Moonshine on coffee beans - a beautiful color of coffee tincture

The art of tinctures will always be popular. What are they used to make alcoholic drinks at home? And home-made moonshine is one of them, but this version of alcohol has the main advantage - naturalness. The person who makes the drink using the technology will be confident that in the morning his guests will not wake up with alcohol poisoning and will not feel unwell.

One of the interesting options for home-made alcoholic drinks from moonshine is coffee tincture. Below you will learn about the main nuances and manufacturing features.

Selecting coffee and preparing grains for infusion

A very important aspect concerns the preparation of the grains itself. Many of the recipes presented do not require grinding. Therefore, it is worth considering this fact when purchasing already crushed. The correctness of the grain will affect the following qualities of the drink:

If you want to achieve a rich taste with bitterness, you can use maximum roasting.
To preserve the unique smell, it is better to grind it yourself.
Grain quality - many people use raw materials for production whose shelf life is coming to an end. In practice, it looks like the owner finds a bag in the bins and decides to make a coffee tincture out of it. This is wrong, if the raw materials are of low quality, it will turn out second-rate, and you can’t even dream about coretto.

To ensure quality, it is necessary to perform a visual analysis. Sometimes in the overall package you come across bad raw materials - overcooked, or, on the contrary, pale. Cleaning is only manual, it is necessary to examine each piece so that there is no damage, sand and dirt. Soluble has almost no aroma and is used only for coloring.

More to the point: how is cognac made from vodka?

As you have already understood, you still won’t be able to make real cognac at home - there are too many nuances and features in this process that must be observed. But by adhering to a different class of recipe, you can yourself produce a wonderful, tasty alcoholic drink reminiscent of cognac. But it would be more correct to call it a tincture.

It will have a pleasant smell and high-quality taste, despite the fact that the recipe will be extremely far from the original.

Moonshine tincture for coffee

The infusion made from coffee has a unique aroma. Those who use the infusion note the following positive qualities:

Alcohol is good at relieving feelings of drowsiness and fatigue. You can take a small amount on a hike or fishing trip.
Improves mood.
Relieves headaches and allows you to quickly warm up.

Unlike other types, it can only be done under special conditions, having a device at your disposal. There is nothing complicated in the process for those who have already dealt with distillation before. A few instructions to help you make coffee-infused moonshine at home:

coffee beans

The base is homemade (1.5 l) - only in this case can the owner be confident in the purity and safety of the drink. If it is not possible to make it using moonshine, then you can use good vodka.
For this recipe we take 150 grams of high-quality coffee. Choose medium roast. It is worth understanding that the final taste will depend on the quality of the grains and the main element.
Hazelnuts - 2-4 pcs.
15 grams of fructose, many replace it with honey. Second, it is often added after the grains have been infused.
Grind the raw materials and nuts well. It is poured into a jar.
Next, moonshine is poured in, after which everything is covered with fructose.
The container is tightly closed and left in a dark and cool place for at least 10 days.

During this period, it needs to be taken out and shaken well. After another two weeks, you need to cleanse the alcoholic drink. This is done with a cotton pad and then placed in the refrigerator for 2-3 weeks. This is not the fastest production method, but the taste of the finished moonshine will delight every guest. A tincture with zest and coffee beans helps relieve headaches. Maceration during personal production is also possible with the addition of raw materials, instead of the usual milk and sugar. You can grind it into granules with a hammer, less often you use instant.

Moonshine made from coffee beans should be consumed during the daytime. The concentrate has a negative effect on night sleep.

Preparing Ingredients

The base of the tincture is coffee and moonshine; the remaining ingredients, including sugar and spices, are added to taste or according to the recipe.

The main requirement for moonshine is double distillation and purification with sorbents. The strength of the alcohol base should range between 50-60%.

Note: an alcohol solution with a strength below 50% does not extract substances well, and an alcohol with a strength of 60% extracts poorly soluble components from the raw material, which make the tincture cloudy.

Natural coffee is used, preferably grain. Particular attention is paid to the aroma - medium- and deep-roast Arabica varieties have a rich aroma, but it is best to infuse moonshine with your favorite variety of coffee.

