10 recipes for coffee infusions ☕ at home

What's so unusual about this? There were always drinks consisting of a stimulant and its suppressor. Coffee coretto, carajillo, karsk, Irish coffee, etc. After all, it’s hard to be a coffee lover. Well, you drank one cup, a second, a third, and on the fourth you began to tremble and your heart began to jump out. Not to say that alcohol greatly blurs the effect of caffeine, but the stimulating effect becomes softer, or perhaps more pleasant. Of course, you should not abuse it. You need to be careful with such things.

Coffee infusions also have a mild stimulating effect and the drink is not yet very popular, so it can still surprise someone. Moreover, I selected good recipes, not ordinary ones, without platitudes. The same coffee liqueur, ersatz Kahlua, has somehow become boring. And if you also show your imagination... In general, cook boldly, cook deliciously and don’t be shy to experiment.

Classic recipe for moonshine with coffee beans

For this recipe you will need a minimum of ingredients and only 1 week of time, but the prepared drink can be stored for several years. Thanks to coffee, he will acquire a noble coffee drink, which looks a little like cognac and tastes like coffee liqueur.

Prepare the following ingredients

Prepare according to these guidelines

1. Brew 100-150 ml Americano from 60 g ground coffee.
2. Cool and strain through a strainer or gauze filter.
3. Pour the prepared Americano into a bottle with 500 ml of moonshine.
4. Stir and leave in a cool, dark place for about 1 week.
5. Measure the strength with an alcohol meter and, if it is too high, dilute it with water.
6. Store the tincture in the refrigerator for no more than 5 years.

What's good about coffee vodka?

The drink has an amazing aroma and wonderful taste. The microelements contained in coffee give it beneficial properties. Most often, the tincture is made from coffee beans. When consumed, this drink stimulates the release of gastrin in the human body. It increases the acidity of gastric juice and helps improve digestion processes.

This product increases a person’s vitality, reduces fatigue and drowsiness. Small doses of alcohol tincture, when consumed daily on an empty stomach 15-20 minutes before meals, can improve metabolic processes in the human body.

How to make your own coffee infusion?

There are various recipes for tinctures that can be prepared from grain, ground or instant coffee with vodka, alcohol, moonshine or cognac. The classic recipe for preparing the product is based on the process of infusing coffee beans with vodka.

For half a liter of vodka, it is enough to take from 60 to 100 grams of well-roasted grains. They are buried on

Coffee tincture

fill the bottom of a clean glass container with vodka, seal it, shake it well and leave to infuse in a dark room at room temperature for two or three weeks. During this time, the product acquires the appropriate color and characteristic aroma.

After infusion, the coffee infusion with vodka is filtered, bottled, sealed and stored. The drink is filtered using a funnel and gauze.

Highland plant varieties have the best aroma. These include the well-known Arabica.

Improving the taste of the drink

You can make homemade liqueur based on coffee vodka. To do this, you need to boil thick sugar

syrup. Additional ingredients for its preparation can be vanilla, cinnamon, citric acid or citrus fruit juice. The strength and thickness of the drink are regulated by the amount of syrup added to the tincture, and the bouquet of taste is regulated by the imagination of the cook.

For those who do not want to spend their time infusing grains, you can use an accelerated method of preparing the tincture. It will turn out less aromatic and healthy. Roasted coffee beans, when preparing this drink, are replaced with instant varieties.

Contraindications for use: It is not recommended to drink coffee vodka for those who suffer from high blood pressure, have heart problems and suffer from insomnia.

Coffee, so beloved by many of us, is not only tasty, but also a healthy drink. Initially, it was used as a medicine. Ancient people used coffee to treat migraines and improve body tone. It also acts as a diuretic and helps increase blood pressure. But this effect of the drink manifests itself only when it is consumed infrequently.

If you want to concentrate before important work and activate your brain, then coffee will also help you with this. But regular use of it for these purposes is undesirable, since it can result in ordinary exhaustion of the body.

In small doses, caffeine reduces the risk of developing diabetes, breast and prostate cancer. Therefore, drinking caffeine in small quantities is not only possible, but even necessary.

If regular coffee is already boring, we bring to your attention a recipe for preparing three coffee infusions based on vodka, alcohol and moonshine.

