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A homely liquor is very easy to cook, we have collected for you a variety of recipes. At home you can cook a liquor even in 5 minutes!

• hammer Coffee - 40 gr
• alcohol - 120 ml
• sugar - 120 gr
• water - 120 ml
• zestra 1/3 lemon
• pod Vanilla

For the preparation of a liqueur, we will need ground coffee, alcohol, 1/3 lemon zest, vanilla pod, water and sugar. To begin with, take coffee, alcohol, lemon and vanilla.

With lemon remove the zest, we try not to capture the white part.

The pod is cut into 2 parts, knife scrape the seeds.

We mix coffee, alcohol, vanilla and zest.

Pour the mixture into a clean dry bottle. We send a bottle into a dark cool place for 1 week. Every day the bottle shake well, mixing the contents.

A week later, boil syrup from sugar and water. Everything is done simply, for this, the sugar mixes with water in a saucepan and bring to a boil, at the beginning of cooking the mixture is actively mixed, so that the sugar is dissolved, as soon as the syrup boils, cook another 5 minutes on a small fire and leave cool. The cooled syrup is added to the coffee mixture and leave for another 1 week for another week, a daily shaking the resulting mixture.

A week later, the liquor is carefully filled through a small sieve and gauze. Pour into a clean dry bottle and leave it for another 2 months in a dark cooler place.

After 2 months, we pull the liquor and enjoy! Apply after dinner at room temperature.

Recipe 2: Bayyliz Licker at home

The recipe for the famous Liker Beylis can be repeated at home.

• Concentrated milk without sugar - 1 bank
• Sugar - 250 g
• Coffee (powder, since sublimated is poorly dissolved in concentrated milk) - 2 tsp.
• Vanillin or vanilla sugar - 1 bag
• Vodka - 300 ml
• 2 eggs

Mix in metal dishes all ingredients except vodka, beat the wedge.

Put a mixture on a small fire. It must be constantly stirred before dissolving sugar and coffee. Mass should thicken. At this stage it is important to prevent the egg coagulation, so it is not worth bringing to a boil.

Remove the dishes from the stove, cool, then pour vodka, mix well.

Strain through several layers of gauze or dense fabric.

You can use immediately.

Recipe 3: Cherry Homemade Liquor With Framed

Delicious, driving and incredibly fragrant cherry liquor with condensed milk, which is created in a few minutes in the presence of vodka, condensed milk and any juice, except tomato. In this recipe - cherry juice. It is perfectly connected to the sweet condensed milk, due to the acidic taste, and makes the liquor perfectly tasty - not tortured and not too acidic.

• Vodka - 0.5 l
• Condensed milk - 100 ml
• Cherry juice - 200 ml

Purchase only three ingredients and accept for the recipe!

In the deep container, pour the condensed milk - you can also take both liquid, and thick - the result will be the same. But it is better that the condensed milk would be made without adding palm oil.

Pour the cherry juice on the condensed milk.

Pour the entire bottle of vodka with a capacity of 500 ml. Do not worry 100 ml of condensed milk and 200 ml of juice will dilute 40% vodka degree and your liquor will be released by a fortress about 25-26%.

Mix all the contents of the container for a fork, a wedge or a long coffee spoon, so that all components are mixed with each other.

Pour the cooked cherry liquor with condensed milk in a decanter, jug, etc., and then run into a glass and serve together with sweet.

Recipe 4: Strawberry Liquor with Lyme Juice (with photo)

The fragrant sweet taste of strawberries in a liqueur is diluted with a yield of lime, and vodka fastens these two ingredients. As a result, it turns out an incredibly languid and drum drink.

• Strawberry - 400 g
• Vodka - 250 ml
• Sugar - 100 g
• Lyme juice - 1.5 tbsp.

Berries rinse in water and take off their tails. Place in a bowl and pour sugar sand, pouring them with a blender to homogeneous consistency. It is not necessary to increase the dose of sugar sand, since the strawberry itself will give a big sweetness. Drink.

Cut the lime on the halves and pour one of them with a knife several times, and then squeeze juice from it. For the absence of Lyme, you can use lemon.

Pour in a bowl of vodka and take everything again with a blender.

Cooked liquor bully in a stack and bottle.

Recipe 5: Simple Mint Liquor at home

It can be drunk both in its pure form and use to prepare a wide variety of cocktails and tinctures.

• Fresh mint - 6-7 twigs
• Vodka - 1 cup
• Sugar - 1 cup
• Water (boiling water) - ½ cup

Homemaking liquor is best prepared from fresh sprigs of plants. However, it can be prepared from home blanks - ice cream or dried mint. Spreads well rinse in running water, carefully tear off all the leaves. Grind leaves with a knife or in a blender, separately crushed the stems.

To shift the mint mix into a comfortable glass jar, pour it with vodka and put it in a cool place.

