Liqueur "Drunk Lemon"

Category: The drinks
Liquor Drunk Lemon

Ingredients

* Lemon (large) 1 PC.
* Black coffee beans 33 pcs.
* Instant refined sugar 16 pieces
* Vodka 0.5 l.

Cooking method

  • We make small cuts in the lemon and stuff it with coffee beans.
  • We put 16 lumps of sugar, prepared lemon in the bowl in which we will infuse the drink and pour vodka.
  • We close the jar with a lid and put it in a dark place for 1 month.
  • The drink has an amazing aroma and taste. At first, pronounced lemon notes, and in the aftertaste a coffee sillage.
  • Try it, I think you will like it.

Note

This recipe comes from the 90s, the last century (at least it came down to us then) And in times of total shortage this drink seemed simply divine)) But for us it has not lost its relevance until now - it is always in the bar.

The general mind, based on the results of weighing and thinking, came to the conclusion that the amount of sugar, if converted to weight, would be 75-88 g.

The spread from the difference in the weight of one piece of refined sugar in Soviet times and that which is produced now.


Trishka
Tasty, thank you, I'll take it!
ang-kay
I don’t drink alcohol, but I think it will be delicious to flavor some cream or impregnation. Natasha, thank you. I'll take it)
ANGELINA BLACKmore
Quote: ang-kay
I don’t drink alcohol, but I think it will be delicious to flavor some cream or impregnation
In any case, he will always find a use, Angel.




Ksyusha, Angela, thanks for stopping by.
Trishka
Quote: ang-kay
I don't drink alcohol
How exactly?
baba nata
Natasha, very interesting and not difficult, I will definitely do it!
Wildebeest
What a simple recipe, an amber drink. I have to do it, just buy coffee.
How many degrees do you get?
ang-kay
Quote: Trishka
How exactly?
It happens very, very rarely 20 grams of something.
Trishka
Quote: ang-kay
gram 20 something
Well, there, then there is 20 grams, then there is 20 grams ...
Venera007
Quote: ang-kay

I don’t drink alcohol, but I think it will be delicious to flavor some cream or impregnation. Natasha, thank you. I'll take it)
I was interested in the recipe for the same purposes.))
Need to try.




After a month, take out the lemon or can you leave it? 0.5 liters is enough for me for years ... tsat))
ANGELINA BLACKmore
Quote: Wildebeest
How many degrees do you get?
I didn't measure ... but I think there are 30 degrees or so.
Quote: Venera007
After a month, take out the lemon or can you leave it?
I, after the expiration of time, throw out the lemon. If there is a need to start a new portion, then I also infuse a new lemon.
Wildebeest
Quote: ANGELINA BLACKmore

I didn't measure ... but I think there are 30 degrees or so.
30 degrees is normal.
Valyushechka_ya
This liqueur is delicious, I made it very often for my birthday in December and for the New Year, Natasha thank you for reminding me.
Ilmirushka
Natasha, went to get the ingredients 👣 👣 👣! Soon the days will sprinkle!
ANGELINA BLACKmore
Valyushechka, I am glad that the recipe is not wild, but quite familiar and recognizable.