Recipe for coffee tincture with alcohol

To prepare a delicious alcoholic coffee tincture you will need:

• 60 grams of ground coffee beans;
• half a liter of alcohol;
• 150-200 milliliters of water;
• To make the drink sweeter, add sugar or honey to taste.

Preparation:

1. Brew the coffee as you normally would, let it cool and strain.
2. Add alcohol to the resulting drink and put it in the refrigerator for a week.
3. After this, dilute with water to the desired consistency and let it brew for another day.

The tincture is ready for use.

Recipe for coffee tincture with vodka

In addition to coffee, this recipe contains citrus fruits: oranges or lemons. To prepare a coffee-citrus tincture with vodka, take:

• half a liter of vodka;
• a teaspoon of instant coffee;
• zest of one lemon or orange;
• glass of water;
• two tablespoons of sugar and a little vanilla.

Preparation:

1. Mix the zest, coffee and vanillin, add water and vodka to the dry ingredients.
2. Infuse the resulting mixture for a week in a dark, warm place, shaking it every day.
3. After the expiration date, add sugar or honey to the tincture, stir well and leave for a week.

When the drink is ready, bottle it and store it in the refrigerator.

Recipe for coffee tincture with moonshine and sugar

This preparation option is identical to the previous one, but sugar is added to the drink to add sweetness. You can vary its quantity at your discretion.

Prepare the following ingredients

Prepare according to these guidelines

1. Brew coffee using 60-70 g of ground beans using your usual method.
2. Strain and cool it.
3. Pour coffee into a bottle with 500 ml of moonshine and add sugar to taste.
4. Infuse it for 7 days in a dark place.
5. If necessary, dilute with 100-150 ml of water.

How to make coffee with cognac - recipes

Recipes containing cognac and coffee may differ in the proportions of ingredients and also contain additional components designed to soften or highlight the taste and add unique notes to it. The main ingredients must be of the highest quality; the taste of what you get in the end depends on this.

For the traditional recipe, 1 teaspoon of ground Turkish coffee is poured into cool, unstained (100 ml) water and heated until the cap begins to rise for the first time. It is collected with a spoon, after removing the Turk from the heat, and transferred to a cup. Add 10-30 grams there. cognac During this period of time, the coffee “calms down” and is put back on the fire, when it starts to “breathe” for the second time, the liquid is poured into a cup and allowed to sit for 1-3 minutes, so that during this period of time the ingredients “make friends” with each other. Add sugar to taste.

Recipe in Russian

The most common and frisky of all options, which suggests simply adding the required amount of cognac to the finished coffee. You can drink it right away.

Coffee with milk and cognac

To create the right drink, in which all the colors of the taste of its components will sound more seamlessly, you need to strictly adhere to the proportions. The ratio of milk, coffee and cognac should be 1:8:1. This means that for one part of milk there will be 8 parts of coffee brewed in a Turk and 1 part of cognac.

A small subtlety: the milk must be fresh and slightly heated, otherwise it will curl into lumps when combined with other components.

Coffee with cognac, spices and orange

This spicy recipe will be a real decoration for a comfortable winter evening.

Espresso is boiled in a Turk, and the following composition is prepared in a separate clay or glass bowl: add a spoonful of orange or lemon zest, a pinch of shavings or cinnamon powder and a couple of cloves to 3 pieces of refined sugar. This entire mixture is poured with cognac and its surface is set on fire. When the flame goes out, the liquid is filtered and added to the coffee.

African recipe

A warming drink with a soft, slightly chocolate color, it will amuse gourmets with its shimmering flavor colors.

In order to prepare the African version of the drink, you need to pour into the Turk:

• one or two teaspoons of medium or small coffee;
• cocoa powder on the tip of a knife;
• a pinch of cinnamon powder;
• 1-2 cubes of sugar (preferably coffee);
• 5-10 ml. cognac

Mix the dry ingredients in a pot, add cool water and cook as usual. After the foam “breathes” for the 3rd time, set aside for 2-3 minutes, then pour into cups and add cognac.

