How to make liquor at home

Liqueur is characterized by a sweet and pleasant aroma, tart aftertaste, moderate strength and muddy consistency. Alcoholic drink does not exceed the mark of 27% of the fortress, so it is so appreciated by gourmets. By tradition, the liqueur is made on the basis of berries, coconut milk, coffee, chocolate and other ingredients. Often fragrant spices are added to it in order to achieve exquisite taste and aroma. The technology is not particularly difficult, but before the procedure we recommend that you read the step-by-step instructions. Consider the most popular recipes in order.

Tangerine liqueur

• vodka - 550 ml.
• Tangerines - 1.2 kg.
• granulated sugar - 260 gr.
• orange juice (freshly squeezed) - 525 ml.

1. If it is not possible to make freshly squeezed orange juice, use the purchased composition, in which the pulp is present. When adding store products, increase the number of fresh mandarins 1.5-2 times to achieve the desired consistency and strength.
2. Choose only ripe tangerines without unripe blotches. Wash them with soda, sponge and rinse with water. Throw back on the sieve, wait for it to dry, then remove the peel.
3. Separate the white layer from the peel, for these purposes you can use a thin sharp knife or a device for cleaning vegetables. Cut the tangerine peel into strips, place in a glass jar and pour in the vodka. Send in a dark place for 5 days.
4. Wrap the tangerines in the food film, soak them in the refrigerator throughout the infusion of zest. When the specified period expires, chop the slices with a blender, combine with orange juice.
5. Mix the tangerine mixture with sugar, pour into a thick-bottomed pan, put on the stove. Tomit on low heat for 7 minutes until the granules are completely dissolved. Then remove the container from the stove, cool to room temperature.
6. Pour into the syrup vodka tincture, mix until smooth, send the container for 3 days in a cool place. After that, make a filter of gauze, skip the liqueur through it several times.
7. Pour the drink on a sterilized container, cork, store in a cold place. In this recipe, you can make liqueur from oranges or other citrus fruits to your liking. Quantity vary based on personal wishes.

Currant liqueur

• black currant - 1.3 kg.
• vodka - 1.1 l.
• granulated sugar - 765 gr.

1. If desired, you can use red currants instead of black currants. Wash the berries, remove the stalks, let them dry in a colander. Go through the currants, remove the crumpled and rotten copies.
2. Pour the berries into the jar, add sugar and rub well with potato chips or other convenient method. Some prefer to skip currants through a blender, and then knead with sand.
3. Cork a jar, leave in a dark place for 2 months. During this period, the berries will allocate juice, which will be the basis for liqueur. Pass the mixture through cheesecloth, remove the cake.
4. Mix the resulting juice with vodka, filter again and pour into dark jars. Cork tightly, send to a place of long-term storage.

Cherry plum liqueur

• vodka - 550 ml.
• sugar - 270 gr.
• Alycha ripe - 2.4 kg.

1. Wash cherry plum, remove bones, move into a glass jar. Pour sugar, cork and let stand 2 weeks in a dark place.
2. Drain the resulting juice, pour in vodka, add 300 ml. clean water and shake the jar. Put in the cold for 2 weeks, then remove from the sediment and evaluate the result.

Cranberry Liqueur

• sugar - 740 gr.
• fresh cranberries - 550 gr.
• Vodka - 630 ml.

1. It is important to use only fresh and ripe cranberries, frozen products will not work. Enumerate the berries, separate the twigs, wash the fruit in a colander under running water. Leave the composition to drain for a quarter of an hour.
2. Send the berries to a meat grinder or blender to get the porridge. Move to a saucepan with a thick bottom, add vodka. Cover with a lid, wait three days, then pass the composition through a gauze cloth or sieve.
3. Add granulated sugar to the solution, put it on the stove and set the lowest possible fire. Stir constantly until the mixture reaches a temperature of 75 degrees. After dissolving the crystals, remove the dishes from the stove, let cool.
4. Put 3 cloves or a quarter of a cinnamon pod on the bottom of the glass container, pour in the liqueur. Send the jar to a cold place, insist 5 hours. After the time, proceed to tasting.

Raspberry liqueur

• drinking water - 475 ml.
• ripe raspberries - 1.3 kg.
• Vodka - 1.3 liters.
• granulated sugar - 1.2 kg.