It is allowed to use ground coffee and even coffee grounds, but the taste and appearance of the tincture will suffer significantly from this.

Recipe for coffee tincture with sugar

They are more popular due to the fact that they do not need to go through the procedure of fermentation, purification, etc. Production is possible even in urban areas, where there is no place to simply install equipment for purifying the drink.

Before you start, it is important to highlight a few nuances:

Using low-quality alcohol to create is strictly prohibited. The taste will soften, but you will have to bear the consequences of consumption. To avoid getting into an unpleasant situation, you must use a high-quality foundation.
Everything must be done strictly according to the instructions. There are a lot of coffee drinks, including carajillo, karsk, etc. The founders of these mixtures add alcohol to a ready-made cup of espresso or cappuccino, but our craftsmen have learned to create a ready-made taste sensation.

The recipe for a classic tincture with sugar and moonshine is quite simple:

Vodka, preferably moonshine 40º-50º – 500 ml.
Ground grains – 70 grams.
Water – 150 ml.
Sugar - you can use fructose, everything is added to taste.

To begin with, it is worth boiling the crushed grains; this can even be done in a Turk. The nectar is drained, filtered through a cotton pad, and then cooled. After this, it is mixed with a sweetener, moonshine is added and everything is sent to a dark place to steep for a week. Some people dilute it with water, but those who want a rich and invigorating taste use 150 ml only when cooking. There is no need to stir anything; the owner gets rid of the sediment even at the moment of filtering the brewed cup. This is the easiest and fastest way to prepare coffee nectar for the holiday. By the way, coffee tincture with alcohol is ideal for soaking cupcakes.

Recipes for mash made from flour for moonshine

Here are several recipes for making mash. We selected simple and affordable ones at home, and which one is right for you depends on personal preferences.

From rye flour

This recipe calls for the use of malt.

Peculiarities. Malt breaks down starch into simple sugars (saccharifies the wort), and without it (or enzymes) you won't succeed.

Barley or rye malt is suitable. The sequence of actions is important because the final result depends on it:

Carefully. Keep track of the time. Keeping it wrapped for a longer period of time can lead to souring.

Keeping it wrapped for a longer period of time can lead to souring.

Reference. Rapid cooling of the mash is necessary so that foreign microorganisms do not “tackle” it, spoiling the final result.

Made from wheat flour

The wort is prepared according to the same algorithm as from rye. Try making green malt. It is not difficult. Wash high-quality wheat (1.5 kg), add water to just cover, cover with a cloth and leave in a warm room.

After 3 days, when the sprouts appear, grind everything with a meat grinder. Green malt is ready. Instead of wheat, you can use rye or barley.

Flour mash with sugar

You can use barley, wheat, corn or rye flour. Moonshine prepared according to this recipe is a good imitation of whiskey or bourbon. After distillation, the alcohol must still be infused with oak chips (bark).

The main thing is to prepare the right starter. Take a glass of water and flour. Stir thoroughly until the mixture is as thick as sour cream. You can add one or the other. Cover with a damp cloth (if dry, moisten!) and leave for a day. Add 50 ml of water and flour to the desired thickness. Repeat for another two to three days. The finished starter should “bubble” and smell like fermentation.

To make the mash, heat the water to 25-29°C, dissolve the sugar, stirring, add flour, then the starter.

Enzyme brew

Mix all ingredients in water at a temperature of 25-29°C and leave to ferment.

Citrus tincture on coffee beans

The combination is not for everyone. This drink is more suitable for the summer, when cold cocktails are created based on it. Rarely, it can be useful in cold weather at the dacha, when you want to dilute a cup of hot espresso with good alcohol. The manufacturing process is very similar to the previous one. However there are a few additions:

Vanilla (vanillin) is added to the general composition.
A small amount of citrus fruits - peels, dried pieces, lemon.

To create a quality one, you need to understand compatibility. In Italy, hot esperesso is often drunk with lemon. This means adding zest or skins will have a good effect on the final result.

citruses

The addition of oranges and grapefruit will seem no less relevant. To increase the taste, it is the skin that is taken. There is no point in adding pieces; sometimes they give off an unpleasant bitterness, and the final aftertaste does not have the desired notes. Instructions:

In a bottle of water/ready-made espresso and moonshine (150 ml per 0.5 liter), add zest and a 10 g packet of vanillin.
The mixture is left for 5-7 days. In this case, the vessel must be shaken.
Next, add 1-2 tablespoons of sugar.
Leave it for another week without opening it, after which the bottle is completely ready for drinking.

