Kelganovka tincture on moonshine

Original, spicy taste, for a festive table! Kelganovka tincture on moonshine is tart, moderately bitter, with coffee notes and unobtrusive sweetness, with a stunning aroma. According to the strength, it is more a man's tincture. But I am sure that many persistent ladies will like it.

UnicornSteak

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 1 g

287 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 10 d

Step 1:
How to make Kelganovka tincture on moonshine? Prepare the products and a high container in which you will make the tincture. Ideally, it should have a measuring scale. Add the crushed dried roots of kalgan to the prepared container (in another way, the legs are erect).
Step 2:
Then add the dry licorice roots to the container (it is also called licorice root or licorice).
Step 3:
Put the coffee beans in the same place. For the specified amount of moonshine, I recommend adding at least ten whole coffee beans. So both the taste and aroma will be amazing.
Step 4:
And finally pour the resulting dry mixture with moonshine.
Step 5:
Cover the container with tincture with a paper napkin and leave to ripen for at least seven to ten days. During this time, mix the tincture once every day.
Step 6:
This is how the Kelganovka should look on the second day of maturation. After ten days, filter the resulting tincture through several layers of gauze. This is the end of the cooking process: the tincture is ready to be served on the table.

Kalgan root has a lot of useful substances and is widely used in folk medicine.
Kelganovka or kalganovka is prepared on the basis of both dry kalgan rhizomes and fresh ones. Fresh roots should be taken 10-15% less than the amount specified in the recipe. These roots give the tincture a beautiful cognac color and a pleasant astringency.
I buy dried kalgan and licorice without any problems at the nearest pharmacy.
Many people do not like the taste of licorice, but in this tincture it is unobtrusive and only slightly pronounced. It is possible to replace it with honey.
At the output, the tincture will be 2-3 degrees less than the strength of the original alcohol if dry rhizomes were used. If fresh, the degree will be even less.
Kelganovka boasts a chic aroma and a very interesting taste. After trying it once, we cook it again and again.
The only thing to remember is that excessive alcohol consumption has a negative effect on health. Everything should be in moderation. Have a pleasant tasting!