Speaking of “the best recipes for moonshine”, it is not long to leave the simple truth: moonshine is exclusively a product of the “first make. What does this mean? First of all, the fact that moonshine as a product is a “pure product”.
Strictly speaking, according to the method of preparation of the "primary product" moonshines are divided into two large groups:
- distillates;
- rectifications.
Rectified products are a “high-tech product” and require sophisticated equipment. However, even the classic "pan with coil", subject to the rules, allows to obtain products with a quality even higher than the factory one.
But not everyone likes the taste of pure moonshine, and many try to make healthy drinks out of it. Let's look at the best moonshine recipes that are easy to cook at home.
10. Moonshine on bread
This is what is classic, it is "bread moonshine." No wonder: wheat is the most affordable product for the production of hard liquors.
Actually, moonshine is not made “on bread” - it is made from it. However, this product cannot be considered "the best." Unfortunately, most of the "home-made moonshine" is characterized by a high content of terrible poison - fusel oils.
However, since this home-made product is so widespread, we could not help but include it in the rating. And in order to avoid poisoning, we recommend quite effective methods: such as “cutting off tails” and “not dripping pervach”.
9. Moonshine on fruit
Who is so much among the villagers! They try to insist on moonshine on anything: on peaches, on apples, on watermelons ... By the way, it was the watermelon tincture, the “headquarters-captain's sweetness” that entered the classics of Russian literature.
Proper preparation of fruit tincture not only makes the alcohol product (with moderate consumption) almost safe - but in some respects even useful. In particular, fruits contribute vitamins and minerals to the product.
How to make fruit moonshine? Elementary! First you should warm the moonshine. You should not overdo it; the feeling of “already hot” is quite enough. Fruits must be cut. And the smaller, the better. Then everything is simple: fill the pieces of fruit with moonshine and let them brew one and a half to two weeks.
8. Moonshine on cranberries
This is a world classic. Despite the fact that cranberries are endemic to Finland and Russia, cranberry tinctures around the world are accepted as samples of strong alcoholic drinks with minimal “morning effects”.
Indeed: the very high content of vitamin C in cranberries reduces the hangover almost to nothing. No less high percentage of vitamin “B” brings the body in order.
We can say that the morning use of cranberry tincture can be considered a kind of drug. Of course, subject to dosage.
7. Moonshine on prunes
A very peculiar drink. Very tart - this is almost no different from cranberry and oak. But at the same time it has an incredible combination of sweetness and sourness. A very peculiar combination of tastes that makes the drink special.
The excellent combination of vitamins C and B in prune tinctures makes them indispensable helpers for those who like to drink hard at night. But older people - especially those with health problems - should beware. However, this applies to any hard liquor.
6. Moonshine on herbs
A completely inexhaustible topic! Firstly, like any alcoholic beverage, moonshine is a means of extraction of many therapeutic agents. Secondly, it is available. Thirdly, its quality can be controlled.
As a result, numerous herbal tinctures are extremely common. Hawthorn, motherwort, coltsfoot - they have no number.
Oddly enough, the alcoholic extract of hawthorn is not only a famous "hangover", but, first of all, an important cardiovascular agent. So that recipe can be considered a “home-made medicine.”
5. Moonshine on oak chips
In an attempt to reach the heights of British masters, the Russians tried all the options for improving moonshine, including natural modifiers.
One of the classic options is still tincture on the bark of hardwood. First of all, on burnt oak. However, in fact, both beech and elm are suitable - the main thing: to give the drink a kind of bitterness and a specific aroma.
Unfortunately, it should be recognized: all alcoholic beverages that receive fragrance on wood chips are threatening the consumer with a severe hangover. Alas, this is a payment for enjoyment.
4. Moonshine on corn
Quite primitive moonshine is made from corn. Unusual for Russia, corn moonshine is the main product of domestic life in Ukraine - a whitish bottle of home production is included in the annals of Soviet cinema.
No wonder: the massive corn-based “product” is indeed of poor quality. But: classic! Therefore, the muddy “pervach” is considered a model.
Nevertheless, he is the model because he is the first of moonshine. Unclear? So, this does not matter - but almost not a hangover.
3. Limoncello
Strictly speaking, “limoncello” is not moonshine at all. It is a strong liquor whose key components are sugar and lime (often replaced with lemon). Cinnamon and black pepper complement the bouquet, giving the drink a spice.
The most important element, after all, is sugar. It is he who gives the drink calorie content - and this quality makes alcohol indispensable for tourists. After all, sugar is one of the most high-calorie elements.
2. Horseradish
The recipe is the simplest at first glance. Just, in the first strong alcohol, soak the horseradish rhizomes for a couple of weeks.
However, not all so simple. It turns out that horseradish extract contains many trace elements. And, in addition, the classic horseradish contains such sharp additives as ginger and celery. So be careful with a glass!
The correct cooking recipe is something like this:
- Cut horseradish as finely as possible;
- pre-soak horseradish in hot water;
- moonshine slightly warm;
- pour the infused sharp solution of horseradish in a container with moonshine.
1. Cedar
Perhaps the best of tincture recipes. The cooking method is quite simple, but it takes a while. A good cedar is obtained on the third or fourth week of blowing.
Of course, the main element of the tincture is pine nuts. The product is scarce and not to say cheap. In Siberia, there is no problem with them, but in the central regions of Russia it is a delicacy.
To get a “cedar”, you need to insist on strong alcohol (for example, moonshine) peeled pine nuts. It is important that the nut is shelled - this gives the drink a unique flavor.
Actually, the kernels of the nuts almost do not affect the taste of the tincture. Therefore, cedar is usually insisted on only one shell. Moreover, if the shell is slightly fried, the product will receive a special, unique aroma similar to a bouquet of good brandy varieties.
In conclusion, we remind you: the excessive consumption of alcohol destroys health. But if you observe "when, how and how much" - it’s a sin not to take advantage of the delicious addition to the table. Enjoy your meal!