Plum brandy from Varatec and Cetatuia with lemon balm and schinduc, and apple brandy from Bucium Monastery

Name: Plum brandy from Varatec and Cetatuia with lemon balm and schinduc, and apple brandy from Bucium Monastery
Ingredients: 10 liters of plum brandy in a mulberry barrel; 30-40 sprigs of lemon balm; 20-30 sprigs of schinduc.

Drinks - Plum brandy from Varatec and Cetatuia with lemon balm and schinduc, and apple brandy from Bucium Monastery by Mariana F. - Recipia

Plum brandy with lemon balm and schinduc – A drink with soul Preparation time: 10 minutes Infusion time: 2-4 weeks Number of servings: 20 servings (approximately 0.5 liters of infused plum brandy) Introduction In a world where tradition meets innovation, plum brandy with lemon balm and schinduc proves to be a true elixir of nature. This drink is not just a simple brandy, but a symbol of ancestral traditions preserved with reverence in the monasteries of the country. Its story begins in sacred places, where nuns and monks combine the art of distillation with herbal medicine, creating a drink with a unique character, aromatic and full of health benefits. Basic ingredients 1. Plum brandy - 10 liters, ideally of high quality and preferably aged in mulberry barrels for a more intense flavor. 2. Lemon balm - 30-40 sprigs, also known as Melissa, has a comforting citrus scent and is used as a medicinal herb. 3. Schinduc - 20-30 sprigs, dubbed the Romanian ginseng, with exceptional therapeutic properties. Ingredient explanations Plum brandy is the base of this recipe and, due to the traditional distillation method, has a rich aroma and a yellow color. Lemon balm, with its citrus aroma, has been used since ancient times for its calming and digestive properties. Schinduc, which grows only in certain mountainous regions, adds a unique character and is valued for its tonic effects and immune system stimulation. Preparation steps 1. Preparing the brandy Start by choosing a high-quality plum brandy obtained through traditional methods. Ensure it is well-aged in mulberry barrels to give it a more complex flavor. 2. Adding the herbs In a large glass container or ceramic barrel, pour the plum brandy. Carefully add the sprigs of lemon balm and schinduc, ensuring they are fresh and clean. It is essential to use quality herbs, as their aroma and properties will significantly influence the final taste of the brandy. 3. Infusion Seal the container tightly and place it in a cool, dark place. Let the brandy infuse for 2-4 weeks. It is recommended to periodically check the state of the drink by smelling and tasting to ensure that the flavors have blended harmoniously. 4. Filtering After the infusion period, it is time to filter the brandy. Use a fine sieve or cheesecloth to separate the herbs from the liquid. Make sure to remove all the sprigs of schinduc and lemon balm so that the brandy is clear and free of impurities. 5. Bottling Pour the filtered brandy into glass bottles, label them, and store them in a cool place. You can enjoy this delicious drink after a few days of rest, allowing the flavors to stabilize. Serving suggestions Plum brandy with lemon balm and schinduc can be served neat, chilled, or at room temperature in small glasses as an aperitif. It pairs well with cheese platters, cold cuts, or traditional dishes. Another suggestion is to use it as an ingredient in original cocktails by adding fresh fruit juices or tonic water. Nutritional benefits This drink is not only pleasant to taste but also beneficial for health. Lemon balm is known for its calming properties, helping to reduce anxiety and stress. Schinduc, on the other hand, is valued for its revitalizing effects, being an excellent natural tonic. When consumed in moderation, plum brandy with these herbs offers a taste and health experience. Frequently asked questions 1. Can I use other herbs? Yes, you can experiment with other aromatic herbs like mint or basil, but the results will vary depending on the added flavors. 2. How long can the brandy be stored? If stored correctly, the brandy can be consumed for several years. However, the flavor will be most intense in the first months after preparation. 3. Is the brandy good for health? When consumed in moderation, it can have beneficial effects due to the aromatic herbs. However, it is important not to overindulge in alcohol consumption. 4. What other dishes does it pair with? It pairs excellently with traditional dishes, but it can also be used in sauces or marinades for meat. Possible variations If you want to explore new flavors, you can try adding a few slices of lemon or orange during the infusion. Additionally, you can replace schinduc with other medicinal herbs like sweet woodruff or arnica to achieve a brandy with a different taste. Conclusion Preparing plum brandy with lemon balm and schinduc is not just a culinary process, but a journey into the world of traditions and nature. Thus, I invite you to embrace your creativity in the kitchen, to experiment, and to enjoy every moment spent with loved ones, savoring a glass of this drink full of history and character. Each bottle you prepare becomes a part of your story and the beautiful moments spent with your loved ones.