Difference between liqueur and tincture. What is liqueur and tincture

Liqueurs and tinctures are alcoholic drinks of various strengths, which are alcoholic extracts from fruits or berries (liqueurs) and medicinal plants (tinctures). Liqueurs are usually served at the table, and tinctures are usually used for medicinal purposes.

Russian traditions

For a very long time there was a tradition to drink rum straight from the bottle. It originates from sea pirates and sailors, whose drink it is considered to be. The fact is that initially, barrels and bottles of this drink, at that time the cheapest, were purchased for ships and given out only on special occasions: after another victory over the enemy, after taking a ship, etc. But how to drink from mugs? it was not very convenient during the seas; the sailors preferred to drink rum straight from the bottle. Now this tradition is considered obsolete and practically does not occur. In addition, it is contrary to the norms of etiquette.

Many people attribute liqueur to one of the types of wine, but in fact these drinks differ in many ways. During the preparation of liqueurs, no fermentation occurs. Liqueurs usually contain a much higher amount of alcohol, and are therefore stronger than wine.

Since ancient times, liqueurs have been more popular in Russia than wine. This is due to the fact that the main product for making wine – grapes – does not grow in many areas of the country. The raw materials for making liqueur can be berries such as currants, cherries, raspberries, lingonberries, rowan berries, plums, as well as apples, pears, peaches and many other fruits.

Fruits for making a drink are divided into several groups. The first includes stone fruits, consisting of pulp and bone. The bone of such a fruit consists of a nucleus and a hard shell. Such berries include cherries, plums, apricots, cherry plums and others. It should be noted that the smaller the seed of the fruit, the more juice is released from it. This information is used in the preparation of liqueurs.

The second group of berries consists of pome fruits, which have a thin skin, as well as seed chambers consisting of five nests. These fruits include apples, pears, quince and others. The third group includes fruits with a lot of pulp and small seeds, for example, strawberries, raspberries, blackberries.

Considering these features of the raw material, as well as the fact that it is the pulp containing juice that is used to make liqueurs, it should be noted that the berries of the third group are most suitable for liqueurs. The peel is also valuable, since it contains coloring, tannins and aromatic substances. Coloring agents give the liqueur a specific color - from light pink to dark purple, tannins - a characteristic astringent taste. Aromatic substances, which are represented by essential oils, determine the strength and durability of the aroma of the liquor. These indicators depend on the amount of essential oils contained in the fruits.

For the preparation of tinctures, medicinal plants are used as raw materials, such as valerian, calendula, motherwort, lemongrass and many others. Leaves, flowers, and roots of the listed plants can serve as raw materials for this drink, depending on the content of medicinal substances in them. Herbs themselves are often used to make tinctures, but it should be remembered that they are recommended to be collected directly at the time of flowering or ripening.

As a remedy, tinctures are taken in smaller quantities than liqueurs, and their strength is higher. Very strong tinctures can be used as aromatic essences. Tinctures can be used in combination with plenty of water.

Due to the fact that tinctures are in some way medicinal drinks, they can be divided into several groups depending on their functional orientation. There are laxatives, tonics, sedatives and other types of tinctures. For each of them, the composition of the raw material is determined, which determines their medicinal value. For example, for a soothing tincture you can use valerian, Chinese schisandra, while for preparing a tonic tincture, aralia and eleuthrococus are best suited, and the laxative includes senna angustifolia, plantain, buckthorn, and aloe.

Some tinctures have a characteristic bitter taste, so they are not very pleasant to drink. Leaves of fragrant oakweed, centaury, dandelion, and wormwood are widely used in the preparation of such tinctures. Bitters contain at least 40% alcohol. Sometimes various spices are added to them, such as thyme, cumin, pepper and others. This drink should be drunk in small quantities. Bitters are recommended to be consumed immediately before meals to stimulate appetite.

