I am a big fan of birch sap! In early spring, I went on a “hunt” for my favorite drink and noticed that the buds on the branches had already begun to swell, but had not yet begun to open. As an experienced moonshiner, I decided that this was a sign, and it was time to try a new recipe.
I collected quite a bit, literally a handful, since the process is dreary, but even this amount was enough for me to make half a liter of wonderful birch bud tincture.
The story was sent by blog subscriber Victor.
Ingredients and equipment
First of all, we need birch buds. This is the main ingredient, and I would like to say a few words about their collection and preparation.
The kidneys must be chosen very carefully, they must be completely closed. It is better to collect large specimens. Try to remove the buds from the branches very carefully so as not to damage the bark.
For half a liter, we need 3 teaspoons of kidneys (10-15 g), so when collecting, be guided by the desired amount of infusion.
If you wanted to make such a tincture at another time of the year, then in any case, birch buds can be purchased at a pharmacy or specialized stores.
That’s enough for a liter of moonshine
In addition to birch buds, we need:
- honey – 1 teaspoon;
- moonshine or distillate of at least 40% strength – 0,5 l.
Of the equipment, you only need a liter jar and a filtering device. I use gauze folded in 4 layers.
Immediately calculate the cost of the drink:
- 0,5 moonshine costs from 75 rubles;
- 0,5 pure distillate – from 125 rubles;
- 15 g of birch buds – 35 rubles;
- 1 tsp honey – 5 rubles.
In total, the cost of our birch bud tincture will vary from 115 to 165 rubles, depending on the choice of alcohol base, and maybe less if you collect the buds yourself, as I did.
Let’s get down to the fun part.
The cooking process
The cooking process is extremely simple and does not take much time:
- Birch buds should be thoroughly washed and scalded with boiling water.
- Pour the kidneys into a jar or bottle and add 1 teaspoon of honey.
- Pour the ingredients with the selected type of alcohol in the amount of 0,5, close the container and shake.
We leave the future infusion in a dark and dry place for 10 days.
After the specified amount of time, the tincture of birch buds must be filtered in a way convenient for you, after which you can immediately start tasting.
The process is on.
Result
Birch bud tincture has a very beautiful tea color with a subtle hint of greenery.
The aroma is fresh, woody, the main ingredient, the kidneys, is well felt. Honey does not give sweetness to the tincture, but it removes bitterness, and despite the high degree, it softens the taste both on inhalation and on exhalation.
If you take a larger number of kidneys, then the tincture can acquire a frankly medicinal taste, but if you like it, the volume of the kidneys is not forbidden to increase.
There is no need to add honey at all. As such, the tincture will still not have sweetness, but the aftertaste will be somewhat more refreshingly woody.
What to use with
You can really use birch bud tincture with any snack. Personally, I liked the combination of this drink with garlic paste and cheese on a cracker: they perfectly complemented each other, and garlic, by the way, does not interrupt the woody aroma of the tincture at all.
Oddly enough, nuts, especially hazelnuts or cashews, are excellent for birch infusion. Surprisingly fresh, downright natural combination of flavors!
But this tincture does not go well with pickles, they are perfectly used by themselves, but in symbiosis something incomprehensible is obtained, because vinegar and salt interrupt the main bouquet.
I wonder if it’s delicious to write a tincture on birch buds with birch sap? Somehow I didn’t think to leave a little juice …