SWEET CHERRY tincture
Composition:
1 kg of black cherries, 1 l spirits, 0,4 l of water, 60 dkg sugar
Clean the ripe black cherries from the stalks, rinse, pour into the caterpillar. In a separate vessel, mix the spirit with boiled cooled water. Pour this solution over the cherries, cork the gander, expose to sunlight on 4 Days. After this time, pour the tincture to another gander. Cover the remaining cherries with sugar, mix shaking, expose to sunlight for a period 4 Weeks. Filter the obtained liquid through gauze into a ginger with tincture, Mix, 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, at least six months.
CHERRY TINUIT ON HONEY
1 kg of black cherries, 1 l spirits, ¾ l of vodka 45 °, 1 kg of liquid honey, 1 g cloves, 1 g of cinnamon, 1 g of vanilla
Clean the ripe black cherries from the stalks, rinse, stone, crush (be careful, so as not to waste precious juice). Place the pulp in a ridge tile, add the cloves, cinnamon and vanilla. Pour with the solution obtained by mixing spirit and vodka. Cork the cork, expose to sunlight for a period 4 Weeks. After this time, filter the tincture through gauze into another vessel. Pour honey over the remaining cherries in the gander, tie the gander with gauze, re-expose to sunlight for a period 4 Weeks. Filter the obtained liquid thoroughly through gauze, mix thoroughly with tincture, 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.
CHERRY DRY liqueur
1 kg of black cherries, ¾ l of spirit, ¾ l of vodka 40 °, 20 dkg sugar
Ripe, cleaned of petioles, Pour the rinsed black cherries into the gander, pour vodka and spirit, Stopper, expose to sunlight for a period 4 Months. After this time, pour the tincture into another vessel. Sprinkle the cherries with sugar, mix well by shaking, leave in a warm place until the sugar is completely dissolved. Pour the tincture back into the ridge, Stopper, set aside for a period 4 Months. Filter the finished tincture through gauze (Squeeze the fruit through a flannel or cloth) for 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 at least 4 Months. Serve chilled to meat snacks and hot dishes.