Homemade currant liqueur: basic wayscooking Varietal characteristics of raw materials for the preparation of liqueursfrom currants

To systematize or at least make a complete list of liqueurs,
known to the world, have not been able to anyone.

Liqueurs occupy a special place among all alcoholic beverages,
due to its diversity, universal way
cooking

They are healing drinks and alcohol-based delicacies.

Liqueurs are a very tasty additive in confectionery and
desserts.

Exact recipes of the most famous liqueurs are stored
their manufacturers in the strictest confidence. Of course, they can
try to guess, but often from such a venture you get new and
unexpectedly interesting drink recipes.

Ликёр from currants — основные принципы приготовления

Currants can certainly be called Russian berries. She loves
temperate and even cool climate, which is comparable to
geographical location of Europe, North Asia and America. But
Western Europeans currants like food, never
not particularly interested, but at the time when it was open
America, in Russia there were already many uses
fragrant and healing berries of currants in the old Russian cuisine.

The invention of liqueurs, as indicated by stone manuscripts,
hands even the ancient Egyptians. Further
improvements in this alcoholic delicacy were also involved.
the ancient Greeks, the Romans, then the Benedictines and other monks.
The improvement and invention of new recipes continues, but
not only in monasteries, but also in home kitchens, especially
when the summer is very generous, berry.

Currants are rich in vitamin C and potassium,
therefore, it is a rich source of medicinal raw materials. Of course these
useful substances can be preserved by conserving them with sugar, or
having made jam, but, in fact, most of the vitamin C is already destroyed
at 40 ° C. But alcoholic berries are not oxidized under the influence of
air, do not collapse under the influence of temperature and not
affected by the effects of various bacteria.

Probably, therefore, the liqueur was invented back in antiquity. Alcohol –
the solvent, and the word “liqueur” is not only the name
drink, but the method of its preparation is the dissolution of any
herbal ingredients in alcohol. Considering vegetable abundance
the world, the list of new liqueurs will be updated more than one
century.

But остановимся на ликёрах from currants. The most common
varieties – black, red and white (or golden), because
these species are most often found in summer cottages and annually
require attention to how to process them.

Black currant has the most pronounced aroma.
Поэтому ликёр from currants чёрной — на любителя. Red and white
the berry has a less saturated, although characteristic odor. All these
types of currant is better to use for cooking liqueur
drinks, as in combination with each other, and with other
berries

Black currant gives liqueur rich dark red color,
which can be adjusted by blending the raw materials until
extracting, mixing different berries, and mixing ready
liqueurs: black and white currants; black currant and gooseberry
yellow sweet cherries, apricots, wild berries. Ликёр from currants красной
has a bright ruby ​​color. White currant can be combined with
berries and fruits of any color.

Что касается вкусовых качеств ликёров from currants, то нужно
notice that for black berries it is better to pick fruits with a neutral
smell, but with lower acidity. Other types of currants
its acidity is not inferior to black currants, but less
choosy in terms of combinability aromas. Berry acidity –
an important criterion for evaluating berry raw materials for making sweet
alcoholic beverage. It is especially important to consider this indicator for
cooking liqueur wines, as this technology provides
a certain level of acid and sugar, the presence of tannins
for high-quality strong wine. Currant has
too high in acid, which is not very well reflected
on cooking wine. Its berries have an acidity exceeding
the required values ​​are more than 2 times.

Liquor strong wines are prepared as usual, in several
stages:

Подготовка сырья: сбор, сортировка ягод (для
liqueurs suitable only ripe berries, good quality, without
signs of a variety of diseases, without mold or rot).
Removal of impurities includes cleaning the berries from
stem and dry inflorescences.

Получение мезги — обязательный процесс. Farther
you can do it by choice: put fermentation wine together with
crumpled berries, or first to separate the juice, and the thick of the pour alcohol, and
after mixing the finished alcohol tincture with wine. In the first case
alcohol is added to the finished wine in its purest form.

Farther следует приготовление сусла, когда к
raw material is added the necessary amount of water to reduce
acidity. The sugar content is increased by adding sugar,
honey Partially недостаток сахара в сырье from currants
compensated by mixing it with berries that have more
high sugar content. The result is new types of fruit
liqueurs However, most often berry or fruit liqueurs have
the only flavor and aromatic classifier that
subsequently mixed in cocktail drinks.

In the manufacture of liqueurs sugar and its substitutes
– also one of the main components. Actually, all liqueurs
classified by strength and sugar content. Minimum
the permissible amount of sugars is 25%, the maximum content is
60%.

The alcohol content ranges from 15-75%. Maximum
the amount of alcohol found in balsams, which, as a rule,
used in small quantities and for medicinal purposes.

Второй способ приготовления ликёров— наиболее
plain. It consists in insisting herbal ingredients on
alcohol, with simultaneous or subsequent addition of sugar. Time
Exposure of raw materials in the alcoholic liquid depends most often on patience.
manufacturer, but the longer the extraction process, the better
result.