The mint liquor at home will be ready for consumption after 2 weeks.

When the tincture of mint is already saturated enough, it will need to be strain through a fine quote or several layers of gauze. Purl the purified drink into the clean bank and put in the refrigerator.

In a saucepan, mix sugar and water, put on a slow fire and cook syrup. Cool syrup and pour it into a mint tincture. The drink is well mixed and put for several hours in the freezing chamber.

The liquor from mint can be trying. However, if you like more saturated drinks and are ready to wait, leave the liquor at room temperature for another 2-3 weeks. The longer the drink will be the drink, the more gentle and brighter will be his taste.

Recipe 6: Coconut Liquor with condensed milk (with photo step by step)

• vodka - 400 ml
• condensed milk - 1 bank
• coconut whole - 1 pc

Recipe 7: Lemoncell at home on alcohol

Limoncello is a traditional Italian liqueur that is served at the end of the lunch or during it to restore the taste between dishes. Although this drink can be called Lemonade, only alcoholic.

Ready lemoncell is better to keep in the refrigerator and serve chilled. And you can prepare on its basis an aperitif, mixing with mineral water or sparkling wine, and adding a lemon chips and ice cubes into a glass.

• water - 400 ml
• sugar - 250 gr
• lemon - 5 pcs
• ethyl alcohol 95% - 200 ml

Recipe 8: Caramel Liquor in 40 minutes (with photo)

Incredibly tasty, moderately thick and sweet, with a gently caramel taste, the liquor will decorate any banquet. Such light and pleasant alcohol will appreciate both female floors and men who respect the high-quality and appetizing product.

• 200 grams of boiled condensed milk;
• 200 ml of water;
• 200 ml of vodka;
• instant coffee.

Pour into the deep bowl of steep boiling water, add instant coffee, stirrely thoroughly and bring it to uniformity.

Pour the remaining water in the sovereign, enter the boiled dairy product.

Boil 3-5 minutes, constantly stirring the mass with a culinary blade.

Mix coffee and caramel mass, cool it.

Enter vodka into the mixture, stirred thoroughly and let it brew 3-4 hours. Cool it.

Delicate your dear guests with a delicious and aromatic alcoholic beverage, enjoy for a relaxed conversation homemade coffee-caramel liqueur.

Recipe 9, Fast: Velvet Banana Liquor

• Vodka (good) - 50 ml
• Milk Condensed - 100 g
• Cream (10%) - 100 ml
• Yolk eggs - 1 pcs
• Banana (ripe) - 1-2 pieces

Everything is very simple!!! All ingredients whip with a blender for 3-4 minutes! Spill and use! If, suddenly, the liqueur remains - stored in the refrigerator! Pleasant gatherings!

Recipe 10: homemade dandelion liquor based on moonshine

To prepare a liqueur from dandelions at home you need to collect a large bouquet of these colors. Select a sunny day when the flowers are disclosed. Do not collect dandelions after the rain - nectar will not be in them. Wait one day, new flowers will be revealed. Do not reject plants from the roads or in the parks. Find the failed clearing. According to the recipe, the flowers can not be washed, otherwise all nectar will wash.

• Dandelion petals - 250 grams;
• Moonshine purified 40% - 0.5 liters;
• Sugar - 250 grams.

It is necessary to separate the petals from the base - to snatch or cut off with a knife. If you leave the base - the liquor will be mischief. Remember - wash it is impossible

Liqueur is characteristic of a sweet and pleasant aroma, a tart aftertaste, a moderate fortress and a muddy consistency. The alcoholic drink does not exceed the mark of 27% of the fortress, so the gourmets are so appreciated. By tradition, the liqueur is prepared on the basis of berries, coconut milk, coffee, chocolate and other components. Often, fragrant spices is added to it to achieve an exquisite taste and aroma. The technology does not provide special difficulties, but we recommend you to familiarize yourself with the step-by-step instructions before the procedure. Consider the most popular recipes in order.

Mandarium liqueur

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

1. If there is no possibility to prepare fresh orange juice, use the purchase of a purchase in which the flesh is present. When adding store products, increase the number of fresh mandarins 1.5-2 times to achieve the desired consistency and the fortress.
2. Choose only ripe tangerines without misappropriate enclosures. Wash their soda, wipe with sponge and rinse with water. Wrap it on the sieve, wait for drying, then remove the peel.
3. From the zesto separated the white layer, for these purposes you can use a thin sharp knife or a device for cleaning vegetables. Cut the tangerine peel straw, place in a glass jar and pour vodka. Send to dark place for 5 days.
4. Wrap the tangerines in the food film, to withstand them in the refrigerator on all over the insistence of the zest. When the specified period expires, grind the slices with the help of a blender, connect with orange juice.
5. Mix the tangerine mixture with sugar sand, pour into a thick pan, put on the stove. Tomit on slow fire 7 minutes to that time until the granules are completely dissolved. Then remove the container from the stove, cool to room temperature.
6. Pour the vodka tincture into the syrup, slow down to homogeneity, send to the Tara for 3 days to a cool place. After that, make a filter from gauze, pass through it a liqueur several times.
7. Boil the drink on a sterilized container, cape, store in a cold place. For this recipe, you can prepare a liqueur from oranges or other citrus fruits at discretion. Quantity Varnishes on the basis of personal wishes.

