Red rowan liqueur

Red rowan liqueur

Red rowan liqueur is easier to prepare than usual, it will only take you half an hour of free time! You will receive a fragrant, moderately sweet drink with a beautiful amber color.

Ingredients

• 1.5 kg red rowan
• 1 kg sugar
• 1 liter of vodka
• 1 liter of unspoiled water

Recipe for making a dish at home

1. Mix water and sugar in a saucepan and put on heat. Stirring, bring the syrup to a boil and simmer for 10 minutes, occasionally skimming the foam from the surface.
2. Separate the berries from the branches, place in a sieve and scald with boiling water. Pass the reddish rowan through a meat grinder, transfer the resulting mass into a gauze bag made of 2-3 layers of gauze and carefully squeeze out all the juice into a bowl or pan.
3. Combine the cooled syrup with rowan juice and vodka, stir and pour into glass bottles of a suitable size. Seal them tightly with lids or corks and send them for storage in a cold and dark room.

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Bitterly? Sweet? Tart? Making red rowan liqueur at home

Rowan liqueur is one of the most exciting “ladies’” drinks, which combines an enchanting bouquet of a wide variety of tastes: sour, sweet, bitter, astringent. This is truly an extraordinary, very fragrant, moderately generous booze that will certainly amuse alcoholic aesthetes and lovers of unique tastes.

Rowan is one of the few berries that are still available in wild form in the middle zone (fortunately, December is not winter at all today). We already have an article on rowan tincture on our website. This year, rowanberry (albeit, according to a slightly different recipe) became my “exclusive” - the best drink prepared all season, and during its production I made red rowan liqueur at home - it came out by itself, from the surplus from the tincture.

In general, I am describing the best, in my opinion, method of making rowanberry along with a recipe for rowan liqueur, which gave a beautiful result - 2 independent, not similar to each other, tasty drinks in different ways. Well, as usual, I’ll give you a couple more traditional liqueur recipes.

Recipe for rowan liqueur and tincture 2 in 1

In fact, I took on this labor-intensive method because I wanted to create rowan wine. But, due to events (it got sharply cold, and there was no heating yet), the wine didn’t work out for me, so I had to quickly decide something with the raw materials. The result was an amazing mountain ash - almost the best tincture I have ever tried, and, in addition, a very, very good liqueur.

So, I had a small bucket of rowan (l. 10), alcohol and sugar. Pick the berries at least after the first frost - then they will taste less bitter. Sort the rowan, separate from the brushes, rinse and dry. After this, it must be passed through a meat grinder (it is better to choose a large mesh). Squeeze out the juice through several layers of gauze or a loose cloth. Yes, this is a troublesome task, there’s a lot of fuss, but believe me, it’s worth it! To compare, I made a bottle of ordinary rowanberry with a whole berry - the drink is no match for the one that was infused with cake.

After separation, I got about a liter of cake and only 600 ml of juice, rowan is a dry berry. Now we are preparing the drinks separately.

Development of tincture production

Fill the jar to a third with cake, fill it with 50-degree sorting to the top. Leave in a warm, dark place for 2 weeks, shaking once a day. After this, drain through cheesecloth, squeeze out the remaining ground berries well, and filter the drink through a cotton filter.

I got about 4 bottles of this tincture. One will be needed for liquor.

For the rest of the drink, prepare caramel syrup and regular sweet syrup (read how to create them in this article). Add caramel (I used about 150-200 ml) and sweeten to taste (it’s important not to overdo it here, the syrup must be added evenly and tasted). After this, the mountain ash must rest in a dark place for another 2 weeks, better - a month, even better - six months. Tested - the smell improves noticeably with each week of aging.

The liqueur comes out superbly fragrant, with a catchy almond tone, a careful nutty accompaniment and a subtle caramel note. The color is cognac, red, very beautiful. And none of the tasters could guess what he was drinking at all - the options ranged from apricot kernels to homemade cognac. But everyone smacked their lips :)

Development of liqueur production

I added water and sugar to the rowan juice according to the table from the rowan wine recipe (based on strong wine - approximately 360 ml of water and 360 grams of sugar). I decided to ferment it with wild yeast - there was no frost yet. To be sure, I poured a glass of fermenting pink grape wine in there and placed it under the shutter. The wort fermented, but fermentation ended already on the 3rd day. It was possible, of course, to add CHKD there, but this year the wine tests were enough for me, so I started using a different method - I put my entire mixture in the freezer for a couple of days to eliminate the bitterness (alternatively, it can be boiled).

