On the shelves of our stores are full of different spirits, and many buyers are wondering about what the tincture differs from liqueur and liquor.
Shop alcohol
In this situation, the answer is quite simple - nothing.Since both of these liquors purchased in the store are made with the help of dyes and synthetic flavors. In this case, neither the filling nor the tincture to buy is not recommended. Since any artificial additives mixed with alcohol, cause particular harm to the human body.
Homemade alcohol
And quite another matter - a home product!Here, the difference between liqueur and tincture will be significant. Although not everyone knows this difference. But at the same time home alcohol was always valued much more store, as the manufacturer himself invests in the drink part of his soul. Moreover, almost every family has its own special recipe for making a strong drink. So, what is the difference between a liqueur and a tincture? What is the difference? Both drinks are described separately below.
What is liqueur
Pouring is considered more festive, complicateddrink. It takes a lot of time to prepare it, and a lot of ingredients. Moreover, it needs a lot of sugar. Most often, they are made from fresh fruit and berries. Ripe fruit - this is what distinguishes the filling from wine and from the tincture. Neither the wine nor the tincture is fresh.
Pouring can be prepared from several types of fruit or even mixed fruits and berries. Only then it is necessary to consider what fruits are combined with what.
You can also add not the berries and fruits themselves, but squeeze out the juice from them, but then the drink will lose its viscosity, and for many it is the main charm of the liqueur.
Of course, only the fruit from the garden for cooking is not enough. You will need more sugar and strong alcohol (vodka, alcohol, moonshine).
It is in combination that these three ingredients give an amazing result.
If you strictly adhere to the recipe, then drinkeven from the juice will be bright and saturated, the liquor should not be watery. Alcohol should burn slightly, and in the aroma - only notes of fresh fruit should be present.
In addition to the basic requirements in the cooking process there are a couple of nuances.
In order to make the drink not sugary-sweet, you can add lemon juice to it. Sometimes, instead of sugar, honey is put in the liqueur.
Long exposure - this is what distinguishes the liqueur from tincture. Its duration is not less than a month, and sometimes even more - up to six months.
It is worth remembering that the drink should not turn outstronger than twenty degrees. The most popular liqueur is considered cherry. This drink will satisfy any exquisite gourmet. Virtually inferior to her in popularity plum. Also often prepare mountain ash, viburnum, raspberry, pear, apple, strawberry and strawberry tinctures.
This drink is used more often as an aperitif. It will warm well in the warm winter evening. Anyway, decorate the table in any weather.
Honey plum from cherry plum
This alcoholic drink is made by the methodself-arrest Wild yeast is used instead of strong alcohol. In this example, it will be very bright to see how liquor differs from tincture. At the exit we will get a bright, original drink, the aroma and taste of which will vaguely resemble a sweet fruit and berry wine.
For the preparation you will need three kilograms of cherry plum of different varieties. Fruits must be ripe and fresh. Liter of inverted syrup and as much water.
To prepare the syrup, you need to mix half a liter.water with a kilogram of sugar. Now the mixture should boil and stand on low heat for about fifteen minutes. After that, citric acid can be added to the syrup (approximately four grams). Then the mixture should beat on the fire for half an hour.
Syrup needs to be well cooled and pour the fruits,which were previously stacked in a container (preferably a jar). All thoroughly mix and put under the water seal. Next will be the process of fermentation, for this it is best to put the jar in a warm dark place. When the fermentation process stops, and it will happen no earlier than ten days, and maybe more, the pouring should be filtered. This is best done through gauze, folded in several layers.
Then comes the secondary fermentation.The vessel is again placed under the water lock. This process usually lasts about two weeks. After pouring clear from sediment and leave at room temperature for about a week. Then again the sediment is removed and sent to a cool place for aging for at least a month, and preferably two.
If you do it right, the drink will be an extraordinary pink-red color. If it seems that the sweetness is not enough, then you can add a little sugar syrup.
What is tincture
Tincture is most often used for medicinal purposes.This is what makes tincture different from liqueur. Its main purpose is to warm and treat during a cold. If you drink the drink correctly, and not abuse it, then it will raise the immunity, strengthen the entire body, and normalize the work of the digestive system.
Most often, tinctures are prepared on the basis of medicinalherbs, flowers, roots, rose hips and dried fruits. That's what's the difference liqueur and tincture. The first is prepared on the basis of fresh fruits, and the second most often from dried ingredients. Sugar is also added to the tincture, but here it is substantially less. The main ingredient in the tincture is alcohol, which is often replaced by vodka or moonshine. And dry ingredients here are much less than ripe in the liqueur. And this is also what tincture differs liqueur. This drink is not so cumbersome. But if it is properly cooked, then its taste is not inferior to the liqueur.
Although drink tincture as a liqueur, savoring eachsip, fail. After all, another difference between these two, at first glance, such similar drinks, is the amount of alcohol. Infusion - twenty degrees, tincture - about forty.
Tincture can be prepared on the basis of a single ingredient, and it happens that it includes not only herbs of different types, but also mixed roots with flowers.
More tinctures are divided into bitter, sweet and semi-sweet. It all depends on how you are going to use the drink.
Pertsovka
For cooking you need vodka (one liter), a couple of tablespoons of honey, five pods of red pepper, a couple of tablespoons of dry paprika, lemon peel, vanilla, cinnamon, black peppercorns.
First you need to make cuts on the podspepper, put them in a jar and pour vodka. This mixture is infused for about a week. The temperature should not exceed sixteen degrees. Shake the jar a couple of times a day. When the vodka turns brown, you need to strain it thoroughly through cheesecloth. After that, honey and spices are added to the tincture.
All this is well mixed and infused for another couple of days.
Everything. After that, the drink is ready to drink.
Main differences
So what is the tincture different from liqueur?
- Infusion is made from fresh fruits, and tincture needs dry herbs, flowers and roots.
- The percentage of fruit in the liqueur is much greater than the percentage of herbs in the tincture.
- In the liqueur much more sugar.
- Tincture is twice as strong as the liqueur.
- Tincture is not maintained.
