Liqueur is characterized by sweet and pleasant aroma, tart aftertaste, moderate strength and cloudy texture. The alcoholic drink does not exceed 27% of the strength, which is why gourmets appreciate it so much. By tradition, the liqueur is prepared on the basis of berries, coconut milk, coffee, chocolate and other ingredients. Aromatic spices are often added to it to achieve exquisite taste and aroma. The technology does not present any particular difficulties, but before the procedure, we recommend that you read the step-by-step instructions. Let's take a look at the most popular recipes in order.

Tangerine liqueur

• vodka - 550 ml.
• tangerines - 1.2 kg.
• granulated sugar - 260 gr.
• orange juice (freshly squeezed) - 525 ml.

1. If it is not possible to make freshly squeezed orange juice, use a commercially available formulation that contains pulp. When adding store-bought products, increase the amount of fresh tangerines by 1.5-2 times to achieve the desired consistency and strength.
2. Choose only ripe tangerines without unripe splashes. Wash them with baking soda, wipe with a sponge and rinse with water. Throw on a sieve, wait until dry, then remove the peel.
3. Separate the white layer from the zest; for this purpose, you can use a thin sharp knife or a vegetable peeler. Cut the tangerine peel into strips, place in a glass jar and pour in the vodka. Send to a dark place for 5 days.
4. Wrap the tangerines in plastic wrap, keep them in the refrigerator throughout the infusion of the zest. When the specified period has expired, grind the slices with a blender, combine with orange juice.
5. Mix the tangerine mixture with granulated sugar, pour into a thick-bottomed saucepan, place on the stove. Simmer over low heat for 7 minutes until the granules are completely dissolved. Then remove the container from the stove, cool to room temperature.
6. Pour vodka tincture into the syrup, mix until smooth, send the container for 3 days in a cool place. After that, make a gauze filter, pass the liquor through it several times.
7. Pour the drink into a sterilized container, seal, store in a cool place. This recipe can be used to make liqueur from oranges or other citrus fruits of your choice. Vary the quantity based on your personal wishes.

Currant liqueur

• black currant - 1.3 kg.
• vodka - 1.1 l.
• granulated sugar - 765 gr.

1. Optionally, you can use red currants instead of black ones. Wash the berries, remove the stalks, leave to dry in a colander. Go through the currants, remove the dented and rotten specimens.
2. Pour the berries into a jar, add sugar and mash well with a potato pusher or other convenient method. Some people prefer to pass the currants through a blender and then knead with sand.
3. Seal the jar, leave in a dark place for 2 months. During this period, the berries will secrete juice, which will be the basis for the liqueur. Pass the mixture through cheesecloth, remove the cake.
4. Mix the resulting juice with vodka, filter again and pour into dark jars. Seal tightly, send to a long-term storage location.

Cherry plum liqueur

• vodka - 550 ml.
• granulated sugar - 270 gr.
• ripe cherry plum - 2.4 kg.

1. Wash the cherry plum, remove the seeds, transfer to a glass jar. Fill with granulated sugar, seal and let stand for 2 weeks in a dark place.
2. Drain the resulting juice, pour in vodka, add 300 ml. clean water and shake the jar. Place in the cold for 2 weeks, then remove from the sediment and evaluate the result.

• sugar - 740 gr.
• fresh cranberries - 550 gr.
• vodka - 630 ml.

1. It is important to use only fresh and ripe cranberries; frozen products will not work. Sort out the berries, separate the branches, wash the fruits in a colander under running water. Leave the composition to drain for a quarter of an hour.
2. Send the berries to a meat grinder or blender to make porridge. Transfer to a heavy-bottomed saucepan, add vodka. Cover with a lid, wait three days, then pass the composition through a gauze cloth or sieve.
3. Add granulated sugar to the solution, put on the stove and set the lowest heat. Stir constantly until the mixture reaches a temperature of 75 degrees. After dissolving the crystals, remove the dishes from the stove and let cool.
4. Put 3 clove buds or a quarter of a cinnamon pod on the bottom of a glass container, pour in the resulting liquor. Send the jar to a cold place, leave for 5 hours. After the time has passed, start tasting.

Raspberry liqueur

• drinking water - 475 ml.
• ripe raspberries - 1.3 kg.
• vodka - 1.3 liters.
• granulated sugar - 1.2 kg.

1. Wash the raspberries, remove the white bloom, leave in a colander to drain excess liquid. Send the berries to a glass jar, mash until porridge.
2. Transfer the resulting puree to cheesecloth folded in 4 layers. Squeeze out the juice, pour 300 ml into it. water and stir. Add vodka, cap the container and shake.
3. Leave the mixture for 2 weeks in a cool and dark place. After the expiration date, filter the liquor, dissolve the sugar in the remaining water, pour into the composition.
4. Strain liquor, bottle. Similarly, an alcoholic drink is prepared from viburnum, lingonberry, gooseberry and other similar berries. You need to store the composition only in the refrigerator.

• granulated sugar - 1.25 kg.
• vodka - 1.6 liters.
• bitter chocolate (cocoa content from 65%) - 230 gr.
• vanilla sugar - on the tip of a knife
• fat milk - 700 ml.

1. Place the chocolate in the freezer to cool well (about 5 minutes). Then grate on a small-perforated grater, you end up with shavings. Send chocolate to a glass jar, pour in vodka and add vanillin.
2. Stir the mixture with a wooden spatula, cover, and leave in the cold for a week. Shake the container every day to make the solution saturated.
3. Pour milk into an enamel pan, add granulated sugar, boil over low heat until the granules are dissolved. Then cool, mix the composition with the tincture.
4. Let the liqueur stand for another week, and do not forget to shake as well. Optionally, you can run it through folded cheesecloth to remove sediment. Store the finished product in the refrigerator for no longer than 2 months.

Banana liqueur

• ripe bananas - 4 pcs.
• egg white - 3 pcs.
• vodka - 325 ml.
• condensed milk - 270 gr.
• fat milk - 260 ml.

1. Peel the bananas, chop them into slices about 3-4 cm wide. Pass the banana slices in a blender, you need to make mashed potatoes.
2. Pre-cool the eggs in the refrigerator, then separate the whites, you do not need the yolks. Pour cold condensed milk to the proteins, add a bag of vanilla sugar if desired.
3. Beat the vanillin, egg whites and condensed milk with a mixer until you end up with a thick foam. Without stopping whisking, add the banana puree to the mixer bowl.
4. Process the composition at a slow speed, gradually pouring in the vodka. Next, transfer the mixture to a glass container, wrap it in foil so that no light comes through. Put in the cold for 40 minutes.
5. After aging, pass the liquor through 4 layers of cheesecloth, pour into glasses, start tasting. Prepare cocktails based on it, if desired. Storage duration is 1 month.

Coconut liqueur

• condensed milk - 270-300 gr.
• coconut milk - 440 ml.
• coconut flakes - 325 gr.
• vodka - 715 ml.

1. As a rule, the preparation of coconut liqueur is a rather lengthy process, so you should not count on a momentary result. The maximum effect will be achieved in 3-4 weeks.
2. Prepare a liter glass jar, add coconut flakes to it and fill it with vodka. Close the lid, leave in a dark place for a week.
3. After the allotted time, make a filter of 3 layers of gauze, pour the liquor into the dishes so that the shavings remain on the fabric (later it can be used to decorate cakes, etc.).
4. Mix coconut milk and condensed milk, beat with a mixer and pour in vodka. Seal the container, shake a little and let it brew for another 2 weeks. Re-straining may be required after cooking.

• vanilla sugar - 2 pinches
• vodka - 530 gr.
• granulated sugar - 260 gr.
• instant coffee - 60 gr.
• drinking water - 260 ml.
• bitter chocolate - 70 gr.

1. Mix drinking water and sugar, place a saucepan on the stove, and turn on low heat. When the solution turns into syrup, turn off the hotplate. Pour in dry instant coffee, mix well. The quantity can be increased if desired.
2. Grate the chocolate, add to a plate and melt in the microwave. You can use a water or steam bath. Add the melted chocolate to the coffee mixture, stir and refrigerate for 1 hour.
3. Now pour in the vodka. If the liquor is thick, add a small amount of filtered drinking water. Pass the liquor through a kitchen sieve, bottle and cap. After 4 days, you can start using it.

Cream liqueur

• cocoa powder - 35 gr.
• brandy / cognac - 260 ml.
• granulated sugar - 120 gr.
• instant coffee - 20 gr.
• milk - 40 ml.
• fat cream - 600 ml.

1. Prepare regular coffee, dilute it with milk. You can use an insoluble composition, but ground grains for cooking. Begin with personal preference.
2. The ideal base for liqueur will be 20% fat cream. You can replace them with a dry composition, diluting it according to the manufacturer's instructions.
3. Pour the cream into a saucepan, place on the stove, turn on the burner to the lowest setting. Combine the cocoa powder with sugar, pour in the prepared coffee with milk, stir until smooth.
4. Add the mixture to the cream and simmer for 5 minutes. Stir the liquor constantly so that there are no lumps in it. Use a mixer or whisk for the best effect.
5. When the composition begins to boil vigorously, turn off the heat. Cool at room temperature, then refrigerate for 2 hours. Next, pour in the brandy (you can replace it with cognac).
6. Pour the finished liquor into bottles, send it to the cold for 2 days. After the expiration date, start tasting by adding ice cubes. Store no longer than 3 months.

