How to make cognac at home. The best recipes for cognac from moonshine at home. Recipe for homemade cognac with coffee

Do you want to diversify alcoholic drinks served for the New Year holiday with exclusive alcoholic products?

Make homemade cognac, which is a good alternative to vodka or dubious brandy.

At the same time, home-made cognac from vodka / alcohol and even from moonshine is almost as good as the original in its taste. It turns out to be no less fragrant and very pleasant in taste, although it is made from simple and affordable ingredients.

Homemade cognac from vodka is much cheaper than store-bought counterparts. At the same time, you can always be sure of the quality of the product made by yourself.

« Cognac (fr. Cognac) is a strong alcoholic drink produced from certain grape varieties using a special technology.. And that says almost everything.

The main thing is said - cognac is not a simple moonshine, such as whiskey or rum, cognac is a moonshine made from grape wine! Accordingly, making real cognac at home is a very, very difficult task.

Yes, and there is no particular point in producing cognac at home - there are varieties that are quite decent in taste for sale, at a price not much higher than the cost of good vodka.

It should be noted that in Russia and in the Soviet Union almost all brandy is called "cognac", although it is well known that the brandy drink got its name from the city of Cognac (fr. Cognac), in France, and that the geographical boundaries of the area in which the production of cognac is allowed, the production technology and the very name "Cognac" are strictly defined, regulated and secured by numerous legislative acts.
Moreover, international - "Cognac" is a primordially French product.
“Drinks from other countries, as well as drinks produced in France outside the Charente region, even if they are obtained by distillation of grape wines produced in the Poitou-Charente region, do not have the right to be called cognac on the international market, such drinks are usually called brandy"

But their decrees are not a decree for us, and in our country any brandy produced using a technology close to the technology for the production of real cognac is called cognac.
According to GOST R 51618-2009 “Russian cognac. General technical conditions”, cognac is called a wine-making product with an ethanol content of at least 40.0% by volume, made from cognac distillates obtained by fractionated distillation of table wine material produced from Vitis vinifera grapes and aged in contact with oak wood for at least three years.
Clearly, clearly.
But if the drink is not produced according to GOST, without aging and not from cognac spirits, etc., then such a substance is now called brandy!
It's clear?! I got stuck with this brandy - they drive it on an industrial scale.

I had to savvy a little in this matter - in the production of a skate in general and in its taste, in particular.
It quickly became clear that cognac, as such, does not have a "cognac" taste, but always gives off something else.
Like Isabella wine, for example, it has a pure strawberry flavor (real wine, in fact), and if it doesn’t exist or the taste is very weak, then you have either a blend (mixture) or a fake in general.
So are cognacs (read brandy), depending on the area, country, etc. they have completely different tastes and smell of everything - from bedbugs to flowers. The same "Napoleon", perhaps the most famous "French" cognac to the general Russian public, smells disgusting. (By the way, Napoleon, like Extra or Grand Reserve, is not the name (brand) of cognac at all, but just a brand in cognac classification).

This state of affairs is connected with the fact that in addition to the differences in cognac spirits, due to natural differences in the feedstock and in the distillation process, the taste and aroma of the drink also changes during the first years of aging, - there is an extraction of tannins, lignin, reducing sugars extracted from wood, and, to a lesser extent, amino acids, lipids, volatile acids and oils, resins, and enzymes. Cognac alcohol acquires a golden color and is filled with woody vanilla flavors(!).
And then, over time, cognac becomes darker in color, softer and rounder. In its aroma and taste, many shades appear, among which notes of flowers, fruits and spices . (!!!)

Well, that's all ... - you can make cognac from vodka. Moreover, even if it is less than 40%, then this is quite in accordance with French laws - the strength of cognac when sold in France and abroad should not exceed 40%.

Decided - do it cognac at home.
It will not work - we will call brandy.

Naturally, I did not become the “inventor” of homemade cognac. I remember that back in the days of socialism, even in expensive restaurants, waiters "earned money" by slipping drunken visitors sweetened vodka (or moonshine) tinted with ordinary tea. So the recipe for fake cognac is more than a dozen years old, and maybe more.
A priori, it is quite clear what should be included there:
- Oak bark - for 3 years of aging, at least :).
- Tea or coffee - for color, lignin, tannin and lipids.
- Buttercups-flowers - for "fruity-floral" notes,
- and of course vanillin - for a woody-vanilla flavor.
It remains only to find a suitable recipe and it will be possible to drive "Napoleon" in buckets: o)

After rummaging through old magazines and cookbooks, looking at what “moonshine makers” recommend on the Internet (the main producers of homemade cognac are moonshine makers, this is understandable - for them, “ennobling” moonshine is a production necessity), I picked up a couple of acceptable recipes.
However, almost all of their recommendations come down to one technology - I poured all the ingredients into an alcohol-containing liquid and put it in a dark place for 3-5 weeks. An indicator that a homemade alcoholic drink can be considered ready is color.
Won't go. How long to wait to get spoiled vodka? Ah, meaning?

But, in one place I found a recipe for a quick “cooking” of cognac. In my opinion, a suitable recipe is without “exotic plants” and “foreign spices” (there are no such “notes” and aromas in ordinary cognac), and throwing out purely “moonshine” ingredients from there, intended for cleaning and softening the product along the way (such as potassium permanganate - we already have all this in our vodka), having prayed, we proceed.

Before making cognac from vodka, be sure to make sure that all the necessary ingredients are of good quality. Vodka should be bought only in a specialized store, oak bark can be purchased at a pharmacy or a special department in the market.

homemade cognac recipe:
- vodka - 3 liters;
- 1 teaspoon oak bark;
- 1 teaspoon of dry tea leaves;
- 1 teaspoon of instant coffee;
- 1 teaspoon of sugar;
- 1/2 teaspoon of soda;
- vanillin - on the tip of a knife! the main thing here is not to overdo it - just a few crystals!
- 3 pcs. peas of black pepper;
- 2 pcs. bay leaves;
- 2 pcs. cloves;
- 5 pieces. raisins;
- 1 PC. prunes;
- 0.5 gr of nutmeg;
- 4 coriander seeds (crush with a knife)

Not so everything and simply in composition. Although, you can throw out nutmeg and coriander with a clear conscience - their presence in the drink is absolutely not felt, and in fact - superfluous. The main composition ends, somewhere on black pepper.
Soda, if anyone does not know, is used to “extract” color from tea leaves - also, by the way, a recipe from long-distance trains from the times of socialism - with the help of soda, conductors from one serving of tea leaves received 3-4 full-fledged “brews” of tea for the entire car - black and okay!