Alcohol tips

Before heading to a party, there is one simple method that will allow you to withstand all the hardships of a plentiful feast brought by alcoholic beverages. Boil liquid rice porridge in water, add salt and pepper and add 100 g of butter to it. This reinforcement will allow you to maintain normal transportability and reduce the likelihood of a hangover.

Sweet tinctures contain a smaller amount of alcohol, no more than 25%, and a larger amount of medicinal raw materials. Taste and aroma are preserved in these drinks due to the low alcohol content. Unlike sweet tinctures, home-made liqueurs contain more sugar, and the alcohol content does not exceed 20%.

Tinctures and liqueurs can be stored for a long time. Their shelf life is different, but the storage conditions are largely similar. These drinks can be kept in a cool, dry, dark place for a long time. Tinctures can be stored for an average of 2 years, the shelf life of liqueurs is slightly longer.

If you have some free time, why not do something useful for yourself and your family: instead of the store-bought wine that you usually buy for the holidays, prepare a bottle of sweet for future use? Or maybe it makes sense to start making this drink instead? And in general, what is the difference between liqueur and tincture and which of them is more useful (or less harmful)?

For Russian people, liqueur is more familiar. This alcoholic product in the old days could be found in almost any home. This - the drink is sweet, tastes pleasant, thick and even slightly stretchy.

He reminds a lot of people. At the same time, real liquor costs a lot of money, while liqueur is always available: it is enough to have a small supply of sugar in the house and grow the most modest crop of raspberries, currants or cherries in the garden. From these ingredients you can easily prepare the desired drink.

Tinctures

Most people associate the word “tincture” with medicine. In fact, it is so: often medicinal plants or their parts are poured with alcohol and after a few weeks they receive a remedy that can improve health. They use tincture in small doses, since its main task is not to cheer and relax, but to heal.

Liqueurs and tinctures - what's the difference?

For both, fruits and berries can be used as raw materials. Both are alcoholic drinks. But there are also very significant differences between them.

In order to make it easier to understand them, let's look at the information in the table. It indicates the main features of drinks and the differences in their composition and production method.

If sugar is one of the main ingredients in liqueur, then in tincture it is necessary only to soften the taste and make the tincture easier to take.

There is another interesting distinctive feature: liqueurs contain more extractive substances, which are generally beneficial for the body, but may not have the best effect on a weakened person. This:

• amino acids;
• glutamine;
• glutamic acid.

Extractive substances can cause slight relaxation and drowsiness, which is why, after treating ourselves to a liqueur, we often feel the urge to take a nap.

During the preparation process, liqueurs are kept in a cool place, and tinctures are kept in a warm and somewhat dark place.

How is liqueur different from wine?

Here, with the differences, the situation is quite clear: if for the production of liqueur we can take any fruits and berries, in particular:

• apples;
• plum;
• pears;
• peaches;
• apricots;
• raspberries,

then for wine they traditionally take only grapes or wine materials, that is, the cake remaining after processing the berries. prepared using yeast, but they are not necessary for making liqueur.

Important difference - sugar content and strength. If the liqueur is necessarily a sweet drink, then the wine can be dry or semi-dry, there may only be the required minimum of sugar. Sugar is used as a preservative in liqueur, and sulfur dioxide is used in wine.

As for the strength, the liqueur in this case holds the palm: the wine can be very weak, for example, 11 degrees.

Difference between liqueur and liqueur

Both are well worthy of definition.” divine nectar" Do you doubt what you should treat your guests to, because you want to choose the best for your loved ones? Let's look at these drinks in more detail then.

We already know about the liqueur that this magnificent elixir:

• contains up to 40 g of sugar per 1 liter;
• not too strong - up to 20 0;
• can be prepared from different fruits, both by fermentation and settling with the addition of sugar syrup.

Liqueur is produced only in one way - by maceration method, that is, infusion. In addition to the main composition of fruits, the liqueur can be made more piquant by adding herbs and spices.

Liqueur is for those who prefer strong alcohol: it can contain up to 50% alcohol. There is also a lot of sugar in it: up to 60%.