Smorodine liqueur

• black currant - 1.3 kg.
• vodka - 1.1 liters.
• sugar sand - 765 gr.

1. Optionally, you can use red currants instead of black. Wash the berries, remove the frozen, leave in the colander to succeed. Turn the currants, remove the cast and rotten copies.
2. Pass the berries in the jar, add sugar and spread well with a peak for potatoes or another in a convenient way. Some prefer to skip currants through a blender, then mix with sand.
3. Close the bank, leave in a dark for 2 months. During this period, the berries will allocate juice, which will be the basis for the liquor. Skip the mixture through the gauze, remove the cake.
4. Mix the resulting juice with vodka, filter out once again and burst into dark banks. Cold tightly, send a long-term storage.

Liqueur from Alychi

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

1. Wash the alley, remove the bones, move to the glass jar. Pull with sugar sand, cape and let stand 2 weeks in a dark place.
2. Drain the resulting juice, pour vodka, add 300 ml. Clean water and shake the jar. Put in the cold for 2 weeks, then remove the result and evaluate the result.

• sugar - 740 grams.
• cranberry fresh - 550 gr.
• vodka - 630 ml.

1. It is important to use only fresh and ripe cranberries, frozen products will not suit. Berries, separate the twigs, wash the fruits in the colander under running water. Leave the composition to drain on a quarter of an hour.
2. Send berries to a meat grinder or a blender to get porridge. Move into a pot with a thick bottom, add vodka. Cover the lid, look out for three days, then skip the composition through a gauze fabric or sieve.
3. Add sugar sand to the solo, put on the stove and set the most minimal fire. Constantly stir until the mixture does not reach the temperature of 75 degrees. After dissolving the crystals, remove the dishes from the stove, let it cool.
4. Put on the bottom of the glass container 3 booton cloves or a quarter cinnamon pod, pour the resulting liqueur. Send the bank to the cold place, insist 5 hours. After the time expires, proceed to tasting.

Raspberry liqueur

• drinking water - 475 ml.
• ralina Ripe - 1.3 kg.
• vodka - 1.3 liters.
• sugar sand - 1.2 kg.

1. Wash the raspberry, remove the white row, leave in the colander to the glass excessive fluid. Send berries to the glass jar, disarm to the state of the porridge.
2. Move the resulting puree to gauze folded in 4 layers. Squeeze juice, pour 300 ml to it. Water and mix. Add vodka, block the container with a lid and shake.
3. Leave the mixture for 2 weeks in a cool and dark place. After the expiration, the filter is the liqueur, dissolve sugar in the remaining water, pour to the composition.
4. Perfoliate the liqueur, run over the bottle. An alcoholic drink from vibrant, lingers, gooseberries and other similar berries is prepared in a similar way. Store the composition only in the refrigerator.

• sugar sand - 1.25 kg.
• vodka - 1.6 liters.
• chocolate bitter (Cocoa content from 65%) - 230 gr.
• vanilla sugar - on the tip of the knife
• fatty milk - 700 ml.

1. Place the chocolate in the freezer so that it is well cooled (about 5 minutes). Then soda on a firing with small holes, ultimately gets chips. Send chocolate to a glass jar, pour vodka and add vanillin.
2. Mix the composition with a wooden shovel, cover, and leave for a week in the cold. Shake the container every day so that the solution is saturated.
3. Pour into the enameled pot of milk, add sugar-sand, boil on slow heat before dissolving the granules. Then cool, mix the composition to the tincture.
4. Give the liqueur to stand another week, also do not forget to shabby. Optionally, you can skip it through a folded gauze to remove the precipitate. Keep the finished product in the refrigerator no longer than 2 months.

Banana liqueur

• ripe bananas - 4 pcs.
• egg protein - 3 pcs.
• vodka - 325 ml.
• cHACHENKA - 270 gr.
• oily milk - 260 ml.

1. Clean the bananas, bailize them for a width of about 3-4 cm. Miss the banana slices in the blender, you need to cook puree.
2. Eggs will pre-cool in the refrigerator, then separate the proteins, you will not need yolks. Pour the cold condensed to the proteins, or patch the bag of vanilla sugar.
3. Wake up vanillin, proteins and condensed milk with a mixer, ultimately a dense foam should be. Without stopping whipping, add a banana puree to the bowl of the mixer.
4. At slow speed, handle the composition, gradually pouring vodka. Next, move the mixture into the glass container, wrap in foil so that the light does not come. Put in the cold for 40 minutes.
5. After exposure, skip the liqueur after 4 layers of gauze, run over the glasses, proceed to tasting. Optionally, cook cocktails based on it. Storage duration - 1 month.