Cognac making at home

Here is an approximate composition of ingredients for the production of cognac at home. In the background, the main source product is a 3-liter can of homemade vodka: o).

Sequentially pour all the ingredients into a large stainless steel saucepan. Some recommend using a glass pan for this purpose so as not to miss the moment of boiling the liquid, but I don’t have one, unfortunately - we’ll get by with a glass lid.

Pour vodka into a saucepan and put on a small fire. Close the glass lid and wait until boiling.

Subtle moment! The amount of vanillin is very difficult to measure, indicate and measure at home. We take about the same amount on the tip of the knife. It’s better not to report, in my opinion, so that there is no pronounced aftertaste ...

The hole in the lid (if any), in order not to lose "degrees", we close up with bread crumb.

When the liquid approaches the boiling point, turn off the stove and leave the cognac to cool.
DO NOT BOIL this “divine” drink!!!
Actually, this is the most difficult and crucial moment in the entire recipe for making homemade cognac.
Therefore, without a photo - you simply do not have time to perpetuate this moment!

It's not scary - you will "cook" - you will immediately understand when it "begins". It's okay, even if you turn off the heat a little earlier - degrees 90 C, apparently, the drink is already enough to "get enough".

The cooled composition is filtered through a “hygienic” towel and poured into containers and bottles.

Homemade brandy is ready! It is also home-made cognac, although not from France, and we cannot export it either: o).

The taste turned out to be quite tolerable - not Armenian cognac, of course, but not Dagestan, to be frank. In terms of color, in general - an absolutely accurate hit.
It smells nice, soft fragrant drink with hints of grapes and vanilla. If we compare it with real expensive French cognacs and brandy, then, frankly, I liked my cognac more - well, I'm not an expert, actually.

Popular homemade cognac recipes

The process of making homemade alcohol is no less exciting than kitchen witchcraft. There is in it something from ancient alchemical magic. And when to "chemize", if not before the holidays? It's time to invent your own recipe for the "elixir of life".

Homemade cognac from available ingredients (vodka or alcohol)
As already mentioned, cognac is one of the most difficult alcoholic beverages to prepare. Sticking to classic technology is very difficult. This requires certain grape varieties and special distillation cubes (alambiks).
But there is a way out, then I will tell you how to make cognac at home from the available ingredients. The taste of this drink resembles the original.

Ingredients:

vodka (alcohol 45%) - 1 liter;
oak bark - 4 teaspoons;
ground nutmeg - 0.3 teaspoons;
carnation - 5 buds;
vanilla sugar - 0.3 teaspoons;
regular sugar - 2 tablespoons;
black leaf tea - 3 teaspoons.

I advise you to take good vodka or dilute high-quality ethyl alcohol to 40-45 degrees. In many ways, the taste of cognac drink depends on the alcohol base.
Oak bark can be bought at a pharmacy or prepared by yourself. In the second case, it is enough to cut off the young bark from oak branches in June and dry it. Its bark is much more aromatic than pharmacy counterparts.

Technology for making cognac at home

1. Preparation of burnt sugar. This stage is necessary in order for the caramel shade to be felt in the drink.
In addition, it is thanks to burnt sugar that the color of our drink will resemble real cognac.

Pour sugar into a thick-walled aluminum bowl and put on a slow fire. During the melting process, sugar must be constantly stirred, otherwise it will burn. When caramel forms, remove the dishes from the stove.

2. Mixing ingredients. A clean wooden barrel is best suited for infusion, but most of us don’t have one, so we’ll get by with an ordinary three-liter glass jar.
Add all the ingredients to the bottle or jar, the order is unimportant. Personally, I first pour in vodka, then add burnt sugar, tea, oak bark, cloves, nutmeg and vanilla.
If you do not like the smell of any of these components, feel free to exclude it from the recipe.

3. Infusion. Stir the resulting cognac mixture well with a spatula or wooden spoon, close the lid and put in a cold dark place for 3-4 weeks (many recipes indicate at least 30 days). Prolonged infusion improves the taste.

4. Filtration. This is the final stage of making cognac at home. We just have to open the container and strain the drink through a double layer of gauze and cotton wool to remove the sediment.

The advantage of this alcohol cognac recipe is that it uses cheap and affordable ingredients that are available in every store. The process itself takes a little time, which is also very important. The only drawback is the long exposure time, but you can’t do without it.

It is clear that cognac made from alcohol only remotely resembles the original, since we did not adhere to the traditional technology, but used improvised means.

ginger cognac
Cognac according to this recipe turns out to be very original in taste. Ginger cognac is found in Brazil, and for its preparation, apples are also used there, among other things.

For our own drink you will need:

50 grams of ginger root
200 grams of sugar
vanillin - one sachet (five grams)
walnuts - five - six pieces
diluted alcohol or vodka - 0.5 liter bottle

Grate the ginger root on a grater (preferably on the largest one), chop the walnuts. Put both in a jar and add sugar and vanillin, pour alcohol.
Close the jar tightly and shake well to mix all the contents. Leave to infuse in a dark place for two to three weeks, but shake daily.
Before use, ginger cognac must be filtered.

Cognac from moonshine at home

Real cognac is made from grape spirit, but this has never stopped craftsmen moonshine. They know how to make cognac from moonshine at minimal cost. We will look at four of the best recipes that have received popular recognition.

1. Classic

Ingredients:

moonshine - 3 liters;
potassium permanganate - several crystals;
partitions of walnuts - 1 handful;
black tea - 1 tablespoon;
carnation - 6-7 buds;
cumin - 1 tablespoon;
vanilla sugar - 1 tablespoon;
citric acid - 2-3 grams.

Cooking:

1. Add potassium permanganate to a three-liter jar of moonshine. This is done so that the fusel oils precipitate. If instead of moonshine you took vodka, then potassium permanganate is not needed.

