Taiga berry liqueur
5 servings
30 minutes
Recipe by Eduard Pynzaru, head bartender at Lark Café restaurant. Signature berry liqueur made from ripe taiga berries: strawberries, blackberries and lingonberries - a drink with an expressive aroma and rich, sour taste. This rich taste will remind you of warm summer days. The liqueur is ideal as an aperitif.
1
Prepare all the ingredients.
2
Sort the lingonberries, remove damaged berries, and dry them on a paper towel.
- Lingonberry: 200 g
3
Sort the strawberries and blackberries, remove damaged berries, and dry them on a paper towel.
- Wild strawberry: 600 g
- Blackberry: 400 g
4
Thoroughly wash and dry the bottle or jar for infusion. Pour the berries into the jar.
- Wild strawberry: 600 g
- Blackberry: 400 g
- Lingonberry: 200 g
5
Add sugar syrup and vodka to the jar.
- Sugar syrup: 150 ml
- Vodka: 1 l
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 tincture for another 2 weeks, after which you can start tasting. The tincture can be stored for 2 years, and natural sediment is a normal occurrence.