During the pumpkin season, when the harvest is in, the pies are made, and there are still plenty of pumpkins, delicious tinctures can be made. It’s simple and easy.
They also make moonshine, syrup, a beer keg from pumpkin
Pumpkin tincture on alcohol
Incredibly tasty alcoholic drink with a pleasant aroma. It is also popularly known as “Garbuzovka” or moonshine tincture on pumpkin. The list of ingredients for creating a tincture is given based on a liter jar.
Ingredients
Pumpkin – about 1 kg
Alcohol 50 degrees (or moonshine) – 800 ml
Honey – 1 tbsp. spoon
Method of preparation
We clean the pumpkin from the peel and seeds, cut it into slices about 5×5 cm in size.
We put the resulting pieces in a jar and add honey.
Pour the ingredients with alcohol, which was chosen for the preparation of the drink, and leave the resulting suspension for 2 weeks in a dark place, while not forgetting to shake it from time to time.
At the end of the period, the liquid must be drained and again left to infuse for a week, while no longer shaking.
At the end of the period, a dense precipitate should form, which is difficult to filter. Its upper layers must be drained using a special tube, and then additionally filtered with a cotton filter. The precipitate can also be subjected to filtration and the resulting liquid drained to the main one.
As you can see, the recipe is quite simple and is the easiest among all the options. At the end, you should try the resulting alcohol and sweeten if necessary.
Pumpkin tincture on vodka
Connoisseurs of this pumpkin tincture talk about its similarity with the famous Pumpkin Smash liqueur, which is produced by the eminent and popular Dutch alcohol company Bolsom. True or not, we will find out after the preparation of the drink.
Ingredients
Pumpkin – 1 kg
Vodka – 1 liter (or less, depending on the desired alcohol strength)
Sugars – 150 g
Water (for making syrup) – 150 ml
Ground cinnamon, nutmeg – a pinch each
Vanillin – 10 g
Method of preparation
Peel the pumpkin and cut it into 5×5 cm pieces.
Put the slices in a container and pour vodka. Leave the resulting mixture to infuse in a dark place for 2 weeks, shaking occasionally.
After the expiration of the period, drain the resulting liquid and insist again for a week, shaking is not necessary.
After a week of infusion, a hard-to-filter thick precipitate should appear. The upper fractions are drained with a tube, then additionally passed through a cotton filter again. In addition, it is possible to filter the precipitate, and then combine the resulting liquids.
In parallel with the creation of pumpkin tincture, we make standard sugar syrup.
Mix the finished tincture and syrup, then leave to infuse in a dark, cool place for several weeks.
After the expiration of the period, the liquid should be additionally filtered.
This recipe involves infusing the tincture for 2-3 months after the repeated filtration procedure. During this period, the taste will become more harmonious and soft, the aromas of the combined drinks will create a pleasant fragrant bouquet.
Pumpkin cream tincture on rum
As an alternative to simpler recipes, you can get acquainted with a more complex and expensive recipe that will allow you to get a typical “ladies'” alcohol. It is an excellent option for a digestif, and is also good for creating various cocktails. Housewives also use the drink to soak cakes for baking.
Ingredients
Rum – 0,5 l
Regular sugar – 1 cup
Cane sugar – 1 cup
Pumpkin puree – 450 g
Cinnamon – 6 small sticks
Carnation – 6 pcs.
Vanillin – a pinch
Water – 0,5 liters or less (depending on the desired strength of the drink)
Method of preparation
Pumpkin, weighing about 1 kg, cut into 4 parts. Free it from the pulp, do not remove the peel.
Place the resulting parts in the oven with the skin down, preheating it to 170–180 ° C. Leave for 45-90 minutes (see when ready).
When the pumpkin has softened, take it out of the oven and remove the skin. Turn the resulting pulp with a blender into minced meat. In this way, the necessary puree was made.
We pass to the tincture itself. Pour water into a saucepan, add sugar and bring to a boil, while removing the foam.
After the sugar is completely dissolved, add 450 g of prepared puree and aromatic spices to the syrup. Mix thoroughly and beat with a whisk.
Let the mixture simmer for 30 minutes over low heat.
The resulting liquid is cooled and filtered. For this procedure, a rag of a loose texture or gauze folded in a couple of layers is well suited. We place the fabric in a colander, where we pour the gruel and leave it for a while so that the liquid is glass. Residues can be squeezed out if desired, but without enthusiasm, so that sediment does not get into the drink. Repeat filtering if necessary. The recipe is designed to obtain a liquid in the amount of 2-2,5 cups.
Immediately add rum to the still warm drink and let it cool.
After that, we clean the container with the drink in a darkened warm place for a period of 2-3 weeks.
If the tincture seems cloudy, pass it again through a cotton filter. But the drink will not and should not become completely transparent, since its structure is creamy. After additional filtration, the container must be removed again for a month, but already in a cool place.
Relevance: 11.06.2018
Tags: Liqueurs, Liqueurs, Tinctures, Recipes for tinctures