Tarragon and moonshine tincture recipes

Few can forget the wonderful herbal-green carbonated drink, originally from the Soviet era, called Tarhun. Not only the color, but also the taste and aroma of this drink are remembered for a long time. It is difficult to confuse it with anything else. True, a homemade tarragon tincture can quite quench the nostalgic thirst for this divine nectar.

Useful properties of tarragon tincture with vodka or alcohol

Tarragon is a perennial plant, a close relative of wormwood. It is a well-known spice and medicinal plant, especially popular in eastern countries. It has many synonyms and speaking folk names that aptly describe its properties: tarragon, dragon grass, tarragon wormwood, Mary's gold, terragon. Fresh tarragon herb has a slightly refreshing taste with a piquant note, the aroma is very rich, pungent, slightly reminiscent of mint and anise at the same time.

Tarragon has a very rich composition, which determines both its active use in cooking, and its considerable importance as a medicinal plant.

• potassium, magnesium, calcium, sodium, iron, zinc, phosphorus, selenium, copper, manganese;
• vitamins A, B1, C;
• coumarins and flavonoids;
• alkaloids;
• essential oils and resins;
• tannins.

Tincture on tarragon completely preserves all these elements valuable for health and is able to have a healing effect on many organ systems in the human body.

Here are just a few examples of its medicinal properties, as a full list would be too long:

• favorably affects the work of the internal glands and normalizes the action of the digestive tract;
• has diuretic properties and is used to treat cystitis;
• lowers blood pressure, soothes and normalizes sleep;
• promotes the healing of wounds in the mouth, strengthens the enamel of the teeth and bone tissue in general;
• external use of alcoholic tarragon tincture helps to eliminate pain in the spine and joints.

True, it must be borne in mind that tarragon tincture on any type of alcohol has a rather strong effect on a person, even has some slight psychedelic effect. Therefore, it should be used rather carefully, and try not to overdo it with doses.

How to make tarragon tinctures correctly

Actually, the process of making tincture on tarragon or tarragon itself is very simple - you just need to pour the prepared herb with the necessary amount of alcohol and insist for a certain time. But, as in any business, there are several features and nuances, knowing about which, you can get one or another color, taste and aroma of the finished drink.

First of all, it does not make much sense to use any other raw materials for the preparation of tarragon tincture, except for its fresh leaves. The stems can be overly bitter, and dry grass will not be able to add to the tincture neither the true flavor of tarragon, nor its stunning emerald hue.

Tarragon has several varieties and varieties.And while they may look very similar on the outside, the taste and aroma of the herb can vary significantly depending on the variety, as well as on the growing conditions. For example, the color of the finished tincture can vary from emerald green to rich cognac. By the way, it also depends on the shelf life. Over time, the color of tarragon tincture in any case acquires straw shades. This fact must be taken into account, and if the resulting tincture caused some disappointment, then you can look for other varieties of tarragon.

Almost any alcoholic beverages can be used to infuse tarragon - this is a matter of individual capabilities and taste.

It is also pleasant that the periods of infusion on tarragon are not very long - literally in 3-5 days you can get a very attractive and aromatic drink, ready to drink. Moreover, the tarragon tincture, unlike other drinks, does not benefit from long-term storage. It may lose its bright colors, and the taste will not get better. Therefore, for pleasure, it is better to cook it in small portions and drink it almost immediately.

Classic tincture on tarragon and moonshine

Since tarragon tincture is most often prepared at home, moonshine is the most classic and popular alcoholic beverage for its production. After all, after double distillation, it turns out much stronger than the same vodka (up to 70-80 °), and it costs several times cheaper. In addition, when infused, a high degree allows you to extract the maximum amount of nutrients from tarragon. It is only undesirable to add tarragon tincture on moonshine to hot drinks, for example, to tea. Since even when using high-quality and well-refined moonshine, the result can be an unpleasant taste of fusel oils.

You will need:

• 1 liter of moonshine, strength about 50 °;
• 20-25 fresh tarragon leaves.

Sugar and other additional ingredients are usually not added to a real man's drink.

