Tincture of reddish rowan at home; 7 best recipes

Tincture of reddish rowan at home - 7 best recipes

Autumn is the time when you have the opportunity to replenish your supplies with fruits and berries. In the middle of them, a reddish rowan occupies a special space. Even in ancient times, our forefathers knew about the medicinal properties of this plant. Useful properties were used to heal various ailments and added to food.

Nowadays, it is used in cooking and cosmetology. Despite the bitter and tart taste, rowan berries make good alcoholic drinks - tart wine, fragrant liqueurs and liqueurs, savory moonshine. And the tincture of reddish rowan is considered a very elite, unique drink that will decorate any feast.

Because of its own specific taste, at home, reddish rowan is mainly used to make only alcoholic drinks, and less often compotes and jam. Additional ingredients are added to recipes for rowan tinctures: spices, citrus fruits, dried fruits, ginger, herbs, honey and sugar. Vodka, sugar moonshine, alcohol, and less often cognac, brandy, and rum are used as alcohol.

Harvesting and storage of berries
Rowan tincture with alcohol
video - a common recipe for making rowanberry
“Nizhyn mountain ash” - an ancient recipe
Tincture of apples and reddish rowan
Rowan tincture with vodka and mint
Recipe for reddish rowan tincture with cognac
Swift tincture of reddish rowan with cinnamon

Harvesting and storage of berries

Usually, the collection of reddish rowan fruits occurs either before or after the roses. In the first case, it is September, the berries become large and turn a striking reddish color. The collected rowan at this time has an increased bitterness and is not as juicy. But it can be stored for a long time and is excellent for drying for future use.

Rowan collected after frost becomes sweet, juicy, and easy to collect. Such raw materials are more suitable for jams, juices and tinctures.

In order to preserve the fruits longer, they are dried. Beforehand, the berries are washed and sorted, leaving the larger ones. Then dry on a towel and place on a baking sheet. Drying occurs at a temperature of 70-80°C. Part of the rowan can be caramelized by keeping it at a temperature of 170-180C for 20 minutes; such fruits will give the drink color and additional flavors.

Rowan tincture with alcohol

This is a traditional rowan tincture; by analogy, you can create a drink using high-quality moonshine, the alcohol strength must be at least 50%. The freshest, frozen rowan is suitable for this recipe. Instead of sugar, honey can be used, adding it to taste, but the neat appearance of the drink is slightly spoiled, because honey imparts cloudiness to the tincture.

Ingredients:

Fresh reddish rowan – 3 kg;
Sugar – 250 gr;
Alcohol 50-60% – 2 l.

How to create:

Separate the fruits from the tassels, wash with water, and dry on a towel.
Place the berries in a five-liter container, sprinkling any layer with sugar.
Pour in the alcohol base, filling the contents of the jar up to the shoulders. Infuse the berries for 10 days.
Strain the infusion into a clean container and leave for 2-3 weeks before use.

The remaining berries can be reused by filling them with a new batch of alcohol and leaving for 1-2 months.

video - a common recipe for making rowanberry

“Nizhyn mountain ash” - an ancient recipe

Tincture is the owner of the prestigious Large Gold Medal, acquired in 1889 at the Global Exhibition in Paris. All French newspapers wrote about this drink as a Russian miracle. The tincture owes its creation to the Russian “Vodka King” Pyotr Arsenvich Smirnov. And its recipe was kept secret and a special legend was even invented about its origin.

To make the drink, we use the unique Nevezhinsky rowan, collected after the first autumn frosts; it becomes the softest and sweetest. Or use other cultivated varieties with the highest sugar content. For alcohol, grain or fruit distillate (as in the ancient recipe) has proven to be ideal, but vodka or alcohol diluted with water will do.

Composition of Nizhyn tincture:

Reddish rowan;
Strong alcohol 45-50%.

How to cook:

Wash the collected berries, removing all dirt, and let them drain.
Fill the container 100% with rowan berries, without compacting. The standard is to use an oak barrel, but if you don’t have one, you can get by with a glass jar.
Fill the barrel with distillate to the top and seal with a stopper.
After a day, the rowan will absorb some of the alcohol, so you need to top up the container until it is completely full. Repeat the function for the first three days.
After two weeks, turn the barrel over a couple of times, being careful not to shake the contents, so as not to damage the berries. Then rotate the container in this way for any two weeks, for 2 months.
Strain the infusion from the barrel and pour into bottles. Withstand at least 6 months, 1 year as standard. The longer the tincture is aged, the tastier it becomes.