Coconut liqueur

• cHACHENKA - 270-300 gr.
• coconut milk - 440 ml.
• coconut shavings - 325 gr.
• vodka - 715 ml.

1. As a rule, the preparation of coconut liqueur is a sufficiently long process, so you should not count on a short result. Maximum effect will be achieved in 3-4 weeks.
2. Prepare a liter glass jar, add a coconut chips into it and pour with vodka. Close the lid, leave in a dark place for a week.
3. After the reserved time expires, make a filter of 3 layers of gauze, recover the liqueur in the dishes so that the chips remain on the fabric (subsequently it can be used to decorate cakes, etc.).
4. Mix coconut milk and condensed milk, sculpt the mixer and pour vodka. Cover the container, shake a little and give it up for another 2 weeks. After cooking, it may be necessary to repeat.

• vanilla Sugar - 2 pinch
• vodka - 530 gr.
• sugar sand - 260 gr.
• soluble coffee - 60 gr.
• drinking water - 260 ml.
• bitter chocolate - 70 gr.

1. Mix drinking water with sugar, put a saucepan on the stove and set the minimum fire. When the solution turns into syrup, turn off the burner. Patch dry soluble coffee, mix well. Optionally, you can increase the quantity.
2. Sattail chocolate on the grater, pour into a plate and melt in the microwave. You can use a water or steam bath. Added chocolate to coffee mixture, mix and put in cold for 1 hour.
3. Now pour vodka. If the liqueur turned out to be thick, add filtered drinking water in a small amount. Skip the liqueur through the kitchen sieve, burst on bottles and block. After 4 days, you can proceed.

Creamy liquor

• cocoa powder - 35 gr.
• brandy / brandy - 260 ml.
• sugar sand - 120 gr.
• coffee soluble - 20 grams.
• milk - 40 ml.
• fat cream - 600 ml.

1. Prepare ordinary coffee, spread it with milk. It can be used not soluble composition, and ground-grade ground. Proceed from personal preferences.
2. The ideal foundation for the liquor will be cream 20% fat. It is possible to replace them with a dry composition, spreading it according to the manufacturer's instructions.
3. Pour cream into a saucepan, put on the stove, turn on the hub on the minimum power. Connect the cocoa powder with sugar, pour the cooked coffee with milk, slow down to homogeneity.
4. Add a mixture to cream, tromite 5 minutes. Constantly stir the liqueur so that there are no lumps in it. For a better effect, use a mixer or wedge.
5. When the composition starts to be intensively boiled, turn off the fire. Cool at room temperature, then remove in the refrigerator for 2 hours. Next, pour brandy (can be replaced by cognac).
6. Boil the ready-made bottle liqueur, send to the cold for 2 days. After the expiration, proceed to tasting, adding ice cubes. Keep no longer than 3 months.

Liquor with condensed milk

• cHACHENKA - 270 gr.
• coffee soluble - 35 gr.
• vodka - 550 ml.
• yolk chicken - 5 pcs.
• sugar - 30 grams.
• cream with fat content from 17% - 540 ml.
• vanilla sugar - 15 gr.

1. Cool yolks, scroll them with condensed milk, pour vanilla sugar, pour oily cream and sweat all the mixer. When the mass comes to homogeneity, warm in the microwave. Pour soluble coffee and mix.
2. Whip the mass of the mixer and at the same time pour chilled vodka. Add sugar sand, handle the liqueur for another 3 minutes on medium power.
3. Move the prepared composition through the kitchen sieve, burst through a sterilized bottle. Insist about 2 days in the refrigerator. Due to the incoming eggs and cream, the liqueur can be stored no longer than 5 days.

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

1. Wash lemons and cut the peel with a thin knife. Put the zest of straw, send to the glass jar, add vodka. It is important to leave the bank covered, but oxygen should fall into it. Therefore, wrap the neck with a cotton cloth or 5 layers of gauze.
2. Leave syrup for a week in warm and dark room. Shake the container every 12 hours. After two days, you will feel the characteristic lemon smell. The liking basis will be ready at the moment when the liquid becomes bright yellow.
3. After you achieve the desired shade, profile the solution. Start cooking syrup. Mix the liter of filtered water with sugar, boil the mixture on slow heat to dissolving the granules. Do not interfere with the mixture, but do not allow the burning.
4. If you spend the procedure correctly, after a quarter of an hour, the mass will become homogeneous and tight. Turn off the fire, give the composition to cool with natural temperature. Mix the syrup with a tincture on the alcohol, burst on the bottle.
5. It may have to strain the liqueur to remove the residues of the zest (you can skip this step). Hold the liqueur in the refrigerator 10-12 days, then taste.

