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If you are not too lazy, you can provide yourself and your loved ones for the entire autumn-winter period with light and not very light peach drinks. The main thing is that velvety fruits are extremely juicy and no less ripe.
As an alcohol base, good vodka, grain alcohol diluted to a strength of 45 degrees, or conscientiously purified moonshine of double distillation, is suitable. In addition, in the case of liquor, you can generally do without strong alcohol.
They also make peach: wine, liqueurs, schnapps, syrup
Peach liqueur without alcohol base
Let’s start with a weak, very feminine liqueur that does not need additional alcohol additives.
List of ingredients
Peaches – 2 kg
Sugars – 400 g
Method of preparation
Wipe the unwashed peaches with a clean, dry cloth (so as not to ruin the precious wild yeast), cut in half, remove the stones and mash to a puree.
The resulting mass is transferred to a sterile clean fermentation container and covered with sugar.
Provide the vessel with a lid with a water seal or a rubber medical glove with a small hole pierced in the finger and place in a quiet, dark room with a temperature of 18-25 ° C.
If after 12 hours the first signs of fermentation do not appear (foam, hiss, sour smell), add 30 g of unwashed raisins to the puree.
After fermentation stops (after about a month and a half, the glove will fall off or the water seal will stop bubbling), the liquor must be filtered, the fruit squeezed into it, bottled and hermetically sealed.
Send the drink to the cellar for ripening for at least 3-4 months.
Peach pit filling
Ingredients
Vodka – 1,5 l
Water – 200 ml
Sugar – 400 g
Peach pits – two handfuls
Method of preparation
Crush dry peach pits (without pulp residues), pour into a bottle, pour vodka and insist in a sunny place for 30-35 days.
Carefully filtering, drain the infusion.
Prepare sugar syrup: pour sugar into a saucepan, pour boiling water, cook until thick and cool.
Pour the sugar syrup into the liqueur, stir, pour into bottles and cork tightly. Store in a dark place.
Strong liqueur with peach juice
If the drink seems too strong for you, increase the amount of juice.
List of ingredients
Peach fresh – 350 ml
Purified double moonshine – 500 ml
Sugar – according to the situation
Method of preparation
In a liter jar, mix juice and moonshine.
Close the container tightly, shake well and send to a cool dark place.
After 3 weeks, taste the product. If necessary, add sugar, stirring it thoroughly.
Let the drink brew for another 3 weeks, after which, if desired, strain it and, finally, bottle it.
peach spottykach
We can say that the stumblers are close relatives of liquors on the paternal side and liqueurs on the maternal side.
List of ingredients
Peaches – 1 kg
Neutral alcohol (vodka / alcohol / moonshine) – 500 ml
Water – 50 ml
Sugars – 100 g
Cinnamon – ½ stick
Vanillin – on the tip of a knife
Dry mint (optional) – 2 g
Method of preparation
Cut the washed fruit in half, remove the seeds and cut into small slices.
Transfer the slices to a jar, fill them completely with alcohol and close tightly.
Keep the container for a month and a half in a dark, warm place, shaking it vigorously once a week.
Then, strain the liquid and squeeze the fruits into it well.
Prepare a decoction from water, sugar, spices and mint (at the same time, keep the boiled substance for about 4 minutes on low heat, removing foam from it and waiting for the sugar crystals to completely dissolve).
Strain the hot broth, mix in a saucepan with peach infusion, put the substance on the fire and hold it under the lid until it starts to boil.
Immediately remove the boiled liquid from the heat and in the same saucepan under the lid let it cool to room temperature.
If the drink does not seem sweet enough, you can add sugar to taste.
Ready spotykach bottled and sent to the basement for 5-7 days for fine-tuning.
Peach Strawberry Spotykach
If you have nothing against second-crop strawberries, you can try making this unusual drink.
List of ingredients
Peaches – 5 kg
Strawberry – 600 g
55-degree water-alcohol solution – 5 l
Sugar – 1,4 kg
Lemon zest – 3 strips
Oak chips – 3 tbsp. spoons
Method of preparation
Keep the fruit for a day in a warm, dark place.
Remove the seeds from the fruit and grind them with a hammer.
Cut the fruits themselves into slices and arrange in 3 three-liter jars (at the same time, the containers should not be filled more than 2/3 of the volume).
