The basis of cognac in the original is grape wine, and the taste of the drink is achieved by a special technological process, which at home is extremely problematic. But we offer options for preparing homemade cognac from vodka for its taste qualities as close as possible to the original. Some tricks of these formulas make it possible to get a decent alcoholic drink.
Homemade cognac from vodka on oak bark - recipe
Ingredients:
- vodka - 1 l;
- bark of oak - 1 tbsp. a spoon;
- granulated sugar - 20 g;
- vanilla powder - 1 pinch.
Preparation
Probably, do not dwell on the fact that vodka, which in this case is the basis of the drink, should be of the highest quality tested. In extreme cases, it can be replaced with ethyl alcohol, diluted to a fortitude of forty degrees. Pour the alcohol base in an enamel bowl or glass jar. Sugar is poured into a tablespoon and heated over the fire until it is completely melted and yellowed, after which we add it to the vodka and mix it well. Now sprinkle oak bark, vanillin, mix again, pour into a glass jar or bottle, seal and place in a darkened cool place for at least a month. A ready-made drink should have a rich amber color and a peculiar aroma. We filter it now through gauze and filter it, then we pour it on bottles, cap it and let it brew for several more months.
If desired, a fragrant bouquet of homemade cognac can be added with carnation buds, pea peppers, both fragrant and black, or add to the vodka along with other components a crushed pea of coriander .
Home cognac from vodka with prunes - quick recipe
Ingredients:
- vodka - 1 l;
- fruits of dried prunes with a bone - 10 pcs .;
- buds of a carnation - 2 pieces;
- granulated sugar - 20 g;
- pepper peas fragrant - 6 pcs .;
- vanilla powder - 1 pinch.
Preparation
In this case, the taste of cognac is simulated by adding prunes and spices to vodka. For this, we wash the dried prune with warm water, dry it and fill it with vodka. We also add carnation buds and peas of sweet-scented pepper, after having crushed them with a pin or a knife handle, pour a pinch of vanillin and introduce sugar, warming it over the fire in a spoon until melting and yellowing. We mix the contents of the vessel carefully, seal it tightly and place it under room conditions in a darkened place. After ten days, strain the filter through several layers of gauze and filter. We pour out the resulting liquid in bottles and let it brew for at least two or three more days.