Making liqueurs at home recipes. How to make homemade liqueur: the best recipes

The first recipes were probably created much earlier than medieval alchemists began their search for the elixir of eternal life. However, their commercial production began precisely in the Middle Ages, when monks and alchemists, due to an excess of time, experimented with everything that burned, and as a result they obtained unique recipes for drinks with a magical taste and aroma.

And in our time, the secrets of making liqueurs seem to be kept in the strictest confidence. However, resourceful people have come up with more than one recipe for homemade liqueur that copies famous drinks exactly.

Homemade liqueurs are prepared from alcohol or (possibly adding cognac or rum), sugar, fruits, spices and herbs, so their aroma is not inferior to store-bought ones. Like any others, they can be served at the end of a meal, with coffee or tea; in addition, homemade liqueurs are included in recipes for cocktails and desserts.

If you're hesitant to experiment in the kitchen, here are just the most popular recipes.

Rowan liqueur can be served even at the most sophisticated table, because its tart taste and exceptional aroma are loved by many, and finding one on sale is not so easy. Chokeberry liqueur requires a little more time than other liqueurs, because chokeberry is not very willing to part with its juice.

Usually chokeberry liqueur is made at home from vodka, but it can also be made with alcohol diluted to 40 degrees, or even with inexpensive but natural cognac (if you like woody notes). Instead of sugar, liquid honey is also suitable, but it needs about 40% less than sugar, and honey cannot be heated to more than 40 degrees.

Important! Before making liqueur at home, be sure to sort out all the berries and remove the twigs, as well as spoiled, small or unripe fruits. Of course, we need juicy and ripe berries that have survived the first frost.

Recipe 1

For this chokeberry drink you will need:

the berries themselves – 2 kg;
alcohol - liter;
sugar – 0.8 kg.

Pour boiling water over the rowan or lower it into boiling water in a colander for half a minute. Scroll through a meat grinder (break with a blender) and squeeze through a couple of layers of gauze. Add sugar, stir and boil.

Dilute with alcohol (part syrup - part alcohol). Pour into dark bottles and seal well. Store in the basement or refrigerator.

Option 2

This is a liqueur made from chokeberry and cherry leaves, which enrich the taste of the drink and make it even more refined. We take:

chokeberry berries – kilogram;
cherry leaves – 200g;
alcohol, vodka, moonshine - one and a half liters;
water - liter;
sugar - the same amount as berries.

Scald the berries, twist and squeeze out the rowan juice. Boil water and add cherry leaves to it, then cook for another third of an hour. Cool, filter, add sugar. Boil again (another third of an hour) and skim off the foam. Mix with alcohol and juice, pour into dark glass and seal tightly. Keep away from light.

Mint

Making liqueur at home with mint flavor is also quite possible. In fact, it is considered a purely drink female, but there are also male fans, so the strength may vary. There are many recipes for mint liqueur at home, but it’s worth trying non-standard ones.

Ratafia

An old drink. To prepare it you need:

dried mint – 40g;
pure alcohol (90 degrees) – 1 liter;
water – 1/5 liter;
sugar – 1/5 kilogram.

Place the mint in a jar and fill it with alcohol. We insist from four days to a week in a warm place. Filtering. Separately prepare syrup from all the sugar and water. Remove the foam and directly pour the mint tincture into the still hot syrup in the thinnest stream, pour the ratafia into a dark bottle through a thick filter or cotton wool.

After keeping it in the dark for another week, filter it again and leave it in the dark for another couple of weeks. During cooking, you can change the amount of sugar and water.

With lemon

The combination of mint and lemon is always a win-win. This mint liqueur at home goes well with tonic (almost), juice and even champagne. For preparation you will need:

alcohol (45%), moonshine or vodka - one liter;
fresh peppermint – 100g;
lemons – 4 pieces;
sugar – 0.5 kg (less possible).

Peel the fruit and remove the white skin underneath. We cut all the pulp finely. Pinch off the mint leaves, mash them and place them in a jar along with lemon pulp and zest.

Fill with alcohol and leave in the dark for five days. Strain through multi-layer gauze and squeeze out the cake. Only now add sugar and leave for another ten days. Filter again.

With distillation

This will make an almost elite liqueur with mint. So, first we infuse in alcohol or vodka 50 g of dried mint with cumin (10 g) or orange and lime zest, as well as 150 ml of water. Leave for one week, filter and pour out a little tincture. It will be useful for coloring.

Dilute the infusion with water (1:1) and send it for distillation. We select the head (30 ml) and tails (there may be an unpleasant smell of rotten grass here). You should get 0.6 liters of fraction. You can expel the remaining distillate into another jar and add it to the main fraction (if the distillate has a good smell).

We made mint vodka. Now we cook syrup from three parts water and part sugar and pour it into vodka. Next, pour in 0.2 liters of water (unboiled and clean). To make the drink green, add 50 ml of tincture poured earlier. We insist again and now for at least one week.

Raspberries

Raspberry liqueur - a drink that is purely feminine and summery. From raspberries, for example, you can make a replica of the famous liqueur at home. We're talking about French raspberry liqueur Chambord- not the simplest recipe, but the taste is almost like the legendary French drink. We will need:

fresh red raspberries - liter jar (or frozen 700g);
fresh black raspberries (or blackberries) - liter jar;
honey - 120 g;
simple sugar syrup - a glass;
vodka (50% alcohol) – half a liter;
cognac (or fruit brandy) – 350 ml;
orange zest;
vanilla sugar - 4 g. You can take half a vanilla pod or 5 ml of extract.

We sort all the berries, wash them, dry them and place them in a jar. Crush the berries with a wooden spoon, add all the honey and syrup. Then pour in cognac and vodka, add vanilla with zest, mix and cover tightly with a lid.

We insist in cold and darkness for 7 days. Strain using a sieve or gauze, without squeezing out the grounds, but simply allowing them to drain.

We filter through a coffee filter (or more usual cotton wool), pour it into clean bottles and hide it in the cold and darkness. You can age this raspberry liqueur for a couple more weeks. Shelf life is about a year.

Law practice

As you understand, we will talk about . They also love it, so several replicas of the drink have been invented. To prepare lawyer liqueur at home you will need:

grape - glass;
egg yolks – 10 pcs;
cream (fat content up to 15%) – 150 ml;
high-quality condensed milk - can;
vanillin – 2 g.

We carefully separate the yolks from the whites and place them in a saucepan. Add all the vanillin and condensed milk to them. Mix with a blender. You should get a fairly thick mass. Pour brandy here and stir.

Then add cream. Pour it into a bottle, seal it tightly and leave it in the cold and dark for five days. If it separates, shake it up. All that remains is to filter the layers through four gauze and pour into a bottle. We infuse the Advocate egg liqueur for another ten days. He must mature.

They drink it, like the original Bols Advocate liqueur, in cocktails or with coffee.

Important! Not just any alcohol is suitable for this egg liqueur. This requires a high-quality alcohol base. Instead of brandy, you can use cognac, spiced rum or Irish whiskey (but so that there is no smoky taste).

Another egg liqueur is prepared at home with heat treatment. To prepare it, we will need:

8 yolks;
sugar - glass;
brandy;
fresh pasteurized milk – 400 ml.

We do the same with the yolks as in the previous case. Boil the milk and set aside. Whisk the yolks in a warm water bath with sugar until they acquire a creamy texture but do not curdle. When they thicken, stirring, pour in the milk (it should not cool). Stir and cool. Pour in brandy and leave for five days in the dark and cold.

Tangerines

Tangerine liqueur can also be prepared in different ways. The simplest homemade liqueur from these fruits is prepared from the following ingredients:

alcohol 45% - 0.5 l (vodka is also suitable, but good);
tangerines – 7 fruits;
cinnamon stick;
sugar – 100g;
water – 2/3 cup.

We wash the tangerines and wipe them. We remove the zest from them, and cut off the white skin separately. Place the zest in a jar, add a cinnamon stick and vodka. Seal tightly and shake. Store for a week at high temperature (from 18 degrees).

Squeeze the juice from the tangerines (you can not only use a juicer, but also a meat grinder, a blender and squeeze through cheesecloth). Now all that remains is to boil the syrup with the addition of this juice and hide it in the refrigerator. When the zest tincture has infused, strain it and mix with the syrup. The tangerine liqueur should be infused in the refrigerator for a couple of weeks.

Important! Clementine tangerines are best suited for this liqueur.

