Moonshine Borodino tincture with sugar

It is not difficult to prepare this traditional drink and the ingredients need the simplest. Just make a little effort, be patient and get the result - a drink for real men! With a pleasant bread taste.

So, here's how to cook Borodino tincture.

The first thing we do is pearl barley, which we carefully sort out, and then mine. Dry with a clean and dry towel, and then pour into a dry frying pan. We put it on medium heat, fry the pearl barley until light golden. Then pour the grits from the pan onto a flat plate and leave to cool.

In the container in which the drink will be infused, pour out coriander seeds and cumin. We also send the cooled pearl barley there. Now we fill everything with moonshine (and moonshine should be of very high quality, without an unpleasant smell or taste) and mix. We close the container hermetically and put it in a dark place (temperature 21-23 degrees). We leave the future drink for 3 weeks, while every three days the tincture needs to be shaken.

When the specified time has passed, the tincture will acquire a characteristic bread flavor, and its color will become slightly golden. By the way, it counts. that the tincture got its name because of the similarity of the aroma with the smell of Borodino bread.

The next step is filtering the tincture. We do this through four layers of gauze. Add sugar (or honey) to the drink, mix until completely dissolved, taste it. If desired, you can add more granulated sugar (honey).

Pour the tincture into beautiful bottles, close hermetically with lids and put it in the cellar (refrigerator) for 3 days. When this time passes, the drink will be ready for use.

It is necessary to store the finished tincture in a cellar for 5 years, but, as a rule, it always ends a little faster.

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