Mountain ash on cognac

Take a rowan tree, pound it with a mortar so that the berries let the juice. Heat the sugar in a frying pan over low heat until brown. Add the resulting mixture to the rowan, pour brandy over everything. If you use honey instead of sugar, then just add it to the cognac and mix well. Our mixture should be infused for about a month in a dark, cool place. When the tincture acquires a rich brown color, it should be filtered through gauze or special filters. To make the rowan tincture acquire a more piquant taste, add a little vanilla. A fragrant and vitamin-rich drink is ready. Enjoy your enjoyment!