How to make liquor at home

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

Tangerine liquor

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

1. If it is not possible to prepare freshly squeezed orange juice, use the purchased composition in which the pulp is present. When adding store products, increase the number of fresh tangerines in 1.5-2 times to achieve the desired consistency and strength.
2. Choose only ripe tangerines without unripe impregnations. Wash them with soda, sponge and rinse with water. Fold on a sieve, wait for drying, and then remove the peel.
3. Separate the white layer from the zest, for these purposes you can use a thin sharp knife or a device for peeling vegetables. Cut the tangerine peel into strips, place in a glass jar and pour vodka. Send to a dark place for 5 days.
4. Wrap tangerines in cling film, keep them in the refrigerator for the entire duration of the zest infusion. When the specified period expires, grind 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. Simmer for 7 minutes until the granules completely dissolve. Then remove the container from the stove, cool to room temperature.
6. Pour vodka tincture into the syrup, knead until smooth, send the container for 3 days to a cool place. After that, make a filter out of gauze, pass the liquor through it several times.
7. Pour the drink into a sterilized container, seal, store in a cool place. According to this recipe, you can make liquor from oranges or other citrus fruits at your discretion. Vary quantity 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. Wash the berries, remove the stalks, leave to dry in a colander. Sort currants, remove dented and rotten specimens.
2. Pour the berries into a jar, add sugar and rub well with a potato nibbler or other convenient method. Some people prefer to pass currants through a blender, and then knead with sand.
3. Cork the jar, leave in a dark place for 2 months. During this period, the berries will produce juice, which will be the basis for the liquor. 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 storage.

Cherry plum liquor

• vodka - 550 ml.
• granulated sugar - 270 gr.
• Cherry plum - 2.4 kg.

1. Wash cherry plum, remove the seeds, move to a glass jar. Sprinkle with sugar, cork and let stand for 2 weeks in a dark place.
2. Drain the resulting juice, add 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. Sort the berries, separate the twigs, wash the fruits 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 porridge. Move to a pan with a thick bottom, add vodka. Cover, wait three days, then pass the composition through a gauze or sieve.
3. Add granulated sugar to the solution, place on the stove and set the minimum heat. Stir constantly until the mixture reaches a temperature of 75 degrees. After the crystals are dissolved, remove the dishes from the stove, allow to cool.
4. Put 3 buds of cloves or a quarter of a cinnamon pod on the bottom of the glass container, pour in the resulting liquor. Send the jar to a cold place, insist 5 hours. After time, start tasting.

Raspberry liquor

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

1. Wash the raspberries, remove the white coating, leave in a colander so that the glass has excess liquid. Send the berries in a glass jar, mash to a state of porridge.
2. Transfer the resulting puree to cheesecloth, folded in 4 layers. Squeeze the juice, pour 300 ml into 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 into the composition.
4. Strain the liquor, bottle. Similarly, an alcoholic beverage is prepared from viburnum, lingonberries, gooseberries and other similar berries. Keep the composition only in the refrigerator.

Chocolate liquor

• granulated sugar - 1.25 kg.
• vodka - 1.6 liters.
• 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 so that it cools well (about 5 minutes). Then grate it with small holes, and you end up with chips. Send the chocolate to a glass jar, pour in the vodka and add the vanilla.
2. Stir the composition with a wooden spatula, cover, and leave for a week in the cold. Shake the container every day to make the solution saturated.
3. Pour milk into an enameled pan, add granulated sugar, boil over low heat until the granules dissolve. Then cool, mix the composition into tincture.
4. Let the liquor stand for another week, also do not forget to shake. If desired, you can pass it through the folded cheesecloth to remove the sediment. Keep the finished product in the refrigerator for no longer than 2 months.

Banana liquor

• 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 refrigerator first, then separate the proteins, you will not need the yolks. Pour the cold condensed milk onto the whites; add a bag of vanilla sugar if desired.
3. Beat vanilla, proteins and condensed milk with a mixer, and you should end up with a dense foam. Without stopping the whipping, add the banana puree to the mixer bowl.
4. Treat the composition at a slow speed, gradually pouring vodka. Next, move the mixture into a glass container, wrap in foil so that the light does not appear. Put in the cold for 40 minutes.
5. After aging, pass the liquor through 4 layers of gauze, pour into glasses, proceed with tasting. If desired, make cocktails based on it. Duration of storage - 1 month.

Coconut Liqueur

• condensed milk - 270-300 gr.
• coconut milk - 440 ml.
• coconut flakes - 325 gr.
• vodka - 715 ml.

1. As a rule, the preparation of coconut liquor is a rather lengthy process, so you should not count on a momentary result. The maximum effect will be obtained in 3-4 weeks.
2. Prepare a liter glass jar, add coconut flakes to it and pour vodka into it. Close the lid, leave in a dark place for a week.
3. After the allotted time, make a filter of 3 layers of gauze, pour the liquor into the dishes so that the chips remain on the fabric (later it can be used to decorate cakes, etc.).
4. Mix coconut milk and condensed milk, whisk with a mixer and pour vodka. Close the container, shake a little and let it brew for another 2 weeks. After cooking, re-straining may be required.