To soften the tincture, you can add fructose. 1 teaspoon per liter of drink. The shelf life in a closed container in a cool, dark place is unlimited.

Tincture of apples and reddish rowan

Ingredients:

Vodka – 750 ml;
Rowan berries – 250 gr;
Apples – 0.5 kg;
Sugar – 150 gr.

Rowan tincture with vodka and mint

A unique tincture with a pleasant strong taste and refreshing aroma. This drink is pleasant to drink both on a hot afternoon and in the evening in the company of friends. You can replace the mint in the recipe with lemon balm.

Components:

Reddish rowan fruits – 500 g;
Vodka – 1000 ml;
Sweet sand – 50 g;
Fresh mint - to taste.

How to create:

Prepare the berries as in previous recipes, crush them into a paste with a rolling pin.
Place in a glass container and add vodka.
Leave for 15 days.
Strain the vodka infusion and squeeze out the thick fraction using gauze.
Fry the sugar in a frying pan until it turns coffee brown, add to the infusion and stir thoroughly.
Pour boiling water over the mint and heat over low heat for 15 minutes. Allow to cool and add mint water to the tincture.
Pour the drink into bottles and leave for 5-7 days before testing.

Recipe for reddish rowan tincture with cognac

Based on the ingredients, this drink is financially expensive. But rowanberry, made with cognac, will satisfy the needs of even the most fastidious gourmets with its smell and taste.

Compound:

Cognac – 500 ml;
Rowan – 250 gr;
Honey – 2 tbsp;
Oak bark – 1 tbsp;
Zest of half an orange.

How to create a tincture:

Place untainted berries, along with the rest of the ingredients, in a jar.
Pour in cognac, close the lid, and shake.
Leave in a cold place for three months.
Strain the rowan extract and filter through cotton pads.

Swift tincture of reddish rowan with cinnamon

Components:

Rowan – 1 kg;
Moonshine, vodka – 500 ml;
Sugar – 300 gr;
Water – 500 ml;
Zest of half a lemon;
Cinnamon – 1–2 sticks.

Step-by-step manufacturing recipe:

Make regular syrup from water and sugar.
Pour boiling water over the fruits for one minute.
Rub the berries through a fine sieve. Squeeze the rowan juice through cheesecloth.
Grind the cinnamon with a rolling pin.
Mix rowan juice, zest, cinnamon and syrup in a jar. Pour in sweet moonshine.
Leave in the refrigerator for a day.
Filter the tincture.

Attention, excessive alcohol consumption is harmful to your health!

Two recipes for drinking tinctures from chokeberry and reddish rowan

Since ancient times, rowan tinctures with vodka (alcohol, moonshine) have been used in folk medicine for the prevention and treatment of various diseases. But the drinks turn out to be so tasty that it has become fashionable to drink them simply for the sake of enjoyment. We will figure out how to create a tincture of chokeberry or reddish rowan at home using two proven recipes.

Rowan must be collected after the first frost so that the berries are sweetish. Try to use only huge and juicy fruits, they release juice better and contain many necessary substances. Suitable alcohol bases include ethyl alcohol diluted with water to 40-45%, store-bought vodka, cheap but high-quality cognac, or perfectly purified moonshine without the corresponding aroma of fusel.

Chokeberry tincture

A simple option, the sweetness can be adjusted at your own discretion, and to reduce the strength, dilute the tincture with water.

Ingredients:

dark rowan – 3 kg;
vodka – 1 liter;
sugar (honey) - to taste.

Recipe

1. Separate the berries from the bunches, wash and dry.

2. Fill a glass container 2/3 full with rowanberries, add vodka. It is important that the vodka covers the layer of berries one hundred percent, otherwise the tincture will not work.

3. Close and place in a dark space at room temperature for 3 weeks. Shake once every 2-3 days.

4. Filter the rowan tincture through a layer of gauze, add sugar or honey to taste, dilute with water if desired, mix and pour into bottles.

The result will be a dark brown drink. The corresponding highlight is the absence of the aftertaste of alcohol. Strength – 32-34% (without sugar and water). Shelf life in hermetically sealed bottles away from sunlight is up to 5 years.