Can be stored for at least 3 years in a dark and cool place. The only recommendation is to monitor the properties of the cork. You shouldn’t drink it when it’s ready; the citrus aftertaste can be diluted with chocolate or a sweet dessert. A step-by-step recipe will help even a beginner understand how the tincture of orange and coffee beans is made.

What color moonshine can be made?

Without exaggeration, moonshine can be any color you want. Fortunately, food coloring comes in any color, including black. Be sure to find out before purchasing whether this dye is suitable for alcohol.

Blue color is considered natural for blue absinthe, Bombay gin. To get it at home, infuse moonshine with unpeeled sunflower seeds

, then add concentrated blueberry decoction to it. At the end, literally dip a handful of fresh yarrow leaves into the prepared infusion for 20 minutes. And strain.

It is most common to see homemade alcohol either transparent or with a brown tint of varying intensity. However, making it truly colorful, even without resorting to chemical dyes, is within the capabilities of every distiller.

Yellow color is given by lemon balm, turmeric, and celery leaves.
Golden – St. John's wort, nut membranes, orange peels, bison.
Get the red color by adding blueberries, burgundy peony petals, cumberlain berries (black raspberries) or blackberries. Pre-ceiling them. Blackcurrant jam will also give a red color.
For bright yellow, almost orange alcohol, saffron is suitable. Since we have very little natural saffron and it is too expensive, Imeretian saffron (made from a special type of marigold) will perfectly replace it. By choosing the zest of brightly colored oranges for this purpose, you will also get an orange color.

A scarlet color will result if you adjust the amount of red dyes. But if you want a pop of color, use cream of tartar and carmine food coloring.

You should take 4 g of both substances per liter of hot water. First, crush the cream of tartar, mix it with paint, add water and let it boil. Cool, strain, and add enough solution to the moonshine until it turns scarlet.

Green is obtained using blackcurrant or parsley leaves. Scroll the selected fresh raw materials through a meat grinder and fill with moonshine. After a day or two, look and try. If you couldn’t get the result you wanted, you can use a dye.

You can find information that blueberries can give black color. It’s unlikely that no matter how much you add, you can only achieve a very rich burgundy. Apparently, you can only get black sambuca at home by using black food coloring.

Dark red, almost burgundy alcohol is obtained by infusing hibiscus with homemade distillate.

And you will not drink a product of unknown origin (the amount of counterfeit in stores is countless), but natural, high-quality alcohol prepared with your own hands.

Apply the acquired knowledge in practice, share your impressions and recommend the article to your friends on social networks.

Homemade alcohol infused with leaves and flowers will give you an unusual aroma and a “summer” aftertaste.

For them, leaves of barberry, black currant, flowers of jasmine, linden, rose hip, tea rose, peony, etc. are often used.

Fill the bottles (jars) with the collected raw materials and fill them with strong moonshine. After 3-4 weeks of infusion, drain and filter.

Barbarisovka

To create a drinking tincture, you need to take a little raw material. For a liter of good moonshine, take a spoonful of dried barberry leaves and flowers. For medicinal use, the same amount of distillate is 200 g of raw material, but they drink this tincture only 30 drops at a time.

Pour alcohol into flowers with barberry leaves and leave for 1 week, then filter.

"Fourteen"

5-6 grams each:

young leaves of pear and apple trees and strawberries;
flowers with receptacles of St. John's wort and hawthorn;
herbs: oregano, lovage, wormwood, sage, lemon balm, thyme, yarrow;
half a gram each of anise and cardamom grains (without boxes).

Infuse the raw materials for 2-3 months. Then filter. Take in small doses: 30 grams after dinner.

"Honeysuckle"

This easy-drinking liqueur exudes the aroma of a warm summer evening.

Take:

1 liter of moonshine or homemade brandy;
45 g dried honeysuckle flowers;
400 ml honey (preferably flower).