Mint liqueur

• drinking water - 1.3 liters.
• medical alcohol - 800 ml.
• mint - 60 gr.
• sugar sand - 1 kg.
• anise (seeds) - 2 grams.

1. Wash the leaves of mint, dry the towel, grind into the mortar along with Anis seeds. Fill with alcohol, send to the cold for a week. After insisting, the profilt is the composition with the help of gauze.
2. Prepare syrup, mixing water with sugar. Melt on the stove, stirring constantly. After 5 minutes, remove the mixture from the fire, let it be cooled at room temperature.
3. Pour the syrup to the mint tincture, send to the cold for 2 hours. Ready liquor strain and bulk bottles. Drink can be used immediately, but it is better to stand it for 1 month. For the specified period, the liqueur will be softer, as a result of which the beings will be "tastier".

• lemon acid - 13 grams.
• water - 1.2 liters.
• sugar sand - 440 gr.
• cherry leaves - 45 gr.
• vodka - 500 ml.
• mountainfall rowan - 480 gr.

1. With the help of a hair row, remove rowan berries from the twigs, wash and leave to drain. When the fruits are dried, scroll them with sugar sand, move it into the pan and fill with filtered water.
2. Put the capacity to slow (!) Fire, boil to dissolving crystals. The heat treatment duration is 7 minutes, 2 minutes before readiness, pumped 3 climbing citric acid.
3. Enjoy the composition to room temperature, run over the bottles or small banks. Send syrup to insist in a dark place for 3 days. At this time, proceed to the preparation of an alcohol base.
4. Mix vodka with lemon acid residues, shake and wait for the granule dissolution. Pour the solution on the banks with syrup, let's strengthen another 5 days in a cool place.

The homemade liqueur is ideal for consuming before dinner or dinner. Consider the recipes for cooking on the basis of black currant, bananas, allyci, black rowan. Prepare an alcoholic drink with the addition of chocolate, lemon, mint, mandarins, coconut milk, condensed milk or soluble coffee.

Video: Recipe Lemoncello (Italian lemon liqueur)

Although the liqueurs have consolidated the reputation of female drinks, it is not quite so - this alcohol for calm cozy evenings with pleasant conversations.

Liquor is sweet and strong alcohol based on juices, spices, eyelids and roots and other delicious components. The choice of raw materials is unlimited, liqueurs make fruits, flowers, cacti, nuts, chocolate, eggs, and everything that is pleasantly smelling and combined with a sweet taste. A variety of lyters is a huge, the fortress can be in the range from 15 to 70% about., Essential scatter and in the content of sugar.

In the fortress Liqueurs are classified for three types:

• Strong (30-45% about.). Very fragrant varieties of mint, orange, anise, etc.
• Desserts (25-30% vol.). Usually fruit-berry vintage drinks with sour and sweet taste.
• Creams (15-25%). Relatively new view that appeared no more than 50 years ago. Creamy, squeezed and sweet and drummed drink in Ireland.

Outside the classification of antique varieties whose recipes were drawn up in the Middle Ages.

When did it appear?

The descriptions of such tinctures of historians discovered in the manuscripts of ancient Egypt, but the true flourishing began in medieval Europe. Liqueurs were a by-product obtained by alchemists in the course of the invention of the elixir of eternal youth. The manufacture of therapeutic drugs was then engaged in monks, and so that herbal medicines were not so bitter, honey was added to them.

In the monasteries decades improved the taste, experimented with the ingredients and made up new recipes with hundreds and thousands. So in the XV century, French monks arranged the famous Benedictinewhich is now very popular.

At the same time, the Dutch began to produce similar sweet tinctures, rightly, they did not try to cure anyone, but immediately set up a new alcohol trade. Interest in the topic was explained by the rich crops of wild oranges in the colonies.

For many centuries, the liquor produced small parties, so only European aristocrats knew their sweet taste. As soon as in the XIX century. The industrial revolution began, production volumes increased, and the prices declined, the drink was learned and loved around the world.

Subtleties of preparation

There are two main production technologies:

1. Insisting on, brandy or other alcohol. Maceration lasts a few months, then the tincture is filtered, sweeten, diluted to the desired fortress.
2. A quick way is to be a brief soaking of raw materials in alcohol. The filtered tincture is distilled several times, sugar and water are added.

