photorobot
19 kopecks each. And there was also a rose of cream. Ice cream workers often clamped the change to 1 kopeck, so at the request of the workers, the price was raised to 20 kopecks. And the rose was removed.
Michelle
But I didn't find the rose
Luysia
Michelle, I don’t remember the rose either, probably in our Kharkiv the rose was "clamped" at the plant.
Michelle
Luysia:
exactly !!!!!
Natalica2009
Alen Delonghi! The author and all participants of the topic THANKS! Great topic! I'm at home just now I insist on alcohol. I filled a 3-liter jar with berries and poured it over with alcohol. It's been worth a week. The color of the liquid in the jar is lovely, the eye rejoices at the sight of such beauty! Thanks again everyone for the recipes.
Hairpin
Girls!!!
The rosette was clamped in 1972-1973 (Moscow) and it was either pink or green! And then they raised the price by 1 kopeck. You would all remember her! Molodesshshshshshshshshshshshshshh
katyac
Quote: Luysia

Condensed milk is sold in cans such as condensed milk.
It looks like thin condensed milk, but not sweet at all. Previously, there were heaps, and recently I have not seen something, although I did not specifically look for it.
Tell me, has anyone seen such milk in Kiev?
Michelle
Hairpin:
can I deposit 5 kopecks?
I saw on some website addition to Baileys: To give the vodka a whiskey flavor, add a decoction of oak bark to the liqueur. The broth is done like this: 2 tbsp. l. pour oak bark with 1 glass of water. Cook in a water bath for 45 minutes. The broth will be dark in color and will transfer it to the liquor. I liked this shade! However, I was not really able to catch the difference in taste ... maybe I drank a lot?
What do you think about this?
Crochet
Quote: Michelle

Hairpin:
to give the vodka the taste of whiskey, add a decoction of oak bark to the liquor
And I always make baileys with an infusion of oak bark, I have been making this recipe for many years, my husband and guests like it!
P.S. And I also made the Limoncello liqueur the other day, while insisting, if it turns out to be successful (and judging by the composition, it will be so) I will lay out the recipe.
Hairpin
It seems that without the use of oak bark I am an outsider ... Let's catch up!
But I put the liqueur on pine cones !!!
Michelle
Crochet, do you notice the difference in the taste of the baileys? And another question: did you put limoncello on alcohol or vodka? I really want to do it, but all hands do not reach.

Hairpin, yes, here I am thinking, but will not a decoction of oak be harmful? Maybe there are some contraindications .... And with pine cones - this will be your exclusive !!!!!
Hairpin
Decoction bark oak, I think it will not be harmful ... I tighten their gums.
Excluding the pine cone jam I already have!
Michelle
Hairpin, don't brag loudly !!! and then those who wish will come running to exclusives - you will not fight back !!!! I'm already drooling !!

I got the idea to add some healthy herbs, roots, etc. to the liquor, which are just so tasteless to drink! there will be a double benefit
Hairpin
Are you hinting at absinthe?

P.S. Absinthe is infused mainly with wormwood.

In general, there is still quite an interesting topic of infusions, tinctures and extracts. I make infuses for massage purposes. Basically - I fill in algae, red hot pepper and ... for example, birch leaves, I insist for 2-3 months at the battery, then filter and add ethers of lemon, juniper, geranium, cinnamon, ginger or something else and do a massage. Then into the film. And I read about it here:

🔗

Michelle
LTD!!!! Absinthe!!!! Absinthe is generally the best !!! I love the green fairy !!!
I'm afraid that one wormwood will not be enough ..... but where can I get those same mushrooms?

Does it seem to me, or am I virtually drinking myself?
Hairpin
But with mushrooms, and with absinthe, let's be careful. And then over there Cakes a whole family of neighbors was poisoned with death. So now Cake picks mushrooms only in supermarkets!
Tanyusha
The girls made last year a tincture of red currant with cherry and raspberry leaves, if interested, I'll give you a recipe.
Hairpin
Tanya 1962!
My closet won't hold anymore ... What about the strawberry liqueur? Or haven't you opened it yet?
Tanyusha
Yesterday Zatyu gave the liqueur for testing, said very strongly, I think to boil the syrup and dilute it. In general, I will experiment.
Summer resident
And you check everything on your son-in-law
Michelle
Quote: Hairpin

But with mushrooms, and with absinthe, let's be careful. And then over there Cakes a whole family of neighbors was poisoned with death. So now Cake picks mushrooms only in supermarkets!

No, we don't need this

by the way, about the strawberry liqueur from the microwave .... I didn't really like how the compote turned out. Maybe it will be infused and will be more saturated ... so far I do not like it.
Hairpin
Panasonic did not recommend strawberries. Panasonic has lemons and cranberries. I really liked the lemon one.
Tanyusha
He himself asked the summer resident to try, but in general I love his son-in-law he is good.
kolynusha
Poke your nose where Hairpin did you share Bailey's recipe?
Michelle
on the first page of this topic
and not one !!!
vishenka_74
so I got alcohol yesterday
two portions at once
Liqueurs

Liqueurs

now, the main thing is not to forget to cover with sugar on August 9

thanks for the recipe
Hairpin
Cherry_74!
We are waiting for the report with the same clear photos!
Pekar
We can't wait for the cherry to ripen. Well, as soon as it ripens, we will close at least two parts
Umenok
Are the cups in the photo already prepared to taste the liqueur?

vishenka_74, Did you take out the cherry seeds?
I want to share my experience: I prepared two options: with and without bones, after 7-10 days I tried and urgently removed the bones, I felt a characteristic bitterness, we did not like it. So, the process still needs to be controlled.
Hairpin
Quote: Umka

urgently removed the bones, felt characteristic bitterness
arsenic? Why characteristic?

