Liqueurs are made from spirit, syrup and aromatic additive (fruit, Herbs, coffee, vanilla, etc.), hence the names of liqueurs are derived from the names of the aromatic additive used in their production. The production of fruit liqueur usually begins with the preparation of a fruit juice or pulp, which is poured with spirit and left for a few days, to be laser massaged, which contributes to the extraction of the proper aroma and taste. The clarity of the liqueur is achieved by pouring the spirit into the syrup before it cools down. The finished liqueur is filtered through paper or cotton wool laid in a funnel. The filled and stoppered bottles are stored cool, dark place. The longer the liqueurs are stored, the better they are. If the liqueur becomes saccharified, pour the crystallized sugar with water and boil it. Add to the obtained syrup (before it cools down) as much spirit as you used to water, and then mix the resulting solution with the liqueur.
RASPBERRY LIQUEUR
1 l soku z malin, 1 l spirits, 1 kg of sugar
Arrange the ripe raspberries, remove the spoiled, rinse, knead to a pulp, put in a muslin bag, tie tightly, hang over a bowl, so that the juice drips. Pour sugar into the juice obtained, cook carefully removing the scum. Pour into the syrup (before it cools down) spirit, Mix, set aside in a closed vessel on 1 week. Filter the finished liqueur through the cloth, pour into bottles, Stopper.
HORIZONTAL LIQUEUR
1 l strawberry juice, 1 l spirits, 1 kg of sugar
Pick ripe wild strawberries, remove the spoiled, rinse, knead to a pulp, put in a muslin bag, tie tightly, hang over a bowl, so that the juice drips. Pour sugar into the juice obtained, cook carefully removing the scum. Pour into the syrup (before it cools down) spirit, Mix, set aside in a closed vessel on 1 week. Filter the finished liqueur through the cloth, pour into bottles, Stopper.
PLUM LIQUEUR
1,25 kg of Hungarian, 1 l spirits, 1 kg of sugar
Ripe, rinse healthy hungers, dry with a cloth, remove the seeds, Mash the plums into a pulp, add a few mashed seed kernels. Put the pulp into a stone bowl, set aside for 1 Day. After this time, squeeze the juice out of the pulp through a muslin bag. Pour a small amount of boiled into the remaining mass, cooled water, squeeze it through the muslin again. Mix the juice with sugar, pour into the resulting syrup (before it cools down) spirit, pour into a gander, tied with a cloth. When the sediment sinks to the bottom, pour the liqueur into bottles, Stopper. Store in a cool place.
CHERRY LIQUEUR
1 l cherry juice, ¾ l of spirit, 1 kg of sugar
Ripe cherries pick out, remove the spoiled, rinse, knead to a pulp, put in a muslin bag, Squeeze out the juice. Pour sugar into the juice obtained, cook carefully removing the scum. Pour into the syrup (before it cools down) spirit, Mix, set aside in a closed vessel on 1 week. Filter the finished liqueur, decant into bottles.
APPLE LIQUEUR
1 l spirits, 1/2 l of water, 50 dkg sugar, 1—1.5 kg of dessert apples, 1 a teaspoon of anise
Wash the apples, crush the unpeeled, put it in the "Weck" and pour the spirit, add anise. Close the jar, set aside in a cool place 2 Weeks. After this time, filter and mix with the syrup prepared from water and sugar. The liqueur can be colored with a few drops of green or yellow dye (edible).
ORANGE LIQUEUR
4 big oranges, 1 l spirits, ¾ l of water, 80 dkg sugar
Wash the oranges, remove the skin from them, remove the white layer, cut into strips, put in the spirit, set aside for 1 week. Pour into the syrup made of sugar and water (before it cools down) the spirit poured from the skins. The liqueur can be served after 2 Weeks.
LEMON LIQUEUR
8 lemons, 1 l spirits, 1/2 l of water, 1 kg of sugar
Wash the lemon, peel. Pour lemon juice into the spirit, toss in the finely chopped outer skin, set aside for 1 week. Mix the syrup made from sugar and water (before it cools down) with the spirit poured from the skins. The liqueur can be served after 2 Weeks.
ALMOND LIQUEUR "PERSIKO”
1 l spirits, ¾ l of water, 1 kg of sugar, 3 dkg of bitter almonds, a piece of cinnamon
Prepare the syrup, Mix (before it cools down) with spirit, add crushed almonds and powdered cinnamon, pour into the pan, Stopper, set aside for 3 Days. Filter the finished liqueur, pour into bottles, Stopper. After a year, it can be drunk.
