2020-08-13 / test@t
Have you already had a "Squirrel"? No? And in vain! This tincture is prepared on horseradish with the addition of pine nuts and orange peel. Its aroma is noble, orange-nutty, and the color is like a very strong tea or noble cognac. The softest and very drinkable variation of horseradish. It's not a shame to offer a glass of such a tincture to a girl on a date.
- 50 g fresh horseradish root
- 60 g inshell pine nuts
- 3-4 fresh or dried currant leaves
- 1 strip of dried orange peel
- 1 tbsp. Teddy bear
- 1 liter of vodka
STEP-BY-STEP COOKING RECIPE
Peel the horseradish, cut into thin strips and let it dry on a plate for a couple of hours, without covering it with anything, so that excess moisture goes away. Put it in a jar.
Pour the pine nuts into a metal container and pour boiling water over, stir and drain. Repeat the operation 3-4 times - this should be enough for the shell to slightly lose its "wooden" flavor. Chop the nuts and pour into the horseradish jar, along with the shells.
Add honey and zest, currant leaves to the jar, pour in half of the vodka and stir. Pour in the rest of the vodka, stir, close tightly with a removable lid and leave in a dark, cool place (in a closet or cellar) for 2 weeks. Open the jar every day and stir the contents.
Strain the tincture first through a fine sieve, then through two or three layers of gauze or a coffee filter, so that it is completely transparent.
Pour the tincture into a bottle, cork it and let it rest for 3-4 days.