Recipes for spicy tinctures – when the benefits of alcohol are obvious

Apothecaries of the past knew that the best way to deliver the healing compounds from herbs and spices to the human body was through alcoholic tonics. And it’s good when such transportation is accompanied by pleasant sensations in the mouth. And it seems like our resource in this area of ​​logistics has succeeded quite well.

Sets of ingredients for making these tinctures and other drinks can be bought at the MirBir store. Add “Rum Diary” to your order comment and get a 10% discount on all sets!

Herbs and spices contain powerful phenols and terpenes that work in two ways. First, they prevent damage to cells, especially cellular DNA. Second, these compounds act as powerful anti-inflammatory agents, moderating the body’s response to cell damage that could otherwise contribute to cancer and cardiovascular disease. Phenolic compounds in oregano, dill, bay leaf, rosemary, and turmeric definitely have these properties. Also, do not forget about the “warming” effect of some spices, which can be useful for colds or severe hypothermia.

So, all these compounds can be obtained through the use of spices and herbs in food. But how much is needed to maintain health? This is a very difficult question, for which I definitely will not undertake an answer (so I got to where I understand in so far as). There is only a theory, which I am inclined to believe, that all these compounds, with their medicinal properties, are perfectly soluble in alcohol (which just does not dissolve in it) and transporting them into your body becomes not only easier, but also more pleasant. In this area of ​​logistics, our website seems to have become adept …

Legendary Apple Pie Moonshine

A drink that describes an entire era in the USA. Apple Pie Moonshine (it didn’t work out harmoniously in Russian, but there is an alternative name – apple-cinnamon moonshine) was the most popular bootleg drink in the entire history of the alcohol ban in North America. No wonder, because only cinnamon and apple juice could turn what moonshiners drove in the forests during Prohibition into decent and drinkable alcohol.

Instant gratification method

Pour the cider and apple juice into a saucepan of suitable volume, add all the spices and sugar. Bring to a boil and simmer for 40 minutes over low heat. Remove the spice mixture from the heat, let it cool. After cooling, strain through a sieve, add vodka (corn moonshine will be the most suitable for this drink) and alcohol. Determine the amount of strong alcohol to taste – the fortress will provide alcohol, piquancy – moonshine. Pour into liter jars or bottles, additionally put boiled cinnamon sticks in each jar (optional). You can drink liquor immediately, but it is better to keep 1-2 weeks in a cool place. Be sure to shake before serving.

Method “without boiling”

Seeing the traditional way of making “apple pie” I was at a loss – why brew cider, what a sacrilege? (read comments) Fortunately, not all Americans live in a hurry. The “no boil” method involves the classic infusion, when sugars are dissolved in cold cider and juice, then mixed with strong alcohol to taste with the addition of cinnamon and other spices, after which they are infused until the taste of the drink approaches the ideal. Reasonable and rational approach.

Tincture “Provencal”

The arid central hills of Provence cannot be called fertile, but they are buried in fragrant herbs. A huge amount of lavender, thyme, sage, thyme, and bees that feed on the pollen of these plants, producing fragrant honey. This fragrant light green tincture is a delicate balance of lavender, orange, rosemary, fennel and flower honey. It’s a pleasure to sip from a glass at the end of a work day, and also to be used in place of vermouth in cocktails such as Martinis and Manhattans.

Place fennel seeds, lavender flowers and rosemary in a jar of suitable size, add orange zest and honey, pour in vodka, mix well. Close the jar tightly and send it to a dark, cool place to infuse for 3-5 days, until the liquid acquires a strong taste and aroma of orange and rosemary. Strain the tincture through a sieve and pour into a clean liter jar. Add a simple syrup to taste, boiled from equal parts of water and sugar, let the drink rest for a week or two and can be bottled. You need to use the tincture within a year.

Black Night Tincture, Nuit Noir

Licorice root, peppercorns, and vanilla beans have little in common, except that they are all black. But the trio is beautiful: licorice exudes aroma, vanilla adds spicy sweetness, and peppers tickle the taste buds. This is a self-sufficient tincture that is pleasant to sip after a heavy dinner in its pure form or with a little sparkling water.

Mix all ingredients except syrup in a jar of suitable volume, mix well. Close the jar tightly and infuse in a dark, cool place for 1 to 2 days, until the liquid has a strong smell and taste of licorice. Strain the drink through a sieve into a clean liter jar. Boil a simple syrup from an equal amount of sugar and water, add 200-250 ml to the infusion. After 1-2 weeks, the finished tincture can be bottled and served. It must be used within a year.

Tincture “Pepper Strike”

Sichuan pepper, also known as Chinese coriander, boasts a sharp aromatic flavor and a slight clove flavor. It’s not as hot as other types of peppers, but as one culinary genius described it, it results in a sort of complete neurological confusion (meaning the tingling of the tongue, like a mild electrical current). Chinese coriander is very popular in oriental cooking. You can replace it with other fragrant peppers, among which the most suitable, but less common, Tasmanian (it is better to replace Sichuan and white peppers, leave black).

Mix all ingredients except syrup in a jar of suitable volume, mix well. Close the jar tightly and insist in a dark, cool place for 2 to 3 days, until the liquid has a strong smell and taste of Sychun pepper. Strain the tincture through a sieve into a clean liter jar. Boil a simple syrup from an equal amount of sugar and water, add 50-250 ml to the infusion to taste. After 1-2 weeks, the finished tincture can be bottled and served. It must be used within a year. Tastes great with grapefruit juice as an alternative version of the Greyhound cocktail.

Spiced Rum by Paul Clarke

Making a spiced rum is fairly easy, but achieving the perfect balance of spices is much more difficult. Paul Clarke, the famous Western cocktail chronicler and enthusiast, ate the dog on this one. He took as a basis the recipe of Martin Keith, the owner of the famous bar Smuggler’s Cove (“Smuggler’s Cove”, in 2016 it was recognized as the best cocktail bar in America). It is very important to use a good rum with a strong taste, so that it does not get lost in the aromatic mixture of spices. The author of the recipe prefers to use the Jamaican Smith & Cross and Appleton Estate 12-Year, but for starters, you can get by with the budget Mount Gay Eclipse or the more expensive Bacardi 8.

Combine all ingredients in a liter jar, which should be tightly closed. Store in a dark, cool place for several days (usually no more than four). Shake the jar every day. After 48 hours, the contents can begin to be tasted and adjusted to taste (usually a lot depends on the rum, for example, strong aged rum can drown out cinnamon and vanilla, so their amount should be doubled). When the drink becomes perfect in your opinion (which usually happens after 4 days), it must be filtered and bottled. The basis for the tiki party is ready!

Sets of ingredients for making these tinctures and other drinks can be bought at the MirBir store. Add “Rum Diary” to your order comment and get a 10% discount on all sets!