Liqueur with condensed milk

• condensed milk - 270 gr.
• instant coffee - 35 gr.
• vodka - 550 ml.
• chicken yolk - 5 pcs.
• sugar - 30 gr.
• cream with a fat content of 17% - 540 ml.
• vanilla sugar - 15 gr.

1. Cool the yolks, mash them with condensed milk, add vanilla sugar, pour in heavy cream and beat everything with a mixer. When the mass reaches homogeneity, heat in the microwave. Add instant coffee and stir.
2. Beat the mass with a mixer and at the same time pour in the chilled vodka. Add granulated sugar, process the liqueur for another 3 minutes on medium power.
3. Pass the finished composition through a kitchen sieve, pour into sterilized bottles. Leave in the refrigerator for about 2 days. Due to the incoming eggs and cream, the liqueur can be stored for no longer than 5 days.

• granulated sugar - 560 gr.
• lemon - 12 pcs.
• vodka - 1.2 l.

1. Wash the lemons and peel them off with a thin knife. Chop the zest into strips, send to a glass jar, add vodka. It is important to leave the jar covered, but oxygen must enter it. Therefore, wrap the neckline with cotton or 5 layers of gauze.
2. Leave the syrup in a warm and dark place for a week. Shake the container every 12 hours. After two days, you will feel the characteristic lemon scent. The liquor base is ready the moment the liquid turns bright yellow.
3. After you achieve the desired shade, filter the solution. Start preparing the syrup. Mix a liter of filtered water with sugar, simmer the mixture over low heat until the granules dissolve. Do not stir the mixture, but also do not allow it to burn.
4. If you carry out the procedure correctly, after a quarter of an hour, the mass will become homogeneous and viscous. Turn off the heat, let the composition cool at natural temperature. Mix syrup with alcohol tincture and bottle.
5. You may need to strain the liquor to remove any remaining rind (you can skip this step). Soak the liqueur in the refrigerator for 10-12 days, then taste it.

Mint liqueur

• drinking water - 1.3 liters.
• medical alcohol - 800 ml.
• mint - 60 gr.
• granulated sugar - 1 kg.
• anise (seeds) - 2 gr.

1. Wash the mint leaves, dry with a towel, grind in a mortar along with the anise seeds. Fill with alcohol, send in the cold for a week. After insisting, filter the composition with gauze.
2. Make a syrup by mixing water and sugar. Melt on the stove, stirring constantly. After 5 minutes, remove the mixture from heat, let cool at room temperature.
3. Pour in the syrup to the mint tincture, refrigerate for 2 hours. Strain the finished liquor and bottle. The drink can be consumed immediately, but it is better to withstand it for 1 month. During the specified period, the liquor will become softer, as a result of which the drink will be "tastier".

• citric acid - 13 gr.
• water - 1.2 liters.
• granulated sugar - 440 gr.
• cherry leaves - 45 gr.
• vodka - 500 ml.
• chokeberry - 480 gr.

1. Using a hair comb, remove the rowan berries from the twigs, wash and leave to drain. When the fruits are dry, rub them with granulated sugar, transfer to a saucepan and cover with filtered water.
2. Put the container on a slow (!) Heat, cook until the crystals dissolve. The duration of the heat treatment is 7 minutes, add 3 pinches of citric acid 2 minutes before cooking.
3. Cool the composition to room temperature, pour into small bottles or jars. Send the steeping syrup in a dark place for 3 days. At this time, start preparing the alcohol base.
4. Mix the vodka with the remaining citric acid, shake and wait until the granules dissolve. Pour the solution into jars of syrup, let it brew for another 5 days in a cool place.

The homemade liqueur is ideal for pre-lunch or dinner drinks. Consider cooking recipes based on black currants, bananas, cherry plum, chokeberry. Prepare an alcoholic drink with the addition of chocolate, lemon, mint, tangerines, coconut milk, condensed milk, or instant coffee.

Video: Recipe Limoncello (Italian Lemon Liqueur)

Liqueur is, as a rule, a sweet alcoholic beverage of medium strength with a special delicate aroma. Liqueurs are prepared by alcoholizing fruit and berry infusions using traditional spices in the form of essences and essential oils. For alcoholization, purified alcohol is used, possibly a high concentration of 75–96. The technology for preparing liqueurs includes infusion of alcohol with vegetable raw materials and spices, straining and filtering infusions, preparing sugar syrup, sweetening, settling and removing sediment.

The preparation of liqueurs at home can take place in two ways: extraction of juice from berries and fruits, followed by the addition of vodka and sugar to it; by infusing vodka on fruits and berries. The essences included in the liqueur can be made independently using fruits, berries, herbs. Plants (cultivated and wild) are dried in the shade, crushed into the so-called vegetable flour - muras. Muras is poured with alcohol and insisted for 2-3 weeks, for 1 part of muras 5-10 parts of alcohol. For some plants, aroma extraction using infusions and decoctions is used. Anise, caraway seeds, mint, wormwood, hawthorn, chamomile, yarrow, wild rose, pine, linden, fir, marjoram, juniper, St. John's wort, cloves, cardamom, cinnamon, nutmeg, allspice and black pepper, vanilla, star anise, lemon and orange zest, etc.

Raspberry liqueur

1 kg of raspberries, 1 kg of sugar, 1 l of alcohol, 1 l of water.

Raspberries are kneaded, poured with alcohol and insisted for 15 days, shaking occasionally. Syrup is boiled from sugar and water, descaled, cooled to 30-40C and poured into the infusion, mixed and insisted for another 2 weeks. Filtered, bottled and sealed.

Strawberry liqueur (old recipe)

Sort out fresh strawberries, pour into a bottle, pour with alcohol so as to cover it, put in a warm place in the shade for two days, then drain. Pour strawberries with three glasses of water, let them stand for 2-3 days and boil 2-3 times in 2.4 kg of sugar. Dissolve a quarter of a bucket of strawberry alcohol with this syrup.

Liqueur for punch

Take 800 g of sugar, cut the zest from 5 lemons and one orange into small pieces, squeeze the juice out of them, pour sugar over with 1 glass of boiling water, boil twice, cool, pour squeezed juice from lemons and oranges into this syrup, put sugar there, let it melt completely. Then pour in 1 bottle of rum, 2 glasses of sherry and 2 glasses of quality vodka. When it is well mixed together, strain through a four-fold napkin so that the liquor is completely clean. Pour into bottles, cork, grind when punch is needed, pour this liquor into glasses, adding boiling water or tea to taste.

Czech walnut liqueur

30-40 young green nuts, 1 liter of alcohol, a piece of cinnamon and 3-4 cloves, 0.5-0.6 liters of 20-30% sugar syrup.

Cut the nuts of milky-wax ripeness into 4 parts, transfer to a bottle, pour over with alcohol, add cloves and cinnamon, cork and leave for a month. After that, drain the alcohol, filter, dilute to taste with sugar syrup.

Orange liqueur

Zest from 5 oranges, 2 bottles of vodka, 400 g of sugar.

Finely chop the orange zest, pour into a bottle, pour vodka and put in a warm place (near the radiator) or, if the liqueur is prepared in summer, on the window. The bottle should stand here for three weeks. After that, the infused vodka is filtered. Syrup is prepared in bowls from sugar and glasses of tincture. When it boils, it is cooled a little and the rest of the infused vodka is poured in. Then the liquor in the bottle is set to brew for 2 weeks. The finished liquor is bottled and, well corked, stored in a cool place.

Liqueur coffee

2 bottles of vodka, 50 g of natural coffee, 250 g of sugar.

Ground coffee is poured into a glass of water and brought to a boil. The broth is kept for a day in a tightly sealed container. Strain into a large container, add vodka, add sugar, heat until the sugar dissolves. Then the liquor is filtered through cheesecloth until completely transparent. The liquor is kept in bottles for several days, then it gains a greater aroma, but you can serve it to the table and immediately upon preparation.

Cherry liqueur

3 kg of cherries, 2 kg of sugar, 2 bottles of vodka.

Pour ripe pitted cherries into a bottle. For the best flavor, add a handful of broken cherry pits. The spice lover can crush cinnamon and orange peel. 1 kg of sugar is poured on top and 1 bottle of vodka is poured into a bottle. The mixture is kept for 6 weeks. Then the cherry liqueur is filtered and another 1 kg of sugar and 1 bottle of vodka are added to it. Heat slightly to dissolve the sugar. The cherry is then filtered through cheesecloth or woolen cloth until completely transparent and poured into bottles, which must be tightly corked.

Cranberry liqueur

4 glasses of cranberries, 500 g of sugar, 0.75 liters of water.

Mash the cranberries thoroughly, you can skip through a meat grinder, pour vodka in a saucepan, leave for 3-4 days, tightly closing the dish with a lid. Then strain into another saucepan through cheesecloth folded through several layers, add sugar and put on fire, but do not bring to a boil. Remove from heat, dip cloves and cardamom wrapped in gauze for five minutes in liqueur. Then pour into bottles through a funnel covered with cheesecloth. Each straining increases the clarity of the liquor. Store in a cool place.

