Rowan on cognac: a recipe and tips for cooking

It is difficult to imagine a festive feast, which will cost without hot drinks. Reasonable and moderate use of alcohol will not only add a certain fun atmosphere to the table, but also help better digestion of food. A magnificent addition to any festive event will be mountain ash on cognac, the recipe of which is presented in this article. In principle, there are many ways to prepare such a hot drink, and the simplest of them will be available even to those who have never tried their hand at creating such masterpieces.

Method one

To get a tasty and tart tincture - rowan on cognac - it's enough to use a liter of any good cognac and berries of ordinary red ashberry collected after the first frosts. The fruits should be thoroughly washed and cleaned of the legs and twigs, after which they should be put in a bottle for two thirds of the height. The remaining space should be filled with cognac and left in a dark place for three weeks, tightly closing the lid. After the expiration of the infusion, the resulting mixture must be filtered and poured into another container.

Note that the mountain ash on cognac, the recipe of which is presented above, should be stored exclusively in tightly closed bottles. To consume this drink should be refrigerated, and it will look great on the festive table, thanks to its rich color, as well as fragrant aroma. Rowan on cognac can be an excellent alternative to ordinary vodka, since it is not inferior to it by fortress.

Method of the second

There is also an even more complicated way of cooking, which will make it possible to get a more saturated taste of an alcoholic beverage. This is mountain ash on cognac, the recipe of which includes some additional ingredients: in addition to a glass of berries and two glasses of alcohol-containing base, you need a spoon of honey and the same amount of chopped oak bark (bast). Preparing the product does not take much time and energy from you. Washed and peeled rowan fruits should be placed in a bottle and filled with cognac. In the resulting mixture should be added cooked honey and bark - bast. It should be noted that the bast is the part of the shell that is directly attached to the wood. The resulting mass should be left to infuse for a couple of months. It is noteworthy that the rowan on cognac, the recipe of which is given above, will not have a shelf-life, and it is best to refrigerate it to the table.

Helpful Tips

It is preferable to use berries that have been collected outside the city, as only they will be an environmentally friendly product. You should not collect fruits in the city, as it is unlikely that a tincture on such a mountain ash will really have all the necessary properties. Only ripened on nature berries will give tincture all its astringency and unusual taste. Do not forget that cognac for the preparation of the drink is also of sufficiently high quality.