Thus, if among your guests there are more young girls, then offer them a drink. If older ladies prevail, then liqueur is more suitable. Older women often prefer stronger drinks. If you are expecting men of any age over 18, then put vodka or brandy on the table: representatives of the stronger sex are often indifferent to sweets.

Before you start making your own alcohol, decide what exactly you need. Do you want to organize holidays and family gatherings more often? Make liqueurs, liqueurs or homemade wine. Do you need to recuperate or heal? Learn recipes for the most effective tinctures that suit your case.

The shelves of our stores are full of various alcoholic beverages, and many customers are wondering how tincture differs from liqueur and liqueur.

Store-bought alcohol

In this situation, the answer is quite simple - nothing. Since both alcoholic drinks purchased in a store are made using dyes and synthetic flavors. In this case, it is not recommended to buy either liqueur or tincture. Since any artificial additives mixed with alcohol cause particular harm to the human body.

Homemade alcohol

And a completely different matter is a homemade product! Here the difference between liqueur and tincture will be significant. Although not everyone knows this difference. But at the same time, home-made alcohol has always been valued much more than store-bought alcohol, since the manufacturer himself puts part of his soul into the drink. Moreover, almost every family has its own special recipe for making. So, what is the difference between liqueur and tincture? What is the difference? Both drinks are described separately below.

What is liqueur

Nalivka is considered a more festive, complex drink. It takes a lot of time to prepare it, and a large number of ingredients. Moreover, it requires a lot of sugar. Most often, liqueur is prepared from fresh fruits and berries. Ripe fruits are what distinguishes liqueur from wine and tincture. Fresh fruits are not put into either the wine or the tincture.

Pouring can be prepared from several types of fruits or even mixed fruits and berries. Only here you need to take into account which fruits go with what.

You can also add not the berries and fruits themselves, but squeeze the juice out of them, but then the drink will lose its viscosity, and for many this is the main charm of the liqueur.

Naturally, fruits from the garden alone will not be enough to make liquor. You will also need strong moonshine).

It is in combination that these three ingredients give amazing results.

If you strictly adhere to the recipe, then the drink, even from juice, will be bright and rich, the liquor should not be watery. Alcohol should burn slightly, and only notes of fresh fruits should be present in the aroma.

In addition to the basic requirements, there are a couple more nuances in the preparation process.

In order for the drink not to turn sugary-sweet, you can add lemon juice to it. Sometimes honey is added to the liqueur instead of granulated sugar.

Long aging is what distinguishes a liqueur from a tincture. Its duration is at least a month, and sometimes even more - up to six months.

It is worth remembering that the drink should be no stronger than twenty degrees. Cherry is considered the most popular liqueur. This drink will please any gourmet. Almost as popular as slivovitz. Rowan, viburnum, raspberry, pear, apple, strawberry and strawberry tinctures are also often prepared.

This drink is often consumed as an aperitif. It will warm you well on a warm winter evening. And in general, it will decorate a set table in any weather.

Honey liqueur from cherry plum

This alcoholic drink is made by self-fermentation. Instead of strong alcohol, wild yeast is used. In this example, it will be very clear how the liqueur differs from the tincture. As a result, we will get a bright, original drink, the aroma and taste of which will be somewhat reminiscent of sweet fruit and berry wine.

For preparation you will need three kilograms of cherry plum of different varieties. The fruits must be ripe and fresh. A liter of invert syrup and the same amount of water.

To prepare the syrup, you need to mix half a liter of water with a kilogram of sugar. Now the mixture should boil and sit on low heat for about fifteen minutes. After that, citric acid (approximately four grams) can be added to the syrup. Then the mixture should simmer on fire for half an hour.

The syrup must be cooled well and poured over the fruits that were previously folded into a container (preferably a jar). Mix everything thoroughly and place under a water seal. Then the fermentation process will take place, for this it is best to put the jar in a warm dark place. When the fermentation process stops, and this will happen not earlier than in ten days, or maybe more, the liquor must be filtered. This is best done through gauze folded in several layers.