The production technology of some brands provides ripening up to 10 years, which is reflected not only on taste, but also at the price. The specificity of homely winemaking does not imply 10 years of exposure, but separate subtleties you need to consider:

• to begin with, certain vertices should be achieved. To disguise the smell of the sigh oil will not help any tricks, it is better to distort the moonshine twice;
• it is advisable to use water and yeast;
• if the outsider does not manage to remove, choose a recipe with very fragrant ingredients - oranges, lemons, mint. A little muffled the sigh smell can be lemon acid, but this will affect the taste of the liquor;
• do not rush - the tincture should be tasteful for at least one month. Liquor on fast recipes is inferior to "slow".

How to make a liqueur from moonshine?

The liqueur recipe should be in the arsenal of each home winemaker. First, it is tasty. Secondly, beautiful. And, thirdly, the authority of the master jesked to heaven, when you treat guests with a sweet and fragrant drink of our own manufacture.

Citric

Variation on the theme of Italian lemoncell with the zest.

Ingredients:

• Three medium-sized lemon.
• Half-liter strong moonshine (75-80% vol.).
• Polkylogram of sugar.
• Approximately 400 ml of water
• Mint, ginger (optional).

Cooking:

1. Lemons scatter boiling water and rinse with hot running water to wash the protective layer to cover citrus for long storage in stores. Wheel with a towel.
2. Cut the zest, trying not to touch the white bitter part of the crust.
3. From lemons to squeeze juice.
4. In a glass jar, pour the lemon juice and the zest of the moonshine. You can put a couple of mint leaves and a piece of ginger. Stir and close the tight lid.
5. Put the bank for 10 days to a warm place without straight light. Shake the content every day.
6. Profilge through several layers of gauze, press the zest.
7. Mix in a saucepan with sugar and boil the syrup of 5 minutes on a slow fire, constantly stirring. Cool up to 20-22 o C.
8. Syrup pour into a lemon tincture, mix.
9. Boil the liquor into the bottle and hold down at least a week in the coolness.

Medovo-nut

Ingredients:

• Three liters of Motherogon
• Kilograms of walnuts or other nuts, such as cedar.
• Three tablespoons of black raisins.
• Three tablespoons of honey.
• Sugar glass.

Cooking:

1. Mix honey with moonshine, close the capacitance with a lid and insist 10 days. Honey should dissolve completely.
2. Add crushed nuts, sugar and raisins to the moonshine. Insist 30 days.
3. Profiltrate and run into bottles.

Blackberry

Ingredients:

• Three liters of purified moonshine.
• 2.5 kg blackberry.
• 3 g of citric acid.
• Little vanillina to taste.
• Sugar to taste is about 1.2-1.5 kg.
• Water - 1.5 liters.

Cooking:

1. Cut a little blackberry.
2. Fill the moonshine, add citric acid and vanillin. Stir, close the lid and leave for three weeks.
3. Cook sugar syrup, focus on the fortress of the moonshine. Cool up to + 20-23 o C and dilute the drink.

Strawberry

Ingredients:

• 3 liters of purified moonshine;
• 2.5 kg of strawberries;
• 1.5-2 kg of sugar (to taste);
• 1.5 liters of water.

Cooking:

1. Displays strawberries and fill the berries by moonshine for 5 days.
2. Cook syrup. Sugar dissolve in water and sake 5-10 minutes.
3. Welcome syrup and mix with a strawberry moonshine. Adding syrup can be directly before feed.

Chocolate (Beylis)

One of the most popular liqueurs with a soft creamy chocolate taste very much like women. Please your favorite "fast bayilees" of our own manufacture. The liquor will not work as thick as the original, but it seems to be like a real chocolate bayyliz.

Ingredients:

• 500-700 ml of 40-degree cleaned moonshine.
• Fillet Cream for coffee (10% fatty).
• Bank of condensed cream.
• Tile of bitter chocolate.
• Package Vanillina (2 g).

Cooking:

1. Flose chocolate tile and melt on a water bath.
2. Pour half liquid cream into chocolate. Stir to get a homogeneous mass.
3. The remaining cream mix with the moonshine, add vanillin. Take a blender.
4. Gradually add chocolate and condensed cream and beat to the complete connection of the ingredients.

Cranberry

A ripe fresh or frozen cranberry is suitable for homemade liquor.

Ingredients:

• Litter of a 40-degree moonshine.
• 4 Cranberry glasses (0.5 kg).
• 500 g sugar.
• Cardamom and carnation - optional, but for fragrance you can add 1 pc.

Cooking:

1. Cranberry beat from the fallen and immature berries, rinse, give water to the drain.
2. Grind berries in a blender or meat grinder to a homogeneous mass.
3. Fill the cranberry mamognom in the bank, close the lid and leave for 4 days at a temperature of about +20 about S. once a day shake the jar.
4. Strain through several layers of gauze and press the mezdu.
5. Pour the tincture into a saucepan, add sugar and heat a little on low heat. Stir until sugar is dissolved. Try not to overlay alcohol.
6. If you decide to add cloves and cardamom, flatter them and throw them into a warm liqueur for a few minutes.
7. When the drink is cool, profile and burst into the bottles.