Moonshine for cognac can be cleaned by other methods or double distilled. The main thing is to get a high-quality alcohol base.

2. Add a handful of well-dried inner walnuts, black tea and clove buds to the jar.

3. Pour in cumin and vanilla sugar.

4. Citric acid is added last to the jar at the tip of the knife.

5. Close the jar tightly with a nylon lid and infuse the cognac drink for 3-4 days at room temperature.

Keeping homemade cognac for longer than 7 days is pointless, as this does not improve its taste.

6. At the last stage, the resulting cognac must be filtered through a clean cotton cloth or cotton-gauze filter.

2. With bay leaf

There is an alternative recipe for homemade cognac from moonshine (in the video), the technology for its preparation is no different from the first method, but other ingredients are used. Imitation of color and taste is achieved by adding oak bark, bay leaf and cloves to the distillate.

There is a faster way to make cognac from moonshine.

3. Express - a recipe for cognac from moonshine

Pour a liter bottle of drink with a strength of at least 50% into a pan with an enamel coating or stainless steel
The saucepan is put on fire and the following ingredients are added to it: 1 pea of black allspice, 1 bay leaf of a small size, 0.5 teaspoon of black leaf tea, soda on the tip of a knife, about two tablespoons of granulated sugar, a pinch of vanilla
Cover the saucepan and bring the contents to a temperature of 75-77 ºС, then remove the saucepan from the heat and leave covered for five minutes
Pour the drink into a jar, close it and wait for it to cool completely. Filter the resulting “cognac”, bring its strength to 40 degrees and bottle it

Five days later, the express - the resulting drink is already quite drinkable. To make such cognac even better, you can add 1/3 teaspoon of good coffee and 1-2 potassium permanganate crystals to the components added to it (eliminates the presence of fusel oils). Moonshine made with grape juice, in which oak bark has been infused for at least a month, will be amazing. But you can speed up the process and keep within just three days.

4. Cognac recipe on oak bark

For the manufacture of this "cognac" on a glass three liters of moonshine it is worth taking

3 tablespoons of sugar
2 tables. spoons of oak bark, leaf black tea without flavorings and St. John's wort, as well as chopped rose hips.
Here we add peas of black pepper (5-6 pieces)
1/3 teaspoon of cinnamon and vanilla.

The jar must be closed and placed in a place deprived of access to the sun and light. After three days, the drink is well filtered and bottled.

In addition to the above, it is worth trying other recipes for making homemade cognac from moonshine.

Cognac with milk

We take three liters of moonshine, pour it into a larger glass dish and add 200 grams of milk to the alcohol, which will instantly curdle. There is no need to be afraid, we just do not pay attention to it for now.
At the same time, we dilute 50 grams of instant coffee with slightly warm water. Pour the coffee drink into the general mixture.

It's spice time.

1 piece of ground nutmeg (nut),
4-6 cloves
and the same number of peppercorns (you can use black or allspice),
vanillin on the tip of a coffee spoon
100 grams of sugar.

The resulting suspension is thoroughly stirred and infused for about 20 days, and in the first days the future cognac is periodically shaken.
After three weeks, we filter the “cognac” and bottle it.

Cognac "Siberian"

On a three-liter jar of moonshine, 200 grams of milk is taken, poured in, filtered from the precipitate.
Then an infusion of oak bark is poured into it (2 teaspoons of bark pour boiling water, cool, strain).
As “additives”, moonshine is supplemented with pine nuts or their shells (0.5 cups are needed).
“Cognac” is kept for a month, filtered and poured into a container for storage.

Unlike collection cognacs from well-known manufacturers, a homemade drink will have a slightly different taste and aroma. However, there is also an advantage in the home version. You can independently compose an aromatic bouquet of your favorite spices and spices that will make your homemade cognac truly exclusive.

Advice. Before you make cognac from vodka, prepare a few glasses, vodka and your favorite spices. You can independently create a unique bouquet of this drink. Pour clean vodka into small glasses and add various mixtures to it - cloves, cinnamon, vanilla, rose hips. Let the drinks stand for 1-2 days and try. Use the aroma that you like more to make homemade nonsense and it will be no worse than real French cognac.

Homemade cognac is a wonderful alcoholic drink that is ideal for family gatherings and for treating guests at the festive table.
Based on materials

So far, methods of making cognac from moonshine at home have come down, the best recipes of which were made by our great-grandfathers. Any owner at least once in his life tried to save on buying alcohol and make a cheaper analogue of an expensive drink on his own, while spending minimal money. Experienced moonshiners sometimes manage to make a full-fledged cognac based on simple moonshine or vodka, which is almost impossible to distinguish in taste and aroma.

Nevertheless, in most cases, getting a full-fledged drink that is sold in any store will not work. Naturally, there are some similarities, but this is far from what is expected.

But do not despair, because a person does not always buy real cognac in stores and supermarkets. Unscrupulous manufacturers make it using dyes and flavors. Therefore, you can not trust them 100% either.

As already mentioned, it is almost impossible to make a full-fledged and high-quality cognac from moonshine at home. Nevertheless, it is possible to prepare an original drink that will have as close indicators as possible to cognac. In order for the product to turn out to be really fragrant and pleasant to the taste, 3 main cooking rules should be observed:

take only high-quality alcohol;
observe the necessary proportions of all components;
infuse the future drink for the prescribed amount of time (usually this lasts for several months).

As for the quality of moonshine, in this case, all experts have the same opinion - it should be the highest. In this case, a double or even triple grain distillate is ideal.

Often used and rectified, which was prepared on the mash and was diluted in the required proportions. Professionals in this business say that the best options for cognac drinks made at home are prepared on the basis of grape alcohol or chacha.

Oak bark

We must also not forget about the second mandatory ingredient - oak bark. It is important to understand that not all wood is suitable for making homemade cognac. As a rule, oak chips or chips are used to create a drink on their own.

It is they who give the future alcohol a whole lot of positive characteristics:

tannins can become the basis of a tart flavor characteristic of cognac;
aromatic acids make homemade cognac fragrant and pleasant to taste;
lactones and phenolic compounds saturate the drink with a unique smell of caramel and chocolate.

