Liqueurs, liqueurs, liqueurs Steba SV2

Immediately I note that "Alcohol is contraindicated in children and adolescents under 18 years of age, pregnant and lactating women, people with diseases of the central nervous system, kidneys, liver and other digestive organs." As well as "drivers, operators of machines and mechanisms", etc. This is not propaganda of alcohol at all, but only observations of the behavior of alcohol-containing liquids, essential and aromatic oils and substances under the influence of elevated temperatures in a limited period of time.
So, the Su-Vid technique at our disposal can be used to prepare quite decent alcoholic beverages, in particular: liqueurs, tinctures, liqueurs, and, moreover, much faster than the traditional method. Suddenly, you want to surprise your friends who will come tomorrow, and there is little time, but here ... once .... and homework ... (the wife insisted for 2 weeks, the husband distilled it 5 times, "the housekeeper did it", etc.).

Lemon-orange liqueur (yes, yes, practically a Limoncello clone, if you use only lemon and play with strength):

Vodka 0.75 l;
Sugar 4 tbsp. l. "With a slide";
1 lemon (zest);
1 orange (zest).


Grate the zest from whole fruits (this is more convenient) on a fine grater. Place in a container with an airtight lid that will naturally fit into a Su-Vid bowl. Add sugar there and add vodka. Chat, stir. 45 degrees, 8 hours. When the container with the drink is hot, check that the sugar has dispersed. These are the main ingredients - other spices can be added to taste, remembering that under the influence of temperature, their taste will be richer, that is, "do not overdo it." At the end of the preparation, cool the drink and filter first through a strainer, and then through a filter from a coffee maker or a viscose napkin - whatever will be at hand. It is better to drink such a strong liquor chilled. The sediment will, if embarrassed, be filtered with passion. Alcoholized zest can be used for some confectionery, or added to tea and coffee, but carefully, if you do not need to drive.

Pepper.

Vodka 0.75 l;
Hot pepper - 1 pod;
Honey 40-60 g
Allspice - 3 pcs.;
Black pepper - 5 pcs.;
Coriander (seed) - 1/3 tsp;
Cinnamon (bark) - a piece of 1 - 1.5 cm;
Ginger (root) - "circle" cut 1-1.5 cm thick;
Cloves - 2 pcs.

Allspice and black pepper, coriander, cinnamon, crush (do not grind, just crush), cut ginger into thin strips. Cut the pepper pod through and through in several places (with a whole pod, the tincture turns out to be quite vigorous, you can put ½ the pod, cut along). Place the above ingredients and cloves in a container with an airtight lid and pour vodka. Do not add honey! 45 degrees, 8 hours. At the end of cooking, cool the base to 37-38 degrees and add honey (it would be nice if it was liquid and fluid). Let the drink cool, make sure the honey has dispersed. Filter. It is better not to put it in the freezer, just in the refrigerator. The drink is very worthy, with a good aromatic aftertaste, reminiscent of the Nemiroff pepper vodka. Correct peppercorns warms well.

Thus, using the advantages of thermostating provided by Su-Vid, it is possible to prepare liqueurs, liqueurs, and tinctures in an accelerated way.