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Did you
know that dill can be used not only as a seasoning and addition to blanks, but
also as a filling for alcoholic tinctures?
Why not!
There are quite a few types of dill. Today we will tell you the basics of this
wonderful summer drink.
We will
need:
—The best
moonshine is 40% - 1 l. But for lack of a better one, you can use vodka. At the
same time, we do not recommend using aromatic distillates because dill will
kill all the flavor.
—Umbrellas
of dill with seeds - 6 pieces. Know that dry umbrellas will give a richer
taste, smell and color. If you want a soft salad drink, take fresh dill. If you
want a more vigorous tincture, then you can take dried ones.
If you are
doing dill for the first time, then we advise you to stop at the classic recipe.
If you want to add something delicious, then keep in mind that spices are well
combined with dill – cumin, coriander, garlic, peppers, bay leaf. They will
give the drink new interesting shades.
Insist as
usual: two weeks, periodically shaking the container.
Some
moonshiners do things differently: they make concentrate.
The recipe
for the concentrate is not much, but still different. It is necessary to fill
the container with dill, without strong tamping. If you want to add spices,
remember that for the concentrate their amount needs to be increased several
times. It is better to pour the concentrate with stronger (from 70 degrees)
moonshine or alcohol. If desired, add sugar or honey to soften. We insist the
same way for two weeks, not forgetting to shake the container periodically.
Concentrate
is added to moonshine at the rate of a glass (250ml) per liter, but of course,
you can change this ratio in any direction convenient for you.
In order
not to lose several tincture recipes at once, be sure to save them in
bookmarks! Open information without searching at any convenient moment