After this, the fermented juice simply stood in the refrigerator until the tincture was prepared. During this period of time, sediment has formed in it - the liquid must be decanted using a straw. Combine both drinks, mix thoroughly, sweeten if necessary. The liqueur comes out a bit cloudy, but with further aging, its cloudiness gradually disappears. You can additionally filter it through a dense filter or clarify it using one of the “wine” methods.

Recipes for homemade rowan liqueurs

After my experience, I searched for similar recipes online and came across several interesting methods for making red rowan liqueur at home, which should yield excellent results. In any case, I advise you to create mountain ash only with cake, and consume the juice using any of the above methods.

Regular rowan liqueur with vodka

• 2 kg of red rowan berries - just juice
• 1 liter of vodka/alcohol/moonshine 40-50%
• 1 kg sweet sand
• 1 liter of unspoiled water

Everything in this recipe is simple, except for extracting the juice - if you don’t have an electric meat grinder, this will be very difficult, forgive the involuntary joke, to pull off. To make the process easier, you can scald the berries with boiling water (if you are not going to use their tincture). You can also add lemon zest (from a quarter of a lemon, no more) and cinnamon (1-2 cm sticks) to the recipe.

1. We extract juice using any easily accessible method.
2. Cook the syrup from all the sugar and water, lemon zest and cinnamon (if using) - about 10 minutes, skimming off the foam.
3. Combine the cooled syrup with juice, add vodka, seal, shake and place in a dark, warm space for a month.
4. After settling, the liquid must be filtered and that’s it – it’s ready for use.

Homemade liqueur "Red Rowan"

This drink is even easier to prepare than the previous one, because the juice from the berries is stretched with the help of sugar. In fact, this is a sweet rowan liqueur made with vodka, but with certain aspects.

• 2 kg red rowan berries
• 1.5 kg sweet sand
• vodka/alcohol/moonshine 40-50% - as needed

The washed and sorted berries need to be slightly mashed and placed in a jar or bottle with a wide mouth, put it all in a warm space and shake well a couple of times a day. The liqueur will sit for up to 2 weeks until all the sugar turns into syrup. After this has happened, the liquid must be drained through cheesecloth, and the softened berries must be squeezed out to the best of your ability. It is necessary to measure the size of the purchased syrup and combine it with vodka or 40% vodka in equal amounts. Move the drink to a black, cold space for 1.5-2 months, then filter and taste.

Rowan liqueur on cognac with cherry leaves

You will find one version of rowan tincture with brandy in the article mentioned first. And with this recipe you will get the lightest, sweetest and most unobtrusive drink. I will disappoint those who miss another revelation of the 90s - “Rowan on Cognac”. I can’t say how much rowan and how much cognac was in that drink; most likely, there was neither one nor the other at all. But there was less chemistry - the cloying taste lingered in the mouth for a whole day after a vigorous tasting. Our red rowan liqueur is not difficult to prepare at home, but it turns out much more unique and natural, and its strength is less than 20°.

• 0.5 kg wild red rowan
• 0.5 l medium cognac
• 100 pieces. cherry leaves
• 0.5 liters of unspoiled water
• 0.5 kg sugar
• 0.5 tsp. citric acid

To make it, boil rowan and cherry leaves in boiling water for a quarter of an hour, with constant stirring. After this, turn off the heat and let the brew cool to a warm state. It is necessary to cool slowly, ideally under a lid.

Now the resulting decoction must be strained and the berries lightly squeezed. Add alcohol, sugar and citric acid (some people add a little more pink pepper and star anise). Mix everything until the sugar dissolves and set aside in a warm, cold space until ripening - at least 1.5 months. After this, the tincture must be filtered, tested for sugar and, if everything suits you, consume it!

Rowan liqueur from chokeberry and red rowan at home

A good liqueur is obtained from rowan, which has a tart taste and a good smell. Such drinks are unlikely to be purchased in a store, so those who dare to prepare them at home will be able to completely amaze their guests. The advantage of rowan liqueur over all others is that it is immediately ready for use. There is no need to insist on it for two whole months. But there are also disadvantages - mountain ash very unwillingly gives up its own juice. If you don’t want to suffer with the separation of juice, then prepare a rowan tincture with cognac. It only takes 10 minutes, but you still need to endure it for a month.

To get cherry liqueur from chokeberry, also from red rowan without the help of others at home, take large and juicy rowan. The berries are separated, sorted, and spoiled or very small ones are thrown away.

The liqueur is prepared on the basis of vodka, but if desired, alcohol is also added, which is diluted to 40°. Some people add moonshine, but fusel oils can seriously spoil the taste of the drink.

Aronia (chokeberry) liqueur

Compound:

• 2 kg of chokeberry berries;
• 1 l vodka;
• 800 g granulated sugar.

