The rowan on cognac was tincture, very popular in the USSR, which was on sale in shops at low price. With time and after coming of cheap import drinks she lost former popularity. But some companies which are engaged in production of alcoholic drinks were inherited and kept a compounding of drink which can also be made also in house conditions.
Instruction
1. The house recipe of a rowan on cognac doesn't demand any special skills and, in principle, is quite simple. The following ingredients – 300-400 grams of dead-ripe berries of a rowan (will approach both red and black-fruited), cognac half of liter (don't try to buy cheap drinks as tincture will be really tasty only of good raw materials), sugar (it is possible to use also honey) – about 30-50 grams on this volume of liquid, 5 grams of vanillin will be necessary for it.
2. Experts allow a possibility of use for preparation of tincture of various grades of berry, but don't recommend to mix them. Also it is considered that, unlike tinctures on vodka or alcohol, cognac has more mild flavor and is drunk easily even by the people who are badly transferring hard liquors and forced to wash down them or to have a snack. For this reason allocate for spirit and vodka tinctures more medicinal application, and drinks on the basis of cognac are given property to decorate already pleasant pastime among the friends or families.
3. Previously berries of a rowan need to be washed out very well then to dry within 10-12 hours, and then перетолочь in dense ware from which any drop of a valuable juice won't be lost. Then it is necessary to place a small frying pan on slow fire and to fry in it sugar before emergence in it of pleasant brown color. In case you decided to use honey for preparation of drink, it isn't necessary to heat it as in this case the product will just deteriorate.
4. Then it is necessary to place berries and sugar in in advance prepared capacity and to fill in them with cognac which has to cover them approximately on 4-5 centimeters. After ware with future tincture it is necessary to close densely a cover and to shake carefully within one minute that all ingredients inside well mixed up.
5. Tincture has to ripen in the dark, but well aired place approximately within one month. Better if it is stored in a cool with the maximum temperature of 18 wasps. After the specified term, tincture needs to be filtered through a dense layer of a gauze or fabric. Then in pure liquid it is necessary to fill up vanillin which will add to tincture some savor, and again to shake a little then to pour already on final tanks where the most fragrant and most tasty rowan on cognac will wait for the hour of triumph.