Mix everything and leave in a cool place for about a week. Start trying on the fourth day. Stop infusion when you are completely satisfied with the organoleptic properties.

Recipe with spices

The use of spices in the production of alcoholic beverages is no longer new. Even if we remember the well-known mulled wine, which people prefer to drink for mild colds in winter. Coffee moonshine with spices can also get anyone out of bed who has spent too much time in the cold. Warming and invigorating, it’s very easy to make. Moonshine coffee liqueur for beginners:

Distillate (homemade moonshine) - you can immediately take 3 liters.
Ground coffee - 1-2 tablespoons.
Dried cloves - 3 pcs.
A little sugar - 1-2 spoons, or 1:1, where the part is with honey.
Bay leaf - 2-3 pcs.

Here you will have to turn on the high temperature. The main thing is not to overdo it, since natural moonshine dissipates very well. 3 liters of distillate is poured into a saucepan, everything is placed on low heat. Next, pour in the main ingredients, after which the alcohol is brought to a boil and removed from the stove and covered with a lid. The resulting tincture will cool for 1.5-2 hours. Next, everything is filtered using gauze and poured into containers. The bottle can be stored in the refrigerator, but you can drink the nectar after 5-7 days.

For those who like to experiment in cooking, it is recommended to soak meat (beef) in this tincture, adding lemon. The fibers turn out very soft and juicy, the hostess will definitely like this recipe. After marinating, it is better to cook meat over coals or in the oven. Duck in oranges is made using the same technology.

How to quickly remove odor at home?

A correctly selected dye not only solves the problem of the color of moonshine, but can also help eliminate its unpleasant odor. To get the desired result, you just need to choose the right ingredients and age the alcohol in accordance with the recommendations of experienced producers of this alcohol.

Using simple products, you can not only improve the color and taste of moonshine, but also turn it into something similar to cognac.

Burnt sugar

One of the most famous methods for producing fake cognacs or whiskey is caramelization. This method not only changes the color, but also the smell of alcohol. Caramelized alcohol acquires a specific taste that not everyone will like, but it’s worth trying.

To color 3 liters of moonshine with sugar, do the following:

Black tea is the most affordable product for all segments of the population, and in a short time it can color moonshine and remove the unpleasant odor from it. However, it is not possible to completely get rid of the aroma of moonshine, so some people use tea with the addition of bergamot or barberry, and they can also add cloves during infusion.

To color 3 liters of moonshine you will need:

Coffee can instantly change the taste and color of alcohol. To color moonshine, use instant coffee, and this should be done when the drink is already of the required strength, because dilution with water after coloring contributes to the cloudiness of the drink.

To color moonshine with instant coffee, several methods are used.

Prepare as follows:

A more complex option, both in terms of the dyeing procedure and the number of ingredients. For it you will need: coffee, peppercorns, bay leaf, vanillin, loose leaf tea, a pinch of soda and sugar.

Prepare as follows:

This moonshine does not have an unpleasant odor, but it has a specific taste.

Infusion on citrus peels

Coloring with nuts and partitions

Within a short time, the walnut partitions change the color of the alcohol beyond recognition, while the smell becomes less pungent and the taste more pleasant.

For this method you need:

Using pine nuts to change the color, aroma and taste of moonshine requires a lot of effort and time, but the result is worth it. To do this you need:

Coffee tincture with honey

The tincture made from coffee beans will receive additional flavor if you use honey instead of the usual sugar and fructose; the best ingredients are natural. For these purposes, it is preferable to pay attention to the classic, without adding frills in the form of a commercial flavor. Ready-made is ideal for warming and medicinal purposes. Instructions with added recommendations:

The basis is homemade moonshine or vodka - no more than 1 liter.
Grains - 50 grams.
Water - 250 ml.
Vanilla or vanillin - 5 g.
Honey -125 g.

There is no need to brew coffee in this recipe. The grains are placed at the bottom of an empty vessel along with vanilla and filled with homemade moonshine. Everything is infused for about 7 days in the refrigerator. After which, honey is dissolved in water and mixed with the base. You can drink an infused drink on grain on the day of combining honey and moonshine, but lovers prefer to leave the vessel for a few more days in a dark, cool place, then it will be saturated with the natural honey taste and leave a pleasant sensation in the mouth after drinking. Coffee infusion can be used as a warming aperitif for guests. Honey tinctures are also good for treating colds in adults. We are talking about reducing pain in the chest during coughing. A small amount of the drink is heated and taken orally (no more than 20-30 grams).