Ilmirochka, be sure to do it. And then do not forget to tell whether you liked the liquor or not.
helenanik
Natasha, super recipe, must be done, we love this. I did a similar one with an orange, not impressed. With lemon, I think it will taste brighter. Thank you
ANGELINA BLACKmore
Quote: elenanik
with an orange, not impressed. With lemon, I think it will taste brighter
This is not even discussed. Lemon, as a flavoring agent, leaves the orange far behind. Even banal lemon peel surpasses orange peel in aroma.
Need to try. Everything is relative.
zvezda
Natasha, dumb question, but refined sugar is one that dissolves quickly or not? In the last week of December, I ran into this question in the store, which I was told not to quote .. that's why I'm asking. I will do the same for the same purposes as Angela!
Ksyushaand what? if I don't drink, that's all .. I'm drunk, maybe violent
Ilmirushka
ABOUT! Natasha, I have the same
Quote: zvezda
a stupid question
about refined. A simple sand can not be replaced, respectively, in teaspoons? Otherwise, I don't eat sugar, my husband sometimes buys sand for himself, and refined sugar ... will hang around the closet.
zvezda
Ilmira, here I am, besides ..
OgneLo
Quote: zvezda
refined sugar is one that dissolves quickly
yes, you can replace it with refined granulated sugar (white, not cream).
For reference:
refined, refined - purified from impurities.
zvezda
Marina,: a-kiss: that's what I love you for .. fast, clear, informative! Thank you!
moleka
And if converted into granulated sugar, how much will it be in grams? Or Refined sugar is always in the same pieces, it seems to me they met in different sizes.
Ilmirushka
Quote: moleka
Refined sugar is always in the same pieces, it seems to me that we have met different sizes.
so that's the whole question! The pieces look exactly different, maybe the same weight - who weighed something! And how to relate all these pieces with teaspoons
ang-kay
He and refined sugar of different sizes can be. Still better in grams
ANGELINA BLACKmore
I was not too lazy, weighed my refined sugar. Each piece weighs 4.7 g. +/- 1 g.
I think that the accuracy to the milligram, in this recipe, is not important - we are not in the pharmacy.
Ilmirushka
Quote: ANGELINA BLACKmore
Each piece weighs 4.7 g.
in short, you need to weigh the volume of a teaspoon, I think that the weight will approximately coincide.
ANGELINA BLACKmore
Ilmir, in a teaspoon 5 g.
You can count purely mathematically - 16 * 4.7 = 75.2 - round up to 75)) Probably something like this. And if teaspoons, then it will be 80 ... why do we need extra sugar and its consumption)) We will find where to attach this spoon of sugar Do not consider me ha curkul ...
Ilmirushka
Quote: ANGELINA BLACKmore
Do not consider me ha curkula ...
well, do not add an extra spoon!
ang-kay
Quote: ANGELINA BLACKmore
Each piece weighs 4.7 g. +/- 1 g.
Write, pliz in the recipe, so as not to search later. Otherwise, we'll forget)
OgneLo
in the Soviet kilogram pack of refined sugar there were 180 pieces, i.e. the weight of one piece was 5.5 (5) g
ANGELINA BLACKmore
Quote: OgneLo

in the Soviet kilogram pack of refined sugar there were 180 pieces, i.e. the weight of one piece was 5.5 (5) g
I make from modern. The weight of the pieces is clearly not "Soviet", but the liqueur does not suffer from a lack of sweetness. Well, I will not dispute how much sugar to whom to put. You never know who loves sweeter))

I remember that in Soviet packs the pieces were rectangular, but now they are cubes.

Piano
Do you mean roasted coffee?
OgneLo
Quote: Piano
fried?
yes, raw does not have the desired flavor
ang-kay
Natasha, I strongly ask you to write the weight of sugar in the ingredients, pliz. Maybe someone just wants to throw ordinary sugar if there is no refined sugar or not for some reason? All the refined sugar is now instant, not the same as it used to be.
ANGELINA BLACKmore
Quote: ang-kay
All refined sugar is now instant
This is added there, and not the one that is solid. Therefore, we will leave the recipe alone as it was brought to me.





Quote: Piano
We mean roasted coffee
In Soviet times, we did not hear about raw))) In the stores there was only fried (at least in ours)
Irishk @
Once upon a time, I made such a liqueur, I only added not refined sugar, but ordinary granulated sugar. I don’t remember the amount, but the weight was about 800 grams, it was a lot, the liqueur turned out to be very thick, sweet and aromatic. The recipe is lost somewhere, so I can't look.
Valyushechka_ya
Irisha I had such a recipe-lemon with 41pcs. coffee beans, 0.5 liters of vodka and 1 kg. sugar in a warm place costs 31 days, shake it every day, then add another 0.5 liters. vodka (I made on a very good home. drink moonshine.) was delicious.I have the name "Yubileiny" liqueur in my records Natasha sorry for writing her recipe, but this is really a cool liqueur.
OgneLo
Quote: ang-kay
All refined sugar is now instant
at that time
Quote: ANGELINA BLACKmore
This recipe comes from the 90s, the last century (at least it came down to us then)
on sale was sugar made on the same equipment as Soviet sugar.
Moreover, in the Soviet kilogram pack of pressed crushed refined sugar there were also 180 pieces.
ang-kay,

