The eighteenth century was the golden age of Russian cuisine. The variety of dishes on the table corresponded to the wealth of accompanying drinks: kvas, braga, pivo (beer), vodka, nastoyka, sbiten, erofeich and nalivka.Nalivka is the alcohol drink of 18 century. The name comes from the adjective “nalivnoy”, meaning ripen, beautiful and pure.
To make real nalivka is necessary to follow three principal rules. Only high quality vodka and different, but ripen, pure, whole and undamaged berries or fruits are used for this drink.
You can cut solely apples, pears or pineapples. Fill the bottle for 2/3 and pour over vodka, then leave to brew for 2 months, as a rule. But there were special terms for some fruits: pineapple nalivka should be brewed for 6 weeks, strawberry one – for 4 weeks, melon one – for 2 weeks. The next important step is to strain nalivka, not squeezing juice from berries. To fortify the taste and smell, sugar is added to the beverage. And here goes the last significant thing – the mixture should be brought to a boil with sugar and cool down very quickly. Now comes the bottling and tasting of nalivka.