Plum liqueur "slivovitz"

Take one kilogram of large fresh plum. Remove the pits; if the plum is large, cut it into several slices. Place the crushed plums in a jar and fill with moonshine. Place the jar in a dark, cool place for thirty days. After a month, carefully drain the infusion through cheesecloth, trying not to crush the plums. Pour 300 grams of sugar into a jar with plums and, without stirring, leave for another week, then filter the resulting syrup through cheesecloth and mix with the main tincture. Until it is completely ready, let the slivovitz sit for another month, after which it is ready for use.

This is interesting: The procedure for refining and flavoring moonshine

Coffee-orange liqueur

Coffee bean tincture with alcohol is great for those who cannot drink pure alcohol. Among the frequent fans of citrus mixtures are women. The tincture has a good effect on mood and is often used in cooking. Having a few bottles of this cognac substitute (coffee moonshine) in stock is a good idea. How to do it:

The recipe and ingredients are very similar to the previous description. Alcohol is used as a base, moonshine - 1 liter. Vodka has a lower strength.
Beans - medium roast 40 pcs.
Honey - 125 g.
Vanilla (vanillin) - 1 packet.
Cardamom - 5-6 pcs.

oranges
The orange should be washed well and dried with a dry cloth. Next, coffee beans and the main ingredient, cardamom, are stuck into the peel. The fruit is moved into a glass vessel, after which it is filled with vodka. The mixture is sent for 3 weeks in a dry, dark and cool room. You need to shake and monitor the condition once a day. Next, the mixture is taken out and filtered through cheesecloth. At this stage you can add honey and vanilla. As in the previous recipe, a separate mixture is made. However, many people add it at the initial stage. You can find out what the taste difference is from the reviews.

Nut tincture for coffee

Adding nuts to coffee drinks in the form of liqueur or cognac is an excellent way to soften the aftertaste. Also, in most cases it is used by the weaker sex, so it is necessary to have several vessels. It is very easy to prepare and store. It is recommended to pay attention to the following recipe:

Moonshine (1:2 to vodka) - 1.2 liters.
Coffee - 120 grams.
Hazelnuts - one nut is enough.
Cardamom - 5 pcs.
Fructose (less often condensed milk) - 15 g.

First you need to grind the coffee and nuts. This is done either manually using improvised means, or using a regular coffee grinder. The mixture is diluted with cardamom and fructose. Next, everything is laid out on the bottom of a glass vessel and filled with moonshine and vodka. Everything needs to be closed and sent to rest for about 2 weeks. Every day the owner must shake the vessel. Afterwards, you can safely squeeze out the excess and serve the tincture to the table. To get rid of small debris, it is recommended to use regular gauze. This drink can be stored for no more than 3 years. You can use it to make a cocktail called White Russian with milk.

And why now spend money on expensive cognac?

Cognac is far from the cheapest drink, so its level of availability is not the highest (meaning real, high-quality cognac). Buying one that costs a penny means not respecting yourself and your health, wanting to ruin it.

So, resourceful people have long come up with a way to drink good cognac and not spend a lot of money on it: they created recipes for homemade cognac from vodka.

Yes, we understand that this looks quite doubtful, but only at first glance. Preparing alcoholic drinks at home is not as difficult as it might seem: we told you about 15 delicious vodka-based cocktails that you can prepare at home, and now we’ll tell you about cognac.

Vodka tincture with coffee and lemon

An excellent option for a summer aperitif. The drink is well suited for serving outdoors during hot periods. It’s quite simple to prepare, step-by-step instructions for beginners:

Vodka 1 liter or moonshine 0.7 liters;
Lemon - whole, medium 1 piece;
Coffee (in granules) -1 spoon;
Water - 200 ml;
Sugar - to taste;
Vanilla - 1 package;

The zest is carefully removed from the lemon and left to dry in the sun. After this, it is crushed on a fine grater, combined with water, coffee and vodka. Next, add a packet of vanilla and sugar. All contents are sent to a dark place for 7-10 days. You can shake it once every 2 days. After which the drink is filtered, cooled and served. The main advantage is fast preparation without any hassle. However, you can make this version using the recipe with orange. In this case, you should add fructose instead of sugar - it perfectly dampens the sourness. This drink is ideal for making cocktails. A good alternative for those who are tired of limoncello.

