Rowan liqueur: 4 recipes at home
Rowan liqueur is a very worthy drink that has no analogues. Its taste and aroma are simply incredible.
The most difficult part of cooking is the time it takes to age. After all, rowan drink becomes a real work of alcoholic art only after a year or even three.
As an alcohol base, you can use food alcohol, vodka and high quality moonshine. You can also experiment with a cognac base.
Another one is made from mountain ash: wine, tincture.
Original rowan liqueur
Ingredients
Red mountain ash - 1 kg
Vodka - 800 ml
Granulated sugar - 500 g
The method of preparation
Rowan should be thoroughly washed, spoiled berries and excess debris should be removed, slightly dried.
Spread the prepared berries in an even layer on a baking sheet and bake in a preheated oven to 60 degrees - 12-15 minutes.
As soon as a strong aroma appears and the mountain ash begins to release juice, take the pan out of the oven and cool the contents to room temperature.
Pour the baked fruit into a glass jar and pour in the alcoholic base. Leave for one month in a dark place.
After 30 days, strain the rowan tincture into a clean container, and cover the berries with granulated sugar. Shake well and transfer to a dark place at room temperature for 20-25 days.
Now strain the rowan syrup and mix it with the tincture.
Pass the finished drink through a filter, bottle, cool and serve.
The shelf life of the liqueur is 5-6 years, provided it is stored in the refrigerator or cellar.
A simple recipe for rowan liqueur
Ingredients
Red mountain ash fruits - 2 kg
Vodka - 1 liter
Water - 1 liter
Granulated sugar - 1 kg
The method of preparation
Prepare the berries as described in the previous recipe, step 1.
Make a base from water and granulated sugar sugar syrup.
Pour hot syrup over the prepared mountain ash and cool to room temperature.
Then pour the cooled mixture into a glass container for infusion and add vodka. Mix well and leave for 20-25 days in a dark place. Periodically, every 3-5 days, shake the contents of the container.
Strain the finished rowan liqueur and bottle it.
The strength of the drink is about 15-18 degrees. Store for no more than 5 years in the refrigerator.
Rowan liqueur with citrus notes
Ingredients
Red mountain ash - 1 kg
Food alcohol - 500 ml
Zest half a lemon
The juice of half a lemon
Granulated sugar - 200 g
Water - 500 ml
The method of preparation
Rowan must be put in the freezer overnight.
The next day, defrost the berry, pour boiling water over it and then rinse it under running water.
Pour the prepared fruits into a glass container of a suitable size, add two lemon components and pour a mixture of alcohol and water (the alcohol should cover the entire rowan).
Close the jar with a lid and leave it for 30 days in a warm, dimly lit place.
After a month, strain the infusion into a new container, and cover the berries with granulated sugar and leave for 5-7 days.
Once the rowan syrup is formed, it must be drained and mixed with the infusion.
Filter and bottle the finished drink.
Before you start tasting the liqueur, it should be left in a cool place for one year, or better for three to stabilize the taste.
Rowan tincture with a smoky taste and aroma
Prunes, which will be added during the cooking process, give the drink such an interesting flavor.
The strength of the liqueur is about 20-30 degrees.
Ingredients
Red mountain ash - 2 kg
Prunes - 100 g
Vodka - 2.5 liters
Granulated sugar - 150 g
Water - 75 ml
The method of preparation
Prepare the rowan fruit as described in in the previous recipe, only exclude the stage of "pouring boiling water".
Put the berries and prunes in a container of a suitable size.
Cooking the classic sugar syrup.
Then, without cooling it, pour it into a container with rowan and prunes.
Once the mixture has cooled to room temperature, pour in the alcohol base. Leave in a dark, warm room for 8-10 weeks.
As soon as the infusion period is over, the drink must be filtered, squeezed out the pulp, passed through a filter and bottled.
The finished rowan liqueur should be kept in a cool place for at least six months before tasting.
Update: 04.03.2018
Category: Liqueurs and Tinctures