It is cognac infused with oak that will have a pleasant aftertaste of vanilla without its addition. Often, professionals use natural, preferably homemade, wine, vanilla sugar or even caramel syrup as an additional ingredient.

Still, if you have the opportunity to use prepared oak bark or a real oak barrel, then it is better to give preference to these elements, rather than additional products.

Cognac recipe in Latgale

Before proceeding to the study of this recipe, it should be understood that it is he who has been tested by generations. It was prepared by our great-grandfathers and their fathers. This is perhaps the best way to give moonshine all the characteristics that a real drink has. This recipe for cognac from moonshine at home was invented back in Latvia. To date, there are a huge number of variations of this particular recipe, but you still need to consider the traditional and correct way.

To prepare the infusion according to this recipe, you will need a number of components:

3 liters of moonshine,
2 tbsp. l. oak bark,
2 cloves,
about a quarter of a whole nutmeg,
0.5 g coriander,
3 tsp granulated sugar.

It is important to understand: in order for the cognac to come out as soft and pleasant as possible, it is necessary to use moonshine of double or even triple distillation.

Before preparing the drink, you should first soak the oak bark for 15 minutes in boiling water, dry it, and only then start the process. Coriander can be replaced with a whole grain. All of the above ingredients can be found at any grocery store or pharmacy (oak bark).

Cooking process

At the beginning of cooking, sugar should be dissolved in a small amount of moonshine. Some experts recommend making traditional sugar syrup. From this, the quality or other taste characteristics will not change.

Put all the components in a large jar, pour moonshine over them and add still warm syrup.
All this should be shaken well and removed to infuse in a dark place at room temperature.
It is necessary to withstand the future cognac for at least 2 weeks, but at the same time no more than a month, since during this time the oak bark will release too much tannins.

Many professionals use special heating batteries for faster infusion. In this case, the drink will be ready in a week. Nevertheless, according to experts, this is not the best way, since cognac does not have time to get enough spices.

After the drink gets a brownish tint and a rich aroma of spices and oak, it should be prepared for direct consumption. To do this, the liquid is thoroughly cleaned and poured into a glass container. Then the cognac is aged for another 6 months in a fairly dark place.

Professionals say that home-made cognac on moonshine in Latgale becomes perfect after aging for 2 years. Then the liquid is as identical as possible to natural cognac.

This recipe tastes very similar to

Recipe "at home"

This version of the drink is very similar to the previous one, but a much larger number of ingredients are used to prepare it according to the described recipe. By adding individual spices, you can make at least 10 different variations of cognac. Tanning components in this case are obtained from wood chips, which will first have to be prepared.

Before you start cooking, you should take:

3 liters of high quality moonshine 40% vol.,
6 oak chips, the length of which is not more than 10 cm,
2 tbsp. l. Sahara,
10-15 medium berries of dried or ripe wild rose,
a couple of peas of black allspice,
1 tsp loose leaf black tea,
1 tsp Hypericum.

As you can see, the ingredients are significantly different from the previous version.

As additional components, you can also use raisins, prunes, vanilla sticks, oregano or thyme. All this is recommended to be used in small quantities.

Without additional components, the drink will also be tasty, but to get a unique flavor, it is still recommended to put 1-2 of the listed ingredients. Also, experts say that St. John's wort should be used very carefully. Too much of it can only spoil homemade cognac, so sometimes you can exclude it. Nothing bad will happen.

Let's start cooking

First of all, you need to prepare oak chips. After that, you can start creating cognac from moonshine at home, the recipe of which cannot be called extremely complicated.

First you need to make caramel syrup, which will turn light brown. In this recipe, it is important not to dissolve sugar, but to use caramel.

After that, all the ingredients that you have chosen for your future cognac should be put in a 3-liter jar and poured with moonshine.
Do not forget that it is at this time that you need to add caramel and stir it into the liquid.
The jar should be covered with a tight lid and put in a dark place for infusion.
After a week, you can get a drink and see how things are going.
If you use prunes and vanilla in your cognac, then you need to pull them out, otherwise there will be a not very pleasant aroma.
After such a procedure, you should again put the future cognac in a dark place for another couple of weeks.
It is recommended to shake the container from time to time.

When the tincture acquires a dark brown color characteristic of cognac and a pronounced cognac aroma, then you need to strain the liquid through several layers of gauze, and then through a cotton filter. After that, cognac is infused for several more months, later it can be safely consumed.

Traditional homemade drink

It was this recipe that our ancestors most often used when making homemade cognac. To create it, you will not need special artsy components that are difficult to find in ordinary stores.

To prepare classic homemade cognac, you need to take:

3 liters of moonshine distillate 40-45% vol.,
1 tsp walnut partitions,
a couple of crystals of potassium permanganate,
1 st. l. large-leaf black (preferably Indian) tea,
7 small cloves,
1 tsp vanilla, citric acid depending on your preference,
1 st. l. thyme.

The drink will receive tannins from oak chips, as in the previous case.

Cooking procedure

The procedure for making homemade cognac according to this recipe is not very difficult. Even a novice owner can cope with this.

First, pour the moonshine into a transparent glass container and add crystals to it.
After thorough mixing, the walnut partitions, tea leaves and cloves should be lowered into the liquid.
Only after these simple operations can cumin and sugar be added.
After mixing in moonshine, you need to add citric acid to taste.

This recipe implies a two-week (or even shorter) insistence, which cannot but bribe. After the cognac is almost ready, you should clean it of spices and other components with gauze and put it in a dark place to infuse for another couple of months. This traditional recipe has a rather strong smell, which is more suitable for men.

Cognac on chocolate

Chocolate cognac is a great drink for a cozy winter evening or a romantic date. It has a velvety soft taste, which reveals itself to the full while drinking it in small sips and goes well with confectionery, fruits. For cooking, you need dark (bitter) chocolate. The higher the cocoa content in the bar, the better. The minimum is 60%. The product must be “clean”, free of nuts, fillings and other additives.

Ingredients:

Moonshine - 1.5 liters.
Sugar - 6 cups.
Chocolate bar (100g) - 1-2 pcs.
Purified water - 1 glass.
Vanilla - ¼ teaspoon.

