Rowan brandy tincture

We sort out the rowan berries, wash them and let them dry well. Using a rolling pin, we knead the prepared berries so that they let the juice.

Pour the sugar into the pan and, stirring constantly, fry until lightly browned.

In the prepared container (it is best that it is a glass container) we spread mountain ash, add sugar, pour brandy (brandy should cover the berry mass by at least 3 cm, so if necessary, add a little more in excess of the amount indicated in the ingredients).

We close the container with the valuable contents with a lid, shaking it a couple of times so that all the ingredients are mixed.

We transfer the container to a dark, cool room (cellar, basement) and leave it for 25-30 days. Once every 7-10 days, shake the container, shaking the contents.

Filter the finished tincture through a colander lined with gauze in a couple of layers, and then also through cotton wool (for greater transparency of the drink). At this stage, we add vanilla to give a certain piquancy to the drink.

Pour the tincture into bottles and close tightly.

Everything! The drink is ready to make its debut on the festive table!