*************** *************** OUR SMAK
(C) Golovko
Coffee Liqueur
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Per 100 g of natural coffee-ground into the dust -
3 / 4 liters of drinking alcohol, 10 g vanilla sugar, 750
g sugar, 0.5 liter of boiled water, 2 tbsp. tablespoons milk.
Ground coffee and vanilla sugar alcohol is poured into
glass jar, tightly sealed and give it brew for a week. Dishes
on a daily basis is shaken. Then, without shaking, pour the
infusion through a funnel with a filter made of cotton into
another container. Precipitate Pour a little water, shake and
leave until the haze does not settle. Then filtered through
cotton wool and the infusion is poured to the ground. The
balance of the water is heated, dissolved in it the sugar, pour
in the coffee extract and mix. After that, add the boiling
milk, shake and leave for a week for clarification. Clarified
extract again poured through the filter in the bottle. The
longer the drink will insist, the tastier will!
Cherry brandy
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At 750 g of ripe cherries - 3 / 4 l of drinking alcohol
750 g sugar, 250 g of water.
Cherries (with pits) pour alcohol in the bank
tightly sealed and insist week, every day
shaking. Then pour the infusion through a funnel with
fleece (as in the previous recipe) into another bowl,
and berries sprinkled with sugar and mix with it,
shaking the dishes. Then sealed jar and put
in a warm place for 2-3 weeks, stirring every
day, until sugar dissolves. Once in
bank formed by the liquid (syrup), it is poured through a
funnel into a bowl that holds the previously cast infusion.
Half of the water (125 g) is heated, pour, shake the remaining
berries and then poured this liquid through a funnel with a
cotton swab in the previously cast tincture and syrup. Repeat
this operation, using remaining water. The resulting liquid is
left on 2-3 weeks for clarification, and then poured liquor
in the bottle through a funnel with a filter.
Liqueur, black currant
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On 400 g of ripe black currants - 3 / 4 liters of drinking
alcohol, 750 g sugar, 250 g of water.
Cooking as well as cherry, with the only difference is that
after with currants will be merged infusion, berries lightly
knead (do not crush seeds) and then fill with sugar.
Egg liqueur
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At 5 egg yolks - 250 g sugar, 1 / 3 liters of milk,
250 grams of grain alcohol, 250 grams of cognac or vodka
"Stark, 1 teaspoon vanilla sugar.
Milk, bring to a boil and cooled. Yolks
triturated with sugar, adding vanilla sugar to
obtain a homogeneous mass, which was diluted ostuzhennym milk
and pour into a large jug. Pour alcohol and brandy, stirring
the mixture thoroughly shaking. You can taste the liquor in 4-5
days, shaking before pouring.
