Pistachio tincture recipe. The most interesting thing about pistachio

Pistachios are a favorite delicacy for many. They are added to confectionery products, used in winemaking and moonshine making, cheese production, etc.

In the East, pistachios were considered the “tree of life.” In their homelands of Syria, Iran and Iraq, these nuts were a source of food for travelers and warriors. From here they spread throughout the world.

According to one of the legends associated with these nuts, pistachios grew in the hanging gardens that King Nebuchadnezzar built for his beloved Amytis.

These nuts, like grapes, grow in clusters. At first, the pistachio shell is pink, and then as it dries, it acquires a light beige hue.

They harvest in July-August, and do it at night, because pistachio leaves contain a lot of essential oils that can cause severe dizziness and nausea.

Under the influence of ultraviolet rays in the morning, these oils are most intensely released. First, pistachios are dried in the sun and then stored in a dry, ventilated area for at least a year.

Pistachios contain many useful microelements and vitamins that have a beneficial effect on the body. For example, nuts contain lutein and zeaxanthin. These substances help maintain vision.

They contain many useful substances that can restore the body after heavy physical exertion and exhaustion. These nuts are rich in proteins and can become a meat substitute for those who want to go on a vegetarian diet.

Pistachios are great for preventing cancer, reducing the risk of lung infections, and lowering cholesterol levels in the blood. The astringent property of nuts affects the functioning of the intestines and stomach, relieves symptoms of stomach and duodenal ulcers.

Pain due to sore throat, stomatitis, and inflammation of the oral cavity will be relieved by pistachio alcohol tincture.

Recipe

2 tbsp. pistachio shells;
200 ml vodka.

Pour vodka over the raw material and leave for 2 weeks in a cool place. Rinse your mouth with tincture as needed.

Pistachios, like other nuts, are necessary for students and people whose work involves high mental stress. They improve brain function, normalize sleep, stimulate the heart muscle and eliminate disruptions in liver function.

Pistachio oil is also beneficial for humans. It is primarily used in cosmetology. The oil of this nut promotes a quick and even tan, and also removes freckles and age spots.

Unlike other nut oils, pistachio oil can spoil quickly, so it should be stored for no more than six months.

You can also infuse moonshine on nut shells.

Experienced moonshiners advise adding lightly roasted pistachios to the drink. Moreover, it is better to take unsalted nuts. In the end, you get moonshine that tastes like whiskey or cognac. After prolonged infusion, the alcohol acquires the taste of prunes.

As a result, you will get alcohol that will be superior in taste and quality to store-bought analogues.

And in order for the tinctures on pistachio shells to turn out useful, and for the aromatic homemade alcoholic drink to be of high quality, we advise you to choose a moonshine still, a distillation column or an alambic for producing alcohol or moonshine.

During the first tasting, it is difficult to guess that this is a simple pistachio liqueur, more like aged cognac. If you follow the preparation technology, you will get a cognac-colored drink with a smoked-woody aroma, light notes of coffee and vanilla. The taste is richly oaky with a vanilla-creamy aftertaste.

It is not the pistachios (nuts) themselves that are required, but only the shell, which contains the necessary aromatic and coloring substances. It is advisable to use grain or fruit moonshine (distillate) as an alcoholic base; vodka or ethyl alcohol diluted to 40% is also suitable. Cognac and other barrel-aged spirits in this case give too strong a tannic aftertaste.

Ingredients:

moonshine (vodka, alcohol 40%) – 1 liter;
pistachio shells - 2 handfuls;
sugar (honey) – 1-2 tablespoons (to taste);
prunes - 2 berries (optional);
dried apricots – 1 piece (optional);
raisins – 4-6 berries (optional).

Dried fruits (especially prunes) enrich the aroma and soften the taste of the tincture, but can only be made with pistachios. Honey and sugar provide a sweetness that not everyone likes, so I advise you to limit yourself to a maximum of a few spoons or not at all.

Pistachio tincture recipe

1. Rinse the pistachio shells in running water, then boil in boiling water for 4-5 minutes, remove from the water and dry in the sun. Boiling removes the salt (if the pistachios were salted to begin with) as well as excess tannins, so the tincture will not be too harsh.

2. Fry the shells in the oven (8-10 hours on a dry baking sheet at a temperature of 60-90°C, stirring occasionally) or in a well-wiped frying pan (without oil or fat) over medium heat until dark brown (pictured). Simmering in the oven gives a softer and more delicate taste, but frying in a frying pan takes much less time.

Correct degree of roasting

The stronger the roast, the more notes of smoke, almond and vanilla appear. The main thing is that the shells do not burn.

3. Pour the cooled shell into a jar and fill it with alcohol base. Add dried fruits (optional). Close the lid.

4. Leave the container for 8-15 days in a dark, warm place.

Attention! After 8-10 days of infusion, check the taste once a day and remove the pistachios if too strong notes of hardness appear. The amount of tannins depends on the shell and changes every time; if you overdo it, the drink will turn out to be sharp and tasteless.