by the way, hard sugar is still produced, for example,


That is, given that a piece of refined sugar in that Soviet kilogram pack had dimensions of 11.1 × 17.4 × 27.33 mm, volume 5.28 cm3, and the mass is 5.5 (5) g, and the volume of a standard teaspoon is 5 ml, then we can assume that:
one lump of refined sugar is equal to one teaspoon of refined granulated sugar without slide
and correspondingly,
Quote: ANGELINA BLACKmore
Refined sugar 16 pieces
can be replaced with voluminous 80-85 ml or weight 88,8(8 ) —90 g of refined granulated sugar
Irishk @
Valyushechka_yaas if he
ANGELINA BLACKmore
Quote: OgneLo
can be replaced by volumetric 80-85 ml or weight 88.8 (8) -90 g refined granulated sugar
And what's new in this calculation - we figured it out ...




This liquor is not one in which the spoon is standing upright. It's nice sweet, aromatic alcoholic beverage. It has nothing to do with syrup-like liqueur.
I also accept other cooking options.
ang-kay
I don't understand your stubbornness, Natasha? Why not add it in grams, even if I don’t understand? Why not make a recipe convenient for everyone?
ANGELINA BLACKmore
Quote: ang-kay

I don't understand your stubbornness, Natasha? Why not add it in grams, even if I don’t understand? Why not make a recipe convenient for everyone?
I like the recipe as it is. I always had it and it gave me pleasure to use the pieces one by one.
If I have no right to such an interpretation of the recipe, then I must mentally ask the Chief to remove this disgrace.
ang-kay
Natasha, I do not want to enter into polemics with you. But if you posted a recipe, then it is no longer only for your pleasure, but also for someone else's. At home you use it as you want, but it is already on public display. Will it really get worse for you if you write grams in brackets? And will your "pleasure" be lost from this?
We sell refined sugar of different sizes. There is half as much as we are used to, there is more. Soviet GOSTs are gone. Why should a person who wants to make this liqueur be in a stupor with the amount of ingredients, and only because such an interpretation gives you pleasure ?! Stubbornness and disrespect for others!
Ukka
ang-kay, Angel, Natasha made a note 75-88 gr ... Why pump?
ang-kay
Olya, well, you found a supercharger! I just answered Natasha's post.
ANGELINA BLACKmore
Deeply respecting the forum, I weighed the pieces and indicated the weight in the "Note", which does not contradict the rules for making the recipe. moreover, the "Notes" section is an integral part of the recipe field, and not a part of the discussion that can get lost.
anatolic
Quote: ANGELINA BLACKmore
I didn't measure ...
It will not work to measure the strength of the liqueur at home. Almost everyone uses a hydrometer in everyday life. And it works only in pure alcohol-containing liquid (alcohol, vodka, moonshine).
Wildebeest
Quote: Anatolic
Almost everyone uses a hydrometer in everyday life. And it works only in pure alcohol-containing liquid (alcohol, vodka, moonshine).
It turns out that there is nothing to measure the wine with?
ANGELINA BLACKmore
Quote: ANGELINA BLACKmore
I didn't measure ... but I think there are 30 degrees or so.
Quote: Anatolic
It will not work to measure the strength of the liqueur at home. Almost everyone uses a hydrometer in everyday life. And it works only in pure alcohol-containing liquid (alcohol, vodka, moonshine).
I then purely theoretically assumed that sugar will steal the strength of degrees up to 30 degrees or a little less. And of course it is useless to measure with a hydrometer.

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