But Amaretto is generally made only from seeds ...
vishenka_74
Umka , no, I didn't take it out,
in a couple of days I'll look at the bank I'll see what's there and how
and cups, this is a present for Xenia, very dear to me, sometimes I drink coffee, it is possible that I will savor a liqueur too

Tanyusha
vishenka_74 the whole point in this liqueur is a cherry with a stone, I have already done it 3 times and everything is fine, you just cannot overexpose for more than 2 months. I'm also waiting for cherries and I will also make 2 servings at once and freeze them to make them by the New Year. And my advice to you sugar put 500 g-600 g. quite enough, otherwise it will be quite cloying.
vishenka_74
tanya1962 , about sugar, I read that less is needed, so I'll add
0335zx
Hi girls!
While your liquors are brewing, try this -
the same amount of Mazhitel per bottle of vodka - strawberry or caramel, for thickening you can use condensed cream

Hairpin
And I don’t know what the Mazhitel is at all ...
Crochet
Hairpin
The grease is a fruit milkshake, like this:

Hairpin
Crochet, thanks ... And then mascarpone was spinning in my head!
Michelle
I have already translated all the fruits ... not to mention the vodka
Did it several times Baileys... To be honest, I didn't notice much difference between the recipe with cream and condensed milk. It seems to me that it should be stored longer with condensed milk. I also think to try this option: insist on oak bark on vodka (and not make a decoction).
More prescription Hairpins did Sweet couple... I thought it would be strong, it turned out - just right !!! Thanks again to the author !!!
I also did currant liqueur. The recipe where you need to cook compote from currant, and then pour vodka. Drink tasteless right away - like compote. But if infused ..... mmmmmm ... ... nalivochka - what you need !!!
Strawberry from the microwave .... also normal.
Limoncello insists !!!
Now put blackberry and 1 more currant (according to another recipe).
I'm a maniac!
Hairpin
Michelle!
Only sweet couple gave Crochet!
The fact that we ran out of fruit and vodka is not a problem! I've run out of space! Now this is more difficult ...

And in the microwave it is better to make lemon ...
Michelle
Oh, right, I copied it wrong !!!
Crochet, excuse me!!! And thank you for the recipe !!!

Hairpin: yes ...... this is a hard problem ..... maybe a balcony? country house?
I still have a place in the bed and in the piano !!!!! + cellar !!! my problem will begin when I drink it all ...
Hairpin
A balcony won't do ... because of winter ... you can store flour there ... and cereals.

But from the presence of a cellar, I'm already rolling on the floor with envy.

And also, when Cakes it was a birthday, I drew how to make shooters from homemade liqueurs. Cheap and effective for guests. Maybe it's time to switch to cocktails?

Topic about cocktails
Michelle
Hairpin:
It is a pity that there is no cellar. I sincerely sympathize with you.
I saw your cocktail making workshop. Super!!!
True, I myself do not dare to do this ... so far I drink each liqueur separately, without mixing
fugaska
the main thing in this business is not to get drunk! otherwise, while you try all this, the morning will come
Michelle
Quote: fugaska

the main thing in this business is not to get drunk! otherwise, while you try all this, the morning will come

yes, I often began to think about it too !!!! Everything is so tasty that you don't even notice how much you drink !!!!
Gasha
I have kept this recipe in my head for a long time. Finally they brought the cherry. I'll put it tomorrow

And about the bones ... Here: 🔗

there is such a recipe:

Liqueur "Terry cherry"

Granulated sugar - 250 g, crushed cherry pits - 10 pcs., Rum - 300 ml, dry natural wine, white natural wine - 100 ml, vanilla ½ sticks, water - 100 ml.

Pour crushed cherry pits into a bottle, add rum, dry natural wine, white natural wine, syrup from 100 ml of water and 250 g of sugar and add vanilla. Place the bottle sealed with a rubber stopper in a dark place for 6 weeks and shake frequently. Then strain through filter paper and thick cloth and bottle.

For me it turns out so expensive, and therefore I will try the recipe from the first post of this topic. But, as you can see, the bones in the liqueur are used, not only in this recipe.
vishenka_74
oh and I just decided to look at my liquor, I even tried a couple of cherries, got alcohol
and the color is so nice
Liqueurs
Hairpin
Cherryand the taste?
vishenka_74
Hairpin until I tasted it, I only ate a couple of cherries, they were already drunk so well, I'll try it tonight and unsubscribe
Eleanor
Girls! Help!
I saw a recipe of this type discussed on the forum: apricots, sugar and brandy. Something is infused there and then something very tasty turns out. Where - I can't find!
I already bought apricots, sugar too, cognac! I faint, because I did not keep the link and now I am tormented by the impossibility of doing it. They also tried the same option with plums.
Or did I dream about it? No, I didn't dream, as if it was during the day, so I ran to the vegetable stand and bought some fruit to do it, but ......

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