Manufacturing:

1. Tarragon is washed under running water, dried and placed in a glass jar.
2. Pour with purified moonshine, insist in a warm place without access to light for 3 to 5 days.

The green color begins to actively appear in the tarragon tincture on the second day of infusion. The finished tincture can be filtered through a gauze-cotton filter, or you can leave the leaves for beauty.

According to the recipe for moonshine on tarragon, nothing is added to it. But if you want to experiment with the color and get an even more saturated color shade of the drink, then you can add, when infused, either high-quality green food coloring or green zest from two limes, or a few leaves of fresh black currant. It is only important to carefully peel it off so as not to touch the white layer of the peel.

Useful tincture of tarragon on vodka

Under some conditions, vodka is the most readily available alcohol for making a tincture. Although the price of high-quality vodka greatly exceeds the cost of a similar moonshine. But the finished product can be safely added to tea and coffee for medicinal purposes, without fear of an unpleasant taste.

Infusion of tarragon on vodka can be prepared with or without added sugar. But usually with sugar, the drink turns out to be richer and more pleasant to the taste, since it promotes a more complete extraction of nutrients from the herb.

You will need:

• 25 g fresh tarragon leaves;
• 500 ml of vodka;
• 1 tbsp. l. granulated sugar.

Manufacturing:

1. The tarragon greens are washed, dried, sprinkled with sugar in a deep container and lightly rubbed with hands or a wooden crush.
   
2. Cover the bowl with cling film and let stand for about half an hour in the refrigerator until the green mass forms juice.
3. Transfer it to a sterile dry jar, fill it with vodka and shake it thoroughly until the sugar is completely dissolved.
4. Insist for about 4-5 days in the dark and cool. It is advisable to shake the tincture every day.
5. With grass, the tincture turns out to be tasty, but slightly unclear. For complete transparency, it can be filtered through a cotton filter.

The use of tarragon and vodka tincture will help reduce and stabilize pressure, strengthen the gums and remove inflammation of the mucous membrane in the oral cavity, relieve painful processes in the joints, and stimulate the production of gastric juice.

Tincture on tarragon with alcohol

Alcohol is currently one of the hardest to find types of alcohol, although it is both the tastiest and most effective. Before infusion, 96 percent alcohol must be diluted, otherwise in a similar concentration it will remove all useful vitamins, especially vitamin C and bind all polyunsaturated acids. As a result, the healthfulness of the infusion will decrease.

You will need:

• 100 g of fresh tarragon greens;
• 500 ml 50-60 ° alcohol.

Manufacturing:

1. Tarragon leaves are slightly kneaded, placed in a prepared dry jar and poured with alcohol.
2. Insist 7 days under normal conditions without light.
3. Then the drink is filtered and bottled, preferably from dark glass with tight lids.

Alcohol compresses with tarragon are especially effective for radiculitis, bronchitis and any colds.

Moonshine infused with tarragon, mint and lemon

Mint goes well with tarragon, enhancing its aroma and harmonizing its taste. The combination of lemon, mint and tarragon makes the tincture even healthier and tastier.

You will need:

• 25 g fresh tarragon leaves;
• 500 ml of moonshine;
• 20 g fresh mint leaves;
• 2 tbsp. l. granulated sugar;
• 1 lemon.

Manufacturing:

1. Tarragon and mint leaves are washed with cool water, dried, cut into small pieces.
2. Place the crushed leaves in a bowl, add sugar, shake and leave in the dark for several hours to extract juice.
3. The lemon is washed with a brush, poured over with boiling water, and dried.
4. Rub the yellow zest on a fine grater, without affecting the white layer of the peel.
5. The greens that gave the juice are moved to the jar, the juice is squeezed out of the lemon pulp there (strictly making sure that no seeds get into it) and the grated zest is added.
6. Stir and fill everything with moonshine.
7. Once again, shake everything thoroughly, close the lid tightly and insist in the room in the dark for a week. Shake the contents of the jar once a day.
8. If desired, after infusion, filter through a cotton filter and pour into bottles with sealed lids.

