Tincture on pears of vodka, alcohol, moonshine – 3 recipes - Alcohol and Tradition

Tincture on pears of vodka, alcohol, moonshine – 3 recipes

фото простой грушевой настойки

To prepare tinctures, you need ripe fresh or dried pears of any variety. The more fragrant and sweeter the fruit, the tastier the drink will turn out. The best option is pears of the varieties “Bosk”, “Barlette” and “Anjou”, but any available ones, for example, “Limonka”, “Duchess”, “Honey”, will work. The core, bones, damaged, rotten and moldy parts should be cut out so that they do not spoil the taste with bitterness.

The alcohol base is store-bought vodka, diluted with water to 40-45% ethyl alcohol, moonshine (distillate), preferably double distilled without an unpleasant smell, or cheap cognac. The shelf life, regardless of the recipe, is 3-4 years. The color depends on the variety and the degree of ripeness of the fruit.

Classic tincture on pears

It contains only fresh fruits, strong alcohol and, if desired, sugar syrup. The tincture perfectly conveys the taste and aroma of the variety, so I advise you to use only the best pears.


  • fresh pears – 1 kg;
  • vodka (alcohol, moonshine) – 0.5 liters;
  • sugar – 100 grams (optional);
  • water – 100 ml (optional).

Depending on the initial sweetness of the pears and personal taste preferences, you can not add sugar syrup or limit yourself to a smaller amount.


1. Wash the pears, divide into two parts, remove the core and seeds.

2. Grind the pulp with the skin on a fine grater.

3. Transfer the resulting pear puree to a jar for infusing. Add vodka and mix well.

4. Close the jar tightly, transfer it to a warm place for 25-30 days. Shake once every 3-4 days.

6. Strain the infusion through cheesecloth, squeeze the pulp well.

7. To make the tincture sweet, mix water and sugar in a saucepan, bring to a boil, boil for a couple of minutes on low heat, removing the foam. When the foam does not appear, the syrup is ready.

8. Mix pear vodka with sugar syrup, cooled to room temperature. Seal it tightly.

9. Before use, soak the drink for 3-5 days in a dark, cool place. In case of precipitation (depending on the variety of pears), filter through cotton wool. Fortress – 24-28%.

фото домашней грушевой настойки классического рецепта приготовления

Pear tincture with raisins

More winter version, which uses dried fruits. But you can also prepare a tincture from fresh fruits, if they are pre-dried.


  • dried pear – 200 grams (or 450 grams of fresh);
  • raisins – 50 grams;
  • vodka (alcohol, moonshine) – 1 liter;
  • blackcurrant leaves – 5 pieces (optional);
  • sugar – to taste.

The leaves add interesting notes of smell, but even without them, everything will work out.


1. To obtain dried fruits, wash fresh pears, cut into pieces of 6-7 cm, remove the seeds and core. The pulp is spread out in an even layer and dried in the sun for 3-4 days.

2. Put the dried pears in a container for infusing, add the raisins and currant leaves. Pour in the vodka and mix.

3. Close the container with a lid, put it in a dark place with room temperature for 3-4 weeks. Shake once every 4-5 days.

7. Filter the finished pear tincture through cheesecloth. Taste it, add sugar if desired and mix.

8. Close the jar (bottle) with the tincture tightly, transfer it to a dark, cool room. Before use, wait for 2-3 days to stabilize the taste. Strength – 33-36% (without sugar).

фото настойки из груш с изюмом

Pear-mint tincture with ginger

The drink is remembered for its unique delicate smell and mild taste.


  • fresh pear – 1 kg (or 0.5 kg dried);
  • fresh mint – 2 sprigs (or 1 dried);
  • vodka (moonshine, alcohol) – 0.5 liters;
  • fresh ginger – 15-30 grams (optional);
  • sugar – to taste.

Ginger adds a slight burning sensation to the aftertaste.


1. Cut pears peeled from the core and seeds into 3-4 cm slices.

2. Pour half of the slices into the jar. Add half the mint, half the ginger, then the remaining pears, top with the ginger and mint. You will get two layers.

3. Pour vodka (should cover the base for at least 1-2 cm). Close the lid.

4. Infuse for 10 days in a dark, warm place.

5. Filter through 2-3 layers of gauze, squeeze out the pulp.

6. Add sugar to taste. Mix well.

7. Close tightly, keep for 2-3 days in a dark, cool place. Fortress – 32-35%.

фото грушево-мятной настойки с имбирем

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