There are many options on the theme of Viennese execution, but they all start from the traditional recipe. Ingredients needed:

1. 130-200 ml heavy cream (more than 30%), whipped until airy.
2. A bar (100 g) of bitter chocolate.
3. 50 ml. watery cream.
4. Cinnamon shavings or powder to taste.
5. Cocoa powder on the tip of a knife.
6. 0.5 l. coffee

First, the traditional dark drink is brewed. At this time, the chocolate must be melted in the microwave or in a water bath. When it becomes watery, add coffee, watery cream and sugar to the chocolate. Everything is carefully mixed and placed again in the microwave or in a water bath so that the components combine into a homogeneous mass. At the same time, whip the cream until light and fluffy.

The mixture is poured into cups, filling them 2/3 full. The remaining space will be taken by whipped cream, which is sprinkled with cocoa and cinnamon on top.

With burnt sugar and cognac

Espresso is brewed according to a traditional recipe and poured into cups. You need to put a piece of sugar in a teaspoon (if you don’t have lump sugar, you can pour granulated sugar) and pour cognac over it. Now the contents of the spoon are set on fire, and when the flame goes out, it is poured into the coffee.

Coffee with cognac is a savory and warming drink for gourmets, which, when consumed correctly in moderation, brings tangible benefits to the body. But if there are contraindications, you should be careful with both coffee and alcohol.

Recipe for tincture of coffee beans with citrus fruits

Citrus notes of orange or lemon go well with the taste of coffee and perfectly soften the moonshine. Vanillin, which can be replaced with a vanilla pod, will additionally add a pleasant sweetish aroma to the tincture.

Prepare the following ingredients

Prepare according to these guidelines

1. Remove the peel from the washed lemon and keep it in the sun for a couple of days.
2. Pour 200 ml of water into a bottle with 500 ml of moonshine and add chopped zest and 1 g of vanillin.
3. Seal it and place it in a dark place for 5-7 days.
4. Shake the bottle every day during this period.
5. After this, add 2 tbsp. l. sugar and stir.
6. Strain into another glass container (bottle), seal and store it in a cool place for up to 3 years.

Features of coffee moonshine liqueurs

Moonshine infused with natural coffee beans has a tart taste and invigorating aroma. Its consumption in small quantities invigorates, relieves fatigue, increases appetite and helps cope with headaches. But it must be borne in mind that excessive consumption of the drink can lead to increased heartbeat and increased blood pressure, which is especially common in hypertensive patients.

To ensure that the coffee alcoholic drink does not disappoint with its taste, strength and aroma, you need to take only the best ingredients for its preparation:

• Double purification moonshine with a strength of 40-45 degrees;
• If the recipe contains water, then preference is given to filtered or spring water;
• Coffee should be beans or ground beans. Robusta and Arabica coffees are ideally combined with moonshine;
• It is not advisable to use soluble powder.

The taste of the drink depends on the type of coffee and the degree of roasting. If you want to get a tincture with a tart bitterness, then the grains should be roasted until brown. A milder taste is obtained when using light grains. Before using coffee, you need to take a good look at it. The grains should not be spoiled or have traces of mold. The best drink comes from freshly ground coffee.

Moonshine cannot be purified with coffee. Using an unrefined base with a large amount of fusel oils and harmful impurities will lead to quite the expected effect - after the tincture, hangover symptoms will be clearly expressed. And this is hardly the result that you want to get when doing home winemaking. To prevent this from happening, you must use only high-quality ingredients and strictly adhere to the recipe. High-quality moonshine can be obtained using equipment specially adapted for domestic use. Tinctures prepared with coffee are stored in tightly closed glass containers at a temperature of 18-25 degrees.

Recipe for coffee moonshine with spices

This recipe differs from the previous ones in the unusual method of preparation and the addition of spices. As a result, you will get an aromatic drink with light piquant notes.

Prepare the following ingredients

Prepare according to these guidelines

1. Pour 3 liters of moonshine into a saucepan and place it on the lowest heat.
2. Add 1 tbsp there. l. ground grains and add 3-4 cloves, 2 tbsp. l. sugar and 2-3 bay leaves.
3. Bring to a boil and immediately remove from heat.
4. Let the drink cool and brew for about 2-2.5 hours.
5. Strain it into a bottle through a gauze filter.