The remaining berries can be reused. Just fill them with alcohol base and leave for 4 weeks. The secondary tincture will be no worse than the first.

Chokeberry in vodka restores the functioning of the intestinal tract, lowers blood pressure, provokes the outflow of bile and removes heavy alloys from the body. For healing purposes, it is recommended to drink no more than 20-30 ml per day.

Tincture of reddish rowan

The production technology of this option differs from the previous one, since due to the characteristics of the raw material, it is more difficult to infuse vodka on reddish rowan: the berries do not contain much juice and its release must be promoted.

Ingredients:

reddish rowan - 2 kg;
sugar – 1 kg;
vodka – 1 liter;
water – 1 liter.

Recipe

1. Mash the berries and pour the resulting mass into a glass container.

2. Prepare syrup from water and sugar (mix, bring to a boil, simmer for 3-5 minutes over low heat, skimming off the snow-white foam). Add the hot syrup to the container with the reddish rowan. Mix.

3. When the mixture has cooled to room temperature, pour in vodka. Stir again and cover tightly.

4. Infuse in a dark, warm place for 3 weeks. Shake once every 3 days.

5. Filter the tincture through cheesecloth, squeeze out the berry pulp well. Pour the drink into storage bottles and seal tightly. If sediment or turbidity occurs, filter through cotton wool.

The result will be a pale red tincture with a corresponding rowan aroma. In limited quantities (20-30 ml per day) it is used to prevent colds and diarrhea. Strength – 8-10% (according to the proportions in the recipe). Shelf life in a black place is up to 2 years.

Rowan tincture: 6 recipes at home

Unlike chokeberry, reddish rowan has an indescribable smell and taste. This is a real find for lovers of tasty homemade alcohol.

They also make wine and liqueur from rowan

1 Tips before starting
2 Soft tincture of rowan
3 Fragrant rowan in cognac
4 Traditional rowan tincture
5 Tincture of reddish rowan and oak bast
6 Tincture of reddish rowan and apples
7 Another recipe for reddish rowan tincture

Tips before the start

It is better to collect rowan after the first frost, then the fruits become softer and slightly sweeter. Frost can also remove the bitterness that is characteristic of this berry.

Try to use juicy and large fruits. As a guide, take cultivated varieties that are simply made for savory drinks.

To make rowan tincture, food grade alcohol, vodka, double-distilled moonshine, and, of course, cognac are suitable. Cognac is already a classic that our people really love.

Now let's move on to the recipes. We have prepared for you three of the best drink options that will certainly suit your taste.

Soft tincture of rowan

The indicated amount of ingredients will yield about 10 liters. fragrant drink.

Ingredients

Reddish rowan – 6 kg

Edible alcohol (45–50%) – 6–8 l.

Sweet sand – 500 g

Preparation method

Place peeled, washed and slightly dried rowan berries in layers in a glass bottle of a suitable size, alternating with sugar.

Now we pour in the prepared alcohol base, it should cover the berries one hundred percent. Leave for a month in a dark place at room temperature.

During the first week, we add alcohol from time to time so that the berries are constantly under the “alcohol blanket”.

After a month, pour the tincture into a clean container and pour in a second portion of alcohol. We insist under the same criteria for another 1.5 months.

Then mix the second infusion with the first and filter it.

Bottle and leave in a cool place for at least 2-3 weeks to stabilize the taste.

The longer the rowan drink sits, the richer its taste and smell will become.

Fragrant rowan on cognac

Ingredients

Oak bark - 1 tbsp. l.

Preparation method

We sort through the rowan trees, remove spoiled berries, ridges and other debris. Then we wash it and dry it slightly with cardboard towels.

Pour the prepared fruits into a glass container, pour in cognac, add honey and oak bark.

Mix thoroughly until the honey is completely dissolved and leave for 1-3 months in a dark, cool place.

We drain the finished infusion and leave it for another few months, until it is completely clarified.

Before tasting, we filter the drink and bottle it.

Traditional rowan tincture

Ingredients

Reddish rowan berries – 1 kg

Preparation method

We process the rowan literally in the same way as in previous recipes.

Place the prepared fruits in a glass container and fill with alcohol. Leave for three weeks in a dark and cold room.