5. Filter the pistachio tincture through cheesecloth. Taste, sweeten with sugar or liquid honey if desired. Stir until the sweetener is completely dissolved.

6. Pour the drink into bottles and seal tightly. It is advisable to leave for at least 30-60 days in the refrigerator or basement. Aging softens the taste.

The shelf life of pistachio tincture is up to 5 years (when stored in glass containers away from direct sunlight). Strength – 36-38%.

Excessive alcohol consumption is harmful to your health

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alcofan.com

Not with salt for beer, but with sugar in liqueur! Delicious pistachio liqueurs

We already have several articles on our website devoted to various nut alcohols - hazel and walnut liqueurs, pine nut liqueurs (although the latter are not generally considered nuts), walnuts, and so on. But pistachios were somehow neglected. But in vain! Pistachio liqueurs and liqueurs made from them turn out incredibly tasty, rich, beautiful - you feel as if you are eating pistachio ice cream and getting drunk at the same time. Pistachios go well with spices, coffee, citrus fruits and even milk; you can prepare liqueurs with vodka, moonshine, grappa, bourbon - in general, there is a lot of room for imagination!

Do you like to chew delicious nuts with beer? Don't throw away the shells! It contains a lot of tannins, flavoring and coloring substances that will help turn ordinary homemade moonshine into a kind of cognac analogue, with a deep amber-brown color, a characteristic “woody” taste and light notes of prunes, vanilla, and caramel. All we need is a 3-liter jar of good moonshine, preferably grain or fruit, and half a glass of these same shells.

Preparing the drink is not difficult. First, you need to fry the shells. This can be done in two ways - either simmer it in the oven, like oak chips, for a couple of hours at a low temperature, or directly in a frying pan, continuing to heat until the raw material acquires a dark brown color. The first option is preferable, it gives a more subtle and delicate taste, but the second option is much faster. Yes, if you bought salted pistachios, the scraps from under them must be rinsed from salt and lightly boiled in boiling water, since such nuts are usually soaked in a salt solution for better preservation.

So, pour the shells into the moonshine, set the jar in a dark, warm place and wait about two weeks. After this, we filter, sweeten if necessary and that’s it – the tincture is ready! Despite the simplicity of the recipe, this drink really surprises with its rich creamy coffee smell and taste with a light note of vanilla and smoked meats, and a beautiful “cognac” color. The tincture actually does not have the taste of the original raw material - pistachios themselves, but it has an extremely interesting flavor range - tasters recommend it!

Pistachio liqueur a la Dumante Verdenoce

Dumante Verdenoce is the world's most famous pistachio liqueur, produced in Italy. Several decades ago it had no analogues in the world at all. The raw materials for the production of the drink are exclusively Sicilian pistachios and local spices. We will try to repeat the recipe for pistachio liqueur using ordinary ingredients available in the store.

pistachio kernels – about 80-100 ml;
cinnamon – 1 cm sticks;
cloves - 1 small bud;
vodka (originally grape grappa) – 400 ml;
raisins – 12 pieces;
sugar - half a glass;
water - half a glass.

Preparing the drink is very simple. You need to chop the nuts, grind the spices in a mortar, add raisins and pour vodka. Close the jar tightly and leave in a dark, warm place for 2 weeks. After this, drain the pistachio tincture and filter. Make a simple syrup from water and sugar and add it to the drink. Before tasting, it is advisable to let the liqueur rest in a cool place for at least a couple of weeks.

Pistachio bourbon liqueur with maple syrup

This is already an American classic. The United States is the second largest producer of pistachios in the world, so these nuts are very popular here, as are liqueurs and other pistachio infusions.

fried peeled pistachios – 100 grams;
any decent bourbon – 0.5 liters;
maple syrup - 2 tablespoons (in extreme cases, you can replace it with honey);
brown sugar a la “Demerrara” - a teaspoon.

Preparing the drink is as simple as the previous one. We chop the pistachios and leave them in whiskey for 2 weeks, after which we filter the infusion. Add maple syrup or honey, cane sugar, mix thoroughly and leave to rest for another 2-3 weeks. That's it, pistachio liqueur is completely ready!

Milk liqueur “Crema di pistacchio”

And again we are transported to the warm shores of the Mediterranean. Italian housewives love to make liqueur at home with pistachios, vodka or other neutral alcohol and milk, a kind of pistachio Baileys. The liqueur is quite simple to make, interesting in color and aroma, with a low alcohol content.

pistachio kernels (not fried or salted) – 250 grams;
vodka – 500 ml;
milk – 1 liter;
sugar – 450 grams (more if you like sweets);
vanilla – 2-3 cm of pod or a pinch of vanillin.