Drink storage rules

Classic coffee liqueur can be stored for quite a long time, maintaining its properties, unlike berry and fruit drinks, which lose their taste and aroma after 6-8 months. With the addition of sugar, syrups, fruits and other ingredients to the coffee liqueur, the shelf life is sharply reduced. Over time, sweet drinks begin to become cloudy, form sediment, and their organoleptic properties deteriorate.

To store tinctures, it is important to observe the following conditions:

• dark room;
• container tightness;
• constant temperature without changes or drafts.

By observing these requirements, classic coffee liqueur without sugar and additives can be stored for up to 3-4 years.

Recipe for coffee tincture with honey

And to prepare this tincture, you should use honey instead of sugar. But please note that it must be dissolved in advance, settled and filtered, otherwise the drink will turn out cloudy and have sediment.

Prepare the following ingredients

Prepare according to these guidelines

1. Place 50 coffee beans and 5 g of vanilla sugar in a glass container.
2. Fill them with 1 liter of distillate.
3. Leave for 7 days in a cool, dark place.
4. Dissolve 125 g of honey in 250 ml of water and refrigerate this mixture.
5. When it becomes transparent, pass it through a gauze filter.
6. Pour the honey solution into the moonshine tincture and stir.
7. Store in glass bottles refrigerated.

Drink with walnuts

In this recipe, in addition to vodka and coffee, they also use cognac, walnuts, cinnamon and honey.

You can add walnuts, honey, cognac, and cinnamon to the coffee liqueur.

You need to take:

• vodka (0.7 l);
• cinnamon (2 sticks);
• I eat walnuts;
• a bottle of cognac (0.5 l);
• coffee beans (200 g);
• honey (to taste).

Roasted grains, cinnamon, honey and nuts are poured into a glass container and poured with cognac and vodka. All this is mixed and left for a month, shaking occasionally. As soon as the grains sink to the bottom, the tincture is filtered through 5-6 layers of gauze and poured.

Using coffee beans you can make a very tasty and sweet liqueur. It is enough to boil sugar syrup (thick), add any herbs and spices, coffee and vodka to it. This drink will have to be infused for at least a month.

Recipe for coffee-orange liqueur with moonshine

A whole orange, pierced with grains, looks very impressive in a bottle, but it should be removed immediately after infusion, otherwise it will give an unpleasant bitterness. Better yet, peel it completely.

Prepare the following ingredients

Prepare according to these guidelines

1. Wash the orange and wipe it dry.
2. Stick 40 coffee beans and 5-6 cardamom pods into it evenly.
3. Place the fruit in a glass jar.
4. Pour 1 liter of distillate into it and honey dissolved in a small amount of water (this mixture must be prepared in advance, stand a little and strain to avoid the appearance of sediment and turbidity).
5. Stir and place the drink in a dark place for at least 3 weeks.
6. Shake every 1-2 days.
7. Pass the tincture through a homemade filter made of cotton wool and gauze.
8. Pour into a bottle, seal and store in the refrigerator.

Beer coffee tincture recipe

An interesting option for those who wanted to try something unusual. It is not so easy to prepare, the fermentation process will be complicated due to the yeast present in the beer. If you do everything strictly according to the instructions, even a beginner will succeed. How to make, step by step, recipes:

• Dark beer - 1 l.
• Coffee (instant to paint and give the finished product the desired shade) - 3 bags or teaspoons.
• Alcohol - 0.5 ml.
• Sugar - 200 g.
• Vanilla - 1 package.
• Raisins - preferably seedless, 1 packet.
• Honey - 2-3 tbsp. spoons.

beer
Now the interesting part:

1. Beer and sugar are heated in a water bath to 40 degrees. This is necessary so that the crystals dissolve and excess gas comes out of the dark one.
2. Vanilla, raisins, coffee and honey are added to the pan. Everything is thoroughly mixed.
3. The mixture is removed from the stove and left to cool.
4. As soon as it has reached room temperature, everything is poured into a glass vessel and alcohol is added.
5. Everything is left for at least 3 weeks in a dark and cool place.
6. The tincture is filtered through cheesecloth, after which you can safely serve it to the table.