There is also a quick tangerine liqueur. For preparation you need:

tangerines – kilogram;
moonshine or vodka – 500 ml;
sugar - glass;
water - a little more than a glass.

We wash the fruits, wipe them and cut them into slices along with the peel. Place the circles in a glass jar and fill with vodka. We close it hermetically and keep it warm and dark for three days. Now we prepare the syrup from all the water and sugar, skimming off the foam during cooking.

While the syrup cools, strain the infusion and squeeze it out using the usual gauze. Mix it with syrup and let it sit for another three days.

Dairy kitchen

Dairy liqueurs are not only tasty, but also beneficial: milk neutralizes alcohol, and in combination with it increases the overall tone of the body. The simplest milk liqueur at home is prepared from the following products:

a glass of vodka (cognac, whiskey, and alcohol will do, just dilute it to 40-45 degrees);
vanillin;
sugar – 200g;
milk or cream with low fat content - 0.2 l;
yolks – 6-7 pcs.

After bringing the milk (cream) to a boil, add all the sugar and let it cool to room temperature. Beat the yolks and add a little milk. Just as carefully, pour in the alcohol, stir well and add vanillin. We close it hermetically and wait a couple of weeks.

Spreading cranberry

You can make liqueur at home from this sour berry. Cranberry liqueur will be remembered not only for its taste and aroma, but also for its bright, life-affirming color. For preparation you need:

alcoholic base (vodka is best) – 1 l;
cranberries – 0.5 kg;
sugar - the same amount;
cardamom and cloves - 1 piece and 1 bud (optional).

We rinse the berries under running water and let them drain, after which we turn them into puree (a meat grinder or blender will help). Add vodka and forget about the mixture for 4 days. Afterwards we filter and remove the cake. Pour into a saucepan, add sugar and boil until the sand dissolves, but the syrup should not boil.

Crush the spices and put them in a small bag, dip them in cranberry liqueur for about 5 minutes. You don’t have to do this if you don’t like spices. Let the cranberry liqueur cool, pass it through the filter one more time and feel free to bottle it. It can be stored for up to three years. This is a fairly strong cranberry liqueur; you can add less vodka.

Baileys

This cream liqueur can also be made at home. You will need:

cream – 500 ml;
condensed milk - can;
vanilla sugar – 40 g;
egg yolks – 4 pcs;
vodka – 500 ml;
instant coffee - a couple of tablespoons.

Mix the yolks, vanilla sugar and condensed milk using a mixer. After adding coffee, use the mixer again. While whipping, pour in all the cream and vodka. There is no need to insist, but it is better to let it ripen for a couple of hours.

Apple

Apple liqueur at home can be prepared according to a variety of recipes. Here is the simplest one. To prepare you need:

the apples themselves – a kilogram;
vodka – 500 ml;
water – 600 ml;
cloves with cinnamon.

We wash the fruits and remove the centers, grate three larger ones, put them in a jar and add vodka. We leave it in the dark for a month. Strain and pour.

Cook the syrup with spices and skim off the foam. Cool, mix with the tincture, filter again and pour into a bottle. It remains to brew again for a couple of weeks. They drink this liqueur with ice.

Malibu

Coconut liqueurs, for example, are included in many cocktails and added to desserts and fruit salads. Coconut liqueur is prepared at home from the following products:

coconut shavings – 160 g;
purified moonshine (or better vodka) – 500 ml;
water –0.2 l;
vanillin;
condensed milk - 1 can.

Don't be surprised, but coconut shavings are even more suitable than coconut pulp. Mix it with vodka and leave it in the dark and warm for a week. Filter with double-layer gauze and add vanillin, condensed milk and water.

After mixing again, put it in the refrigerator for four days. A crust of coconut oil should appear. Now, using a straw, pour it into another container so as not to touch the oil. You can give him the opportunity to rest a little more.

From apricot

The simplest apricot liqueur at home is prepared from the following products:

sugar – 0.5 kg;
apricots - twice as much;
vodka – 1500 ml;
cloves – 3 pcs.

Wash the apricots, remove the pits, and cut them into quarters. Place in a three-liter container and add three cloves, fill with vodka so that it is three cm higher than the fruit.

We close it hermetically, transfer it to the dark (room temperature) and wait a month, shaking it three times a day.

Then add all the sugar. Mix again, close... and again wait 30 days, but now shake it once every few days. Strain and squeeze out the pulp, bottle.

Blue Curacao

It's impossible to imagine Blue Lagoon cocktail, which does not contain blue curacao liqueur. Don’t be surprised, but you can also reproduce blue curacao at home. For this we need:

zest from a large orange (preferably already dry); cinnamon, coriander, nutmeg, cloves;
syrup from 100 ml of water and 100 g of sugar;
vodka - half a liter;
blue dye.

Then everything is simple. Pour the zest and spices into a container and fill with vodka. Having closed, we wait for three hours. During this time, we cook the syrup and also pour it into the tincture, add dye and take a wait-and-see attitude for a week. All that remains is to strain through cotton wool.

Xu Xu

- another drink that has a replica. To reproduce xu xu at home, we will need:

strawberries – 500 g;
sugar - glass;
vodka or alcohol (40-45 degrees) – 500 ml;
half a lime or lemon (large);
settled water – 0.2 l.

We remove the stems from the berries, wash them, and chop them into 2-4 parts. We place them in a jar (liter!), fill it with alcohol so that it covers all the berries by a centimeter or two. Pour in lime juice. We wait about ten days, leaving the jar on the window (you even need the sun!).

We drain everything, strain, add sugar and seal. Shake and wait another three days. Drain the syrup and add water instead. You can stir and drain the syrup again. Now mix the syrup with the infusion and pour it into a jar. It remains to wait four days. Filter and you're done.

Light of emeralds

Externally, kiwi liqueur is most similar to, but it has an excellent sour taste and a viscous texture. To prepare such a kiwi dessert drink at home, we will need:

the kiwi fruits themselves – a kilogram;
at least a liter of vodka. Moonshine or alcohol diluted to 45 degrees will also work, but for each fruit there should be about 200 g of alcohol;
water – 1 liter;
sugar - 0.75 kg.

We wash the fruits and remove the peel. We clean and cut it, put it in the bottom of a three-liter (preferably) jar and fill it with vodka. Closing it tightly, shake it up and put it in the dark for 30 days (generally, from three weeks to 40 days). The peel can be infused separately with 300 ml of alcohol.

We filter and safely throw the pulp into the trash. Cook the syrup with vanilla and cinnamon, removing the foam, over low heat. Mix the thickened syrup with emerald vodka and close with a wooden stopper. We are waiting another 60 days.

Important! It is advisable to write the date of placement on the jar of liquor in a dark place. If you grind the kiwi in a blender, strain it several times - there should be no “thickness” in your liqueur.

From jam

The good thing about jam liqueur is that you don’t have to wait for summer or look for, for example, frozen raspberries or strawberries. And the taste depends on what kind of jam you like.

Sweet alcohol from jam at home is prepared from the jam itself (500g), a liter of moonshine (vodka, alcohol), sugar according to your mood (if the jam is sweet, then there is almost no need to add it only at the very end of cooking) and 200 ml of water.

Even old jam, five years old, will do, but it should not ferment or become moldy.

It's also easy to prepare:

We boil water.
Place the jam in a pan (enamel) and stir. You can simmer for a minute or two to mix better.
Cool and pour into a jar.
Fill with vodka and mix.
Leave the tincture dark for at least a couple of weeks (room temperature). Shake the liqueur once a day.
Filter through three layers of cheesecloth and allow two more days to mature. Now it's ready.

Homemade liqueur is cozy and tasty, but do not forget that it is also alcohol, and high in calories. Know your limits.

Liqueur - a sweet and aromatic alcoholic drink - is “the thing” at family celebrations and in moments of relaxation, and therefore it would be a sin not to ask the question “How to make liqueur at home?” For the purpose of additional motivation, let’s say that there are dozens of recipes for making it - for every pocket, taste and color, as they say. Liqueur “in case of guests” should be in every home, not to mention the fact that the rare thrifty and thrifty housewife will not want to rationally use the harvest of fruits or berries from her plot.

In the article:

Secrets of making liqueur at home

Preparing liqueur at home always involves the use of high-quality homemade alcohol, which can even be of high strength, reaching 75-96%.

There are only two manufacturing technologies: the first involves mixing alcohol with fruit or berry juice, the second involves infusing fruits, berries, spices or herbs in alcohol.