Cooking:

Chocolates are broken or rubbed on a grater and melted in a water bath, stirring constantly until the mass becomes homogeneous.

If you take one bar, the chocolate notes will be subtle, barely perceptible, two bars will give the drink a bright, pronounced taste.

The container where the tiles were heated is removed from the stove. Vanilla and moonshine are added, everything is thoroughly mixed and poured into a container for infusion, most often an ordinary glass jar is used for this. Under the lid, the drink should stand in a cool dark place for 7-10 days. Every day, the jar should be gently shaken for a better diffusion process.

After the indicated time, caramel syrup is brewed from sugar. To do this, sugar is poured into enameled dishes, water is poured in and, stirring constantly, they begin to heat them over low heat. The syrup is read ready when its drop does not spread over the surface, but keeps a stable shape.

The settled cognac is filtered through a cloth, mixed with syrup until the latter is completely dissolved and removed for another week to infuse. After that, chocolate cognac is considered ready. It is bottled and put in the refrigerator for a couple of days, where it will “reach” and acquire its final taste and aromatic bouquet. Such a drink can be stored in the cold for up to two years, the longer it is aged, the more interesting it becomes.

Chocolate cognac "minute"

It will not take as much time to prepare it as the previous version. The recipe is good for sudden guests or decorating a romantic evening, but such cognac is not suitable for long-term storage.

For two servings:

100 ml moonshine.
Lemon juice - 2 tablespoons.
Strong tea leaves - 4 tablespoons.
Dark chocolate - 40 gr.
Burnt sugar - 2 teaspoons.
Instead of chocolate or as an addition to it, you can use chocolate liqueur or coffee syrup.

Chocolate is melted in a water bath (or in a microwave). When it acquires a viscous consistency, remove from the stove. Sugar is heated on fire in a tablespoon or ladle, stirring with a wooden stick (toothpick), poured into the chocolate mass. Mix tea leaves, lemon juice, syrup, if used. Lastly, moonshine is added. Everything is thoroughly mixed until a homogeneous mass is formed, and poured into cognac glasses.

To diversify the taste of the drink with its frequent preparation, use:

Cinnamon.
Vanilla.
Cardamom.
Cherry juice - 1-2 tablespoons.
Syrups with different tastes and aromas.

You can decorate it with a slice of lemon or orange, a sugar edge. Of course, such a drink is closer to cocktails than to the original cognac, but it has its admirers.

Cherry cognac

Another interesting variation on the theme of cognac for lovers of homemade alcohol. The addition of cherries gives the drink a fresh, elegant taste and makes it slightly like liquor, but, of course, much stronger. Berries for cooking are chosen juicy, with sweet and sour pulp and rich color, for example, Vladimirovka. You can freeze them before using them to release more juice. Or dry in the oven, this will give the drink subtle caramel notes.

First, cognac is prepared according to the classic recipe, this will be the basis. Then add to it (per 0.5 liters of base):

Cherries - ½ kg.
Sugar - 100 gr.
Cherry leaves - 5-7 pcs.
Young branches - 2-3 pcs. 10 cm.

It is not necessary to remove the seeds, they will add their own shades of taste and aroma. The cherries are sorted, washed, lightly crushed, covered with sugar and allowed to release the juice. The leaves are also desirable to crush. An hour later, the berries and related ingredients are placed in a jar, poured with a base, stirred until the sugar dissolves and left to infuse for a month. After that, filter, keep 2-3 in the cold and you can taste.

It happens that cherry brandy does not have absolute transparency. The reason for this may be the low sugar content in combination with sour cherries. In this case, it is filtered through a layer of cotton wool or passed through a filter for a coffee maker. The remaining berries should not be thrown away, they make a delicious filling for pies and other pastries.

Now you know how to make homemade cognac from moonshine according to recipes that were popular several centuries ago. You will like them too.

Cognac belongs to the elite alcohol. It is made from grape wine by double distillation and aged for a long time in oak barrels. Thanks to this, it acquires a unique color, taste and bouquet, in which a variety of notes are intricately intertwined: chocolate, dried fruits, spices and other products that are not actually included in the composition. Such a noble drink cannot be cheap, but not everyone allows themselves to spend huge sums on alcohol, even if it is very good. Homemade alcohol cognac cannot compete with real French or Armenian cognacs, but it is quite capable of surpassing the budget options for cognac drinks from the nearest supermarket in taste and aroma. If you are not indifferent to cognac, but cannot afford elite alcohol, you should learn the technology of making cognac based on alcohol at home.

Cooking features

The classic technology for making cognac is complex and time-consuming. Not every gourmet will have the patience to infuse a drink in an oak barrel for at least two years. And not every house has such containers. Making cognac from alcohol in the home kitchen is a simplified process. In order to make a drink resembling noble cognac from ordinary alcohol and in a short time, you need to know a few subtleties.

Instead of long-term infusion of the drink in oak barrels, you can insist it on oak bark, crushed to the state of chips. They quickly give alcohol their flavor, slightly change its color.
To give the drink a characteristic cognac color, sugar is most often used. It is poured into a spoon and held over a fire until the sugar in it melts to a liquid state. Caramel sugar gives the drink not only a pleasant shade, but also a special flavor characteristic of natural cognac.
Tea, coffee, spices, walnut membranes and some other ingredients allow you to tint the drink and make its bouquet richer.
Alcohol for making homemade cognac is not used pure, but diluted with filtered water up to 40 degrees.
The longer you insist the alcohol base on aromatic raw materials, the richer the bouquet of the finished drink will be and the more it will resemble cognac.
Before serving, homemade cognac must be filtered through cheesecloth or cotton pad folded in several layers. It is unacceptable that it looks cloudy.

You need to drink homemade cognac almost the same as real one, but you shouldn’t warm it in your hands too much, because of this the smell of alcohol may become too pronounced, which will distort the bouquet.

A simple recipe for cognac from alcohol

diluted alcohol (40%) - 1 l;
sugar - 5 g;
black tea (brewing) - 5 g;
black peppercorns - 2 pcs.;
bay leaf - 1 pc.;
vanillin - a pinch;
zest of an orange or lemon - from 1/4 fruit.

