Apple liqueur

All liqueurs are usually classified as alcoholic beverages, a distinctive feature of which is increased sweetness along with an unusually rich taste and aroma. Liquors are made on the basis of berry-fruit juices or infusions on fragrant herbs with the addition of a small amount of spices, spices and roots.

The obligatory leaving liqueur is an alcohol-containing base, as which food alcohol, high-quality vodka or other strong drinks are most often used - for example, brandy, rum or cognac.

Commercial production of liqueurs began in the Middle Ages, when numerous doctors, monks and alchemists made attempts to invent the elixir of life, which was subsequently never found. But these experiments led to the emergence of a large number of world famous liqueurs.

Today, the production of this kind of drinks is very widely developed, and local varieties of liqueurs can often be found in guidebooks - this contributes to attracting more tourists.

Among all the variety of strong and not very sweet alcohol, apple liquor is not the last place, which is distinguished by the rich fragrant of this fragrant fruit and pleasant sweetness. Apple liqueur is consumed not only in its pure form with ice - it is often used in the preparation of many cocktails and other mixed drinks. Perfectly combined with various fruit and berry juices and other products, apple liqueur is also used for preparing dessert dishes.

Today you can easily find a ready-made industrial apple liqueur - a rather diverse range of this drink is presented in stores. The modern food industry offers apple liquor of all kinds of brands and brands, as well as a drink of varying degrees of strength and color.

However, some devotees of natural products prefer to cook apple liquor at home. It is worth noting that the process of independent manufacture of apple liquor is not difficult - it is enough to have the necessary products at hand and stock up on patience a little.

So, to prepare homemade apple liqueur, you need to grate the pre-washed fruits on a coarse grater, after which pour alcohol or vodka over the mass and insist in a hermetically sealed dish for a little more than two weeks. The resulting apple infusion should be strained to get rid of the flesh. After that, sugar syrup is prepared, which cools and mixes with apple tincture.

To get the best version of the product, which will differ in a very rich aroma, it is recommended to hold apple liquor in a closed dish for another week.