Cherry

Ingredients:

• One and a half liters of purified moonshine.
• Cherry kilogram.
• 300-400 g sugar.

Cooking:

1. Bring cherries, remove tail, leaves and tied berries.
2. Place the cherries in the three-liter jar and pour the moonshine. Close the lid and leave for 14 days in a cool place. Periodically shake the contents of the bank.
3. Drain the moonshine with cherries, pour the berries with sugar and mix. Close both banks and insist 14 days.
4. Cherry lean on the colander, wait until the syrup strokes, connect it with the moonshine. Stir and leave for a day to insist.
5. Boil the finished liquor into the bottle.

Banana

The classic drum liquor from the tropics at home will not be completely repeated, but you can experiment and get original dessert alcohol.

Ingredients:

• Half-liter high-quality moonshine.
• About 300 g of sugar.
• Foundation of water (120 mg).
• One big banana.
• Little vanished in a pod or extract.

Cooking:

1. Portrait Banana Card and dispel. Place the banana in the jar, pour the moonshine, close the lid and leave for 14 days.
2. Cook syrup from water and sugar, add vanilla. Cool to room temperature and pour into the moonshine. Insist 30 days.
3. Profilit, run into bottles and send to the cool for another 30 days.

Raspberry (fast recipe)

For cooking enough two hours, as the process does not provide insistence. Fresh or ice cream raspberries, but the taste of a fresh berries is brighter.

Ingredients:

• Polkylogram of raspberry.
• From 1 to 1, 25 l 40-degree cleaned moonshine.
• 600-700 g sugar.
• 600 ml of water.
• According to the sachet of citric acid and vanilla sugar.

Cooking:

1. Fill with raspberries with water and boil for about an hour on a small fire, while the berries will not be packed.
2. Ruff and squeeze raspberry. In the brave, dissolve sugar and wait for the "compote" to cool up to 20 o C.
3. Profile and connect with moonshine, add citric acid and vanilla sugar. Stir.
4. Close the container with a liqueur and leave for a couple of hours.
5. Profilit.

The liqueur is sucked, up to 20% about., But enjoyable taste and fragrant.

From black currant

Ingredients:

• 2 liters of water.
• Half-liter mogon.
• Approximately 500 g of sugar, you can more.
• 200-300 g of black currant.
• Cherry and currant leaves - 10-15 pcs.
• Teas spoon of citric acid.

Cooking:

1. Fill the washed leaves and berries with water and boil for 20-30 minutes.
2. Drain the decoction, add sugar and citric acid. Cool down to room temperature.
3. Profilit and mix with moonshine.

Plum

Ingredients:

• Kilogram of ripe drains without signs of damage.
• 400-500 ml of purified moonshine.
• 300-400 g sugar.

Cooking:

1. Bring plums, wash them, remove the bones and cut the flesh.
2. Personal plum with sugar, cover the tank with tissue and leave for a day.
3. Pour plum by moonshine, close tightly and leave for a month.
4. Profillete and break into the bottle.

Coffee

Ingredients:

• 1 liter of moonshine and water.
• 500 g sugar.
• 100 g of ground coffee.
• 100 ml brandy.
• Vanilla pod and several carnation buds.

Cooking:

1. Cook coffee in half liters of water. Pour into a three-liter jar and close the lid. Leave one day.
2. Profiltrate the coffee from the thick and mix with the moonshine. Add brandy and spices.
3. Weld a sugar syrup and 500 mg of water. When he cooled, pour into the moonshine with coffee. Tightly close the jar and leave for 30 days.
4. Figure the liquor and run into the bottles.

If you are a fan of all kinds of cocktails and fruit-berry tinctures, it will be useful to learn how to prepare homemade liqueurs yourself. There are a lot of recipes, and they are so diverse, but we chose the most delicious, interesting and easy-to-cook for you. If you follow all step-by-step instructions, then make such drinks will be very light and exciting business.

It is said that the first cherry liqueur recipe was invented by some Thomas Grant from the English town of Kent. He used to prepare a special variety of the cherries "Morel", but you can use any you have. As a result, you will get a drink with a strength of approximately 25-30 degrees.

Required ingredients

1. Dispose and wash 1 kg of cherry berries.
2. Remove bone from berries.
3. Put them in a clean three-liter jar.
4. Patch there 1 kg of sugar.
5. Add to your discretion vanillin, carnation and crushed nutmeg.
6. Put a jar for two weeks to an unlit place.
7. Fill the berries 600 ml of vodka.
8. Put again in the unlit place for four weeks.
9. Perfoliate the drink to another container using several gauze layers.

