Homemade liquors, the order and technology of preparation, recipes for mint and airy liquor, liqueurs such as Chartreuse and Benedictine, English angelica liquor.

The word liquor itself comes from the Latin word liquor – liquid. Initially, this word denoted liquid medicinal drugs of a complex composition. Unlike tinctures, where there is only one component. Liqueurs were usually prepared in monasteries according to complex, often carefully guarded recipes. This is evidenced by their very names – “Benedictine”, “St. Hubert”, “Drink of St. Paul” and others.

Homemade liqueurs, the order and technology of preparation, recipes for mint and airy liqueurs, liqueurs such as Chartreuse and Benedictine, English angelica liqueur.

Most of these liquors really have a pronounced medicinal effect. Liqueurs have always been used very moderately, often diluted with coffee or ice to enhance their taste and effect..

One technological refinement – after filtering and adding sugar syrup, the liquors must once again stand. Only with time, liqueurs acquire a real taste and smell. The more complex the liquors, the longer they have to settle. Home liquors are always stored in a dark place, in the light their taste quickly deteriorates. Ready-made homemade liquors should be thick, fragrant and sweet..

Homemade liquors, the order and technology of preparation, recipes for mint and airy liquor, liqueurs such as Chartreuse and Benedictine, English angelica liquor.

Mint homemade liquor recipe.

Peppermint (dry) – 6 g
Lemon or Orange Zest – 1 g
Alcohol 96 degrees – 400 ml
Water – 200 ml
Sugar – 1 kg

Pour mint and zest with diluted alcohol, insist in a warm place for 2 days. Then strain and add a thick syrup of 1 kg of sugar and an incomplete glass of water. In industrial cooking, it is stained with food colors in a bright green color..

Chartreuse homemade liquor recipe.

Of course, this is not an original recipe, which is still kept secret by the manufacturing company, but a product quite close to taste.

Coriander fruit (dry) – 24 g
Anise fruits (dry) – 2 g
Peppermint (dry) – 2 g
Sage leaf (dry) – 2 g
Angelica root (dry) – 4 g
Saffron – 2 g
Alcohol 96 degrees – 1 L
Sugar – 4 kg
Water – 2 L

Pour all the herbs with two glasses of alcohol, moisten the saffron separately in a glass of alcohol, close everything tightly and leave for 10 days in a dark and cold place. After 10 days, boil the syrup from sugar and water, boil, remove the foam. In the hot syrup, pour the remaining alcohol very slowly and, filtering through cotton wool, add alcohol infused with herbs. Pour the cooled liquor into bottles and cork. Ready liquors must be aged for at least three months.

Chartreuse home-made liquors (simplified version).

Angelica root (dried) – 100 g
Anise or Fennel Seeds – 100 g
Peppermint herb (dry) – 100 g
Alcohol 96 degrees – 1 L
Sugar – 1 kg

Crushed angelica root, peppermint grass and anise seeds, insist on alcohol for 6-8 days in a warm place. From 1 kg of sugar and 1 liter of water, boil the syrup. Mix cold syrup with filtered infusion of herbs. Factory chartreuse painted yellow.

To do this, add 1-2 tablespoons of calendula flowers (without green cups) or 2-3 saffron stigmas to a mixture of herbs. This chartreuse, according to the owners of his recipe, contains at least 130 components, but both of the proposed collections give quite a decent result..

Airy Homemade Liquor Recipe.

Calamus root (dry) – 50 g
Cloves (dry spice) – 5 g
Alcohol 70 degrees – 1 L
Sugar – 1 kg

Spices infuse 8 days in a dark place, often shaking the bottle. Add syrup brewed from 1 kg of granulated sugar and 400 g of water to the filtered liquid. In a few days, the liquors are ready.

Homemade Vermouth Recipe.

Grape or fruit wine – 5 L
Alcohol 96 degrees – 100 ml
Sugar – 0.25-0.5 kg
Wormwood herb (dry) – 2 g
Yarrow herb (dry) – 2 g
Calamus rhizome (dry) – 2 g
Angelica root – 2 g
Thyme herb – 2 g

Pour the herbs with alcohol and wine, insist 24 hours, often stirring. Strain, in the resulting infusion dissolve 0.25-0.5 kg of sugar (to taste). Vermouth with a low sugar content is served before meals, mixing it with ice – to stimulate appetite. Sweet vermouth is served after a meal for dessert, also diluted. In this case, it improves the digestion of food, acts as a choleretic.

Benedictine Homemade Liquor Recipe.

The composition of this liquor, even in a very simplified and close to home environment, is very complex and contains some components in such small quantities (0.25 g – 0.5 g) that it is first prepared in the form of a concentrate, and then diluted by adding syrup, alcohol and water in the right proportions.

Concentrate.

Angelica root (dry) – 8 g
Cinnamon – 2 g
Nutmeg – 1 g
Gentian yellow, root (dry) – 0.5 g
Unripe oranges are small green. 2 pcs.
Orange zest – 5 g
Saffron – 0.25 g
Air, root (dried) – 4 g
Vanilla – 2.5 g
Alcohol 50–55 degrees – 0.5 L

Liqueur (composition per 1 liter).

Concentrate – 35 ml
Sugar syrup (400 g sugar and 10 g honey). 410 ml
Caramel (burnt sugar solution) – 2 ml
Cognac – 25-30 ml
Alcohol 96 degrees – 400 ml
Water – up to 1 l

Pour syrup into a bottle with a designated volume of 1 liter, add concentrate and water, shake thoroughly, add cognac and add water to the mark. If the liquor is too light, add concentrated caramel solution to yellow. Liqueurs stand for 3-6 months. Brandy supplement desirable, but not required.

Classic Home English Angelica Liquors.

Angelica root dry, chopped – 3 tbsp. l.
Sliced ​​almonds or apricot kernels (it is better to add 2-3 bitter). 1 tbsp. l.
Allspice crushed. 2-3 grains
Coarse Cinnamon – 1 stick
Anise or fennel seeds crushed. 3–6 pcs.
Coriander Seed Powder – 0.125 tsp.
Fresh oregano leaves. 1 tbsp. l or dry 1 tsp.
Vodka – 1.5 cups
Sugar Syrup – 0.5 cups

All herbs and seeds are infused in vodka for 2 weeks, shaking daily, then filtered. Add sugar syrup and, if desired, yellow food coloring. When insisted, add 1-2 stigmas of saffron to obtain a yellow color of liquor. After filtering, the liquors must stand for at least another month..

Based on materials from the book “Robinson’s Kitchen. Recipes from wild plants and flowers “.
Zamyatina N. G.

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