This amazing drink can be served as a complement to meat products. However, it is worth remembering that coffee is very invigorating, and despite the small amount, it can disrupt sleep. A beer drink is consumed at lunchtime. Pairs with meat and fish. As connoisseurs note, beer is felt only in a light aftertaste, so it is ideal with red meat and grilled vegetables.

Moonshine recipe for coffee with hazelnuts

To prepare this coffee liqueur you will need a nut. This could be hazelnuts or macadamia, although you can do without them altogether. Cardamom will give it a pleasant piquancy, and fructose will soften the strength of the moonshine.

Prepare the following ingredients

Prepare according to these guidelines

1. Grind 120 g of coffee beans and 1 nut in a coffee grinder.
2. Add 5-6 cardamom boxes and 15-20 g of fructose to this mixture.
3. Place this mixture in a glass carboy (bottle).
4. Fill it with 1.2 liters of distillate.
5. Close the lid and leave in a dark place for about 2 weeks.
6. Shake the jar every day.
7. Strain the drink into bottles and refrigerate them for another week.
8. After this, pass through the filter again and soak for another 2 weeks.

Tincture with coffee and spices

The drink prepared according to this recipe has a persistent aroma and piquant taste. The spiced tincture is perfect for meat dishes, quickly warms you up in chilly weather and is good to drink outdoors.

Components:

• 3 liters of moonshine with a strength of 40-45 degrees;
• A tablespoon of crushed coffee beans;
• 2-3 bay leaves;
• Cloves -5-7 pieces;
• 2 tbsp. spoons of granulated sugar.

The alcohol needs to be poured into an enamel pan, the prepared coffee and all the spices along with sugar should be poured into the container. Heat the drink over low heat until it boils and immediately remove from the stove. Close the pan and leave for 3-4 hours until completely cooled. After this, the tincture is filtered through several layers of gauze and poured into bottles. It is best to try this drink after a few days, during which time the whole flavor bouquet will reveal itself.

Other similar drinks

In addition, we suggest you pay attention to other recipes for tinctures that you can make with both home distillate and vodka:

• —tea moonshine—is prepared according to the same principle as coffee infusions, and it has the same beautiful brown tint, but at the same time it is radically different in taste;
• —cinnamon tincture—has an inimitable spicy taste and aroma and is an excellent preventive remedy for many diseases;
• —ginger tincture—has a tonic and warming effect, increases immunity and improves the functioning of the gastrointestinal tract.

And yet, we recommend preparing all the proposed drinks using double-distilled home distillates. Cook with inspiration, experiment and share your finds in the comments!

Contraindications, benefits of alcoholic drink with coffee

The beneficial properties of coffee tincture come from its ingredients. The basis of the tincture - coffee - has a tonic, invigorating, choleretic, diuretic effect. It has already been proven that coffee, with moderate consumption, reduces the risk of mortality, the likelihood of developing diabetes, and has a positive effect on muscles, the brain, and the condition of internal organs.

But this product has fans and detractors. Therefore, coffee tincture will be useful only for those who love coffee and who feel better after it. An alcoholic drink with coffee taken in small quantities will help you have a healthy liver and clean bile ducts for a long time, improve digestion and metabolism, invigorate, and relieve fatigue. But this dose is no more than 20 g before meals. And it is indicated for completely healthy people.

Contraindications to the use of coffee infusions with alcohol are:

• hypertension;
• heart disease;
• alcoholism;
• pregnancy;
• lactation;
• childhood;
• allergic reactions;
• nervous exhaustion;
• chronic insomnia.

Coffee tincture should not be drunk at night. It should not be used by those who are going to drive a car or operate complex machinery. We should also not forget that coffee contains addictive alkaloids. This means that coffee tincture with alcohol has this property doubly. Excessive consumption of such a tincture will lead not only to a hangover, but also to tachycardia, increased blood pressure, sleep disturbance, rapid addiction and dependence.

With ground coffee

The good thing about this recipe is that it allows you to get coffee infusion quickly and easily. The drink needs to be infused for only 5 days. To make alcohol you need ground coffee and strong alcohol. For 1 liter of alcohol take 100 grams of coffee. The tincture preparation with ground coffee is left overnight, and after 5 days, in the morning, it is filtered through a gauze filter.

The storage features of finished alcohol are no different from those described in previous recipes.

