homemade drinks on gin are rarely prepared – it has a very expressive taste. But a few apples, fresh and dried pears bring really autumnal notes to it, quite major ones. You can use homemade gin for a cheaper drink, or try a different alcohol base like rum or homemade fruit moonshine. Tincture is an excellent ingredient for cocktails. Actually, it was invented for cocktails, a certain Adam Schumann from New York’s Fatty Crab for his “Early Autumn”: 45 ml of tincture, 15 ml of absinthe, 30 ml of apple cider, 15 ml of pear brandy, 15 ml of lemon juice, 2 dashes of chocolate bitter (Fee Brothers Aztec Chocolate), ginger beer. The cocktail is prepared in a shaker (without beer, of course).

Rinse pears and apples, remove cuttings and core, and then cut into slices. Place all ingredients in a jar of suitable size and pour over gin, mix well. Close the jar tightly and leave in a dark, cool place for 1 week. After 3-4 days, you can begin to taste the infusion, and when its saturation seems optimal, strain it through a sieve or several layers of gauze (you can squeeze it out slightly), and then filter it through cotton wool or coffee filters. Pour the finished tincture of pears and apples into a clean bottle, which should be stored in a dark, cool place. Exposure is welcome as always. It is desirable to use the tincture within 1 year.