Cooking method:

Pour the tea leaves at the bottom of the bottle.
Put spices and grated zest to it.
Scoop the sugar into a spoon and hold it over the fire until it melts.
Add vanilla to sugar.
Pour the melted sugar into a container with alcohol, shake.
Pour alcohol into a container with tea and spices.
Close the bottle tightly and put it in a cool place (not necessarily in the refrigerator).
Shake the contents of the bottle once or twice a day.
After 10 days, filter the alcohol, pour it into a beautiful bottle and put it in the bar.

Festive video recipe:

This recipe for making cognac from alcohol is considered a classic. It is so simple that many housewives prefer to cook cognac using it. But this is not the only popular homemade cognac recipe that can claim to be traditional.

Cognac from alcohol on oak bark with spices

alcohol diluted with boiled water up to 40 degrees - 1 liter;
oak bark - 20 g;
carnation - 1 pc.;
cinnamon - 1 cm;
nutmeg - on the tip of a knife;
vanillin - a pinch;
sugar - 10 g.

Cooking method:

Dilute alcohol with water to the desired concentration. You can take equally pure 96 percent alcohol and boiled water. Then the cognac will turn out a little stronger than 40 degrees, but this is acceptable.
Melt the sugar by holding the spoon with it over the fire.
Add to diluted alcohol, mix.
Place a clove and chopped oak bark in the bottom of a suitably sized container. It can be prepared independently or purchased at a pharmacy. As a container, you can use a wooden wine barrel or a glass jar.
Break off a small piece from the cinnamon stick and add to other ingredients.
Add vanilla and nutmeg.
Pour the oak bark and spices with alcohol in which you diluted the sugar.
Close the container with a lid, put in a dark place.
Steep alcohol on oak bark and spices for at least 4 weeks.
Filter the drink through cheesecloth folded in several layers.
Pour into a bottle of real cognac, cork.

You will enjoy the noble taste and aroma of cognac drink prepared according to this recipe.

Cognac from alcohol with coffee

wine or medical alcohol (ethyl) - 0.5 l;
boiled water - 0.5 l;
lemon - 1/4 pc.;
oak bark - 10 g;
sugar - 5 g;
black coffee (instant powder) - 5 g.

Cooking method:

Wash the lemon well, cut off a piece of the desired size, cut it into small pieces, put it in a jar, fill it with 96-degree alcohol. Close the bank. Leave in a cool but dark place for three days. Shake daily.
Strain alcohol, dilute with water.
Melt sugar, mix with prepared liquid.
Pour oak bark and coffee into a jar or barrel, fill with diluted alcohol.
Insist in a dark cool place for 10 days.
Pass the drink twice through a cotton pad.

Experts say that ladies especially like cognac prepared according to this recipe.

Cognac from alcohol on walnut membranes

alcohol diluted to 40 degrees - 1.5 l;
walnut membranes (from walnuts) - 10–15 g;
cumin - 5 g;
cloves - 2 pcs.;
vanilla sugar - 10 g;
black tea - 5 g;
oak bark - 5 g;
citric acid - on the tip of a knife.

Cooking method:

Pour sugar into a tablespoon, heat over fire so that it dissolves to a liquid state.
Mix sugar with alcohol previously diluted to 40 degrees.
Add citric acid, mix again.
Pour spices and spices into the bottom of a wooden barrel or jar.
Fill with alcohol.
Seal the jar and place in a cool, dark place for a month or two.
Filter the alcohol, pour into beautiful containers, cork.

Cognac, made from alcohol according to the above recipe, is not a shame to offer even gourmets who are well versed in alcohol.

Cognac from alcohol on herbs

alcohol (95–96%) - 1.5 l;
boiled water - 1.5 l;
tarragon - 5 g;
mint - 5 g;
St. John's wort - 5 g;
dried and chopped orange peel - 20 g;
chopped oak bark - 30 g;
internal partitions of walnuts - 5 g;
sugar (optional) - to taste.

Cooking method:

Mix alcohol with water.
Pour oak bark, zest, walnut partitions, herbs into a jar or other container in which you will infuse cognac. For color and taste, you can add a spoonful of melted sugar.
Pour the aromatic base with diluted alcohol, leave to infuse for a month.
Strain the drink.

Cognac made according to this recipe has an unusual taste and aroma. Healing herbs give it the power of a balm. Such a drink is good to add to tea.

Homemade cognac cannot compete with the elite brands of this type of alcohol, which are aged for more than 10 years in oak barrels, but it turns out to be tasty and fragrant enough to treat friends to them. Compared to cheap cognac drinks, homemade cognac made from alcohol with natural flavors will seem like nectar to you.

According to this recipe, cognac can be prepared both from well-filtered cognac.

You will need:

3 liters of vodka or high-quality home-made moonshine;

10 pieces. cloves;

6 pcs. prunes;

100 g of sugar;

2 tbsp tea dry brewing;

Vanillin sachet.

Put all the ingredients in a glass jar and fill with vodka (moonshine). Shake the liquid and put it away for three days in a dark place. Shake the brandy once a day. After three days, strain the cognac and bottle the finished drink.

Making homemade cognac on oak bark

This homemade one is somewhat more difficult than the previous one, as it requires more ingredients.

You will need the following products:

1 liter of vodka;

3 tsp granulated sugar;

300-400 g of a mixture of raisins, rose hips and dried apples.

1 tsp lemon juice;

2 tbsp oak bark;

Ginger and vanilla on the tip of a knife.

Pour the vodka into a 3 liter jar. Place the oak bark in a gauze bag and tie tightly. Add to all the necessary ingredients and mix thoroughly. Close the jar with a nylon lid and place it in a dark place for 10 days. Shake the liquid in the jar once every five days. After 10 days, strain homemade cognac on oak bark and bottle it.

Recipe for homemade cognac with spices

This recipe will appeal to lovers of "pepper" in drinks. Preparing cognac with spices is as simple as drinks according to previous recipes.

You will need:

3 liters of vodka;

1 tbsp dry tea brewing (it is better to take the highest grade);

5 bay leaves;

5 black peppercorns;

Half a pod of red pepper;

1 tbsp dried lemon balm;

3 tbsp Sahara;

Vanillin on the tip of a knife.