Ликёр from currants белой и малины

Composition:

• Sugar 6.3 kg

• Berries (raspberry and white currant) 9.1 kg = 5.5 liters of juice

• 2.5 l alcohol

Cooking:

1. Prepared berries, in equal parts or arbitrarily.
   combine with sugar and crush with a spatula.

2. Add to the bottle, to the grinded berries, alcohol and insist
   half a year

3. Finished liqueur pass through the filter. Let stand still
   week to, if necessary, re-remove sediments.

4. The second time it is better to remove the liquor from the sediment, just as
   made when making homemade wines: strain the liquor through
   a plastic tube by inserting one end into a bottle of liqueur, and
   the second is in a clean and dry vessel.

5. Try to keep the end of the tube away from precipitations at the bottom so that
   did not have to repeat this operation again after the liqueur
   settle no sooner than a week.

6. Ready liqueur seal and store in bottles.

Ликёр from currants красной с освежающей мятой

Composition:

• Berry 3.5 kg

• Vodka (40%) 4.5 L

• Sugar 5 kg

• Peppermint (fresh) 500 g

Cooking:

1. Fresh berries clean from tails and sepals, mash them
   with sugar.

2. 1.5 liters of vodka pour into a jar of finely chopped mint leaves,
   close the lid tightly and clean for two weeks to insist,
   away from sunlight.

3. It is advisable to shake the contents of the jar every day in the morning and
   in the evening. Pour the rest of the vodka into a bottle of grated currants,
   and also insist at least 14 days.

4. After the expiration date, squeeze the liquid and filter the tinctures from
   both vessels, connect them. Stir and bottle.

Крепкий ликёр from currants чёрной

Composition:

• Sugar 3 kg

• Water 1 l

• Currant berries 1.5 kg

• Currant leaves, fresh 300 g

• Alcohol 0.9 L

Cooking:

1. Wash currant leaves, lightly dry, chop and pour
   alcohol. Remove the container for infusion.

2. Prepared berries (without stem and sepals), crush
   and add sugar (1 kg).

3. Transfer to the bottle and add boiled and cooled to
   room temperature water.

4. Stir the contents of the bottle and close the neck with a cotton.
   shutter. After the foam appears on the surface of the berries, install
   shutter and keep the bottle at a constant temperature of 20-22 degrees,
   protecting from drafts.

5. When the fermentation is over, squeeze the thick and finish the second part.
   Sahara.

6. The tincture is also drained by removing the currant leaves, and combine
   with wine removed from the sediment. Wait 7-10 days for the liquor to settle.
   and small particles will settle to the bottom, after which remove it from the sediment and
   pour into prepared dishes.

Крепкий ликёр from currants белой и апельсинов

Composition:

• Currant berries 3 kg

• Oranges, red 2 kg

• Vanilla 5 pods

• Cognac (brandy) 2х0,5 l

• Sugar 6.5 kg

• Vodka 2.1 liters

• Juniper berries, dry 50 g

Cooking:

1. Sort through the currants, wash and smash with a blender.

2. Add orange peel and membrane peel to it.
   the pulp of oranges. Mix fruit puree with sugar and
   Put it in the bottle.

3. Add the dried juniper berries and vanilla pods and pour.
   in a mix of vodka and brandy.

4. Time настаивания ликёра зависит от терпения его изготовителя,
   but it is better to wait at least two weeks, shaking every day
   bottle to improve extraction.

5. Ready drink, passing through the filter, sealed in
   the bottle.

Оригинальный ликёр from currants, бананов и сгущённых
cream

Composition:

• White currant 0,7 l

• Bananas 1.0 kg

• Vanilla 10g

• Condensed cream 500g

• Lemon tincture (40%) 1 l

Cooking:

1. This liqueur, based on the famous “Beilis”, is prepared quickly,
   but it can be stored no more than 3-4 days, and it is better to use
   right away

2. Rub a currant through a sieve. Fresh juice miss through
   filter and add banana puree, vanilla powder.

3. Mix mashed potatoes with condensed cream using a blender, infusing
   homemade lemon tincture in small portions or
   �”Limoncello.”

4. After 24 hours, the liqueur is ready to eat. Feed in high
   glasses, with a straw, a cocktail cherry and a slice of lemon.

Currant and apricot liqueur

Composition:

• White currant juice 1.0 l

• Apricots (pulp) 1.5 kg

• Almond essence 25 ml

• Wine yeast 5 g

• Sugar 2.5 kg

• 0.7 l water

• Alcohol 1 l

• Vanilla extract 20 mg

• Sugar syrup (thick, dark) 0.5 l

Cooking:

1. Washed apricots, pitted, chop and pour into the bottle mixture
   from white currant juice, water and sugar dissolved in them and
   yeast.

2. Stir the wort and close with a cotton swab before fermentation.
   and after – a water lock.

3. Remove the finished wine from the sediment and let stand until complete
   lightening. Repeat stripping.

4. Pour sugar syrup, alcohol and essences into the clarified wine.

5. Mix the contents of the bottle daily for 15 days.
   Pack in the prepared container, and seal.

Currant liqueur – useful tips and tricks

• It is better to insist any liqueur out of the reach of daytime.
  lighting spot. At positive temperatures
  extraction will be faster. In addition, the capacity
  preferably shake often to achieve better effect
  alcohol saturation with extractive substances. In production
  Special equipment is used for this purpose.

• If you are preparing multicomponent drinks with
  medicinal herbs, remember that these herbs are medicinal and
  It is necessary to use them also carefully, as well as medicine!