For herbal liqueur, ready-made pharmaceutical raw materials are taken, although you can independently collect the necessary plants, dry them in the shade and grind them into flour. In any case, 5-10 parts of alcohol are taken for one part of plant material, and all this is infused for two weeks. Once every three days, the liquid is shaken well, and at the end of the infusion, it is filtered through cotton wool, a carbon filter or special paper.

As a rule, home-made liqueurs are obtained the first time, but you should not use everything that is left from canning for them. Incorrectly selected ingredients or their incorrect ratio can ruin all the efforts made, and you will end up with something cloudy and strange-smelling in the bottle.

By the way, about cloudiness: if the liqueur turns out to be tasty and aromatic, but does not please you with its presentable appearance, you can correct your mistake by adding whipped protein to the alcohol at the rate of one protein per 0.5 liter of alcohol. After mixing, the drink is placed in heat until whitish flakes form on its surface. Then the liquid is carefully strained and filtered.

Liqueur should be sweetened only after infusion, filtration and other preparation processes are completed. Whether you use sugar or sugar syrup for this is a personal matter. Experienced liquor makers say that this is not of fundamental importance; it is much more important to keep glass bottles of the drink in a dark and cool place for six months.

Homemade coffee liqueur

Before making liqueur at home, make sure you have:

2.5 tbsp. granulated sugar;
50 g brewed coffee;
tsp lemon juice;
600 ml cognac;
three tbsp. water.

With this simple set of products you need to proceed as follows:

Brew steep coffee from 50 g of powder and 1.5 tbsp. water. Cover it with a lid and leave for a day.
Boil syrup from the remaining water and granulated sugar.
Mix everything, pour into a glass container, seal tightly and send to a cool, dark place for a couple of weeks.

Homemade cocoa liqueur

For this aromatic drink you will need:

800 ml of quality vodka;
100 g cocoa powder;
900 g sugar syrup;
300 ml milk;
lemon juice in the amount of three drops;
4 tbsp water;
vanillin.

Despite the fact that the food set here is much richer, there is nothing complicated in preparing the drink, just follow these instructions:

Pour vodka over vanilla and cocoa. Place the mixture in a cool place for five days, remembering to shake regularly.
Make syrup from lemon juice, granulated sugar and milk.
Strain the vodka and mix with the syrup.
All components are poured into one container, it is tightly sealed and sent to a cool, dark place for two weeks.
Then the liqueur is carefully filtered and infused for another 10 days.
After repeated filtration, the drink can be poured into separate containers.

Homemade almond liqueur

This drink is prepared from a minimal set of ingredients:

125 g sugar syrup;
0.5 l cognac;
15 almonds.

Almonds need to be poured with boiling water, and after the water has cooled, remove the bitter skin from it and grind it using a wooden mortar. First put the nut mass into a glass container, then pour in the alcohol component, season it all with several orange peels and seal tightly. After a month of infusion, the drink is filtered and enriched with sugar syrup.

"Parisian" liqueur at home

The drink under the romantic name “Eiffel Tower” is prepared from the following ingredients:

liter of vodka;
750 g granulated sugar;
5 clove buds;
one cinnamon stick;
two tbsp. water;
250 g orange peels.

These products must be handled according to the following instructions:

First you need to pour vodka over cloves, cinnamon and orange peels.
After ten days of infusion in a warm place, the drink is filtered.
Syrup is made from water and granulated sugar, and all of it is poured into alcohol.
Before using “Eiffel Tower” you need to let it sit for a couple more days.

Homemade “Golden” liqueur on eggs

This drink is attractive for its unusual “golden” color, which is achieved through a combination of the following components:

150 ml of good vodka;
two vanilla sticks;
three fresh yolks;
100 ml milk;
150 g of powdered sugar.

First you need to infuse vodka with vanilla sticks for five days. Then beat the powdered sugar and cooled yolks, carefully separated from the white, into a foam, finally adding milk. Vanilla sticks are removed from the vodka and all ingredients are poured into a container. The drink is ready for consumption after ten days of infusion.

The legendary Baileys at home

It seems that you can prepare this exquisite and truly feminine drink yourself only if you have special equipment and exotic ingredients. In reality, everything is much simpler, and for home-style you will need:

300 g of vodka, or even better, Irish whiskey (perfect);
¼ tsp. grated ginger root;
a little cinnamon;
couple tsp honey;
two yolks;
0.5 tbsp. granulated sugar;
0.5 kg homemade cream;
a couple of packets of vanillin;
tbsp boiling water;
can of condensed milk;
2 tsp coffee powder.

With this food set you need to do the following:

Combine whiskey with ginger, honey and cinnamon, shake well and refrigerate for 5 days.
The drink is filtered several times.
All remaining products are thoroughly blended in a blender, and instant coffee is poured with a spoonful of boiling water in advance.
Both components are mixed in a glass container and infused for several more days.

As you can see, the liqueurs, the homemade recipes for which are given above, are accessible both in terms of time and money. They do not require sophisticated or rare products; the main thing is to maintain proportions, do not shorten the exposure time and do not experiment by replacing the recommended ingredients with others.

The liqueur is characterized by a sweet and pleasant aroma, a tart aftertaste, moderate strength and cloudy consistency. The alcoholic drink does not exceed 27% strength, which is why gourmets value it so much. Traditionally, the liqueur is prepared using berries, coconut milk, coffee, chocolate and other ingredients. Often aromatic spices are added to it to achieve a refined taste and aroma. The technology is not particularly difficult, but before the procedure we recommend that you read the step-by-step instructions. Let's look at the most popular recipes in order.

Mandarin liqueur

vodka - 550 ml.
tangerines - 1.2 kg.
granulated sugar - 260 gr.
orange juice (freshly squeezed) - 525 ml.

If it is not possible to prepare freshly squeezed orange juice, use a store-bought mixture that contains pulp. When adding store-bought products, increase the amount of fresh tangerines by 1.5-2 times to achieve the desired consistency and strength.
Choose only ripe tangerines without unripe inclusions. Wash them with soda, wipe with a sponge and rinse with water. Place on a sieve, wait until dry, then remove the peel.
Separate the white layer from the zest; for this purpose, you can use a thin sharp knife or a vegetable peeler. Cut the tangerine peel into strips, place in a glass jar and pour in vodka. Send to a dark place for 5 days.
Wrap the tangerines in cling film and keep them in the refrigerator while the zest infuses. When the specified period has expired, grind the slices using a blender and combine with orange juice.
Mix the tangerine mixture with granulated sugar, pour into a thick-bottomed pan, and place on the stove. Simmer over low heat for 7 minutes until the granules are completely dissolved. Then remove the container from the stove and cool to room temperature.
Pour vodka tincture into the syrup, stir until smooth, and place the container in a cool place for 3 days. After this, make a filter out of gauze and pass the liquor through it several times.
Pour the drink into sterilized containers, seal, and store in a cool place. This recipe can be used to make liqueur from oranges or other citrus fruits of your choice. Vary the quantity based on personal wishes.

Currant liqueur

black currant - 1.3 kg.
vodka - 1.1 l.
granulated sugar - 765 gr.

If you wish, you can use red currants instead of black currants. Wash the berries, remove the stems, and leave to dry in a colander. Sort through the currants, remove bruised and rotten specimens.
Pour the berries into a jar, add sugar and mash well with a potato masher or other convenient method. Some people prefer to pass the currants through a blender and then knead with sand.
Seal the jar and leave in a dark place for 2 months. During this period, the berries will release juice, which will be the basis for the liqueur. Pass the mixture through cheesecloth and remove the pulp.
Mix the resulting juice with vodka, filter again and pour into dark jars. Seal tightly and send to long-term storage.

Cherry plum liqueur

vodka - 550 ml.
granulated sugar - 270 gr.
ripe cherry plum - 2.4 kg.

Wash the cherry plum, remove the seeds, and place in a glass jar. Cover with granulated sugar, seal and let stand for 2 weeks in a dark place.
Drain the resulting juice, pour in vodka, add 300 ml. clean water and shake the jar. Refrigerate for 2 weeks, then remove from the sediment and evaluate the result.

sugar - 740 gr.
fresh cranberries - 550 gr.
vodka - 630 ml.

