How to make plum tincture

Plum tincture, also referred to as plum brandy, it is very popular due to its unusual aroma and quite interesting taste.
To prepare it, Need 2 kilograms of hungarian plums. Best, if the plums are already slightly overripe and have wrinkled tips.
We put the plums in a jar. We add to them 5 cloves and a piece of cinnamon bark. Pour the ingredients 1,2 litre of spirit, turn off the jar and leave around 3 Months. During this time, it is good to move the jar every few days.
After three months we pour the spirit. The remaining fruits are covered with 70 dag of sugar and leave for another month. During this time should form syrup. The resulting syrup is combined with the previously poured spirit and the whole is filtered through special tissue papers. Then we pour into bottles and leave for about 6 Months. After this time, the tincture tastes best, because he has time to acquire the right color and taste.
Such a tincture has approximately 35% Alcohol, and plum taste and aroma. A spicy note is also noticeable. Plum brandy is best consumed chilled to a temperature of about 10 degrees Celsius.