The way to make alcohol from cactus is very simple. First, prickly pear juice is obtained by crushing the whole fruits of the plant. The juice is mixed with a sugar solution, and the resulting liquid is fermented in a special vessel. It takes about three weeks for fermentation to complete. Then, the liquid is distilled. As a result, an amazingly pure drink that has astounding health properties is created: vodka or alcohol tincture, which can be used in tinctures, liqueurs, and compotes.
While we typically think of the cactus as a prickly plant from the desert, it can actually be distilled into an alcoholic beverage that helps with headache, neurosis, and depression. The alcohol tincture is used to treat various cardiovascular diseases (hypotension, angina pectoris, cardiac arrhythmia, etc.), and prickly pear juice compresses are considered an effective remedy for fractures and purulent wounds.
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Prickly Pear Drinks. and in the Desert, There Is Something to Wet Your Throat!
Prickly pears, whose Latin name is Opuntia ficus-indica, are one of the most widely distributed and beautiful cacti. The Indian fig is a subspecies of prickly pear, which appeared in Mexico and spread across the world. Prickly pears are sold in flower shops as houseplants, and if you decide to grow them at home, you will find a lot of information about the care for this “flower”.
In Central Asia, prickly pears are grown not only as decorative plants but also for their tasty fruits. Prickly pear drinks have been known since ancient times. By the way, this drink is not just tasty, but also useful: it helps to restore body fluids after physical exertion and normalizes metabolism. It is also said that prickly pear strengthens the kidneys and intestines.
The Indians have eaten prickly pear for many years. The stems are cooked and stewed. The fruits (those extremely sparkling “buns” at the ends of the stems) are eaten in the same manner as they are, but with no thorns. They are dry and baked, and seasonings. A homebrew type that is made from overripe, sweet fruits high in sugar. You can purchase it from Amazon.com also.
The Recipe for Cactus Liqueur Is Easy to Repeat at Home
Prickly pear, like agave, contains a very large amount of fructose, so sweetener syrups are made from it, which can be consumed by diabetics.
And now – the real recipe for an alcoholic drink from the prickly pear cactus – the Maltese Baitra.
You will need:
- 750 ml of vodka (or 50% alcohol);
- 150 ml of cognac (you can just take 900 ml of vodka);
- 600 grams of juicy, fresh prickly pear pulp;
- 300 grams of sugar or powdered sugar;
- 2 sachets (16 grams) of vanilla sugar
- 1-2 cinnamon sticks;
- 3-4 cloves;
- a cup of orange juice (freshly squeezed).
- Prickly pear is a kind of cactus that has a lot of tiny needles. The fruit of the prickly pear is covered by lots of small barbs that have sharp tips and stick to human hands during peeling. To protect yourself from injections, you can use gardening or other thick gloves. If you stay calm during peeling, these small needles will not hurt you and will fall off once the fruit is peeled.
- The pulp is cut into slices or cubes 3-4 centimeters thick.
- The resulting pieces are poured into a large jar, sugar and spices are poured on top, and alcohol and orange juice/ date juice are poured.
- It is best to store your jar in a dark and cool place. A garage or basement would be ideal. You might want to cover the jar with a blanket to keep it warm and cozy. On the second day, after you mix up the contents of the jar once again, do not shake it up again. Otherwise, turbidity will appear in your drink!
- Once the drink has been fermented to the desired point, it’s time to strain and filter. After 3-4 weeks, strain the drink and filter several times: first through gauze, then, to achieve absolute transparency, through a thin cloth.
It is recommended to drink chilled, both clean and as part of various cocktails.
Cactus-based alcohol is a distinctive product that was appreciated by connoisseurs of exotic cuisine and drinks long before distilleries started producing it on a commercial scale. Cactus, or rather its fruit called prickly pear, has been used in folk medicine for centuries, but only recently have people started to get interested in the potential of cactus plants as a source of foods and beverages.
The aroma of cactus fruits is subtle and pleasant. The flavor is reminiscent of melons and peaches, with a hint of citrus. The taste is described as dry, with light notes of sweet fruit. All this makes cactus fruits an ideal raw material for moonshine production.
Cactus vodka can be made at home quite easily by those who are into cooking unusual dishes or making homemade alcoholic beverages. The process involves two main stages: obtaining the base ingredient (fruit pulp) and distillation itself.
