Tarragon (tarragon, tarragon tarragon) is a perennial plant of the Astrov family, growing in Central Asia, Eastern Europe, China, India and North America. In the vastness of Russia, it can be found in the central part of the country, in the Far East and in Siberia. Tarragon is known as a seasoning for meat dishes and the basis of the carbonated drink of the same name, popular in the post-Soviet space, and experienced distillers know that it is still possible to make tarragon tincture with vodka or other strong alcohol from this plant. Get a fragrant drink with a characteristic taste.
Only fresh tarragon leaves are suitable for the preparation of tincture, since the stem gives a strong bitterness, and a slight “herbal” flavor appears on the dried leaves.
The optimal alcohol base is vodka or ethyl alcohol diluted to 40-45%, well-purified moonshine (distillate) is also suitable, preferably double distillation. Lemon and mint go well with tarragon, adding new shades of aroma and taste to the tincture, but you can make a classic tarragon tincture only on the leaves of the plant, skipping the second and third stages of preparation. In addition to sugar, fresh linden or flower honey is suitable as a sweetener.
Tarragon tincture recipe
Ingredients:
- fresh tarragon leaves – 20-25 grams;
- vodka (alcohol 40-45%, moonshine) – 0,5 liters;
- sugar – 1 tablespoon and to taste;
- fresh mint leaves – 15-20 grams (optional);
- lemon – 1 piece (optional);
- liquid honey – to taste.
Preparation
1. Rinse tarragon leaves with running water, dry slightly, chop into small pieces, put in a glass container for infusion. Add a tablespoon of sugar, shake several times, close and leave for 2-3 hours in a dark place. Sugar will improve the extraction of substances from the plant.
2. Scald the lemon with boiling water, rinse with running water, wipe dry and remove the zest – the upper yellow part of the peel without white bitter pulp. Wash the mint leaves and pat dry.
3. Add chopped mint and lemon zest to a container with tarragon. Squeeze the juice from half a lemon.
4. Pour in the alcohol base. Mix. Close hermetically. Insist tarragon on vodka at room temperature in a dark room for 7 days. Shake once a day.
5. Strain the finished tincture through gauze, slightly squeeze the herbal part. If desired, sweeten with sugar or liquid honey to taste.
For complete transparency, you can strain the drink through cotton wool or a coffee filter.
7. Pour homemade tarragon tincture into storage bottles (preferably dark glass) and seal tightly. Store in a dark place. Shelf life – up to 2 years. Fortress – 30-36%. Over time, the color of the tincture may change, but this does not affect the taste.
