Lingonberry and juniper vodka tincture
5 servings
30 minutes
Recipe from Eduard Pynzaru, head bartender at Lark Café. Tincture of juniper and lingonberry berries is a Siberian taiga gin. It will be remembered for its light coniferous aroma and bright, slightly tart taste and harmoniously accompanies meat dishes.
1
Prepare all the ingredients.
2
Sort the lingonberries, remove damaged berries, and dry them on a paper towel.
3
Thoroughly wash and dry the bottle or jar for infusion. Pour in the juniper berries and crush them.
- Juniper berries: 50 g
4
Add lingonberries.
- Cowberry: 500 g
5
Add sugar syrup and vodka to the jar.
- Vodka: 1 l
- Sugar syrup: 150 ml
6
Close the jar and shake it several times. You can gently mix the contents with a long spoon.
7
Place the jar in a dark place (e.g., kitchen cabinet). Leave at room temperature for 21 days.
8
Take the bank out and shake it once every one to two days.
9
After 21 days, strain the infusion through several layers of cheesecloth or thin cotton fabric.
10
Pour the tincture into bottles and seal.
11
Leave the infusion for another 14 days, after which you can start tasting. It can be stored for 2 years, and natural sediment is a normal occurrence.