First, a couple of interesting facts: what is cognac?

Let’s immediately burn all bridges and say that cognac is only a drink that is produced in six specific crus, that is, regions, of one French province, produced with strict adherence to technology. The same story, by the way, is with champagne - only that sparkling wine that is produced only in the Champagne region in France can be called this way, and only that.

Read also: Internal bleeding with cirrhosis of the liver, how long do they live?

Six crus (or seven appellations):

- Cognac. This is a name that can be used by any official cognac producer in that region

— Grand Champagne or Grand Fin Champagne;

— Petite Champagne or Fin Petite Champagne;

- Borderie;

— Feng Bua;

— Bon Bois;

— Bois Ordinaire.

Moreover, strict requirements for compliance with cognac preparation technology are not an exaggeration or a myth. In the six regions of the Charente province where real cognac is produced, there are even special authorities, the police, who check whether this technology is fully complied with.

One can go to prison not only for non-compliance with technology, but even for experimenting with a drink that is practically sacred to them. And there were such precedents: manufacturers ended up in prison for several years and lost their license for the rest of their lives. This is how to insult the honor of French cognac!

Although it would be necessary, of course, to clarify that cognac was invented not by the French at all, but by the Dutch. But that is another story.

So, remember once and for all: cognac (Cognac)

- this is only what is produced within the province that we have already mentioned above. Everything else is brandy. That is, if you walked 20 minutes from Charente to another province, all in France, and cognac is also produced there, it is still not cognac, but exclusively brandy.

Another question arises: why then do Russian-made drinks still boldly display the name “cognac”? But because the French were already tired of suing and explaining to everyone, including Armenia and Georgia, that cognac can only be produced in one place in the world - theirs, and gave up on this matter.

Coffee-orange tincture

A great option to beat the heat. How to do it step by step:

Take one medium orange. Wash thoroughly under cold water, then gently rinse with boiling water.
Next, stick 30 coffee beans into it.
The fruit is placed in a glass jar and then filled with alcohol.
It is left in the dark for 30 days, and gently shaken once every 2 days.

As for the features, we should highlight the main answers on how to infuse moonshine on coffee beans:

The orange may have a thick peel, so you can safely stuff the coffee compartments with a knife.
It is advisable to pre-mix the sugar with water so that there is no obvious sediment, otherwise it will come out with the coffee grounds.
It's better not to play with the fortress. The best option is 1 liter of moonshine (vodka) and 150 ml of water.
It is not advisable to use instant coffee. Cognac will not turn out faster, but the taste will be noticeably different.

This homemade drink is perfect for a summer aperitif. Served with fruit and for dessert. Many sweet recipes include the addition of liqueur.

With lemons, oranges

Moonshine made from coffee beans with the addition of citrus fruits turns out very well. You can do it extremely simply: when infusing coffee beans, add citrus zest to your taste. You can also try special recipes that will add a unique taste to your coffee infusions.

Stuffed orange/lemon

Based on 1 liter of moonshine you need:

2 small oranges or lemons. Possible option – 1 lemon and 1 orange;
40 aromatic coffee beans. If it seems that the smell is weak, you can fry it a little in a dry frying pan, stirring all the time, but do not burn it;
4 tablespoons of honey or according to your taste, you don’t have to use it;
half a pack of vanilla sugar or half a pod of natural vanilla;
5 – 6 cardamom seeds.

If you use honey, you must first dissolve it in warm water and, after standing for several days in the refrigerator, remove the sediment. Otherwise, the tincture may be cloudy, which, however, can be eliminated by filtration.

Wipe the washed oranges/lemons with a hard towel, this will remove the wax from them. Now use a sharp knife to pierce the citrus fruit and stick coffee and cardamom grains into the cut evenly over the fruit.