Next comes secondary fermentation. The vessel is again placed under the water seal. This process usually takes about two weeks. After the pouring is cleaned of sediment and left at room temperature for about a week. Then the sediment is again removed and sent to a cool place for aging for at least a month, and preferably two.

If you do everything right, the drink will be an unusual pink-red color. If it seems that the sweetness is not enough, then you can add a little sugar syrup.

What is tincture

The tincture is most often used for medicinal purposes. This is what distinguishes a tincture from a liqueur. Its main purpose is to warm and treat during a cold. If you drink the drink correctly, and do not abuse it, then it will raise the immune system, and strengthen the entire body, and normalize the digestive system.

Most often, tinctures are prepared on the basis of medicinal herbs, flowers, roots, rose hips and dried fruits. Here's another difference between liqueur and tincture. The first is prepared on the basis of fresh fruits, and the second is most often made from dried ingredients. Sugar is also added to the tincture, but there is significantly less of it. The main ingredient in the tincture is alcohol, which is often replaced with vodka or moonshine. And there are much fewer dry ingredients here than ripe ones in the liqueur. And this is also how tincture differs from liqueurs. This drink is not so viscous. But if it is cooked correctly, then its taste qualities are in no way inferior to liqueur.

Although you won’t be able to drink the tincture like a liqueur, savoring every sip. After all, another difference between these two, at first glance, such similar drinks, is the amount of alcohol. The pouring is twenty degrees, the tincture is about forty.

The tincture can be prepared on the basis of one ingredient, and it happens that it includes not only herbs of different types, but also roots are mixed with flowers.

Infusions are also divided into bitter, sweet and semi-sweet. It all depends on how the drink is going to be used.

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 zest, vanilla, cinnamon, black peppercorns.

First you need to make cuts on the pepper pods, put them in a jar and pour vodka. This mixture is infused for about a week. The temperature should not exceed sixteen degrees. The jar needs to be shaken a couple of times a day. When the vodka turns brown, it must be carefully strained through cheesecloth. After this, honey and spices are added to the tincture.

All this is mixed well and infused for another couple of days.

All. After this, the drink is ready to drink.

Main Differences

So how does a tincture differ from a liqueur?

1. The liqueur is prepared from fresh fruits, and for the tincture, dry herbs, flowers and roots are needed.
2. The percentage of fruits in the liqueur is much greater than the percentage of herbs in the tincture.
3. There is much more sugar in the liqueur.
4. The tincture is twice as strong as the liqueur.
5. The tincture does not age.

To prepare all tinctures (except citrus fruits), crushed parts of the plant are poured with vodka or alcohol and infused, shaking regularly, for about two weeks in a warm, dark place. Most often, tinctures are made from one type of raw material, although the number of components may vary.

To give a better taste, sugar is added to almost all tinctures, but in bitter ones it is added in an amount of no more than a teaspoon per bottle of vodka. The liqueurs are made by pouring vodka or alcohol over fruits and berries. As a rule, after infusion, sugar is added to taste. The strength of liqueurs is always lower than vodka, since they are, in fact, diluted with juice; sometimes, when you need to quickly get a liqueur, the finished juice is simply diluted with vodka, while sugar is dissolved in the juice. This mixture should stand for 1-2 days for the sediment to fall out of it.

Fruit and berry liqueurs are the same liqueurs, but with a very large addition of sugar. Sugar syrup is added to liqueurs, since sugar does not dissolve well in vodka and alcohol.

BY THE WAY: tinctures of galangal and St. John's wort can be used as a disinfectant instead of iodine. They are also good for rinsing with sore throat and toothache, with periodontal disease and inflammatory diseases of the oral cavity.

Homemade balm "Old Dacha"

For 0.5 liters of vodka: 1 tbsp. a spoonful of St. John's wort herb and 1 tbsp. a spoonful of oregano herb. Leave for 10 days, strain and add 0.5 cups of raspberry jam syrup or 1 hundred kai of raspberry liqueur. Let it sit for a few more days.

