Kumquat tincture on vodka (alcohol, moonshine): simple recipe - Alcohol and Tradition

Kumquat tincture on vodka (alcohol, moonshine): simple recipe

домашняя настойка из кумквата фото

The tincture of kumquat is remembered for its sweet-tart taste with notes of sourness and citrus in the aftertaste, the aroma is closer to orange liqueurs, the color is yellow. The cooking technology is simple, the only drawback is the relatively long aging time of the drink.

For tincture, both fresh and dried kumquat fruits are suitable (it takes half as much as indicated in the recipe). The main thing is that the kumquat is not rotten, moldy and does not have black spots on the skin.

As an alcoholic base, store-bought vodka, ethyl alcohol diluted with water, or well-purified (double distilled) fruit or sugar moonshine is suitable. You can also take cognac – there will be light tannic notes of aging, and the color will become richer.


  • kumquat fruit – 350 grams;
  • vodka (moonshine, alcohol 40-45%) – 0.5 liters;
  • sugar (honey) – to taste (up to 500 grams);
  • water – optional (to reduce the strength).

Since the fruits themselves are quite sweet, I recommend that you additionally sweeten the tincture at the end of cooking. Sugar can be replaced with flower or lime liquid honey.

Kumquat Tincture Recipe

1. Wash the fresh fruit well in warm water, then rinse with warm running water to remove the remaining preservative.

2. Cut each kumquat in half, put it in a container for infusing-a glass jar.

3. Pour the alcoholic base – vodka, alcohol or moonshine, mix. The alcohol should completely cover the fruit.

4. Close the container tightly, move it to a dark place with room temperature. Leave for 45 days. Shake the jar every 4-5 days.

5. Strain the finished kumquat tincture through 2-3 layers of gauze, squeeze out the pulp. Try a drink. Sweeten with sugar or honey to taste. To reduce the strength, you can dilute it with water or sugar syrup. Stir until the sweetener is completely dissolved, then pour into storage bottles and close tightly.

6. Before tasting, leave for 2-3 days in the refrigerator to stabilize the taste. If there is a sediment or turbidity, the drink can be filtered through cotton wool or a coffee filter.

Away from direct sunlight, the shelf life of kumquat tincture is up to 3 years. Strength – 20-36% (depending on the amount of water and sugar).

настойка из кумквата на водке фото

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