Tincture on moonshine and tarragon with honey

Precisely using the same technology, a tarragon tincture is prepared, in which sugar is replaced with honey. For 500 ml of moonshine, 1 tbsp is usually used. l. honey.

Recipe for tarragon tincture on rum with grapefruit

A very original recipe that came to us from America. Rum is used in light shades and maximum softness.

You will need:

• 1 large grapefruit;
• a whole sprig of tarragon with leaves;
• 750 ml of light rum;
• a few lumps or teaspoons of brown cane sugar (optional)

Manufacturing:

1. The grapefruit is washed, cut into thin slices, and the seeds are removed.
2. They put the cans on the bottom, fill them with rum.
3. Insist in room conditions in the dark for 3-4 days, shaking daily.
4. Then add a washed and dried tarragon twig so that it is completely immersed in the drink.
5. Insist in the same place for another 1-2 days until the characteristic tarragon aroma appears.
6. The resulting tincture is filtered, tasted and, if desired, sugar is added.

A simple recipe for tincture of tarragon with honey and ginger

The addition of honey and ginger at the same time further enhances the healing properties of the drink. At the same time, it is drunk very easily - the taste remains at its best.

You will need:

• 1 liter of alcohol with a strength of about 50 °;
• 150 g fresh tarragon;
• 1 tbsp. l. liquid honey;
• 25 g fresh ginger root.

Manufacturing:

1. Ginger is washed and cut into small pieces. They do the same with tarragon greens.
2. They are placed in a glass jar, honey is added and poured over with alcohol.
3. Shake, leave to infuse for at least two weeks in a dark place with room temperature.
4. After filtration, the tincture is ready for use, although it can be insisted for another two weeks.

Tarragon tincture with cinnamon and coriander

Using the classical technology, you can also prepare a tarragon tincture with the following components:

• 50 g fresh tarragon;
• 1 liter of moonshine with a strength of 50 °;
• 3-4 g of coriander seeds;
• 5 peas of black and allspice;
• a pinch of ground cinnamon;
• 1 carnation bud;
• zest from one lemon or lime;
• sugar if desired and to taste, since the tincture should not be sweet.

Insist drink according to this recipe for 5 days.

Tarragon moonshine: a recipe with distillation

This recipe is used when they want to preserve the taste and aroma of fresh tarragon in tincture for a long time. As mentioned earlier, in traditional tinctures, both the aroma and the original taste evaporate rather quickly and the drink becomes slightly herbal.

You will need:

• tarragon leaves in such quantity as to tightly fill half a liter jar;
• 1 liter of 70% moonshine.

Manufacturing:

1. Washed and dried tarragon leaves are poured with moonshine and infused for about 4 days under normal conditions.
2. The tincture is then diluted 4 times with water and distilled using a conventional head and tails apparatus. The final result should have a pleasant fresh smell, without hay and other unnecessary aromas.
3. Then the tincture is diluted to obtain a strength of about 45-48 °.

How to drink tarragon tincture correctly

For purely medicinal purposes, tarragon tincture should be taken no more than 6 tbsp. l. in a day. Usually it is consumed 20-30 minutes before eating, 1-2 tablespoons. To lower blood pressure, take 1 tsp. 3-4 times a day.

Such a tincture is very popular in cocktails. Especially if you mix 1 part of alcoholic tincture with 5 parts of carbonated water of the same name, you get a delicious drink. Despite the fact that it is drunk too easily, it is also better to observe the measure in its use.

Tarragon tincture should not be given to pregnant women under any circumstances. Not only is it alcohol, infusion, even in small amounts, can stimulate miscarriage.

Tarragon tincture should be used with caution and persons with a tendency to constipation, since it has a fixing effect.

Storage rules for tinctures

The tarragon tincture should be stored only in a dark room, otherwise it will very quickly lose its color brightness. It is advisable to consume it within 6 months, but even after the color change, the taste of the drink will remain for up to two years. Storage temperature should not exceed + 10 ° С.

Conclusion

Tarragon tincture has such a powerful healing effect that it is more of a medicine than a drink for pleasure. And a variety of additional ingredients further improve both the taste and the beneficial properties of the drink.

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