Wine of the Gods

For 3 liters of red wine: 5 finely chopped sour apples, 4 g cinnamon, 6 g crushed coriander. Leave for 2 weeks, strain, add 2 liters of vodka and 2.5 kg of sugar syrup. Let it sit for a week.

Almond tincture from rowan

To prepare the tincture, take young sprigs of rowan (150 g) and 1.5 liters of vodka. Peel the twigs from the bark, cut them into small pieces and pour vodka for 3 weeks. Then strain. The tincture improves immunity and lowers blood pressure.

Blackcurrant liqueur

Pour 0.5 liters of ground blackcurrant with sugar into vodka (1 liter), add 6-8 drops of almond essential oil or a handful of peeled and crushed apricot kernels, a piece of vanilla or vanilla sugar (1/5 teaspoon). Leave for 3-4 weeks.

Slivyanka

Chop 1 kg of plums, blanch in boiling water for 20 seconds, pour into cold water, then let the water drain. Dilute 350 g of sugar in 250 ml of water, pour in 1 liter of vodka and pour the liquid over the plums. Leave for 2 months.

Mint-lemon tincture

3-4 sprigs of fresh or a tablespoon of dry mint and the zest and juice of one lemon, pour 0.5 liters of vodka, leave for 2 days (add 1 teaspoon of sugar for each tablespoon of juice).

Capital tincture

Finely chop 2-3 cloves of garlic, 1 small pod of hot pepper and 2-3 mashed allspice seeds, leave for 3 days in a bottle of vodka.

Walnut tincture

Take shells without partitions from 200 g of walnuts, crush them coarsely (do not grind them under any circumstances!), add 1 tbsp. a spoonful of St. John's wort herb and 1 tbsp. a spoonful of sugar or honey. Pour 0.5 liters of vodka for 10 days.

Ryabinovka

Bake fresh rowan berries in the oven until soft. Fill 2/3 of the bottle with rowan and add vodka, add 200-400 g of sugar if desired, less if you want a less sweet tincture, let stand for 1.5-2 months, then strain.

Tincture "Erofeich"

There are at least a dozen different recipes under this name. According to legend, the groom Erofeich cured Prince Orlov of a severe stomach illness with this tincture.

Option 1. For 1 liter of vodka: 50 g peppermint, 50 g anise, 25 g nutmeg. Leave for 2 weeks.

Option 2. For 1 liter of vodka: 50 g peppermint, 50 g anise, 50 g orange peel (this is the peel of bitter oranges, it can be replaced with green tangerine or “caught” in a commercial mulled wine mixture). It is tastier to replace anise with star anise.

Liqueurs and tinctures are alcoholic drinks that have different strengths and are produced both at home and industrially at distilleries. In the culinary tradition, liqueurs, for the production of which fruits or berries are used, are served to the table. Tinctures, for the production of which medicinal plants are used, are in most cases used as medicine.

Pouring and tincture? features of difference

Liqueurs are sweet alcoholic drinks. The strength of the product can vary from 18 to 20 degrees with sugar content from 28 to 40%. To make such homemade alcohol-based alcohol, juices and infusions made from fresh berries and fruits are used. Very often, sugar syrup and citric acid are involved in the drink recipe.

In accordance with the recipe according to which the liqueur is made, the time required for the final infusion of the product can last from 1 to 6 months. Depending on the material used to produce liqueur, drinks differ in terms of ripeness: late, medium and early ripening.

Late-ripening homemade liqueurs, in most cases, are made from fruits that have a long shelf life. Such liqueurs, for the production of which the fruits of apples, pears, quinces or rowan berries were used, can ripen from 3 months to six months.

Liqueurs, for the production of which the fruits of cherries, plums and currants or lingonberries were used, with a shelf life of two weeks at a temperature of 0 degrees, are considered mid-season. Such homemade liqueurs should mature from 1.5 to 2.5 months.

