Cognac Mac Tie, recipe for a good homemade cognac

We nice and happy fatties like the subscriber, bakers and cake tasters, very frequently resort to different drinks, such as cognac, to moisten and give a different flavor to the cakes and various doughs.

Just with the intention of sharing a recipe that gives me a lot of profit when it comes to enjoying a real cognac handmade, or when giving gifts to my friends. This is different and personalized, since with a good label (born from computerized inspiration or the work of a Corel), we also achieve a personal and differentiating touch.

The recipe is cheap and simple. I recommend making two preparations to age one of the two and share it with a chocolate or a cigar (I went eco-friendly) depending on the pleasure.

To make the cognac we need:

  • A 5 liter glass demijohn with cork stopper.
  • Twenty (20) dried plums with pits.
  • Twenty (20) shelled almonds (whole).
  • One (1) liter of pure 96º alcohol from a glass bottle.
  • Two liters of boiled distilled water and let it cool.
  • Willingness and patience to wait a little while.

To the plums, I say hands to the emboque:

Pass the plums and almonds (previously washed) through the spout of the demijohn. Add the liter of alcohol and the warm water. Cover and let it rest for at least two months.

If we want a darker cognac, add a little burnt sugar to the mixture.

And for the cake?

Anything but our cognac.

A hug to everyone and even another recipe, because as a good Lawyer I am a good Gourmet

Jose C. Corbatta