With the advent of horilka in Ukraine in the fifteenth century, soon began to appear also many nasktoikas and liqueurs prepared on its basis. They were made mainly on berries (plums and cherries) or on herbs and roots of plants using 20-degree vodka, left to ferment in a warm room. Compared to liqueurs, tinctures were stronger and were considered a privileged drink. It was drunk and made by well-off people.
Ingredients
Sometimes the neck of the vessel with the ingredients was glued to the dough and placed in a warm oven to speed up the preparation of the tincture. Then this drink was called “baked nastoika”.
How to cook
Among the most popular Ukrainian nastoikas were kalganivka, horseradish, mead, varenukha, polynivka, etc.