Step by step recipe:

1. The rowan is scalded with boiling water or placed in a colander and immersed in boiling water for half a minute (this is more effective than simply dousing it with boiling water).
2. The berries are ground in a meat grinder, the juice is squeezed out and filtered using a piece of gauze.
3. Sweet sand is poured into the purchased juice and everything is mixed.
4. Rowan syrup is diluted with vodka (1:1 ratio), but if desired, this ratio can be changed to produce drinks of different strengths.
5. The liqueur is poured into a prepared container (it’s great if it’s made of dark glass) and sealed with stoppers.

Store this liqueur in the refrigerator or basement.
Red rowan liqueur

Red rowan liqueur

Ingredients:

• .5 kg of red rowan berries;
• 1 liter of water and vodka; 1
• 1 kg granulated sugar.

Manufacturing process:

1. Sugar is added to the water, stirred and brought to a boil. Constantly skimming off the snow-white foam, continue cooking for another 10 minutes. The syrup is cooled.
2. The berries are doused with boiling water, crushed using a meat grinder, and then the juice is separated.
3. The freshest rowan juice is mixed with purchased sweet syrup and vodka and stirred thoroughly.
4. The liquor is poured into prepared bottles. Place in the basement or refrigerator and store for almost all years.

Chokeberry liqueur with cherry leaves

It is cherry leaves that add piquancy to the drink and enrich its taste.

Composition of goods:

• 1 kg chokeberry;
• 1.5 liters of unsullied water;
• 200 g cherry leaves;
• 1 kg granulated sugar;
• half a liter of vodka of good quality.

{Instructions} for production:

1. Rowan is scalded with boiling water, crushed through a meat grinder, and the juice is extracted.
2. Place water on the fire, bring to a boil, add cherry leaves, and boil for 20 minutes. Cool and filter.
3. Sugar is poured into the purchased composition, put on fire again, after the composition boils, it continues to be cooked for another 20 minutes, without forgetting to remove the foam.
4. Sweet syrup is poured into rowan juice and vodka is added.
5. Cherry liqueur from aronia, prepared at home, is poured into prepared bottles.

Homemade rowan liqueur

Rowan liqueur has a tart taste and an unsurpassed aroma. Rowan liqueur can be drunk immediately after production. There are many recipes for making it - traditional, with the addition of fruit leaves and spices. You need to choose juicy and ripe berries, and it is better to pick them after freezing. How to make rowan liqueur?

• Number of servings: 1
• Production time: 17 minutes

Homemade rowan liqueur

For tincture, you can use either vodka or diluted alcohol. Components:

• rowan berries – 2 kg;
• vodka – 1 l;
• sugar – 800 g.

If alcohol is used, you need to dilute it to 40°.

The berries need to be poured with boiling water for half a minute. Grind the rowan with a meat grinder and squeeze out the juice. Add sugar and stir the mixture. Dilute the syrup with vodka in a 1:1 ratio. If you want the liqueur to be the most or least strong, you can change the proportion.

Pour the liqueur into bottles and screw on the cork. It is better to store in the basement. The temperature does not have to exceed 7°.

Rowan liqueur with cherry leaves

The liqueur with the addition of cherry leaves has an unusual taste. You can also eat raspberry leaves.

• rowan – 1 kg;
• sugar – 1 kg;
• vodka – 0.5 ml;
• water – 2 l;
• cherry leaves – 150 pcs.

Leaves should be selected whole, not dry. Combine rowan with leaves and pour boiling water over them. Using gauze, squeeze the juice out of the berries. Pour sugar into a saucepan, pour in syrup and cook for half an hour. When the broth has cooled, add vodka to it. Pour the liqueur into bottles, closing the lids tightly.

Spiced rowan berry liqueur recipe

The liqueur recipe has an unforgettable smell.

• rowan – 1 kg;
• vodka – 2 l;
• cinnamon and cloves - according to taste preferences;
• sugar – 0.5 kg;
• water – 2 tbsp.

Spices will give the liqueur a pleasant aroma.

To make sweet syrup, boil sugar in water until it is completely dissolved. Cool the syrup and later pour it over the berries. Add sugar and spices - stir well.

Next, you need to close the drink tightly and put it in a warm place for 3 weeks. Filter the finished liqueur and bottle it.

Rowan liqueur is attractive because it can be prepared quickly and you will need few goods. This is a necessary drink, considered low-alcohol. It is recommended to use rowan to reduce blood pressure and thyroid problems, so the liqueur can be used to prevent disease (impairment of normal functioning, performance) . It has a pleasant taste and unforgettable smell.