It is important to use only fresh and ripe cranberries; frozen products will not work. Sort the berries, separate the branches, wash the fruits in a colander under running water. Leave the composition to drain for a quarter of an hour.
Place the berries in a meat grinder or blender to get porridge. Place in a heavy-bottomed saucepan and add vodka. Cover with a lid, wait three days, then pass the mixture through gauze or a sieve.
Add granulated sugar to the solution, place it on the stove and set the heat to the lowest possible setting. Stir constantly until the mixture reaches a temperature of 75 degrees. After the crystals have dissolved, remove the dishes from the stove and let cool.
Place 3 cloves or a quarter of a cinnamon pod on the bottom of a glass container and pour in the resulting liqueur. Place the jar in a cool place and leave for 5 hours. Once the time is up, start tasting.

Raspberry liqueur

drinking water - 475 ml.
ripe raspberries - 1.3 kg.
vodka - 1.3 l.
granulated sugar - 1.2 kg.

Wash the raspberries, remove the white coating, leave in a colander to drain excess liquid. Place the berries in a glass jar and mash until they form a porridge.
Place the resulting puree into cheesecloth folded in 4 layers. Squeeze out the juice and pour 300 ml into it. water and stir. Add vodka, seal the container with a lid and shake.
Leave the mixture for 2 weeks in a cool and dark place. After the expiration date, filter the liqueur, dissolve the sugar in the remaining water, and pour into the composition.
Strain the liqueur and bottle it. An alcoholic drink is prepared in a similar way from viburnum, lingonberries, gooseberries and other similar berries. The composition should only be stored in the refrigerator.

granulated sugar - 1.25 kg.
vodka - 1.6 l.
dark chocolate (cocoa content from 65%) - 230 gr.
vanilla sugar - on the tip of a knife
fat milk - 700 ml.

Place the chocolate in the freezer until thoroughly cooled (about 5 minutes). Then grate it using a grater with small holes, you will end up with shavings. Place the chocolate in a glass jar, pour in vodka and add vanillin.
Mix the mixture with a wooden spatula, cover, and leave in the cold for a week. Shake the container every day to ensure the solution is saturated.
Pour milk into an enamel pan, add granulated sugar, boil over low heat until the granules dissolve. Then cool, mix the composition into the tincture.
Let the liqueur sit for another week, and don’t forget to shake. If desired, you can pass it through folded cheesecloth to remove any sediment. Store the finished product in the refrigerator for no longer than 2 months.

Banana liqueur

ripe bananas - 4 pcs.
egg white - 3 pcs.
vodka - 325 ml.
condensed milk - 270 gr.
full fat milk - 260 ml.

Peel the bananas, chop them into slices about 3-4 cm wide. Pass the banana slices in a blender; you need to make a puree.
Cool the eggs in the refrigerator first, then separate the whites; you won't need the yolks. Pour cold condensed milk into the whites and, if desired, add a bag of vanilla sugar.
Beat the vanilla, egg whites and condensed milk with a mixer until you get a thick foam. While beating, add the banana puree to the mixer bowl.
Process the mixture at low speed, gradually pouring in vodka. Next, transfer the mixture into a glass container and wrap it in foil to prevent light from showing through. Refrigerate for 40 minutes.
After aging, pass the liqueur through 4 layers of gauze, pour into glasses, and begin tasting. If desired, prepare cocktails based on it. Storage duration - 1 month.

Coconut liqueur

condensed milk - 270-300 gr.
coconut milk - 440 ml.
coconut flakes - 325 gr.
vodka - 715 ml.

As a rule, preparing coconut liqueur is a fairly lengthy process, so you shouldn’t count on immediate results. The maximum effect will be achieved in 3-4 weeks.
Prepare a liter glass jar, add coconut shavings to it and fill with vodka. Close the lid and leave in a dark place for a week.
After the allotted time, make a filter from 3 layers of gauze, pour the liqueur into a bowl so that the shavings remain on the fabric (later they can be used to decorate cakes, etc.).
Mix coconut milk and condensed milk, beat with a mixer and pour in vodka. Seal the container, shake a little and let it brew for another 2 weeks. After cooking, you may need to strain again.

vanilla sugar - 2 pinches
vodka - 530 gr.
granulated sugar - 260 gr.
instant coffee - 60 gr.
drinking water - 260 ml.
dark chocolate - 70 gr.

Mix drinking water with sugar, place the pan on the stove and set the heat to low. When the solution turns into syrup, turn off the burner. Add dry instant coffee and mix well. You can increase the quantity if desired.
Grate the chocolate, pour into a plate and melt in the microwave. You can use a water or steam bath. Add the melted chocolate to the coffee mixture, stir and refrigerate for 1 hour.
Now pour in the vodka. If the liqueur turns out thick, add filtered drinking water in a small amount. Pass the liqueur through a kitchen sieve, pour into bottles and seal. After 4 days you can start using it.

Cream liqueur

cocoa powder - 35 gr.
brandy/cognac - 260 ml.
granulated sugar - 120 gr.
instant coffee - 20 gr.
milk - 40 ml.
heavy cream - 600 ml.

Prepare regular coffee and dilute it with milk. You can use not a soluble composition, but ground grains for cooking. Based on personal preference.
The ideal base for liqueur would be cream with 20% fat content. You can replace them with a dry compound, diluting it according to the manufacturer's instructions.
Pour the cream into a saucepan, place on the stove, and turn on the burner to minimum power. Combine cocoa powder with sugar, pour in the prepared coffee with milk, stir until smooth.
Add the mixture to the cream, simmer for 5 minutes. Stir the liqueur constantly so that there are no lumps in it. For best effect, use a mixer or whisk.
When the mixture begins to boil intensely, turn off the heat. Cool at room temperature, then refrigerate for 2 hours. Next, pour in brandy (can be replaced with cognac).
Pour the finished liqueur into bottles and refrigerate for 2 days. Once the time is up, start tasting by adding ice cubes. Store no longer than 3 months.

Liqueur with condensed milk

condensed milk - 270 gr.
instant coffee - 35 gr.
vodka - 550 ml.
chicken yolk - 5 pcs.
sugar - 30 gr.
cream with fat content from 17% - 540 ml.
vanilla sugar - 15 gr.

Cool the yolks, grind them with condensed milk, add vanilla sugar, pour in heavy cream and beat everything with a mixer. When the mixture reaches homogeneity, heat in the microwave. Add instant coffee and stir.
Beat the mixture with a mixer and at the same time pour in chilled vodka. Add granulated sugar and process the liqueur for another 3 minutes at medium power.
Pass the finished mixture through a kitchen sieve and pour into sterilized bottles. Leave for about 2 days in the refrigerator. Due to the eggs and cream included, the liqueur can be stored for no longer than 5 days.

granulated sugar - 560 gr.
lemon - 12 pcs.
vodka - 1.2 l.

Wash the lemons and cut off the peel with a thin knife. Chop the zest into strips, place in a glass jar, add vodka. It is important to leave the jar covered, but oxygen must enter it. Therefore, wrap the neck with cotton cloth or 5 layers of gauze.
Leave the syrup for a week in a warm and dark room. Shake the container every 12 hours. After two days you will notice a characteristic lemon smell. The liqueur base will be ready the moment the liquid turns bright yellow.
After you achieve the desired shade, filter the solution. Start preparing the syrup. Mix a liter of filtered water with sugar, simmer the mixture over low heat until the granules dissolve. Do not stir the mixture, but do not allow it to burn.
If you carry out the procedure correctly, after a quarter of an hour the mass will become homogeneous and viscous. Turn off the heat and let the mixture cool at natural temperature. Mix the syrup with the alcohol tincture and bottle it.
You may need to strain the liqueur to remove any remaining zest (you can skip this step). Keep the liqueur in the refrigerator for 10-12 days, then taste it.

Mint liqueur

drinking water - 1.3 l.
medical alcohol - 800 ml.
mint - 60 gr.
granulated sugar - 1 kg.
anise (seeds) - 2 gr.

Wash the mint leaves, dry with a towel, and grind in a mortar along with anise seeds. Fill with alcohol and refrigerate for a week. After infusion, filter the composition using gauze.
Prepare syrup by mixing water and sugar. Melt on the stove, stirring constantly. After 5 minutes, remove the mixture from the heat and let cool at room temperature.
Pour the syrup into the mint tincture and refrigerate for 2 hours. Strain the finished liqueur and bottle it. The drink can be consumed immediately, but it is better to keep it for 1 month. Over the specified period, the liqueur will become softer, as a result of which the drinking will be “tastier.”

citric acid - 13 gr.
water - 1.2 l.
granulated sugar - 440 gr.
cherry leaves - 45 gr.
vodka - 500 ml.
chokeberry - 480 gr.

