Walnut infused vodka
15 servings
15 minutes
Walnut-infused vodka is a true elixir with a deep history rooted in Russian culinary traditions. The nuts, rich in trace elements, give the drink a rich woody flavor with subtle spicy notes. The first version, made with green walnuts, is known for its healing properties and helps with colds and digestive disorders. The second version, made with the partitions of ripe walnuts, acquires a warm cognac hue and can adorn a feast. The drink not only warms the soul but also has health benefits. It's important to practice moderation while enjoying its tart and deep flavor.
1
Option 1: 10–15 green walnuts (with skin), at milk-wax ripeness, wash them, dry from water, crush with a hammer (so they are cracked) and place in a 3-liter jar. Let it steep for a month. Use for colds, flu, ARVI and various intestinal disorders by taking 1 tablespoon before bed. The color is somewhat scary, almost black with a greenish tint, but as medicine — it's indispensable. Tested on myself this year during flu season. Antibiotics and paracetamol 'take a break.' When vodka is consumed, the infusion and tincture can be repeated; this cannot be done in the second recipe (option).
- Walnuts: 15 pieces
- Vodka: 3 l
2
Option 2: any container is filled halfway with partitions made of ripe walnuts (they can be scalded with boiling water beforehand, but this will also remove some beneficial trace elements) and is also filled with vodka. It can be used for 'treatment' and served at the table without shame. The longer the vodka is infused, the darker the color will be. After a month, it acquires a pleasant cognac color and many beneficial properties. As with any other product — everything is good in moderation!!!
- Walnuts: 15 pieces
- Vodka: 3 l