"Classical"

3 l60–100 min.

1. As a raw material for infusion, this recipe requires the use of kernels of fully ripened and dried walnuts, ready for winter storage.
2. To make the taste of tincture concentrated, it is recommended to chop the nut kernels a little, for this use a wooden or metal crush.
3. The indicated amount of moonshine is poured into a container of dark glass, at the bottom of which there are nuts. The jar is hermetically sealed (can be wax) and placed in a place inaccessible to sunlight for 2 weeks.
4. After the expiration of the infusion period, the dishes with tincture are printed and filtered through a very fine sieve to separate alcohol from unnecessary impurities. If as a result the liquid is still not sufficiently cleaned, it is necessary to repeat the procedure using a gauze filter already folded in several layers.
5. To the filtered alcohol is added honey, preferably young, having a liquid consistency.
6. The jar is closed, shaken vigorously for 3-5 minutes to dissolve the honey. The drink is ready to drink, its taste acquires pleasant nutty notes with honey sweetness and softness.

Important! All kinds of spices and spices are almost always added to moonshine tinctures on walnuts, which significantly improve the taste of the final product. But excessive enthusiasm for them can overshadow the original taste and aroma of the drink, so connoisseurs recommend introducing them in small quantities, or limit yourself to adding honey.

The Golden Shell

3 L 2 h.

1. Before you put the shell in moonshine, you need to carry out an action aimed at the release of essential oils. About half of the total mass of crushed raw materials is dried in the oven at a temperature of + 180 ° C. The baking sheet is pre-coated with parchment or special baking paper. The included oven is kept in a slightly ajar state throughout the entire operating time. As soon as the contents of the oven are slightly browned and begins to make crackling sounds, it’s time to finish the drying.
2. The untreated part of the raw material is placed in a bowl and poured with boiling water three times, maintaining a “hot bath” for 10 minutes
3. The shell (scalded and dried) is placed in a suitable jar and filled to the top with moonshine, the first, while the alcohol in the container should contain about 50%. At this stage, honey (to soften the taste) or herbs (chamomile, mint, star anise, St. John's wort) can be added to the main ingredients in the drink.
4. A tightly closed bottle is installed in a cabinet or pantry, away from the sun, for 14 days. During the first week, twice a day, the contents of the jar must be thoroughly shaken.
5. The finished drink is filtered until completely separated from plant debris and poured into opaque, hermetically sealed containers. There are no restrictions on the shelf life for such strong alcohol; it can be stored for 5–10 years or more. The result is a unique product of a beautiful dark golden color, fully consistent with the name of the tincture. You can use it already a few days after the expiration of the insistence period.

Important! It takes only a week to make tinctures on nutshells and internal partitions. It is recommended that these solid ingredients be ground beforehand using a conventional hammer.

Moonshine on young walnuts with honey

3 l 40-60 minutes

1. They take a large capacity, with a volume of at least 4 liters, for example, a bottle or a jar of glass. It is washed well with soapy water, rinsed and turned upside down to drain moisture.
2. Wash nuts, strain the water through a colander, and then cut each fruit into quarters. Before work, it is recommended to wear latex or rubber gloves, since walnut juice has persistent coloring properties that give a brown color to the skin and hands, it will subsequently be difficult to wash.
3. Measure the right amount of moonshine and pour it into a bowl, after which honey is added there and stirred until completely dissolved.
4. Pour walnuts into a jar or bottle, and then add capacity to the neck with a mixture of honey and moonshine.
5. The container is tightly closed with a lid, after which they begin to shake vigorously for 3-5 minutes.
6. The jar is put in a dark place (cupboard, pantry, cellar) for a period of at least 45 days, the longer, the higher the saturation of the tincture.
7. As soon as the infusion period expires, moonshine is passed through several times folded cheesecloth to separate from plant debris, after which it is poured into a container of dark glass and tightly corked.
8. As a result, an original drink is prepared with a mild nutty flavor, pleasant aroma and color, similar to the color of cognac. Moderation in its use should be observed, because it has fastening properties. Optionally, you can aromatize alcohol with the addition of oregano or mint.

Moonshine on the young green fruits of a nut

3 L40 min.

1. First of all, washed green fruits are crushed. This can be done by cutting them diagonally into thin slices (into 8-12 parts) or by passing through a meat grinder, but in this case the plant component will not be easy to remove from the finished tincture.
2. Chopped nuts are laid on the bottom of a suitable-sized bottle or jar, with a tight lid.
3. The amount of moonshine indicated in the recipe is pre-mixed with cold boiled water and a large glass of sugar without a hill (250 ml), all the ingredients are stirred until completely dissolved. For this, it is most convenient to use a 5 liter pan or bowl.
4. A mixture of alcohol, water and sugar is added to the bottle with nuts, after which the container is tightly closed and, shaking, shake for about 5-7 minutes.
5. The container with tincture is placed in a place inaccessible to sunlight, where it will remain for 60 days.
6. At the end of preparation, the nut moonshine must be filtered through cheesecloth, folded in 2-3 layers, this will clear the drink of plant components. After that, the alcohol is bottled in dark glass.

This tincture is considered very useful for people with high acidity, ulcers or gastritis. For medicinal purposes, it is taken no more than 1 tbsp. spoons per day. As a stew to the festive table, it is also good, since its strength is not lower than 40–42 degrees, and the taste is characterized by pleasant softness and an unusual shade, casting greens.