Beer liqueur

1 bottle of beer, 500 g of sugar, 4 teaspoons of instant coffee (you can take ground coffee), 1 bottle of vodka, a pinch of vanillin.

Pour beer into a saucepan, add sugar, coffee, spices, heat until sugar is completely dissolved, pour in vodka, stir and remove from heat. Strain through cheesecloth, if the coffee was natural, and bottle. It can be served immediately, but it is better to let it brew for a day.

Strawberry liqueur

3 kg of strawberries, 2 kg of sugar, 2 bottles of vodka, 2 glasses of water.

Pour strawberries to a bottle with a wide neck, pour vodka in a warm place for 4 days, or on a sunny windowsill. Then pour the infused vodka through a funnel with a gauze filter into another bottle, and pour 2 glasses of water into the strawberries, let it brew for 3 days, then pour the mixture into a bowl, add sugar and boil the syrup, be sure to remove the foam. After that, pour the infused vodka into a bowl of syrup, cool, pour into a large bottle, let it settle for several days and bottle it through cheesecloth. Cap the bottles well. It should be remembered that at home, the most reliable way to seal tightly is to coat the cork and head with wax.

Milk liqueur

1 bottle of vodka, 170 ml of cream, 2 yolks, 10 teaspoons of sugar.

Mix vodka with cream, add yolks, sugar, a pinch of vanilla sugar, stir well, pour into a bottle and let stand for at least a week.

Mint liqueur

4 sprigs of mint are poured into a bottle with a wide mouth with 2 bottles of vodka, tightly corked and allowed to brew for 2 weeks. After that, the vodka is filtered, 200 g of sugar is added, heated over a fire to dissolve the sugar, cooled and bottled.

Raspberry liqueur (early maturing)

3 kg of raspberries, 500 sugar, 2 bottles of vodka.

Pour juicy raspberries into a bottle, pour vodka and put for 4 days on a sunny window or near the stove, if the liqueur is prepared in your own or country house. After that, drain the vodka, strain the berries through several layers of gauze or canvas. Pour sugar into a bowl, pour it with a glass of infused vodka and boil the syrup, bringing the mixture to a boil. Then turn off the fire and gradually pour the rest of the infused vodka into the syrup. Strain again and pour into a large bottle. It should be tightly corked and placed in a warm place for 2 weeks. After that, the liqueur can be poured into bottles for long-term storage. It is advisable to cover the bottle cork with wax.

Pink liquor

For 1 kg of rose petals - 1 liter of vodka, 2 kg of sugar and 800 ml of water, food coloring.

Collect the freshly blossomed rosebuds, cut off the white tips and put in a bottle, pour vodka so that it barely covers the petals. Put in the sun for three days, then drain. repeat this procedure three times. Strain. For color, add food coloring. Dilute the infusion with a syrup made from water and sugar, in a 1: 1 ratio, pour into bottles, cork.

Liqueur "Aroma"

Granulated sugar - to taste, sugar syrup - 1 l, rose jam - 1 kg, juice from 1 lemon, vodka 0.5 l, white wine - 750 ml.

Prepare sugar syrup, which should not be very thick and not very thin, add rose jam and put on fire. Cook until the syrup is completely thickened. Squeeze lemon juice in shiro and boil twice. After cooling, pour the syrup with vodka and one bottle of white wine. Leave on for a long time. Add sugar to taste. Pour into bottles, cork and store in sand.

Rowan liqueur

Sugar syrup - 1 l, mountain ash - 1 kg, vodka - 2 l, spices (cloves, cinnamon and lemon peel) - optional.

Fill a bottle with mountain ash, pour cold sugar syrup, vodka and close with a cork. Put the bottle in a warm place and leave for three weeks. Filter the prepared liquor and bottle.

Sugar liqueur

Granulated sugar - 2.5 kg, spices or berry and fruit essences - to taste, vodka - 2.5 liters, water - 1.25.

Prepare a syrup from water and sugar, descaling. When the syrup cools down, pour in a little, stirring vodka, seasoned with some spices or berry, fruit essences, then strain, put in a warm place for several weeks so that the liquor is infused. Drain carefully into bottles. The prepared liquor can be consumed immediately.

Blackberry liqueur

2 kg of blackberries, 1 l of vodka, 1 kg of sugar, 0.7 l of water.

Put ripe, washed and dried blackberries into a bottle, pour vodka, keep in a warm place or in the sun for 1, 5 months, strain and mix with sugar syrup made from water and sugar. Defend, filter, bottle, cork.

Apple liqueur (pear)

1.5 kg of apples (pears), 1.5 liters of alcohol, 2-3 pcs. almonds (1 bitter) ½ teaspoon of cinnamon, 5-6 cloves, 1 kg of sugar, 1.5 liters of water.

Peeled and finely chopped apples (pears) are poured into a bottle, poured with alcohol, crushed almonds, cinnamon, cloves are added, insisted for 10 days, shaking daily. The liquor is filtered, bottled and sealed. The liqueur matures within 4–6 months.

Quince liqueur

Granulated sugar - 2 kg, quince - 1.5 kg, cloves - 10 pcs., Cinnamon - 2 pieces, vodka - 2 liters, water - 0.5 liters.

Wash the quince and grate on a coarse grater. Pour in a little water and cook until soft. Strain the juice through double folded cheesecloth and add vodka, sugar, cloves and cinnamon. Pour the liquor into bottles and let stand in the sun for 6-7 weeks, and then strain.

Vanilla liqueur

Sugar syrup - 2.5 kg, vanilla - 45 g, cinnamon - 45 g, cloves - 3 pcs., Vodka - 2.5 l, water 1.2 l.

Pour vanilla, washed but not crushed cinnamon and cloves with vodka and water, put in the sun for 2 weeks, then strain, mix with sugar syrup made from 600 ml of water and 2.5 kg of sugar.

Liqueur "Pineapple"

Granulated sugar - 75 g, orange or lemon peel - 60 g, vodka - 1 liter, milk - 1 liter.

Boil a mixture of vodka, milk, finely chopped orange peel and water. Boil a syrup of 750 g sugar and 400 mo of water and pour both masses into a 5 liter jar, tie tightly with paper, put in a warm place for 8 days and shake daily. Then put the liqueur in a dark place for 6-8 weeks. After this time, it will completely cleanse and become usable. Filter the liquor and bottle.

Viburnum liqueur

Viburnum berries without twigs - 1.5 kg, sugar - 1.2 kg, vodka - 1 l, water 400 ml.

Viburnum berries are poured over with boiling water, allowed to drain, poured into a bottle, add 2 cups of sugar, kept in the sun (or in a warm place) for 1-2 days, add vodka and infuse for 7-10 days. Syrup is prepared from the remaining sugar and water, cooled to 30–40 C, poured into a bottle and infused for another month. Then filtered, poured into bottles, corked.

Emerald liqueur

2 kg of green varieties of gooseberries peeled from the stalks, 1 liter of alcohol, 30 young cherry leaves, 1 kg of sugar, 0.5 liters of water.

Pour gooseberries and cherry leaves into a bottle, add alcohol, leave for a week. Prepare the sugar syrup and pour it into the bottle. Insist for another week, drain, bottle, cork.

Cranberry Flavored Liqueur

1 liter jar of cranberries, 2 glasses of raspberries, 2 glasses of strawberries, 2 glasses of sugar, 1 liter of vodka.

Mash the cranberries, add vodka, leave for 2-3 days. Cover the strawberries and raspberries with sugar and separate the syrup a day later. Mix vodka with cranberries with syrup, leave for a day, drain, bottle. To make the liqueur thicker, the berries with sugar can be brought to a boil and kept for 5-10 minutes, but not boiled. Such a liqueur can be prepared not previously harvested berries in their own juice.

Coffee liqueur (Polish cuisine)

200 g of coffee beans, 2 g of vanilla, 1 l of alcohol, 0.5 l of milk, 0.25 l of water, 2 kg of sugar.

Grind freshly roasted grains as small as possible, add vanilla, add alcohol and leave for 10 days, shaking daily, drain the mixture, add a little water, shake, let stand, drain, repeat 2-3 times. Prepare a solution from water, sugar and milk, you can heat it, but not boil it, pour in the coffee infusion, stir it, leave it for 4–5 days, filter it, bottle it, seal it.

Chocolate liqueur

300 g of dark chocolate, 1 liter of vodka, 0.5 kg of sugar, 1 glass of water.

Chop the chocolate, add vodka, leave for a week, shaking daily. Prepare a syrup from sugar and water, add to the chocolate liqueur, filter, bottle, cork.

Egg liqueur

8 yolks, 0.5 kg of sugar, vanillin, 1 glass of heavy cream, 0.5 liters of milk, 200 ml of alcohol.

Grind the yolks with sugar, add vanillin, cream, milk and alcohol. Beat everything well with a whisk or mixer. Pour into bottles. Seal up. The liqueur matures for 2 months.

Egg liqueur "Ko-ko"

8 yolks, 400 g sugar, 1 liter milk, 4 bags of vanilla sugar, 1 liter of milk, 4 bags of vanilla sugar, 1 liter of brandy (or 60% alcohol, 50 g of walnut membranes and 50 g of cherry stalks).

