On the shelves of our stores are full of various alcoholic drinks, and many buyers are wondering about how tincture differs from liquor and liquor.
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In this situation, the answer is quite simple - nothing. Since both alcoholic beverages purchased in the store are made using dyes and synthetic flavors. In this case, it is not recommended to buy liquor or tincture. Since any artificial additives mixed with alcohol cause particular harm to the human body.
Homemade alcohol
And a completely different thing - a home product! Here the difference between liquor and tincture will be significant. Although not everyone knows this difference. But at the same time, home-made alcohol has always been valued much more than store alcohol, since the producer himself puts part of his soul into the drink. Moreover, almost every family has its own special recipe for making a strong drink. So, what is the difference between liquor and tincture? What is the difference? Separately, both drinks are described below.
What is liquor
Pouring is considered a more festive, complex drink. It takes a lot of time to prepare it, and a large number of ingredients. Not only that, she needs a lot of sugar. Most often, the liqueur is prepared from fresh fruits and berries. Ripe fruits - this is the difference between liquor and wine and tincture. Neither fresh wine is put into wine or tincture.
The filling can be prepared from several types of fruits or even mix fruits and berries. Only here it is necessary to take into account what fruits are combined with what.
You can still add not the berries and fruits themselves, but squeeze the juice out of them, but then the drink will lose its ductility, and for many this is the main charm of the liquor.
Naturally, fruits alone from the garden will not be enough for the preparation of cordial. You will also need granulated sugar and strong alcohol (vodka, alcohol, moonshine).
It is in combination that these three ingredients give an amazing result.
If you strictly adhere to the recipe, then the drink even from the juice will be bright and saturated, the filling should not be watery. Alcohol should slightly burn, and in the aroma - only notes of fresh fruits should be present.
In addition to the basic requirements in the cooking process, there are a couple more nuances.
In order for the drink not to turn sugary-sweet, you can add lemon juice to it. Sometimes, instead of granulated sugar, honey is put in the liqueur.
Slow shutter speed is what distinguishes cordial from tincture. Its duration is not less than a month, and sometimes even more - up to six months.
It is worth remembering that the drink should turn out no stronger than twenty degrees. The most popular liquor is cherry. This drink will appeal to any sophisticated gourmet. Virtually not inferior to her in popularity, plum brandy. Rowan, viburnum, raspberry, pear, apple, strawberry and strawberry tinctures are also often prepared.
Such a drink is consumed more often as an aperitif. It will warm well on a warm winter evening. Anyway, decorate the set table in any weather.
Cherry plum honey
This alcoholic drink is made by self-fertilization. Wild yeast is used instead of strong alcohol. In this example, it will be very clearly visible how the liquor differs from tincture. At the exit, we get a bright, original drink, the aroma and taste of which will somehow remotely resemble a sweet fruit and berry wine.
For cooking, you need three kilograms of cherry plum of different varieties. The fruits must be ripe and fresh. A liter of inverted syrup and as much water.
To make syrup, you need to mix half a liter of water with a kilogram of sugar. Now the mixture should boil and stand on low heat for about fifteen minutes. After this, citric acid (approximately four grams) can be added to the syrup. Then the mixture should simmer on the fire for half an hour.
The syrup needs to be well cooled and filled with fruits that were previously stacked in a container (best of all, a jar). Mix everything thoroughly and put under a water seal. Then the fermentation process will take place, for this it is best to put the jar in a warm dark place. When the fermentation process stops, and it happens no earlier than ten days, or maybe more, the filling needs to be filtered. This is best done through cheesecloth, folded in several layers.
Then comes the secondary fermentation. The vessel is again placed under the hydraulic lock. This process usually lasts about two weeks. After filling, the precipitate is cleaned and left at room temperature for about a week. Then the sediment is again removed and sent to a cool place for aging for at least a month, and preferably two.
If you do everything right, the drink will be an unusual pink-red color. If it seems that sweets are not enough, then you can add a little sugar syrup.
What is tincture
Tincture is most often used for medicinal purposes. This is what distinguishes tincture from liquor. Its main purpose is to warm and treat during a cold. If you drink the drink correctly, and not abuse it, then it will raise immunity and strengthen the entire body, and normalize the digestive system.
Most often, tinctures are prepared on the basis of herbs, flowers, roots, rose hips and dried fruits. Here is the difference between filling and tincture. The first is prepared on the basis of fresh fruits, and the second most often from dried ingredients. Sugar is also added to the tincture, but here it is significantly less. The main ingredient in tincture is alcohol, which is often replaced with vodka or moonshine. And there are much fewer dry ingredients than ripe ones in the liquor. And this is also what tincture differs from liquor. This drink is not so viscous. But if it is cooked correctly, then its taste qualities are in no way inferior to the liquor.
Although drinking tincture as a liquor, savoring every sip, will not work. After all, another difference between these two, at first glance, such similar drinks is the amount of alcohol. Pouring - twenty degrees, tincture - about forty.
Tincture can be prepared on the basis of one ingredient, and it happens that it includes not only herbs of different types, but also mixed roots with flowers.
Still tinctures are divided into bitter, sweet and semi-sweet. It all depends on how you are going to use the drink.
Pepper pepper
For preparation, you need vodka (one liter), a couple of tablespoons of honey, five pods of red pepper, a couple of spoons of dried paprika, lemon peel, vanilla, cinnamon, black pepper and peas.
First you need to make incisions on the pods of pepper, put them in a jar and pour vodka. This mixture is insisted for about a week. The temperature should not exceed sixteen degrees. Shake the jar a couple of times a day. When the vodka turns brown, it needs to be thoroughly filtered through cheesecloth. After that, honey and spices are added to the tincture.
All this mixes well and infuses for a couple of days.
All. After that, the drink is ready to drink.
Main differences
So how is tincture different from liquor?
- Pouring is prepared from fresh fruits, and tincture needs dry herbs, flowers and roots.
- The percentage of fruits in the liquor is much larger than the percentage of herbs in the tincture.
- There is much more sugar in the liquor.
- Tincture is twice as strong as filling.
- Tincture is not maintained.