Put all the spices in a jar and fill with vodka. Infuse cognac for 10 days in a dark, cool place, then strain the drink, squeeze out what is left in the jar, and strain everything through cheesecloth again. This completes the preparation of homemade cognac, you can bottle it and cork it.

Real cognac is made from grape spirit, and alcohol is obtained by double or triple distillation of grape wine, followed by aging in oak barrels.

But there are recipes tested by people, with the help of which you can prepare an excellent cognac drink at home, living conditions.

The minimum cost and availability of the ingredients on which you will infuse the drink is a little more of your time and desire. Consider that a cognac drink with excellent organoleptic properties and a wonderful aroma is already in your hands.

List of ingredients:

Moonshine obtained by the correct technology - 3 liters
Manganese powder - a few crystals on the tip of a knife
Walnut membranes, dry - half a cup
Black leaf tea without additives - one 1 tablespoon
Dry culinary cloves - 2 pcs.
Cumin dry, seeds - half a teaspoon
Vanilla sugar - one small confectionery bag 5 gr.
Citric acid - a couple (2) grams

Description of the process of making cognac on moonshine.

It is advisable to take double-distilled moonshine for making homemade cognac, it will be transparent, it will have less fusel oils, a specific smell, and other harmful impurities.

To begin with, we will once again remove fusel oils from moonshine, which was produced by distillation with separation of the output into fractions.

To do this, at the bottom of a three-liter - (3) jar, throw prepared manganese, a pinch, then pour in high-quality moonshine, carefully stir the contents until completely dissolved, with a wooden spoon or spatula.

Cover, let the liquid stand for 20 minutes, then stir again and wait 30 minutes.

We do this so that sediment from the remains of unnecessary impurities that neutralize manganese falls to the bottom of the can. If instead of moonshine, where you took vodka for bottling, do the same, believe me, it will not be superfluous.

You can clean alcohol with activated carbon, and in another way, how and how to do it, read on this site in the cleaning section. You make cognac for yourself, so the quality of all components must be perfect.

Now drain off the sediment. Lemon should be added last, mix everything with a wooden spoon or spatula. Cover with a lid, put it in a place convenient for you for two weeks, you can stir the contents every three days.

At the end of the term, strain all the contents first through a fine strainer, and then through cotton-cosmetic discs, finally removing all sediment from the cognac drink.

Pour homemade cognac from moonshine made with your own hands into bottles, let the drink rest for a couple of days and you can use it.

The second recipe for making cognac from moonshine.

There are several excellent recipes for making homemade cognac in moonshine, let's look at the second of them.

We will leave the technology, sequence and manufacturing principle the same as described above, and the ingredients will be slightly different.

Strengthening the color range and taste characteristics of cognac is achieved here by adding 100 gr of oak bark to the recipe. and bay (1) one leaf of medium size.

Recipe for cognac from purified moonshine - on spices and herbs.

The requirements for cleaning and the quality of the moonshine on which your ingredients will be insisted are high: take home-made cognac, double-distilled moonshine, alcohol or vodka, once again remove from the moonshine, which was produced by distillation with separation of the yield into fractions, fusel oils, by cleaning and filtration.

First, in an empty, clean glass jar with a wide neck for a standard lid, with a volume of 10 liters, you need to add all the prepared ingredients according to the list below.

So, pour the alcohol into a jar that already has herbs and spices on the list at the bottom. Pour alcohol from 5 to 8 liters, stir with a wooden object and close the lid.

The contents should mature in a container for up to 30 days, once every five days stir the contents to the bottom so that the alcohol evenly takes on the aroma of all the ingredients.

At the end of the process, drain your infused cognac through a fine sieve, dilute with clean water, if necessary, up to 45% strength, and then pass the cognac a couple of times through a cotton-gauze filter.

Pour into a resealable container that is convenient for you so that the drink does not run out of steam, let the cognac drink rest for several days, and you can enjoy its taste and aroma, the drink is ready.

Cognac recipe, folk

Components:

moonshine or vodka - 7 liters
oak bark - 4 tablespoons
burnt oak pegs - 4 pieces
sugar or - honey ... - 2 tbsp. spoons
tea (high grades), - 2 tbsp. spoons
vanilla sugar - half a sachet;
nutmeg - ¼ part
black pepper - 5 peas
allspice - 5 peas
cloves - 5 pcs

Herbs

Melissa, ginger, coriander - a pinch
Tarragon \u003d tarragon, Basil - 1 teaspoon each
Mint, thyme - 1 teaspoon each
Oregano, Linden, St. John's wort 1 tbsp. spoon
Cinnamon - on the tip of a knife
walnut partitions, - 10 pcs
bay leaf (medium) - 2 pcs
rosehip berries 0.3 cup coarse (to crush)

All of these components should be kept on moonshine for 20-30 days.

If you need to insist 3 liters of alcohol, reduce the ingredients by half!!!

We will give a number of different short recipes for infusing alcohols and obtaining cognac, consider what other ingredients and products can be used for tincture.

Compound:

food alcohol - dilute 250 ml with water up to 45% or 1 bottle is needed. vodka;
1 alcohol yeast - 100 gr;
instant coffee - 100 mg.

All this must be determined in one container, a glass jar or an oak barrel, stirred, closed with a lid so that the degrees do not run out, let it brew for 20 days.

The contents of the container should be stirred every five days. After the specified period, filter the mixture, let it stand for another couple of days. The drink is ready to drink.

cook cognac at home you can use another method:

Components:

vodka or moonshine - 2 liters or (alcohol) 1 liter. diluted with water up to 45%,
rose hips - 20 pcs,
St. John's wort - 2 table. spoons,
granulated sugar - 3 table. spoons,
black peppercorns - 5 pcs,
oak bark - 2 teaspoons,
burnt oak pegs - 2 pcs.

By infusing cognac with these ingredients, the process of aging the drink takes up to 20 days.

Sequence of actions: Everything is according to the list, it is necessary to put it in one container, a glass jar or an oak barrel, stir, close the lid so that the degrees do not run out, let it brew for 20 days.

Stir the contents of the container every five days, after the specified time, this recipe for making homemade cognac is finished. The result will pleasantly surprise you.