Tinctures are a great way to get the most out of certain plants. And cactus is one of the best plants you can use in a tincture: its strength and deep, earthy flavor make a unique spirit that’s also good for your health.
A strong cactus-based tincture, popularly called homemade tequila (it sale here), is a highly concentrated alcohol infusion, and is used to strengthen the immune system, and also helps fight sore throats, bronchitis, and other acute viral and respiratory diseases. However, you should not abuse such high concentration drinks, so as not to provoke a burn of the larynx.
Tequila cactus can be grown at home on the windowsill. To prepare the drink, you will need a little sugar (approximately 1 tsp), 50 g of aloe, and 1 liter of homemade moonshine, vodka, or alcohol.
We bring to your attention a recipe for making tequila at home:
- You’ll need to rinse the leaves thoroughly with cold water. You don’t want any of the spines, which are the little spikes that cover the leaves, to be left behind in your mixture. The needles can be easily pulled off and discarded. Cut the Aloe Vera leaf into small pieces, as it is easier to digest when cut up small.
- Put the aloe in a glass jar. Add sugar and pour vodka (moonshine or alcohol) over it. Mix it up well. I recommend using a spoon or a fork to mix, since the material will stick to your hands as soon as it is wet, and you might not be able to do that later on.
- Move the jar with all contents to a dark place for 10-14 days.
- After two weeks, take out the jar of alcohol. Filter the liquid through cheesecloth and cotton swabs. Repeat the filtering procedure.
- Homemade tequila is ready. However, if the taste is too bitter, it is recommended to add a few tablespoons of sugar syrup.
Today period of time, liqueurs are gaining popularity in many different parts of the world. Unlike other alcoholic drinks, liqueurs get their distinctive taste and aroma when alcohol is mixed with herbs, spices, fruit juices, or nuts. Liqueurs made from an edible cactus are known as bajtra (check the latest price)This drink is unique because it is produced in Malta and only in this country. Bajtra liquor, which is produced in Malta, is in high demand among consumers.
Bajtra liqueur has interesting taste qualities. It can also be used in combination with sparkling wines.
The fortress of Baitra is kept at the level of 21 degrees and this drink is often consumed as an aperitif in combination with sparkling wine.
Non-alcoholic cocktails are great in many ways, but they don’t have to be limited to the types you can find on the menu at your local bar. Not only various exquisite alcoholic drinks or homemade moonshine are made from cactus, but this plant is also used to make compotes and juices.
What could be better than enjoying a refreshing, icy drink on a hot summer day? Make it yourself, of course! A popular non-alcoholic cocktail called the Pink Panther is very easy to make at home, and all you need is prickly pear berries, cherries, blackberries, and lemon juice. This fruity concoction has a pleasant aroma as well as an interesting taste that differs from the taste of cactus alcohol. The main condition for drinking this drink is to prepare it fresh and chilled.
It is the progenitor of tequila. Mezcal is produced in the same way as tequila, with only two differences:
1. The agave plant is harvested in southern Mexico and northern Central America. After harvesting, the top of the plant is removed and the central part of the plant is baked over a fire. It’s this baking process that gives Tequila its distinct smoky aroma. Furthermore, the roasted core is ground into masa and further fermented to create this wondrous alcoholic beverage!
2. Only natural and pure agave juice is used without adding sugar. Recently, mezcal has become almost as popular as tequila.
This is a very ancient drink that has been made for more than a thousand years. Pulque has a light milky tint, a viscous texture, and a sour yeasty taste.
Pulque is a fermented drink made from the juice of various species of agave and produced by the fermentation of sugars derived from the agave sap. It is an alcoholic beverage native to the Pre-Columbian era and very popular in most of Mesoamerica. Before the advent of beer and other low alcohol drinks in Mexico, pulque was what people drank instead.
After mass conversion to Christianity, it was practically forgotten since before that, this drink was considered a ritual (according to ancient local beliefs).
Produced from Sotol agave (or Wheeler’s disalirion). The Indians of the Mexican state of Chihuahua were engaged in its manufacture back in the 12th century, preparing a weak mash from this plant, somewhat reminiscent of mash. Since the 16th century, such mash began to be distilled, as a result of which sotol appeared in its modern form, with a strength of 38 degrees.