Using a hair comb, remove the rowan berries from the branches, wash and leave to drain. When the fruits are dry, grind them with granulated sugar, place them in a saucepan and cover with filtered water.
Place the container on low (!) heat and cook until the crystals dissolve. The duration of the heat treatment is 7 minutes; 2 minutes before readiness, add 3 pinches of citric acid.
Cool the mixture to room temperature and pour into small bottles or jars. Send the syrup to infuse in a dark place for 3 days. At this time, start preparing the alcohol base.
Mix vodka with the remaining citric acid, shake and wait until the granules dissolve. Pour the solution into jars with syrup, let it brew for another 5 days in a cool place.

Homemade liqueur is ideal for drinking before lunch or dinner. Consider recipes based on black currants, bananas, cherry plums, and chokeberries. Prepare an alcoholic drink with the addition of chocolate, lemon, mint, tangerines, coconut milk, condensed milk or instant coffee.

Video: recipe for Limoncello (Italian lemon liqueur)

If you like not too strong sweet drinks and want to surprise and delight your guests, you definitely need to make homemade liqueur.

The simplest ingredients are suitable for it, and the technology is accessible even to a beginner.

The undeniable advantage of home-made liqueurs is high quality of all its components.

When buying alcohol in a store, you are essentially buying a pig in a poke. Even when choosing products from well-known brands, you are not protected from counterfeits.

Reference! By creating homemade liqueur based on moonshine, you take full control of the preparation process. Strength, composition, unique secrets, taste - you can answer the question on each of these points.

Also, imagine how you surprise your family and friends, putting a delicious and high-quality drink of your own production on the festive table!

Another plus is that when you learn how to prepare liqueurs according to traditional recipes, then you can safely experiment. It’s always interesting to create something of your own, unique and inaccessible to everyone else.

First we need to clarify some Key points when choosing a recipe:

The best option for making liqueurs would be double-distilled moonshine.
Optimal strength 45%.
If moonshine has an extraneous, pungent odor, choose a recipe that contains fruits and berries with a bright aroma.
Most liqueurs are infused for a long time (about three to four weeks). But there are also quick ways - in a few days you will receive a ready-made drink. But keep in mind that slowly maturing liqueur has a deeper flavor.
It is better to use glass containers with a tight lid.
Be especially careful when preparing liqueurs from fruits and berries. Each drink requires its own special method of cutting and chopping the fruit.

How to make from distillate?

Cranberry

Cranberries make a tasty and not too sweet liqueur, rich in vitamin C.

Compound:

200 g cranberries,
1 liter of moonshine,
150 ml of clean water,
100 g sugar.

Preparation:

The berries must be thoroughly mashed or ground in a blender.
Then add sugar there and put it in a cold place for three days.
When the cranberries release juice, fill it with moonshine and purified water.
Cranberry liqueur is infused for 30 days in a dark place. At the same time, it must be shaken thoroughly once every 3-4 days.

After a month, take out the bottle and filter the drink. It is best to use gauze folded in several layers for this purpose.

Distill the liqueur through cheesecloth several times until it becomes clear. Place in the refrigerator for another day.

Cherry

Compound:

500 g cherries,
750 ml moonshine,
150 g sugar.

To prepare this liqueur, both fresh and frozen berries, which are sold in supermarkets, are suitable. The moisture contained in the berries will lower the strength of the moonshine.

Preparation:

Rinse and sort the berries thoroughly. It is advisable to remove the bones.
Place the berries in a bottle and fill with moonshine.
Leave to infuse in a dark, cool place.
After two weeks, pour the drink into another container and cover the berries with sugar. Again, leave both containers for two weeks.
Then the ingredients must be combined again and allowed to brew for fourteen days.

After this, the drink can be filtered, or you can leave the berries in the liqueur.

Watch the video in which an experienced moonshiner explains how to properly prepare cherry liqueur from home distillate:

Chocolate

Chocolate liqueur is distinguished by its original taste and ease of production. Representatives of the fair sex especially love him.

Compound:

500 g chocolate,
1 liter of moonshine,
200 ml water,
500 g sugar.

Preparation:

The chocolate must be ground on a grater or in a blender.
Ideally, it should turn into small shavings.
The choice of chocolate depends entirely on your preferences - you can use only bitter or milk chocolate, or you can mix them together and add white.
Pour moonshine over the chocolate chips and place in a cool, dark place.

After a week, prepare the syrup. To do this, mix water with sugar and boil over low heat. After this, pour the syrup into the bottle with the future liqueur and shake thoroughly.

This drink is best stored in the refrigerator.

Banana

This liqueur is good because it can be drunk neat and used as a base for tropical cocktails.

Required:

2 large bananas,
1 liter of moonshine,
600 g sugar,
200 ml water,
2 tsp vanilla.

Preparation:

You need to start with bananas. Peel them and chop them finely.
Place in a container and fill with moonshine. Place the bottle in a dark place for two weeks.
Then prepare the syrup - mix water with sugar and boil over low heat.
Before removing the syrup from the stove, add vanilla to it and mix thoroughly. Place in a cool place again.
After a month, filter the drink and let it brew in the refrigerator for 5-7 days.

The video shows the process of preparing aromatic banana liqueur:

Cointreau

Required:

1 liter of moonshine 40-45%,
1 lemon,
3 oranges,
200 g sugar,
5 pieces. black pepper (peas),
2 bay leaves.

Reference! Cointreau's homemade liqueur is probably one of the simplest. However, it is rich in flavor and truly tastes like the original!

Preparation:

Remove the zest from the citrus fruits. It is important to cut the zest without touching the white peel.
Place the zest in a bottle, add all the other ingredients and fill with moonshine. The tincture should stand in a cool, dark place for 30 days.
Then filter the liquor and let it steep for another week.

The technology for preparing homemade Cointreau based on moonshine is shown in the video:

Quick Raspberry

Required:

750 ml moonshine,
150 ml water,
1.5 kg raspberries,
250 g sugar.

This recipe stands out among the rest, because by choosing it, you can enjoy the taste of liqueur in just a week and a half.

Preparation:

Pour raspberries into a container and fill with moonshine. Close the bottle tightly and leave for 4 days.
Then prepare the syrup - mix sugar with water and simmer for 5 minutes over low heat. Once cooled, add the syrup to the moonshine bottle.
Leave for one week, shaking the bottle every two to three days. When the specified period has passed, carefully filter the liquor through several layers of gauze.

By experimenting with classic recipes and imagining with new tastes, each of you will be able to create exclusive high-quality drinks. At the same time, the cost of such drinks will be minimal, because all liqueurs are created on the basis of moonshine.

Important! While enjoying your own alcohol, do not forget that moonshine tinctures are quite a strong drink. Use it wisely.

Liqueur is, as a rule, a medium-strength sweet alcoholic drink with a special subtle aroma. Liqueurs are prepared by alcoholizing fruit and berry infusions using traditional spices in the form of essences and essential oils. For alcoholization, purified alcohol is used, possibly at a high concentration of 75–96. The technology for preparing liqueurs includes infusing alcohol with plant materials and spices, straining and filtering infusions, preparing sugar syrup, sweetening, settling and removing sediment.

Preparation of liqueurs at home can be done in two ways: extracting juice from berries and fruits and then adding vodka and sugar to it; by infusing vodka on fruits and berries. The essences included in the liqueur can be made independently using fruits, berries, and herbs. Plants (cultivated and wild) are dried in the shade and ground into so-called vegetable flour - muras. Muras is poured with alcohol and infused for 2–3 weeks, for 1 part of muras 5–10 parts of alcohol. For some plants, aromas are extracted using infusions and decoctions. To flavor liqueurs, anise, cumin, mint, wormwood, hawthorn, chamomile, yarrow, rose hips, pine, linden, fir, marjoram, juniper, St. John's wort, cloves, cardamom, cinnamon, nutmeg, allspice and black pepper, vanilla, star anise, lemon and orange zest, etc.

Raspberry liqueur

1 kg of raspberries, 1 kg of sugar, 1 liter of alcohol, 1 liter of water.

The raspberries are kneaded, poured with alcohol and left for 15 days, shaking occasionally. Syrup is made from sugar and water, descaled, cooled to 30-40C and poured into the infusion, stirred and left for another 2 weeks. Filter, bottle and seal.

Strawberry liqueur (an old recipe)

Sort out the fresh strawberries, pour them into a bottle, add alcohol to cover them, put them in a warm place in the shade for two days, then drain them. Pour three glasses of water over the strawberries, let them stand for 2-3 days and boil 2-3 times with 2.4 kg of sugar. Dilute a quarter of a bucket of strawberry alcohol with this syrup.

