Cranberry tincture with oak bark and zest on vodka

Cranberries need to be washed, slightly frozen, put in a tank and ground together with sugar or honey. Honey is best to use a neutral floral. In the container to the beak, we also pour juniper berries, which need to be crushed with a rolling pin, oak chips for refining distillates or oak bark, thinly cut lemon zest. Fill the jar with alcohol, mix everything well. It is necessary to insist in a dark place at room temperature for at least 3-4 weeks, from time to time mix the contents of the jar. After that, the tincture is carefully drained from the sediment and filtered through a cotton filter.
It is best to use grain moonshine with a strength of 55% for cranberries. During the infusion, cranberry juice will dilute the degree and already at the exit the finished tincture will be about 40%. If oak bark is added to the infusion instead of chips, then the suspension can be lowered to 3 g., the tincture itself will be more woody in taste. Honey is best suited for sweetening, it softens more gently, gives the tincture a balsamic character.