If desired, you can sweeten the drink slightly at this step.

We filter the finished rowan tincture and bottle it.

Before tasting, it is better to keep the drink for another couple of weeks.

Tincture of reddish rowan and oak bast

Ingredients

Rowan – 1 glass

Oak bast – 1 tbsp. l.

Preparation method

Place a glass of selected berries, collected after the first frost, in a bottle, fill with vodka, add honey and pieces of oak bast (this is the part of the bark that is adjacent to the tree, to get it, just cut and peel one twig). Seal the bottle and leave for several months.

Tincture of reddish rowan and apples

Ingredients

Reddish rowan – 500 g

Fragrant ripe apples – 1 kg

Preparation method

Thoroughly wash the rowan berries collected after frost, discard in a colander, drain and separate the berries from the stems.

Wash the apples, dry them, remove the core and cut into rings.

Place apples and rowan berries in layers in a huge jar, sprinkling any layer with sugar, then pour in vodka so that the fruit is one hundred percent covered.

Tie the neck of the jar with gauze and leave it to stand at room temperature for 2-3 months until the berries discolor.

After this, filter the tincture, bottle it and store it in a dark, cool place.

Another recipe for reddish rowan tincture

Ingredients

Vodka – 500 ml vodka

Reddish rowan – 2 dense brushes

A pinch of citric acid

Preparation method

Remove the rowan from the branches, sort and wash. Let the water drain.

Boil water, add berries and let it boil.

Immediately remove from heat and discard in a colander.

Transfer to a jar, add sugar and citric acid, stir.

Pour vodka, close the jar, leave for 5 days.

Then drain the tincture, strain, and store in tightly sealed bottles in a cool, black place.

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3 favorite recipes for moonshine tinctures with mountain ash

Now we will tell you how to create an excellent tincture from rowan berries (reddish and chokeberry) using several methods. This drink not only has an excellent taste and smell, but is also very beneficial for health. With even consumption it is obvious.

But first, some manufacturing tips.

Useful tips for making

Well, now specifically to technology.

3 favorite recipes for rowan tincture

Obviously, there are even more recipes, but we will list the most important ones. By changing the proportions and using additional ingredients, you can prepare dozens of other options based on them.

Frisky recipe

Ingredients

Frozen rowan (reddish or chokeberry)

Alcohol strength 40-60 degrees

Sort the berries, remove debris and wash.
Pour into a 3 liter jar. Do not compact!
Pour alcohol over the berries. All fruits must be hidden under alcohol.
Close the lid tightly and leave to infuse for 3-4 days in a black, cold space.
After time, you will receive a bright red tincture with a very powerful rowan aroma and full taste.
Before drinking, it is better to filter the drink through gauze or a cotton pad.

Traditional recipe

Ingredients

Frozen rowan (reddish or chokeberry)

Alcohol strength 50-60 degrees

Sort the berries, clean them of debris, carefully dry them and wash them.
Pour the berries into a jar (3 liters), crush lightly to obtain juice. Add honey and oak chips.
Pour the contents with alcohol, stir until the honey is completely dissolved and close the lid. Leave to infuse in a dark, cold space for at least 1 month.
Before use, it is better to filter the tincture through gauze or a cotton pad.

Rowan tincture with cognac

Ingredients

Cognac (store-bought or homemade)

Frozen rowan (reddish or chokeberry)

Mix the ingredients in a 3-liter jar and seal tightly with a lid. To seal, you can line the neck with cling film in advance.
Leave in a black place for 2 weeks. For the first few days, shake the tincture from time to time.
Strain the tincture through cheesecloth or a cotton pad. Re-seal and let sit for another 1 week.

As a result, you will get a ruby tincture with a catchy rowan aroma and a pleasant sour taste.

Obviously, the list of recipes for rowan could be continued for a long time. But we believe that a little imagination wouldn’t hurt in this matter. Above, we have already listed the ingredients with which you can enhance and change the taste of the most ordinary tincture beyond recognition. So try and create! Success in the latest experiments!

Fundamentally! To make savory liqueurs you need a high-quality distillate, which cannot be obtained without a good moonshine still. In our online store you will find devices of various types (from traditional ones with a steam chamber to modern columns with a selection unit) and price categories. Anyone can find something close to themselves.

Just click on the link below and head over to our store.