Punch liqueur

Take 800 g of sugar, cut the zest from 5 lemons and one orange into small pieces, squeeze the juice out of them, pour 1 cup of boiling water over the sugar, boil twice, cool, pour the squeezed juice from lemons and oranges into this syrup, add sugar there, let it melt completely. Then pour in 1 bottle of rum, 2 glasses of sherry and 2 glasses of high-quality vodka. When it is thoroughly mixed together, strain through a napkin folded in four so that the liqueur is completely pure. Pour into bottles, cork, tar, when you need punch, pour this liqueur into glasses, adding boiling water or tea to taste.

Czech walnut liqueur

30–40 young green nuts, 1 liter of alcohol, a piece of cinnamon and 3–4 buds of cloves, 0.5–0.6 liters of 20–30% sugar syrup.

Cut the nuts of milky-wax ripeness into 4 parts, put them in a bottle, fill them with alcohol, add cloves and cinnamon, seal them and leave for a month. After this, drain the alcohol, filter, dilute to taste with sugar syrup.

Orange liqueur

Zest of 5 oranges, 2 bottles of vodka, 400 g of sugar.

Finely chop the orange zest, pour it into a bottle, fill it with vodka and place it in a warm place (near the radiator) or, if the liqueur is being prepared in the summer, on the window. The bottle should remain here for three weeks. After this, the infused vodka is filtered. Syrup is prepared in bowls of sugar and a glass of tincture. When it boils, cool it a little and pour in the rest of the infused vodka. Then the liqueur in the bottle is left to brew for 2 weeks. The finished liqueur is bottled and, well sealed, stored in a cool place.

Coffee liqueur

2 bottles of vodka, 50 g of natural coffee, 250 g of sugar.

Ground coffee is poured into a glass of water and brought to a boil. The broth is kept for a day in a tightly closed container. Strain into a large container, add vodka, add sugar, heat until the sugar dissolves. Then the liquor is filtered through cheesecloth until completely transparent. The liqueur is kept in bottles for several days, then it gains more flavor, but you can serve it immediately after preparation.

Cherry liqueur

3 kg of cherries, 2 kg of sugar, 2 bottles of vodka.

Place ripe pitted cherries into a bottle. For better flavor, add a handful of broken cherry pits. Those who like spicy flavors can add cinnamon and orange peel. 1 kg of sugar is poured on top and 1 bottle of vodka is poured into the bottle. The mixture is kept for 6 weeks. Then the cherry liqueur is filtered and another 1 kg of sugar and 1 bottle of vodka are added to it. Heat slightly until the sugar dissolves. The cherry is then filtered through cheesecloth or wool until completely transparent and poured into bottles that must be tightly sealed.

Cranberry liqueur

4 glasses of cranberries, 500 g of sugar, 0.75 liters of water.

Mash the cranberries thoroughly, you can put them through a meat grinder, pour vodka in a saucepan, leave for 3-4 days, tightly closing the container with a lid. Then strain into another saucepan through several layers of cheesecloth, add sugar and put on fire, but do not bring to a boil. Remove from heat, dip cloves and cardamom wrapped in gauze in liqueur for five minutes. Then pour into bottles through a funnel covered with gauze. Each straining increases the clarity of the liqueur. Store in a cool place.

Liqueur from beer

1 bottle of beer, 500 g of sugar, 4 teaspoons of instant coffee (you can use ground coffee), 1 bottle of vodka, a pinch of vanillin.

Pour beer into a saucepan, add sugar, coffee, spices, heat until sugar is completely dissolved, pour in vodka, stir and remove from heat. Strain through cheesecloth, if the coffee was natural, and bottle. You can serve it right away, but it’s better to let it brew for a day.

Strawberry liqueur

3 kg of strawberries, 2 kg of sugar, 2 bottles of vodka, 2 glasses of water.

Pour the strawberries into a wide-necked bottle, add vodka and place in a warm place for 4 days, perhaps on a sunny windowsill. Then pour the infused vodka through a funnel with a gauze filter into another bottle, and pour 2 glasses of water into the strawberries, let it brew for 3 days, then pour the mixture into a basin, add sugar and boil the syrup, being sure to skim off the foam. After this, pour the infused vodka into a bowl of syrup, cool, pour into a large bottle, let it settle for several days and pour into bottles through cheesecloth. Seal the bottles well. It should be remembered that at home, the most reliable way to tightly blockage is to cover the plug and head with wax.

Milk liqueur

1 bottle of vodka, 170 ml cream, 2 yolks, 10 teaspoons of sugar.

Mix vodka with cream, add yolks, sugar, a pinch of vanilla sugar, stir well, pour into a bottle and let stand for at least a week.

Mint liqueur

4 sprigs of mint are poured into wide-necked bottles with 2 bottles of vodka, sealed tightly and allowed to brew for 2 weeks. After this, the vodka is filtered, 200 g of sugar is added, heated over a fire so that the sugar dissolves, cooled and bottled.

Raspberry liqueur (early ripening)

3 kg of raspberries, 500 sugar, 2 bottles of vodka.

Pour juicy raspberries into a bottle, fill with vodka and place for 4 days in a sunny window or near the stove if the liqueur is prepared in your own or country house. After this, drain the vodka and strain the berries through several layers of gauze or canvas. Pour sugar into a bowl, pour a glass of infused vodka and cook the syrup, bringing the mixture to a boil. Then turn off the heat and gradually pour the rest of the infused vodka into the syrup. Strain again and pour into a large bottle. It should be tightly sealed and placed in a warm place for 2 weeks. After this, the liquor can be bottled for long-term storage. It is advisable to cover the bottle cap with wax.

Rose liqueur

For 1 kg of rose petals - 1 liter of vodka, 2 kg of sugar and 800 ml of water, food coloring.

Collect newly bloomed rose buds, trim off the white ends and put them in a bottle, fill with vodka so that they barely cover the petals. Place in the sun for three days, then drain. repeat this procedure three times. Strain. Add food coloring for color. Dilute the infusion with syrup made from water and sugar in a 1:1 ratio. Pour into bottles and seal.

Liqueur "Aroma"

Granulated sugar - to taste, sugar syrup - 1 l, rose jam - 1 kg, juice from 1 lemon, vodka 0.5 l, white wine - 750 ml.

Prepare sugar syrup, which should not be very thick and not very liquid, add rose jam and put on fire. Cook until the syrup thickens completely. Squeeze lemon juice into shiro and boil twice. After cooling, pour the syrup with vodka and one bottle of white wine. Leave for a long time. Add sugar to taste. Pour into bottles, seal and store in sand.

Rowan liqueur

Sugar syrup - 1 l, rowan - 1 kg, vodka - 2 l, spices (cloves, cinnamon and lemon peel) - optional.

Fill the bottle with rowan berries, pour cold sugar syrup, vodka and close with a stopper. Place the bottle in a warm place and leave for three weeks. Filter the prepared liqueur and bottle it.

Sugar liqueur

Granulated sugar - 2.5 kg, spices or berry-fruit essences - to taste, vodka - 2.5 l, water - 1.25.

Prepare syrup from water and sugar, descaling. When the syrup has cooled, pour in a little, stirring vodka, seasoned with some spices or berry, fruit essences, then strain, put in a warm place for several weeks so that the liqueur infuses. Pour carefully into bottles. The prepared liqueur can be consumed immediately.

Blackberry liqueur

2 kg of blackberries, 1 liter of vodka, 1 kg of sugar, 0.7 liters of water.

Place ripe, washed and dried blackberries in a bottle, add vodka, keep in a warm place or in the sun for 1.5 months, strain and mix with sugar syrup made from water and sugar. Let it sit, filter, bottle, seal.

Apple liqueur (pear)

1.5 kg apples (pears), 1.5 liters of alcohol, 2–3 pcs. almonds (1 bitter) ½ teaspoon cinnamon, 5-6 cloves, 1 kg sugar, 1.5 liters of water.

Peeled and finely chopped apples (pears) are poured into a bottle, filled with alcohol, crushed almonds, cinnamon, and cloves are added, left for 10 days, shaking daily. The liquor is filtered, bottled and sealed. The liqueur matures within 4–6 months.

Quince liqueur

Granulated sugar - 2 kg, quince - 1.5 kg, cloves - 10 pieces, cinnamon - 2 pieces, vodka - 2 l, water - 0.5 l.