Add to each jar 200 g of strawberries, a strip of zest, 1 tbsp. spoons of oak chips and 1/3 of the total number of crushed bones.
Fill each container to the top with alcohol, close tightly, shake vigorously and put for a week in a warm, dark place (at the same time, you need to shake the jars every day).
After the specified period, strain the substance, squeeze the fruit and berry mass into it and pour into a saucepan.
Add sugar to the liquid and boil over medium heat, bringing it to a boil.
Immediately remove the boiled substance from the stove and cool as quickly as possible (for example, put it in a large pot of ice water or in a refrigerator).
Cool down to room temperature, bottle the spotykach, seal them hermetically and let the drink come to its senses, leaving it for a month in the cellar or refrigerator.
Universal peach tincture
If you squeeze the peach pulp into the tincture right before bottling, you will get an equally tasty liqueur.
List of ingredients
Pitted peaches – 1 kg
Neutral alcohol (vodka / alcohol / moonshine) – 1 l
Sugars – 200 g
Cinnamon – 1 stick
Almond oil (optional) – 2-3 drops
Method of preparation
Divide the washed peaches into halves and cover with sugar.
When juice appears, transfer the fruits to a saucepan, add cinnamon and hold it all on fire, bringing it to a temperature of 80-90 ° C.
Remove the fruit from the heat, cool to room temperature, transfer with the juice to a jar, if desired, add almond oil and pour alcohol.
Put a tightly closed container for 3 weeks in a dark, warm place.
After the specified period, strain the liquid, pour it into bottles and cork them tightly (the fruits remaining in the jar can be used as a filling for baking).
Let the drink rest for a couple of weeks in a cool, dark place.
Peach tincture: the most primitive option
This unpretentious tincture, as the Portuguese would say, is not able to spoil even a cat.
List of ingredients
Peaches – 300 g
Vodka – 700 ml
Water – 300 ml
Sugar – 100 ml
Method of preparation
Pour boiling water over the fruits for 2 minutes, then remove the skin from them, remove the seeds and cut into small slices.
Transfer the fruits to a half-liter jar, fill to the top with vodka, close tightly and determine for 10 days in a warm, dark place.
After the specified period, strain the liquid into a larger jar (pieces of peaches can be sent for confectionery needs), add the remaining vodka, water and sugar, close the lid and shake well.
Keep the tincture in the same place for another three days, after which – bottle.
Peach tincture with honey
This rich drink can be used not only in its pure form, but also for cocktail and confectionery purposes.
List of ingredients
Pitted peaches – 2 kg
Neutral alcohol (vodka / alcohol / moonshine) – according to the situation
Liquid honey – according to the situation
Method of preparation
Washed peaches cut into small slices, fill them with a suitable jar and pour honey (at the same time, honey should completely cover the pieces of fruit).
Determine a closed container with fruit for a month and a half in the refrigerator.
Then, with the resulting mass, fill up to half a few liter cans, and pour the remaining space with alcohol.
Leave tightly closed dishes for six months in the cellar or refrigerator.
The finished drink is carefully filtered and bottled (fruit slices, if suitable, can be used for confectionery needs).
Spicy ratafia tincture with peach kernels
According to this recipe, you can make a truly royal or, if you like, royal drink.
List of ingredients
Peach kernels – 350 g
60-degree water-alcohol solution – 600-750 ml
Chopped cinnamon – 5 g
Cloves – 1-2 pieces
Dried ginger – 1-2 g
Sugar (as needed) – 200 g
Water (as needed) – 200 ml
Method of preparation
Pour the nucleoli for 2 minutes with boiling water, remove the skin from them and chop.
Transfer the resulting result to a liter jar, add cloves, ginger and cinnamon, then fill the remaining space with alcohol.
Shake a tightly closed container well and leave for a month on a sunny windowsill.
Strain the tincture and, in case of excessive strength, dilute it with boiled water or syrup, cooked from the amount of water and sugar indicated in the recipe.
Bottle the finished drink and send it to a cool dark room for at least another week.
Relevance: 18.09.2017
Tags: Liqueurs, Liqueurs, Liqueurs, Liqueur Recipes, Liqueur Recipes