Recipes for tincture of tarragon and moonshine

Few can forget the wonderful herbaceous green carbonated drink originating from the Soviet era called Tarragon. Not only the color, but also the taste and aroma of this drink are remembered for a long time. It's hard to confuse it with anything else. True, a tarragon tincture prepared at home 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. This is a famous spicy and medicinal plant, especially popular in eastern countries. It has many synonyms and self-explanatory 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 spicy note, the aroma is very rich, spicy, a little 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.

Tarragon tincture completely preserves all these elements valuable for health and can have a healing effect on many organ systems in the human body.

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

• has a beneficial effect on the functioning of the internal glands and normalizes the action of the gastrointestinal tract;
• has diuretic properties and is used to treat cystitis;
• lowers blood pressure, calms and normalizes sleep;
• promotes the healing of wounds in the mouth, strengthens tooth enamel and bone tissue in general;
• External use of tarragon alcohol tincture helps eliminate pain in the spine and joints.

True, it is necessary to take into account that tarragon tincture with any type of alcohol has a rather strong effect on a person, even having some mild psychedelic effects. Therefore, you should use it quite carefully, and try not to overdo it with doses.

How to make tarragon tinctures correctly

Actually, the process of making a tincture of tarragon or tarragon is very simple - you just need to pour the prepared herb with the required amount of alcohol and leave for a certain time.But, as in any matter, 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 doesn’t make much sense to use any other raw material to prepare tarragon tincture other than its fresh leaves. The stems may be too bitter, and the dry herb will not be able to bring either the true aroma of tarragon or its stunning emerald hue to the tincture.

Tarragon has several varieties and varieties. And, although they may look very similar in appearance, the taste and aroma of the herb can vary significantly depending on the variety, as well as 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 the tarragon tincture in any case acquires straw shades. This fact must be taken into account and, if the resulting tincture caused any disappointment, then you can look for other varieties of tarragon.

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

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

Classic tincture with tarragon and moonshine

Since tarragon tincture is most often prepared at home, moonshine is the most classic and popular alcoholic drink for its production. After all, after double distillation, it turns out to be much stronger than the same vodka (up to 70-80 °), and it costs several times less. In addition, when infused, a high degree allows you to extract the maximum amount of useful substances from tarragon. It’s just not advisable to add tarragon tincture on moonshine to hot drinks, for example, tea. Because even when using high-quality and well-purified moonshine, the result may be an unpleasant taste of fusel oils.

You will need:

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

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

Manufacturing:

1. Tarragon is washed under running water, dried and placed in a glass jar.
2. Pour in purified moonshine and leave in a warm place away from light for 3 to 5 days.

The green color begins to actively appear in the tarragon tincture already 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 with tarragon, nothing is added to it. But if you want to experiment with color and get an even more saturated color shade of the drink, then you can add either high-quality green food coloring or green zest from two limes, or a few leaves of fresh blackcurrant when infusing. It is only important to peel it off carefully so as not to touch the white layer of the peel.

Useful tincture of tarragon with vodka

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

An infusion of tarragon with vodka can be prepared with or without the addition of sugar. But usually with sugar, the drink turns out to be richer and more pleasant to taste, since it promotes a more complete extraction of beneficial substances from the grass.

You will need:

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

Manufacturing:

1. Tarragon greens are washed, dried, sprinkled with sugar in a deep container and lightly rubbed with hands or a wooden masher.
   
2. Cover the bowl with cling film and let it 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 thoroughly until the sugar is completely dissolved.
4. Infuse for about 4-5 days in the dark and cool. It is advisable to shake the tincture every day.
5. With herbs, the tincture turns out tasty, but slightly cloudy. For complete transparency, it can be filtered through a cotton filter.

Drinking tarragon and vodka tinctures will help reduce and stabilize blood pressure, strengthen the gums and remove inflammation of the oral mucosa, relieve painful processes in the joints, and stimulate the production of gastric juice.

Tincture of tarragon with alcohol

Alcohol is currently one of the most difficult types of alcohol to obtain, although it is also the most delicious and the most effective.Before infusion, 96 percent alcohol must be diluted, otherwise in such a concentration it will remove all useful vitamins, especially vitamin C, and bind all polyunsaturated acids. As a result, the healing power of the infusion will decrease.

You will need:

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

Manufacturing:

1. Tarragon leaves are lightly kneaded, placed in a prepared dry jar and filled with alcohol.
2. Insist for 7 days under normal conditions without light.
3. After which the drink is filtered and bottled, preferably in 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 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, and cut into small pieces.
2. Place the crushed leaves in a bowl, add sugar, shake and leave for several hours in the dark to release the juice.
3. The lemon is washed with a brush, doused with boiling water, and dried.
4. Grate the yellow zest on a fine grater, without touching the white layer of the peel.
5. The greens that gave the juice are moved into the jar, the juice is squeezed out of the lemon pulp (being strictly careful that no seeds get into it) and the grated zest is added.
6. Mix and pour moonshine over everything.
7. Once again, shake everything thoroughly, close the lid tightly and leave in a 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 bottle into bottles with airtight lids.

Tincture of moonshine and tarragon with honey

Using exactly 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 with rum and grapefruit

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

You will need:

• 1 large grapefruit;
• a whole sprig of tarragon with leaves;
• 750 ml 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. Place the jar on the bottom and fill it with rum.
3. Infuse in room conditions in the dark for 3-4 days, shaking daily.
4. Then add a washed and dried sprig of tarragon so that it is completely immersed in the drink.
5. Leave in the same place for another 1-2 days until the characteristic tarragon aroma appears.
6. The resulting tincture is filtered, tasted and sugar is added if desired.

A simple recipe for tarragon tincture with honey and ginger

Adding honey and ginger at the same time further increases the healing properties of the drink. At the same time, it is very easy to drink - the taste remains high.

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. Do the same with tarragon greens.
2. Place them in a glass jar, add honey and fill with alcohol.
3. Shake and leave to infuse for at least two weeks in a dark place at room temperature.
4. After filtering, the tincture is ready for use, although it can be infused for another two weeks.

Recipe for tarragon tincture with cinnamon and coriander

Using 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 coriander seeds;
• 5 peas each of black and allspice;
• a pinch of ground cinnamon;
• 1 clove bud;
• zest from one lemon or lime;
• sugar as desired and to taste, since the tincture should not be sweet.

Infuse the drink according to this recipe for 5 days.

Moonshine with tarragon: recipe with distillation

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

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 left for about 4 days under normal conditions.
2. Then the tincture is diluted with water 4 times and distilled using a conventional apparatus, cutting off the heads and tails. What you get in the end should have a pleasant, fresh smell, without hay or other unnecessary aromas.
3. The tincture is then diluted to reach a strength of around 45-48°.

How to drink tarragon tincture correctly

For exclusively medicinal purposes, tarragon tincture should be taken in 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.

This tincture is very popular in cocktails. Especially if you mix 1 part of alcohol tincture with 5 parts of carbonated water of the same name, you get a delicious-tasting drink. Despite the fact that it is too easy to drink, it is also better to observe moderation in its consumption.

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

People with a tendency to constipation should also use tarragon tincture with caution, as it has a fixative effect.

Rules for storing tinctures

Tarragon tincture should be stored only in a dark room, otherwise it will very quickly lose its bright color. It is advisable to consume it within 6 months, but even after the color changes, the taste of the drink will last up to two years. Storage temperature should not exceed + 10 °C.

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 beneficial properties of the drink.

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