Beat the yolks with sugar, add vanilla sugar, pour in warm milk and brandy while stirring. The liquor is filtered through 2-3 layers of gauze, poured into bottles, and corked. Store in a cool place. Shake well before use. When using alcohol, it is insisted on the partitions and stalks in a month.

Liqueur "Syria"

Granulated sugar - 0.5 kg, green walnuts - 5 pcs., Fresh kernels - 20 pcs., Cinnamon - ½ sachet, vodka - 0.5 l.

Pour green walnuts and peeled fresh walnuts with vodka and add cinnamon powder. Soak the mixture for 40 days, then add sugar. When the sugar has dissolved, strain the liquor through filter paper.

Liquor "Solnechny"

Powdered sugar - 150 g, vanilla - 1, 2 sticks, egg yolks - 3 pcs., Vodka - 150 ml, milk - 100 ml.

Hold the vanilla stick in vodka for 8 days. Egg yolks, powdered sugar, beat until froth for 6 minutes, add boiled cold milk and mix with vodka, no vanilla. Pour the liqueur, cork tightly and consume in 1–2 months.

Liqueur "Eiffel Tower"

Granulated sugar - 1 kg, fresh orange peels - 250 g or dried orange peels - 150 g, cloves - 4-5 buds, cinnamon - 1 stick, water 2 glasses, vodka - 1 liter.

Pour fresh or dried orange peels, cloves and cinnamon with vodka. Keep the mixture in the sun or in a warm place for 10-15 days, then strain and add thick syrup made from 750 g of sugar and 1.5 cups of water to 1 liter of liquid. Pour the resulting liquor into bottles, cork. Withstand 8-10 days.

Antique mint liqueur "Summer Greens"

Sugar syrup - at the rate of 1.5 kg of sugar per 750 ml of water, alcohol - 1.5 liters, cloves - 1 g, nutmeg 1 g, cinnamon - 1 g, a mixture of peppermint, fresh roots and alpine grass - 2 g, aromatic calamus - 5 g, young cardamom - 20 g, arnica flowers - 3 g, sage to taste, water 1, 2 l.

Grind the components of the recipe and insist for 2 days in alcohol with a strength of 85. Then, before distillation, mix with water and add sugar syrup. After touching up with sage, filter.

Cherry plum dessert liqueur

Sugar syrup 66% - 5 l, alcoholized cherry plum juice (fresh cherry plum - 2, 7 kg), citric acid, vanillin - 0, 1 g, color 3, 5 g, tartrazine - 0, 1 g, water - 2.0–2, 5 l.

Mix alcoholized cherry plum juice with syrup, citric acid to bring the acidity of the liquor to 0.45 g / 100 ml, add vanillin, tartrazine and color. Then strain the drink, pour into bottles and cork. The resulting drink is golden-yellow in color, sweet and sour, with a cherry plum aroma, the strength is not more than 25%.

Liquor "Caprice"

Sugar syrup - at the rate of 4 kg of sugar and 2 liters of water, alcohol - 4 liters, cloves - 2 g, nutmeg - 2 g, cinnamon - 3 g, lemon balm - 25 g, peppermint - 25 g, cardamom - 50 g, arnica flowers - 8g.

Grind the components of the recipe, then insist in alcohol with a strength of 85 for 2 days. Distill the infusion only after adding water, then add cold sugar syrup. After turning yellow, filter the drink.

Sea buckthorn liqueur

Sugar syrup - 2.6 l, alcoholized sea buckthorn juice - 750 ml (fresh sea buckthorn - 1 kg), blueberry juice - 10 ml (dried blueberries - 4 g), vanillin - 0.2 g, citric acid - 3 g, water - 600-750 ml.

Fortified sea buckthorn juice and blueberry juice mixed with 66% sugar syrup, add color, vanillin and citric acid to add the acidity of the drink to 0.4 g / 100 ml. Add boiled water to vodka in such a way that the drink turns out to be no more than 25% alcohol. The resulting filtered drink is yellow with a reddish tinge, acidic sweet, with a sea buckthorn aroma.

Almond liqueur "Nucleus"

Sugar syrup - 125 g, cognac - 0.5 l, almonds - 15 pcs.

Pour almond kernels in a mortar with boiled water, peel, then crush well, top up with brandy, put a few pieces of fresh or dried orange peel. After 30 days, strain the liquid into a bottle, add sugar syrup on top. The resulting liqueur has an original aroma and taste.

Cocoa liqueur

Sugar syrup - 900g, vodka - 800 ml, cocoa powder - 100 g, vanilla, pasteurized milk - 300 ml, lemon juice - 2-3 drops, water - 4 tbsp. spoons.

Pour cocoa powder, vanilla with vodka and keep in a sealed bottle for 4–5 days, shaking often. Prepare a syrup from water, sugar, milk, lemon juice and pour it into vodka filtered through a triple layer of gauze or filter paper. Pour the liquid into a bottle, cork and put in a dark place for 14 days and shake the contents periodically. On the 15th day, filter again, bottle, cork and put on for another 2 weeks. Then filter and bottle again. The liquor is now ready to drink.

Dogwood liqueur

Sugar syrup - 1 liter, cornel berries - 1 kg, vodka - 2 liters.

Pour dogwood with strong vodka, leave for 15 days and strain. Then mix cornelian tincture with sugar syrup and leave in sealed bottles.

Natural coffee liqueur

Granulated sugar - 2.5 cups, coffee - 50 g, lemon juice - 1 teaspoon, cognac - 600 ml, water - 3 cups.

Brew coffee in 1, 5 glasses of water. Close the dishes tightly with a lid and let the coffee brew stand for 24 hours. Boil sugar syrup from 2.5 cups of sugar and 1.5 cups of water. Add lemon juice, strained coffee broth and brandy to the syrup. Pour the liqueur into a bottle and stand for 2-3 weeks.

Liqueur "Night in Venice"

Granulated sugar - 1 kg, coffee - 100 g (coffee solution 250 ml), vanilla - 1 stick, vodka - 0.5 l, water - 750 ml.

Leave the vanilla stick in vodka for 8 days. From 1 kg of sugar and 750 ml of water, boil the syrup and remove the scale from it. Brew a strong solution from freshly roasted ground black coffee. When the syrup and coffee are completely cool, mix them and pour into the vodka. Take out the vanilla, shake the liquor well, pour into bottles and cork tightly. Ripen for 2-3 months.

Caraway liqueur

Granulated sugar - 300 g, cumin - 2 tablespoons, vodka - 300 ml, water - 750 ml.

Pour caraway seeds into a bottle, pour vodka over it, cork tightly and put in a dark place for 12 days. Then strain the mixture and mix with sugar syrup, cooked from 750 ml of water and 300 g of sugar. The liquor is ready to drink.

Caraway - coriander liqueur

Granulated sugar - 2.5 kg, vodka - 2.1 l, caraway seeds (fruits) - 100 g, coriander seed (fruits) - 30 g, orange peels - 30 g, citric acid - 0.6 g.

Prepare an aromatic alcoholic tincture based on caraway seeds, coriander and orange peel, mix with granulated sugar, add citric acid. Then leave the bottle at room temperature until crystals form. At the end of crystallization, drain the liquid through a filter into bottles and seal well. The resulting drink is colorless, sweet, slightly pungent, with a caraway aroma with a subtle scent of coriander and orange.

Golden yellow rosehip liqueur

Rosehip - 0.5 kg, vodka - 1.5 l, cinnamon - 1 piece, ½ orange peel, sugar syrup - 400 ml.

Infuse frozen rose hips and orange peel with cinnamon on strong vodka for 15 days. Then strain the liquid, add the cooled sugar syrup, mix well and bottle.

Chocolate liqueur

Sugar syrup - 100 g, chocolate - 150 g, vodka ½ l.

Mix melted chocolate and chocolate powder with vodka, put in a cold place and let stand for a week. Boil sugar syrup. Then mix the resulting syrup with vodka chocolate liqueur, strain.

Egg liqueur

Powdered sugar - 300 g, vanillin - 2-3 powder sachets, egg yolks - 3 pcs., Milk - 0.5 liters, wine syrup - 100 ml.

Rub the egg yolks with a wooden spoon, add the icing sugar and continue rubbing for another half hour. Pour in warm milk and stir the mixture well, then add vodka and vanillin. Strain the liquor through cheesecloth and bottle. The liquor is ready to drink.

Liqueur "Cherry aroma"

Granulated sugar - 400 g, dry red wine - 0.5 l, rum - 250 ml, cherry essence - 10 ml.

Add rum, vanillin and sugar to dry red natural wine. Shake the liquid well until the sugar is completely dissolved. Then strain the liquor through filter paper or thick cloth. Flavor the liqueur with cherry essence, which gives the liqueur a particularly pleasant taste.

Barberry liqueur

Sugar syrup - 400 ml, barberry - 0.5 kg, vodka - 1 l, cinnamon - 1 piece, lemon peel - 1 piece, cloves.

Mash the barberry, add spices, add vodka and leave in a closed bottle for 10-14 days. Then strain and pour over the sugar syrup. Stir the prepared liquor well and pour into bottles.

Czech elderberry liqueur

Granulated sugar - 0.5 kg, elderberry juice - 1 kg, cloves - 3-4 pcs., Vodka - 1l, rum 100 ml, cinnamon - 1 piece, cloves - 4 pcs., Lemon peel - 1 teaspoon.