You can make this cognac without a lot of ingredients.

Components:

alcohol (85 degrees) - 500 ml
purified water - 500 ml
dry rose hips in berries (to crush) - 200 gr or 1 cup
granulated sugar - 3 table. spoons
burnt oak pegs - 2 pcs

Dilute the drink to 45% strength. All this must be determined in one container, a glass jar or an oak barrel, stirred, closed with a lid so that the degrees do not run out, let it brew for 14 days. Cognac tincture, which you will receive after 14 days, should be filtered and filtered.

How to make homemade cognac drink.

Recipe

Pour 0.5 liters of raw alcohol (90 degrees),
Add 1 liter of water
Sprinkle 9 tablespoons of sugar
Pour 3 three teaspoons of tea,
Citric acid half a teaspoon,
Vanillin confectionery 1/4 teaspoon, or sachet,
Spice cloves 1 pc.

All of the above except alcohol, put into a container, pour water, boil for 2 minutes, then the mixture must be cooled, strained and filtered, add alcohol. Dilute the drink to 45% strength.

For the next recipe for cognac on moonshine, you need to prepare such an assortment of spices.

Compound;

Homemade moonshine - 3 liters,
orange peel - 1 dry,
clove spice - 2 pcs,
bay leaf - 1 pc,
black peppercorns - 8 pcs,
leaf tea - 1 teaspoon
cinnamon - 1 tablespoon
sugar - 1 tablespoon
Vanillin confectionery - on the tip of a knife

Put all of the above into a jar, and pour alcohol. Mix thoroughly, leave to infuse for 7 days in a dark place at a positive temperature. It is not necessary to mix the tincture, the fortress should be 45 degrees.
At the end, strain and filter, let stand.

cognac "Jubilee" - a recipe for how to cook at home.

Components:

3 liters - vodka or (moonshine),
3 table. spoons - instant coffee,
3 table. spoons - granulated sugar,
15 pieces - cloves,
1 teaspoon ground cinnamon
2 packs - vanilla sugar.

Pour all the ingredients into a jar, pour 2/3 of the volume with vodka.
Dissolve sugar in a separate container in a small amount of vodka and add to a common jar.

Fill the jar to the top with vodka, stir the whole composition with a wooden spoon, and leave to infuse in a dark place for 7 days.

Stir the contents of the container every two days, after the specified time, filter this cognac drink, after settling for 2 days, drain from the sediment.

Ground natural coffee as part of homemade cognac on moonshine.

Ingredients:

170 grams - ground natural coffee
500 ml - water
1 liter of alcohol - (75 degrees)
syrup - (from sugar - 300 g and water 150 ml) dissolve.

Brew coffee in water, let it brew for a day, mix coffee and its sediment with vodka and syrup, pour everything into one jar, cork tightly and insist in a warm place for 15 days.

Then the contents of the container, once every five days, mix. After the specified period, filter the mixture, let it stand for another couple of days. The drink is ready to drink.

How to make homemade cognac from double distilled vodka or moonshine with different spices.

Another way:
To make cognac, take 3-3 liters of high-quality vodka or moonshine, going ahead, believe the result of preparing the recipe will exceed your wildest expectations.

So get ready:

1 tablespoon of tea - necessarily leaf,
3 three tablespoons - sugar,
5 peas - allspice,
1 tablespoon - mint or lemon balm,
6 bay - leaves,
1/3 of nutmeg
1 small part - hot capsicum,
7 peas - black pepper,
oak checkers or oak bark - 150 gr
vanillin - packaged at the tip of a knife.

At the bottom of a 5-6 liter jar, pour all the spices and pour the ingredients with alcohol, mix everything and take it out to a dark place for 12 days.

After that, the fragrant cognac drink should be filtered, filtered, poured into a container, closed, put to taste until the next occasion.

The next way is to make homemade cognac, with other ingredients.

Prepare cognac on moonshine vodka or alcohol:
Prepare the ingredients:

3 liters of alcohol
12 partitions of walnut,
2 dry citrus peels,
2 peppercorns,
2 bay leaves,
2 tablespoons oak bark,
30 gr. tea (high grades),
St. John's wort, lemon balm and tarragon, a teaspoon each,
vanillin on the tip of a knife;
burnt oak pegs - 3 pcs.

Sequencing: All this is according to the list, it is necessary to place in one container, a glass jar or an oak barrel, stir, close the lid so that the degrees do not run out, let it brew for 20 days.

Stir the contents of the container every five days, after the specified time, this recipe for making homemade cognac is finished.

Having gained experience in making homemade cognacs, you can try to make such an alcoholic homemade drink based on it: Ingredients:

take 20 dried dates,
20 dried figs
8 tablespoons of shelled walnuts,
1 lemon
4 cardamom seeds,
6 tablespoons of sugar
8 liters of your homemade cognac,
cinnamon on the tip of a knife
1 sachet of vanillin;

Do the following: wash the dates, figs, lemon thoroughly, cut the lemon in half, squeeze the juice, and carefully remove the zest from the peel;

dates should also be cut in half and the bones removed from them;

put dates, lemon zest, figs, spices, nuts, sugar into a large bottle, sprinkle with lemon juice and pour cognac;

Then cork the bottle with a cork and move it preferably to a dark place, you can keep it for 21 days.

It will turn out ennobled fortified, rich and expensive your home-made cognac, it is not a shame and even prestigious to serve it to any solemn event.

Do you want to know how to make cognac on homemade moonshine infused with coffee and spices.

Remember: As usual, the basis of homemade cognac is good, properly distilled twice, without factory chemicals, homemade moonshine on natural products.

Prepare the components according to the list

3 liters of moonshine
1 teaspoon ground cinnamon,
2 bags of vanilla sugar;
10 pieces of cloves,
3 tablespoons instant coffee
3 tablespoons of granulated sugar.

Dissolve sugar in a separate container in a small amount of vodka and add to the total container.

Sequence of actions: All this must be put in one container, a glass jar or an oak barrel, stir, close the lid so that the degrees do not run out, let it brew for 20 days.

Mix the contents of the container every five days, after the specified time, this recipe for making homemade cognac with instant coffee is finished.