Pouring and tincture of cherry on vodka: popular recipes

To start a little theory. Pouring and tinctures are alcoholic beverages, which are similar to each other according to the technology of preparation. However, at the end of the process, their paths diverge. Berries for liquids are often flooded with sugar syrup for the second time, and then the beverage is exposed in the sun to "fill up" with energy. A tincture is not diluted with water. Often berries are filled with a strong distillate: vodka, alcohol or cognac. Therefore, the strength of forks varies from 20 to 25 degrees, and, for example, tincture of cherries on vodka has about 40 degrees.

For both drinks, ripe berries (black currant, raspberry) or sweet fruits (plum, apricot, pear) are selected. From the juiciness of the source material depends on how much the drink will ripen. Berry - two months, fruit - up to six months. The most popular in Russia and Ukraine is the filling and tincture of cherries on vodka. Ripe, not wormy and not rotten berries wash and lightly dry. Bones can not be removed. Then they puncture each berry with a toothpick. And then throw in a bottle with a wide neck or three-, five- or ten-liter jar (depending on how many cherries you have). Each layer of berries should be poured with sugar at the rate of four to five spoonfuls per liter bottle. Fill the tank with "shoulders" and tight, so shake it to make the berries settle. The neck of a jar or bottle must be securely covered with gauze from midges.

When the berries are allowed to juice, the capacity is filled with vodka. Now you need to tightly seal the jar with a cap cap. From time to time, shake the container. Preserved cherry tincture on vodka at room temperature for two months. After that, the liquid is filtered. Berries can be used for cocktails or for a pie "Drunken Cherry". But the ruby liquid is bottled, which is tightly clogged.

But there is another recipe for this delicious drink. Berries immediately pour alcohol. That is, do not wait until they are allowed to juice in conjunction with sugar. But the container immediately closes tightly. And besides, you need to consider that sugar dissolves poorly in alcohol, so you need to shake the jar slightly every couple of days. Well, the end of the process completely coincides with the one described in the previous recipe: the berries are decanted, the tincture of cherry on the vodka is bottled.

For greater strength alcoholic beverage can be used instead of vodka medical alcohol. On one and a half kilograms of berries it goes about one and a half liters. And four more spoons of granulated sugar, but it is added at the very end of the process. Alcohol should be diluted with boiled cold water to a strength of 70%. In half of the berries we remove the bones, the rest we put in a three-liter jar so. Cherry should occupy 50 percent of the total capacity. Fill the diluted alcohol with berries, close the nylon cap, put in the shaded cool place of the month for three. After the expiration of this period, we express the berries. We raise sugar in half a glass of ruby liquid, mix it. Tincture of cherry on alcohol is filtered through several layers of gauze. Then it is bottled. You can eat when the patience bursts. She's so delicious!

In Armenia, another drink is popular: cherry on cognac. Tincture is prepared as follows. A kilogram of berries are poured into 700 g of sugar, add five clove buds and a few cherry leaves for smell. Withstand in the sun for about forty days. Then decant the resulting juice and mix it with cognac. The amount of alcoholic beverages can be adjusted based on their taste preferences.