Boil elderberry juice with spices and sugar for about 15 minutes. Then insist for a day, strain and mix with vodka. Store in bottles in a cool and dark place.

Cherry flavored liqueur

Granulated sugar - 0.5 kg, cherry -1 kg, cloves - 3-4 pcs., Vanillin - 1 sachet of powder, cinnamon - 1 piece, nutmeg - 1 pc., Cherry leaves - 2-3 pcs., Vodka - 750 ml ...

Remove the stalks and seeds from ripe cherries, pour into bottles with a wide neck and cover with sugar. Add cloves, vanillin, cinnamon slice, nutmeg, cherry leaves. Soak in the sun for 8-10 days, then add strong vodka. After 4-5 weeks, strain and bottle.

You can make a cherry liqueur by adding only cinnamon for flavor, and some of the crushed cherry pits for cloves.

Liqueur "Terry cherry"

Granulated sugar - 250 g, crushed cherry pits - 10 pcs., Rum - 300 ml, dry natural wine, white natural wine - 100 ml, vanilla ½ sticks, water - 100 ml.

Pour crushed cherry pits into a bottle, add rum, dry natural wine, white natural wine, syrup from 100 ml of water and 250 g of sugar and add vanilla. Place the bottle, sealed with a rubber stopper, in a dark place for 6 weeks and shake frequently. Then strain through filter paper and a thick cloth and bottle.

Pear or apple liqueur "Nakhichevan"

Granulated sugar - 750g, juice - 1l, sugar syrup - 750g sugar and 3 glasses of water, vodka - 1l, water - 1l.

Wash cooked pears or apples of a fragrant variety, grate on a coarse grater and put in a bottle with a wide neck. Pour in vodka and stand in the sun for 4–5 weeks. Strain the released juice, add sugar syrup. After a week, strain the finished liquor through filter paper.

Blackcurrant liqueur

Granulated sugar - 800g, flower honey - 200g, currant liquid and vodka - 1l, currant leaves - 2-3 pcs., Water - 0.5l.

Sort out the black currant berries, put in a glass jar and pour over with strong vodka. Add a few currant leaves and let stand for 5-6 weeks. Filter the liquid, add flower honey and syrup made from sugar and water. Strain the resulting liqueur.

Red currant liqueur

Granulated sugar - 800g, red currant juice - 1 liter, vodka - 750 ml, water - 2 glasses.

Rinse the currants and separate the berries. Pour into a bottle along with 4-5 currant leaves and pour vodka. Cork the bottle and keep in the sun for 5-6 weeks. Strain the released juice and add the prepared thick sugar syrup to it (at the rate of 800 g of sugar per 2 glasses of water).
Filter the liquor, bottle and seal well.

French Rum Syrup Liqueur

Granulated sugar - 1 cup, rum - 0.5 cups, water - 1.5 cups.

Cook sugar with water over high heat until a thick syrup is formed. This will take 4-7 minutes. Remove from heat. Add rum.

Liqueur "Fire"

Granulated sugar - 1.5 kg, red currants - 2 kg, vodka - 2 liters.

Sort red currants and pour into a bottle or jar of sugar. After 0, 5–2 months, strain out the juice, add vodka and bottle.

Transparent red thorny liqueur

Ternovka - 1kg, vodka - 1l, sugar syrup - 400 ml, cloves - 5 pcs., Grated nutmeg - ¼ teaspoon.

Peel and knead the thorn fruits. At the same time, grind five seeds from the fruit. Then place the mixture in a bottle, pour vodka, add spices and leave for 10-15 days, closing the bottle with a fermentation cork. Strain the mixture, add strong sugar syrup, stir and leave for 24 hours, bottle.

A simple liqueur recipe based on vodka and orange peels is suitable for preparing a delicious drink at any time of the year. If you love oranges, don't throw away the peels - you can dry them and use them to make this simple, not incredibly tasty liquor.

5 fresh ripe oranges will need to be carefully peeled off. You can grate the zest or use dried crusts.

Put the crusts in a glass jar, pour half of the vodka over them and close the lid. Place the infusion jar in a dark place for 21 days. During this time, the tincture should change color and become a pleasant orange hue. The liquid will need to be poured into a saucepan - strain the tincture through several layers of gauze. Pour sugar into it and boil the syrup.

The syrup should be cooled to room temperature, pour in the remaining vodka, stir the drink and put in a cool place for another 14 days.

Store the finished orange liqueur in the refrigerator.

How to make liqueur with vodka and summer berries

Homemade liqueurs based on vodka and summer berries will delight you on a cold winter evening. Try to choose the most fragrant and aromatic fruits - raspberries, strawberries or strawberries. A delicious liqueur from these berries is very simple to prepare. You will need:

• Strawberries (strawberries or raspberries) - 3 kg
• Sugar - 10 glasses
• Vodka - 1 l
• Water - 2 glasses

Sort the strawberries, strawberries or raspberries well, wash and fill a glass jar with berries. Pour vodka into the berry, close the jar with a lid and put in a warm place. If you have a place on a windowsill or balcony, place your drink right in the sun.

After 4-5 days, gently drain the tincture from the sediment, strain through a filter of several layers of gauze so that the pulp does not get into, and pour into a clean jar.

Do not throw away the pulp - add a little sugar, water, and boil the fruit syrup.

Pour the syrup into the strained tincture, let the drink rest for a few days.

Strain the drink through a gauze filter, pour into glass bottles and you can taste the great aromatic liqueur.

Vodka and egg liqueur recipe

Before making a liqueur from vodka and eggs, you will need to prepare two small containers and separate the yolks from the whites. Put the whites in the refrigerator, and grind the yolks well with sugar so that it is completely dissolved.

• Yolks - 8 pcs
• Vodka - 500 ml
• Sugar - 2 cups
• Vanilla sugar - 2-3 g
• Heavy cream - 1 glass
• Milk - 2 cups

Add cream, milk or vanilla sugar to well-mashed yolks. It is best to mix the ingredients in a blender bowl. When the mixture is homogeneous, pour in a thin stream of chilled vodka, mix well again and pour the liqueur blank into a glass jar.

Leave the drink to mature in a cool place for 2 months. After this time, the drink is ready to drink.

Making liquor from vodka with red currants

• Red currant juice - 1 l
• Vodka - 750 ml
• Water - 2 glasses
• Sugar - 3-4 cups (to taste)

To prepare liqueur from vodka with red currants, you need to rinse and separate the berries.

Fill a jar with currants, add a few leaves with 4-5 leaves and top with vodka. Close the can or bottle tightly, put the drink in a warm, sunny place for a month and a half.

Let the drink ripen in the sun for a month and a half - during this time the can will be almost full of thick juice.

Mix it with sugar syrup, pour into glass bottles, close the lid tightly and put in a cool place for 2-3 days. You can taste the finished liquor.

Spice vodka liqueur recipe

• Sugar syrup - 2.5 kg
• Vanilla - 45 g
• Cinnamon - 45 g
• Cloves - 3 pieces
• Vodka - 2.5 l
• Water 1, 2 l

Pour vanilla, washed but not crushed cinnamon and cloves with vodka and water, put in the sun for 2 weeks. Strain the finished tincture, mix with sugar syrup made from 600 ml of water and 2.5 kg of sugar. Put the drink in a cool place to rest for a few days, after which you can pour the spiced vodka liqueur into small glasses and start tasting.

Cocktails with liqueur made from vodka and aromatic berries can be prepared for the festive table. It is enough to pour a few ice cubes into a beautiful glass, pour a little of any liquor on top and add a little soda or tonic.

Garnish this treat with a slice of fresh or canned berries and your guests will love it.

Sweet, thick, viscous, with a bright color and certainly a rich aroma ... All this is about the favorite drink of most women - liqueur. Many men would also like to miss a glass or two of delicious homemade liqueur. These drinks are mainly served with a dessert table or coffee. And, despite all the seeming "innocence", getting drunk with homemade liqueur is not at all difficult - especially if you do not know the measure.

The technology of making liquor at home

Liqueur is a sweet strong alcoholic drink obtained by infusion of various components on strong alcohol. Alcohol or a ready-made alcoholic beverage - rum, whiskey, cognac, tequila - are used as strong alcohol. The second constituent components are different products vegetable origin- roots, flowers, fruits, vegetables, berries, spices, nuts, etc. In addition, in the manufacture of liqueurs at home, a variety of spices are used: ginger, galangal root, cloves, cinnamon, juniper berries, peppers, roasted coffee beans, citrus zest, etc.

The technology for making liqueur at home is based on blending, that is, mixing in various proportions of the individual constituent parts of the drink. After that, the liqueurs are aged for at least 6 months.

Sometimes homemade liqueurs are cloudy. In this case, the drink can be clarified with egg white: beat the protein until light foam, continuing to beat, pour in the liquor, put in a warm place and wait for the white flakes to appear. Then filter. For 500 ml of liqueur, you will need 1 egg white.

In the process of making a liqueur at home, try to observe the required holding time, then it will turn out to be viscous, completely odorless of alcohol.

