During the first tasting, it is difficult to guess that this is a simple pistachio tincture, more like aged cognac. Subject to the preparation technology, you will get a cognac-colored drink with a smoked-woody aroma, light notes of coffee and vanilla. The taste is richly oaky with a vanilla-cream aftertaste.
It is not the pistachios (nuts) themselves that are required, but only the shell, which contains the necessary aromatic and coloring substances. As an alcohol base, it is desirable to use grain or fruit moonshine (distillate), vodka or ethyl alcohol diluted to 40% is also suitable. Cognac and other spirits aged in barrels in this case give too strong a tannic aftertaste.
Ingredients:
- moonshine (vodka, alcohol 40%) – 1 liter;
- pistachio shells – 2 handfuls;
- sugar (honey) – 1-2 tablespoons (to taste);
- prunes – 2 berries (optional);
- dried apricots – 1 piece (optional);
- raisins – 4-6 berries (optional).
Dried fruits (especially prunes) enrich the aroma and soften the taste of the tincture, but can only be made on pistachios. Honey and sugar give a sweetness that not everyone likes, so I advise you to limit yourself to a few spoons at most or not to add at all.
pistachio tincture recipe
1. Rinse the pistachio shells in running water, then boil in boiling water for 4-5 minutes, remove from the water and dry in the sun. Boiling removes the salt (if the pistachios were originally salty) as well as excess tannins so that the tincture is not too harsh.
2. Fry the shell in the oven (8-10 hours on a dry baking sheet at a temperature of 60-90 ° C, stirring occasionally) or in a well-wiped frying pan (without oil and fat) over medium heat until dark brown (pictured). Simmering in the oven gives a softer and more delicate taste, but frying in a pan takes several times less time.
The stronger the roast, the more notes of smoke, almonds and vanilla tint appear. The main thing is that the shells do not burn.
3. Pour the cooled shell into a jar and pour the alcohol base. Add dried fruits (optional). Close the lid.
4. Leave the container for 8-15 days in a dark, warm place.
Attention! After 8-10 days of infusion, check the taste once a day and, if too strong notes of hardness appear, remove the pistachios. The amount of tannins depends on the shell and changes every time, if overexposed, the drink will turn out sharp and tasteless.
5. Filter pistachio tincture through cheesecloth. Taste, sweeten with sugar or liquid honey if desired. Stir until the sweetener is completely dissolved.
6. Pour the drink into bottles, seal tightly. It is advisable to leave at least 30-60 days in the refrigerator or basement. Aging softens the taste.
The shelf life of pistachio tincture is up to 5 years (when stored in glass containers away from direct sunlight). Fortress – 36-38%.
