Spiced Moonshine Kelganovka Tincture

Original, spicy taste, for the holiday table! Kelganovka tincture on moonshine is tart, moderately bitter, with coffee notes and unobtrusive sweetness, with a stunning aroma. In terms of strength, this is more of a masculine tincture. But I am sure that many persistent ladies will also like it.
cook time: 240h
Owen Truitt
Spiced Moonshine Kelganovka Tincture

Nutrition Facts (per serving)

287
Calories
1g
Carbs

Ingredients (6 portions)

Basic:

Coffee (10 grains) 5 g
Roots (2 tsp galangal root; 1 tsp licorice root) 3 tsp
Moonshine 0.6 l

Recipe instructions

Step 1

Step 1
How to make Kelganovka tincture with moonshine? Prepare the ingredients and a tall container in which you will make the tincture. It would be ideal if it had a measuring scale. Add chopped dried galangal roots (also known as Potentilla erecta) to the prepared container.

Step 2

Step 2
Next, add dried licorice roots (also called licorice root or licorice) to the container.

Step 3

Step 3
Place coffee beans there. For the specified amount of moonshine, I recommend adding at least ten whole coffee beans. So both the taste and aroma will be amazing.

Step 4

Step 4
And finally, pour the resulting dry mixture with moonshine.

Step 5

Step 5
Cover the container with the tincture with a paper napkin and leave to ripen for at least seven to ten days. During this time, stir the tincture once every day.

Step 6

Step 6
This is what Kelganovka should look like on the second day of ripening. After ten days, filter the resulting tincture through several layers of gauze. This completes the preparation process: the tincture is ready to serve.

Additional rubrics

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