1. Wash the raspberries, remove white scurf, leave in a colander to drain excess liquid. Send the berries in a glass jar, mash to the state of porridge.
2. Move the mashed potatoes in gauze, folded in 4 layers. Squeeze the juice, pour 300 ml to it. water and mix. Add vodka, seal the container with a lid and shake.
3. Leave the mixture for 2 weeks in a cool and dark place. After the expiration date, filter the liquor, dissolve the sugar in the remaining water, pour in to the composition.
4. Strain liqueur, bottled. In a similar way, an alcoholic beverage is prepared from viburnum, lingonberry, gooseberry and other similar berries. Store the composition only in the refrigerator.

Chocolate liqueur

• granulated sugar - 1.25 kg.
• vodka - 1.6 l.
• dark chocolate (cocoa content from 65%) - 230 gr.
• vanilla sugar - on the tip of a knife
• fat milk - 700 ml.

1. Put the chocolate in the freezer to cool it well (about 5 minutes). Then rub on a grater with small holes, eventually you get shavings. Send the chocolate to the glass jar, pour in the vodka and add the vanillin.
2. Mix the composition with a wooden spatula, cover and leave for a week in the cold. Every day, shake the container to make the solution saturated.
3. Pour milk into the enamel pan, add granulated sugar, boil over low heat until the granules dissolve. Then cool, mix the composition to the tincture.
4. Let the liqueur stand for another week, also do not forget to shake. Optionally, you can skip it through folded gauze to remove sediment. Keep the finished product in the refrigerator for no longer than 2 months.

Banana liqueur

• ripe bananas - 4 pcs.
• egg white - 3 pcs.
• vodka - 325 ml.
• condensed milk - 270 gr.
• fat milk - 260 ml.

1. Peel the bananas, chop them into slices about 3-4 cm wide. Skip the banana slices in a blender, you need to make mashed potatoes.
2. Cool the eggs in the fridge, then separate the whites, you will not need the yolks.Pour cold condensed milk to squirrels, pour in a bag of vanilla sugar if desired.
3. Beat vanillin, proteins and condensed milk with a mixer, eventually you should get a dense foam. Without stopping the beating, add the banana puree to the mixer bowl.
4. At a slow speed, process the composition, gradually pouring in vodka. Next, move the mixture into a glass container, wrap in foil so that the light does not show through. Put in the cold for 40 minutes.
5. After aging, skip the liqueur through 4 layers of gauze, pour into glasses, proceed to tasting. If desired, prepare cocktails based on it. Storage time is 1 month.

Coconut liqueur

• condensed milk - 270-300 gr.
• coconut milk - 440 ml.
• coconut chips - 325 gr.
• Vodka - 715 ml.

1. As a rule, the preparation of coconut liqueur is a fairly long process, so you should not count on immediate results. To achieve the maximum effect will be in 3-4 weeks.
2. Prepare a liter glass jar, add coconut shavings to it and fill with vodka. Close the lid, leave in a dark place for a week.
3. After the allotted time, make a filter of 3 layers of gauze,transfer the liqueur to the dishes so that the chips remain on the fabric (you can later use it to decorate cakes, etc.).
4. Mix coconut milk and condensed milk, beat with a mixer and pour in vodka. Cork the container, shake a little and let it brew for another 2 weeks. After cooking, it may be necessary to re-filter.

Coffee liqueur

• vanilla sugar - 2 pinches
• Vodka - 530 gr.
• granulated sugar - 260 gr.
• instant coffee - 60 gr.
• drinking water - 260 ml.
• dark chocolate - 70 gr.

1. Mix drinking water with sugar, put the pot on the stove and set the minimum heat. When the solution turns into syrup, turn off the burner. Pour in dry instant coffee, mix well. Optionally, you can increase the amount.
2. Grate the chocolate on a grater, put it in a plate and melt in the microwave. You can use a water or steam bath. Add the melted chocolate to the coffee mixture, mix and put in the cold for 1 hour.
3. Now pour in the vodka. If the liquor is thick, add a small amount of filtered drinking water. Pass the liqueur through a kitchen sieve, bottle and clog. After 4 days you can start drinking.

Cream liqueur

• cocoa powder - 35 gr.
• Brandy / Cognac - 260 ml.
• granulated sugar - 120 gr.
• Instant coffee - 20 gr.
• milk - 40 ml.
• Fatty cream - 600 ml.