Wash the quince and grate it on a coarse grater. Add a little water and cook until soft. Strain the juice through double-folded cheesecloth and add vodka, sugar, cloves and cinnamon. Bottle the liqueur and let it sit in the sun for 6-7 weeks and then strain.

Vanilla liqueur

Sugar syrup - 2.5 kg, vanilla - 45 g, cinnamon - 45 g, cloves - 3 pcs., vodka - 2.5 l, water 1.2 l.

Pour vanilla, washed but not crushed cinnamon and cloves with vodka and water, place in the sun for 2 weeks, then strain, mix with sugar syrup prepared from 600 ml of water and 2.5 kg of sugar.

Liqueur "Pineapple"

Granulated sugar - 75 g, orange or lemon peel - 60 g, vodka - 1 l, milk - 1 l.

Boil a mixture of vodka, milk, finely chopped orange peel and water. Boil syrup from 750 g of sugar and 400 mo of water and pour both mixtures into a 5 liter jar, tie tightly with paper, place in a warm place for 8 days and shake daily. Then put the liquor in a dark place for 6-8 weeks. After this time, it will be completely cleansed and suitable for use. Filter the liqueur and bottle it.

Viburnum liqueur

Viburnum berries without branches - 1.5 kg, sugar - 1.2 kg, vodka - 1 l, water 400 ml.

Viburnum berries are doused with boiling water, allowed to drain, poured into a bottle, 2 cups of sugar are added, kept in the sun (or in a warm place) for 1–2 days, vodka is added and left to infuse for 7–10 days. A syrup is prepared from the remaining sugar and water, cooled to 30–40 C, poured into a bottle and left for another month. Then it is filtered, bottled, and sealed.

Emerald liqueur

2 kg of peeled green gooseberries, 1 liter of alcohol, 30 young cherry leaves, 1 kg of sugar, 0.5 liters of water.

Place gooseberries and cherry leaves into a bottle, add alcohol, and leave for a week. Prepare sugar syrup and pour it into the bottle. Leave for another week, strain, bottle, and seal.

Cranberry flavored liqueur

1 liter jar of cranberries, 2 cups of raspberries, 2 cups of strawberries, 2 cups of sugar, 1 liter of vodka.

Mash the cranberries, pour vodka, leave for 2-3 days. Cover strawberries and raspberries with sugar and after a day separate the syrup. Mix vodka with cranberries with syrup, leave for a day, strain, and bottle. To make the liqueur thicker, the berries with sugar can be brought to a boil and left for 5-10 minutes, but do not boil. This liqueur can be prepared by first preparing the berries in their own juice.

Coffee liqueur (Polish cuisine)

200 g coffee beans, 2 g vanilla, 1 l alcohol, 0.5 l milk, 0.25 l water, 2 kg sugar.

Grind the freshly roasted grains as finely as possible, add vanilla, pour in alcohol and leave for 10 days, shaking daily, drain the mixture, add a small amount of water, shake, let sit, drain, repeat 2-3 times. Prepare a solution from water, sugar and milk, you can heat it, but do not boil it, pour in the coffee infusion, stir, leave for 4-5 days, filter, bottle, seal.

Chocolate liqueur

300 g dark chocolate, 1 liter of vodka, 0.5 kg of sugar, 1 glass of water.

Chop the chocolate, add vodka, leave for a week, shaking daily. Prepare a syrup from sugar and water, add to the chocolate liqueur, filter, bottle, and seal.

Egg liqueur

8 yolks, 0.5 kg of sugar, vanillin, 1 glass of heavy cream, 0.5 liters of milk, 200 ml of alcohol.

Grind the yolks with sugar, add vanillin, cream, milk and alcohol. Beat everything well with a whisk or mixer. Pour into bottles. Cork. The liqueur matures for 2 months.

Egg liqueur "Ko-ko"

8 yolks, 400 g of sugar, 1 liter of milk, 4 packets of vanilla sugar, 1 liter of milk, 4 packets of vanilla sugar, 1 liter of cognac (or 60% alcohol, 50 g of walnut membranes and 50 g of cherry stems).

Beat the yolks with sugar, add vanilla sugar, pour in warm milk and cognac while stirring. The liquor is filtered through 2-3 layers of gauze, bottled, and sealed. Store in a cool place. Shake well before use. When using alcohol, it is infused on the partitions and stalks for a month.

Liqueur "Syria"

Granulated sugar - 0.5 kg, green walnuts - 5 pcs., fresh nut kernels - 20 pcs., cinnamon - ½ bag, vodka - 0.5 l.

Pour vodka over green walnuts and peeled fresh walnut kernels and add cinnamon powder. Let the mixture stand for 40 days, then add sugar. When the sugar has dissolved, strain the liqueur through filter paper.

Liqueur "Sunny"

Powdered sugar - 150 g, vanilla - 1, 2 sticks, egg yolks - 3 pcs., vodka - 150 ml, milk - 100 ml.

Keep the vanilla stick in vodka for 8 days. Beat egg yolks and powdered sugar until foamy for 6 minutes, add boiled cold milk and mix with vodka, without vanilla. Pour the liqueur, seal tightly and consume after 1–2 months.

Liqueur "Eiffel Tower"

Granulated sugar - 1 kg, fresh orange peels - 250 g or dried orange peels - 150 g, cloves - 4–5 buds, cinnamon - 1 stick, water 2 glasses, vodka - 1 l.

Pour vodka over fresh or dried orange peels, cloves and cinnamon. Keep the mixture in the sun or in a warm place for 10–15 days, then strain and add thick syrup made from 750 g of sugar and 1.5 cups of water to 1 liter of liquid. Pour the resulting liqueur into bottles and seal. Leave for 8–10 days.

Vintage mint liqueur "Summer Greens"

Sugar syrup - at the rate of 1.5 kg of sugar per 750 ml of water, alcohol - 1.5 l, cloves - 1g, nutmeg 1 g, cinnamon - 1g, a mixture of peppermint, fresh roots and alpine grass - 2 g, aromatic calamus - 5 g, young cardamom - 20 g, arnica flowers - 3 g, sage to taste, water 1, 2 l.

Grind the ingredients of the recipe and leave for 2 days in 85 proof alcohol. Then, before distillation, mix with water and add sugar syrup. After tinting with sage, filter.

Cherry plum dessert liqueur

Sugar syrup 66% - 5 l, alcoholized cherry plum juice (fresh cherry plum - 2.7 kg), citric acid, vanillin - 0.1 g, color 3.5 g, tartrazine - 0.1 g, water - 2.0–2.5 l.

Mix alcoholized cherry plum juice with syrup, citric acid to bring the acidity of the liqueur to 0.45 g/100 ml, add vanillin, tartrazine and color. Then strain the drink, pour into bottles and seal. The resulting drink is golden-yellow in color, sweet and sour, with the aroma of cherry plum, strength no more than 25%.

Liqueur "Caprice"

Sugar syrup - based on 4 kg of sugar and 2 l of water, alcohol - 4 l, cloves - 2 g, nutmeg - 2 g, cinnamon - 3 g, lemon balm - 25 g, peppermint - 25 g, cardamom - 50 g, arnica flowers - 8g.

Grind the ingredients of the recipe, then infuse it in 85 proof alcohol for 2 days. Distill the infusion only after adding water, then add cold sugar syrup. After coloring the drink yellow, filter the drink.

Sea buckthorn liqueur

Sugar syrup - 2.6 l, alcoholized sea buckthorn juice - 750 ml (fresh sea buckthorn - 1 kg), blueberry juice - 10 ml (dried blueberries - 4 g), vanillin - 0.2 g, citric acid - 3 g, water - 600–750 ml.

Mix alcoholized sea buckthorn juice and blueberry juice with 66% sugar syrup, add color, vanillin and citric acid to add acidity to the drink to 0.4 g/100 ml. Add boiled water to vodka so that the drink turns out to be no more than 25% strong. The resulting filtered drink is yellow with a reddish tint, sweet and acidic, with the aroma of sea buckthorn.

Almond liqueur "Yadryshko"

Sugar syrup - 125 g, cognac - 0.5 l, almonds - 15 pcs.

Pour boiled water over the almond kernels in a mortar, peel them, then grind them well, add cognac on top, add a few pieces of fresh or dried orange peel. After 30 days, strain the liquid into a bottle and add sugar syrup on top. The resulting liqueur has an original aroma and taste.

Cocoa liqueur

Sugar syrup - 900g, vodka - 800 ml, cocoa powder - 100 g, vanilla, pasteurized milk - 300 ml, lemon juice - 2-3 drops, water - 4 tbsp. spoons.