Moonshine for coffee

Recipes for mash made from flour for moonshine

Here are several recipes for making mash. We selected simple and affordable ones at home, and which one is right for you depends on personal preferences.

From rye flour

This recipe calls for the use of malt.

Peculiarities. Malt breaks down starch into simple sugars (saccharifies the wort), and without it (or enzymes) you won't succeed.

You will need:

• 4 kg rye flour;
• 1 kg of dry malt or 1.7-2 kg of green malt;
• 20 liters of water;
• 250 g of raw alcoholic yeast or 25 g of dry yeast.

Barley or rye malt is suitable. The sequence of actions is important because the final result depends on it:

1. Boil water (20 liters). Remove from the heat to the floor on a mat and immediately begin to slowly add all the flour according to the recipe, using a stand mixer for high-quality mixing without lumps. This is not easy to do without a mixer.
2. Cover the container with a lid and wrap it thoroughly for 2 hours. An old blanket, jackets, etc. will do. During this time, the wort will be thoroughly steamed and infused.

Carefully. Keep track of the time. Keeping it wrapped for a longer period of time can lead to souring.

Keeping it wrapped for a longer period of time can lead to souring.

1. Prepare the malt. Grind the dry one with a mixer or a special mill, pass the green one through a meat grinder.
2. Measure the temperature of the flour mixture. At 60-65°C, add malt. Wrap the container again. The saccharification process takes place over an hour.
3. Do an iodine test. To do this, pour literally a teaspoon of wort onto a white plate and add a couple of drops of iodine. Stir with a cotton swab. Has the color changed to purple? The starch was not completely saccharified. Wrap it up again and let it sit for another half hour. No color changes? Cool the wort immediately, for example in a cold water bath.

Reference. Rapid cooling of the mash is necessary so that foreign microorganisms do not “tackle” it, spoiling the final result.

1. When cooled to 25-20°C, add yeast and place the wort under a water seal.
2. Fermentation should take place in a warm room.

Made from wheat flour

The wort is prepared according to the same algorithm as from rye. Try making green malt. It is not difficult. Wash high-quality wheat (1.5 kg), add water to just cover, cover with a cloth and leave in a warm room.

After 3 days, when the sprouts appear, grind everything with a meat grinder. Green malt is ready. Instead of wheat, you can use rye or barley.

Flour mash with sugar

You can use barley, wheat, corn or rye flour. Moonshine prepared according to this recipe is a good imitation of whiskey or bourbon. After distillation, the alcohol must still be infused with oak chips (bark).

Take:

• 23 liters of water;
• 5 kg sugar;
• 5 kg of flour (you can mix different grains);
• 400 ml rye sourdough.

The main thing is to prepare the right starter. Take a glass of water and flour. Stir thoroughly until the mixture is as thick as sour cream. You can add one or the other. Cover with a damp cloth (if dry, moisten!) and leave for a day. Add 50 ml of water and flour to the desired thickness. Repeat for another two to three days. The finished starter should “bubble” and smell like fermentation.

Peculiarities. Leave ¼ of the starter and refrigerate. “Feed” with water and flour once a week. Use not only for mash, but also for.

To make the mash, heat the water to 25-29°C, dissolve the sugar, stirring, add flour, then the starter.

Enzyme brew

Ingredients:

• 1 tbsp each of enzymes A and D;
• 3 kg of premium wheat flour;
• 100 g raw (20 g dry) yeast;
• 12 liters of water.

Mix all ingredients in water at a temperature of 25-29°C and leave to ferment.

What color moonshine can be made?

Without exaggeration, moonshine can be any color you want. Fortunately, food coloring comes in any color, including black. Be sure to find out before purchasing whether this dye is suitable for alcohol.

Blue color is considered natural for blue absinthe, Bombay gin. To get it at home, infuse moonshine with unpeeled sunflower seeds

, then add concentrated blueberry decoction to it. At the end, literally dip a handful of fresh yarrow leaves into the prepared infusion for 20 minutes. And strain.

It is most common to see homemade alcohol either transparent or with a brown tint of varying intensity. However, making it truly colorful, even without resorting to chemical dyes, is within the capabilities of every distiller.

