The quality of alcoholic beverages in stores - not always satisfactory - encourages many to engage in independent creativity in this direction. And the taste variety offered by wine production is also not always wide enough. So the recipes of tinctures on vodka or moonshine by our people are developed in abundance. Among them you can find a drink for any, even refined and picky taste. Herbs, spices, citrus peels are used - everything that comes to hand or that is enough for imagination. And lovers of delicious alcohol will surely enjoy the prune tincture. Connoisseurs often put it above many cognacs and a number of whiskeys. If you want to treat yourself on holidays, try one of our recipes.
The usefulness of tinctures and warnings against it
Unlike most homemade drinks, prune tincture is the least harmful. Moreover, it can even bring certain benefits.
- The drink normalizes digestion. Moderately consumption of prune tincture will allow you to forget about constipation, if they are characteristic of you.
- The metabolic process from the adoption of tinctures is stabilized and normalized.
- Avitaminosis is prevented: the body is replenished with the necessary trace elements in the company with vitamins.
- Tincture has a very positive effect on the work of both the heart and the vascular system.
Among other things, tincture on prunes on moonshine also softens the taste and neutralizes the smell of the latter.
Naturally, tincture on prunes can never be considered a medicine, it only contributes to the proper course of certain processes. And, of course, excessive drinking will do nothing but harm.
Do not get involved in a delicious drink for people with allergies or chronic intestinal problems.
How to choose a prune
Among those for whom vodka with prunes is not a novelty, disputes about which dried fruit is suitable for tincture do not subside. Often, recipes indicate seedless berries. In our opinion, this is an erroneous opinion. Firstly, the stone gives a light woody note in the aroma. Secondly, tannins are present in it, so that the tincture will be stored longer and will not require special conditions. And thirdly, in prunes with seeds, the aroma of fresh fruit is more pronounced.
When buying prunes, be sure to try it. Dried fruit should not be hard, and the seed should be easily separated from the pulp.
Now about the number of berries to be laid. Prune recipes for tinctures on vodka or moonshine in this regard are very controversial. Often there are tips where the plum is equal in volume to alcohol. It's a business, but the more fruits, the sweeter the result will be, and the taste will become cloying. Try starting with the small amounts suggested in the recipes below.
Simple cognac
Since the recipes for homemade prune tinctures are varied in composition, try starting with the lightest - you must be sure that you will like the drink on its own. Take three liters of purified moonshine or good, not "fake" vodka. Dried fruits are laid in a container with alcohol at the rate of eight large berries per liter. If you like sweet drinks, pour a glass of sugar in the same place (so as not to shake regularly, you can turn it into syrup). It is necessary to withstand the tincture for a month in coolness and darkness, after which the “cognac” is filtered off in bottles, and the raw materials are reused - it will be enough even for three servings.
More interesting option
If you are interested in a more refined prune tincture, the recipe will have to be complicated. A bottle of vodka takes 5-8 prunes, peas (not spicy but fragrant), 2-3 things, a clove of vanillin - literally on the tip of a knife. To tincture on prunes absorb the aromas to the maximum, spices are pre-crushed. The tightly closed container is removed again in the dark coolness for two weeks, after which it is drained and hidden back - "reach."
If desired, you can again flavor the drink with sugar, but even without it, the tincture is soft and pleasant.
Very complicated composition
This tincture on prunes on moonshine is much better than vodka. And moonshine should be strong: the minimum lower bar is 50 degrees. And the cooking method is radically new. Three liters of alcohol are filled with a spoon of dry tea leaves (preferably not flavored), several fragments of medium-fried oak wood chips, several crystals of vanillin, three cloves, half a handful of prunes and full raisins. If you want a more pronounced color, you can add half a teaspoon of instant coffee. The pan is covered with a lid and placed on the stove. Its contents are brought to 90 Celsius, but by no means boils! It is better to get a thermometer in advance. Moonshine is filtered, dried fruits return to it, and the drink is left to cool and gain aromas. Thanks to the original approach, prune tincture will be ready in a few days.
Imitation liquor "Malibu"
And, frankly, a very successful imitation, one to one to taste similar to the drink beloved by many. First, the usual prune tincture is made according to any of the recipes already described. Even the simplest option will do. Separately, a glass of alcohol poured 20 grams of mocha - it has a bright and pronounced aroma. You need to insist no longer than an hour, otherwise your tincture on prunes will become unbearably bitter. After enough, merge both workpieces together. Refined aroma in combination with gentle taste are guaranteed to you!
Aesthetes can further diversify the aromatic and flavoring bouquet. Almonds are also added to the tincture with coffee beans. You need to keep it at the same time, since it also gives bitterness, and can also clog the taste of dried fruit.
Honey tincture
We already talked about vodka and moonshine tinctures, but you can also insist prunes on alcohol. Before cooking, alcohol must be diluted to 45-50 degrees. Naturally, only a food or medical variety is purchased. Water should ideally be distilled, but a cleaned case will not spoil. Remember: not water in alcohol, but vice versa! It is advisable to keep it cool for a week after dilution, then strain. Prunes are placed in a container for infusion. In the original recipe, it is recommended to take 200 berries, and without stones, per 0.75 liters of diluted alcohol. In our opinion, this is a bit much, given the other components. We would suggest limiting to 4 prunes to avoid excess sweetness. But to decide, of course, the winemaker. In addition to dried fruits, vanillin (2 gram sachet) and a spoonful of linden blossom are poured, and half a glass of honey is poured. The tank is filled with alcohol and infused for a week. After straining, the drink must be kept for another two days, and can be put on the festive table.
What you can experiment with
Prune tincture does not require strict adherence to the recipe. Dried fruit is quite liberal to combinations. In addition to the mentioned supplements, people quite often inject ginger or coriander; give a very original flavor to the tincture of the walnut partition. An interesting solution would be combining prunes with various berries. Many people really like the drink, which combines the sweetness and astringency of plums with cranberry acidity. Although, no doubt, the choice of ingredients should be approached very carefully. Perfectly "sounding" individually, in the company they can drown each other, or even make the taste extremely unpleasant. Experienced winemakers advise to start experimenting with half a liter of alcohol - so as not to be very upset if the final result is impossible to drink.
The time of insisting is also better to pick up “for yourself” at the very first experience. A month is recommended, but you may not like the pronounced taste and smell of prunes.