Recipes for making delicious liqueurs at home

Vanilla liqueur

• Alcohol - 3 L
• Cold settled boiled water - 600ml
• Sugar - 2-2.5 kg
• Vanilla - 4-5 g
• Cinnamon - 4-5 g (piece)
• Clove buds - 3 pcs.

Pour boiled water (600 ml) into alcohol, add spices and mix. Under the lid, insist in the sun for 15 days.

Prepare sugar syrup (from 700 ml of water), cool and mix with strained liquid.

Stir, strain again and pour the homemade liquor into bottles for storage.

Coffee vanilla liqueur

• Vodka and water - 1l each
• Sugar - 800g (4 glasses)
• High quality instant coffee - 100 g
• Vanilla - 1 stick

Heat water, add sugar and coffee, stirring, boil. Boil until thick, remove from heat and cool. Pour into a large glass jar with vodka, add vanilla. Leave in a cool place for 30 days, shaking the container occasionally. Filter the liquor, pour into bottles.

Cream liqueur

• Alcohol - 100 ml
• Water - 100 ml
• Heavy cream - 250ml
• Sugar - 200g (1 glass)
• Vanilla sugar - 1 sachet

To prepare this homemade liqueur, you need to boil water, add sugar, cook until the sugar is completely dissolved. Remove from heat, cool until warm, mix with vanilla sugar and cream. Cool to room temperature, stir with alcohol and pour into a bottle. Keep refrigerated.

Creamy egg liqueur

• Heavy cream - 250ml
• Vodka - 250ml
• Sugar - 150 g (0.75 cups)
• Egg yolks - 3 pcs.
• Vanilla sugar - 1 sachet
• Rum essence -1-3 drops
• Instant coffee - 2 tbsp. spoons

Pour sugar into egg yolks, add vanilla sugar, coffee and essence, beat with a mixer. Pour in the cream while stirring, then the vodka and stir with a spoon. Pour into bottles for storage, keep cool.

Creamy coffee liqueur

• Whiskey - 400ml
• Cream - 300ml
• Brown sugar - 50 g (2 tablespoons)
• Natural ground coffee - 20 g (1 tbsp. Bed)
• Vanilla sugar - 3 g (0.5 teaspoon)

Mix sugar, vanilla sugar and coffee. Put the cream on low heat, bring the cream to a boil all the time, stirring occasionally (do not boil!) And immediately remove from heat. Pour in the sugar-coffee mixture, mix well (preferably until the sugar dissolves), infuse under the lid until it cools. Filter liquid, stir with whiskey and pour into bottle for storage.

Creamy coffee liqueur

• Fresh cream - 300ml
• Coffee liqueur - 75ml
• Hot water - 50ml

Pour sugar into hot water and dissolve, stirring well. Cool, mix with vanilla essence, cream and liqueur. If necessary, strain, bottle, keep in a cool place for no more than 3-4 days. You can use homemade liqueur according to this recipe right away.

Creamy honey liqueur

• Fresh cream - 300ml
• Honey liqueur -75ml
• Hot water - 50 ml
• Vanilla essence - 3ml (0.5 teaspoon)
• Brown sugar - 25 g (1 tablespoon)

Pour sugar into hot water and dissolve, stirring well. Cool, mix with vanilla essence, cream and liqueur. If necessary, strain, bottle, keep in a cool place for no more than 3-4 days. Drink immediately.

Creamy egg liqueur

• Vodka - 250ml
• Light rum - 50ml
• Condensed milk with coffee - 300 g
• Egg yolks - 6 pcs.

Mix everything, pour into a bottle. Leave at room temperature for 2 days, then refrigerate. Shake well before use.

Egg liqueur "Dubok"

• Vodka - 500ml
• Water - 250ml
• Condensed milk - 300 g
• Egg yolks - 8 pcs.
• Chopped oak bark - 2 tbsp. spoons

Before making this homemade liqueur, pour oak bark with water, boil in a water bath for 45 minutes, remove from heat, cool and strain well. Beat egg yolks, mix with condensed milk until smooth, then pour in vodka and bark broth. Mix well again and beat with a mixer. Pour into a bottle, let stand for 3-4 days before use.

Liqueur "Milk" simple

• Vodka -1l
• Creamy vanilla ice cream - 1 kg

Pour the vodka into a large container, add the ice cream in portions, stirring well each time. Bottle, drink immediately, or store in refrigerator until serving.

Liqueur "a la Pina Colada"

• Vodka to taste (or diluted 1: 1 alcohol)
• Water - 350ml
• Coconut flakes - 250g
• Condensed milk - 1 can
• Vanilla sugar - 1 sachet
• A pinch of grated nutmeg
• Rum essence - 1-2 drops

To make this homemade liqueur, you need to boil the water, add the coconut flakes, stir and close the lid. Let cool, drain thoroughly. Pour the resulting coconut milk into a saucepan and stir with vodka or diluted alcohol, condensed milk, vanilla sugar, nutmeg and rum essence. Adjust the strength and density of the liqueur with vodka (alcohol). You can add thick sugar syrup to taste.

Egg-milk liqueur

• Vodka - 250ml
• Milk - 250ml
• Sugar - 200g (1 glass)
• Egg yolks - 6 pcs.

Pour sugar into milk and beat until sugar is completely dissolved. Add the yolks one at a time and continue whisking. Pour in vodka, beat again. Pour the finished homemade liqueur into bottles, store in a cool place. Consume in 1-2 days.

Egg-lemon liqueur with milk

• Vodka - 250ml
• or vodka - 125ml, whiskey - 125ml
• Condensed milk - 250ml
• Sugar - 300g (1.5 cups)
• Raw eggs - 5 pcs.
• Egg yolk - 1 pc.
• Lemon extract - 0.5 teaspoon
• Pinch of vanillin

Mix sugar with vanilla, pour into a container. Pour in vodka (vodka with whiskey), eggs, yolk, lemon extract and condensed milk. Beat for no more than 1 minute, pour into bottles or a decanter, close and refrigerate for 10-15 days.

How to make liqueurs at home: simple recipes

Egg liqueur with coffee and whiskey

• Vodka - 200ml
• Whiskey - 50 ml
• Concentrated milk - 250ml
• Powdered sugar - 250 g
• Instant coffee - 20-30g
• Raw eggs - 6 pcs.
• Vanilla sugar - 1 sachet

Before making this liqueur at home, the eggs must first be cooled, then the whites must be separated from the yolks. Grind the yolks with powdered sugar and vanilla sugar, mix with milk. Dissolve coffee in vodka, mix with whiskey, add to the yolk mass, mix. Beat the cooled proteins into a thick foam, stir in the liqueur. Place the mass in the refrigerator for 30 minutes. Can be drained and consumed immediately.

Coffee liqueur

• Vodka - 500ml
• Sugar - 200g (1 glass)
• Natural coffee - 40 g

To prepare this simple liqueur at home, you need to pour the vodka into a saucepan, put it on fire and heat, but not boil. Add sugar and coffee, stir until dissolved, remove from heat. Cool, filter and bottle for storage.

Cocoa liqueur

• Vodka - 1.5 l
• Water - 1L
• Sugar - 1 kg
• Cocoa powder - 150 g
• Vanillin to taste

Prepare sugar syrup, remove from heat and let cool slightly. Mix with cocoa syrup, pouring in portions and stirring thoroughly. Then pour in vodka, add vanillin, mix and filter. Pour into prepared dry bottles, cork.

Chocolate liqueur

• Water - 180 ml
• Vodka - 750ml
• Sugar - 300g (1.5 cups)
• Cocoa powder - 125 g (8-9 tablespoons)
• Vanillin pod

Prepare sugar syrup: boil water, add sugar and cook over low heat until sugar is completely dissolved, stirring occasionally. Bring to medium density, remove from heat, cool. Put a vanillin pod cut along the length in a large jar, add cocoa and pour in vodka and 250 ml of sugar syrup. Close the jar, shake, leave at room temperature for 14 days. Shake the jar every 2-3 days. Strain the liquor through cheesecloth, pour into a bottle, cork tightly, let it brew for 30 days before use.

Look at the photo - this homemade liqueur has a rich chocolate color:

Milk coffee liqueur

• Vodka - 250ml
• Condensed milk without sugar - 300 g
• Condensed milk with coffee - 300g
• Almond essence - 1-2 drops

Mix everything, pour into a bottle. Leave at room temperature for 2 days, then refrigerate. Shake well before use.

Apricot

• Alcohol
• Apricots - 2 kg
• Sugar - 2 kg
• Apricot pits - 10 pcs.

Wash and dry the apricots, cut into slices, remove the seeds. Take 10 seeds, break and remove the kernels.

Cover the apricot wedges with sugar, leave for 5 hours, then cook over low heat, stirring occasionally, for 30 minutes. Cool the sweet mass until warm, rub through a colander and strain. Mix apricot syrup with alcohol and apricot kernels. Pour into a large jar or prepared bottles, making sure that an equal number of apricot kernels fall into each. Leave on for 90 days. Then tint with burnt sugar as desired and filter. Store in a cool place in tightly sealed bottles.

Liqueur "Orange-coffee"

• Vodka - 700ml of vodka
• Roasted natural coffee beans - 33 pcs.
• Orange - 1 pc.