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, place the pan on the stove and set the fire to low. When the solution turns into syrup, turn off the hotplate. Pour dry instant coffee, mix well. Optionally, you can increase the amount.
2. Grate the chocolate on a grater, pour into a plate and melt in the microwave. You can use a water or steam bath. Add melted chocolate to the coffee mixture, mix and place in the cold for 1 hour.
3. Now pour in the vodka. If the liquor is thick, add filtered drinking water in a small amount. Pour the liquor through a kitchen sieve, bottle and cork. After 4 days, you can begin to use.

Cream liqueur

• cocoa powder - 35 gr.
• brandy / cognac - 260 ml.
• granulated sugar - 120 g.
• instant coffee - 20 gr.
• milk - 40 ml.
• fat cream - 600 ml.

1. Make regular coffee, dilute it with milk. You can use not a soluble composition, but ground grains for cooking. Based on personal preferences.
2. An ideal base for liquor will be cream 20% fat. You can replace them with a dry composition, diluting it according to the manufacturer's instructions.
3. Pour the cream into the pan, place on the stove, turn on the burner at minimum power. Combine cocoa powder with sugar, pour the prepared coffee with milk, knead until smooth.
4. Add the mixture to the cream, simmer for 5 minutes. Stir the liquor constantly so that there are no lumps in it. For a better effect, use a mixer or whisk.
5. When the composition begins to boil intensively, turn off the heat. Cool at room temperature, then refrigerate for 2 hours. Next pour brandy (can be replaced with cognac).
6. Pour the finished liquor into bottles, send to the cold for 2 days. After the expiration of the period, start the tasting by adding ice cubes. Store no longer than 3 months.

Condensed Milk Liqueur

• condensed milk - 270 gr.
• instant coffee - 35 gr.
• vodka - 550 ml.
• 5 yolks of chicken
• sugar - 30 gr.
• cream with a fat content of 17% - 540 ml.
• vanilla sugar - 15 g.

1. Cool the yolks, rub them with condensed milk, pour in the vanilla sugar, pour in the heavy cream and whip everything with a mixer. When the mass reaches uniformity, heat in the microwave. Pour in instant coffee and mix.
2. Beat the mass with a mixer and pour in chilled vodka at the same time. Add granulated sugar, process the liquor for another 3 minutes at medium power.
3. Pass the finished composition through a kitchen sieve, pour into sterilized bottles. Insist for about 2 days in the refrigerator. Due to incoming eggs and cream, liquor can be stored for no longer than 5 days.

Lemon liquor

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

1. Wash the lemons and cut them off with a thin knife. Chop the zest into strips, send to a glass jar, add vodka. It is important to leave the jar covered, but oxygen must enter it. Therefore, wrap the neck with a 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 liquor base will be ready the moment the liquid turns bright yellow.
3. After you achieve the desired shade, filter the solution. Start cooking syrup. Mix a liter of filtered water with sugar, cook the mixture over low heat until the granules dissolve. Do not interfere with the mixture, but do not allow burning.
4. If you carry out the procedure correctly, after a quarter of an hour the mass will become homogeneous and viscous. Turn off the heat, allow the composition to cool at natural temperature. Mix syrup with tincture for alcohol, bottle.
5. You may need to strain the liquor to remove the remaining peel (you can skip this step). Soak the liquor in the refrigerator for 10-12 days, then taste.

Peppermint 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, grind in a mortar with anise seeds. Pour with alcohol, send in the cold for a week. After insisting, filter the composition with gauze.
2. Prepare syrup by mixing water with sugar. Melt on the stove, stirring constantly. After 5 minutes, remove the mixture from the heat, let cool at room temperature.
3. Pour the syrup to the mint tincture, send it in the cold for 2 hours. Filter the finished liquor and bottle. The drink can be consumed immediately, but it is better to stand it for 1 month. During this period, the liquor will become softer, as a result of which the drink will be “tastier”.

Mountain ash liqueur

• citric acid - 13 gr.
• water - 1.2 l.
• granulated sugar - 440 gr.
• cherry leaves - 45 gr.
• vodka - 500 ml.
• Aronia - 480 gr.

1. Using a hair comb, remove the rowan berries from the twigs, wash and leave to drain. When the fruits have dried, rub them with granulated sugar, transfer to a saucepan and fill with filtered water.
2. Put the container on a slow (!) Fire, cook until the crystals dissolve. The duration of the heat treatment is 7 minutes, 2 minutes before cooking, pour 3 pinches of citric acid.
3. Cool to room temperature, bottle or can of small size. Send the infusion syrup to a dark place for 3 days. At this time, start preparing the alcohol base.
4. Mix vodka with the rest of citric acid, shake and wait until the granules dissolve. Pour the solution into jars of syrup, let it brew for another 5 days in a cool place.

Homemade liquor is ideal for use before lunch or dinner. Consider recipes based on blackcurrant, bananas, cherry plum, chokeberry. Make an alcoholic beverage with chocolate, lemon, mint, tangerines, coconut milk, condensed milk or instant coffee.

Video: Limoncello recipe (Italian lemon liquor)