MINT OR WOOD LIQUEUR
1 l spirits, ¾ water, 1 kg of sugar, about 8 spoons of herb
Pour the dried or fresh herb into the bottle, Pour a glass of spirit and half of the water, Stopper, set aside for 1 week. Prepare the syrup, pour into it (before it cools down) filtered spirit, which was flooded with weed, and the remaining spirit. Pour into bottles, Stopper, set aside for a period 2 Months. Serve chilled.
GINGER LIQUEUR
1 l spirits, ¾ l of water, 1 kg of sugar, 6 dkg of ginger
Pour the spirit over the ground ginger, stopper the bottle, expose to sunlight for a period 2 Weeks. After this time, prepare the syrup, Mix (before it cools down) with filtered spirit. Pour into bottles, Stopper. You can use it after a few days.
CARINE LIQUEUR
1 l spirits, ¾ And water, 1 kg of sugar, 1/4 cup of caraway seeds
Prepare the syrup, Mix (before it cools down) with spirit, sprinkle cumin, Stopper the bottle tightly, set aside for 5 Days. Filter the finished liqueur, pour into bottles, Stopper.
NUT LIQUEUR
1 l spirits, 1/2 l of water, 50 dkg of green, walnuts, 50 dkg sugar, 3—5 carnations, 3—4 bitter almonds, a piece of cinnamon
Pour the spirit and 1 / of a glass of water into a vessel, add spices and young, green nuts sliced into 4 parts. Stopper the dish, set aside for 2 Weeks. Make a syrup of sugar and water. Pour the nut filtered through the filter paper into the syrup (before it cools down), Mix, pour into bottles, Stopper.
COFFEE LIQUEUR I
1 l spirits, ¾ l of water, 60 dkg sugar, 15 dkg of coffee, 1/3 vanilla sticks
Pour the vanilla and finely ground coffee into the spirit bottle, Stopper, set aside for 1 week, shake daily. After this time, decant the supernatant liquid by filtering it through tissue or cotton wool. Cover the remaining sediment with a little water, mix shaking, wait for the sediment to settle, decant the liquid above it by filtering it through a filter paper into the vessel containing the previously poured extract. Prepare a syrup from sugar and the remaining water, Mix (before it cools down) with coffee extract, pour into bottles, Stopper. Keep at least 6 Months.
COFFEE LIQUEUR II
1 l spirits, 1/4 l of water, 50 dkg sugar (Cube), ½ l of strong coffee, 1/3 vanilla sticks
Pour the vanilla into the spirit bottle, Stopper, set aside for 10 Days, shake daily. Pour hot syrup prepared from sugar and water into coffee, Mix. Filter the spirit through the filter paper, mix with a mixture of coffee and syrup, pour into bottles, Stopper. Store in a dark place at least 8 Days.
EGG LIQUEUR
1/2 l of spirit, 1/3 l milk, 5 yolks, 25 dkg sugar, vanilla sugar
Whip egg yolks with sugar and vanilla sugar until smooth, spread to boiled, with cooled milk, pour into the bottle, add the spirit, mix thoroughly shaking, set aside for 3-5 days. Shake well before pouring into glasses.
EGG-COCOA LIQUEUR
1/2 l of spirit, 1/3 l milk, 5 yolks, 25 dkg sugar, 5 dkg cocoa, vanilla sugar
Whisk egg yolks with sugar, vanilla sugar and cocoa until smooth, spread to boiled, with cooled milk, pour into the bottle, add the spirit, mix thoroughly shaking, set aside for 3-5 days. Shake well before pouring into glasses..
RUM LIQUEUR
1/2 l of spirit, 1/2 l of water, 10 dkg sugar, ½ vanilla sticks, rum essence
Brown the teaspoon of sugar until it is light brown, spread with water, add the remaining sugar, boil. Pour the spirit into the solution, add vanilla and a few drops of rum essence (about ¼ glass), pour into bottles, Stopper, set aside for a period 3 Months.
BLACK CURRED LIQUEUR
75 dkg of black currants, 0,75 l spirits, 75 dkg sugar, 0,25 l of water
Clean the ripe currants from the stalks, rinse, pour into the caterpillar, pour the spirit, Stopper, set aside for a period 7 Days, shake daily. Filter the produced liquid through cotton wool to another rug. Knead the fruit a little, cover with sugar, cork the gander, expose to sunlight for 2-3 weeks, shake every few days. Filter the obtained syrup into a gingerbread containing a solution of spirit and juice. Fruits and red gander, rinse with half the volume of boiled and slightly cooled water, then pour it into a gander with spirit. Do the same with the remaining water. Cork the cork, set aside for 2-3 weeks in a cool place. Filter the finished liqueur into bottles, Stopper.