• Yellow color is given by lemon balm, turmeric, and celery leaves.
• Golden – St. John's wort, nut membranes, orange peels, bison.
• Get the red color by adding blueberries, burgundy peony petals, cumberlain berries (black raspberries) or blackberries. Pre-ceiling them. Blackcurrant jam will also give a red color.
• For bright yellow, almost orange alcohol, saffron is suitable. Since we have very little natural saffron and it is too expensive, Imeretian saffron (made from a special type of marigold) will perfectly replace it. By choosing the zest of brightly colored oranges for this purpose, you will also get an orange color.

A scarlet color will result if you adjust the amount of red dyes. But if you want a pop of color, use cream of tartar and carmine food coloring.

You should take 4 g of both substances per liter of hot water. First, crush the cream of tartar, mix it with paint, add water and let it boil. Cool, strain, and add enough solution to the moonshine until it turns scarlet.

Green is obtained using blackcurrant or parsley leaves. Scroll the selected fresh raw materials through a meat grinder and fill with moonshine. After a day or two, look and try. If you couldn’t get the result you wanted, you can use a dye.

You can find information that blueberries can give black color. It’s unlikely that no matter how much you add, you can only achieve a very rich burgundy. Apparently, you can only get black sambuca at home by using black food coloring.

Dark red, almost burgundy alcohol is obtained by infusing hibiscus with homemade distillate.

And you will not drink a product of unknown origin (the amount of counterfeit in stores is countless), but natural, high-quality alcohol prepared with your own hands.

Apply the acquired knowledge in practice, share your impressions and recommend the article to your friends on social networks.

Homemade alcohol infused with leaves and flowers will give you an unusual aroma and a “summer” aftertaste.

For them, leaves of barberry, black currant, flowers of jasmine, linden, rose hip, tea rose, peony, etc. are often used.

Fill the bottles (jars) with the collected raw materials and fill them with strong moonshine. After 3-4 weeks of infusion, drain and filter.

Barbarisovka

To create a drinking tincture, you need to take a little raw material. For a liter of good moonshine, take a spoonful of dried barberry leaves and flowers. For medicinal use, the same amount of distillate is 200 g of raw material, but they drink this tincture only 30 drops at a time.

Pour alcohol into flowers with barberry leaves and leave for 1 week, then filter.

"Fourteen"

5-6 grams each:

• young leaves of pear and apple trees and strawberries;
• flowers with receptacles of St. John's wort and hawthorn;
• herbs: oregano, lovage, wormwood, sage, lemon balm, thyme, yarrow;
• half a gram each of anise and cardamom grains (without boxes).

Infuse the raw materials for 2-3 months. Then filter. Take in small doses: 30 grams after dinner.

"Honeysuckle"

This easy-drinking liqueur exudes the aroma of a warm summer evening.

Take:

• 1 liter of moonshine or homemade brandy;
• 45 g dried honeysuckle flowers;
• 400 ml honey (preferably flower).

Mix everything and leave in a cool place for about a week. Start trying on the fourth day. Stop infusion when you are completely satisfied with the organoleptic properties.

Coffee-citrus moonshine

Coffee goes well with the aroma of citrus fruits, and this can be used when making homemade coffee liqueurs. To obtain an unusual alcoholic drink, you need to prepare the following ingredients:

• 2 medium sized oranges;
• 30-40 medium roasted beans;
• 4 tablespoons honey;
• 0.5 vanilla pod;
• 6 cardamom grains;
• 1.5 liters of moonshine 40 degrees.

The oranges are first washed with hot water and thoroughly wiped with a cloth to remove the waxy coating. Prepared honey is dissolved in warm water in a ratio of 1 to 2. The honey water is allowed to brew. Meanwhile, they take each fruit and make punctures on its skin for the coffee beans. Coffee is inserted into each hole on the orange peel, after which the fruit is placed in a wide-necked jar. Spices are added to the fruit according to the recipe, a honey solution, and then everything is filled with moonshine. The tincture with citrus fruits is kept for 3 weeks, after which it is filtered through a gauze filter. During the infusion process, it is recommended to shake the drink once every 3 days.

