Nut tincture
20 dkg of walnuts (green), 1 l vodka 45°, 0,1 l spirits, 0,1 l of water, 10 dkg sugar, ginger, cinnamon, tatarak, angelica
Green harvested at the end of July, Remove the soft nuts from the shells, cut off small, leave it in the air through 24 Hours (this will make the vodka intense, dark brown color), pour into the caterpillar, add a little cinnamon and ginger, a piece of calamus and charcoal, pour a solution of vodka and spirit, Stopper, expose to sunlight for a period 4 Months. Let the syrup made of water and sugar cool, dilute before it cools down with part of the tincture, mix with the rest of the tincture filtered through the gauze, set aside for 24 Hours. Pour the finished tincture into half-liter bottles, cork and seal, and on the bottles stick cards with the name of the tincture and the date of bottling.
Store the tincture in a dark and cool place for at least half a year. Walnut tincture has long been known for its medicinal properties. Thanks to the specific smell and taste, peanut tincture has many supporters.