Fast version of Limonchello Liquor from Vodka at home

"Limochello" is a popular and well-known Italian liqueur worldwide, which is understandable from the name, prepare from lemons. It is produced in the south of Italy and export to many countries, but you can prepare it yourself, because the ingredients necessary for its preparation to buy is not a problem at all.

Required ingredients

1. Wash 1.1 kg of lemons.
2. Throw them with boiling water.
3. Remove the zest using a special potato cleaning knife or carrot.
4. In the three-liter bank, lay out the resulting zest.
5. Pour 1 liter of alcohol there and put in a dark place for 5-7 days.
6. Approximately a couple of times a day shake the jar.
7. In the scenery, connect 450 g of sugar with 300 ml of water and weld the syrup.
8. Straighten the tincture and pour into it cooked and already chilled syrup.
9. Put a container with a liqueur for another 7 days in the refrigerator.

Simple liqueur recipe from black rowan berries at home

Prepare this tincture of rowan, you will get not only delicious, but also a healing drink. Such a liquor at moderate use has a positive effect on blood clotting, removes radioactive substances from the body and normalizes pressure. But, in addition to these advantages, a rowan liquor is very tasty.

Required ingredients

1. Clean 1 kg of berries from fruits and rinse them well in running water.
2. Fill 500 g of sugar 500 ml of water and weld the syrup.
3. Place the rowan in a 2-3 liter jar and fill with cooled syrup.
4. Add a clove and cinnamon to taste.
5. Fill the contents of the bank 1 l vodka.
6. Mix the mixture and put it for 3 weeks in an unlit place.
7. Using gauze, strain the tincture into another container.

How to make a "baileys" liquor at home

The famous Irish - Baileys - I love many women for his soft creamy taste and pleasant sweetness. On its basis, you can cook delicious cocktails or add it to coffee. However, the price for it is not available to everyone, so we offer you a simple recipe that allows you to make a liquor, very similar to taste on the original "Baileys".

Required ingredients

1. While with a mixer 250 ml of condensed milk, 2 tbsp. Spoons of vanilla sugar and 4 yolks.
2. While you beat, gradually pumped 1 tbsp. Spoon coffee.
3. There are 400 ml of cream and boil once again to homogeneity.
4. Now pour 500 ml whiskey and stir well.
5. Pour the resulting drink into the bottle and insist it in the refrigerator for several days (not more than 3).

How to cook a liquor of nuts at home

The liquor prepared by you from walnuts will have not only a savory taste, but also will help to cope with many types of diseases. Taking one glass per day during the off-season, you can strengthen the immune system, cope with the diseases of the stomach and intestines, as well as facilitate the condition in diabetes and oncology.

Required ingredients

1. Connect sugar and water (1: 1 ratio) and weld about 500-600 ml of syrup.
2. Wash out 35 green nuts and cut them into four parts.
3. Put nuts in a 2-3 liter jar and pour 1 liter of vodka there.
4. There are 4 carnations and 1 cinnamon stick.
5. Close the can with a lid and send for one month to the dark.
6. Dilute the tincture with syrup and strain through the gauze into another container.

How to cook a honey liquor at home

If you do not have allergies to honey, we suggest you to cook a delicious and fragrant honey liquor. Its well to drink a little bit during periods of mass colds to increase immunity. You can also make delicious and original cocktails or simply add 1 tbsp. Spoon in tea or coffee.

Required ingredients

1. In a saucepan, connect: 250 g of honey, 200 ml of water, 1 cinnamon stick, 2 carnations, 1 cardamom, 20 g of mint, 5 g of pepper and 10 g soda.
2. Approximately 30 minutes boil this composition on a small fire.
3. Regularly stir the contents of the pan during cooking and do not bring to a boil.
4. Cool the welded drink and move it into the prepared in advance of the container.
5. Now pour 500 ml of brandy to it and mix.
6. Put the container with a drink for one month in a dark cold place.
7. After that, repeal it again and insist 2 weeks.

Video cooking various liqueurs do it yourself

In fact, virtually all fruits and berries can make delicious tinctures, or, as many of them are called, homemade liqueurs. We offer you a selection of videos with master class lessons for the preparation of the most unusual in our view of drinks. If you exactly repeat all the steps of cooking, then you will definitely work out.

• "Chocolate" on vodka:

• "Pomegranate" on vodka:

• "Strawberry":

• "Banana":

• "Watermelon":

In addition to all the proposed recipes, we suggest you pay attention to such drinks like:

• - Determined liqueur, which is prepared by the same principle as cherry, using vodka as the base.
• - Liquor, which in addition to fragrant varieties of apples contains a set of popular spices (carnations, cardamom, cinnamon).
• - An alcohol, analogue of the famous Midori, you can also prepare yourself, but you need to choose the most fragrant varieties of melon.
• - Theirs of a liqueur, which is an indispensable component of many cocktails, can also be done yourself, and for this you will need only sugar, water, mint and alcohol base.