Place in a jar and fill with moonshine and dissolved honey. Place in a cool, dark place for a month (at least 3 weeks). After a day or two, shake it. Then drain the tincture and filter if necessary.

Of course, an orange stuffed with coffee beans looks exquisite in a jar. But this is still a bit of a show-off. After aging, the drink will still have to be drained and consumed without this beauty.

In addition, a whole orange/lemon can give off excessive bitterness due to the white part of the zest and the bridges. It makes more sense to thinly cut the zest (without the white part), dry it and add it to the jar along with the coffee beans.

Now you are convinced that not only moonshine brewing itself, but also the preparation of various infusions is an extremely exciting and creative activity. Show your imagination and share your recipes and experiences via social networks with friends!

We can talk about coffee for a long time, because many connoisseurs of beauty like it. This article will discuss alcoholic drinks with coffee beans, or more precisely, moonshine made with coffee. It turns out that strong strong drinks with grains retain the beneficial elements of this plant and give moonshine a pleasant aroma.

Anyone who tries moonshine with coffee made at home will be impressed. Because such alcohol has a delightful aroma and a strong, unique taste. If you drink this strong drink in small quantities, you can get an invigorating charge, increase vitality and mood, and forget about fatigue. To prepare it, masters of their craft use high-quality products, and use the most aromatic varieties of coffee.

Recipe for coffee tincture with walnuts

Infusions with walnuts are made in late autumn. It is not recommended to use expired or poor quality raw materials. The bitterness will affect the finished drink; even the best moonshine in the village, softened with chocolate or honey, will not save you. The recipes are very similar to each other, especially if you pay attention to the instructions with hazelnuts. However, there are still differences, stages:

Grains - you shouldn’t regret it, it’s better to take 200 grams of excellent raw materials at once.
Nuts - peeled, a handful (50-80 gr.)
Vodka, alcohol, moonshine - 0.7 l.
Cognac - 0.5.
Cinnamon - 2-3 sticks.
Honey as desired (usually no more than 50 g).

All ingredients are mixed together. The vessel must be glass and have a good stopper. For those who are just learning all the nuances of making cognac tinctures, here is some additional information:

Grains and nuts are poured into the bottom of the vessel.
The liquid is first mixed with each other, and then poured into a common base.
Next, cinnamon is added and the sticks are ground together.
Honey is mixed with a small amount of water and poured in at the end.

You need to stir the composition several times a week. Store everything strictly in a dark and cool place for at least 30 days. Next, everything is filtered through cheesecloth and poured into another clean vessel. You should only use glass; plastic gives the drink an unpleasant aftertaste. The drink is served with oranges or cheese. Coffee with vodka is an excellent replacement for cognac.

How to make coffee moonshine?

Not a single solemn event took place in Rus' without moonshine. Previously, it was persecuted in almost every family. And the owner had his own recipe for strong drink, different from others. Most often it was insisted on healthy meadow herbs. Nowadays, a tincture made with coffee beans is gaining popularity. Many people also call it cognac.

In order to prepare it, you will need the following products:

coffee beans - 65 grams;
moonshine - 0.5 liters;
purified water - 100 milliliters

Beer coffee tincture recipe

An interesting option for those who wanted to try something unusual. It is not so easy to prepare, the fermentation process will be complicated due to the yeast present in the beer. If you do everything strictly according to the instructions, even a beginner will succeed. How to make, step by step, recipes:

Dark beer - 1 l.
Coffee (instant to paint and give the finished product the desired shade) - 3 bags or teaspoons.
Alcohol - 0.5 ml.
Sugar - 200 g.
Vanilla - 1 package.
Raisins - preferably seedless, 1 packet.
Honey - 2-3 tbsp. spoons.

beer
Now the interesting part:

Beer and sugar are heated in a water bath to 40 degrees. This is necessary so that the crystals dissolve and excess gas comes out of the dark one.
Vanilla, raisins, coffee and honey are added to the pan. Everything is thoroughly mixed.
The mixture is removed from the stove and left to cool.
As soon as it has reached room temperature, everything is poured into a glass vessel and alcohol is added.
Everything is left for at least 3 weeks in a dark and cool place.
The tincture is filtered through cheesecloth, after which you can safely serve it to the table.