1. Prepare regular coffee, dilute it with milk. You can use not soluble composition, and ground grain for cooking. Proceed from personal preference.
2. An ideal base for liqueur is 20% fat cream. You can replace them with a dry composition, diluting it according to the manufacturer's instructions.
3. Pour the cream into the pan, put it on the stove, turn on the burner to the minimum capacity. Combine cocoa powder with sugar, pour in the prepared coffee with milk, stir until smooth.
4. Add the mixture to the cream, simmer for 5 minutes. Constantly stir the liqueur so that there are no lumps in it. For the best effect, use a mixer or whisk.
5. When the composition starts to boil intensely, turn off the heat. Cool at room temperature, then refrigerate for 2 hours. Next, pour brandy (you can replace brandy).
6. Pour the finished liquor in bottles, send in the cold for 2 days. After the time limit, proceed to tasting by adding ice cubes. Keep no longer than 3 months.

Liqueur with condensed milk

• condensed milk - 270 gr.
• Instant coffee - 35 gr.
• vodka - 550 ml.
• chicken yolk - 5 pcs.
• sugar - 30 gr.
• cream fat content of 17% - 540 ml.
• vanilla sugar - 15 gr.

1. Cool the yolks, pound them with condensed milk, add vanilla sugar, pour in rich cream and whip everything with a mixer. When the mass comes to uniformity, heat up in a microwave. Pour in instant coffee and mix.
2. Beat the mass with a mixer and at the same time pour in the cooled vodka. Add granulated sugar, process liqueur for another 3 minutes at medium power.
3. Pass the prepared compound through the kitchen sieve, pour it into sterilized bottles. Insist on for about 2 days in the fridge. Due to incoming eggs and cream, liquor can be stored for no longer than 5 days.

Lemon liqueur

• granulated sugar - 560 gr.
• lemon - 12 pcs.
• vodka - 1.2 liters.

1. Wash the lemons and cut off the peel with a thin knife. Chop the zest into strips, send to a glass jar, add the vodka. It is important to leave the can covered, but oxygen must flow into it. Therefore, wrap the neck with cotton cloth or 5 layers of gauze.
2. Leave the syrup for a week in a warm and dark room.Shake the container every 12 hours. After two days you will feel a characteristic lemon smell. The liqueur base will be ready at the moment when the liquid turns bright yellow.
3. After you reach the desired shade, filter the solution. Start cooking the syrup. Mix a liter of filtered water with sugar, boil the mixture over low heat until the granules dissolve. Do not stir the mixture, but do not let it burn.
4. If you perform the procedure correctly, after a quarter of an hour the mass will become homogeneous and viscous. Turn off the heat, let the composition cool at natural temperature. Mix the syrup with the tincture of alcohol, bottled.
5. You may have to strain the liquor to remove the remaining zest (you can skip this step). Soak the liqueur in the refrigerator for 10-12 days, then taste it.

Mint liqueur

• drinking water - 1.3 l.
• medical alcohol - 800 ml.
• Mint - 60 gr.
• granulated sugar - 1 kg.
• Anise (seeds) - 2 gr.

1. Wash the mint leaves, towel dry, chop in a mortar with anise seeds. Fill with alcohol, send in the cold for a week. After infusion, filter the composition with gauze.
2. Prepare the syrup by mixing the water with the sugar. Melt on the stove, stirring constantly. After 5 minutes, remove the mixture from the heat, let cool at room temperature.
3. Pour syrup to mint tincture, send in cold for 2 hours. Strain the finished liqueur and bottle. The drink can be consumed immediately, but it is better to withstand it for 1 month. During this period, the liqueur will become softer, so that the drink will be "tastier."

Rowan liqueur

• citric acid - 13 gr.
• water - 1.2 l.
• granulated sugar - 440 gr.
• cherry leaves - 45 gr.
• Vodka - 500 ml.
• black chokeberry - 480 gr.

1. Using a comb for hair, remove the rowan berries from the twigs, wash and leave to drain. When the fruit is dry, pound it with sugar, move it to a saucepan and cover with filtered water.
2. Put the container on a slow (!) Fire, boil until the crystals dissolve. The duration of heat treatment is 7 minutes, 2 minutes until ready, pour in 3 pinches of citric acid.
3. Cool the composition to room temperature, bottled or cans of small size. Send the syrup to infuse in a dark place for 3 days. At this time, proceed to the preparation of alcohol bases.
4. Mix vodka with citric acid residues, shake and wait for the granules to dissolve. Pour the solution over the cans of syrup, let it brew for another 5 days in a cool place.

Homemade liqueur is perfect for eating before lunch or dinner. Consider cooking recipes based on black currant, bananas, cherry plum, black chokeberry. Prepare an alcoholic drink with chocolate, lemon, mint, tangerines, coconut milk, condensed milk or instant coffee.

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