To prepare this simple recipe for liqueur at home, you need to cut 33 shallow holes in the orange with a sharp knife, and insert a grain of coffee into each. Put the orange in a jar, pour vodka and insist under a tightly closed lid for 33 days. Strain, squeeze the orange separately, filter the liquid and mix with the main liquor. Throw away the orange.

How to make delicious liqueurs at home

Orange liqueur with cinnamon

• Vodka - 2L
• Sugar -1.5 kg
• Oranges - 10 pcs.
• Cinnamon -1-2 sticks

Wash the oranges, cut into pieces, squeeze the juice out of the pulp. Cut the orange peels into pieces. Mix orange juice with vodka and sugar. Pour into a large container, put cinnamon and orange peels tied in a cheesecloth bag into the liquid. Leave for 40 days, then remove the bag, strain the liquor through filter paper and pour into bottles for storage.

As you can see in the photo, the liqueur at home according to this recipe has a pleasant, orange-colored brown tint:

Orange liqueur with coriander

• Vodka or cognac - 700ml
• Sugar - 300g (1.5 cups)
• Coriander seeds - 12-15 pcs.
• Large oranges - 3 pcs.

Wash oranges and rinse with boiling water, let dry. Remove the zest with a grater, being careful not to touch the white part. Squeeze the juice well from the fruit. Mix the grated zest with sugar, coriander seeds, put in a glass jar and pour over orange juice and vodka or brandy, mix. Close tightly, leave in a dark place for 28-30 days. Shake the mixture thoroughly every 7 days. Filter the finished liquor through several layers of cheesecloth and pour into a bottle or decanter.

Orange liqueur with spices

• Strong vodka -1l
• Water - 375ml
• Sugar - 800 g (4 cups)
• Fresh (250g) or dried (150g) orange peels
• Clove buds - 4-5 pcs.
• Cinnamon - 1 stick

Mix orange peels and spices, pour over with vodka, put in the sun or in a warm place for 12-15 days. Filter. Prepare sugar syrup, cool, mix with liquid and bottle liqueur. Insist 10 days.

Liqueur "A orange a la Cointreau"

• Vodka - 500ml
• Water - 500ml
• Sugar - 250g (1.25 cups)
• Oranges - 2 pcs. large or 4 pcs. small

If you like spirits, this homemade liqueur recipe will come in handy. Wash, wipe off the oranges and cut off the orange rind. Grind the crusts, add vodka, put in a dark place for 15 days. Strain, mix with cold sugar syrup, bottle and seal well. Withstand before use for at least 30 days.

Lemon liqueur

• Water - 600ml
• Vodka - 500ml
• Sugar - 300 g (1.5 cups)
• Large lemons - 2 pcs.

Wash and pour over the lemons with boiling water, cut off the crusts (without the white part). Squeeze the juice out of the pulp. Cut the lemon peels, add vodka and lemon juice. Let it brew for 15 days, strain (or filter). Prepare sugar syrup, cool and strain. Mix sugar syrup and lemon tincture, pour into bottles, cork tightly. Insist for at least 15 days.

Cherry liqueur triple

• Alcohol - 750ml
• Water - 250ml
• Sugar - 800g (4 glasses)
• Ripe cherries-750g

Put the washed and dried berries in a jar, add alcohol and close the lid. Leave on for 7 days, shake the jar every day. Filter the liquid, cover the remaining berries with sugar, shake and leave covered in a warm place or in the sun for 15-20 days. Stir or shake the jar every 2-3 days. Strain the resulting liquid through a funnel with cotton wool into a container with the first liquid. Heat 125 ml of water and pour in the remaining cherries, shake several times and drain the juice through a funnel with cotton wool into the previously poured mixture of liquids. Do the same with the remaining water. Shake the resulting liquor, leave for 15-20 days and carefully strain through a filter. Pour the finished liquor into bottles for storage.

Strawberry liqueur

• Vodka - 500ml
• Water - 500ml
• Ripe strawberries - 1 kg
• Sugar - 1 kg

Boil the syrup with water and sugar, add the strawberries and let it boil. Pour the mixture into bottles or a jar, put in the sun for 10-12 days. Then a delicious homemade liqueur must be filtered, poured into the liquid vodka, mixed and poured back into bottles for storage.

Cranberry liqueur

• Vodka - 500ml
• Water -100 ml
• Sugar - 300g (1.5 cups)
• Cranberries - 145 g

Rinse the cranberries, let the water drain, mash. Transfer to a jar, pour vodka or alcohol, insist under a lid in a dark place for 7 days at room temperature. Strain well. Boil sugar syrup, cool slightly. Mix the cranberry liqueur with the sugar syrup, pour it back into the jar and close the lid. Leave on for another 1 day. Strain, bottle for storage.

Raspberry liqueur

• Strong vodka - 500ml
• Water - 500ml
• Sugar - 1 kg
• Raspberries - 1 kg

Prepare sugar syrup, add clean, sorted raspberries, mix and pour into a large jar. Put in the sun or in a warm place for 10-12 days. Strain the syrup well, mix with vodka, strain again or filter and bottle for storage.

Photos of homemade liqueur recipes from various ingredients are presented below:

Sea buckthorn liqueur

• Vodka - 700ml
• White wine - 200ml
• Sea buckthorn juice - 200ml or sea buckthorn berries - 400 g
• Sugar - 200g (1 glass)

This is one of the best homemade liqueur recipes, as sea buckthorn is not only delicious but also extremely healthy. To prepare it, the berries need to be sorted out, carefully rinsed and dried. Put berries in a bottle (or pour in juice), pour wine, vodka and cover with sugar. Close tightly, shake several times, leave in a dark room for 90 days. Strain and filter. Pour into bottles prepared for storage.

Blueberry liqueur

• Vodka or alcohol
• Fresh blueberry
• Sugar

Wash ripe, high-quality blueberries, drain well. Place the berries in a large jar or bottle, pour vodka or alcohol just above the level of the berries, leave in a sunny place for 35-45 days. Strain the tincture, squeeze the berries slightly, filter the flowing juice and add to the main tincture. Measure the amount of tincture received, prepare sugar syrup at the rate of: for 1 liter of tincture - 750 g of sugar and 750 ml of water. Cool the syrup, mix with the tincture and filter the liqueur again. Pour into prepared dry bottles, seal well, keep in a dark place.

Blackcurrant liqueur

• Vodka - 1l
• Black currant - 1 kg
• Sugar - 400g (2 glasses)
• Clove buds - 2-4 pcs.

Rinse the good quality berries, drain with water, remove the berries from the branches and put in a large bowl. Mash thoroughly, mix with vodka and add cloves. Transfer the mass to a jar, cover with gauze, keep in a sunny place for 45 days. Drain the tincture, squeeze the berries slightly, add the drained juice to the tincture. Pour the tincture back into a jar or bottle, add sugar and cork. Shake several times, leave in a dark, warm place until the sugar is completely dissolved. Shake the bottle occasionally. The finished liqueur can be filtered 1-2 more times.

How to make the most delicious liqueurs at home

Wine-cherry liqueur

• Dry red wine -1l
• Light rum - 500ml
• Thick cherry syrup - 100ml
• Sugar - 800g (4 glasses)
• Vanilla sugar - 1 sachet

Mix wine with rum, add sugar and vanilla sugar, stir until sugar dissolves. Pour in cherry syrup, stir and strain. You can drink right away.

Orange wine liqueur

• White dessert wine (or white port) - 500 ml
• Sugar - 100 g (0.5 cups)
• Orange - 2 pcs.

Before making this homemade liqueur, the oranges must be washed, carefully peeled off and cut into strips. Put in an enamel bowl, cover with sugar, boil the zest with sugar over low heat until the volume is halved. Cool the sweet mass, pour over with wine, stir and pour into a bottle. Cork tightly.

Quick melon liqueur

• Red table wine -1.5l
• Sugar - 200 g (1 glass)
• Melon - 1 pc. weighing about 1-1.2 kg

Peel and seed the melon, cut into small cubes. Fold in a jar or enamel container, cover with sugar and pour over wine. Keep in the refrigerator under the lid for 3 hours. Strain, immediately drink with ice and champagne.

Banana vanilla liqueur

• Vodka - 750ml
• Water - 185 ml
• Sugar - 300g (1.5 cups)
• Vanilla extract - 1 teaspoon
• Ripe bananas - 2 pcs.

Peel the bananas, puree and transfer to a large glass jar. Pour with vodka so that the banana puree is covered, close the jar tightly and leave at room temperature for 8 days. Boil sugar syrup until thick, cool. Filter the banana mixture through cheesecloth, pour in 250 ml of syrup, stir and strain again. Pour in vanilla extract, stir, pour into a bottle. Leave for 7-10 days to infuse.

Pomegranate liqueur

• Cognac - 250ml
• Pomegranate syrup - 500ml
• Lemon - 1 pc.

To make this liqueur at home, you need to peel the zest from the lemon with a thin layer, cut into pieces. Mix the pomegranate syrup with cognac and lemon zest. Transfer to a bottle, leave, tightly corked, for 10 days. Strain, pour into a bottle for storage, keep in a dark place.

• Grapefruit liqueur (tangerine)
• Vodka - 500ml
• Sugar - 50-100g (0.25-0.5 cups)
• Peel of grapefruit (tangerines)

Cut the grapefruit peel into pieces, put in a jar and pour vodka to the top. Leave in a dark place for 1 day, drain. Pour sugar to taste, stir until completely dissolved. Keep in a cool place.

