It is difficult to imagine a festive feast that will do without strong drinks. Reasonable and moderate drinking will not only add some fun to the atmosphere at the table, but will also help better absorption of food. A great addition to any festive event will be rowan on cognac, the recipe of which is presented in this article.
In principle, there are many ways to prepare such a strong 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 make a tasty and tart tincture - mountain ash on brandy - it is enough to use a liter of any good brandy and berries of ordinary red mountain ash, collected after the onset of the first frost. The fruits should be thoroughly washed and cleaned of legs and twigs, after which they should be put in a bottle at two-thirds of the height. The remaining space must 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.
Please note that the mountain ash on brandy, the recipe of which is presented above, should be stored exclusively in tightly closed bottles. To use such a drink should be chilled, and it will look great on the festive table, due to its rich color and fragrant aroma.
Rowan on cognac can be an excellent alternative to ordinary vodka, since it is absolutely not inferior to it in strength.
Second way
There is also an even more complicated method of preparation, which will allow you to get a more saturated taste of an alcoholic drink. 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 tablespoon of honey and the same amount of chopped oak bark (bast). Cooking a product does not take you much time and energy. Washed and peeled rowan fruits should be placed in a bottle and filled with cognac. Cooked honey and bark - bast should be added to the resulting mixture. It should be noted that the bast is that part of the shell that is directly adjacent to the wood. The resulting mass should be left to insist for a couple of months. It is noteworthy that mountain ash on cognac, the recipe of which is given above, will not have an expiration date, and it is best served chilled to the table.
Useful Tips
It is preferable to use berries that were collected outside the city, since only they will be an environmentally friendly product. You should not collect fruits within the city, since it is unlikely that tincture on such a mountain ash will really have all the necessary properties. Only berries ripened in nature will give tincture all its astringency and unusual taste. Do not forget that cognac for the preparation of the drink also requires a sufficiently high quality.