Pour the spices from the set into a container and pour 3.6 liters of alcohol with a strength of 40%.
Insist 10 days in a warm dark place.
Filter and dilute the infusion to a strength of 30%.
Distill the infusion to a strength of 45-50% in a stream.
The resulting product is diluted with water to a strength of 40%.
To soften, add a tablespoon of sugar (preferably in the form of syrup).
After 2-3 days of rest, the drink will be ready.