Mint tincture on moonshine

We prepare a glass container, for which I wash it with detergents or baking soda and pour boiling water over it for complete disinfection.

Take fresh mint, rinse thoroughly in plenty of running water and sort through the twigs. We disassemble the mint into separate leaves (we will not need the stems) and put them in the available container. In order for the leaves to be extracted better and given more juice, we lightly press them with a wooden rolling pin.

Pour mint leaves measured for tincture with moonshine and seal the container tightly so that oxygen does not enter inside. We put it in a dark place and insist the liquid in this form for 45 days. The optimal temperature is 18-20 degrees Celsius (room). Do not forget to shake the container once every 5 days to improve the fermentation process.

After the 45-day period, the finished mint tincture is filtered using improvised means (a sieve, gauze or other similar material). At the same time, mint leaves are slightly squeezed out for maximum full impact.

After tasting the resulting drink to taste, add sugar in the right amount at your discretion. Mix the liquid thoroughly until the sugar crystals completely dissolve, seal it tightly and insist for another 5-7 days.

In case of sediment formation at the bottom of the dishes or turbidity of the liquid, it is recommended to strain the tincture again through any available filter material (cotton wool, gauze folded in several layers, etc.).

The strength of the resulting tincture ranges from 32-38%. The taste and aroma of the drink is rich mint, moderately sweet.

We store the resulting drink in a dark, cool place for no more than three years, but the tincture will bring maximum benefit no older than a year. We use it for making cocktails and other refreshing drinks.