This amazing drink can be served as a complement to meat products. However, it is worth remembering that coffee is very invigorating, and despite the small amount, it can disrupt sleep. A beer drink is consumed at lunchtime. Pairs with meat and fish. As connoisseurs note, beer is felt only in a light aftertaste, so it is ideal with red meat and grilled vegetables.

How to infuse herbs correctly?

Such tinctures can be both medicinal and drinking.
But if medicinal ones are used strictly in doses - drops, then drinking ones will decorate the festive table. It is pleasant to drink them, but it is advisable (like any alcohol) - in moderation. The most commonly used herbs are:

St. John's wort;
tarragon;
mint;
Melissa;
sagebrush;
bison;
rosemary;
sage.

They are added literally a sprig to a liter of moonshine, left for up to 3 weeks, then the weed is removed from the jar. Herbs are often used in multiple compositions of ingredients - together with spices, berries, etc. It is advisable to supplement them with honey and/or sugar.

Herbal honey tincture

Take a 3 liter jar of moonshine:

3 sprigs of fresh herbs: mint, thyme (thyme), oregano (oregano);
a glass of honey (preferably buckwheat);
10 boxes of cardamom.

In addition to the herbs already mentioned, the composition includes rosemary, basil, marjoram and sage. Dissolve honey in a small amount of moonshine, then mix with the base. Crush the cardamom pods with your fingers and mix all the ingredients. Infusion time is 2-3 weeks.

Coffee cognac

Cognac for coffee is in great demand, as it is suitable as an addition to any dish. The cognac noticeably softens and will appeal to lovers of this drink. Manufacturing is possible in several variations; to understand the basic essence, it is recommended to study the first option:

For the base, take high-quality cognac - 500 ml. In more provincial settlements, “sam” may be used, but the aftertaste will be different.
Vodka - 200 ml.
Nuts - 150 grams.
Honey - 100 gr.
Coffee - beans no less than 200 g.

Coffee liqueur from moonshine with the ingredients are mixed in a vessel, it is disinfected in advance and washed well. Grains and nuts sink to the bottom. The last ingredient will support the coffee taste and help ladies drink the drink without an unpleasant aftertaste. The base is infused for at least 30 days, in the last day everything is passed through a sieve. Add a small amount of honey (you can add buckwheat for added interest). This drink is ideal for an aperitif and served chilled. Coffee cognac is very deceptive in its lightness, so women avoid drinking it. To reduce the risk of getting drunk very quickly, you can add a teaspoon to your morning espresso, as they do in Spain.

Cooking secrets

Nuances of preparation to feel the luxurious aroma and get pleasant emotions:

Follow the proportions and sequence of steps in the recipe for coffee with cognac.
Cook fresh grains in a Turkish pot, monitor the heat and avoid boiling.
Add alcohol and cane sugar to the finished drink.
The recommended amount of sugar is one or two teaspoons.

Cognac syrup for coffee removes excess bitterness and creates a rich flavor and aroma. This sweet addition is so popular that 100+ types of cognac syrups for coffee have already been invented!

Contraindications for coffee infusions

The product has a large number of fans. If consumed in moderation and with a good snack, no problems will arise.
More than 70% of users say that although tinctures have a mild taste, they quickly become intoxicating.
Those who suffer from insomnia, are experiencing a psychological exacerbation, or suffer from pressure changes should be careful with coffee options.
It is not recommended for persons under the age of majority to take coffee liqueur from moonshine and vodka, even in small quantities to improve health. The above drinks are made based on alcohol-containing products.

Other similar drinks

In addition, we suggest you pay attention to other recipes for tinctures that you can make with both home distillate and vodka:

—tea moonshine—is prepared according to the same principle as coffee infusions, and it has the same beautiful brown tint, but at the same time it is radically different in taste;
—cinnamon tincture—has an inimitable spicy taste and aroma and is an excellent preventive remedy for many diseases;
—ginger tincture—has a tonic and warming effect, increases immunity and improves the functioning of the gastrointestinal tract.

And yet, we recommend preparing all the proposed drinks using double-distilled home distillates. Cook with inspiration, experiment and share your finds in the comments!