Homemade tincture on pistachio shells

علی سلطانی سه شنبه ۲۵ مرداد ۰۱ | ۱۰:۳۰ ۸ بازديد

Homemade tincture on pistachio shells – the right recipe

During the first tasting, it is difficult to guess that this is a simple pistachio tincture, more like an aged cognac. If you follow the cooking technology, you will get a cognac-colored drink with a smoked-woody aroma, light notes of coffee and vanilla. The taste is richly oaky with a vanilla-cream aftertaste.pistachio shell

Not the pistachios (nuts) themselves are required, but only the shell, which contains the necessary aromatic and coloring substances. As an alcoholic base, it is advisable to use grain or fruit moonshine (distillate), vodka or ethyl alcohol diluted to 40% is also suitable. Cognac and other strong spirits aged in barrels in this case give too strong a tannic taste.

Ingredients:

moonshine (vodka, alcohol 40%) – 1 liter;

pistachio shell – 2 handfuls;

sugar (honey) – 1-2 tablespoons (to taste);

prunes – 2 berries (optional);

dried apricots – 1 piece (optional);

raisins – 4-6 berries (optional).

Dried fruits (especially prunes) enrich the aroma and soften the taste of the tincture, but can only be made on pistachios. Honey and sugar give a sweetness that not everyone likes, so I advise you to limit yourself to a maximum of a few spoons or not to make at all.

Recipe for tincture on pistachios

1. Wash the pistachio shells in running water, then boil in boiling water for 4-5 minutes, remove from the water and dry in the sun. Boiling removes the salt (if the pistachios were originally salty), as well as excess tannins, as a result, the tincture will not be too sharp.

2. Fry the shell in the oven (8-10 hours on a dry baking sheet at 60-90°C, stirring occasionally) or in a well-wiped frying pan (without oil and fat) over medium heat until dark brown (pictured). Languishing in the oven gives a softer and more delicate taste, but roasting in a frying pan takes much less time.

фото обжаренной скорлупы фисташек

The stronger the roasting, the more notes of smoke, almonds and vanilla tint appear. The main thing is that the shells do not burn.

3. Pour the cooled shell into the jar and pour the alcohol base. Add dried fruits (optional). Close the lid.

Homemade tincture on pistachio shells – the right recipe

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