To prepare the liqueur, pistachios are crushed and infused in alcohol along with chopped vanilla pods for 1 week. After this, the tincture is drained and carefully filtered. Next, take the milk, add sugar to it and cook for 10 minutes until the sugar is completely dissolved. The milk mixture must be cooled and mixed thoroughly with alcohol using a mixer. Ready!

Store the drink in the refrigerator and serve cold. Remember that, unlike pure pistachio liqueur, this liqueur does not need aging, it needs to be drunk within a few days - however, such yummy usually does not stagnate for a long time! Buon appetito!

therumdiary.ru

Home page » Pistachio tincture

Pistachios are a favorite delicacy for many. They are added to confectionery products, used in winemaking and moonshine making, cheese production, etc.

According to one of the legends associated with these nuts, pistachios grew in the hanging gardens that King Nebuchadnezzar built for his beloved Amytis.

These nuts, like grapes, grow in clusters. At first, the pistachio shell is pink, and then as it dries, it acquires a light beige hue.

They harvest in July-August, and do it at night, because pistachio leaves contain a lot of essential oils that can cause severe dizziness and nausea.

Under the influence of ultraviolet rays in the morning, these oils are most intensely released. First, pistachios are dried in the sun and then stored in a dry, ventilated area for at least a year.

Pistachios contain many useful microelements and vitamins that have a beneficial effect on the body. For example, nuts contain lutein and zeaxanthin. These substances help maintain vision.

You can also infuse moonshine on nut shells.

As a result, you will get alcohol that will be superior in taste and quality to store-bought analogues.

napitkimira.net

Pistachio tincture, in shell

Homemade alcohol recipes tested on your own body Subscribe youtube.com/user/alkofan1984?sub_confirm...Vkontakte vk.com/alkofan1984 Facebook facebook.com/alkofan1984 Odnoklassniki odnoklassniki.ru/group/51954006753483 Pistachio tincture, on the shellIngredients pistachio shells - 1-2 handfuls. Vodka calcined in the oven over low heat until brown - 0.5 l. The process of preparing vodka tincture - Pistachio Place the shell in a jar and fill with vodka, leave for 2 weeks in a dark place, then filter. The tincture has a very interesting and complex aroma: creamy caramel - oak.For convenience, I divided the recipes into categoriesSTRONG DRINKS

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Ingredients:

moonshine (vodka, alcohol 40%) - 1 liter;

pistachio shells - 2 handfuls;

sugar (honey) - 1-2 tablespoons (to taste);

prunes - 2 berries (optional);

dried apricots - 1 piece (optional);

raisins - 4-6 berries (optional).

Pistachio tincture recipe

Correct degree of roasting

The stronger the roast, the more notes of smoke, almond and vanilla appear. The main thing is that the shells do not burn.

3. Pour the cooled shell into a jar and fill it with alcohol base. Add dried fruits (optional). Close the lid.

4. Leave the container for 8-15 days in a dark, warm place.

Attention! After 8-10 days of infusion, check the taste once a day and remove the pistachios if too strong notes of hardness appear. The amount of tannins depends on the shell and changes every time; if you overdo it, the drink will turn out to be sharp and tasteless.

5. Filter the pistachio tincture through cheesecloth. Taste, sweeten with sugar or liquid honey if desired. Stir until the sweetener is completely dissolved.

6. Pour the drink into bottles and seal tightly. It is advisable to leave for at least 30-60 days in the refrigerator or basement. Aging softens the taste.

The shelf life of pistachio tincture is up to 5 years (when stored in glass containers away from direct sunlight). Strength - 36-38%.

Tincture on pistachios (shells)

Ingredients:

moonshine (vodka, alcohol 40%) - 1 liter;
pistachio shells - 2 handfuls;
sugar (honey) - 1-2 tablespoons (to taste);
prunes - 2 berries (optional);
dried apricots - 1 piece (optional);
raisins - 4-6 berries (optional).

Pistachio tincture recipe

Correct degree of roasting

The stronger the roast, the more notes of smoke, almond and vanilla appear. The main thing is that the shells do not burn.

3. Pour the cooled shell into a jar and fill it with alcohol base. Add dried fruits (optional). Close the lid.

4. Leave the container for 8-15 days in a dark, warm place.

Attention! After 8-10 days of infusion, check the taste once a day and remove the pistachios if too strong notes of hardness appear. The amount of tannins depends on the shell and changes every time; if you overdo it, the drink will turn out to be sharp and tasteless.

5. Filter the pistachio tincture through cheesecloth. Taste, sweeten with sugar or liquid honey if desired. Stir until the sweetener is completely dissolved.

6. Pour the drink into bottles and seal tightly. It is advisable to leave for at least 30-60 days in the refrigerator or basement. Aging softens the taste.

The shelf life of pistachio tincture is up to 5 years (when stored in glass containers away from direct sunlight). Strength - 36-38%.