Pear liqueur

• Vodka - 500ml of vodka
• Water - 600ml
• Juicy pears - 1.2 kg
• Sugar - 300g (1.5 cups)

Wash, peel and grate the pears. Place the mixture in a bottle. Pour in vodka, stir, put in the sun for 30-35 days. Prepare sugar syrup, cool. Thoroughly drain the juice obtained from the pear mass and add sugar syrup (900 ml) to 1 liter of juice. Stir, let stand for 7 days. Strain the finished liquor and bottle.

Melon liqueur

• Alcohol
• Ripe sweet melon
• Sugar
• Lemon acid

Wash the melon, peel and seed and chop coarsely. Squeeze the juice, sprinkle with a little citric acid, sugar and stir. Pour 1: 1 alcohol, add sugar to taste, leave covered for 6 days in a cool place. Filter the finished liquor, pour into prepared bottles and seal. Keep in a cool place.

Jasmine liqueur

• Vodka -1l
• Jasmine flowers -1kg
• Sugar - 200g (1 glass)

Put clean jasmine flowers in a large jar, cover with sugar and pour vodka. Close the jar, put in a dark place for 15 days. Strain the finished liquor, filter and pour into prepared bottles, seal well, store in a cool place.

Ginger liqueur

• Cognac - 500ml
• Water - 80 ml
• Honey - 200 g (6 tablespoons)
• Fresh ginger - 60 g

Before making this liqueur at home, the cleanly washed and dried ginger root must be peeled and cut into thin slices. Transfer to a bottle, pour over cognac and leave for 7 days, sometimes shaking. Strain thoroughly. Add honey and water to the ginger, stir, boil well and let cool under the lid. Strain gently, mix syrup with ginger cognac, cork tightly. Let it brew and brighten.

Mint liqueur on cognac

• Cognac - 500ml
• Water - 250ml
• Sugar - 400 g (2 cups)
• Fresh mint - 5-6 branches

Put in a large bottle, washed and dried mint, pour over cognac and cork. Keep at room temperature for 7 days. Strain the tincture. Prepare sugar syrup, cool, mix with tincture, bottle for storage. Consume after 30 days.

Peach liqueur

• Vodka - 1l
• Ripe peaches - 1 kg
• Sugar - 350g (1.75 cups)
• To taste cinnamon pieces and anise

Dry the washed fruits, cut and remove the seeds. Chop the pulp. Add hot water, strain well after 30-40 minutes. Pour sugar and spices into the juice, add vodka, transfer everything to a large jar and infuse under a lid at room temperature for 15 days. Strain, pour into a prepared container.

Green Walnut Liqueur

• Vodka - 500ml
• Water - 350-500ml
• Sugar - 500g (2.5 cups)
• Green walnuts - 10-15 pcs.
• Cinnamon - 1 stick
• Clove buds - 2-3 pcs.

This homemade liqueur is one of the most delicious and original. To cook it, you need to wash and dry the nuts, chop finely. Put in a large jar or bottle, add spices and pour vodka. Cork the container tightly, keep in the sun for 45-50 days. Then strain, filter well. Prepare sugar syrup, cool, mix with nut tincture. Filter and bottle again. Cork tightly.

If you like not too strong sweet drinks, want to surprise and delight your guests, you definitely need to make homemade liqueur.

The simplest ingredients are suitable for it, and the technology is accessible even to a beginner.

The indisputable advantage of self-made liqueurs is high quality of all its components.

When you buy alcohol at the store, you are essentially buying a pig in a poke. Even choosing products from well-known brands, you are not protected from counterfeiting.

Reference! By creating homemade liqueur based on moonshine, you take complete control of the brewing process. Strength, composition, unique secrets, taste - you can answer the question for each of these points.

Also, imagine how you surprise family and friends by putting on the festive table a delicious and high-quality drink of our own production!

Another plus is that when you learn how to prepare liqueurs according to traditional recipes, then you can safely experiment. It is always interesting to create something of your own, unique and inaccessible to everyone else.

First, you need to clarify some the main points when choosing a recipe:

1. The best option for making liqueurs would be double-distilled moonshine.
2. The optimal strength is 45%.
3. If the moonshine has a pungent foreign smell, choose a recipe that contains fruits and berries with a bright aroma.
4. Most liqueurs are infused for a long time (about three to four weeks). But there are also quick ways - you will get a ready-made drink in a few days. But keep in mind that a slow-ripening liqueur has a deeper flavor.
5. Better to use a glass container with a tight lid.
6. Take special care when preparing fruit and berry liqueurs. Each of the drinks requires its own special way of cutting and chopping the fruit.

How to make from distillate?

Cranberry

Cranberries make a tasty and not too sweet liquor rich in vitamin C.

Composition:

• 200 g cranberries
• 1 liter of moonshine
• 150 ml of pure water,
• 100 g of sugar.

Preparation:

1. The berries must be thoroughly mash or grind in a blender.
2. Then add sugar there and put in a cold place for three days.
3. When the cranberries release juice, fill it with moonshine and purified water.
4. Cranberry liqueur is infused for 30 days in a dark place. In this case, once every 3-4 days, it must be shaken thoroughly.

After a month, take out the bottle and filter the drink. It is best to use gauze folded in several layers for this purpose.

Run the liqueur through cheesecloth several times to make it clear. Refrigerate for another day.

Cherry

Composition:

• 500 g cherries
• 750 ml of moonshine,
• 150 g sugar.

For the preparation of this liqueur, both fresh and frozen berries are suitable, which are sold in supermarkets. The moisture contained in the berries will lower the degree of moonshine.

Preparation:

1. Rinse thoroughly and sort the berries. It is advisable to remove the bones.
2. Put the berries in a bottle and fill with moonshine.
3. Place in a dark, cold place.
4. After two weeks, pour the drink into another container, and cover the berries with sugar. And again, leave both containers for two weeks.
5. Then the ingredients must be combined again and allowed to brew for fourteen days.

After that, the drink can be filtered, or you can leave the berries in the liqueur.

Watch a video in which an experienced moonshiner explains how to properly prepare cherry liqueur from home distillate:

Chocolate

Chocolate liqueur is distinguished by its original taste and ease of production. He is especially loved by the fair sex.

Composition:

• 500 g of chocolate
• 1 liter of moonshine
• 200 ml of water,
• 500 g of sugar.

Preparation:

1. Chop the chocolate on a grater or blender.
2. Ideally, it should turn into fine shavings.
3. The choice of chocolate depends solely on your preferences - you can use only bitter or milk chocolate, or you can mix them together and add white.
4. Pour over chocolate chips with moonshine and place in a cool dark place.

After a week, prepare the syrup. To do this, mix water with sugar and boil over low heat. After that, pour the syrup into the bottle with the future liquor and shake thoroughly.

This drink is best kept in the refrigerator.

Banana

This liqueur is good because it can be drunk in its pure form and used as a base for tropical cocktails.

Would need:

• 2 large bananas
• 1 liter of moonshine
• 600 g sugar
• 200 ml of water,
• 2 tsp vanilla.

Preparation:

1. You need to start with bananas. Peel and chop finely.
2. Put in a container and fill with moonshine. Place the bottle in a dark place for two weeks.
3. Then prepare the syrup - mix water with sugar and simmer.
4. Before removing the syrup from the stove, add the vanilla to it and mix thoroughly. Put it back in a cool place.
5. After a month, filter the drink and let it sit in the refrigerator for 5-7 days.

The video shows the process of making a flavored banana liqueur:

Cointreau

Would need:

• 1 liter of moonshine 40-45%,
• 1 lemon
• 3 oranges,
• 200 g sugar
• 5 pieces. black pepper (peas),
• 2 bay leaves.

Reference! Homemade liqueur Cointreau is probably one of the simplest. However, it is rich in flavor and really looks like the original!

Preparation:

1. Remove the zest from citrus fruits. It is important to cut off the zest without touching the white rind.
2. Place the zest in a bottle, add all the other ingredients and fill with moonshine. The tincture should be kept in a cool, dark place for 30 days.
3. Then filter the liquor and let it infuse for another week.

The technology for making homemade "Cointreau" based on moonshine is shown in the video:

Rapid crimson

Would need:

• 750 ml of moonshine,
• 150 ml of water,
• 1.5 kg of raspberries,
• 250 g sugar.

This recipe stands out from the rest, because by choosing it, you can enjoy the taste of the liqueur in a week and a half.

Preparation:

1. Pour raspberries into a container and fill with moonshine. Close the bottle tightly and let sit for 4 days.
2. Then prepare the syrup - mix sugar and water and simmer for 5 minutes over low heat. After cooling, add the syrup to the moonshine bottle.
3. Leave it on for one week, shaking the bottle every two to three days. When the specified period has passed, carefully filter the liquor through several layers of gauze.

Experimenting with classic recipes and fantasizing with new flavors, each of you will be able to create exclusive high quality drinks. At the same time, the cost of such drinks will be minimal, because all liqueurs are created on the basis of moonshine.

Important! While enjoying your own alcohol, do not forget that moonshine liqueurs are a pretty strong drink. Use it wisely.