St. John's wort liqueur

St. John's wort (digestive aid) pour 50% alcohol. On 1 And enough 50 g of herbs. Set aside this mixture for a few weeks. Then strain, mix with sugar water and leave it again for six months. Then filter … read on

Hawthorn liqueur

1 kg of hawthorn pour 1 l 40 – 50-alcohol percentage. First, chop the fruit coarsely, add the torn vanilla pod and put it all in a sunny place for a few weeks. Then strain, add water and sugar syrup (150 … read on

Black currant liqueur

On 1 kg of currants need to be taken 1,5 l rye (or the wine spirit from your own cherries) i 500 g of sugar. Crush the currants, put together with sugar and vodka into a bottle with a wide neck, cork and put in … read on

Quince fruit liqueur

Finely chop or grate the fully ripe quince fruit, then put the mass aside for a few days in a covered dish. Then squeeze out the juice and weigh it carefully. Pour the juice into a large jar and put on … read on

Strawberry liqueur

On 1 kg of strawberries to take 1 l 40 percent alcohol and a broken vanilla pod. Close the tincture vessel well and set aside for a month in a not too cool place. Then strain the juice.

Dissolve sugar in water (as above) and mix with … read on

Cherry liqueur

1 kg of cherries (cherries are less aromatic!) wash, stone and pour 1 l rectified spirit. To improve the taste, you can add a few crushed seeds. Set aside for at least 14 days, then strain. Pour the spirit back into the pan … read on