Pour cocoa powder and vanilla with vodka and keep in a sealed bottle for 4-5 days, shaking frequently. Prepare a syrup from water, sugar, milk, lemon juice and pour it into vodka, strained through a triple layer of gauze or filter paper. Pour the liquid into a bottle, seal it and put it in a dark place for 14 days and shake the contents periodically. On the 15th day, filter again, bottle, seal and leave for another 2 weeks. Then filter again and bottle. Now the liqueur is ready to drink.

Dogwood liqueur

Sugar syrup - 1 l, dogwood berries - 1 kg, vodka - 2 l.

Pour dogwood with strong vodka, leave for 15 days and strain. Then mix the dogwood tincture with sugar syrup and leave in closed bottles.

Natural coffee liqueur

Granulated sugar - 2.5 cups, coffee - 50 g, lemon juice - 1 teaspoon, cognac - 600 ml, water - 3 cups.

Brew coffee in 1.5 cups of water. Close the container tightly with a lid and let the coffee brew sit for 24 hours. Boil sugar syrup from 2.5 cups of sugar and 1.5 cups of water. Add lemon juice, strained coffee broth and cognac to the syrup. Pour the liqueur into a bottle and let it sit for 2-3 weeks.

Liquor “Night in Venice”

Granulated sugar - 1 kg, coffee - 100 g (coffee solution 250 ml), vanilla - 1 stick, vodka - 0.5 l, water - 750 ml.

Leave the vanilla stick in vodka for 8 days. Boil syrup from 1 kg of sugar and 750 ml of water and descale it. Brew a strong solution from freshly roasted ground black coffee. When the syrup and coffee have cooled completely, mix them and pour into the vodka. Remove the vanilla, shake the liqueur thoroughly, pour into bottles and seal tightly with corks. Leave to mature for 2–3 months.

Caraway liqueur

Granulated sugar - 300 g, cumin - 2 tablespoons, vodka - 300 ml, water - 750 ml.

Pour cumin into a bottle, fill it with vodka, seal tightly and place in a dark place for 12 days. Then strain the mixture and mix with sugar syrup made from 750 ml of water and 300 g of sugar. The liqueur is ready to drink.

Cumin - coriander liqueur

Granulated sugar - 2.5 kg, vodka - 2.1 l, caraway seeds (fruit) - 100 g, coriander (fruit) - 30 g, orange peels - 30 g, citric acid - 0.6 g.

Prepare an aromatic alcohol tincture based on cumin, coriander and orange peel, mix with granulated sugar, add citric acid. Then leave the bottle at room temperature until crystals form. After crystallization is complete, pour the liquid through a filter into bottles and seal well. The resulting drink is colorless, sweet, slightly pungent, with the aroma of cumin with a subtle scent of coriander and orange.

Golden yellow rosehip liqueur

Rosehip - 0.5 kg, vodka - 1.5 l, cinnamon - 1 piece, peel of ½ orange, sugar syrup - 400 ml.

Infuse frozen rose hips and orange peel with cinnamon in strong vodka for 15 days. Then strain the liquid, add cooled sugar syrup, mix well and pour into bottles.

Chocolate liqueur

Sugar syrup - 100 g, chocolate - 150 g, vodka ½ l.

Mix melted chocolate and chocolate powder with vodka, put in a cool place and let sit for a week. Boil sugar syrup. Then mix the resulting syrup with chocolate vodka infusion and strain.

Egg liqueur

Powdered sugar - 300 g, vanillin - 2-3 sachets of powder, egg yolks - 3 pcs., milk - 0.5 l, wine syrup - 100 ml.

Grind the egg yolks with a wooden spoon, add powdered sugar and continue grinding for another half hour. Pour in warm milk and stir the mixture well, then add vodka and vanillin. Strain the liqueur through cheesecloth and pour into bottles. The liqueur is ready to drink.

Liqueur "Cherry aroma"

Granulated sugar - 400 g, dry red wine - 0.5 l, rum - 250 ml, cherry essence - 10 ml.

Add rum, vanillin and sugar to dry red natural wine. Shake the liquid well until the sugar is completely dissolved. Then strain the liqueur through filtered paper or thick cloth. Flavor the liqueur with cherry essence, which gives the liqueur a particularly pleasant taste.

Barberry liqueur

Sugar syrup - 400 ml, barberry - 0.5 kg, vodka - 1 l, cinnamon - 1 piece, lemon peel - 1 piece, cloves.

Mash the barberry, add spices, pour vodka and leave in a closed bottle for 10–14 days. Then strain and pour in sugar syrup. Stir the prepared liqueur well and pour into bottles.

Czech elderflower liqueur

Granulated sugar - 0.5 kg, elderberry juice - 1 kg, cloves - 3–4 pcs., vodka - 1 l, rum 100 ml, cinnamon - 1 piece, cloves - 4 pcs., lemon peel - 1 teaspoon.

Boil elderberry juice with spices and sugar for about 15 minutes. Then leave for a day, strain and mix with vodka. Store in bottles in a cool and dark place.

Cherry flavored liqueur

Granulated sugar - 0.5 kg, cherry -1 kg, cloves - 3-4 pcs., vanillin - 1 packet of powder, cinnamon - 1 piece, nutmeg - 1 pc., cherry leaves - 2-3 pcs., vodka - 750 ml .

Remove the stems and pits from ripe cherries, pour into wide-necked bottles and cover with sugar. Add cloves, vanilla, a piece of cinnamon, nutmeg, cherry leaves. Leave in the sun for 8–10 days, then add strong vodka. After 4-5 weeks, strain and bottle.

You can prepare cherry liqueur by adding only cinnamon, cloves and crushed cherry pits for flavor.

Liqueur "Terry cherry"

Granulated sugar - 250 g, crushed cherry pits - 10 pcs., rum - 300 ml, dry natural wine, white natural wine - 100 ml, vanilla ½ stick, water - 100 ml.

Pour crushed cherry pits into a bottle, add rum, dry natural wine, natural white wine, syrup from 100 ml of water and 250 g of sugar and add vanilla. Place the bottle, sealed with a rubber stopper, in a dark place for 6 weeks and shake frequently. Then strain through filter paper and thick cloth and bottle.

Liqueur from pears or apples “Nakhichevan”

Granulated sugar - 750g, juice - 1 l, sugar syrup - 750 g sugar and 3 glasses of water, vodka - 1l, water - 1l.

Wash the cooked pears or aromatic apples, grate them on a coarse grater and put them in a wide-necked bottle. Pour vodka and leave in the sun for 4-5 weeks. Strain the released juice, add sugar syrup. After a week, strain the finished liqueur through filtered paper.

Blackcurrant liqueur

Granulated sugar - 800g, flower honey - 200g, currant liquid and vodka - 1l, currant leaves - 2–3 pcs., water - 0.5l.

Sort out the blackcurrant berries, put them in a glass jar and fill them with strong vodka. Add a few currant leaves and leave for 5-6 weeks. Filter the liquid, add flower honey and syrup made from sugar and water. Strain the resulting liqueur.

Redcurrant liqueur

Granulated sugar - 800g, red currant juice - 1 l, vodka - 750 ml, water - 2 glasses.

Wash the currants and separate the berries. Pour into a bottle along with 4-5 currant leaves and fill with vodka. Seal the bottle and keep it in the sun for 5-6 weeks. Strain the separated juice and add the prepared thick sugar syrup (at the rate of 800 g of sugar per 2 glasses of water).
Filter the liqueur, pour into bottles and seal well.

French rum liqueur syrup

Granulated sugar - 1 cup, rum - 0.5 cups, water - 1.5 cups.

Cook sugar and water over high heat until a thick syrup forms. This will take 4–7 minutes. Remove from heat. Add rum.

Liqueur "Fiery"

Granulated sugar - 1.5 kg, red currants - 2 kg, vodka - 2l.

Sort out the red currants and add them to a bottle or jar with sugar. After 0.5–2 months, strain the juice, add vodka and bottle it.

Clear red sloe liqueur

Blackthorn - 1 kg, vodka - 1 l, sugar syrup - 400 ml, cloves - 5 pcs., grated nutmeg - ¼ teaspoon.

Peel the thorn fruits and mash them. At the same time, crush five seeds from the fruit. Then place the mixture in a bottle, add vodka, add spices and leave for 10-15 days, closing the bottle with a fermentation stopper. Strain the mixture, add strong sugar syrup, stir and leave for a day, pour into bottles.