To prepare early ripening homemade liqueurs, are berries that have a short shelf life used? from 3 to 5 days at temperatures close to 0 degrees (raspberries or strawberries). Such liqueurs will be ready in 1 month.

Is a tincture presented in the form of an alcoholic drink made by infusing any alcohol? vodka, moonshine or wine with various berries or fruits, spices or medicinal herbs. The essence of the process of making homemade tinctures is the transfer of essential oils and biologically active substances from fresh or dried fruits and plants into the alcohol-based liquid on which the product is made.

The time it takes to make a homemade tincture can range from 14 days to 1.5 months. If necessary, the period of production of the tincture can be reduced to one? two weeks by heating the liquid to a temperature of 50? 55 degrees. For the most part, tinctures are strong drinks. The strength of such alcohol can reach 45 degrees. Are tinctures less sweet than liqueurs? The percentage of sugar in the drink does not exceed 30%.

Homemade liqueurs and liqueurs

The basis for preparing homemade liqueurs can be vodka, moonshine or diluted drinking
alcohol? The alcohol strength should be 40 degrees. In order to make liqueur at home, you need to fill the bottle with the selected berries or fruits up to the neck and fill the entire mass with strong alcohol. Periodically, twice? three times a week, the vessel with the entire mass must be shaken.

After the process of maturing the homemade alcoholic product is completed, and this depends on the material on which the infusion takes place, the liquid is filtered through a filter, and additional sugar syrup is added to it. The liqueur is stored in a tightly closed container, in a dark and cool place.

Liqueurs, which are drinks based on fruits and berries, are a stronger product than liqueurs. The strength of homemade liquor can range from 15 to 75 degrees, and the volume of sugar in the liquid can range from 25 to 60%.

The process of making liqueurs at home is similar to the production of liqueurs, but the alcohol that will be needed to produce this product must be stronger? at least 50 degrees.

Pineapple liqueur

Pineapple liqueur, like rum, is considered a classic alcoholic product of Central and South America. The preparation of such alcohol at home is not expensive from a financial point of view, and the product made independently is quite close in its qualities to its industrial counterpart, not much different from samples of expensive products supplied.

Ingredients:

Preparation of liqueur

1. Chop the pineapples.
2. Prepare syrup from water and sugar.
3. Mix the cooled syrup with alcohol.
4. Pour crushed pineapple with a mixture of alcohol and sugar and close the vessel with the resulting mass.

The time it takes to mature homemade pineapple-based liquor is 3 to 4 weeks. At the end of the infusion of the product, the liquid must be filtered and bottled.

Rose petal tincture

This recipe is considered a “classic”. To prepare the tincture, only high-quality products are needed: tea rose petals without visible signs of spoilage and high-quality alcohol without a heavy smell.

Ingredients:

• vodka? 0.5 l;
• tea rose petals? 50 g;
• sugar? 50 ? 90 g;
• water? 50 ? 60 ml;
• lemon acid? 2 years

Preparing the tincture

A tincture made according to such a home recipe and under simple conditions can be stored for up to 5 years and has a strength of 32-34 grams.

Apple juice

A simple recipe for rustic liqueur, accessible to everyone and in any conditions.

Ingredients:

• sweet and sour apples? 2 kg
• vodka (moonshine)? 0.5 l;
• sugar? 300 g;
• water? 100 ml.

Preparing the liqueur

1. Cut the washed apples into slices and place them on a plate in the sun? at 8? 10 hours (or dry for 3 - 4 hours on low heat in the oven).
2. Transfer the dried fruit slices to a jar, pour in alcohol, close and put in a warm place without light for 2 months with periodic (2-3 times a week) shaking the contents of the vessel.
3. At the end of the infusion period, drain the liquid through the filter.
4. Prepare a syrup based on water and sugar, cool and mix with an alcoholic liquid.
5. Pour into bottles and store in conditions that do not allow light to enter the product.