Infusions made from whole oranges may taste bitter because the bitterness comes from the fruit peel getting into the drink. If you want to make a drink without bitterness, it is recommended to infuse moonshine only with zest. In this case, the zest must be removed so that there is no white inner layer on it, which gives the tincture bitterness.

The drink can be prepared not with oranges, but with lemons, but in this case its citrus taste will be more pronounced.

How to quickly remove odor at home?

A correctly selected dye not only solves the problem of the color of moonshine, but can also help eliminate its unpleasant odor. To get the desired result, you just need to choose the right ingredients and age the alcohol in accordance with the recommendations of experienced producers of this alcohol.

Using simple products, you can not only improve the color and taste of moonshine, but also turn it into something similar to cognac.

Burnt sugar

One of the most famous methods for producing fake cognacs or whiskey is caramelization. This method not only changes the color, but also the smell of alcohol. Caramelized alcohol acquires a specific taste that not everyone will like, but it’s worth trying.

To color 3 liters of moonshine with sugar, do the following:

1. Pour 3 tbsp into the pan. granulated sugar and heat it over low heat until it becomes liquid.
2. Pour caramel into moonshine.
3. It is good to move and leave for a day in a dark place. During this time, the drink absorbs the color and aroma of burnt sugar.

Black tea is the most affordable product for all segments of the population, and in a short time it can color moonshine and remove the unpleasant odor from it. However, it is not possible to completely get rid of the aroma of moonshine, so some people use tea with the addition of bergamot or barberry, and they can also add cloves during infusion.

To color 3 liters of moonshine you will need:

1. Take 3 tbsp. black tea, pour it into a container with alcohol.
2. Shake thoroughly so that the tea leaves are evenly distributed across the bottom of the container.
3. Leave for 3-5 days in a dark place at room temperature.
4. Strain the drink through cheesecloth and pour into containers for further storage.

Coffee can instantly change the taste and color of alcohol. To color moonshine, use instant coffee, and this should be done when the drink is already of the required strength, because dilution with water after coloring contributes to the cloudiness of the drink.

To color moonshine with instant coffee, several methods are used.

1 way

Prepare as follows:

1. Prepare sugar syrup. The amount of sugar is taken according to taste preferences.
2. Add 10 g of instant coffee to the syrup.
3. Pour coffee syrup into alcohol and mix thoroughly. You can drink moonshine an hour after dyeing, but it will still have an alcoholic smell.

Method 2

A more complex option, both in terms of the dyeing procedure and the number of ingredients. For it you will need: coffee, peppercorns, bay leaf, vanillin, loose leaf tea, a pinch of soda and sugar.

Prepare as follows:

1. Moonshine is poured into an enamel container with a lid. Place it on the stove.
2. When the alcohol starts to heat up, add all the ingredients except granulated sugar to the container.
3. Bring the drink to a boil, add sugar.
4. After the sugar has completely dissolved, cool and bottle.

This moonshine does not have an unpleasant odor, but it has a specific taste.

Infusion on citrus peels

It is known that the smell of citrus fruits can kill the most fetid odor, and thanks to the pigments contained in their peel, you can get a light lemon tint. Moreover, the color depends on the fruit from which the peel was taken: using lemon will give a light green tint, and tangerines or oranges will give a light yellow color with a golden tint. It is also worth noting that citrus fruits will add a slight sourness to the taste of alcohol.

Painting method:

1. Take the peel from 3 fruits and add to the moonshine.
2. Stir thoroughly and cover with an airtight lid.
3. Leave at room temperature in a dark place for 15 days.
4. Strain the moonshine and bottle it.

Coloring with nuts and partitions

Within a short time, the walnut partitions change the color of the alcohol beyond recognition, while the smell becomes less pungent and the taste more pleasant.

For this method you need:

1. Peel 15 nuts, taking the partitions from them.
2. Throw the partitions into 1 liter of moonshine, mix well and leave in a dark place for 7 days.
3. After this, strain the moonshine through cheesecloth and pour into bottles.

Using pine nuts to change the color, aroma and taste of moonshine requires a lot of effort and time, but the result is worth it. To do this you need:

1. Fry or evaporate the pine nuts (1 liter of moonshine will require about 150 g). This is necessary to rid the product of excess resin.
2. Add to moonshine and leave for 30 days in a dark place.